Liz Recipe Reviews (Pg. 1) - (18546499)

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Shrimp and Crab Casserole

Reviewed: Jan. 15, 2010
Skibummer and Petra I completely agree with both of you. Why bother with the recipe, or any recipe on these boards if you don't have the ingredients in the house and substituted this or that. Go out and get your ingredients and THEN write an honest review. If you're on a diet why would you even consider a recipe that calls for full fat this or that, and then complain it's to heavy. Why can't the reviewer at least for the FIRST time making any recipe USE the ingredients and follow the directions and THEN review? I think the best reviews are the ones written that say I tried it exactly as written the first time I made it, but it needed more seasoning, less mayo, whatever. I believe those are the most honest reviews, and the reviews that will help anyone who wants to be a better cook.
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Supreme Scalloped Potatoes

Reviewed: Dec. 26, 2009
I didn't change any of the ingredients. I have no complaints with the taste of those, but my complaint was these were not cooked through. I followed others suggestions and didn't boil the potatoes. I used 6 potatoes, and re=calculated the ingredients. My potatoes were sliced to nearly potato chip thinness. I baked for the 35 to 40 min, (which was the cooking time for 8 potatoes and I used only 6) tasted the potato, and they weren't done or tender. Put them back in for another 15, still not done. While my meat sat before carving put them in another 15 min and when I had to serve them they still WERE NOT TENDER. The only thing I can think of is that the casserole dish I used, which is I believe the biggest pyrex makes in rectangle was still to small for the amount of potatoes I used. I had so many because they were sliced so thin. Again, I have no complaints with the ingredients, I thought they were very good, but I think 6 potatoes cooked for over an hour in the oven should have been tender, and they weren't.
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Prime Rib

Reviewed: Dec. 26, 2009
I made this yesterday for Christmas. I was afraid to use the dijon because I didn't know if my guests would like it. I was freaking out over cook times. I looked in several sites, here, and then also tried Martha Stewart and Food Network. I went with Stewarts as far as bringing the 10 lb roast that I used, to room temp for TWO HOURS. I put the roast in a 450 degree oven for 15 minutes, then dropped the temp to 325, for 1 hr 45 min., inserted thermometer and it was at 140 degrees. Took it out let it sit about 20 min and it was perfect medium rare. Seven people devoured a 10 lb roast. No leftovers
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