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Italian Spaghetti Sauce with Meatballs

Reviewed: Feb. 20, 2012
The meatballs I modified too much to review honestly. The sauce though is superb. Great foundation sauce recipe. My canned tomatoes already had salt so I wound up putting less salt in. Also put in just slightly less sugar to get the salt and sour and sweet to all balance well. The result is a sauce that is the best I've made. Just ate it cold for breakfast. So good.
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Chili con Carne III

Reviewed: Oct. 21, 2011
Very mild foundation chili with the right flavor. Ready for whatever hot spices people would like to add. I didn't have tomato paste. Still tasted fine. For me the salt and pepper wound up being: salt (1.25 tsp salt minimum) ground black pepper (1.75 tsp black ppr) Notes: Be careful at the beginning not to burn the garlic and onions. I also found it a little too easy to cook off too much liquid, but you can always add a little water back in.
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Easy and Fun Peanut Butter Balls

Reviewed: Sep. 1, 2010
Excellent. Went right down into my belly and stayed there for several weeks. The same fine dining experience I remember from childhood. Did recipe as shown, and with 1/2 cup of graham cracker crumbs. Both are excellent, but I think it's even better with the graham crackers mixed in.
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Clams Italiano

Reviewed: Aug. 3, 2010
Just tried this today. Used fewer clams because they were really large. RESULTS: PRO: Tastes good enough to serve in a restaurant. Broth really smells and tastes delicious. Easy to save all that broth to put on pasta later. CON: clams a bit tough even though I removed them right when they popped open. I thought the oregano flavor was just a bit too strong. I probably shouldn't have used oregano. I thought it was perfect with just garlic and parsley. Also I simmered too long and broth got just a bit too salty. 4 stars because the flavor was very good but not mind blowing. Next time: Less or no oregano. Unsalted butter Figure out how to get more tender clams.
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