Susan Recipe Reviews (Pg. 1) - (10597204)

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Shepherd's Pie VI

Reviewed: Dec. 3, 2011
I made this recipe to use up my Thanksgiving leftover mashed potatoes. I did not mash the carrots. I added frozen peas and carrots, chopped celery, and garlic when cooking the ground beef. I also added a tablespoon of Worcester to the broth. I will surely make this again. It was so easy to make and an excellent comfort food.
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Bubba's Jambalaya

Reviewed: Nov. 20, 2011
I love this recipe. I make it all the time. I use one pound of smoked sausage and leave out the ham because it's just easier. I add a jalapeno or two and more spices. Sometimes I use only one type of broth depending on what I have available in my pantry. I cook the rice separately but I don't adjust the liquids in the soup/stew and it's perfect. For some reason, my rice always get sticky and soft in the leftovers and I don't care for that.
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Aloo Phujia

Reviewed: Jul. 10, 2011
I was making the Cumin and Coriander Rubbed Pork Chops also found on this site and several users recommended this recipe to accompany it. The flavors of both recipes are very strong but do not compete with one another. They really complement each other perfectly. I definitely will make this again (and again). I used garden fresh beefsteak tomatoes and tiny gold potatoes. They have very thin skins (plus I hate to peel!) so didn't peel them. I used my dicer for the vegetables to speed up the cooking time. It was spicy but I wouldn't change a thing.
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Restaurant-Style Prime Rib Roast

Reviewed: Dec. 25, 2009
The meat was juicy and delicious. The instructions worked perfectly. Next time I will take it out at 115 degrees as I like my meat rare. I took it out at 120 and it was perfect medium rare after resting. My roast was 9 lbs. I cooked it for 2.5 hours. Everyone loved it.
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