Glazed Pearl Onions With Raisins And Almonds Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 24, 2006
This dish made me the hit of the party!! I made it the night before, refrigerated it after cooling it to room temperature, and then reheated it over a skillet. Then I served it bruschetta style on toasted french bread and goat cheese. The combination and flavor were gourmet! The only negative would be how time consuming the process was. I won't do this anytime soon, but the next party I need to impress people ;)...I'll be making this dish!!
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Reviewed: Dec. 28, 2005
Easy to make and a smash hit to taste. This side dish was the first to go at the Christmas table.
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Reviewed: Nov. 13, 2004
I made this for Thanksgiving and enjoyed it very much. It was going to take well over 45 minutes to cook down at "very low" so turned mine up a bit and stirred a little more often.
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Reviewed: Sep. 15, 2004
This was delicious! What a surprise. I tired it as a chutney-type dish with Indian chicken, but I think it would go great with any white meat dish. REALLY tasty, and different, which is always nice for guests.
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Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada
Living In: New York, New York, USA

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Reviewed: May 29, 2002
Sooooooo tasty! Yum! For amusement I used golden raisins because they end up looking just like the onions. One of my friends ate half the meal before realizing why it was so sweet :-) But, FOR THE LOVE OF GOD, use pre-skinned onions. You do not know the meaning of tedium until you have skinned 150 miniature onions.
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Reviewed: Dec. 26, 2001
It was a wonderfull dish that i made on christmas for a large group of peaple. I ended up sending the recipie home with 3 peaple. It makes a great dish to go with ham!!!
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Displaying results 11-16 (of 16) reviews

 
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