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

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Barbequed Steelhead Trout

Reviewed: Dec. 30, 2010
Barbequed trout certainly sounds interesting, but this was great!! Full of just the right amount of flavor. The only change I made was adding garlic powder. Delicious!
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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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Corned Beef and Cabbage I

Reviewed: Mar. 21, 2011
Fantastic recipe! I had never made corned beef and cabbage before, but this turned out great. I added a whole peeled onion and a few peppercorns to the beef while it simmered. Before adding the cabbage, I took the beef out to rest and wrapped it in aluminum foil to stay warm. I served this with the Nana Dot’s Irish Soda Bread recipe from this site. Delicious!
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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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Chicken Quesadillas

Reviewed: Aug. 7, 2010
Good recipe! I omitted the bacon, and sautéed some garlic with the rest of the rest of the vegetables. Next time, I may substitute chili peppers or jalapenos for one of the bell peppers. I used the chicken and vegetable quantities as stated, but I only had enough mixture to fill seven (rather than ten) tortillas. Tasty!!
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3 users found this review helpful
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Broccoli-Stuffed Sole

Reviewed: Aug. 26, 2010
This was a good base recipe, but I made quite a few changes. I used spinach instead of broccoli, a Mexican cheese blend (that was what I had) instead of cheddar, Bulgur wheat instead of rice (had no rice, but would prefer rice), and used flounder as my fish of choice. I added sautéed onion and garlic to the stuffing as well as some garlic powder, onion powder, and crushed red pepper. I also added some crumbled turkey bacon to the mix and that really added to the taste. Lastly, I used about half the recommended amount of salt per the reviews. My husband thought the dish was just okay, but I thought the stuffing was delicious (good enough to eat by itself, in fact). The dish was a little more time-consuming than I’d like, especially considering the so-so reviews by my husband. I liked it though, so it’s still on my list.
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Beef Barbecue Biscuits

Reviewed: Oct. 17, 2010
Wow, these exceeded my expectations!! I used the biscuit dough from the "Never Fail Biscuits" recipe on this site, and the recipe turned out great. The recipe is very versatile and any number of fillings could be used---chicken, broccoli, and mozzarella with perhaps a cream of mushroom type soup or beef, onion, olives, spaghetti sauce, and mozzarella...the possibilities are endless. Thanks for a fantastic recipe!!
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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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Nana Dot's Irish Soda Bread

Reviewed: Mar. 19, 2009
The combined taste of raisins and caraway seeds in this recipe is wonderful. I'd never had Irish soda bread before, but this was great! This recipe will not give you cake-like bread, but a denser, scone-like loaf; I imagine it’s more of a traditional Irish soda bread recipe. I halved the recipe, left out the currants, and didn’t need to cook it quite as long as suggested. Thanks for a great recipe!
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Cajun Spice Seasoning Mix in a Jar

Reviewed: Mar. 27, 2009
I made this recipe for myself and didn't put it in jars to use as gifts. It was great though! The only thing I did differently was use black pepper in place of white. I didn't have any white pepper and I didn't want to have to go to the store; I'll pick some up next time though that way I can properly make this recipe. :)
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Apple Pie by Grandma Ople

Reviewed: Apr. 20, 2009
Wow, this was great. This was the first pie I ever made and boy, was it good! I made a lattice crust and cooked it for 40 minutes. The upper crust came out a little crispy, but after the pie cooled, I put aluminum foil over it and the moisture from the filling soaked into the upper crust, making it softer. I gave some pie to my dad and he thought it was great. I used all eight Granny Smith apples, added ½ t. nutmeg, 1 t. cinnamon, and 1 t. or so vanilla (and forgot to take out the same amount of water, but it was still fine). I brushed the bottom crust with egg wash of equal parts egg white and water. I saved approximately 1 c. glaze to pour over the lattice, but next time I will probably pour all or nearly all of it in with the apples and just glaze the top crust with egg wash. For the crust, I used the Ruth’s Grandma’s Pie Crust recipe from this site. Thank you Grandma Ople for a wonderful, wonderful apple pie!
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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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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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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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No Bake Cookies III

Reviewed: Mar. 1, 2008
Yum! I LOVE this recipe! Just like MawMaw used to make!
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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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Cranberry Sauce

Reviewed: Nov. 7, 2008
Good cranberry sauce! I used to have canned sauce growing up, but fresh is great! I must admit though, that due to growing up on canned, I like canned and fresh equally… :) This was an easy and good recipe though. I used half brown sugar and half white, along with a dash of cinnamon. I may add a bit less orange juice next time as I felt that the sauce was a little runny and didn’t solidify as much as I would have liked.
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Breaded Dijon Pork Chops

Reviewed: Apr. 23, 2011
Wow, these were great. I used seasoned Italian bread crumbs in place of the saltines, and added salt, pepper, and garlic powder. I'm not a big fan of fried foods, but I fried the chops in olive oil instead of vegetable oil and they didn't taste fried at all. This tasted great and was super quick, so I will definitely be making this again. Thanks for a fantastic recipe!
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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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Best Steak Marinade in Existence

Reviewed: Sep. 8, 2009
Wow, this marinade was really good! Like another reviewer suggested, I poured the leftover marinade in a pan, added mushrooms, cooked until most of the liquid was gone (making sure to cook at a higher temp to get rid of bacteria!!), and served the mushrooms atop the steak. The mushrooms were to die for! I might keep a batch of marinade on hand just as a sauce for sautéing the mushrooms in! The steak was good too, of course. :) I broiled the steaks and accidentally cooked them a bit too long, but the marinade was tasty! Thanks for a great recipe!
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