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Oven Stew II

Reviewed: Feb. 17, 2013
Although browning the meat on the stove top still develops the best flavor, this high-heat oven "browning" was a great compromise, and much less messy. Thanks for sharing this technique. The instructions didn't call for it, but I covered my pan during the first 30 minutes to prevent splatters in my oven. Next time, I will probably add the salt to the flour so that the fond (browned bits) have more flavor. The recipe can easily be adjusted for whatever vegetables you have on hand/in the freezer.
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Lemon-Basil Fruit Dressing

Reviewed: Apr. 22, 2008
Thanks, Carol. We liked this. Surprising and refreshing. "Hmmm...what's in this? Mint?? Oh, basil! Yum!" I served it shortly after making it, but also found that the flavors set up nicely if allowed to blend overnight. Tossed leftover dressing on mixed greens with grilled chicken and fruit, and that was good, too. For delicate appearance, make sure to finely mince the basil.
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