BETH9 Recipe Reviews (Pg. 1) - (1431329)

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Bacon Roll-Ups

Reviewed: Apr. 10, 2004
These are so FANTASTIC! I had pitas I wanted to get rid of, so I made this. I used thick-cut bacon and they were to LIVE for! Thanks so much!
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4 users found this review helpful

Cordon Bleu Rollups with Honey Mustard Wine sauce

Reviewed: Apr. 8, 2004
Yes, these amounts ARE approximate! In the marinade, the amounts of wine to oil should be equal--a quarter cup of each is fine. The oil to the acid should be equal. There shouldn't be NEAR that amount of wine for the sauce--more like a couple of tablespoons. The base of the sauce shouldn't be wine, but instead chicken broth, water, or even apple juice. The roll-ups themselves are very tasty--the brown sugar added great flavor. To continue this flavor through the meal, I made it with mashed sweet potatoes with brown sugar.
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12 users found this review helpful

Asiago Dip with Crostini

Reviewed: Nov. 22, 2003
I like to bake this in a casserole dish and then serve it in a hollowed-out round loaf of bread.
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5 users found this review helpful

Brandied Orange and Cranberry Sauce

Reviewed: Nov. 22, 2003
I found a version of this recipe in Woman's Day a few years ago, and I never fail to make it. Everyone always thinks of that "jello" sauce out of a can and cringes when I mention cranberry sauce, but they have always loved this one. In that other recipe, take oranges (in this case 4)and cut them in half in a zig-zag fashion and hollow them out, leaving only the peel, like an orange bowl. When the sauce cools, spoon it into the orange halves. Surround the sauce with sliced toasted almonds and serve.
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1 user found this review helpful

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