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Ham Broccoli Braid

Reviewed: Dec. 19, 2004
Great, but hard to get together. It may be easier to set the mixture in fridge for 30 minutes and then roll in wax paper to give it a more firm shape before placing it on dough for braiding. Also, the mustard was a bit strong - I would use less next time - 1 TB Dijon Mustard, 1 TB Mayo - to keep the consistency without being so pungent. It was hard to taste the other flavors over the mustard. I will definitley make again - just tweaked a little.
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Alfredo Sauce

Reviewed: Dec. 16, 2003
Gourmet at home!! I can't believe I made this!! Fantastic recipe. I used minced garlic, and only 1 1/4 cup shredded parm (because it was easier to grab a bag and it was pre measured. It still came out very creamy! And super FAST!! Excellent plain with pasta - I added shrimp and scallops and felt like I was at the Olive Garden! I plan to have a "make your own" dinner with family over and offer chicken, shrimp or scalops to go on linguine and this alfredo! Tip I found for knowing when the parm is melted enough in the original cook time - lift the whisk out of the pan every minute or so and when it is no longer stringy it is fully incorporated. That's when it's the most creamy! Sauce will separate upon reheat but if you reheat it on its own (instead of on the pasta) you can whisk it back into a cream. On the pasta you get clumps and oils, but the flavor remains! I reheated mine on low heat and stirred with a whisk until it came back together and it was just like the first day! DEE-LISH!!
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