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    cbandami

    Acton, MA, United States

    Chef #128885

    Acton, MA, United States

    Joined: Feb 26, 2004

    My Journal

    Reviewed Spinach and Artichoke Baked Whole Grain Pasta

    "This was really good with a couple of modifications - I used 5 oz of fresh baby spinach, torn by hand and when I was combining the pasta with the bechamel (milk & flour) sauce, gruyere, etc., I added salt and pepper, oregano (dry, about 1 tbsp), thyme (dry, about 2 teaspoons) and paprika (about 2 teaspoons). I made it with Barilla Plus penne (it h"

    Jun 23, 2011 on Cooking Channel

    About Me

    I like to try to find easy, nutritious and tasty recipes the whole family will like. I make a hot dinner every day of the week (we eat out on weekends), so I'm always on the hunt for good recipes. I'm not a fancy cook and am always looking for simple yet flavorful recipes, trying to keep them lowfat, high fiber, etc.

    Favorite Foods

    We love Japanese, Thai, Indian and Italian cuisine.

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