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Chicken with White Wine Sauce

Reviewed: May 19, 2013
Loved this, but I can't leave well enough alone. My variations: 1. Fresh thyme bundle, chopped fresh oregano, 2 bay leaves, and 2 garlic cloves as my flavor base 2. Reduced Sodium Better than Bullion so I could control the salt content 3. Dredged raw chicken in flour, onion powder, pepper, light salt to give it a nice browning when it cooked 4. Finished sauce with some unsalted butter - cuts the acid of the wine and smooths out the sauce 5. Threw in angel hair pasta and miscellaneous cooked veggies at the end (I just thawed some frozen faves). I also stretched the sauce a bit with some pasta water. These little flourishes did not really add much time to the cooking and they resulted in a really nice dish.
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Chicken And Pasta In White Wine Garlic Sauce

Reviewed: Jan. 21, 2013
Really nice change from heavy Italian sauces. Because the sauce is lighter, it goes well with lighter pastas like angel hair and linguini fini. The bread is a good addition to soak up extra sauce. I made it w/ $3 Bay Bridge Chardonnay and it worked very well. Definitely one to have again. Some thoughts on preparation: Use as little of the olive oil as possible to cook the chicken and onions, so they'll do more than just poach in oil. Plus, the longer olive oil cooks, the less good it is. However, don't skimp on the oil. It balances the acid of the wine and tomatoes. And if you wait to add the oil, the good stuff will make a difference. Don't rush the simmer - it really brings the sauce together and it gets even better when it sits a bit. My family seems to blow through the pasta, so we may use more than 1 lb next time.
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Spicy Chicken and Sweet Potato Stew

Reviewed: Nov. 19, 2012
This was a big hit - nice alternative to chili. Sweet potatoes were sliced pretty small, but still took longer than described to cook. Cilantro was added with a light hand, but everything else was pretty close to the recipe. We will definitely have this again.
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Hamburger Potato Casserole

Reviewed: Oct. 10, 2012
My wife can't eat canned soups, so I made a bechamel sauce and threw in some cheddar as a substitute. I tried pre-boiling the potatoes, but they were sliced thin on a mandolin and became too brittle after just 7 minutes. Probably better just to let it cook 2+ hours if needed. I made an extra layer with frozen mixed veggies. This was a big hit and reheated nicely in the microwave. We'll definitely do it again. Just remember - respect the mandolin!
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Lasagna Alfredo

Reviewed: Oct. 10, 2012
I made this with homemade sauce. There are many recipes here and other places - fancy, pantry ingredients, low fat,. . . My son spoke to me while I counted noodles, so I had extras. I used the extra to make spinach roll-ups - just spread the ricotta mixture on the noodle, secure with toothpicks, pour on sauce, sprinkle on mozzarella and cook with the lasagna until golden on the edges. Great stuff!
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Italian Stew by Bonnie: Rachael Ray

Reviewed: Sep. 11, 2012
This gets better as it sits. San Marzano tomatoes are key - otherwise it's too acidic. Be sure to salt adequately. Very good with baguette, buttered with a little garlic salt and heated for just a minute. Might benefit from more meat and less potato.
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Spaghetti Carbonara II

Reviewed: Aug. 18, 2012
I made this with no onion, garlic, or parsley and it was still one of the best things I've ever made. I used pasta water instead of wine (don't put on eggs or they will cook). It was quick, simple and restaurant quality. I used leftover bacon, and warmed it up with the oil and bacon fat to freshen it up. For pasta, I used linguine (flat, but not as wide as fettucini) and it picked up the sauce really well. A real winner!
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Easy Paella

Reviewed: Jul. 7, 2012
A bit of tumeric in lieu of saffron makes it a lot more economical.
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Paella

Reviewed: Jul. 7, 2012
Sausage and shrimp? How can it be anything but wonderful? The 15 minute wait between adding sausage and adding shrimp is not strictly necessary, but allows the sausage flavor to become integrated into the dish.
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Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille Recipe : Emeril Lagasse

Reviewed: Jul. 7, 2012
Some of the best stuff I've ever made. I use regular old store-bought Cajun seasoning.
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