PandB Recipe Reviews (Pg. 1) - (10004833)

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Real Hummus

Reviewed: Apr. 12, 2013
It was my first time making hummus. I doubled the garlic, reduced the salt, added reserved juices and lemon juice to taste, and offered extra olive oil on the side for my guests. Making more tomorrow and will try cumin instead of pepper.
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Roasted Beets with Feta

Reviewed: May 17, 2009
The beets were tender but needed a brief reheat before serving. I've tried boiling the beets, but roasting improves the flavor.
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Meatloaf Cordon Bleu

Reviewed: Sep. 6, 2008
For the past 30 years I've been cooking varieties of this meatloaf. I usually mix home ground beef and pork loin. The meat roll filling can be just about anything in your fridge. I've used many kinds of cheeses (don't like mozzarella or very soft ones because they leak)and luncheon meats, as well as sliced turkey. I've even put raisins or other dried fruit in the filling. My cooking time is usually 1 1/2 hours but a meat thermometer is a great help.
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Reviewed: Sep. 1, 2008
We like food spicy so I replaced the pepper with 1tbs of scotch bonnet pepper sauce.
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Italian Marinated Seafood Salad

Reviewed: May 20, 2007
Interesting for a small group and a different flavor. Each seafood has an ideal cooking time and should be cooked individually, cooled, mixed with other ingredients, and refrigerated at least overnight turned every six to eight hours. Lots more garlic and lemon juice!
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