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Suki's Spinach and Feta Pasta

Reviewed: Jun. 18, 2004
I admit that I make changes to suit what I have on hand but this is a great base. I usually double the spinach and add whatever veggies I have - red, yellow, orange peppers. Grape tomates are perfect for this, use at least 1 pint. Kids are not mushroom fans so usually leave those out. Just stirfy the veggies, shred the spinach and toss with the pasta. I have used different pastas, but our favorite is using orzo, a pound of anything works well. The warm feta is the best part - have used sheep, goat and cow. The kids love it when I add leftover bruchetta in addition to the tomates. Great as a cold lunch as well. Thanks Suki.
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Dad's New Zealand Mince Stew

Reviewed: Jun. 18, 2004
Thank you for such an awesome recipe. When I make it I double it and freeze half. Had no teriyaki sauce so put in Worchestire (sp?) instead. Followed the comments from others and used it for sheperd's pie, added some veggies and had it on pasta, just plain on toasted garlic bread. I freeze it in large ziplock bags and throw it in the cooler for camping. Very adaptable!
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12 users found this review helpful

Pistachio Cake III

Reviewed: May 17, 2004
Very fast and easy to make! I was looking for a last minute dessert. This was the first to go at the church supper. I did not have almond extract or green food coloring. For a glaze I heated 1/2 container chocolate frosting in the microwave for 20 seconds and drizzled on top. The kids want to make it again. Thanks Marcia!
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Stephan's Broiled Salmon Pesto

Reviewed: Apr. 15, 2004
Fast, easy, and 3 ingrediants (I didn't have the white wine). I really cannot imagine using so much pesto-- I like pesto, but not that much. I spread a good tablespoon on each filet which made a good coating. My filets were still a bit frozen, so I started at 375 for about 10 minutes and then finished it off under the broiler. The kids want their fish this way from now on. It will become a staple that even the teenagers can make. Thanks!
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O'Brian's Potato Casserole

Reviewed: Apr. 13, 2004
There are several recipes posted that are very close to this one and I used this one as the "base" for my version based on the ingredients I had on hand. Reviewers comments were that there was a lot of butter, so I made a lower fat version. I used about 1/4 cup of butter to saute the onions and used healthy request mushroom soup and low fat sour cream and low fat cheddar cheese. I also added about 2 cups of chopped leftover Easter ham. I just sprinkled a bit of cheese on the top, as I didn't have any cornflakes. I was hoping for leftovers, but the kids just loved it. They even ate all of their steamed califlower so they could heve seconds. The beauty of this recipe is that it is very flexible so you can vary the taste with what you have on hand. Next time I'll put in some chopped peppers and try the topping. Thanks Suzanne.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 7, 2004
Thanks Sue for sharing the secret! I cooked 2 chickens as per the recipe and they were great. Leftovers were awesome and not dry at all.. great in sandwiches. The seasoning was just a little to spicy for one kid, but thumbs up from the rest of the family. Great to make on the weekend. Next time I'll do 4 chickens and have a few days of leftovers.
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Brown Sugar Meatloaf

Reviewed: Apr. 7, 2004
In order to honestly rate a recipe I make it as written, and sorry, but this was really a disappointment. The sauce was very sweet, but the loaf itself lacked flavor, and was very bland. I found the texture of the loaf very nice and may incorporte the saltine/milk combo again but will have to really work on the seasoning. The family prefers the onion soup box recipe.
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Quick and Easy Alfredo Sauce

Reviewed: Feb. 12, 2004
Very easy and quick to make. I used 4 cloves of minced garlic,rather than the garlic powder, and sauted in the butter for a few minutes. Also cranked in more fresh ground pepper before serving. I would suggest that it makes at least 6 to 8 servings of sauce.
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Apple Enchilada Dessert

Reviewed: Feb. 10, 2004
I am always looking for recipes that my teenagers can make. This was a super dessert for budding cooks, and although the tortilla wrapping was a bit unever they taseted great. We basted with the sauce once while cooking and served with maple walnut ice cream. Will definetly become a company dessert.
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Burrito Pie

Reviewed: Feb. 9, 2004
A really good casserole, that is pretty easy to make, but does take a bit of time to get ready. Next time I plan on making double the meat mixture and freezing some so that it can be put together quickly for dinner. I made some changes, used enchilada sauce instead of taco sauce and added an extra cup of salsa to the meat mixture to make it a bit "runnier". Used one pound of low fat cheddar cheese, and low fat refried beans. I have a really large casserole so I was able to make 2 "pies" or stacks of the tortillas which was then cut into 6ths. I made one stack hotter by adding jalapenos for the more fiery people. It made 12 good sized meal portions, 16 portions would be kind of small. Served with lettuce and low fat sour cream. Will make it again. Thanks Kathi.
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Beef Tips and Noodles

Reviewed: Feb. 4, 2004
This was hard to rate as the kids liked it, but the adults found it rather salty. I used 2 cans of soup and 1 package of dry soup mix, and 1 cup water. I sauteed 1 pound sliced mushrooms and 2 thinly sliced onions. Served it with boiled potatoes. I will make it again as it was very quick to make, but will only use 1/2 package of dry soup. Thanks Julie!
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 29, 2004
Out of the family I was the only one who thought this was missing something. I used 1 pound pasta, 28 oz can chopped plum tomatos and 2 cups of cream. I also steamed then sliced the sausage before beowning it. I added fresh ground black pepper and some finely chopped fresh basil, to give it a bit more flavor.
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Prize Winning Baby Back Ribs

Reviewed: Jan. 28, 2004
Awesome! Thank you Bonnie. I have always been daunted by making ribs as they have usually burned. Rub was great, and thanks for the tip on removing the membrane. It was way too cold to use the barbecue (-42)so used the oven. I lined a baking sheet with foil and placed racks on it. Lined up 6 slabs of ribs and cooked at 325F for about 2 and half hours. Every half hour I drained the fat from the pan and turned the ribs. Used a Canadian Club whisky barbq sauce and basted it twice in the last half hour of cooking. Baked potatoes as well and all the gang could say was "ooh baby, the best ribs ever! Better than Tony Roma's" We will never head out to buy ribs again! The 3 teenagers and a husband were still raving the next day! I will make them for our Superbowl party, but will have to use 2 pans to feed 10 people. So I plan on cooking at 300F for 3 hours and switch racks. The ribs are cooked when they shrink from the bone and you can wiggle the bones.
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Cabbage Roll Casserole

Reviewed: Jan. 16, 2004
Makes a lot! I used an 11x15 pan and barely fit, so had LOTS of leftovers. Next time I'll use 2 11X13 pans. Only change I made was to add a good teaspoon of black pepper. Reminds me of my mother's "Shipwreck" recipe, but she added sliced potatoes and carrots as well. I'll try that next time.
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Baked Ziti IV

Reviewed: Jan. 15, 2004
Great recipe and hubby asked for it to become a regular, and a lot easier than lasagna. Made enough for dinner for 5 (and three very hungry teenagers) with leftovers. I used 1.5 pounds of hot italian sausage (steamed then fried, cooled and sliced very thin) rather than the ground beef. Did not have cottage cheese, so mixed mozza with the sour cream, and put more mozza on top.
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Broccoli Cheese Soup

Reviewed: Nov. 28, 2001
Super recipe! My 9 year old gives it a 10 and my veggie hating 11 year old ate 2 bowls. I used fresh garlic (sauteed with onion). In order to keep fat down, I also reduced both the butter and the cheese by one half, and used no-fat (skim) milk. It was still VERY rich. I also simmered for 5 minutes to keep the broccoli a little 'crisper'.
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