JEWELJETT Profile - Allrecipes.com (1185833)

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JEWELJETT


JEWELJETT
 
Home Town: Saskatchewan, Canada
Living In:
Member Since: Aug. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Healthy, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 42 reviews
Cabbage Roll Casserole
With so many reviews I almost didn't bother with yet one more but I decided that there are a couple things really worth mentioning. The recipe as written is every good but some changes make it really outstanding. I use the same roaster I plan to bake every thing in on the stove top to cook everything... First, melt a couple tablespoons of butter in the roaster, add cabbage and saute until lightly browned. The flavor of the fried cabbage is delicious! Remove cabbage, add onion and ground beef to the roaster, add the spices you like (I use garlic powder, cayenne, worcheshire and lots of salt and pepper), and brown until cooked. Then stir the cabbage, rice and sauces through all and bake as directed. I always use three cans of tomato soup instead of the tomato sauce because everyone prefers that flavor (or its the flavor they're used to eating with real cabbage rolls) and most times I substitute the beef broth with water... So just tomato soup and water... It's delicious with just that. Sometimes I add more rice and less ground beef as some people prefer the flavor of cabbage rolls that way and it turns out very well. It's a very versatile recipe that can be adjusted easily to suit different tastes! I hope someone actually gets to read this and can make it with those suggestions! :)

1 user found this review helpful
Reviewed On: Jul. 9, 2015
Crumb-Topped Strawberry Rhubarb Pie
I made these as tarts.... The recipe worked perfectly for 24 store bought tart shells. I reduced baking time to 25 - 30 minutes and only made half the crumb topping. Perfect for gift giving... Yum!

2 users found this review helpful
Reviewed On: Jun. 22, 2015
Rhubarb Cake I
This was delicious... Both warm with ice cream and cold. I used 3 cups of rhubarb and that was perfect. Like someone else mentioned, part of my topping sunk to the bottom but it was still good. I wonder if putting the topping on half way through would prevent this from happening?

1 user found this review helpful
Reviewed On: Jun. 18, 2015
 
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