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Joined Date: Aug 30, 2008
"My husband liked this, but I didn't. I used boneless skinless chicken breast and it was still too rich for my taste. I used Almond butter, which I ground at the grocery store, instead of making the almond paste, and maybe this contributed to the weird flavor. Mushrooms, pancetta and almonds just didn't do it for me. I typically love Anne's reci""
"I thought this was fine, but nothing memorable. I made the dressing exactly how the recipe states, except I added fennel fronds. However, because orange goes so well with fennel, I made it with romaine and fennel and topped it with seared scallops. I will make this again, but I'll add fresh orange zest to give it some brightness and flavor."
"This recipe is light and tasty. I used frozen Japanese scallops from Trader Joe's, but next time I will splurge on fresh sea scallops. I also pan seared the scallops and put them on top of an arugala, fennel and baby green salad. I used the lemon fennel dressing on the salad.