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Recipe Reviews 5 reviews
Balsamic Brussels Sprouts
I prefer to add the seasonings in at the beginning...to cook off all the bacteria and increase the flavor. I knew the dish would be a bit bland to me, so I added a half teaspoon powdered mustard and a half teaspoon of cumin. Also---I always add lemon-juice into anything that browns, one tablespoon works well enough for most dishes. Then the end image wont look as bad as the photograph pictured. In the end...the dish was too vinegary for my taste-buds, so I drained it and tossed some parmesan and romano cheese on top. Now, I like it! When I make this again, I'm going to use half the vinegar.

2 users found this review helpful
Reviewed On: Apr. 23, 2014
One-Dish Rockfish
I used a smaller baking dish and didn't have a problem with the veg broth unlike others, who commented. Since the broth is used to flavor the food, it wouldn't be the same without it. The key is to only put a small amount of broth on a dish-plate before putting the other things ontop of it. I'm not the biggest fan of rockfish, due to its fishiness, but I added a third of a chopped onion and increased the lemon-pepper to a tablespoon, and thought it tasted like it was made in a 4star restaraunt...unlike a majority of the recipes I've tried on here in the past year. Thanks to this recipe, I will now eat rockfish for life!!!

0 users found this review helpful
Reviewed On: Feb. 27, 2014
Acorn Squash
I agree with those of you who said to cook the squash with water in the pan, the first time. Since it was my first time eating it this way, I'll add, that you MUST eat it with a spoon!

0 users found this review helpful
Reviewed On: Feb. 18, 2014

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