Nalabud Profile - (10666393)

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Member Since: Oct. 2007
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Recipe Reviews 3 reviews
Stuffed Cabbage
This recipe is very similar to the one that I make...with mine I use a dutch oven & then proceed to bake it in the oven on 350 degrees for about 1-1/4 hrs covered...remove the cover & bake for an additional hour. I also add in whole peeled tomatoes, use plain tomato sauce in place of the juice & in addition to the sugar, I sprinkle the top of the cabbage with brown sugar. Delicious. People can never get enough!

10 users found this review helpful
Reviewed On: Jan. 12, 2011
Laurie's Shepherd's Pie
My family really likes this recipe. I have been making it for years as it was made when I was growing up. There are some slight differences in how I prepare it though. First of all, I do not use a pie shell. I cook this in a 9x13 pan (which I grease first) & instead of layering the corn & hamburg mixture, I mix it all together (I also use the onion, garlic, parmasean cheese, salt/pepper, Bay's seasoning-you can really mix up your spices with this recipe to help add some "zing"). I use creamed corn AND regular whole kernel corn & I only add a touch of milk to add SOME liquid. Once this is all poured into the 9x13 pan, I then top it with the mashed potatoes & put some salt/pepper/paprika on top & bake at 350 until it starts to bubble. At the very end I will set it on broil (Low) just to help form a little top "crust" on the potatoes (watch this so it will not burn..does not take long). My family loves this. They also like to add a little ketchup to it once it is on their plates for extra flavoring.

98 users found this review helpful
Reviewed On: Jan. 10, 2008
Scallops with White Wine Sauce I
I would give 4-1/2 stars if possible. My husband & myself really enjoyed this recipe, though I did add a twist of my own by adding some Old Bay Seasoning, Nutmeg, Garlic & with about 3 minutes left to Broil, I added crumbled Ritz crackers to the top for extra flavoring. Next time I will cut back on the wine vinegar as it did cause the sauce to be just a bit to tart. Otherwise, I will definitly be making this again!

1 user found this review helpful
Reviewed On: Oct. 24, 2007

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