Carol Foster Recipe Reviews (Pg. 1) - Allrecipes.com (18153458)

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Carol Foster

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Sausage Pasta

Reviewed: Nov. 3, 2014
Made this when my 6 year old picky granddaughter was here and she had 3 helpings. I used turkey Italian sausage and added a few red pepper flakes so it had a hint of a kick. Also used fresh spinach in the colander. It is very versatile and will probably add fresh mushrooms next time. It is great reheated too. Used whole wheat penne pasta.
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Low Carb Jambalaya

Reviewed: Nov. 5, 2012
We are dieting and I found this lovely recipe. It was really, really good and gave us the flavors of Jambalaya that we love. Made exactly as written but did use chicken andouille sausage. Thank you so much for a recipe that helps us keep the weight off while keeping the taste. . . and it was quick and easy to boot.
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Pear and Blue Cheese Salad

Reviewed: Nov. 6, 2011
I was looking for a different salad last night and had just run across this recipe. Had a pear I needed to use up so, voila. OMG, this is so good and the dressing is wonderful. I didn't have walnut oil, so used the same amount of EVOO and it was still excellent. I also used butter lettuce, but I think this recipe is pretty forgiving. Thanks for a great recipe.
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Lasagna Toss

Reviewed: Oct. 25, 2011
This was so easy for a weeknight dinner. I did alter the recipe slightly to add additional veggies and also to stretch this to feed 10, but it did not alter the basic product. I did add the equivalent for 3 cups of cottage cheese as 1 cup would not have been enough. Everyone loved it and sent a serving home with a friend for his lunch the next day. You can make this a day ahead and refrigerate overnight - the flavor actually gets better. Just bring to room temperature before baking.
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Mushroom Stuffed Zucchini

Reviewed: Jul. 13, 2011
WOW! I saw this in the daily recipe today and was impressed. As I went to make dinner I realized I had most of the ingredients just out of the garden. I used a green bell pepper and a zucchini and a yellow squash and portabello mushrooms. Instead of stuffing the zucchini I merely chopped them up and sauted them with butter, salt and pepper and some garlic and onion powder. Added the flour and oregano, then mexican blend cheese, put it into a buttered casserole dish and grated pecorino romano over the top. Baked it at 350 F for 15 mins. YUM, YUM, YUM. Will stuff the zucchini next time.
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36 users found this review helpful

Great Green Salad

Reviewed: Jan. 1, 2011
Made this tonight to go with my soup party and it was brilliant. Only thing I added was two clementines and it made it very colorful and yummy. Thanks Jesspooh for a great recipe. The dressing will go on many salads.
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5 users found this review helpful

Black Pepper Beef and Cabbage Stir Fry

Reviewed: Oct. 28, 2010
This caught my eye so last night I had a lb of ground beef thawed and decided to make this. I did double the sauce and cut back on the oil, but this was very, very good, easy and budget friendly. I think I will use some chili oil next time as we like some kick, but will make this again often. I like the fact that you can change it up based upon what you have in the fridge. Thanks for a great recipe.
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Vera Cruz Tomatoes

Reviewed: Sep. 25, 2010
This is a really good dish. I had a dab of cream cheese left so used that plus a little sour cream. Also mixed half of cheese with the spinach and added the other half the last 5 mins. Thanks ChefsyndiG for a nice new side dish.
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Blueberry Crumb Pie

Reviewed: Sep. 8, 2010
OMG - made this for a dinner party last night and it is divine, especially with our local blueberries. Rave reviews by all and it is so easy.
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Easiest Eggplant

Reviewed: Aug. 24, 2010
This was so good. Followed the recipe exactly and it turned out brilliant. I had some slices leftover in the fridge. Put them on parchment paper (or foil), placed some shredded 4 cheese Italian blend on top and a slice of tomato and baked them at 450°F for 10 mins. So good. You could use shredded mozzarella or cheese of your choice. Fresh summer tomatoes are the best. Thanks for a fabulous recipe - and this from someone not fond of eggplant.
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Quick Quiche

Reviewed: Aug. 9, 2010
Had bacon, leftover veggies and lots of farm fresh eggs I needed to use up. This is heaven whether you call it a quiche, torta, or frittata. You can add all kinds of fillings and it is so yummy. Reheat in the microwave on 50% power. Thanks for a great recipe myrite.
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Shrimp Francesca

Reviewed: Aug. 8, 2010
I made this last night exactly per the recipe and it was YUMMO! Did use 1/2 butter, 1/2 olive oil and served it over angel hair pasta. Will be making this for company soon. Thanks for the recipe Francesca.
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Skillet Apple Brownie

Reviewed: May 23, 2010
My 9 year old grandaughter said she didn't like this dessert, she LOVED it and the rest of us agree. It isn't overly sweet and nice and moist. I did serve it with vanilla ice cream and drizzled a little caramel sauce over it, but we all agreed the cake really didn't need it as it was excellent on it's own. Thanks Momzilla for the recipe. I will make this many times.
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Roasted Asparagus and Mushrooms

Reviewed: Feb. 7, 2010
My friend made this for our special dinner party last night and it was gorgeous. She used sliced medium sized portobellos and there was nothing left. She did make a lemon, onion vinaigrette to pour over which made it extra special. Even without the vinaigrette, this is a great recipe.
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Onions Baked with Rosemary and Cream

Reviewed: Dec. 27, 2009
Made this with peeled, sweet white onions for a dinner party we were invited to. OMG - these are awesome. I am a vegetarian so used veggie broth instead of chicken. At the end of an hour my stock hadn't reduced to half, so poured it off into a fry pan and boiled it until reduced. Adjusted the seasoning and poured it back over the onions, added the cream and put back in the oven for another 30 minutes. Made this earlier in the day and then reheated at the party at 350 degrees for 20 minutes. Think you could also microwave it to reheat. Really a gorgeous dish and so flavorful. Thanks for a great recipe that will become a regular at our house.
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Cousin David's Slow Cooker Brisket

Reviewed: Dec. 14, 2009
This was definitely easy. Couldn't find brisket, so used tri tip. It was done in about 7 hours on low. I did as others recommended and only used 1 bottle of chili sauce. For the other I used 1 bottle of beer. Put a large sliced onion on the bottom, then added the roast. Mixed the chili sauce, beer, onion soup mix and garlic powder together and poured over the roast. A 3 lb. tri tip made enough for dinner for 2 and about 4 sandwiches. May make it again, but not a favorite.
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Oatmeal Dinner Rolls

Reviewed: Nov. 30, 2009
I made these for Thanksgiving and they were fabulous. Two of my friends tried to hide them from everyone else but all 18 disappeared immediately. Made exactly per the recipe and wouldn't change anything. I am going to try to make it into a loaf of bread as we loved the flavor so much.
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Sandy's Casserole

Reviewed: Sep. 28, 2009
I was having family for dinner last night and was looking for something easy that I could make up ahead of time. Well this was wonderful. I made it half again, so used 1 can cream of chicken and 2 cream of mushroom. Used a rotisserie chicken, boiled the macaroni for 5 mins, used 2 soup cans milk and 1 cup sour cream and chopped up 1 cup of fresh mushrooms I had in the fridge. Baked covered for 35 mins, stirred, put back in the oven for another 15 mins (think this was due to the size of the casserole), topped with a large can of french fried onion rings and baked another 15 mins. Everyone loved, loved, loved it. I can see adding peas or diced, cooked broccoli to this, but it is brilliant as is. Thanks for a really good recipe Sandy.
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Chicken with Garlic, Basil, and Parsley

Reviewed: Sep. 14, 2009
Made this for hubby last night as I had some chicken thighs in the freezer. Used fresh herbs from the garden. Browned the thighs in a little EVOO first. Instead of red pepper flakes added some creole seasoning to the parsley/basil mix, then poured the juices from the browning pan over all. Used beautiful fresh tomatoes from my garden and baked covered accordingly. When I removed the cover added some provolone cheese for the last 15 minutes. Chicken was moist and hubby loved it. Will add to my favorites and will play around with cheese in the future. Really nice, easy weeknight recipe. Thanks Kitty.
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Vegetarian Mushroom-Walnut Meatloaf

Reviewed: May 26, 2009
This was very good, though extremely dense. Also, as I did not have my food processor there was a lot of chopping, so plan accordingly. I added a small carrot grated, and think I will add 2 small carrots next time. Used vegetarian worcestershire and rolled oats. I am also going to crumble some of it and try it as a taco filling. Seems like a very flexible recipe. Also will see how it freezes.
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