Simmering Marinara with Brie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 7, 2009
Wow! I just loved this dish. I didn't have fresh basil, so I added dried basil and fresh parsley. I also sauteed cubed chicken in olive oil, garlic and italian herbs on the side and added at the end. One note - you have to remove ALL of the brie rind, otherwise it won't melt and will leave floating bits of rind in your sauce.
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Reviewed: Oct. 21, 2008
Easy and tasty... I'll be making it again.
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Reviewed: Sep. 16, 2008
That's pretty good :) Thanks. I will make again. I love a cheesy sauce. However, I don't love saucy cheese. To the review that reported there were cheese lumps in her sauce... cheese melts, duh!
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Photo by rachel

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008
I had this same recipe last night at a friend's home. However, it was served at room temperature (do not simmer to melt cheese!) Served as a topping for sliced crusty bread. A bruchetta of sorts. Cube the brie, seed the tomatoes & dice, mince the garlic, drizzle with olive oil, add fresh chpd basil, salt & pepper. Set at room temperature for 2 hours before serving in an open dish with sliced, small ovals/rounds of bread. Delicious!
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Photo by BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA
Living In: Perrysburg, Ohio, USA
Reviewed: Jan. 4, 2006
I'm sorry, but the small pieces of semi-melted brie floating in my sauce did nothing to enhance the flavor or make it special.
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Photo by LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA
Reviewed: Oct. 25, 2004
Food fit for a king! Delicious! Cheese-lovers' delight!
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Photo by CHESSEATER

Cooking Level: Expert

Home Town: Baldwinsville, New York, USA
Living In: Gaithersburg, Maryland, USA

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