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Sweet Dinner Rolls

Reviewed: Nov. 20, 2011
I made these into delicious rolls in advance of a Thanksgiving dinner party for a crowd. Instead of baking through, I pulled the rolls from the oven just before they turned golden but after they were fully puffed up. I then cooled, packed them in ziplocs, and froze them. On the big day, I pulled them from the freezer to defrost in the morning and then finished baking them until they were golden on the outside just before serving the meal. Saved me loads of stress & oven time, and they still turned out delicious! Just cut back slightly on the sugar if you want more of a dinner roll. Yum!
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Slow Cooker Stuffing

Reviewed: Nov. 20, 2011
Made this for a big Thanksgiving crowd. The recipe scaled up nicely & I was able to take care of some of it in advance. I cooked up step one the day before and finished it off the morning of the big meal. I also used vegetable stock to accommodate a vegetarian friend. BEWARE, though! It definitely does NOT need as much broth as called for! I did a little less than half and it was still a bit soggy after the allotted time. Best thing we came up with was to partially uncover the cooker and turn it back up to high (stirring occasionally) until it dried out a bit. Ultimately, it turned out great, saved me some oven space, and people enjoyed it. Just beware of too much broth!
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7 users found this review helpful

Marrakesh Vegetable Curry

Reviewed: Oct. 26, 2011
This dish was lovely! A little bit of work but well worth it. I served it with rice & naan bread. A few changes I made: cut way back on the oil, using only about 1 1/2 tbsp in the spice mixture, added a bit of diced beef, and, best of all, used FRESH turmeric. If you can get your hands on fresh, do it! So much better than the dried powder. I also added a touch of fenugreek and left out the curry powder and cayenne (family members who don't or can't eat those spices). Delicious and would totally make it again!
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