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Gary's Stuffed Mushrooms

Reviewed: Feb. 19, 2014
I have been making a similar recipe for years, only without the cream cheese or fresh garlic. The other reviewers are right- there is no need for all that extra butter. I did find the cream cheese an interesting addition, but it makes the final product mushier. So it depends on your taste. I think next time I would use 1/2 or 3/4 only of the cream cheese amount. One big tip- use a combination of crab. I go a little light on the liquid for the stuffing. When it's done with the five minute rest, add a can of white crab meat with all of the liquid from the can. Then add 1/2 pkg of chopped imitation crab (which is real fish). This adds the texture and color of fresh, lump crab without paying 16.00 a pound. You are already adding garlic powder to taste, there is no need to sauté garlic adding butter. Add your other ingredients and top with quality parmesan and it's great. This stuffs about 3 packages of baby bella mushrooms.
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Roasted Green Beans

Reviewed: Dec. 31, 2013
I love green beans best this way. Growing up, I called them wrinkled beans. We would add some butter when serving them. I like mixing in some diced pimentos, or fire roasted peppers, at the last minute. They've been cooked already. The red "pretties" up the dish and adds a nice flavor.
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Pumpkin Pie Bread

Reviewed: Dec. 21, 2012
Please listen to others and use 1 1/2 the amount of the spices and add raisins. It's a good basic recipe, but it needs those additions. Also, after reading reviews and seeing the picture, I didn't want my bread overly browned and hard on the top. I put it in for 1/2 hour, then loosely covered it with foil, allowing room to rise. It was still very light when I put the foil on; and I left one end opened and lifted up a bit. I reset the timer back to cook another 30 minutes. It came out perfect this way! The foil helps the inside to cook without burning the top. It still browned without going too far. Mine was great at 1 hour total.
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