JuneauGal56 Profile - Allrecipes.com (14621951)

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JuneauGal56


JuneauGal56
 
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Member Since: Jul. 2012
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Recipe Reviews 3 reviews
Quick Egg Roll Dipping Sauce
Very good sauce. I love vinegar, but my husband doesn't so I sweetened it up by adding two tablespoons of brown sugar and he like it much better. We bought sushi and used it for dipping as well as egg rolls. Yum!!

0 users found this review helpful
Reviewed On: Jan. 6, 2013
Baked Kale Chips
I made this for the first time today because our kids were coming over for dinner and I saw this recipe and thought they would like something different to snack on. It was a huge it! The Kale was perfectly crunchy and you can add whatever flavor you like. I added a bit of garlic salt, then the next batch I made with onion salt; don't add too much salt because when you bake it with the olive oil, it tends to add its own salty taste, so try it lightly first and then add more salt per taste. I used garlic virgin olive oil. Wonderful healthy snack! I will make more to take with me to work for when I get the munchies and snack on those instead of chips! Just be sure to "check your teeth" afterwards!

0 users found this review helpful
Reviewed On: Jan. 6, 2013
Mustard Glazed Corned Beef
I just made the corned beef. I did not use the spice packet with it because I don't like all those hard seeds, so I didn't add any seasoning to it; believe me, it doesn't need it! We made two of them so each of our sons could take home leftovers. This was the BEST corned beef I have ever made and I've made some pretty good ones in the past 37 years. I had never baked/roasted one in the oven before. I didn't have a dutch oven that would fit both, so I used a very large, deep roasting pan. Put both of them in the one pan, filled it with water, but did not cover the top of the roasts. I then sealed the pan with foil, cooked it for two hours, checked it, recovered it and cooked it an additional one hour. I then made the glaze, while keeping the roasts in the hot oven. I poured the glaze over the fatty side of the roasts, turned the broiler on low broil and broiled them for about 15 minutes. Turned off the broiler, closed the oven door and let them rest for about 20 minutes while I cooked the rest of the meal. They both turned out perfect! Easy to slice, but didn't fall apart, yet very tender to bite into and the glaze was perfect! I used one full cup of the light corn syrup and 1-1/2 tspns of French's yellow mustard. I'll be making this again real soon.

2 users found this review helpful
Reviewed On: Dec. 9, 2012
 
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