Dee R. Profile - Allrecipes.com (14323319)

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Dee R.


Dee R.
 
Home Town: Ocean County, New Jersey, USA
Living In: Ocean County, New Jersey, USA
Member Since: May 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Gourmet
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Recipe Reviews 4 reviews
Cream of Cauliflower Soup I
Just finished enjoying it! I made a few minor changes. I omitted the tarragon and cut the thyme in half - only because I have a very potent jar. I also substituted an additional cup of chicken broth for the white wine because I didn't have any. As far as the milk/cream addition, I added some cream cheese instead, as another reviewer mentioned. It came out fabulous with some crusty home made bread. Almost forgot, I also added a stalk of chopped celery. Didn't even need the cheese! I'm looking forward to the leftovers for lunch tomorrow... Thank you for a delicious recipe!

0 users found this review helpful
Reviewed On: Oct. 11, 2014
Lamb Osso Buco Slow-Cooked
Richard, if you give this recipe another chance, with a little tweaking, I think you might change your mind. Nancy, I gave this 5 stars because I don't usually like lamb, but I really liked this recipe. I only make lamb occasionally because my husband likes it so much. I did make a couple of very minor changes as follows... 1. I diced my own fresh tomatoes - 1 plum, 1 heirloom, and 1 medium size round, instead of using canned. 2. I substituted a full-bodied red wine instead of white. 3. I used a few sprinkles of dried thyme instead of fresh. 4. I added 1 Tbls. of fresh chopped garlic and 1 small fresh peeled finely diced beet. The only change I made in the directions was that I cooked it on high in my slow cooker for 4 hours (I was short on time). I served it over parmesan cous cous, and it was absolutely delicious! I'm saving this to my recipe box. Thanks Nancy!

3 users found this review helpful
Reviewed On: Oct. 10, 2014
Best Bread Machine Bread
I've used this recipe many times and it always turns out good. However, the last couple of times I made it I used semolina flour to make semolina bread. I didn't make any changes to the recipe, other than using semolina flour instead of all purpose flour, and it turned out perfect! The first time I did it, I thought it might be a fluke, but after today, I know this is the perfect recipe for semolina bread too! I set my machine on the basic setting with a medium crust for a 1.5 lb. loaf. I don't know why one reviewer said to not use Canola oil. I use it all the time without any problem. I use a Cooks bread machine, and I get semolina flour at an Amish market in Columbus, New Jersey. Thanks for a great, easy recipe that ALWAYS yields a perfect loaf. I'm going to try rye flour next!

0 users found this review helpful
Reviewed On: Jan. 21, 2014
 
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