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Spoiled Baby Back Ribs

Reviewed: Jul. 4, 2010
The sauce is great. I NEVER simmer ribs - I slow roast them in the oven for 90minutes uncovered on 325. Baste them with sauce the last 45 mins and then under the broiler for a minute or so with more sauce. Oh, yea.....
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169 users found this review helpful

Vegetable Quiche Cups to Go

Reviewed: Sep. 13, 2005
I've made this recipe twice, the second time doubling it, but using only 10oz spinach. I used Parmesan Reggiano for the cheese (3/4 cup for the doubled recipe) and for the vegies, sauteed some onions, red peppers. Also added some chopped fresh flat leaf parsley and chopped fresh basil. They came out like little frittatas - the recipe made 16, so I cooled them, wrapped them individually, put them all in a large zip bag and froze them. If yours are soggy when you reheat them out of the freezer, you may not be drying out the spinach well enought. It has to be super dry before you add it to the mixture - drain it really, really well. I squeeze it out in a clean tea towel. My son and husband love these, and we all have a couple for breakfast on weekdays when there isn't time to cook. A little salt (the parmesan tends to be salty) and fresh ground black pepper really adds a lot of flavor, too.
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54 users found this review helpful

Orange-Glazed Pork Chops

Reviewed: May 23, 2010
Will keep this recipe in our rotation. Changed it up a bit by seasoning chops and letting them sit at room temp for an hour. Seared them in a hot pan with a bit of olive oil, then tossed them with sauce in same pan and put the whole thing in the oven - love those oven proof skillets! Used some chopped chives sprinkled over the top of the chops before serving.
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5 users found this review helpful

Homestyle Stuffed Peppers

Reviewed: Oct. 30, 2013
Really love filling in this recipe. Just tweaked sauce a bit - used cider vinegar and added a bit of brown sugar. We love some sweet & sour. Also didn't boil or blanch red bell peppers first - they came out tender without being mushy. Great recipe!
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3 users found this review helpful

Pot Roast in Foil

Reviewed: Feb. 9, 2013
Great, easy, fast - family loved it! I love to oven braise in LeCreuset, so seared the roast well & removed from pot. Added quartered onions and big chunks of carrot - tossed around for a couple of minutes. Added 1/2 C red wine to deglaze and reduced liquid to half. Put roast in pot, tossed in a small handful of dried porcini and a bouquet of fresh rosemary, thyme and 2 bay leaves. Poured in 2 cans mushroom soup and packet of onion soup mix. No seasoning except cracked black pepper. Covered with foil and topped with pot lid. Into 300 oven for 3-1/2 hrs (3#bottom round). Took 15 mins to prep and relaxed all afternoon while it braised. Guests raved about it. I know I tweaked it a lot from original recipe - but recipe begged to be tweaked! I happen to know original recipe rocks too!
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