SNOSHARK Recipe Reviews (Pg. 1) - (18096359)

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THE Pasta Salad

Reviewed: Jun. 2, 2013
Meh- would not rate this as THE pasta salad, more like a pasta salad. Will go back to my fave Cooking Light pasta salad recipe I've made for 25+ years. I still have people asking for the recipe.
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Thumbprint Shortbread Cookies

Reviewed: Dec. 15, 2010
Nice recipe, and I swapped out the frosting and used Nutella instead, also used hazelnuts in lieu of pecans.Very tasty, would make again.
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Spinach and Cheese Stuffed Pasta Shells

Reviewed: Mar. 20, 2010
I scaled back this recipe to make 3 servings, and we still had a few left over. Yay! Now we have more yumminess to enjoy for another meal. I made a few minor adjustments to the recipe: added one egg, and used about ½ c. shredded mozzarella on the shells before adding the sauce on top. The shells came out looking beautiful- even the MIL complimented me on how they looked picture perfect. One suggestion- I LOVE fennel, but it made a difference ( in a good way) to make the filling before so that the fennel has a chance to mingle and mellow with the other flavors. I think next time I make these will add about ¼ c. chopped pine nuts to the filling. This is certainly a make again recipe.
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Marinated Mushrooms II

Reviewed: Dec. 22, 2009
I decided to use this recipe since I had all the ingredients in the house, and quite a few leftover mushrooms from a previous trip to the store. I made 2 additions to the marinade: ½ tsp red pepper flakes, and ¼ tsp. dried thyme. I discovered too late in the game that my garlic clove had been used already, so I pinch hit with powdered garlic ( used a healthy ½ tsp.) The recipe is super simple, and packs a lot of flavor. Best to let them site at least overnight so your mushrooms have the chance to really mingle with all the ingredients. This would be a great side on a buffet, or to set out as an appetizer (although I am sitting here snacking on them for lunch). Bon appetite!
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Blueberry Crumb Pie

Reviewed: Jul. 5, 2009
This pie recipe is my "go-to" choice for blueberry dessert in the summer (and witner too with frozen berries). I have even prepped it ahead of time and cooked it over a campfire inside of a dutch oven and it was super. We served it with some ice cream we kept cold in the freezer with some dry ice. Although I am not one to follow recipes as written I do with this one , since it is so simple and streamlined. My family gives this recipe the golden fork award. Bravo to Miss Bethany for her submitting this delicious treat!
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