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Recipe Reviews 7 reviews
Linguine with Clam Sauce
This was so easy and delicious! I varied the recipe slightly out of convenience but I'm sure it's great as is. Here's what I did, which I would suggest if you want to make this dinner even nicer: Steam ~2 dozen little neck clams in garlic butter and white wine per the instructions of this Allrecipes article, Remove the clams from the pan and set aside, but leave the liquid on low heat and let it reduce a bit. Add 3 tbsp butter (since I already used 1 tbsp making the garlic butter for the clams) and most of the ingredients above. I omitted any additional garlic since I already used a full teaspoon and only used about 2 tbsp of olive oil. Follow the rest of the directions and serve topped with the steamed clams. SO GOOD!

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Reviewed On: Jan. 19, 2014
Mushroom Turnovers
These are great! Admitted, I do not use the dough recipe, just the filling. I am sure the cream cheese dough is great but every time I try to work with pastry dough it turns into a big fat fail that ends with me cursing loudly. If you have the same problem, here's a tip. Get two boxes of the Pepperidge Farm puff pastry sheets (there are two sheets in each box). Use a pizza cutter or just a knife and cut the sheets into sixths, and use them for your crust. I up the filling for the recipes slightly, using a full pound of mushrooms, a little more than half a cup of sour cream and increasing all the spices slightly for taste and to account for the increased amount of mushrooms. I make the filling the night before and refrigerate it then assemble the turnovers and bake them on the holiday, which cuts down on the time I need to work on the actual holiday considerably. I cook them at the same temperature and for the same time. These have become a new staple of my Thanksgiving/Christmas table as an appetizer before the meal over the last year or two. I love mushrooms so when I first heard "mushroom turnovers" I couldn't wait to try them. They are delicious. Even my daughter, who claims not to like mushrooms, loves them.

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Reviewed On: Nov. 26, 2013
Cranberry Sauce
I have always liked the canned cranberry sauce but I have seen the light! I made this recipe last year and it was a huge hit and I will be making it again on Thursday. It is perfect as-is. If you want it a little less chunky, I'd recommend squeezing the berries against the edge of the pan with your spoon/spatula/whatever to smush them. I probably cooked it for longer than 10 minutes doing that but it didn't suffer for it. Delicious!

1 user found this review helpful
Reviewed On: Nov. 23, 2013

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