Shadyfolks Recipe Reviews (Pg. 1) - (16635166)

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Spiced Pears and Pomegranate

Reviewed: Dec. 28, 2014
Great/super easy recipe. Shortcuts: I used the pomegranates that are already cleaned :) I didn't peel my pears.
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Lobster Newburg

Reviewed: Dec. 26, 2014
Decadent! This is a keeper for those special occasions. IThe only thing I did different was added sauteed mushrooms. I used frozen Lobster and squeezed out ALL the excess water. I did make 12 servings to serve 7 of us and glad I did (I would say there was enough left over for 1 more serving) It was the right amount with a bunch of men at the table. Had this been a ladies luncheon the regular serving size would have been fine. If I wanted to be picky I would add a little more of the seasonings
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Christmas Wreaths

Reviewed: Dec. 25, 2013
Loved this recipe. Instead of making individual wreaths I made one large one (pizza pan & waxed paper) once cooled I transferred to serving platter,folks used a knife to cut off a piece. I had plenty of working time to form wreath. Someone suggested wetting your fingers, that worked really well. Also think shamrock for St. patrick's day...with red food coloring, shaping into a heart for valentine's day.....Orange for a pumpkin....
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Quinoa and Black Beans

Reviewed: Jul. 3, 2012
This is a keeper. We ate it as a main dish. The only comment I have is by the time it simmered for 20 minutes the onion was pretty mushy. Next time I will just very lightly saute the onion and add other veggies as others have suggested. The seasonings were just right.
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Sauerkraut Casserole

Reviewed: Jan. 29, 2012
This was very good. I wasn't sure how the tomato would be, the flavors blended nicely. Instead of doing this in the oven I threw a center cut pork loin roast in the bottom of my slow cooker & threw the sauerkraut mixture on top and let it cook all day. I drained/rinsed the kraut, I used brown sugar instead of white and cut back some on the amount. The bacon just kind of cooks into the sauerkraut and pretty much disappeared. I also cut way back on the pepper. I will make again.
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Drunken Stuffed Figs

Reviewed: Jul. 28, 2011
I would have rated 5 but the amounts are way off. This was a huge hit at a garden party. Other folks mentioned how messy it was to eat, so I experimented before hand (it was a tough job, but someones got to do it:) Basically used the same ingredients, just not in the amounts indicated. The cognac is really good choice because the flavor comes through without using a lot, add as much cognac to the cheese without making it runny. Add some confectioners sugar. Refrigerate cheese mixture while getting the figs ready. Wash and dry figs, trim stem off, slice in half. I had a little plastic syringe that I filled with some cognac and I squirted some in each of the fig halves. I then took a regular teaspoon (not a measuring spoon) and put approx. 1/2 teaspoon cheese mixture on each fig, being careful to not add too much (don't let it go to the edges). Then I turned over, pressing the cheese side of the fig into a dish of chopped macadamia nuts. Then placed on my serving platter, and placed in the refrigerator until serving time. I also used a decorative spoon for people to use when picking up their figs. I will definitely make again. Oh-I didn't use any mint.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Oct. 10, 2010
Great flavor and the chips are outrageous! I didn't add any of the sugar and used grape jelly and still found the salsa to be too wet. I think next time I make it I will just use the cut up fruit and drain off some of the liquid before serving. As others suggested I used a pizza cutter and sprayed the tortillas in the sink.
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