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Recipe Reviews 2 reviews
Stephanie's Freezer Spaghetti Sauce
Great recipe. Keep the mess under control by using a slow cooker liner. 6 qt crockpot. I sautéed the onions in a pan on the stove first to get them going then used the crock pot on high for an hour then turned it to low overnight. It makes it a nice rich color with a roasted taste. I used red bell pepper instead of green for a sweeter taste. I have a 3 cup food processor which makes it a breeze once I peeled and coarsely sliced the veggies. Great use for the cheap bruised tomatoes at the produce stand. I cut it down to about 2 1/2 quarts. I reheated it with a small can of paste then gradually adding sauce to desired thickness. Fresh chopped basil and rosemary from the herb garden add character. Worked great with Cheese ravioli.

1 user found this review helpful
Reviewed On: Oct. 2, 2011
Maryland Crab Cakes I
I ran out of worcestershire sauce and they tasted great anyway. I definitely recommend usingfresh or semi fresh crabmeat from the seafood section of the grocery store. I used lump claw meat (on sale) which resulted in great flavor. I used 1 tsp old bay for a milder seasoning. I mounded them up like another reviewer suggested and broiled 10 min instead of fried. They will be quite wet when you form them and place them in the oven so don't overdo it on the breadcrumbs because they will dry out. Great recipe.

1 user found this review helpful
Reviewed On: Dec. 31, 2010

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