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Penne Primavera

Reviewed: Mar. 24, 2009
This is a really great, simple, base recipe. I whipped this up for lunch today for me and my son (10 months), and it's especially nice to find something that we can both eat. I really like that everything is used (no water to dump out), and next time I think I might just mince the garlic and keep it in.
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14 users found this review helpful

Olive Oil Roasted Eggplant with Lemon

Reviewed: Mar. 18, 2009
This was really tasty. I added minced garlic, dried thyme and basil, plus some pepper and salt to the olive oil before brushing it on. Roasting brought out the natural sweetness of the eggplant. Really delicious - my 10 month old loved it, too!
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51 users found this review helpful

Tuna Italiano

Reviewed: Oct. 8, 2008
I tried this recipe because I had all the ingredients on hand and especially wanted something with garbanzo beans. I was suspicious about how everything would work together, though, and I should have just trusted my judgment. After everything was mixed together and ready, the smell just didn't work, so I added some Cream of Broccoli soup (didn't have Cream of Mushroom). It helped to add a bit of creaminess, but there was still something missing. Before serving, I added Tabasco sauce and salt. With heated leftovers, I mixed in Tabasco and salt again, plus shredded mozzarella. That made it a bit better and worth eating, but not something I'd make again. Disappointing.
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1 user found this review helpful

Banana Muffins II

Reviewed: Jan. 24, 2008
I make these muffins all the time. I wait until the banana peels are mostly brown, so I know the bananas will be mushy and sweet. I usually use just under 1/2 cup of sugar. Otherwise, I do everything the same. Simple, yummy, portable food. Everyone loves these!
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Cheese Fondue

Reviewed: Jan. 24, 2008
I cut down this recipe to serve 3, and followed the recommendations to rub the pot (in my case, it's cast iron) with garlic and mix the cheese and flour in advance. I used a Spanish Rueda wine, which I highly recommend. It took forever to grate the cheese, but it's an easy and very good recipe. This time we ate it with sauted mushroom caps and some dark Chiabatta bread. And there will definitely be a next time!
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Cream of Pumpkin Soup

Reviewed: Oct. 17, 2007
This was really, really good. I made a broth with veg bullion and used fresh pumpkin instead of the canned stuff, and I omitted the croutons (not my style). My husband, who for some reason hates leftovers of any kind, said he'll be happy to eat many bowls of this. Me, too! Also, I used a hand blender right in the sauce pan after adding the pumpkin, just to get everything pureed and mixed really well. No transferring to a blender necessary.
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3 users found this review helpful

Pumpkin Ravioli with Hazelnut Cream Sauce

Reviewed: Oct. 16, 2007
Considering how much time this recipe took, three stars is the highest rating I can give. It should have been amazing, but was only somewhat good at best. We liked the pumpkin filling, but everything else was a waste of time. Looking at the ingredients for the sauce, I suspected it wouldn't be good. Should have trusted my instinct! Anyway, I'll make the pumpkin part again, but will create my own recipe around it next time.
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jan. 26, 2005
The combination of great flavor, ease, and speed make this a five-star recipe. I used garlic powder instead of onion powder and celery salt, and I added chives on top before serving. FYI: Tilapia is one of the safer fishes as far as mercury levels are concerned.
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