Nanita Profile - (13327777)

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Recipe Reviews 9 reviews
Linguini with Broccoli and Red Peppers
The flavors in this dish are great together. I blanched the broccoli in the microwave for about half as much time as the recipe suggests so it wouldn't be limp and overdone after sauteeing. One could also simply add it to the pasta pot for the last few minutes of cooking. I used a Romano + parmesan cheese blend for the cheese for more flavor than parmesan alone. Next time I'll change the proportions to more veggies, less pasta, as a good way to get more vegetables into my diet. PS I just noticed that a reviewer didn't like it, but didn't use any red pepper. Well, duh, that's about 1/3 of the dish ingredients, people!

5 users found this review helpful
Reviewed On: Dec. 3, 2011
Classic Thanksgiving Dressing With Parsley, Sage and Thyme
This stuffing won good reviews at our Thanksgiving table. I used quite a bit more celery and upped the quantity of herbs. I did use a dense, crusty Italian bread, which worked just great. I'd never taken the extra step of toasting the bread. For me the recipe resulted in a lighter, airy version of stuffing than was classic at my childhood home. Next time I might use a bit more liquid. For more even distribution of the seasonings, I added them to the sauteed veggies before mixing them with the bread.

3 users found this review helpful
Reviewed On: Nov. 26, 2011
Tuna Noodle Casserole II
A good starting place... I shouldn't really rate the recipe, because I used the tips of others and made something different. I used farfalle (bow tie) pasta, 16 oz. bag, 1 can 2% evaporated milk, 1 box Trader Joe's condensed portabello mushroom soup (very flavorful), 2 c jack cheese, lots of fresh ground pepper, about a cup of mild Maui onion chopped fine, 2 7-oz cans of albacore tuna and about a cup of frozen peas. For the topping I used bread crumbs mixed with butter, salt, and pepper, and reserved a bit of the cheese to mix into it. My version was very good comfort food, neither dry nor runny. I'm always trying to sneak more veggies into my casseroles. Next time I'll try adding chopped asparagus to the pasta water at the end of cooking. Other possibilities are red and green sweet pepper and scallion.

5 users found this review helpful
Reviewed On: Apr. 9, 2011

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