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Spinach Mushroom and Ricotta Fettuccine

Reviewed: Mar. 21, 2010
Would have been bland as written, but took the advice of several other reviewers and revved it up. Added garlic after sauteing the mushrooms, then oregano, kosher salt, and pepper. Used fresh spinach (a ton) and wilted it instead of frozen. Used about half the recommended amount of ricotta. After all this (really, not that much, I'd call it "season to taste"), it was tremendous. Probably one of the best recipes I've tried from here.
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Shrimp Scampi V

Reviewed: Jan. 28, 2010
too buttery, too plain
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Chicken Cordon Bleu II

Reviewed: Oct. 18, 2008
Tastes great! Used the many suggestions from review to brown the chicken and put it into oven - came out crispy and tasty. Also used an egg dip instead of just chicken moisture to bread it - much better. Five stars.
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