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Recipe Reviews 9 reviews
Minestrone Soup
Loved this! A rich & hearty soup that, as did many others, we tailored to our individual tastes and in accordance with what we had on hand. Omitted corn & cabbage; used a can black beans & a can great northern beans (drained & rinsed). Also, small shell pasta instead of the orzo. Also, a can of crushed tomatoes & a can of stewed tomatoes. The recipe does need far more broth or liquid than called for & it is more of a stew than a soup - which suited us just fine. We thought the seasoning of 2 T Italian Seasoning was perfect for our tastes. It does make a LOT ... and we are looking forward to the leftovers!

0 users found this review helpful
Reviewed On: Jan. 5, 2013
Easy Crabmeat Enchiladas
Well. I thought these were delicious. I think the first thing is to actually like crab meat. Because I was cooking for just myself, I cut the recipe down considerably. Crab meat, chopped & flaked, chopped onion to suit me, a healthy dollop of sour cream & then Pace Salsa Verde. The consistency seemed to be what I wanted & so away I went. I also gave it three shakes of ground cumin (Yum!). I didn't run the tortillas through skim milk first - didn't really see the point in that extra step. A little of the salsa verde on the bottom of the casserole dish, a little more on top of the enchiladas & then topped w/ a bit of grated Mexican cheese. I find these to be strangely addictive. The flavors blended together very nicely & have just the right amount of spice. Next time, I think I will saute the onions a bit - they are a little too crunchy for my tastes, even after microwaving.

2 users found this review helpful
Reviewed On: Mar. 7, 2012
Herb Roasted Pork Loin and Potatoes
Just wanted to add a "me too" to all the great reviews for this recipe. Couldn't be any easier; and couldn't be any better! I followed some of the other hints & suggestions and seared the roast first in hot vegetable oil. And, because my roast was a heavy 1.5 pounds, I did the 20/50 split, which worked wonderfully, except that I needed a little additional time on the back end to reach the 160 degrees internal temperature. In addition to the potatoes, I also added chunked carrot, onion & orange pepper ... all delicious! Tossed the vegetables with olive oil, fresh chives, fresh parsley, dried thyme, salt & pepper. Also added a couple of dashes of sesame seed oil for more flavor. (Note: I omitted the garlic powder from both the roast & the vegetables as a personal choice.) While the roast was resting under foil, I ran the oven up to 400 degrees and put the vegetables back in for some additional browning. (Yummy!!) Roast & vegetables were unbelievable!! Pork was cooked perfectly, very moist and had great flavor. As we were cleaning up the kitchen, we discovered that the pork is even more delicious as it cooled to room temperature! An instant favorite & an instant addition to the recipe box!

9 users found this review helpful
Reviewed On: Mar. 29, 2009

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