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Member Since: Sep. 2007
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Recipe Reviews 7 reviews
Pumpkin Cheesecake II
very good, but I thought the lemon flavor was too much; I like lemon flavor a lot in most things, but here I think it distracts from the pumpkin and cream cheese flavors; if I make it again, I will either leave out lemon extract completely or add just a drop or two

0 users found this review helpful
Reviewed On: Nov. 24, 2007
Roasted Vegetables
I added other root vegetables (parsnips, carrots, celery root, beets, turnips), several whole cloves of garlic, and left fresh herbs on the stems and placed under vegetables while roasting. I think 475 degree oven is too high -- I reduced to 400. I made a day ahead of time and reheated because I knew I would be pressed for time and oven space on Thanksgiving day -- reheated nicely (in 350 degree oven), but if you prepare ahead of time, cut cooking time somewhat, so that when you reheat they don't get too mushy.

13 users found this review helpful
Reviewed On: Nov. 24, 2007
Creamy Succotash with Bacon, Thyme and Chives
This is fabulous. I followed recipe as is; made a day ahead, and as per recipe, did not add the cooked bacon and chives until I was reheating right before serving. Definately use frozen vegies -- better flavor and texture. I highly recommend this for Thanksgiving buffet; easy, very nice colors, and very tasty -- and I think even picky eaters would be surprised if they give it a try.

12 users found this review helpful
Reviewed On: Nov. 24, 2007

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