Lisa Rhodes Recipe Reviews (Pg. 1) - (18089159)

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Lisa Rhodes




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Roasted Pumpkin Seeds

Reviewed: Nov. 21, 2010
This is a great, basic recipe. There are obviously a multitude of variations that can be created. I am specifically commenting on baking technique, as the basic recipe is fine as is. Your geographic location, altitude, humidity, oven size /temp, the actual moisture content of the seeds, and your 'added' ingredients all play factors in how long you will spend actually roasting your seeds. What may take me more than two hours to perfectly roast my seeds, may only take 20-40 minutes for you.
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24 users found this review helpful

Cheeseburger Quiche

Reviewed: Jun. 1, 2009
It's even better with hashbrowns! The kids felt like they were getting Cheeseburgers and fries for breakfast.
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3 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Oct. 2, 2007
I made this for my sister when she came out to visit. She loved it, as did my husband and my two sons-11 and 9. Will definitely keep this one. Excellent!
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2 users found this review helpful

Restaurant-Style Taco Meat Seasoning

Reviewed: Oct. 2, 2007
This was an awesome, last minute find. I didn't have the beef bouillon, and it came out fine. Will definitely add it next time!
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1 user found this review helpful

Authentic Mexican Tortillas

Reviewed: Sep. 26, 2007
These are excellent! A great tip for those who felt their tortillas were too hard/ tough- after you cook them, lay them into a gallon size freezer bag, and fold the top over-for just a minute or two. It traps the heat, and softens the tortillas-I do not layer them with wax/parchment paper-just stack them on top of each other. I do this with all my tortillas and with all my homemade breads to give them a softer, more flexible texture for wraps, sandwiches. Works great! I do keep them in the fridge because of the moisture and no preservatives, just to be sure they don't have a chance to mold.
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8 users found this review helpful

Favorite Corn Bread

Reviewed: Sep. 16, 2007
This made the best cornbread ever. Some recipes are too sweet, more like a corn cake, but this was perfect. It was very moist, with a great flavor. I followed the directions exactly the first time, and have tried it once with whole corn kernels as others have suggested. Both versions are great! This is definitely a keeper-Thanks!
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5 users found this review helpful

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