SummerSun
Harrisburg PA
My Most Recent Ratings
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Yankee Pot RoastLOL! I think this review goes with my Rice Pudding recipe rather than this pot roast recipe. Then again, cinnamon on pot roast might be an interesting twist!
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Fajitas[I posted this recipe.]
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Eggplant (aubergine) Parmesan[I posted this recipe.]
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Chicken, Shrimp and Andouille Jambalaya[I posted this recipe.]
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Cathie's Summer Tomato Salad[I posted this recipe.]
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Polish Breaded Pork ChopsYes, maybe too much water. Also, when I dredge in bread crumbs, I REALLY press the bread crumbs in HARD. Once dipped in the egg, I put the chop in the frying pan immediately. Hope this helps!
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Healthy Mango ChickenOops! I just found the original recipe and it calls for 10 oz. white mushrooms. Hmm... any way I can edit the recipe?
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Kapusta[I made edits to this recipe.]
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Rich and Fattening Macaroni and CheeseCOOKING VARIATION: When I serve on a buffet, or plan this for a covered dish, I use my oval crockpot instead of the 9" x 13" pan. Because the crock is removeable, I follow the directions as written. The crockpot version can be made the day before and just slowly reheated. This is a great kid-pleaser for the holidays! [I posted this recipe.]
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Polish Breaded Pork Chops[I posted this recipe.]
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Cashew Yummies[I posted this recipe.]
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Barley Salad[I posted this recipe.]
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Ham, Spinach, and Mostaccioli Casserole[I posted this recipe.]
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Winter Squash MedleyThe rind can be left on the acorn squash. Doing so adds color to the dish, and extra vitamins. Cooking softens the rind so it doesn't interfere with the enjoyment of the dish. Of course, the rind on the butternut squash is too coarse and must be removed. [I posted this recipe.]
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Mom's Rice Pudding[I posted this recipe.]
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Sweet and Sour Red CabbageHubby said it was great, and he rarely comments on new recipes. I think it will be even better tomorrow. My only complaint is that the instructions are poorly written, like a bad cut-and-paste job. I searched the internet and found the original instructions from the book. They should read as follows: "Shred cabbage; steam over rapidly boiling water 10 minutes, or until crisp-tender. Remove from heat; drain thoroughly. Dissolve cornstarch in water; add remaining ingredients; cook over medium heat until slightly thickened. Put cooked cabbage in large mixing bowl; add sauce and mix well. Use this dish with either hot or cold meat." (I served it with corned beef.) My fellow chefs who import this recipe may want to change the instructions in their personal copy.
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Healthy Mango ChickenPOINTS? Value: 5 [I posted this recipe.]
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Baked Honey Onions[I posted this recipe.]
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Artichoke Spread[I posted this recipe.]
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Cinnamon Apple Cider[I posted this recipe.]
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on Saturday, February 18, 2012
on Thursday, October 14, 2010
on Thursday, October 14, 2010
