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"Very tasty! I used bucatini pasta which is like a cross between spaghetti and macaroni. I did NOT add the olive oil as the fat from my bacon took care of the mushrooms. I also drained off all the excess bacon drippings before adding the cream. I used half and half to lighten it further and did NOT cook it 15 minutes, but added the cream and onions..."
"Very light but still very refreshing with the superior flavor of fresh mint, which doesn't compare to mint flavored teas.I used an infuser pot as you can see in my photo. Thanks for sharing! Made for the FYC tag game."
"As salads with vinaigrette, fruit and nuts go, this is quite good. Nice balance of flavors in the vinaigrette. Reviewed for "For your consideration tag.""
"This is excellent! It reminds me of the toppings for all the usual restaurant fare salads that use blue cheese and some sort of fruit, along with nuts. A person might think that wine is not an appropriate dressing, but there it does depend on the type of wine used. I used a Moscato wine (any sweet white wine would work well) and it blends right in..."
"These are very tasty and simple to make. Perfect for weekday grilling since they grill up quickly. I think if I were entertaining and served these, something like a yogurt chipotle dip would be very nice and set them over the top. Reviewed for the "For your consideration" tag game."
"This is very good! We like that the basil gave a peppery mint-like character to the strawberries which wasn't quite the same as just using mint. Refreshing!"
"This is really quite good! I like the little bit of bite from the basil. Balance of flavors was perfect. Posted for Food Friends & Fun "For Your Consideration" tag."
"I used butter instead of margarine of course. I also did not split these but left them as is, brushed with butter and sprinkled with herb and baked an extra 2 minutes since mine were thicker."
"Even with a long rising time, the dough was quite shallow, I suspect because there was no sugar for the yeast to feed on. That being said, I shaped these into baguette shapes before the final rise and did end up with two crusty breadsticks, which were fine in themselves, albeit a bit flat."