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Antipasto Pasta Salad

Reviewed: Mar. 13, 2012
I make this at the beginning of the week and we eat it all week for lunch. I have made it both with and without the meat. I personally prefer it without, but when made with meat I use all Genoa salami. I use a pint of grape tomatoes sliced in half and put them through a salad spinner to get all the seeds and ooze out. I took the other recommendations and pour all the dressing except for the balsamic on the night before. For some reason, when I make this without meat I need to cut the oregano and parsley in half or it becomes too overwhelming. The ingredients can be prepped in the time it takes for the pasta to boil and makes for a weeks worth of yummy inexpensive lunches.
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Tabbouleh III

Reviewed: Mar. 11, 2014
I took the advice of another reviewer and soaked in only 1 1/4 c of boiling water. It came out perfect and eliminated the need to drain. I also used a scant amount of oil to my taste. I prepare 1 vegan recipe every Sunday night to take for lunch throughout the week. I don't know if this one will last!
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1 user found this review helpful

Quinoa and Black Beans

Reviewed: Oct. 2, 2012
Satisfying and healthy! Instead of 2 cans of black beans, I used only one can and added one can of drained rotel. I had enough for 4 main course large lunch portions, which were served cold. The salad was equally as good cold as it was warm.
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Foolproof Rib Roast

Reviewed: Dec. 28, 2012
I have made this three times now and all my guests raved about how amazing it was! This method has always produced a moist roast. So easy- picked up a boned and tied rib roast, coated it in olive oil and Montreal steak, and patiently waited. Cooked 40 minutes on the second heating for medium with only a slice or two of rarer cuts in the middle. Since the oven is tied up, I serve with the slow cooker mashed potatoes from this site.
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Chicken With Mushrooms

Reviewed: Jan. 2, 2011
I took suggestions of other reviews and added 1 can reduced fat cream of mushroom soup to the broth. I cooked the mushrooms with some garlic and fresh chopped thyme before adding to the pan. I also used cutlets instead and waited to add the mozzarella plus some grated pecorino romano about 15 minutes before I pulled the dish from the oven. Served over orzo and unfortunately there were no leftovers. It's a keeper!
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5 users found this review helpful

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