JUST-MARRIED Recipe Reviews (Pg. 3) - Allrecipes.com (1299029)

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Butternut Squash Bisque

Reviewed: Oct. 13, 2004
Served this at a dinner party as the starter. Everyone raved so much I was nervous the rest of the meal wouldn't live up to it's standard. I put a scoop of nutmeg into a tea diffuser and set this in a small bowl so people could sprinkle nutmeg over their bowl. That went well.
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1 user found this review helpful

Caramelized Red Bell Peppers and Onions

Reviewed: Oct. 13, 2004
This was surprisingly delicious. I was nervous about the raisins, but they absolutely made this dish - took it from ordinary to WOW. Will definitely make again.
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2 users found this review helpful

Really Easy Bread Stuffing

Reviewed: Oct. 13, 2004
This was good, but a bit dry. I cooked at 350 in a casserole dish, covered for an hour. I followed the suggestion to add sauted onions and celery and use the butter for moisture. Next time I will add 1/3 c water as well.
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9 users found this review helpful

Green Tea Sparkler

Reviewed: Oct. 13, 2004
This was terrific. I mixed the tea, water, and honey ahead of time, so all I had to do was add ginger-ale and serve. Everyone wanted to know how I made it, and I was a bit embarrased to say it was from a concentrate. I'm going to try it with normally made greentea and see what I think.
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1 user found this review helpful

Yellow Squash Casserole

Reviewed: Apr. 27, 2004
Easy to throw together; all ingredients were on hand. I used red onion because it's all I had, and it added a nice flavor. Hubby loved this, which was great because he groaned earlier in the day when I mentioned we'd be having squash for dinner. We've been having grilled squash a lot this season, and I guess he was tired of it. Anyway, he loved this!
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2 users found this review helpful

Slow Cooker Pork Chops

Reviewed: Apr. 27, 2004
Really, for the ease involved in making this, and the sensational taste, this meal has earned all five stars. I cooked on high for 4 hours; this was a bit too long, and although the flavor was great, the texture was a bit too "canned meat". I will make again and either cook on low for 4 hours or on high for only 2.5 - 3 hours.
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2 users found this review helpful

Easy Cheesy Chicken I

Reviewed: Apr. 8, 2004
Very easy. I used frozen chicken breasts, and didn't even bother to defrost them first. Cooked on high for 6 hours; meat was very tender but a bit waterlogged - next time I will cook on high for 4 hours. I added 1TBSP of thyme, some crushed red pepper, and no salt (was just right without). In the last hour I added sliced mushrooms. I might try adding a few slices of raw lemon next time. This is a good base recipe, and I'll definitely use it again with further variations.
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Savory Onion Bread

Reviewed: Jan. 23, 2003
Delicious. The texture was a bit different from other breads - almost cakelike (probably due to the egg). It was quite moist. Followed directions, except that I topped with mozzarella instead of cheddar because I only had one bag of cheddar defrosted. I also used 1/4c yellow onion and 1/4c red. Would definitely make again.
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15 users found this review helpful

Gary's Stuffed Mushrooms

Reviewed: Aug. 11, 2002
I just love recipes that I can throw together using ingredients I already have available; that much better when the food tastes so good that everyone wants the recipe. This is one of those recipes. I eliminated the crabmeat since I had none on hand and J_TATUM and LOTHRID both said this did not hamper the success of the recipe. I used one and a half sticks of butter during step five, and a half stick during the preparation of the boxed stuffing, bringing the total butter usage to 1 cup. This was in response to the postings which said too watery or too much butter. It worked fabulously. Served these at a dinner party with much success.
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115 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Aug. 11, 2002
This recipe was phenomenol. It was my first attempt with lamb, and I was nervous, but I made it for a dinner party and everyone loved it. I did take OSKRWILDE1's advice and blend all the marinade ingredients before marinating. It worked splendidly. Also, a few people said to watch the time so as not to overcook. I was unsuccessful in this endeavor since my guests arrived before dinner was to be served and I was distracted. As a result, the top of the leg of lamb was a bit charred, but this was only the fat. (This could maybe have been avoided if I'd cooked it on a lower rack. I used the middle rack setting in my oven.) I just flipped it upside down to serve. The cooking time did not result in dryness at all. I will DEFINITELY serve this again.
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5 users found this review helpful

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