Reese Recipe Reviews (Pg. 1) - (15700796)

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Mouth-Watering Stuffed Mushrooms

Reviewed: Sep. 18, 2014
I got a HUGE response for these when I served them. I used olive oil instead of vegetable and real onion instead of powder. Per other reviews, I also gave the mushrooms a fresh lemon juice and melted butter bath before I filled them and I used a mini muffin pan. My only recommendation is that the ratio is off for white button mushrooms. I could have filled twice the number of mushrooms with the filling. Buy extra mushrooms!
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2 users found this review helpful

World's Best Lasagna

Reviewed: Sep. 18, 2014
I've been making this recipe for six years and other than decreasing the tbsp. of salt and using "no boil" noodles, I follow it to the letter. I love the balance of flavors and I always get tons of compliments and recipe requests. HOWEVER, I did make a recent change that I feel might be worth the share. On the suggestion of my butcher I cooked the whole thing in a cast iron skillet. It was awesome and my 15' skillet was wiped clean after a dinner party. Like everything else I cook in my cast iron it cooked it more evenly. You have to play around with the cook times and lower the temp a little but it is worth the trial an error. My rule is that when about 30% is bubbling I remove the foil and when the middle is bubbling and the cheese is starting to brown then it is done.
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5 users found this review helpful

Quinoa and Black Bean Chili

Reviewed: Sep. 18, 2014
If I could I would rate it 4.5 stars but it doesn't seem fair to downgrade the recipe. It's a great base to customizing your own chili. I loved the inclusion of the quinoa. It made it so hearty. My only suggestion would be to sauté the peppers with the onion. One reviewer said she liked the crunchy but that is not my thing so I softened them up before adding the other ingredients.
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