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    StacL

    Springfield, IL

    Chef #136597

    Springfield, IL

    Joined: Apr 07, 2004

    18 reviews by StacL

    1 - 10 of 18 sorted by Date | Rating | Helpful

    Reviewed Avocado ,black Beans and Corn Dip (Great for the Big Game
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      |  By biodeb

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    "Because I was making this the same day as visiting the grocery store and they didn't have any ripe avocados, I left them out. Because of personal preference I left out the bell pepper and jalapeno. I followed the recipe otherwise, and absolutely loved it!! Next time I will plan ahead and make sure to add the avocados!"

    Jan 22, 2013 on Food.com

    Recipe #493209

    Reviewed Cyn's Wild Mushroom Ravioli
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      |  By Cynna

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    "The five star rating is for the mushroom filling, which was absolutely delicious. The dough didn't work for me."

    Jan 22, 2013 on Food.com

    Recipe #107146

    Reviewed Delicious Asian-Glazed Pork Steaks or Pork Chops
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      |  By Kittencalskitchen

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    "Very good recipe. The sauce was great, but I found the meat didn't absorb the flavor. I think the pork would benefit from marinating in the sauce for at least 24 hours prior to cooking."

    Jan 16, 2013 on Food.com

    Recipe #134655

    Reviewed Slow Cooker/Crock Pot Cranberry Pork Loin Roast
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      |  By Kittencalskitchen

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    "Made this for one of our Christmas dinners this past year because I was burnt out on ham and turkey. This recipe was easily tripled to serve a 9 pound pork loin. I skipped the browning step and omitted the garlic. Followed the recipe otherwise, and it turned out great! There were only 2 pieces left after the dinner."

    Jan 16, 2013 on Food.com

    Recipe #336205

    Reviewed Gnocchi With Mushroom Clam Sauce
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      |  By lucy k.

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    "This had great flavorand was easy and quick to make!!!!! I used olive oil instead of butter and omitted the celery and cayenne. Thanks for sharing!!!"

    Aug 3, 2012 on Food.com

    Recipe #295618

    Reviewed Chicken Breasts Stuffed With Mushroom Bread Pudding
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      |  (1 person found this helpful) |  By Sweet Jezebel

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    "Loved the flavor of the mushroom bread pudding! I only had 4 chicken breasts, but they were fairly large so I didn't have a lot of extra filling. The recipe didn't specify how many eggs to use, so I used two. I think one would have been sufficient as I ended up having to add a little more bread to thicken it. I also added a pinch of thyme into..."

    Aug 3, 2012 on Food.com

    Recipe #458181

    Reviewed Caramelized Scallops With White Wine
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      |  By Brookelynne26

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    "My husband has continually asked me to cook scallops for him, and being that I am not a huge fan, I've been trying to hold off. Well I finally gave in when I found this recipe. Having fresh scallops makes a world of difference. I realized that I didn't have a lemon in the house, so I had to omit the lemon juice, but the scallops turned out grea..."

    Jul 2, 2012 on Food.com

    Recipe #480820

    Reviewed Crspy Parmesan Asparagus
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      |  By Jazz Lover

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    "Wonderful recipe!!! I used seasoned breadcrumbs instead of panko and beat the egg whites until they were just a little frothy. After dipping the asparagus into the egg white then breadcrumb/parmesan mixture, I stuck them in the fridge until I was ready to bake them for supper. It was super simple, and had great flavor. Thank you for sharing!"

    Jul 2, 2012 on Food.com

    Recipe #475027

    Reviewed Blackberry Muffins
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      |  By frozenmargarita

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    "This was a great recipe! I liked the tang of the sour cream. I used fresh blackberries from my blackberry bush. I must have mixed the batter a little too much, because they came out a little more dense than I had expected. Everyone still enjoyed them! Thanks for sharing."

    Jun 29, 2012 on Food.com

    Recipe #224291

    Reviewed Tex Mex Casserole
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      |  By Ceezie

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    "I really liked the ease of this recipe. And for having so few ingredients, it was full of flavor! I used all ground turkey (no beef, but didn't make any other changes. Next time, I will add some black beans. I didn't need the full 30 minutes cook time in the oven. I checked it at 20 minutes and the cornbread was done and golden brown. Thank..."

    Jun 27, 2012 on Food.com

    Recipe #383258

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