Pam F. Profile - (12242046)

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Pam F.

Pam F.
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Member Since: Mar. 2011
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Cranberry Sauce
I combined several of the helpful hints: 2 bags Cranberries, 2 cups OJ, 3/4 cup dark brown sugar (packed), 3/4 cup Natural Cane Sugar, 1/4 tsp Cinnamon. Heat/dissolve sugars/cinnamon in OJ, add Cranberries and cook until it starts to thicken (about 30 minutes). I made it the day before and it was GREAT! The hint of cinnamon was just enough to perk your senses but you couldn't really taste it. Cooking the cranberries should be anywhere from when they just start popping (about 10 minutes) to when they thicken depending on the desired consistency. I have never cared for whole cranberries and have always had jellied. This year no one ate the jellied cranberries! Pam F.

0 users found this review helpful
Reviewed On: Nov. 28, 2012
Wild Rice Casserole II
I did alter it and make it into a dinner. Substitute DRIED PORCHINI MUSHROOMS and simmer them in the broth (2 Cups) at the beginning while sautéing the onion. Mix all ingredients at the beginning. Bake 45 minutes. Top with BONELESS CHICKEN BREASTS. Cover and Bake 45 minutes more. Option: Sprinkle with SHREDDED PARMESAN and Brown at the end. Let stand covered 15 minutes before serving. We aren't wild rice connoisseurs but we used LUNDBERG WILD BLEND which is very rich. I think the button mushrooms would have been overwhelmed.

2 users found this review helpful
Reviewed On: Oct. 28, 2012
Roasted Beets with Feta
Addictive! I almost didn't try the recipe b/c I'm not a feta fan. I found Vigo Sheep's Milk Feta at Publix - Amazing. Speed the prep time by plunging the beets in ice water, foil and all, for about 15 minutes when they come out of the oven.

0 users found this review helpful
Reviewed On: Mar. 21, 2011

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