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Bacon-Wrapped Asparagus

Reviewed: Feb. 26, 2012
Made this on the grill, came out really nice. I recommend using a tooth-pic if you are grilling as they tend to come unwrapped.
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New England Clam Chowder I

Reviewed: Nov. 17, 2011
The process is good, and the taste is spot on to what I've tasted in New England. I just cooked the potatoes a little longer than directed. Also use all of the clam juice as it wont come out tasting clammy enough. I like my soups a little thinner, but if you want a thicker texture, I would sift in maybe two or three tablespoons of flour.
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Pan-Seared Chicken Breasts with Shallots

Reviewed: Nov. 17, 2011
Both very easy and delicious. Best of all, the cost of materials was very low. The tast of the sauce is just right, and I accented the flavor a bit by adding capers.
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