Josara Recipe Reviews (Pg. 1) - (11241317)

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Delicious Ham Omelette

Reviewed: Aug. 20, 2013
As written, I think it calls for too much oil. Starting with as little oil as possible (in a non-stick pan), cook the potatoes, onions, green onions and garlic until the potatoes are almost tender. Add the ham and saute until it's heated through and the potatoes are done. Continue with the recipe and when adding the vegetables to the eggs, sprinkle the tomatoes along with the cheddar cheese and complete as written. This should cut the fat and calories considerably while keeping the tomatoes intact.
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Slow Cooker Salisbury Steak

Reviewed: May 20, 2013
I've made this recipe only 3 times in the past year . . . because if I made it more often, I'd be the size of a small whale! Followed the recipe as written, no subs, and it is excellent. I could eat half of it myself. Just call me Salisbury Chubby! Thank you, Tesslynn.
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Beef Enchiladas II

Reviewed: May 3, 2013
A very easy way to liven up the menu lineup. We all know by now that genuine enchiladas are made with corn tortillas; not everyone likes corn tortillas. That doesn't sound the death knell for this recipe. I found this to be a refreshing change of pace without being overly time consuming, expensive or stunningly spicey. Good stuff!
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Apr. 20, 2013
Wonderful sandwiches! I used chiabatta bread rolls and thought I had died and gone to Heaven. I don't understand what's not to like. Oh well, to each their own. Great stuff.
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Reviewed: Oct. 3, 2012
This recipe is under-flavored, even by my tastes (not a fan of spicy food), but a good recipe to experiment on.
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Homestyle Turkey, the Michigander Way

Reviewed: May 3, 2012
I've always added liquid to the pan when roasting a turkey along with bouillon cubes and butter. Never understood why so many professionals tell you not to add any liquid. Rated four stars because there's no mention of this: For juiciness and tenderness, I've learned to always brine that bird first. And you don't need to get all fancy with the brine recipe to get a tender and juicy result, just flip it over halfway through the brining process. To roast, thoroughly rinse the turkey inside and out; pat it dry. Stuff the turkey if desired. Place it in the pan and rub it down with olive oil. Sprinkle with your herb(s) of choice. Add water or chicken broth/stock to about 1/4", 2-3 chicken bouillon cubes, several small blobs of butter, and about 1/2 cup of chopped celery. Tent the breast and drumsticks with aluminum foil and pop it into the oven. After about 1-1/2 hours, start basting periodically; add a little water to the pan as needed. When you come down to the final 30-45 minutes, remove the tent to allow the breast and legs to brown. I'm looking (fondly) at a big ol' tom turkey in the field behind my house right now . . . LOL!
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Roasted Easter Ham

Reviewed: Apr. 24, 2011
Mix dark brown sugar and common yellow mustard into a thick paste. Spread over the ham, insert cloves and bake uncovered until done. mamascooking
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Harvey Ham Sandwiches

Reviewed: Apr. 23, 2011
***** I grew up with a variation of this recipe. A smoked ham was scored, covered with a mixture of yellow mustard and dark brown sugar, and cloved. The ham was then backed until done. It's the only way I make ham, and family and guests always ask for it on the holidays. Cookin in Kalamazoo
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