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Recipe Reviews 7 reviews
Roasted Carrot Salad
Lovely and unusual salad. I cut the diagonally carrots about half inch thick, but thicker at the narrow ends of the carrots. I turned mid-way through roasting so the carrots carmelized on both sides. I served the carrots over the greens rather than mixing with the greens and spritzed a little more dressing over the top. The volume is decreased by roasting but you still get a generous 6 portions.

0 users found this review helpful
Reviewed On: Jun. 6, 2012
Moroccan Tagine
Excellent just the way it is. I covered during the 30 minute cooking time and then removed cover for a few more minutes. Be careful not to overcook the squah.

2 users found this review helpful
Reviewed On: Jan. 2, 2011
Corn Pudding V
I followed the recipe exactly and it was just great, the best corn pudding I have ever made or tasted.

2 users found this review helpful
Reviewed On: Jun. 1, 2008

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