Steffliesl Recipe Reviews (Pg. 1) - (18479631)

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Rosemary Roasted Butternut Squash

Reviewed: Dec. 1, 2012
Had this with our lunch today – delicious, as I suspected. I only had dried rosemary on hand, which I ground into a powder in a mortar before adding; that distributed the flavor evenly throughout the dish. Everything was spread out in one layer on a baking sheet, so it was ready in just half an hour. The edges of the squash cubes caramelize slightly, which really brings out the sweetness in this otherwise savory, earthy dish.
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28 users found this review helpful

Teriyaki Pork Tenderloin

Reviewed: Jan. 13, 2012
I come back to this recipe time and again. It's just wonderful. I've used the marinade for grilling wild salmon -- delicious!
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0 users found this review helpful

Spruced Up Mashed Potatoes

Reviewed: Oct. 14, 2011
I love this dish! I usually use a rutabaga (diced small) instead of cauliflower, since it corresponds to the cooking time of the potatoes and adds a lovely golden hue to the dish. Makes a lovely, fluffy, flavorful side.
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3 users found this review helpful

Poppy Seed Chicken Casserole

Reviewed: Mar. 25, 2011
This reminds me of my mom's chicken casserole that I grew up with. It's always been my favorite dish of hers. The only difference is that, instead of the cheese, she incorporates a can of cream of celery soup (in addition to the cream of chicken), plus a little more chicken.
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19 users found this review helpful

Ethiopian Cabbage Dish

Reviewed: Oct. 23, 2009
Perfect food for fall and winter, with all the flavors that we love.
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Grandma Flo's Shipwreck

Reviewed: Nov. 30, 2007
TRY THIS: For those who found the results a bit dry or lacking a bit of "umph", consider using a can of plain BAKED BEANS rather than the kidney beans. That's how my mom makes it, and it really juices up the dish and rounds out the flavor. I would also recommend seasoning the potatoes and meat a little, but the beauty of this recipe should definitely remain in its simplicity.
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13 users found this review helpful

Baked Leeks

Reviewed: Mar. 30, 2007
Delicious recipe! You can also use this as the springboard for a light main dish. Try wrapping slices of ham around the leeks before baking, then serve with a side of mashed potatoes, rice or crusty bread. This alternative version is particularly attractive if you don't halve the leeks (but you would need to pre-cook them for about 8 minutes, then either use the leek broth in place of some of the milk, or add it to a soup later). You can also add another layer of flavor to this dish by stirring about 1/4 tsp. dry or prepared mustard into the sauce before baking.
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56 users found this review helpful

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