JoanE Recipe Reviews (Pg. 1) - (12886062)

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Easy Seafood Salad

Reviewed: Sep. 8, 2012
I made this for salad for a summer luncheon that I hosted, then that evening brought the leftovers to a card game. It's a great, flexible recipe. I used a 1 lb package of imitation crab (chunk style), a bag of coleslaw with carrots and red cabbage, 3 diced green onions, some diced celery, a handful of shredded carrots, and a tbl of dill. I mixed mayo with sugar as written. Basically, I used as much of the Ingredients as filled up my serving bowl. I prepared the dish the night before, and served it with pocket bread. After it sat, there was some liquid in the bottom of the bowl that needed to be drained. It was a tasty hit. I think next time I might add additional dill for a little more flavor. It's an easy and a nice looking dish.
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Zucchini Saute

Reviewed: Sep. 1, 2012
This recipe came out great. I served the veggie mix in a serving dish tossed with whole wheat spaghetti. I served spaghetti sauce on the side, to which I added sun-dried tomatoes. My veggies consisted of zucchini, yellow squash, red pepper and vadalia onion. The dish was seasoned with thyme, dill, oregano and basil. And a light sprinkle of cayenne red pepper for zip. I added about 3tsps of minced garlic. I left out the tomatoes (I didn't want the dish to be to watery). Be careful not to overcook the veggies. I threw the zucchini and squash in last, and once they got soft I turned off the burner. My husband liked this a lot. Of course, he loaded it with parmagiana cheese! This version is garlicky and flavorful, can be served with or without spaghetti sauce. It's a nice vegetarian option and would be great with Italian bread or rolls.
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Tomatoes With Vinaigrette

Reviewed: Jul. 30, 2011
Since the in-season tomatoes are so lovely this time of year, I was looking for an easy recipe to bring to a euche game. I made the dressing a day ahead, with white wine vinegar, olive oil, less sugar and little honey, and fresh basil from a friend's garden. Right before serving, I laid out the romaine lettuce leaves along with fresh basil leaves on a platter, and cut the tomatoes into wedges. It looked lovely, the color was fantastic and it tasted so fresh! A nice summer recipe.
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Party Cucumber Sandwiches

Reviewed: Apr. 30, 2011
I made these sandwiches, with a few changes for a Royal Wedding party. Here's a tip: salt the cucumber slices, and water will rise to the top. Then blot the slices with a paper towel. This way they won't make the bread soggy. I used skinny buns instead of the party rye. They're the perfect size for a sandwich with four slices of cuke on each. I seasoned the cukes with lemon pepper (I used Penzy's Florida Spice), and a sprinkling of dill. I used light mayo on the top of the bun and regular cream cheese on the bottom, and Vidalia Onion. Very Yummy!
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Easy Baked Spaghetti

Reviewed: Dec. 20, 2010
Yummy and easy to customize. I used 1 lb. of ground round, a 32 oz. jar of Arabiatta Sauce from Trader Joe's, and 1/2 lb (half box) of spaghetti. A whole box would be way too much - as it was, it just fit into my largest Pyrex casserole dish. I first sauteed a large onion in olive oil. Then I browned the beef, seasoning it well with salt, pepper, Italian seasoning, and chopped garlic. Then I added the spaghetti sauce and let it render down well, so the sauce wasn't runny. I cooked the spaghetti for 6 minutes, so it wasn't too soft. I layered the spaghetti/sauce mix, mild cheddar, the remainer of the spaghetti, and more cheddar. I let it cook for 15 mns, then topped it with a nice layer of shredded mozzerella. I baked the dish about another 10 mns at 350 degrees until the cheese was melted through. It came out tasy and surpringly light, and not runny at all.
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