N K Thoms Recipe Reviews (Pg. 1) - Allrecipes.com (19099183)

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N K Thoms




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Grilled Portobello Mushrooms with Blue Cheese

Reviewed: Sep. 15, 2014
Have made similar, and have always been happy with the results. Usually add "very finely chopped garlic & red onion"(really FINE), a small dash or Worches - and, sometimes a TBS of crab meat in each 'shroom & a tps of butta. Don't overcook. After 5-6 mins, turn off grill, lay foil over 'em and pour the wine you uncorked 20 mins. ago. A good red is best......but, your choice. Enjoy.
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Lemon Blueberry Bread

Reviewed: Apr. 9, 2012
Suggestion: If the picture is the bread you made it appears that the fruit sank to the bottom of the pan. A few years ago I learned a trick to keep fruit/nuts/etc., suspended in this type of bread. Dust them with flour before incorporating into batter. It does work, so give it a try next time.
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3 users found this review helpful

One Pot Tuna Casserole

Reviewed: Jan. 30, 2012
Has anyone used canned chicken for thisinstead of the tuna? Sounds like a possible, maybe?
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Acorn Squash

Reviewed: Oct. 27, 2011
My TWIST on this recipe... I cook in the micro and place the 2 halves side-by-side in a Pyrex dish with a 1/4 inch of water, but I fill the cavities with brown sugar and then slowly fill with Soy sauce. The sweet of the sugar and sour of the Soy makes a great sauce when you mix the squash into the liquid. Micro them for about 10 mins on High. Check for doneness and micro again if necessary. Man Cooker of the house, Norm
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Easy Fried Eggplant

Reviewed: Oct. 7, 2011
I have always "weeped" eggplant & zuchinni by salting after slicing and letting it drain in a collandar - about 20 mins. Then pat dry and rub lightly with olive oil. After that, do what you do. I would agree plain crumbs are probably boring - use spices, but try and stay away from "salts". i.e., garlic salt, onion salt, etc. Best to use powders...
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Flavorful Beef Stir-Fry

Reviewed: Aug. 2, 2011
HINT: How to thin slice meat for this kind of dish. Put it in the freezer for a few hours (check often) and when it's partially "stiff", it's time to slice. Much easier than with fresh meat. Hope it helps?
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