Straccetti Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Nov. 21, 2002
This was a great dish! My husband gave it rave reviews, it's a keeper.It was light, yet very tasty. I'll be making this again!
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Reviewed: Mar. 24, 2002
Simply amazing. This was much better than I envisioned .. usually pasta dishes have a creamy sauce .. this was delightful. I scaled it down to 2 .. still found I only needed 1/4 lb flank versus the 3/4 lb it scaled down to. I had no idea how many portobello mushrooms were required for 1 cup so I just used 2. I wish I had added 1 whole tomato (as instructed) instead of half - will do that next time. And there WILL BE a next time!! Yum!
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Reviewed: Dec. 30, 2001
The recipe tasted great, smelled great and me look like the chef I never tried to be, To add a personal flare and taste to the beef I tried a flavored liqour such as Barcardi O (citris rum) to give it a slight twang instead of the dry white wine.
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Reviewed: Dec. 4, 2001
this recipe was absolutely delicious! I made it for my co-workers and it was a hit!!!
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Reviewed: Nov. 11, 2001
Well, I had everything on hand, so decided to make this MOST delicious dish, let me say, it was awesome!!!! Husband is picky, and he LOVED it too! I used skirt steak, also used the marinade in the sauce, and subbed broccoli for the shrooms as my husband dosen't like shrooms! I had angel hair, x-tra cheese is a must always, but we will definetly be amking this wonderful dish again & again!!!! Thanks to whomever submitted it!!!!!!!!!!
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