LizzieBeth Recipe Reviews (Pg. 1) - (13813138)

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Zucchini Casserole I

Reviewed: Aug. 11, 2012
So good! I had to use a can of cheddar cheese soup because I mistakenly picked it up at the store, but it worked pretty well, I might choose it on purpose next time!. I baked for 45 minutes as one reviewer suggested, and it was just right. Thanks for the recipe!
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Bertolli Spaghetti and Meatballs

Reviewed: Aug. 6, 2011
This has been our go-to recipe for meatballs for over a year, and I agree with Shelly - the baking step is completely unnecessary. The meatballs hold together nicely, and I haven't noticed any fat on the top. I use lean ground beef, though. I also use two jars of sauce instead of just one to give the meatballs more room to cook and to make enough for leftovers. The meatballs are definitely better the next day after they've been in the sauce a while.
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Penne Russo a la Vodka

Reviewed: Feb. 22, 2009
I mainly order vodka sauce in Italian restaurants for a while now, but I've had some that was terrific and some that was really terrible - this is as good as I've had. I am so proud of myself!! I used rotelle pasta- it's not an elegant presentation, but it holds on to the sauce extremely well. Also used white wine - alas, no vodka on hand - I don't notice a difference.. Also used 2 large fresh tomatoes instead of canned, they didn't look promising at all, but they certainly went to good use! I loved it, thanks, Marianne! No more trips to the Italian market just for vodka sauce..
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