Janet Profile - Allrecipes.com (13948107)

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Recipe Reviews 2 reviews
Linguine with Clam Sauce
This recipe is so incredibly easy and equally delicious! I substituted extra virgin olive oil for the vegetable oil, used 1 tsp of minced garlic, fresh parsley and basil, and only 1/8 cup butter. It does not need more than that. I avoided boiling the sauce as that will make the already cooked canned clams too tough. Top with shredded parmesan cheese...Whala! Tastes like you've spent hours in the kitchen ;-)

2 users found this review helpful
Reviewed On: Sep. 17, 2010
Swiss Chicken
Absolutely fabulous! Baked it for a wedding reception for 60 people. It was the most popular item on the menu. The most amazing thing about it, was that cooked for 2 hours and was still incredibly tender and moist. I substituted white wine for the water, but did add some water to thin the sauce a bit before baking. Omitted the butter and baked uncovered which browned the dish nicely. Couldn't have been any easier or more delicious!

5 users found this review helpful
Reviewed On: Jun. 14, 2009

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