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Recipe Reviews 4 reviews
Mustard Wheat Rye Sandwich Bread
I made this recipe according to the instructions save I subbed one 7.5 jar of Maille Old Style Whole Grain Dijon Mustard for regular dijon. The plentiful seeds added a very nice texture. The bread is tangy and rich tasting. It did take quite a while for rising to happen, but eventually, I had a doubled loaf. I did cook on a pan in a very hot oven, reduced immediately, with water added to produce steam. Result was a chewy crust and tender middle. My approach: Heat oven to 500 (or as high as you can). 15 minutes before baking, uncover bread (mine was circular), slash with knife three parallel gashes, about 1/4 inch deep. Pour about 1 cup boiling water into a pan set in bottom of oven (I use disposable pie tins). Place bread, on baking sheet, in oven and immediately reduce heat to 425. Bake 25 minutes, turn loaf sheet (after all, who's oven cooks evenly!?) and bake for about 20 more minutes, or until dark golden brown, and has a nice holow sounding thump when you whack it with your knuckes (or, for the more precise, until it registers about 195 degrees on a thermometer. By the way - I made this bread to pair with a lovely salty country ham we received (cooked!) as an early Christmas gift. This combo is delicious - with mayo and tomatoes, out of this world!

0 users found this review helpful
Reviewed On: Dec. 2, 2014
Pasta with Gorgonzola and Sweet Onion
This was absolutely delicious. I served to my in-laws who just returned from a 5 star trip to Italy. After their 9 day trip to the land of Pasta, they loved it!! Changes? Only added Asparagus to the sauce & cooked until tender crisp. That added a nice touch of green - which otherwise is way to brown looking for the initial eye candy. Enjoy this sauce - easy, can make ahead, and tasty (one would think too tangy, but not so!)

2 users found this review helpful
Reviewed On: Jun. 23, 2011
Carrots Au Gratin
I have to say that I've never made something from this site that was rated over 4 stars and not loved it as well. This is a first. I don't know what it was about the combination, but it did not work for anyone in my 6 person family. I followed the recipe as written (unusual for me). The crackers were pasty goo on top of bland carrots without much of a cheese flavor. Sorry!

2 users found this review helpful
Reviewed On: Feb. 2, 2010

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