Emsmom Recipe Reviews (Pg. 1) - Allrecipes.com (13769974)

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Nov. 21, 2011

This was so DELICIOUS!!! My boyfriend laughed and said I was making too much salad, but between the two of us and my two teenagers, my huge salad didn't stand a chance. Served with pan seared swordfish and garlic bread, and it was perfect. This may actually be on the Thanksgiving table this year. Thank you for sharing!

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2 users found this review helpful

Pineapple Bacon Burgers

Reviewed: Mar. 15, 2011

I made a few mods, but these burgers were AWESOME! My kids both ate two each. I just finished off the last one for lunch. I mixed a package of onion soup mix, 1/2 c BBQ and a small can of drained pineapple tidbits into 2# of meat and then made patties. I fried the bacon seperately, as I have an aversion to undercooked bacon. I was too hungry to wait for the charcoal on the grill, so I cooked them in a grill pan on the stove. They were very delicate, and I kept having to press pineapple back into the burgers, but we managed. We topped them with swiss cheese, tomato and a little more BBQ. I got 8 burgers out of this recipe. Thanks for sharing the recipe! We really enjoyed it and will be making it again soon!

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3 users found this review helpful

Barlow's Blackened Catfish

Reviewed: Jun. 3, 2010

OK, being from the great white north where we don't eat catfish on purpose, I was skeptical that I'd even like this recipe. My southern born and bred boyfriend and I rarely agree on food and the normal "fried in cornmeal" southern channel cat recipes don't appeal to me at all, but wel all like cajun type stuff, so when my son brought 15 catfish filets home from his fishing trip last weekend, I gave this a go. It was AWESOME! Spicy and tender and flaky. Fifteen filets, two teenagers, one good ol southern country boy, one displaced yankee, zero leftovers. 'Nuff said!

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1 user found this review helpful

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes

Reviewed: Apr. 20, 2010

This was really good! I couldn't find fresh rosemary so I used dried, added one whole onion some sliced garlic, red potatoes, beer brats and boneless skinless chicken. I think next time I'm going to toss everything in a little maple syrup part way through the cooking process just for a different kick, but this was great as is. It was a very satisfying meal served with sliced fresh tomatoes and crusty bread. Thanks for sharing a new way to incorporate bratwurst (one of my absolute favorite foods EVER) into my menu! :)

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1 user found this review helpful

Cinnamon Pickled Beets

Reviewed: Jan. 30, 2010

after unsuccessfully scouring my kitchen for my grandmother's recipe for pickled beets, I decided to come to allrecipes... and again, wasn't disappointed. This is as close to grandma's as I've seen. The only change was that she always tossed in a few cloves... probably 1/2t or so. I just heard my kids in the basement, "do you smell that? She's cooking beets again." so I must be doing SOMETHING right. :) Who cares if I'm the only one in the house who loves these? Thanks a bunch, TasteKing!

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7 users found this review helpful

Butterscotch Oatmeal

Reviewed: Jun. 29, 2009

This is my kids' new favorite for weekend breakfasts. Seems a little decadent for the most important meal of the day, but man, it's GOOD! :)

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2 users found this review helpful

Lemon Cake with Raspberry Mousse

Reviewed: Jun. 29, 2009

Delicious, light and refreshing. I didn't use the pie filling, just combined fresh berries with fresh whipping cream and used that as filling. I frosted the cake with a simple whipped cream frosting and decorated it with fresh berries, mint and lemon zest. It was AMAZING! So so easy... love it. This will be coming along with me to every picnic this summer. Thank you for sharing! :)

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2 users found this review helpful

Key Lime Pie VII

Reviewed: Jun. 29, 2009

SOO GOOD! I used a regular pre-baked pie crust (personal preference) and this pie turned out perfectly. Thank you!

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2 users found this review helpful

Champagne Sorbet with Berry Medley

Reviewed: Jun. 29, 2009

I can't rate this EXACT recipe, because I did modify it a bit. I pureed about 2 cups of mixed berries (strawberry, blueberry, blackberry and raspberry) and added to the champagne mixture as well as 1/4cup more sugar. It turned out great!!! The champagne keeps the sorbet at the perfect consistency, and the berries kept the sorbet from tasting overwhelmingly like champagne. We served this in martini glass with a sprig of mint and lemon zest. Very pretty presentation, refreshing and delicious! Thank you for sharing!

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13 users found this review helpful

Chocolate Bread Pudding with Bourbon Pecan Sauce

Reviewed: May 24, 2009

This bread pudding was so tasty! Definitely takes a lot of time to prepare, but is well worth the effort. For those who don't care for bourbon, it does cook out and the flavor isn't extremely strong (in my opinion anyway) but it most definitely adds more depth than serving the pudding on its own. The pudding is great, the pudding served with the sauce is out of this world. A new favorite, definitely.

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5 users found this review helpful

Banana Cream Pie I

Reviewed: May 24, 2009

Oh. My. Gosh. This was SO good... the ultimate comfort food. Everyone thought I had done this pie the ol' jello way until they took a bite. The custard was awesome! I covered the pie with fresh whipped cream and it was gone about 10 minutes after I took it out of the fridge. YUM! Definitely going in my recipe book and it's one I'll be going back to again and again. Thanks so much for sharing!

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1 user found this review helpful

Lemonade-Mint Iced Tea

Reviewed: May 24, 2009

Decided to make this tonight after a day of working in the yard. I used freshly brewed suntea and frozen lemonade concentrate (from Schwans). Since I'm a Yank, I didn't add the additional sugar but I thought it was perfect, and very refreshing! Even my son, who normally sweetens his tea with a ridiculous amount of sugar thought it was awesome. I'll be sharing this one with my friends! Thanks!

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2 users found this review helpful

Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed: Mar. 19, 2009

YUM! It's awesome with warmed pita bread, crackers or veggies as a healthy alternative to ranch dip. Like some of the other reviewers, I added dill, because that's how it was served in Turkey. I LOVE this. Thanks for sharing! :)

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1 user found this review helpful

Creamy Chocolate Frosting

Reviewed: Mar. 19, 2009

SO SO SO good. I was asked to create an intensely chocolate cake, and tried this frosting for it. It was amazing! Great consistency, spreads well and is firm enough for piping decorative edging. This is definitely a keeper!

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1 user found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 19, 2009

Really really good! I used it to frost an Irish Cream cake for St Patty's day, and wanted something close to the consistency of cream cheese frosting, but with the flavor of whipped cream. This was the best of both worlds. I did have an issue with lumps, some of butter and some of cream cheese, but it was late and I was in a hurry.. didn't read through the reviews enough to find out how to take care of that. No worries though, my client LOVED it! I will be making this one again and again (tonight as a matter of fact, I got another request for it!) but will heed Chubss advice concerning the lumps.

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1 user found this review helpful

Decadent Chocolate Orange Cake

Reviewed: Feb. 1, 2009

While time consuming, this cake is definitely a show stopper. I am the pastry chef for a small restaurant in my city and brought this in yesterday. I checked to see today how the guests liked it and it was a hit! I did change the way I frosted it though, covered both seperate layers in the ganache and waited for it to harden. I spread the orange cream filling on the bottom layer, and topped it with the second later. Instead of covering the entire cake (sides and all) with the ganache, I made a simple cream cheese frosting and spread that along the sides and piped some decorative icing along the top edge of the cake. It was beautiful! I am rating this cake as four stars though because while I loved the density of it, the layers were just a bit dry. I'm going to try playing with the recipe a bit to see if I can achieve a bit more moistness. All said though, this is DELICIOUS! The orange flavor is not overpowering and the combination of the orange and chocolate is wonderful! Thank you so much for sharing! If anyone has any ideas on how to deal the moistness, please let me know.

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7 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Jan. 19, 2009

Wow. I'd never made chicken and dumplings before, but this was amazing. I didn't have biscuit mix, so I used the substitute recipe, and since my son doesn't like potatoes, I omitted those. (I meant to serve mashed potatoes on the side, but this smelled sooo good cooking that I just wanted to get it to the table!) My normally picky kids absolutely LOVED this, and have asked that I make it often. Thank you so much for sharing. This is definitely comfort food at its best.

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1 user found this review helpful

Hanky Panky

Reviewed: Oct. 23, 2008

Like many of the other reviewers, we always served this on cocktail rye growing up, but we called the Pizza Ryes or Buffalo Chips. (very appetizing!) Nowadays, my kids prefer this mixture as a dip with restaurant style tortilla chips. However you eat it, it's awesome!

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6 users found this review helpful

Honey Oat Beer Bread

Reviewed: Oct. 12, 2008

Giving this one three stars for now, am planning to try it again, because it's faster than most beer breads and I like the idea of adding honey and oat. My son (age 15) made this one tonight, and I was busy doing other things, so I PRESUME he followed the recipe correctly. We used Guinness (because I can't stand drinking the stuff) and the bread was very dense, and a bit dry. The kids thought it was just ok, but with butter and honey, it's pretty tasty. As I said, will try it again but with a lighter beer, one that I actually enjoy. Probably going to toast up the rest of this loaf to serve with soup or some kind of dip.

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1 user found this review helpful

Pumpkin Cookies V

Reviewed: Oct. 12, 2008

These are incredible! I followed the recipe exactly, but I halved it because I only had one cup of canned pumpkin leftover from another recipe. The cookies turned out perfectly. I used the Pampered Chef Large Scoop (it's like a small ice cream scoop or a large melon baller) and flattened it out on the side of the batter bowl so each cookie would be the same size. I baked them at 350 on a stoneware pan, and I know they were in for more than 10 minutes, but I'm terrible about using a timer. I just checked them until they were very slightly browned on top - probably 12-14 minutes. They flattened out a bit but looked like muffin tops and once frosted, I had to defend them from my teenagers until I could get a pic. My half batch made exactly 22 cookies, (exactly 22... the kids were skeptical and didn't steal any cookie dough) The cookies are good sized, about 3" in diameter and 3/4" tall. I am afraid to walk back into the kitchen to see the carnage... there are probably none left. These would be great with a cup of coffee or to take along to a luncheon, if you can keep them safe for that long. Next time, I bake when I'm home alone. ;)

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1 user found this review helpful