CLARKSARK Recipe Reviews (Pg. 1) - (1345604)

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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Apr. 8, 2002
This was wonderful and so quick and easy!! I did drain the sausage and also added the cream after bringing the vodka to a boil (wasn't sure about cream boiling and curdling). I only had hot italian sausage on hand, and it was great - next time I'll try the sweet! This was very similiar to 'Rigatoni ala vodka' my husband and I used to order at a local restaurant - also good with the addition of chicken breast cooked in the sausage grease (sounds weird but tastes great). Thanks for the recipe!!
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38 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Apr. 5, 2002
These were wonderful cookies!! I was looking for a traditional peanut butter cookie recipe (without the oatmeal) and couldn't find what I was looking for, but this recipe looked good and the reviews were fabulous, so I tried it. I'm so glad I did - the oatmeal really added and the cookies stayed very chewy for a long time - perfect!! :)
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6 users found this review helpful

Pecan Salmon Roll

Reviewed: Dec. 27, 2001
I make almost an identical spread except I use smoked salmon and omit the pecans and parsley - same goes for this dip - there is never any left!! I will have to try the pecans/parsley next time. I believe if you don't have fresh smoked salmon you can use canned salmon and liquid smoke.
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12 users found this review helpful

World's Best Lasagna

Reviewed: Jul. 23, 2001
This is almost my exact recipe for lasagne - except I like to use hot italian sausage and add some chopped mushrooms to the sauce while it is simmering. A dash or two of a good red wine to the sauce isn't a bad addition either. This is an absolutely wonderful dish - a little time consuming, but worth every minute!!
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60 users found this review helpful

Garlic Chicken

Reviewed: Jul. 22, 2001
This is a wonderful recipe that I have been making for years with just a few changes - try it, you'll love it!! Instead of the oil use one cube butter or margarine, soften the garlic in the butter to infuse the flavor, remove the crushed garlic clove. Then combine 5 tsp dijon mustard with the butter, coat the chicken, roll in breadcrumb/parmesan mixture and continue as directed!!
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14 users found this review helpful

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