rita Profile - Allrecipes.com (12093166)

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Member Since: Jan. 2011
Cooking Level: Not Rated
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  • Cioppino
  • Cioppino  
    By: Star Pooley
  • Kitchen Approved
  • Brioche
  • Brioche  
    By: Michelle Chen
  • Kitchen Approved
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Recipe Reviews 6 reviews
French Canadian Tourtiere
Yummy, tyvm for sharing! This is my third time making the recipe and this time I used an extra 1/2 lb of pork because we like deep dish style pies so just upped all the ingredients about 25%. I (reluctantly) added about 3/4 tsp of cinnamon as some reviewers suggested and have to admit, it added to the already abundant flavor of the filling. My only suggestion would be to add a tbsp or two (as needed) of unseasoned breadcrumbs for binding but don't add too much - the last time I overdid it and the filling came out a tad dry but still tasted great! Personally, I like a filling that holds together. I made the crust using butter flavor Crisco - perfect every time.

2 users found this review helpful
Reviewed On: Apr. 14, 2014
Roasted Brussels Sprouts
My husband has always hated brussel sprouts and I'm desperate to get him to eat more veggies other than potatoes, mushrooms and corn. This recipe did the trick, thank you! Made and baked as directed but added some minced garlic and cut the sprouts in half. In an attempt to make them more appetizing for hubby, I threw breadcrumbs over the sprouts about 10 mins before they were done and though it's not necessary, the crumbs added another texture to the already delish sprouts.

0 users found this review helpful
Reviewed On: Sep. 19, 2013
Aw-some Coleslaw
Yummy and easy dressing - thanks! Used for broccoli slaw. I don't like too much sweetness but made the recipe as is and it created a perfect balance for the slaw. Also added dried cranberries and walnuts - delish!

0 users found this review helpful
Reviewed On: Aug. 16, 2013

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