AUGHINEA Recipe Reviews (Pg. 1) - Allrecipes.com (18894384)

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 22, 2012
Good stuffing. I used all FRESH herbs and upped them a bit. Used sourdough bread and my only meat was 1 lb hot Italian sausage. As others have stated, you'll need more stock. I probably used 2 or 2.5 cups. I didn't measure just poured it on until the bread was moist. I stuffed the bird with it and baked the remainder in a casserole dish. Delicious both ways!
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Maple Roast Turkey and Gravy

Reviewed: Nov. 22, 2012
Followed the recipe exactly, except for taking one reviewers suggestion to use a bag. This was my first bag experience. Turkey was moist and cooked 1 hour quicker than the recipe or the turkey said it would and it was stuffed, so if you use a bag, keep an eye on your bird. I could taste the maple flavor just on the very top pieces of the breast. The gravy was somewhat sweet but I really think it was the lemon zest that was problematic. I would cut that in half as it really came through, and with the sweetness, the gravy had a faint lemon dessert flavor we did not care for. Otherwise good, moist turkey.
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Slow Cooker Pulled Pork

Reviewed: Oct. 2, 2010
Split reviews on this. 2 of the 5 of us really liked it. I did not like that i could taste the root beer in the finished product. I will try again and be more choosy with my root beer selection, something with a little more spice to it. I also thought it was too dry. I had to add more bbq sauce and some apple cider vinegar.
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Cabbage Rolls II

Reviewed: Oct. 2, 2010
This is my favorite childhood dish from my grandparents farm. Our version is more savory (no lemon juice or brown sugar) but with the layering of sauerkraut and crushed tomatoes (grown on the farm and canned of course). Cabbage shortcut - microwave the entire head for 2-4 minutes depending on size. Let it cool a couple of minutes so you can handle it. The leaves just peel right off. Quick and easy.
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Greek Pasta Salad

Reviewed: Oct. 2, 2010
made it as directed minus the olives and it turned out great.
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Baked Teriyaki Chicken

Reviewed: Jun. 3, 2005
I love this sauce. It makes a very tasty marinade for chicken lettuce wraps. I cut chicken breasts into small pieces and bake them in the sauce, then sprinkle the chicken with sesame seeds and wrap it in butter/Boston lettuce and add julienned carrots, cucumbers, chopped green onions and black mushrooms. They are always a hit!
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