Rmveronica Recipe Reviews (Pg. 1) - Allrecipes.com (15892607)

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Cranberry-Almond Vinaigrette

Reviewed: Aug. 7, 2014
I loved it- of course, I did change some things. I used cranberry-pomegranate juice because it was what I had on hand. I eliminated the salt, used green onions from the garden instead of shallots. I also cut the sugar down to 2 tsps. I used slivered almonds which I ground just by chopping it up with a knife. I had no parsley, pepper flakes so I didn't add those. Also, I thought adding garlic might be odd- so I didn't add that, either. I used this on a very colorful salad: fresh spring greens, blueberries, strawberries, orange tomato, fresh broccoli crowns, sprinkled with sunflower seeds. I didn't use the garlic because the intended salad was fruit-heavy. Overall, it was great!
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Best Fried Green Tomatoes

Reviewed: Sep. 2, 2013
First time I have ever made fried green tomatoes. Everyone loved it! I overheated my oil so the first few were a little extra toasty on the outside and not quite cooked through on the inside. I suggest that if you are a relatively inexperienced 'fryer', as I am, that you devise a way to test your oil temperature before putting all your tomatoes to fry (either by testing one or actually using a kitchen thermometer). Since the tomato slice is quite thick, you may need to leave it frying a little bit longer to make sure it cooks all the way through. Once I got the temperature just right, they were crunchy on the outside and tender juicy on the inside: fantastic! I made these right after watching the movie "Fried Green Tomatoes." They go together perfectly! The thick slices are so much more satisfying than thin.
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