Augie47 Recipe Reviews (Pg. 1) - (16204704)

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Basic Baked Spaghetti

Reviewed: Dec. 14, 2013
I think this is good, basic, comfort food. Baked spaghetti was a much loved economy dish of years ago when times were tough, 1930s thru 1950s. I made it just as posted. I have to gently disagree with users who think that there is not enough sauce - the whole idea was that the sauce would bake into the pasta, and intensify flavour in the oven. You should be able to *cut* neat portions of it. Anyway, it ain't haute-cuisine but it sure is satisfying. 5 stars from me.
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Maria's Broccoli Rabe

Reviewed: Feb. 9, 2011
Add another voice that says you must either blanch or lightly boil broccoli rabe (a.k.a. Rapini). I like bitterness, but unblanched this vegetable is simply too bitter. An Italian friend told me the secret and now I love to have this vegetable from time to time. This recipe was perfect with my Chicken Cacciatore! Thanks for posting!
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9 users found this review helpful

Lithuanian Saltibarsciai (Cold Beet Soup)

Reviewed: Nov. 8, 2010
Having a surfeit of beets (which I love) I found this recipe several days ago and made it, substituting a few green onions for the chives, having been informed that they are a perfectly acceptable substitute by Baltic friends. I found it very bland, and then realized no salt was in the recipe. I found it needed 2 tsp. (adjust to taste), and a good grate of pepper. It still was nothing special. I refrigerated it for a day or so and, oh my(!), what a wonderful improvement. The dill became redolent in the soup. I added a squeeze of lemon and a spoon of sour cream and it was irresistible! So - when you first make it - remember - it does need the day or so in the refrigerator. It's on my keeper list!
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29 users found this review helpful

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