Rebcamuse Recipe Reviews (Pg. 1) - Allrecipes.com (18274360)

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Pickled Daikon Radish and Carrot

Reviewed: Jan. 15, 2012
Really great! I couldn't get any thai chiles, so I substituted red pepper flakes (to taste) and I thought that worked really well. The cilantro is what gives this recipe something special. I also threw in some watermelon radishes and purple carrots.
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17 users found this review helpful

Quinoa with Veggies

Reviewed: Apr. 2, 2009
Finally! A way I enjoy quinoa. This recipe rocks...the cumin & oregano give it just a little more flavor. And straining made the texture so much better...it also makes it moldable so you can play around with serving it aesthetically (e.g. use a measuring cup, pack it, then turn it upside down on the plate). I'll make this again for sure!
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72 users found this review helpful

Michelle's Famous Washed Cranberry Sauce

Reviewed: Dec. 17, 2005
Terrific! First time I've tried cranberry sauce. So easy and the brown sugar makes all the difference. For a variation, I threw in some pomegranate seeds too!
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10 users found this review helpful
Photo by Rebcamuse

Parmesan Sage Pork Chops

Reviewed: Jan. 15, 2012
After being disappointed in most breaded pork chop recipes, this will be something I make many times in the future. The chops were extremely moist and flavorful, and the sage and lemon keep it light.
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2 users found this review helpful
Photo by Rebcamuse

Buttermilk Strawberry Shortcake

Reviewed: Jun. 18, 2012
Perfect! I had never made shortcake before and this recipe was easy and the texture/flavor was perfect. I added a little tiny bit of vanilla extract to the dough, but followed the recipe exactly, otherwise.
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2 users found this review helpful

Port And Mushroom Sauce Chicken

Reviewed: Dec. 17, 2005
Very good recipe...I used less cooking time, particularly in the last stage.
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4 users found this review helpful
Photo by Rebcamuse

Dill Poached Salmon

Reviewed: Jun. 25, 2011
This is a great and simple recipe for a high quality piece of salmon. The dill flavor is extremely subtle, so you'll want to have great fish so that the flavor of the salmon takes center stage. I sprinkled the fish with a bit of salt and pepper before putting it in the pot, but made no other substitutions/changes. I served it with roasted fennel and scapes and orzo with feta.
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5 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Apr. 24, 2006
Very Good!
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1 user found this review helpful

Pork Tenderloin with Steamed Kale

Reviewed: Sep. 27, 2007
I didn't make the tenderloin, but I used the sauce with the kale, and I thought it was really wonderful. The dressing was wonderfully savory and really complemented the meal.
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7 users found this review helpful

Rosemary Pork Roast

Reviewed: Sep. 27, 2007
Rosemary and pork are a wonderful combination. I do recommend crushing the rosemary in a herb grinder or with a mortar and pestle so that it adheres to the meat better and doesn't poke anyone's mouth.
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5 users found this review helpful

Oregon Salmon Patties

Reviewed: Oct. 13, 2007
Very good, even without the mustard (which I unintentionally left out). I used butter instead of shortening, but I doubt that made much of a difference Lovely balance and texture, even with canned salmon!
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2 users found this review helpful

Tarragon Green Beans

Reviewed: Oct. 13, 2007
Very good, strong tarragon flavor. I didn't use salt-free lemon pepper and I was grateful for the salt. The celery and green pepper adds some nice texture to the dish.
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12 users found this review helpful
Photo by Rebcamuse

Easy Olive Martini Chicken

Reviewed: Nov. 16, 2007
It is easy and fun to make. You can adjust the amounts of vermouth and gin to taste...just like a martini!
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2 users found this review helpful

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

Reviewed: Jun. 18, 2012
This is really healthy and an excellent side dish or a light meal. I recommend letting the quinoa "toast" in the oil for just one or two minutes before you add the broth. The low sodium chicken broth is a good idea---quinoa absorbs salt more than other grains, so if you used regular chicken broth you might find it too salty. Since I like my sugar snap peas more on the raw side, I think I will toss them in with the artichoke hearts next time. Really a very tasty recipe.
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23 users found this review helpful
Photo by Rebcamuse

Borscht with Meat

Reviewed: Sep. 27, 2012
This was an excellent recipe...I was looking for a way to use beets (I don't like them) that my husband grew in our garden, and this was a great choice. I used pieces of stew meat instead of a pound of beef chuck (cut cooking time in half), smoked bacon, and kielbasa.The beet flavor isn't overpowering and the herbs are all well-balanced. It is extremely hearty and flavorful.
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0 users found this review helpful

 
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