Tart-licious Recipe Reviews (Pg. 1) - Allrecipes.com (10126117)

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Rich and Creamy Tomato Basil Soup

Reviewed: Dec. 14, 2013
Awesome soup! I doubled everything but the butter and cream and it was still plenty rich and filling. Highly recommend making this,
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1 user found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Aug. 18, 2013
Loved this! I drizzled a glaze over the top too - 1/2 c pwd sugar, 1 1/2 t cold water, 1 t or so of almond extract - which made it even better!
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2 users found this review helpful

Baked French Toast

Reviewed: Nov. 2, 2012
Our whole family loved this! I only had 2 apples and that seemed like plenty, but I'm sure 6 would be great.
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Tater Taco Casserole

Reviewed: Jun. 11, 2012
I made this exactly as the recipe says (except it needed baked for a lot longer to cook the tots) and my 5 kids and husband loved it! Hubby and my teenage son put hot sauce on it and I also would mention that I think some shredded cheddar would be great melted on the top at the end of baking.
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Authentic Louisiana Red Beans and Rice

Reviewed: Mar. 20, 2011
Awesome! Even my picky kids enjoyed this meal. I mashed about half the beans at the end to make it thicker in consistency. I also served Cajun seasoning so that those of us who wanted it spicier could add it.
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1 user found this review helpful

Waffles II

Reviewed: Mar. 3, 2011
Great recipe! I used half milk and half buttermilk, which reacts with the baking powder to create gases that make the batter very light and airy. Also added 3T of sugar and 2t of vanilla for added flavor. After trying several recipes for my new Belgian Waffle maker, this is the one I will use from now on. thanks for posting!
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Rock's T-Bone Steaks

Reviewed: Jan. 16, 2011
Excellent flavor. I agree with others that it tastes like a restaurant quality steak. I used a little less salt than called for and half the turmeric called for.
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Garlic Prime Rib

Reviewed: Nov. 25, 2010
Wonderful recipe! My 10-lb roast took more like 2 hours to be rare in the center. I ended up cutting slices off after one hour and the resting time and put the rest of the roast back in for a while when we were eating and then sliced it and it was ready when everyone wanted seconds. This was a HUGE hit at our house and everyone raved about it! Thanks for posting!
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Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks

Reviewed: Jul. 11, 2010
We loved this. I only marinated for a few hours and it was way too spicy for some in our group, but those who like spice loved this. Several people commented that it has a flavor reminiscent of beef jerky, which I would agree with. I will definitely make this again!
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Savory Grilled Potatoes

Reviewed: Jul. 11, 2010
Very good and handy to make in the summer when you are grilling meat and don't want to heat up the kitchen. IMHO, not super-flavorful, but just a good, basic potato recipe.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: May 29, 2010
This was nothing short of incredible. I was out of molasses, so I replaced it with pure maple syrup. My husband said it was better than any BBQ sauce he's ever had - it made a lot and he put it on lots of other things for the next week.
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3 users found this review helpful

Italian Wedding Soup I

Reviewed: Mar. 14, 2010
Very good! I used 6 c. chicken broth and 1 beef as other suggested. I shredded the carrots (to avoid detection by my kids) and sauteed the onion in a little oil to soften before adding. Also added a little garlic (hey, Italians put garlic in everything, I think). Also used spinach in place of the escarole.
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Spicy Bean Salsa

Reviewed: Feb. 10, 2010
added fresh garlic, would be good with fresh cilantro, used fresh tomatoes.
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Sauteed Apples

Reviewed: Oct. 15, 2009
This was wonderful!!!!!! I have tried several recipes trying to duplicate Cracker Barrel's recipe and been unsuccessful; this was even better than theirs! I used Gala and Jonagold apples and they stayed just enough firm to cook to a perfect doneness.
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Cola Sauerkraut

Reviewed: Jan. 4, 2009
Good flavor; it took a little bit of the tartness away from the sauerkraut but still left plenty of flavor!
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A Plus Fair Corn Dogs

Reviewed: Sep. 15, 2008
This is an awesome recipe!! I made mini corndog nuggets by cutting bun-size hotdogs into thirds and drying them with a paper towel. I dipped the dogs into the batter with a fork and used another fork to nudge it off into the hot oil. The batter puffs way up in the oil, which I point out because it looks like there is not enough batter sticking, but it will be plenty after it cooks. My kids loved these and said they were soooo much better than the kind you buy (plus, when you make them yourself, you can use all-beef hot dogs, and the store ones use the nasty chicken/pork combination "meat"). You will not be disappointed!!
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Zesty Coleslaw

Reviewed: Aug. 30, 2008
I have been searching for the perfect colesaw recipe for years and the search ends here! I did change a few things, however: I added some salt and pepper, and think that they are necessary to really bring out the flavors of the dish. I also changed the proportion to half a cup of each the mayo and the Miracle Whip. I didn't have white vinegar, so substituted Balsamic Vinegar...but, don't recommend that because it made the coleslaw a weird tan sort of color (oops). Anyway, it was the perfect combination of sweet and tangy. I do think that anyone who wasn't pleased with the results of this might have just needed some salt added - that really made a huge difference.
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Czech Cabbage Dish

Reviewed: Aug. 23, 2008
I followed this recipe very carefully and my hubby and I (both cabbage lovers) found this to be tasteless and boring. I kept checking the recipe to see if I left something out, but I had not. I know cabbage is a mild-flavored food, but this was very bland. Sorry.... :o)
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Spinach and Strawberry Salad

Reviewed: May 11, 2008
Very very good. I made some candied almonds and added them right before serving, which really added a little extra yum to the salad. I just heated a pan to medium-high and poured in about 1/4 c. sliced almonds and then sprinkled some sugar on top and about a T. of water and cooked until lightly browned and the sugar carmelized on them.
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Oatmeal Peanut Butter Cookies

Reviewed: Jan. 17, 2008
I followed the recipe exactly except for adding 1 t. vanilla (just b/c every cookie needs some vanilla!) and they were very good. I recommend taking them out of the oven before they start to brown on the edges; that way you get a very chewy, yummy cookie instead of crispy. For my oven, that was about 9 minutes. They will firm up a little if you leave them on the cookie sheet for a few minutes, but don't try to take them off before they sit or they will fall apart.
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4 users found this review helpful

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