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Old 04-23-2008, 12:24 PM   #11
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Quote:
Originally Posted by *amy* View Post
The only change is substituting the broth for the dressing.
Which changes the whole dynamics of the dish i.e., Italian to Greek Nothing wrong with that. Don't take me wrong - it would be great! It's just not helping the OP with her question.
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Old 04-23-2008, 01:24 PM   #12
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They said "toss" like 500 times in the instructions. I'm no Mark Twain, but c'mon!
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Old 04-23-2008, 01:29 PM   #13
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They said "toss" like 500 times in the instructions. I'm no Mark Twain, but c'mon!
I guess they didn't want you to forget the name of the dish - "Roasted Asparagus-Pasta Toss."
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Old 04-23-2008, 01:34 PM   #14
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Makes for a long title if you say:

Roasted Asparagus-Pasta Combine Carefully With Two Wooden Spoons
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Old 04-23-2008, 02:02 PM   #15
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Originally Posted by kitchenelf View Post
Makes for a long title if you say:

Roasted Asparagus-Pasta Combine Carefully With Two Wooden Spoons
The synonyms were quite amusing.

Roasted Asparagus-Pasta Fling
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Old 04-23-2008, 03:06 PM   #16
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I didn't think we were allowed to say "toss" anymore
Or is that only when referring to English salads
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Old 04-24-2008, 11:16 PM   #17
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For a recipe like this - chicken broth is used because it is fairly "neutral" in flavor but has some "body" (mouth feel, umami, unctuousness) that vegetable broth would not normally have ... but since the broth is mixed with fat (butter), vegetable broth is your closest suitable substitution and should be fine, IMHO.
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Old 04-25-2008, 12:42 PM   #18
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Thanks for all the replies. I'm one of those people who prefer to have a recipe to go by when I cook. I usually do it 'as written' the first time, and if I like the way it came out, then I'll start tweaking to my personal preference. A chef I would never make as I can't come up with a decent recipe off the top of my head. I really like watching the Food Network and PBS when the cooking shows are on, and am picking up a few techniques in how things are done. My family usually gets together once a year, and since my parents usually takes care of the main dish, my siblings and I take care of the sides and desert. Since my sister is allergic to poultry and milk I usually get in a quandary trying to substitute one of these items when it comes to a specific recipe. This recipe looks good, and I'll try it before doing it for real down home. The suggestions are much appreciated.
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Old 04-29-2008, 05:59 AM   #19
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I usually dont mess with a recipe the first time either, but this one I did. Looked like it would be a little bland.....
I added 2 cloves minced garlic to to the asparagus 1/2 way thru cooking. I also cut up a red pepper and roasted it w/ the asparagus.
If I had some fresh basil I would've thrown some in at the end. I also sprinkled in a little parmesan at the end, added a little more on my plate. Still missing "something", maybe it was the basil, but it's worth playing with again!
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