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Spaghetti with Garlic and Basil

Reviewed: Jan. 9, 2011
I absolutely LOVED this and so did all my family members. Even my Mom, who doesn't usually like too much garlic, really enjoyed it. I wasn't able to get fresh basil as we are in the middle of snow storm, but 1 1/2 tsp. of dried basil seemed to work just fine. Note: Sautéing the garlic and dried basil in the butter and olive oil really seemed to bring out the flavors. I completely melted the butter on very low heat and then I turned it up to medium. Once it started slightly boiling, I mixed in the dried basil, finely chopped garlic, and the 1/4 cup of olive oil. (I wasn't sure if the olive oil would keep butter from melting or boiling so that's why I added it after the butter was hot enough to sauté.) I stirred it occasionally until the garlic was a golden brown and turned it off. (Garlic almost burned so be sure to watch the browning closely. It bubbled up, but if you blow the bubbles down and turn the heat down a little you can see.) After the noodles where cooked, I drained them and poured them into a large bowl. I did not have enough parmesan, so I mixed what I did have with a little bit of shredded mozzarella and cheddar. NOTE: I recommend tossing the pasta in the basil garlic sauce BEFORE adding the cheese. The cheese melted so fast that it became difficult to thoroughly coat all the pasta in the sauce. I added a little shake of salt and a couple shakes of pepper but my family liked theirs just fine without, so it is definitely up to each individual.
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Easy Decadent Truffles

Reviewed: Feb. 26, 2010
Tasty even without any vanilla!(Although will make with vanilla next time if dont use liqueur) Made these for brother's 21st birthday. Really wasn't sure about using 1 Tablespoon of liqueur for each third of the batch, But I think now, that was probably right. I tried 1-2 teaspoons, and while the truffles were delicious all on their own, I couldn't really taste any of the flavors. Once we determined that we couldn't taste the flavor I rolled some in cinnamon, some in finely chopped almonds, and drizzled some with melted butterscotch to make them unique. Also, I froze them for about 2-3 hrs which was way to long. I had to let the chocolate soften in my hands before it could be rolled into a smooth ball. 1 hour or even less would probably be about right. You are looking for the mixture to feel semi hard to the touch but not rock hard. Tips for rolling: -cold hands work best -don't try on roll with one hand on a cutting board or parchment paper. Roll between two hands and be patient. You want it to be smooth. -If you find that your truffle has cracks, just keep rolling it. It will soften up and smooth out Storing advice: -These store well for a good while in airtight tubberware but after about a week, begins to taste more like a ball of cream cheese than a ball of chocolate -If you store on a counter to keep them semi soft, keep them in a cool place so they don't spoil -If you store in the fridge, but don't like how hard they get, let them thaw in an OPEN container on counter.
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Slow Cooker Spaghetti Sauce I

Reviewed: Apr. 23, 2009
Basic sauce. And it is TEASPOONS. I have a feeling the author must have meant that because dried seasonings are very powerful. And the only reason it was probably overwhelming to anyone else is because they used tablespoons. I don't think this recipe deserves all those negative reviews.
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10 users found this review helpful

 
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