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Real Italian Calzones

Reviewed: Oct. 1, 2008
My only complaint is that I wish the dough was more doughier. Crusty and crunchy is good but with not with italian calzones. I tried to be pseudo healthy here and used part skim ricotta - i wouldn't recommend this, go for the gold instead! i also stuffed mine more, adding swiss cheese, ham and a little ground beef. Ok so mine was more like a sandwich...though it was delicious! this also made mine look a lot bigger and not as flat. I would recommend, after the brush of egg, to sprinkle some oregano, basil and mozzerella cheese over the top. I think the main thing with calzone and stromboli recipes is to find one that fits your preference of dough, and stuff them according to your liking. When I was growing up, the only calzones I ever heard of were strickly ricotta and other cheeses - I didn't even know you could stuff with meats! I agree with whomever made the recipe that an authentic calzone does not have sauce inside. :)
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Poblano Chile Enchiladas a la Gringa

Reviewed: Sep. 13, 2008
Perhaps my expectations were too high for this recipe after reading the reviews! The chicken didn't have enough flavor so it made the whole enchilada kinda bland with the exception of the sourcream sauce - very yummy. Overall though I'd say they were OK. Must admit this was the first time I have actually cooked enchiladas so maybe I am to blame instead of the recipe!
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Mediterranean Baked Fish

Reviewed: Sep. 12, 2008
AWESOME! This was the very first recipe for fish I have ever used and it was honestly the best fish I ever had! So you don't think it has to do with bias - I just tried a different fish recipe after this one and thought it sucked! I did use extra leeks and capers. Also used telapia which came out perfectly moist and took well to the lemon. I will definitely use this recipe again - aside from being absolutely delectable it was also pretty! Thank you for this recipe. :)
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Grilled Halibut with Mustard Dill Sauce

Reviewed: Sep. 12, 2008
I liked how this recipe was healthy and how the fat free yogurt gave the sauce a smooth texture. However, the amount of mustard the recipe calls for didn't give it enough of a kick, though this is my personal preference. I added more mustard, a pinch of raw, finely chopped garlic and a squirt of lemon. This went well with grilled asparagus btw. Not sure if I would use this recipe again though it wasn't all that bad.
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