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Laura's Unbelievable Chicken and Pasta

Reviewed: Aug. 3, 2010
I followed the recipe exactly except, I substituted steamed broccoli for the spinach. I liked the idea of having some vegies in a pasta dish and no heavy cream. The problem I had was that the sauce didn't thicken up at all. The sauce was completely runny and sat at the bottom of the dish. It was also rather bland, so I added salt, pepper and plenty of parm cheese. I might try again and saute the chicken then add some flour before adding the broth and cream cheese.
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Butternut Squash Soup

Reviewed: Aug. 1, 2010
I've made this many times. The nice thing about this recipe is, the measurments don't have to be exact. One nice size squash equals about 4 cups. I use 3 cups of broth and only 4oz of cream cheese. I like to season mine with nutmeg, curry powder, white pepper and thyme. It took me a few times to figure out why mine was grainey. I have found that blending in a blender, in small batches rather than a food processer will make a smooth (not grainy) soup.
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Portobello Penne Pasta Casserole

Reviewed: Aug. 10, 2009
I was looking for a recipe to use some of the basil which I had grown, although; this recipe called for dried basil, I used fresh and lots of it since I like basil. I thought it turned out fantastic. Since I was cooking with wine and the recipe didn't call for any. I stirred all of the cheese in and forgot to reserve 1/2 to put on top and it was fine. I also added some rotisserie chicken to make it a one dish meal. Served it with a salad, some crusty buttered bread, and the rest of the wine. Mmmm, Thanks for a great recipe.
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Missy's Candied Walnut Gorgonzola Salad

Reviewed: Aug. 8, 2009
I trippled the recipe because I was making this for a large group. It seemed like it took a long time for the sugar to melt and walnuts ended up being a bit hard. Perhaps I had too much for the size of my pan, also I thought it was too much sugar. This is a good salad and an easy recipe to substitute whatever you like. I think next time I will cut back on the sugar and use pecans.
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Self-Filled Cupcakes I

Reviewed: Jul. 31, 2009
People say these are the best cupcakes they've ever had! That being said, The next time, I would do as another reviewer said and fill the cups 1/4 full then add 1 Tbs of filling then top with small amount of batter. So that the cups are 2/3 full. I followed the recipe exactly and I had filling left over and the filling is so good, the cupcakes would have been even better with more than the tsp. Also the cupcakes spilled over some. Still these were awesome.
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Smothered Hamburger Steak

Reviewed: Jun. 18, 2009
I fixed this exactly as directed. I did cut the receipe in half since I was feeding only my husband and me. We both thought it was very good. I wouldn't change a thing. The steaks held together well, and beef base and worchestershire sauce flavored the steaks just right. I would suggest spraying the pan before browning the meat. I cooked in an electric skillet which was large enough to cook all of the patties at once. Thanks for a good and easy recipe.
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White Chip Chocolate Cookies

Reviewed: Feb. 14, 2009
To those who adjust the recipe then rate, you did yourself a disservice on this one. I followed the recipe exactly and they were awsome. It was difficult to stir in the dry ingredients so I just used my mixer on low speed, then stirred in the chips. They held up well and were moist. My only warning on these cookies is, if you're like me and try to stay away from sweets, don't make these because you won't be able to leave them alone!
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