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Recipe Reviews 2 reviews
Seared Sea Scallops
I have tried many scallop recipes and this is far and above the best. I have to admit I think the fact there is no garlic helps because it becomes bitter so quickly in a sauté pan. I loved it. Thanks

0 users found this review helpful
Reviewed On: Sep. 15, 2012
Mushroom and Mascarpone Ravioli
I have made this many times. It is wonderful. You cannot overfill the wrappers or they will open, also the water should only be at a light boil. I take one more step in the cooking process. I heat the oven to 350 degrees and bake for 5 minutes then broil for 2 minutes. Serve as normal. They freeze great. Place uncooked ravioli on a cookie sheet not allowing any to touch. Place in freezer for a few hours then you can package in freezer baggies.

1 user found this review helpful
Reviewed On: Jun. 20, 2012

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