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Linguine with Clam Sauce

Reviewed: Sep. 17, 2010
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 ;-)
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Swiss Chicken

Reviewed: Jun. 14, 2009
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!
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