Roxie Recipe Reviews (Pg. 1) - Allrecipes.com (16671848)

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High Temperature Eye-of-Round Roast

Reviewed: Mar. 6, 2013
I would have normally roasted my eye roast at a lower temp, with water, and covered. I was very reluctant to try this and thought no way was it ever going to be done. Well, I first basted it with a little Wegman's basting oil, garlic salt and cracked black pepper and into the oven it went as per the instructions. At the 2 hour mark I knew the oven couldn't still be hot, which it wasnt. (gas) I removed it from the oven and turned the oven back on because I just knew it wasn't going to be done. I got the electric knife out and began to slice it. PERFECT! There was no need to put it back in for a longer roast time.I did slice it and cover with foil and held in a warm oven until the side dishes were ready. Will never make it any other way!!
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Yellow Squash Casserole

Reviewed: Feb. 13, 2013
This was a "second choice" recipe as I was missing an ingredient for what I intended to make. Loved it! Perfect side dish and easy to make. Did not substitute any ingredients and it turned out wonderful and looked nice too. I did use an 8"x8" baking dish though and thought it worked great. I would recommend that instead of the 9x13". Also, I drained the squash and onion and added right to the baking dish, mixed in the cracker mixture & then poured egg mixture & butter over top. (saved a step and dirty dishes) Covered with remaining crumb mixture and bits of butter. Easy!! SO good!!
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Broiled Tilapia Parmesan

Reviewed: Sep. 11, 2011
Loved it! Made it just as written and was wonderful. Keeper for sure.
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Hamburger Soup

Reviewed: Apr. 18, 2011
well....it was good but won't be a favorite. I did add 2 medium diced potatoes and there either was not enough margarine or too much flour. I ended up adding more marg. to get the smooth consistancy. Had I not done that, the mixture was thick and lumpy. I probably used closer to a full stick of marg/butter. Waiting to see what the husband thinks.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Feb. 14, 2011
Okay...loved it and I did double the cream so therefore, I doubled the butter as well. So tasty but if I changed anything, I would omit the salt. My butter was salted and the capers being salty as well, I thought it was a bit much. I seriously don't think you would miss that added salt. I also added the chicken back into the sauce after I felt it was the right consistency and simmered another 5 minutes. A keeper for sure.
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Cucumber and Dill Pasta Salad

Reviewed: Oct. 9, 2010
We love pasta salads, but I did not care for this. Not sure what to do to doctor it up but definately lacks pizazz....not a recipe I will share or make again. On to the next recipe.
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Greek Pasta Salad

Reviewed: Oct. 8, 2010
Loved it. I added chick peas as well. A keeper!
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