Sharon Belz Recipe Reviews (Pg. 1) - (12098135)

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Sharon Belz



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Restaurant-Style House Salad

Reviewed: Aug. 28, 2013
I have made this recipe for years. I live in St. Louis, and this was one of the first dishes I had when I moved here from Ga. Everyone makes it. Everyone likes it. The cheese makes the salad slightly salty and the pimentos and onion make a very pretty presentation. Be sure and thoroughly drain (I dry them off with a paper towel) the pimentos. I am going to use the blender for the dressing and add a large clove of garlic the next time I make this. Also, a pinch of sugar helps to alleviate too strong a vinegar taste in the dressing, although I like the recipe as it is written.
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Easy Dinner Hash

Reviewed: Jan. 17, 2013
This was really good and quick. It is hash and hash is not a saucy dish so I was a little surprised that some thought a hash would be really moist. Also, I find it shocking that someone would negatively rate the dish without even making it. That is not helpful. A cream sauce can always be put on TOP of a hash. Also, I recently had a very similar dish at a brunch and it was served with an egg on top. The mixed vegetables were omitted. I love this dish, but I really like sausage.
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Slow Cooker Green Chile Stew

Reviewed: Jan. 5, 2013
I recently made this stew. My daughter purchased a pork shoulder roast so I had to work with that cut. After a bit of trimming, I had pretty pieces of meat. I took the advice of several other reviewers and browned the meat and onions. I also added chicken broth. I added 1/2 of the yams because I was fearful that they would cook faster than the meat. They did. So I added the remaining yams after 4 hours. The meat cooked to incredible tenderness. The stew was delicious. We can't wait to make it again. This is a great recipe. Thanks Linz. Sharon
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Spaghetti Sauce

Reviewed: Jan. 21, 2011
The bones of this sauce are terrific. I didn't measure the sugar exactly so I think that I used a little more. BUT, when done, it was the consistency of salsa. Perhaps I didn't do enough chopping! I used a submersible blender to make it into a true sauce. We ate it with meatballs and it was delicious.
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