RowanGolightly Recipe Reviews (Pg. 1) - Allrecipes.com (11883459)

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Spinach Casserole

Reviewed: Apr. 4, 2015
Really good! I was looking for an easier spinach souffle recipe to take to a pot luck than the one I often make because I didn't want a souffle to fall, and it had to sit in my car during church! This was the one I selected and it was a huge hit! I did season it a bit more, ;using Penzey's Greek Seasoning, their Toasted Onion and some Nutmeg.
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Roasted Pumpkin Seeds

Reviewed: Dec. 23, 2011
I did this in my toaster oven so having them all spread out in one layer isn't possible. I reached in with a fork and stirred them every once in a while. One change, I didn't use butter but sprayed the seeds with Pam and then sprinkled with sea salt for one variety and cinnamon/sugar for the other. 200 degrees for about 25 minutes made them perfect. Simple and wonderful.
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5 users found this review helpful

Turkey in a Smoker

Reviewed: Nov. 11, 2011
This is very close to the recipe I use except I don't use cola and I DO use Penzey's spices (Bicentennial rub, toasted onion powder and Pork chop seasoning.) I do put cut up apples, onions and lots of garlic in the cavity. I've smoked turkeys every year for the holidays and always get nice juicy birds and rave reviews. I do not baste it as opening the door lets all the heat out. Several hours into it, I put a ham on the rack above so the ham juices drip down over the turkey; really good! Just make sure the water pan does not run out; that will dry out the turkey. When it's done, I take the pan drippings and reduce them, add that to my gravy stock and then a roux and get a nice smoky gravy. I'm drooling just thinking of it. And the clean-up is SO nice and easy.
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7 users found this review helpful

Flavorful Beef Stir-Fry

Reviewed: Aug. 2, 2011
Very much like I make it but where's the seasoning? Since I discovered Penzey's '5 Chinese Spice' my stir-fry has been out of this world. I usually make stir fry out of left over steak; that way I get two meals out of one steak! And Basmati rice is so much better than plain white rice; more protein and so much more flavorful.
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27 users found this review helpful

Broccoli Chicken Roli

Reviewed: Nov. 9, 2010
This is practically identical to one that was featured on a Pampered Chef catalog about 4 years ago. It can be made with either chicken or ham and without any canned soup, as this recipe is. It's not necessary to use a glass, but I'll grant that making a wreath out of crescent roll dough is not easy to explain. You simply lay out the individual triangles in a large circle, overlapping them slightly. Then place the mixture along the center of the triangles, again in a circular pattern. Then overlap both ends of all the dough triangles over the mixture and bake. This is delicious and gorgeous to serve at a party.
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8 users found this review helpful

Quick Yeast Rolls

Reviewed: Nov. 4, 2010
This is exactly the recipe I've been using for rolls for many, many years. Easy and fabulous! I usually form them into little balls & put three in each muffin cup (I'm sure there's a name for this that I can't think of right now!) The trick is to keep your hands floured so that the dough does not stick to your fingers as you form it.
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5 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Oct. 1, 2010
This is virtually indistinguishable from the ones I've been making for years. I just chop the onions up, add garlic and saute them before adding the flour to make a white roux before adding the milk. A real crowdpleaser!
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2 users found this review helpful

 
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