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Pasta with Italian Sausage and Pumpkin Sauce

Reviewed: Nov. 24, 2013
Very good, and easy to make. I pretty much followed the recipe, except I used fresh, oven roasted carnivale squash, because it's what I had on hand. I also added a jalapeno pepper to give it a little warmth. This is a keeper! Thanks for sharing.
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Traditional Gyro Meat

Reviewed: Mar. 31, 2013
Very good. I stuck to the recipe with a few exceptions. I only had 3/4 lb of ground lamb, so I also only used 3/4 lb of ground beef, but left measurements on the seasonings as the recipe calls for. The end result was tasty. This had a slightly different texture than restaurant gyros off that gigantic spit, a little more like a meatloaf texture, but it still held together when slicing it. Also, this seemed to be far less greasy than restaurant gyros, which is a plus. Thanks for sharing this recipe, I will be making it again.
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