Basset Hound Mommy Recipe Reviews (Pg. 1) - Allrecipes.com (10058037)

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Roasted New Red Potatoes

Reviewed: Nov. 2, 2009
I put everything (and some added garlic powder) in a Ziploc bag and shook to coat. Simple, easy, and tasty!
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Manicotti Alla Romana

Reviewed: Sep. 7, 2013
Although this recipe took quite a bit of time to prepare, the results were entirely worth it. I didn't change a thing and it was delicious. Make sure to drain the spinach well to prevent sogginess in the dish; I placed the cooked spinach in a strainer over a bowl, pressed down to remove liquid, and left it there for several minutes to drain.
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Pleasant Pork Chops

Reviewed: Mar. 21, 2011
I added extra garlic and used light sour cream. Although this recipe is a tad time-consuming, the results were quite tasty and would be good on chicken as well as pork.
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5 users found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Nov. 1, 2010
This was delicious! My husband and I loved it. It makes a fantastic Thanksgiving or Christmas dessert.
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3 users found this review helpful
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Grilled Brown Sugar Pork Chops

Reviewed: Oct. 17, 2010
This is a great recipe! It was certainly sweet, but neither my husband nor I found it too sweet. I think this would make a nice holiday recipe. I used a little less vegetable oil, but other than that kept everything else the same. Thanks for a great recipe.
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7 users found this review helpful
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Rainbow Clown Cake

Reviewed: Aug. 13, 2010
These were SO fun to make and eat!! I’m not a fan of using boxed cake mix, so I used the Heavenly White Cake recipe from this site in place of the boxed cake mix. I will absolutely make these again!
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13 users found this review helpful
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Baked Kale Chips

Reviewed: Nov. 9, 2009
Really simple and good! Dont' put the baked chips in a closed Ziploc bag; I did and the moisture from the oil on the kale chips caused all the chips to become soft again. Yummy!
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Super-Delicious Zuppa Toscana

Reviewed: Nov. 5, 2009
I made this to get rid of some Italian sausage in the freezer. It looked just like the famous restaurant’s version, but for some reason, it tasted nothing like it. The only changes I really made (other than using kale like the restaurant does) were to use turkey bacon and low sodium chicken broth; could this have been my problem? The soup didn’t taste bad, but it didn’t taste like the restaurant version, either. Hmm, might have been my fault… Well, anyway, I probably won’t make this again since I rarely buy Italian sausage as hubby is not a fan. Thanks anyway! :) UPDATE: I tried the soup after a night in the fridge and BOY, WHAT A DIFFERENCE!! I think the flavors from the sausage needed to mix with the broth; that’s what was missing from the taste. Now, the soup tastes GREAT and VERY close to the famous restaurant’s version! I most certainly will make this again, but I will let in sit in the fridge a day or two before serving—the difference is amazing. Thanks for a great recipe!
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Birthday Bones

Reviewed: Aug. 17, 2009
I made these for my dog’s 4th birthday and he loved them. I replaced the milk with chicken broth since dairy is not good for dogs (they can have difficulty digesting lactose). Next time, I will shred a cooked chicken breast and some carrots and add those to the mixture for added tastiness.
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Kentucky Butter Cake

Reviewed: Aug. 17, 2009
Good recipe! My changes: replaced 1/2 c. all-purpose flour with whole wheat flour for added healthiness (couldn’t taste the difference); used 1 T. cider vinegar plus enough milk to equal one cup in place of buttermilk; added almond extract and extra vanilla extract to the batter; for butter sauce, replaced water with Kentucky bourbon and added a splash of almond extract. Per others’ reviews, I doubled the sauce, but as I ended up only using around half of it anyway, I really don’t think it needs to be doubled—my cake still came out very moist. In my attempt to reduce this recipe’s calories, I replaced some (no more than 1/3) of the butter in both the batter and the sauce with margarine, and it tasted fine.
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Scalloped Potatoes and Onions

Reviewed: Jul. 20, 2009
I seasoned the onions with salt and pepper and sautéed them in butter four to five minutes. I did additional seasoning with chives, thyme, minced garlic, and parsley. Based on reviews, I stirred the cream sauce and potatoes together in a large bowl in order to evenly distribute the sauce. I microwaved the potatoes first using the baked potato setting on my microwave and then cooked them for an hour at 375°. Five minutes before the potatoes were done I sprinkled another round of the above-listed seasonings on top of the potatoes. Perfect.
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Best Brownies

Reviewed: Jul. 20, 2009
The name says it all. Delicious! I made the recipe exactly as stated. One thing: I think that the brownies would be equally as good with or without the frosting---if you like very sweet and rich, then frost the brownies; if you prefer a slightly less sweet taste, leave the frosting off.
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Italian Peas

Reviewed: Jun. 9, 2009
I used extra garlic (pre-minced to save time), garlic powder, added Italian seasonings, and some bacon pieces since I thought they sounded good. I used half of a yellow onion; half seemed like enough and the yellow onion was what I had on hand. I’m not a huge fan of peas, but I can definitely eat them this way.
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Strawberry Pie II

Reviewed: May 9, 2009
This was one of two pies I made for my dad’s b-day; it disappeared so quickly that he didn’t even get a piece! I used ¾ c. sugar and mashed ¼ of the strawberries, but next time I may mash the recommended amount. I make all my crusts from scratch, but this was my first time making a pie where the actual pie filling didn’t need to be baked but the crust still did. Baking a pie crust w/o the filling inside is called pre-baking or blind baking. I did some research on this: when pre-baking a crust, it will need to be weighted so that the edges of the crust don’t fall down while baking. To pre-bake an unfilled pie crust place the crust in the pie pan, grease one side of a large piece of aluminum foil, and place the foil into the pan with the greased side down. Make sure the foil is large enough so that several inches of overhang are left around the pan edges; leave enough so that the foil can be grabbed and pulled out of the pan later. Next, weight the crust by filling the foil-lined pan with dry beans or rice, making sure to fill the pan all the way up. Bake at 450° for 8 to 10 minutes until the crust has firmed up, then remove the foil and beans or rice. To completely bake a pie crust whose filling will spend no time in the oven, continue baking the unweighted crust for 10 to 15 minutes more, or until golden brown. To just pre-bake a crust that will go back in the oven later, bake the weighted crust as above, remove the foil and beans or rice, and only bake 5 minutes more.
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World's Best Lasagna

Reviewed: Mar. 19, 2009
This lasagna was great! Now that I’ve said that, let me say that both my fiancé and I think that Linda’s Lasagna from this site is better. That’s not to say that this wasn’t a fabulous recipe—Linda’s lasagna is just a little bit more fabulous, at least to us anyway. :)
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Cheddar-Thyme Flaky Biscuits

Reviewed: Mar. 12, 2009
Wow, what flavor! I made these exactly as stated with the exception of reducing the sugar a tad, adding a bit more milk, and using a little more cheese (personal preference). I bet these biscuits would be good with some fresh garlic added or some browned sausage incorporated into the dough for more of a complete breakfast biscuit! This is a very versatile biscuit recipe, and thyme and cheddar are not the only herb and cheese types that can be used. I can’t wait to eat a biscuit tonight! Thanks for a great recipe!
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Easy Olive Martini Chicken

Reviewed: Sep. 25, 2008
This tasted great. I sauteed onions and mushrooms along with the garlic and added them to the mix. I served this over pasta, but there wasn't enough sauce even though I doubled the liquid. Next time I will triple or quadruple the liquid. Too much sauce is better than too little; the extra can always be sopped up with some bread!
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Cheddar Buttermilk Biscuits

Reviewed: Nov. 20, 2007
These were great and smelled fabulous! I made a big batch and froze them for future eating. Definitely a keeper!
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1 user found this review helpful
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Cajun Style Baked Sweet Potato

Reviewed: Jul. 8, 2009
I cut the potatoes into chunks, leaving the peel on, and put everything in a Ziploc bag and shook to coat the potatoes. I baked for 35 minutes and broiled for 10-12. Tasty!
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Sweet 'n' Hot Glazed Salmon

Reviewed: Jul. 14, 2009
I replaced the apricot nectar with 1 c. apricot preserves mixed with ½ c. water and omitted almost all the honey since the preserves had plenty of sweetness to them. I used close to ½ T. dried ginger instead of fresh and used pre-minced garlic to save time. Next time, I will cook as directed and just give the fish one final basting right before it comes out of the oven. Hubby loved this recipe, so I'll definitely be making it again!
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