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Carrot, Potato, and Cabbage Soup

Reviewed: Dec. 5, 2012
This soup was very tasty! I'm always pleased when I try a recipe and I don't have to make a whole bunch of tweaks to it to get it to taste good. I pretty much left the recipe as is except I sautéed the onion, carrot, garlic and cabbage in 1 1/2 tbsp olive oil before adding it to the soup and then I left it chunky. I seriously doubt if I will get my kids to eat this but I'm perfectly happy to gobble it all up myself. I don't think it takes quite as long to prep as the recipe says. The chopping went quickly (although I did use pre-diced onions) and the sautéing was pretty hands off. Once I got it in the skillet, I only stirred every so often because I wanted the veggies to start to carmelize. I used medium heat and a heavy, cast iron skillet so I was able to do other things during this part of the prep. Overall, a keeper that I will make again.
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Chicken Tetrazzini IV

Reviewed: Sep. 25, 2012
I tweaked this just a little by sauteing an 8oz pkg of white button mushroom and half a small diced onion and adding it to the sauce. I also used whole milk instead of heavy cream. Two previously cooked chicken breasts, sliced thin, added more than enough meat for our familly. I skip the baking step because I was in a hurry and my kids were hungry. I'm sure the baking would have finished it off nicely but it was good without it too. Last, I splashed in a little more chicken broth at the end once I dumped in the spaghetti and chicken because it was so thick I couldn't stir. All in all, this was a tasty, satisfying dish that I will make again.
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2 users found this review helpful

Lemon Chicken Piccata

Reviewed: Dec. 15, 2010
This recipe was delicious with some modifications. I gave it 5 stars because I think it would have been good without the modifications too... I just never cook exactly by any recipe. Here is what I did differently... I pounded out the chicken but did not cut it in medallions. I pan fried it in a cast iron skillet using olive oil instead of vegetable oil. After the chicken, I wiped out the pan and added a little more olive oil and some margarine (I have a dairy allergic person in my family so no butter). I added 2 cloves of garlic then a 1/2 lb of thinly sliced baby portabella mushrooms. After the mushrooms released their juices, I added the liquid. I used 2 cups of good chicken stock plus 1/2 cup of a reisling. I also double the lemon juice and left out the lemon slices. I zested one lemon into the sauce and saved the lemon slices for plate garnish. When correcting seasoning at the end, I added a generous amount of sea salt and fresh cracked pepper and a pinch of raw sugar. I served the chicken with the extra sauce over mini bow tie pasta. All three of my kids ate this and my husband gave it a thumbs up and I loved it. I would definitely make this one again!
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18 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Dec. 15, 2009
I followed the instructions to the letter except I used Kosher salt instead of sea salt. It was WAY too salty, the garlic was overly browned and bitter and the broccoli itself was tough. We're big broccoli eaters at our house (2-3X/week for dinner) and everyone gave it a thumbs down. :( If you want a great oven roasted veggie recipe, check out oven roasted cauliflower -- it has rosemary in it and is absolutely delish!
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4 users found this review helpful

Oven Brown Rice

Reviewed: Dec. 15, 2009
This recipe was BBBBBBoring! We tried it using other reviewer's suggestions to use low sodium broth and reduced the amount of salt. It tasted no different then when I make instant brown rice with chicken broth and took a lot longer to get on the table. Other than the non-instant brown rice being less expensive, I don't see any advantage to using this recipe.
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1 user found this review helpful

Roasted Rosemary Cauliflower

Reviewed: Feb. 16, 2009
We made this recipe as posted except we used dried rosemary instead of fresh. I also baked it in my convection oven which helped with browning. It was incredible. I love french fries and have never found anything that satisfies my craving for fries until now. This recipe is my new french fry substitute. It's really that good.
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3 users found this review helpful

Marinated Baked Pork Chops

Reviewed: Oct. 17, 2007
This was not a hit with my family. The sauce was lackluster and the pork chops did not turn out tender at all! I did what other reviewers suggested: doubled the sauce, marinated for 4 hours before cooking, cooked first 30 minutes covered with foil, drained, cooked another 20 minutes uncovered then 3 minutes under the broiler to set the sauce. This one won't stay in my recipe box.
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Garlic Prime Rib

Reviewed: Jan. 2, 2006
Everyone at my dinner party RAVED about the flavor of the meat. I only had one problem: My prime rib was never frozen, I let it stand for one hour at room temp but it was still very cold. I ended up having to cook it for an hour longer than the recipe called for. I used a digital thermometer to watch the temp and with an extra hour it was perfectly medium rare. Dinner was quite late but still great.
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1 user found this review helpful

 
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