RoseWren Recipe Reviews (Pg. 1) - Allrecipes.com (11017101)

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Adrienne's Cucumber Salad

Reviewed: Aug. 16, 2011
This recipe was delicious! So easy to prepare and the longer it sits, that tastier it gets! I even through it on top of some greens and used the marinade as my salad dressing. Perfect summer meal. I also used 1/2 cup of sugar because my mother lacks my sweet tooth. Really great recipe and highly recommended. Thanks Jschmand!!
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5 users found this review helpful

Braised Lemon Pheasant

Reviewed: Nov. 22, 2010
Was in a last minute search for a new pheasant recipe. I was unfamiliar as to how to cook pheasant other than in the slower cooker. I had onions and mushrooms on hand so I sauteed those first in the butter. Then I added the garlic which I minced and crushed with fresh sage and lemon zest. Only had chicken stock on hand and it worked perfectly as a replacement. This was a FANTASTIC pheasant recipe. Absolutely delicious and great Fall weather comfort food. Can't wait to make it the next time exactly as the recipe calls. Although the more lemon juice, the better if you love lemon. Thanks so much bmatheson!
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3 users found this review helpful

Whipped Cream

Reviewed: Oct. 26, 2010
Easy and delicious. Tasted perfect atop my gingerbread cake. Sprinkled on some toasted sweetened coconut too. Yum! Thanks!
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Marinated Mushrooms II

Reviewed: Oct. 26, 2010
This recipe was so easy to put together. It saved me a lot of time being able to do it the night before my party. They really do keep for a long time in the fridge and taste even better the more the mushrooms sit in the sauce. I only had balsamic vinegar on hand but I loved the subtle sweetness it gave to the mushrooms. I forgot to put the mushrooms out as apps and ended up serving them with dinner. Perfect compliment to a fall meal. Thank you for the great family recipe!!
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5 users found this review helpful

Yummy Honey Mustard Dipping Sauce

Reviewed: Oct. 26, 2010
Delicious! I used a fat free plain greek yogurt in replace of the mayonnaise and it tasted perfect. After a night of chilling in the fridge, the dip tasted delectable with pretzels and my rutabaga fries. Thanks for the recipe!
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4 users found this review helpful
Photo by RoseWren

Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 12, 2010
This recipe was delicious. The gravy sauce is what made the dish. I used what was on hand which was a pork tenderloin instead of beef. I was also craving brussels sprouts so I roasted them alongside the shallots and added them into the gravy sauce at the end as well. I did not have port in the house so I used a Malbec red wine and added 2 tablespoons of brown sugar to sweeten it up. For someone who is not comfortable with cooking meats, this is a really fantastic recipe with an end result of a fancy dish with not a lot of work. Can't wait to make this again!
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Butter Flaky Pie Crust

Reviewed: Nov. 26, 2009
This was my first pie crust I have made in a long while. I was a little nervous because after a night of chilling it, the dough looked as though I didn't mix it up well when forming it into a ball. When I rolled it out, it was breaking apart quite a bit. Once I worked it a little with my hands, it placed in the pie dish quite nicely. End result... buttery, flaky and delicious! Delicious crust with only 4 ingredients and easy to make. Highly recommend.
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1 user found this review helpful
Photo by RoseWren

Better Than Pumpkin Pie

Reviewed: Nov. 26, 2009
I was very happy with the outcome of this recipe. It definitely tasted like pumpkin pie but a little sweeter, a little creamier and much lighter. I did alter the recipe a little as suggested in other reviews (thanks katie_luvs2bake!) *2 3/4 cups peeled/cubed butternut squash, 1 1/4 cup brown sugar, 1 tbsp cornstarch, 2 eggs, 1 tbsp cinnamon, 1/4 tsp each ginger and nutmeg, 1/8 tsp each cloves and all spice* Made more filling and added more flavor and spice. I thought it was very delicious and the family agreed too! I also used the Butter Flaky Pie Crust recipe for this pie. Perfect addition! Can't wait until next Thanksgiving to make this again!
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7 users found this review helpful
Photo by RoseWren

Slow Cooker Pheasant with Mushrooms and Olives

Reviewed: Nov. 24, 2009
This recipe was absolutely delicious! Added a little smoked paprika to the flour mixture... used shiitake mushrooms instead of crimini and added a 28oz can of diced tomatoes (drained) alongside the sliced olives. Incredible flavors and a great stew-like consistency. And the pheasant was unbelievably tender. Highly recommend this recipe for cooking pheasant. Can't wait to make this again. Thank you!!!
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8 users found this review helpful

 
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