hopefulguru Recipe Reviews (Pg. 1) - Allrecipes.com (16200807)

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Lemon Asparagus

Reviewed: Jul. 14, 2013
I put olive oil on the asparagus and put in the toaster/convection oven at 425 for 12-15 minutes and use parchment paper to line the pan. No need for broiler. Turns out perfect every time.
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4 users found this review helpful

Fresh Rhubarb Pie

Reviewed: May 27, 2013
I would suggest you put a 1/4 tsp. of orange zest (No more) over the top before placing the top crust. Hmmm! Best you've ever tasted. And, don't forget the dobs of butter.
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0 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jan. 25, 2013
No different than scalloped potatoes which I've been making for 50 years! Always good.
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Roasted Apples and Brussels Sprouts

Reviewed: Nov. 23, 2012
I have made this recipe but use parchment paper (no cleanup) and I put the brussels and apples in a bag and drizzle olive oil into bag along with sea salt to cover them all before putting them in my table top convection oven for 20 mins at 400-425 degrees. So easy!
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7 users found this review helpful

Apple Crisp with Oat Topping

Reviewed: Nov. 6, 2012
I have made this recipe many times and use Golden Delicious apples. It is especially tasty with a handful of golden raisins thrown in. Yum!
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2 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Jan. 3, 2012
I make these all the time with baby red potatoes along with brussel sprouts. I use olive oil and sprinkle with minced garlic along with salt but will use the onion soup mix next time. I put them on parchment paper and don't cover them and bake them at 400 degrees. Never takes more than 1/2 hour to bake. My mouth is watering already yet I had them both last night for dinner.
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3 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jan. 2, 2012
These are delicious done this way but don't forget the garlic.
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Steff's Shepherd Pie

Reviewed: Nov. 17, 2011
I freeze and use left over roast gravy instead of soup. Sometimes add water to make gravy more liquidy. I fry onion with beef, add parboiled carrots and add peas along with a good splash of worcestershire sauce. I mash the potatoes as normal with butter and a bit of milk and mash an egg into the potatoes so that they are not runny. Need a good two cups of mashed potatoes. Sprinkle cheddar cheeese on top and bake for half an hour at 350.
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14 users found this review helpful

Roasted Vegetables

Reviewed: Nov. 12, 2011
I roast my vegetables as much as possible at 400 degrees with olive oil and salt. Sweet potato, potato nuggets, carrots but most important, brussel sprouts which are the best. One thing I notice when reading allrecipes is that no one recommends using parchment paper which means no cleanup and the vegetables brown beautifully. I use parchment for all baking whether it be cookies, creamed fish, meats, etc.
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81 users found this review helpful

Bread Pudding II

Reviewed: Feb. 24, 2011
This recipe is the same one we use in our family. The only change is I toast the slices of bread and spread the butter on before I cut them into cubes. Raisens really add to this pudding
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4 users found this review helpful

Crustless Cranberry Pie

Reviewed: Nov. 8, 2010
I found this recipe on this site a few years ago. I serve it every Christmas morning with fresh fruit while we open our gifts. Not a crumb left and this way we don't eat a heavy breakfast. Don't change a thing except make it with unfroze cranberries as too hard to mix with frozen,
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1 user found this review helpful

 
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