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Roasted Garlic Zucchini and Tomatoes

Reviewed: Sep. 19, 2011
LOVE IT!! tweaked the recipe a little, (used halved grape tomatoes) cooked it at 350 for about 40 mins for a much softer zucchini and broiled for about 5 at the end with the parm cheeseand basil on for a nice color. I added sliced celery for texture. The tomatoes did shrivel but had MUCH flavor. I also added leftover sliced bratwurst and green pepper, and tossed with al dente bow tie pasta, It was a hit!!
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Horseradish Deviled Eggs

Reviewed: Apr. 30, 2011
watch out! one tablespoon is waaaaaaay too much horseradish!!! Tried this was disgusting at first, I had to boil 6 more egss, double the mayo and dill to counteract the overpowering horseradish. After that they were okay, still a bit overpowering, but not as bad as the first time.
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