Camille Recipe Reviews (Pg. 1) - (16894278)

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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Nov. 4, 2012
I have made this no less than 15 times over the years. I use Brianna Poppyseed dressing. I do not peel the fruit and use a corer/slicer for the fruit and then just chop into chunks. I have used many types of lettuce and they all work. The has never been a party w/o it. Can't go wrong. (I liked someone's idea of using pecans in lieu of cashews.) Will try it.
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Spinach and Cheese Stuffed Pasta Shells

Reviewed: Mar. 25, 2012
For me (a seasoned gourmet cook), the filling needed more fennel and basil. I would double the basil and add another TBSP of fennel....which I ground. I released all of the water from the spinach and I believe that made the filling too dry. A little moisture in the spinach may have made it easier to mix. Bake it only 30 minutes or the shells begin to dry out. And choose a sauce your really enjoy as that can really enhance the recipe. I used vodka sauce, but think that next time I would use a sauce that is more garlicky.
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Brunch Strata

Reviewed: Dec. 27, 2010
Go no further. This is the TOP strata recipe in the world. You will have no leftovers. I used my small KitchenAid to chop the vegetables. Released the water after sauteeing by gentley squeezing vegertables through cheese cloth. Made one 11X14. Took it to a Christmas brunch. Incredible. Worth the effort.
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Roquefort Pear Salad

Reviewed: Aug. 9, 2010
Definitely a 5 star!!!!! Is Chris' review from 5/2010 a joke!!!!! How can you give a 5 star rating to an original recipe when you have changed 80 per cent of the recipe, then say your changes "it doesn't matter". How can you be so arrogant. Your recipe changes prove your level of culinary finesse is 0 (that would be zero). I would have thrown your recipe into the garbage disposal.
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