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Linguine with Clam Sauce

Reviewed: Jul. 10, 2012
This recipe is just what it claims to be - quick and easy. It's not like the linguine with clam sauce you'd expect from a restaurant, but it's still really yummy and good. I sauteed the garlic before dumping in all the ingredients, and used olive oil as recommended by so many other reviewers. I found the liquid a bit liquidy and might try adding some of the pasta sauce to the final minutes of cooking to try to thicken it up.
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1 user found this review helpful

Make Ahead French Toast

Reviewed: Dec. 27, 2011
Very yummy! I found the liquid and topping to be enough for TWO pans of bread, though (with half a loaf of french bread in each pan - thick slices in a single layer, otherwise bottom layers don't get topping, which is the best part). I can't even imagine how soggy on the bottom and sweet on the top it would be to use only half a loaf of bread. I made this for christmas morning breakfast and would definitely make again. I think, because it's so sweet, it would be ideal as just part of a brunch spread, as opposed to the only thing on the table. But so good. Thanks for sharing!
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2 users found this review helpful

Baked Kale Chips

Reviewed: Feb. 27, 2010
Great snack! Love this very basic recipe. My kids said the results were a little like those salty nori sheets you can buy. After drizzling the olive oil I rubbed it in a bit with my hands before tossing with salt. I tried it without the parchment paper and had no issues sticking, even with a non-nonstick baking sheet. Ripping the leaves from the stems is also a quick way to separate the two.
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4 users found this review helpful

Tomato-Topped Sole

Reviewed: Jul. 22, 2007
I've made this a few times now and really enjoy it. I usually find sole to be so bland, but this recipe makes it turn out great. The quantity of butter can be reduced, if desired, it doesn't seem to make a difference if you go even lower than half the recommended amount. I multiply the recipe a lot to feed the whole family, and I've found that layering the fillets in a 9x13 pan works fine. I've used fresh minced garlic, garlic salt as the recipe calls for, as well as dried roasted garlic, and all were fine - you can just season it to suit your own taste, imo.
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3 users found this review helpful

Fifteen Minute Chicken Chili

Reviewed: Mar. 14, 2006
I followed this recipe exactly except that I cut the cumin back a bit, since I'm not a fan of strong cumin flavour. I thought that this chili was just "okay." Nothing terrible, but nothing spectacular, either. I was a little bit surprised that it has a 5-star rating. In my opinion, regular chili (with ground meat and more simmering time) isn't that much harder to make, and the additional simmering time really makes for a better blend of flavours. If I were to modify this recipe to make it again for my family, I'd use ground chicken, add a few chopped vegetables at the beginning, and leave it to simmer at the end. The green chiles were a nice touch, though. I never think to use them in chili, but they were good!
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9 users found this review helpful

Baked Ziti I

Reviewed: Mar. 1, 2006
Great recipe! Easy to make, tastes wonderful. I don't eat red meat so substituted lean ground chicken for the beef and it was fab. I agree with others on perhaps using a slightly deeper dish - I used 48oz sauce instead of 52oz and it *just* fit... one little drip over in the oven, but I was forseeing a lot more than that given how full that pan was! Such a simple recipe, but such great flavour, I'm not sure what exactly is the secret here, but this is a keeper.
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2 users found this review helpful

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