LuvnSamranor Recipe Reviews (Pg. 1) - (18460957)

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Country White Bread

Reviewed: Mar. 2, 2011
I must say that this bread is exceptional! I had not one problem with it staying fresh. The first loaf didn't last 30 minutes out of the oven! The second one lasted about a week and never had a problem with it drying out. Although I bet if it did get a little dry it would be awesome! for french toast! Thank you Joanne! I am back for a second batch =)
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Chicken Scarpariello

Reviewed: Oct. 18, 2009
Absolutely amazing!!! SOOO GOOD!!!
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Basil Pan-Seared Scallops over Pasta

Reviewed: Jun. 18, 2008
Okay, I made quite a few different changes. First off I totally omitted the oil, and I only used 6 tbsp butter. I cooked the scallops in the juice of one orange and one lime (I hate the taste of fishiness). Once those had cooked about 3-5 mins I drained all but about 1 tbsp of the juices off the scallops (just eyeball it) put it back on the stove and then put your basil and I added 1 tsp of garlic powder and onion powder. Let the rest of the juice cook off and then add the butter sauce. Once that is coated I add about 2 1/2 cups of broccoli. (It is wonderful with this dish and I always use fresh ingredients where possible) but then you cover and let simmer for about 5-8 mins or until the broccoli is done but not wilted. I also prepare an alfredo sauce while this is simmering. I think it cuts down the greasiness and adds a little something extra. (you can make low fat sauce as well just use no fat milk and the healthy butter if there really is one :) ) but once it is all done I have the pasta in the same pot as the scallops/broccoli and add the sauce to the pot. It is most definitely a huge hit with my husband and he eats until he is miserable and has done that each of the four times I have made this dish. I know this is long but I hope that someone enjoys this as much as my family and I have.
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Lemon-Orange Orange Roughy

Reviewed: Jun. 18, 2008
I just got finished eating this tonight. Some how it came out a little salty. I didn't add any salt at all either. Not sure how or what caused it but I did have some help in the kitchen and that always throws me off a bit...will give an update when I try this again..but there were some parts that weren't as salty and they were magnificent.
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