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Aunt Ro's Baked Beans

Reviewed: Apr. 2, 2014
After reading other reviews about quantities, I halved the recipe for hubby and me, as he is not too fond of beans. I had 2 Italian sausages cooked and left over, so chopped those fine and added in place of ground beef. Also fried the onions with 2 cloves garlic. I used pinto, mixed beans and canned pork and beans. I think you could incorporate any type of similar beans (white, navy, red kindney, pinto, garbanzo etc.) I cooked for 6 hours in slow cooker on low. At first I thought it was too sweet, but hubby ate them without any complaint so far, so that's a good sign. They are quite tasty! The portions are a little misleading as we eat them as a side dish, so half of this recipe actually will do us for 4 meals... I've already frozen enough for 2 of us for a meal, as per another reviewer's suggestion. Very simple to make and will try this with the ground beef too... It's such a simple recipe to be creative with.... thanks to Aunt Ro!
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Butternut Squash Casserole

Reviewed: Nov. 29, 2013
After reading other reviews, I reduced the sugar to 1/3c. in the squash and the topping but still way too sweet. I used ritz crackers in the topping. The texture was great but next time I will try without the sugar in the topping. I did add 1/4 tsp ginger and cinammon, but couldn't really taste them through the sugar.
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Cream Peas

Reviewed: Jul. 11, 2013
I used fresh peas, and 1% milk cause that's what I had on hand. I boiled the peas for 5 min. in 2/3c. milk, then stirred in the butter and the other ingredients, substituting the 1% milk for the cream. I reduced sugar to 1 tsp. and added a hint of nutmeg. It thickened right away and was delicious. No need to use the higher fat cream called for in the recipe, unless you want it really rich in calories and fat:)
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Fried Rice Restaurant Style

Reviewed: Dec. 12, 2012
Great base recipe. Started with 2 T. canola oil and 2 T. sesame oil, 1 clove garlic..heated up, added 1/3 c. chopped pepper, then about the same chopped cabbage, then added in chopped chicken about 1/2 cup, 5 diced mushrooms, 3 green onions sliced thin and 1 shredded carrot and 3/4 c. frozen peas .. when most of that was cooked, a few minutes with stirring, dumped in 1 and 1/2 cups rice cooked to whatever amount it makes and at the same time stirred in previously whipped 2 eggs, 2 T. soya sauce and 2 T. oyster sauce combination. The eggs were not even noticeable when cooked. Hubby went back for seconds, and he's not the biggest eater. I forgot to use the chicken broth when cooking the rice, and that would be great too I'm sure. We both ended up adding more soya sauce to the cooked product, but we like salty. I used one reviewer's advice and cooked the rice on high for 5 minutes uncovered, then shut off heat and covered for 15 min, then cooled rice in freezer... worked great. As with any wok recipe, have ingredients pre-chopped and grouped according to hardness, adding the crisp ingredients first. Add whatever vegetables/meat additions you like, just group accordingly to hardest to cook first.
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Easy Shake and Bake Chicken

Reviewed: Dec. 9, 2012
Wow, talk about simple and flavourful. I upped the spices by 1/2, but double I think would work too. I didn't have sage, so used poultry seasoning, also seasoned salt and added 1 tsp of garlic powder. I used deboned/skinless turkey thighs and cooked a little longer. By about halfway through, the smoke from the butter compelled me to turn the oven down to 400. Next time I will start at 400, plenty hot enough. Delicious kentucky fried chicken flavour.
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Baked Chicken on Rice

Reviewed: Nov. 18, 2012
First attempt at baked rice. After reading reviews, reduced onion soup to 1 pouch, used fresh mushrooms, 3/4c. white wine, 2 3/4c. chicken stock, and 2 tsp fresh chopped thyme(any fresh spice will do). Mixture was almost running over pan, so had to place on baking sheet. Cooked for 45 min at 350, removed foil, stirred and upped heat to 400 as not even bubbling. Cooked for 2 hours total,stirring occasionally, sprinkled other half of onion soup pouch on top, last 20 minutes, made a nice crunchy topping. Very tasty with minor changes. Hubby went back for seconds, a good sign!
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Mushroom Stuffed Zucchini

Reviewed: Sep. 23, 2012
Followed the recipe pretty closely, using one large zucchini, the equvalent of 3 regular size. I did up the oregano to 1/2 tsp. as per other reviews, but could not detect, next time would try 1 tsp. I did add 1/3 cup of breadcrumbs, but still found the final result lacked texture. Also, pretty cheesy, but I used med. cheddar, so monterey, as called for in the recipe, or other mild cheese might be better. I can see where the italian sausage used in other similar recipes would add more texture, and spice... will try that next... or tweak this one with just a little more spice. Thanks for submitting, great way to use more of that zucchini.
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Marinated Scallops Wrapped in Bacon

Reviewed: Jul. 2, 2012
I'm not a big fan of scallops, but after trying this recipe, I've changed my mind. As other reviewers suggested, I halved the marinade, and there was lots. I marinated for about 2 hours. I also rendered the bacon for 15 min, as I've done bacon wrapped scallops before and the scallops are usually done before the bacon is cooked.... and you don't want to overcook the scallops or they will be tough...worked out perfect. The bacon was not too crispy/salty and the scallops were soft/sweet and tender. Will definitely be impressing guests with this one.
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Marinated Pork Tenderloin

Reviewed: Mar. 22, 2012
followed other suggestions to double sauce, except cinnamon and did the onion/garlic thing... boiled to thicken and used marinade as sauce...great flavour, and yes, the cinnamon is the 'secret' ingredient in this that really brings out the full flavour.... a keeper for sure... can't wait to try it on ribs!!!
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Mary's Meatloaf

Reviewed: Jan. 4, 2012
Very tasty... I used 2 pounds ground beef, and 1 cup cooked white rice that I had on hand and 1/4 cup oatmeal, also used 2 cloves garlic crushed instead of the garlic powder. Other than that, followed the recipe exactly, used dijon mustard. I increased the sauce a little and made 2 smaller loaves. Hubby loved it, will be saving.
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