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Recipe #397825
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From: rickie
On Saturday, November 07, 2009
Hi all...... well I think my question may be kinda goofy.... hope there may be some kinda answer
....
I made PESTO a few days ago... (dunno why... just thought I'd try it).... now, however ... I don't know what to use it...
By: MizzNezz
By: Chippie
By: MizzNezz
Old-fashioned Linguine with White Clam Sauce
By: Maine-iac
By: chia
Thick & Creamy New England Clam Chowder
By: teen
By: Kevin Young
Review From: Dorsey
On Nov 7, 2009
RECIPE: Crab and Zucchini Linguine
This is truly a marvelous recipe. It is one of my husband's favorites. I LOVE recipes that look and taste like you spent hours on them but can actually be achieved in 1/2 hour or less. This is truly a winner. We like our pasta a little moister...
Review From: Chef Fishy
On Nov 7, 2009
RECIPE: Mussels
I made a slight variation of this: used frozen mussels, used regular butter, used 2 tblsp of garlic from the jar and dried parsely. Also I didn't add the celery leaves. Instead of adding the sauce over the mussels at the end, I cooked the mussels...
Review From: Elkaybee
On Nov 7, 2009
RECIPE: Ketchup Prawns
Very disappointing... One star for easy preparation.2nd star because the cat ate it after I washed all the sauce off. Something I will definitely not try again
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