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Manicotti Alla Romana

Reviewed: Mar. 18, 2002
I made this for a casual dinner party and served it with herbed foccacia and a green salad. I received many compliments on the entire meal. I also filled the shells the day before and made the white sauce on the morning of the party. The best part of all--no pots to clean up while guests were here! Thanks for a wonderful recipe. Nancy in Pickering, Ontario
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Barbecue Ribs

Reviewed: Sep. 6, 2002
FANTASTIC RIBS!!! I have made this recipe several times over the summer. Like others, I also use the dry rub before I bake them. After baking I place them in a large pot or ZIPLOCS with the marinade and leave them in the refrigerator for 1 -2 days. What a time saver. The only thing I reduce is the amount of brown sugar and they are still great. The best part IS being able to make them in advance and then just pop them on the grill to serve.
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4 users found this review helpful

Chili Cheese Dip III

Reviewed: Sep. 6, 2002
Great to serve at a BBQ. Like other reviewers I used Chili with beans---I just mashed it with a potato masher before adding. Adding the diced green onions also adds a nice flavour. I have no idea what FRITO SCOOPS are, so I served it with TOSTITO corn chips. Yummy!
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Slow Cooker Stuffing

Reviewed: Nov. 11, 2002
I have made this several times and I LOVE it. You MUST reduce the chicken broth to 2 1/2 cups or until just moistened.
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10 users found this review helpful

 
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