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Farmstand Ravioli with Zucchini

Reviewed: Jun. 22, 2015
This was terrific, although I made some changes. I substituted bell peppers for some of the zucchini, and added some Al Fresco sausage slices to the sauce mixture because we like some meat. I served the sauce over the ravioli rather than mixing it in because it seemed like the ravioli would get torn up.
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Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Jun. 18, 2015
This is such a nice light dish, great for summer. As in other reviews, I added 1T butter and cut back the olive oil. added 1/4 c white wine and a little lemon juice. I mixed fresh and dried basil and peeled my tomatoes. The second time I made it I added cauliflower florets with only one zucchini. Terrific!
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Roast Beef Tenderloin

Reviewed: Apr. 9, 2015
I changed this quite a bit for personal taste and what I had on hand, but it's a great recipe and I'm sure it would be great as written. I left out the mushrooms because I'm not crazy about them. I used 1/2 an onion and 2 cloves garlic instead of shallots. No tarragon vinegar, so I sub'd a mixture of Balsamic vinegar and red wine. And I used Beef stock instead of the veal. It came out great! Done perfectly. We'll definitely make this again.
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North Italian Meat Sauce (Ragu Bolognese)

Reviewed: Feb. 18, 2015
This was great, a very hearty meat sauce. I left out the chicken livers and used more tomato paste, cut the cream to 1/2 cup. I got a mix of ground beef, pork and veal that worked well. I'll definitely make it again.
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Bandito Beans

Reviewed: Jan. 20, 2015
This was pretty good, but not sure it's worth the effort because it ends up tasting like baked beans. I added a jalepeno based on some other reviews, which I think was a good addition, it gave it just a touch of bite, but not too much. I cut the brown sugar in half as suggested, which was also good, it would have been too sweet. I used a small can of tomato sauce instead of paste, I think I might try diced tomatoes if I make this again.
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Turkey Pot Pie I

Reviewed: Dec. 30, 2014
Really good use of leftover turkey. I made some changes for personal taste but it would be fine as is. More turkey, more carrots, no potatoes, added peas, broth instead of boullion.
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Grilled Salmon I

Reviewed: Sep. 4, 2014
This was so easy and tasty. We love salmon and this is going into regular rotation. I don't think I changed anything, other than that I sometimes only marinate for 1/2 hour and it's still great.
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Creamy Broccoli Soup

Reviewed: Nov. 21, 2013
Very yummy. I made 1.5 times the recipe since a can of broth is about 1.5 cups. I doubled the broccoli and added a couple carrots. Next time I would increase the cheese a bit.
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Marinated Chicken Kabobs

Reviewed: Aug. 6, 2013
I've never had much luck with Kabobs but we love this recipe. Very easy and it doesn't have to marinate all that long. I didn't have corn syrup so substituted half the amount of honey, but followed the recipe other than that. The last time I made these I used lime juice instead of lemon and that was a nice touch.
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Rice and Lentil Pilaf

Reviewed: May 3, 2013
This was just ok, I don't think I'd make it again. I soaked the lentils for about an hour and they were fine, not hard. I added some salt as suggested.
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Fried Rice I

Reviewed: May 3, 2013
This is the best fried rice recipe I've tried and will stick with it. I made rice as I usually do, 1 c rice to 1 3/4 c water, and put it in the fridge to cool before frying. I used ham instead of bacon and increased the oil a little to make up for no bacon fat. Followed the recipe as written other than that.
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Eggplant Parmesan II

Reviewed: Feb. 19, 2013
I'm not a big eggplant lover, but my family is, and I got eggplant in my CSA so I tried this. It was a hit with everyone, even me.
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Split Pea Soup

Reviewed: Feb. 8, 2013
This is wonderful, but I change quite a bit. I use 1 can Chicken stock, 1 can light Chicken stock and 1 can veggie stock, then enough water to make 3 quarts. I use 1 1/2 bags peas. Add 1 bay leaf and 3 cloves garlic. I up the celery to 4 stalks, carrots to 6. 1 1/2 onions No need to soak the peas.
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Beef Bourguignon II

Reviewed: Feb. 8, 2013
This was great, we all loved it. I did use 1 cup red wine and 1 can beef broth instead of 2 cups of wine, and used fresh mushrooms and onions.
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