OSKRWILDE1 Profile - Allrecipes.com (1006587)

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Recipe Reviews 9 reviews
Cranberry Chicken I
I thought: Oh, goodie! This looks like a simple recipe for my thawing chicken breasts. I got everything ready and discovered I had no French dressing! So, inspired by my fridge's contents, I used Blue Cheese instead. It was delicious, and the tartness of the cheese went well with the sweetness of the cranberry sause. I used a crock pot and added some fresh cut parsley, which gave it a rather festive appearance. You'll like this one, and it is low fat...sort of!

3 users found this review helpful
Reviewed On: Aug. 6, 2002
Actually Delicious Turkey Burgers
I am on a low cholesterol diet. I am also a carnivore. I love meat, but have been trying to cut down on fats & load up on fruit, veggies and the occasional red meat. I found this recipe to be really good with the following additions: 1) added a few drops of hickory seasoning liquid smoke 2) add a few drops of Worcestershire sauce, 3) add a small, plastic package of soy sauce, leftover from a Chinese restaurant. This will guarantee that these babies will taste like beef. I tried this on my equally carnivorous roomie, who proclaimed that due to my dilgent efforts, some can be fooled into thinking they're eating a Quarter Pounder, no cheese, extra onion. Speaking of onion, shred fine with a shredder. I used parsley from my garden. Good going, Trudi!

970 users found this review helpful
Reviewed On: Jul. 10, 2002
Roast Leg of Lamb with Rosemary
As usual, I did my own thing with the basics of this recipe. I added all the ingredients, (a little bit more, plus olive oil) to a blender. Added more fresh rosemary leaves from the stalk, which is difficult to cut...better to smush! Anyway, after the entire sludge of all the ingredients was mixed, I marinated the meat,put it in the oven on low, then placed the extra marindade on the roast while it was in the oven baking. Eat it rare...delicious! The combo or the lemon (tart), honey (sweet) and mustard (tangy) was a great combo marinade. The garlic, if you choose to include it in the folds of the meat, doesn't really get soft because it's not in the oven that long. Better to grind it up with the marinade potion.

6 users found this review helpful
Reviewed On: May 16, 2002

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