Beth Recipe Reviews (Pg. 1) - (13515707)

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Jamie's Minestrone

Reviewed: Sep. 2, 2011
This is a great, versatile base recipe! I make it multiple times per year. I usually make a large batch and freeze the leftovers. It freezes beautifully as long as you skip the zucchini and spinach (it gets mushy). Also, when freezing, I make sure not to include the pasta, because that gets mushy as well. Instead of spinach and zucchini, i use cabbage. Add balsamic when serving. I use whatever beans I have in my pantry. I will also use whatever tomato product I have in my pantry. Fresh is always best, but I usually use dried basil and oregano. Finally, I don't use any water, all low sodium stock and wine.
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Tara's Sweet and Chunky Chicken Salad

Reviewed: Feb. 25, 2010
I nabbed this recipe over 2 years ago and i thought I'd say it has officially been added to our rotation. We like to eat it on a bun with lettuce, or wrapped in a lettuce leaf is pretty delicious, too. I always make it as is unless I am out of something, then I substitute. It's delectable either way. I like it served with cabbage and Jimmy's pineapple cole slaw dressing.
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Artichoke Chicken

Reviewed: Dec. 2, 2009
Great versatile recipe! I normally sub half sour cream and mayo, only because i am not a huge fan of mayo. Also, usually use dried parm. I normally make it as a pasta sauce (double mayo, sour cream, artichokes, parm) and chop up the chicken over penne. Have added bacon, sun dried tomatoes, mushrooms (in any combination) and it's delicious.
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