Rebecca V Recipe Reviews (Pg. 1) - (10673346)

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Rebecca V




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Swordfish a la Siciliana

Reviewed: Oct. 6, 2008
Great recipe overall. I made extra topping and was glad I did. The only tweaks I made was extra garlic (personal preference), and, like some other reviewers, a healthy dose of balsamic vinegar, which put the flavor over the top! I confess I didn't have olives or capers on hand, but I did have prepared olive tapenade which seemed to be a fair substitute. I'm not a big olive fan in general, but the combination of flavors worked for me and the olive was not too overpowering. This one's a keeper!
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Terrific Turkey Chili

Reviewed: Jun. 11, 2008
Excellent recipe - lots of flavor. Like others, I added two cans of drained beans, some frozen corn, and a bit of brown sugar. It was actually a lot of fun to make because my husband doesn't like things spicy, so we each made 1/2 the recipe in our own pot and he could decide what he wanted to add or not! We each liked our version the best (mine was truer to the recipe) and he learned to appreciate the chili more having "created" it.
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Gourmet Mushroom Risotto

Reviewed: Oct. 14, 2007
I takes some time standing over the stove, but the flavor was well worth it.
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Chicken Cordon Bleu II

Reviewed: Oct. 14, 2007
Delicious! Very easy to make. I prepped the meat earlier in the day and just before we sat for the first course I dredged it in egg, then the flour, browned it in butter and added the liquid. It was perfectly cooked by the time we got to the main course. I made the sauce separately and served with asparagus (both of which I prepared in less than 3 mintues in-between courses). It got rave reviews and I will definitely make again!
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Spiced Butternut Squash Soup

Reviewed: Sep. 23, 2007
Excellent flavor and texture! I halved the recipe and it worked just fine, although I'm not a stickler for measuring. Because my squash was large, I cooked it longer than recommended so it would be really soft. The blender puree is a necessary step - don't just mash it you'll miss out on the smooth texture of the soup. Also, the sherry and cream really add a depth of flavor. For seasonings, I skipped the cayenne pepper and added a bit of cinnamon instead. Also, I used course ground black pepper, but found it distracting with the pure texture/color of the soup. Next time I'll use fine white pepper instead.
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