Oxford's

29out of29

Reviews

Simmered Cabbage

Posted by Julesong  

Excellent. I have not cooked cabbage and rarely get it because it's pretty bland. However, this was outstanding. I think the sherry is necessary, brightens up the dish. — Oxford Aug 16, 2008

Recipe #100417

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Absolute Best Ever Lasagna

Posted by ratherbeswimmin'  

Do not let the 4-star rating mis-lead you. I really believe that 5-star reviews are way too liberally given out on this site. One almost wishes the site would allow for a 4.5 star capability, but I digress.... This is going to replace my... — Oxford Sep 22, 2007

Recipe #28768

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Cinderella Beef Short Ribs

Posted by Vicki in CT  

We liked this a lot. I especially love vinegar-based sauces, and this delivered. However, I had to add some sweeter sauce to the non-basting sauce. Spot on. — Oxford Sep 15, 2007

Recipe #238886

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Baked Texas Jalapeño Peppers

Posted by Just Cher  

I love the fact that they are not fried. I love the fact that they are low carb. — Oxford Jul 22, 2007

Recipe #85201

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Chunky Blue Cheese Salad Dressing

(1 person found this helpful) Posted by Luby Luby Luby  

Simply outstanding, like the five-stars suggest. With this recipe, I have learned that almost all of the restaurant and ALL of the store-purchased blue cheese dressing has a chemical taste. However, this dressing is amazing. I believe that the... — Oxford Jul 22, 2007

Recipe #55514

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Greek Salad

Posted by Sue L  

Excellent with vibrant colors and the balance of all the flavors gives it a rich and deep complexion. The dressing, alone, was very good. The dressing is "less is more" and the salad itself is "more is more". — Oxford Apr 22, 2007

Recipe #26384

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Spicy Grilled Catfish

(1 person found this helpful) Posted by s'kat  

Well, I'm in a minority here. The marinade did not impart much flavor at all. It seemed promising and compared to the picture mine did not impart that dark charred red color. The flavor was, frankly, bland. I dont think I did anything wrong... — Oxford Apr 1, 2007

Recipe #32939

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Grilled Moroccan Chicken

Posted by Mirj  

It was very good, not great. Needed to be marinated about 3x longer than suggested, which may be personal preference. It's a keeper. — Oxford Apr 1, 2007

Recipe #15580

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Lime-Soaked, Cumin-Crusted Skirt Steak

(1 person found this helpful) Posted by Sharon123  

We were looking for a South American dish for my daughters class project and I made enough for dinner the night before also. Very simple and had excellent flavor to it. 4 stars is very high for me, so dont be mislead that it didnt get 5 stars.... — Oxford Dec 10, 2006

Recipe #120681

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Carthagenian Flank Steak

(2 people found this helpful) Posted by Lauralie41  

This recipe is an example of why I save recipes for future use. I really think this is one of the better recipes that I have tried and I'm an accomplished outdoor cook. Excellent. — Oxford Sep 16, 2006

Recipe #140771

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Mexican-Style Pasta With Chicken and Peppers

(9 people found this helpful) Posted by punkarooni  

Family loved the recipe. Very tasty and freezes well. The only thing I'd say is to DOUBLE the chicken. It could use more protien and may add mushrooms to it next time. Excellent. — Oxford Jan 10, 2006

Recipe #136822

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Foul Mud a La Alfanoose

Posted by Kumquat the Cat's friend  

Sorry, just did not like the taste of this at all. I guess I just learned I dont like fava beans and it was a bit bland. This dish may be beacuse it's not to my taste even though I like parsley and all the other ingredients. None of the family... — Oxford Jan 7, 2006

Recipe #133315

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Roasted Garlic

(1 person found this helpful) Posted by riffraff  

Very simple and good, just what roasted garlic should be. I usually drizzle some olive oil on the top of the bulb before I wrap in foil --- just what I've always done. — Oxford Jan 7, 2006

Recipe #6570

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TGIFriday's Black Bean Soup

Posted by Little Bee  

Fantatic. Family loved it. Only 1 star missing because it is not excellent, but I will make this a keeper. Very good depth of flavor. — Oxford Jan 2, 2006

Recipe #102274

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The Best Chicken Tortilla Soup

Posted by LorenLou  

The reason I love zaar is for reasons like this. I love tortilla soup, and I depsarately wanted to like this soup, but it was too bland for me. Really no depth of flavor and if I do make this again I will cut the oil in half — not for health... — Oxford Jan 1, 2006

Recipe #85800

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Pasta E Fagioli

(1 person found this helpful) Posted by Big Sis  

Flavorful soup and simple to make and would have a 5-star rating except the flavor was good - not great. Adding a carton of chicken stock and a carton of beef broth really made the broth deep in flavor. Like another reviewer said, it was too... — Oxford Dec 26, 2005

Recipe #108721

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Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

(44 people found this helpful) Posted by KITTENCAL  

Rare as it is that I give a 5-star review but this is one of them and my wife and children agree. The only thing I would change, and it should not affect the rating, is to double the sauce. The sauce is enough to "glaze" the dish and the... — Oxford Nov 19, 2005

Recipe #129345

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Big Texan Texas Caviar

(2 people found this helpful) Posted by Miss Annie  

I've been looking for a version of what we call "LA Caviar" which stands for Lower Alabama Caviar. This is almost the exact recipe. For me to give a five-star rating a recipe has to be truely exceptional, so a 4-star is an excellent rating for... — Oxford Sep 3, 2005

Recipe #18894

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Chicken Tortilla Soup II

(2 people found this helpful) Posted by Eddie Shipman  

Fantastic. Very flavorful and savory with the milk giving it an ever so slight satin finish. In fact, this soup is more low-fat than it shows here because I believe that "chicken meat" is sending the fat level up here. If you use skinless... — Oxford Mar 6, 2005

Recipe #4627

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Mean Chef Chili

(5 people found this helpful) Posted by Jeff Hixson  

I hate giving this such a low review, because it took me so long to cook and prepare. I enjoyed the process and the half day it took to run down the ingredients. But that was the fun part. The flavor just was not the type of flavor I like I... — Oxford Feb 19, 2005

Recipe #25014

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