Wine'n'Dine Girl Recipe Reviews (Pg. 1) - (12302607)

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Honey Cornbread

Reviewed: Feb. 20, 2011
I used buttermilk instead of heavy cream. YUM! I think it works well with how sweet the bread is. I also used gluten free all-purpose flour and erythritol sweetener in place of the sugar. Worked perfectly for those with allergies or special needs. I served these with the Colorado Buffalo Chili from this site. Awesome! Top a piece with some grated Cheddar cheese and pop it in the microwave for about 20 seconds. Oh man! That alone is heavenly!
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3 users found this review helpful

Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Feb. 17, 2011
I loved the lemon taste in these! In fact, when I doubled this recipe for a bigger group, there wasn't enough lemon taste. I sprinkled some extra lemon zest right onto each individual cooking pancake before flipping over. Yum. May I also recommend the accompaniment of homemade blueberry sauce? The combo of lemon and blueberry is irresistible! I had to make mine gluten-free due to my allergy so I used Bob's Red Mill GF all-purpose flour - it works fine. I also substituted a healthier sugar substitute (erythritol). My pancakes were almost more like crepes. Very VERY good like that though
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5 users found this review helpful

Honey-Orange Marinated Salmon

Reviewed: Jan. 27, 2011
I have made this 3 times in less than 2 weeks. Love it! I add a small pinch of fresh orange zest to the marinade just to taste the orange flavor a little better. The soy sauce taste is very strong so I took the advice of other reviewers and reduced it. If you want a salmon that is truly tasty from the top of the fillet down to the bottom, this is the one! And I agree with the others, save the sauce, simmer it, and pour it over your rice and veggies or whatever you serve with it! Amazing!
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3 users found this review helpful

Dijon Garlic Salmon

Reviewed: Jan. 27, 2011
That mustard and tarragon combo is heavenly! Definitely the right spice for this! I added 1 Tbsp of honey to the Dijon to provide more balance to the harshness of this kind of mustard. Delicious! Not too sweet. I chopped my garlic and placed it on top of the fish like a crust. Worked out great. My onions turned out perfect. I think the key is slicing them paper thin. I also sprinkled the whole thing with olive oil before popping it in the oven. I think that helped cook the onions better. Thanks for the awesome recipe!
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1 user found this review helpful

Holiday Leg of Lamb

Reviewed: Jan. 12, 2011
very easy and tasty lamb to make! I didn't have seasoned salt but it still turned out to have a very flavorful taste. I added dried thyme to the spice rub on top and stuff the lamb with fresh thyme sprigs. I love cardamom and wished I had tasted that more so next time I make this I will take the advice of a fellow reviewer and stuff the slits with whole cardamom seed. I also didn't taste much of the orange flavor surprisingly unless I was biting into an actual orange peel so I will also top the lamb with some orange juice like the reviewer did. I also agree with another reviewer - it is definitely done at about 140 degrees. 175 would have been way too overcooked. Once the lamb is removed from the heat, keep in mind the temperature still rises a bit. To give it a little extra crispy crust (because I love crispy outside and tender inside), I broiled the lamb on high for no more than a minute. Hmmm! Perfect finish
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13 users found this review helpful

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