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    Soxfan

    somewhere in the woods of New England

    Chef #212971

    somewhere in the woods of New England

    Joined: May 01, 2005

    My Journal

    Saved Recipe Pesto Burgers (Light) by Redsie

    Jul 24, 2012 on Food.com

    Reviewed Breast of Chicken Scala

    "So yummy! I didn't flour the chicken either. Only simmered for 20 minutes and turned twice in the sauce then I removed chicken and made a slurry with warm water and flour to thicken the sauce. I returned the chicken to the sauce for 5 more minutes then served with steamed carrots and baked potatoes. Not fussy-very easy and tasty. Everyone in t..."

    Dec 4, 2011 on Food.com

    Reviewed Ovaltine Cake

    "5 stars all the way. I used plain Ovaltine- not the chocolate flavored one usually found here in the US. Nice crust-took about 42 minutes in my oven. Tasted great warm with butter and a cup of tea. Love the history behind the recipe too. My cake looks exactly like the pictures which are awesome by French Tart."

    Dec 4, 2011 on Food.com

    Reviewed Lemon Raspberry Muffins

    "These were wonderful. I used fresh picked raspberries that were very sweet so I also threw in a couple handfuls of blueberries for contrast. My son ate one before I could glaze them and liked it. Then after glazing, he LOVED it! Will make again and again."

    Sep 12, 2011 on Food.com

    Reviewed Country Pork Ribs in Tomato Gravy Recipe

    "5 stars all the way. Don't be tempted to Italian this up by adding basil, oregano etc. Definite comfort food..."

    May 11, 2011 on Food.com

    Reviewed American Chop Suey

    "This is the recipe I grew up with and I saw that you were from Mass. Well so am I! This is comfort food from..."

    Jan 27, 2011 on Food.com

    Reviewed Turkey Stroganoff

    "This was a solid 4 stars. Not gourmet but comfort food like I remember as a kid. The kids had a snow day fro..."

    Jan 18, 2011 on Food.com

    Reviewed Lower Fat Chiles (Chiles) Rellenos Casserole

    "I have made this several times and it's delicious. Leftovers heat great. Also I top it with 2 extra tbs. sal..."

    Sep 20, 2010 on Food.com

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