EdieBird Recipe Reviews (Pg. 1) - Allrecipes.com (16064573)

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Sweet Spicy Pumpkin Seeds

Reviewed: Oct. 28, 2010
I added 1/2 teaspoon of salt into the spice mix, and these came out great. The spice isn't too strong for me, but enough to be a nice change from plain salted pumpkin seeds. With the salt added, it's a nice balance of sweet, salty, and spicy.
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16 users found this review helpful

Irish-Style Lamb Stew

Reviewed: Aug. 24, 2010
I made this with leftover lamb meat. It was an easy, tasty way to use the leftover, that wouldn't make it tough. I was working that day, so I just prepped the stew and had a family member put it in the oven for two hours. Served up with some crusty rolls, it made for a nice simple winter meal. It was almost all gone before I even got any!
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4 users found this review helpful

Waffles I

Reviewed: Aug. 24, 2010
I've been looking for a waffle recipe I liked for years. Finally, I've found one! My boyfriend agreed, these waffles put store-bought and mix waffles to shame!
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1 user found this review helpful

Roast Leg of Lamb with Orange Juice and White Wine

Reviewed: Aug. 24, 2010
I'd never cooked lamb before I tried this last Christmas. I served it with a rich rice risotto and cranberry green beans, and got rave reviews from the whole family, even my complaint-happy grandmother.
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10 users found this review helpful

Caramel Bread Pudding

Reviewed: Aug. 24, 2010
This a huge favorite of mine! I've used oat-nut bread, raisin bread, multi-grain bread. They all bring something new and delicious to it, though it's excellent with plain ol' white bread too. Definitely let the brown sugar mixture soak into the bread, well before adding the warm (not hot!!!) milk/egg mixture, and maybe even toss the moistened bread up a little bit to get even coverage. Fantastic warm, great from the fridge the next day for breakfast.
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1 user found this review helpful

Tender Pan-Fried Chicken Breasts

Reviewed: Aug. 24, 2010
I made this last night, scaled down for two serving. My kitchen is woefully understocked, so I had no herbs. Instead I used garlic salt in place of the salt, threw in a dash of chili powder, and lot less pepper. It came out delicious, moist, juicy, and with a nice thick crispy coating. Everything I want in fried chicken, and I found it easy to make, too. I may try making a larger batch, pan-frying, then freezing to finish baking at a later time when I don't have time to prep anything for dinner.
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3 users found this review helpful

 
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