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Topsail Beach, United States
Member since Jun 2006
"Very easy to make and tasty. On the video Laura had not peeled the squash so I did not either. The peel was edible but distracting. Next time I will peel it before cooking. Nice flavors. "
"Pleasant but no wow factor. Easy to make. Would be a satisfactory summer side but more for family than company."
"The apples went well. The caramel was difficult to get right. The sugar melted without a problem but I think you need more water than just "a spoonful". My butter broke down almost immediately when the sugar was at the right color and I added the butter to the recipe. I haven't made caramel previously so I not certain what went wrong. I know ""
"Very easy to make and an excellent dish. This will definitely be a keeper.""
"I thought the recipe was very good--my wife thought it was excellent. I added halved seedless grapes and a sprinkle of feta cheese on the top. Delightful light salad that would appeal to a lot of individuals. Certainly only minutes to prepare.""
"Beautiful presentation and fairly easy to do. I use Pepperidge Farm puff pastry which is square instead of rectangular which I think Laura obtains. Consequently when the dish was prepared, each person got half of the horizontal slice rather than a total horizontal slice from side to side. I rolled out the top sheet some to try to make it fit o""
"Very easy to do and delicious. Most people have a very limited exposure to endives, but the ones I served this to have really enjoyed it. The first time I made it, I trimmed the stalk as much as possible. This was a mistake, because it was difficult to turn the endives over in the pan without them falling apart. The second time I halved each e""
"Quick, easy and delicious! My type of recipe. I used ocean scallops because the bay scallops which were available looked like they would taste like pencil erasers.""
"One of the best red cabbage recipes I've had. Easy to do, delightful to eat. Will go with many entrees. Will probably serve it under a thick pork chop in the near future. ""
"Very simple, very tasty. Watch the heat under the onions--need to be really low--add a little water if they are browning too fast. Looks great on presentation""
"AllysonAF indicated it was very tough. If it wasn't cut across the grain and very thin, it can be exceptionally tough. Of course, it may have been cut very appropriately, but just a real tough steak. Tasty though!""
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