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Chef John's Stuffed Peppers

Reviewed: Sep. 11, 2014
Excellent. My Italian husband said it was the best stuffed peppers he has ever had! I did make some changes: I parboiled the peppers, omitted the sausage, and used leftover homemade marinara for the sauce. The only thing I would change for next time would be to cut the salt in half. One teaspoon is enough as it was slightly too salty. But I will definitely be making this again.
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Grandma's Chicken Chardon

Reviewed: Nov. 19, 2013
This recipe is also wonderful using 1/2 bag of baby spinach in place of the mushrooms!
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Spinach Tomato Tortellini

Reviewed: Sep. 19, 2013
Delicious! I followed the recipe except I added two crumbled strips of bacon at the end. It came out wonderful and there were no left overs.This is a company worthy dish!
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Pasta Fagioli

Reviewed: Sep. 25, 2010
Great recipe. I cheated a little and started with a leftover ham bone. I used that to grease the pot slightly before sauteing the onion, garlic, and celery. After adding tarragon, basil, red pepper, and oregano, I added about 12 cups of water, 4 chicken bouillon cubes and a chopped up tomato. I boiled this for two hours until all the remaining meat fell off the bone, added two cans of cannellini beans and cooked the pasta in a separate pot. I used the little tiny tube pasta. Then I boiled the soup an hour longer before adding the pasta. At the end I added a splash (1/3 cup) of half and half. I didn't add the tomato sauce since I like my pasta fagioli to be more of a white soup and I didn't have any spinach. This was gourmet quality soup that you usually only find in a very high end Italian restaurant. Delicious!
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Brown Sugar Meatloaf

Reviewed: Feb. 11, 2010
Excellent recipe. I made this exactly as the recipe cited except I used a muffin tin to make mini meatloafs. I put the brown sugar glaze on half of the meatloafs and marinara sauce w/ mozzarella on the other half. Delicious!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 26, 2009
This stuffing is heavenly! I used the bagged bread cubes instead of baking my own. Really delicious!
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Pumpkin Cream Pie

Reviewed: Nov. 26, 2009
This came out really well! I used 1 1/2 cups of milk as other reviewers said and I made it 4 days in advance, froze it, and defrosted it in the fridge the night before. It was like a mousse or a parfait. Very nice.
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