Ennay Profile - Allrecipes.com (10440089)

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Recipe Reviews 4 reviews
Deviled Chicken Breasts
Love this one. Credit should be given to Cooking Light Jan/Feb 1994 as this recipe is published in that issue (except the original uses fresh savory and black pepper) I actually prefer this dish without the lemon/honeymustard sauce and my kids devoured it. I also use fresh button mushrooms instead of canned.

1 user found this review helpful
Reviewed On: Jan. 28, 2012
High Temperature Eye-of-Round Roast
I knew instantly that my oven would NOT stay warm enough to cook this through as it has a fan that kicks on as soon as you turn the oven off until the oven cools down. So after the initial high temp cooking, I reduced the setting to 220 and finished cooking until the meat thermometer read ~140-145 (I like rare). It only took about 2 hours after turning it down to complete. VERY good, I was worried that the cheap cut I bought would not tolerate it but I am looking forward to some fabulous leftover sandwiches. Only thing I would say is line the baking dish with foil, the high heat at the beginning burned the juices to the pan. (I did mine on a rack and it was nicely browned all around.

2 users found this review helpful
Reviewed On: Feb. 27, 2011
Zucchini Tomato Soup II
Did not like this soup at all. Found it tasteless and requiring very large amounts of salt to make it edible. The nutmeg was a jarring addition, not blending in to the remaining flavors of the soup.

1 user found this review helpful
Reviewed On: Aug. 28, 2009

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