ScallyW Recipe Reviews (Pg. 1) - (187355671)

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Best Toffee Ever - Super Easy

Reviewed: Dec. 12, 2014
Tried this for the first time ever tonight and was impressed by how easy it was. I made mine in a small bake tray so that it would be thicker. Didn't have a sugar thermometer as recommended by so many recipes so I played it by ear
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Easy Mouthwatering Baked Ravioli

Reviewed: Apr. 30, 2014
Was planning to do cheese ravioli in a mushroom sauce but fancied something with a bit more to chew on so I did half of that and half of this. Ground beef, threw in some mushrooms, garlic, a PINCH of salt and the remnants of a pot of bolognese sauce that I had left over. 3-cheese ravioli plus mozzarella and cheddar cheese. Didn't have Parmesan so I left that out which was fine as I don't particularly like it much. Very nice meal, easy and quick to prepare.
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Apr. 18, 2014
I should have liked this. It had all the ingredients for me to like it but it was awful! I don't know if it was the lack of precise measurements or what type of ingredients were to be used but for me, and my husband, this was a disaster. A 'cup' of something isn't helpful, grams or ml would be a better way to describe things, at least then we only have ourselves to blame if we go overboard, my 'cup' of Marsala wine was what killed it I think. It was overpowering and made it totally unpalatable. Or it might have been that it wasn't specified if it was sweet Marsala or dry and as I could only get sweet, I took a chance on that thinking that I had a 50% chance of being right. Who knows if dry Marsala would have made it better but if I ever get up the nerve to try this again, I'd try it with dry and a smaller 'cup'. The saving grace was that I didn't serve the sauce over the meat so we were able to still eat the meat, which was good.
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Cream Soup Base

Reviewed: Feb. 2, 2014
Living in Spain means there isn't the availability of many tins of soups in flavours I like so I made this cream soup base to use in a Chicken Divan. I made it with mushrooms sautéed in butter and it was out of this world. After so many 'taste tests' to check that I really did like it, I almost didn't have enough for the Divan. I'm sure it would be nice with other flavours but I don't know that I'd be able to resist just doing mushroom everytime. Great recipe. One comment about quantities though - I didn't want 8 servings though so I halved the amounts but ended up still using about 2 cups of milk as it was extremely thick at first.
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Leek Potato Mushroom Cheddar Soup

Reviewed: Nov. 28, 2012
This is the third soup recipe I've tried and I have to say it was the most successful. I had to make a few changes through lack of ingredients.... Didn't have celery salt so I put some celery in with the leeks and potatoes as well as a few slices of red peppers to give it a bit of colour - and because I had it and needed to use it up. Didn't have mustard powder so I used a squirt of Heinz mustard instead. Threw in a handful of frozen peas towards the end, again for colour. It was superb! I admit I was a bit worried about the garlic because the other two recipes I tried stated garlic as well and I found it totally overrode the taste of the main ingredient (1 was beet root soup and the other fresh pea soup) but I decided to try it with and again without if it did the same. It didn't. One of the tastiest soups I've had and will definitely be making it again.
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