HUNNYBEES35 Recipe Reviews (Pg. 1) - (1561719)

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The Best Steamed Asparagus

Reviewed: Jun. 25, 2003
I used a white zinfandel and found this to be wonderful - the way I'll always cook asparagus from now on. Just enough flavor to make it interesting, yet not overpowering so it's still great with spicy main dishes.
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33 users found this review helpful

Broccoli Casserole III

Reviewed: Aug. 31, 2003
I mix all the ingredients in a bowl beforehand, then place in baking pan. Then I dot w/ a few more bits of butter and also cubed cheese - seems less dry.
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3 users found this review helpful

American Lasagna

Reviewed: Sep. 6, 2003
I found this recipe to be fantastic! I doubled the ricotta mixture (just personal taste preference) and covered it with tin foil for the first half hour of cooking and had no problem with anything drying out. I did find it took a bit over an hour to bake. But this is the only recipe I'll use now - really impressive lasagna!
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5 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Sep. 29, 2003
Excellent! Didn't have garbanzos, so used "chili beans", added cumin and hot pepper sauce until it was not too hot since the slow cooker enhances the spices. Also added a touch of cinnamon, just a little, than enhances the flavor of everything. Makes a lot but made great burritos too so it's easy to eat all of it!
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4 users found this review helpful

Proper English Cottage Pie

Reviewed: Nov. 2, 2003
Very Good! I added seasoning to my own taste, as you usually need to do with any recipe. Added Worst. sauce to meat mixture; used 1-1/4 beef broth and 1/4 cup of burgundy wine. Made my own mashed potatoes with sour cream and garlic. I LOVE the cinnamon and usually add it to any meat recipe. I did use a pie crust (frozen) that I first put in oven for about 8 minutes. I'll be making this one constantly, it's a standout!
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1 user found this review helpful

Fancy Potatoes

Reviewed: Nov. 5, 2003
I halved entire recipe, used as much cream cheese as recipe stated and love it just the way it's written. It is rich, but I just ate less and had the bonus of having some of these leftover to have with leftover roast beef the next day! These are now a staple for me.
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1 user found this review helpful

Moist Cinnamon Rolls

Reviewed: Nov. 22, 2003
Followed the recipe exactly and have made two batches in 3 days. I prefer these to the ones at the shop in the mall!
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6 users found this review helpful

Skin-on Savory Mashed Potatoes

Reviewed: May 3, 2004
Simply excellent! I've made these enough times that now I play with the sour cream, butter and garlic measurements and they're fantastic if you go by the recipe exactly or do change amounts of things on the list of ingredients!
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1 user found this review helpful

Scrambled Eggs a la Jan

Reviewed: Jan. 31, 2005
I LOVE this - I use it for my Sunday morning breakfast every week. I change the spices according to my mood, have also used blush wines. I adjust these by mixing ingredients before I add the mixture to the whisked eggs, then whisk just to combine. These eggs don't have the "rubbery" texture of regular scrambled eggs - just don't overcook them to dry them out. I took a couple of tries before I knew they were cooked long before they were typical. But if you are in the mood for classic scrambled eggs, try these on a different day! I love having eggs I don't want to saturate with ketchup. Thanks, Jan!
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4 users found this review helpful

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