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Greek Pasta with Tomatoes and White Beans

Reviewed: Sep. 6, 2011
I haven't even made this dish yet and I'm eager to rate it! I can see that this is such an easy recipe to make and a fun recipe to modify in a variety of ways. I am going to make this as an entre' for dinner tonight. I'll use whole (not chopped) spinach leaves and wilt it in to the cooked pasta so it doesn't cook down too much (Florentine style), and I'll add some grilled chicken for a protein since don't have cannellini beans on hand (next time!). I'll also Greek-it-up a touch more and add some sliced Kalamata olives to the sauce. I can really see how much fun and flavor we'll enjoy with this dish!
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4 users found this review helpful

Mexican Corn

Reviewed: Jan. 18, 2010
Over the last couple of years this has become a favorite side dish and or chip dip at parties and potlucks.
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1 user found this review helpful

Beef Pot Roast

Reviewed: Jan. 18, 2010
First roast I've ever made. This is the only way I'll do it! I don't have a Dutch oven, so seared in a large skillet before moving to a roaster and putting into the oven. Problem was that the skillet is shallow and couldn't completely cover, so it does splatter some oil all over the stove top when searing. No prob. Easy enough clean-up and worth the amazing results!
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1 user found this review helpful

Tangy Pork Chops with Vegetables

Reviewed: Jan. 18, 2010
The recipe was a success. A great one-skillet meal. I also added chopped black olives. Next time I'm adding fresh chopped mushrooms, too. To ensure flavorful pork, I marinated the chops while I was prepping the veggies. I cooked it at a med-lo temp, only stirred twice, and because my boneless chops were more than 1-1/2" thick, I let 'em cook an extra 10 mins. Just in time, too, as a little fond had formed in the last few mins of cooking, which gave the veggies an extra punch of flavor and was fine with me. The chops were perfect!
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7 users found this review helpful

Sesame Shrimp

Reviewed: Oct. 14, 2009
I do much of the cooking and my wife wanted something with shrimp, so I searched for a new and simple way to prepare it and found this recipe. I already planned to add sweet peppers and green onions. I was surprised the onion wasn't an ingredient in this recipe since it is pictured with it. Not only adds to the presentation, but tastes great. Much credit to Jennifer for submitting this recipe, and credit to other reviewers whose advice I took. Such as, used fresh minced garlic instead of powder, used lite soy sauce, cooked the shrimp in all the marinade, removed and cooked broccoli florets in the marinade, then added peppers, then onion, and cooked all until tender crisp, and drizzled remaining marinade over rice. Will definitely make this again and will try with Asian noodles instead of rice for a change up.
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30 users found this review helpful

Tangy Broccoli Salad

Reviewed: Mar. 1, 2006
I'm always eager to logon here when I'm in a pinch a need a quick idea. This was it! I didn't have bacon or onion, so I substituted with a tomato and an avacado. Also, I used seasoned rice vinegar instead of white vinegar, and I used mayo (my pref) over salad dressing. These two ingredients were probably responsible for taking the "tangy" out of the recipe title (it was more on the deliciously sweet side). Probably can cut back (or cut out) the sugar if you use mayo. I'll be sure to do this again with onions (green or red). I think I'll also use extra avacado and less mayo and blend it into the dressing mixture. Also will try sunflower seeds and/or raisins, as per some of the other reviewer's suggestions. Indeed a good recipe to hang onto!
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0 users found this review helpful

Kentucky Bourbon Sweet Potatoes

Reviewed: Feb. 5, 2005
At first I didn't think there was going to be enough sauce becuase the potatoes weren't even covered. Some other folks that have rated this recipe have thought so, too. But, you don't need to make more sauce, really! If you make more of anything, then make more of everything! (You're going to need a big baking dish, and turn occassionaly to help cook evenly.) The potatoes will definitely cook down and the sauce will thicken up, and this side dish will be the first one gone at any potluck!!
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18 users found this review helpful

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