Vicki Modica Recipe Reviews (Pg. 1) - (19583998)

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Vicki Modica



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Homemade Crispy Seasoned French Fries

Reviewed: Feb. 27, 2014
Made these and they were delish! Had some left over so I wrapped them up in foil and a couple days later I heated them up in the oven on a cookie sheet and they were as good as the first time.
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Photo by Vicki Modica

Lentil Soup

Reviewed: Feb. 27, 2014
I made a few tweaks (red instead of white wine, added ham bone and a little bacon and used the bacon fat with a little butter and olive oil to saute the veggies in, used a little more lentils and added some thyme and fresh spinach, used 3 reg sized cans stewed tomatoes that I hand squeezed in a bowl before adding and added a tablespoon or 2 of tomato paste to the veggies after they sautéed before I added the liquids), and this was AMAZING! It smells fabulous cooking! First time I've made a soup with lentils and it was so easy and delish!
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Best Fried Green Tomatoes

Reviewed: Jan. 21, 2014
Perfectly delicious! I added a few shakes of garlic powder and paprika to the flour along with the salt and pepper. I also added parmasan cheese to my bread crumbs. Plus, I make sure to salt them a little bit right after I take them out the frying pan. These were "stupid" good!! Just as fabulous, if not even more so, then any I've had in a restaurant.
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Roasted Pork Loin

Reviewed: Sep. 30, 2013
Was really good. I used fresh Rosemary, dried thyme, garlic, and olive oil for my paste. And like others, I also used white wine and chicken broth while cooking and also more when I made the gravy. I also browned it 1st on the stove on a couple tbs of veg oil before putting in oven. It had great flavor and hubby and I decided it was great.
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Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Oct. 7, 2011
This was 4-star restaurant kinda good! I tweaked recipe like others suggested (added white wine, onion, added butter to oil when cooking onion,garlic and zucchini, used shrimp and mussels instead of scallops, and used 3 roma tomatoes-1 can italian stewed-1 can diced and added a few ladels of well salted pasta water to flavor and thin out sauce some). Used dried basil but fresh parsley and was fulla flavor (hint: when using dried herbs, crush them between your fingers, it releases the flavors). I tossed the cooked pasta pasta with 2 pats of butter, a splash of olive oil and another clove of garlic after draining. I used linguine instead of fettuccine but note, this was REALLY messy, the sauce was flying everywhere so wear a BIG BIB LOL.. my husband (the italian) raved and I mean RAVED about this dish! We can't wait to have leftovers tomorrow night as it will just get better sitting overnight.. will make this again!!
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