brenda_pawloski Recipe Reviews (Pg. 1) - Allrecipes.com (10136527)

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Easy Polenta with Tomato Sauce

Reviewed: Jan. 12, 2015
I have been making this for years now, thank you Jaquita! We never had it before your recipe, now it is a standard carb on our plates. Most recently we have had it with venison osso bucco and both are tremendous together! I first made it to go with chicken saltimbocca.
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Tiramisu II

Reviewed: Apr. 20, 2014
Made this for the umpteenth time today, I agree with those who say increase the coffee/liquor, otherwise it is wonderful as is. For those who expect this recipe to tell them what to do with the egg whites, understand that this recipe does not call for egg whites. You are free to add them, it is your dessert and you are free to change the recipe. But this one and I wager most classic tiramisus do not have e.g. whites. You could use them in another dish.
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Vegetarian Kale Soup

Reviewed: Nov. 23, 2013
This was great we are really enjoying it! When I added the herbs (I did not have an Italian seasoning blend so I added dried basil and oregano) I remembered that I had some parmesan rinds in my freezer so I added them. I also diced up a couple of carrots and added them. It kind of reminds me of minestrone.
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Whipped Cream Cream Cheese Frosting

Reviewed: Nov. 12, 2013
Thank you Chubbs, Cindy and Tom, my first time with this frosting is a success! I used the balloon wisk on my Kitchen Aid 600 to whip the heavy cream first, scraped it into another bowl and refrigerated it. Then I put on the paddle and whipped up the cream cheese and other ingredients. I like the addition of salt. I was a little worried about the cream cheese mixture being a little too stiff for folding so I set the metal mixer bowl in warm water in my sink for a few seconds. Then I brought the whipped heavy cream out of the fridge and used my best folding technique. I don't make sweets often but when I do this frosting is worth my while. However it will never go on my red velvet, that is received for a roux frosting only.
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Chicken Fried Venison Steaks

Reviewed: Jan. 13, 2013
Thank you deer cook, it was delicious! We used masa instead of cornmeal because that was what we had and it was great. We will be making this until out freezer is empty!
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Blue Cranberry Sauce

Reviewed: Dec. 10, 2012
This is my second review, if that is allowed. Try this as a yogurt topping. I now make it with a 1/2 cup of honey instead of the sugar, a 12 oz bag of fresh cranberries and 2 cups of frozen blueberries. When it gets later in the year and cranberries become scarce, I stock up and freeze them. I use all the spices and just a pinch of salt too. I love it just like that but for my husband's sake I smooth it out in the pot with a stick blender before I put it in a container for tyne refrigerator. Heavenly on top of plain yogurt with granola and toasted pecans.
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Easy White Chili

Reviewed: Nov. 24, 2012
A great recipe for leftover turkey. I even had turkey stock to use. More flavorful than plain turkey soup. My one problem is I have a beanophobe in the house, so the rest of us will be adding cannellini beans as a condiment along with lime wedges and fresh chopped cilantro. Sissyzeke saved my soup with her masa suggestion, thank you! It gave me some thickness and delicious mexican flavor. I ladled a little of the hot broth into a small bowl and whisked a tablespoon or so of the masa flour until it was smooth and then added it back to the soup. Genius! I am also adding some sweet white corn kernels shortly before we serve.
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Dark Chocolate Cake II

Reviewed: Nov. 11, 2011
I baked three cakes today using this recipe. My only variation was to add a tablespoon of instant espresso to boost the dark chocolate flavor. It made a nice sturdy cake to split and fill. I baked two in 9 by 13 inch pans to make a black forest cake to take to church and the third I have baked in 9 inch round layers to frost for my son's birthday. I used my stand mixer, mixed the dry ingredients first and then added the wet all at once. A great cake with big flavor that you can work with. I wil make it again and again.
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Risotto with Tomato, Corn and Basil

Reviewed: Jun. 2, 2011
I make risotto often and always start with olive oil so that's what I did here. I did use the milk and water but halfway through I pulled out some chicken broth and started using that because that's what I'm used to. Jessica deserves 5 stars because of the wonderful mix-ins, I never would have thought of them on my own, I just prefer a non-dairy risotto (I'll save my dairy for ice cream.)
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Baby Spinach Omelet

Reviewed: Mar. 27, 2011
Don't fear the nutmeg! It is a classic in steakhouse style creamed spinach and a natural here. Be like Alton Brown and buy it whole and grate it with a microplane just when you use it. Thank you HollyJune, I would not think of rewriting your recipe, it is perfect as is. If I want to do something else, I'll submit a new recipe.
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Capers and Halibut

Reviewed: Jun. 3, 2009
I love this recipe and my family does too. I just bought a two pound bottle of capers from Costco so that I will always be ready to make this. I used halibut the first time, it was wonderful but very expensive, $40 for my family of five. Another time I used Lake Michigan Salmon. Tonight I am making it with cod, I am sure it will be great. My only negative comment is, reading the recipe, I do not see how two 8 oz fillets can feed four! I have 2 1/2 pounds of fish for my family of five and I use the calculator to adjust the other ingredients.
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Cincinnati Chili I

Reviewed: Mar. 29, 2009
Hi Sue Porter! Funny how I've never been in Cincy but love this chili, we all did. Followed the recipe exactly and when I make it again I may use the crock pot and line it with a bag like Judy7905 suggested. I love to serve it just like depicted, the whole family loved it. We miss NC, Sue. Say Hi to your family for us.
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Fiesta Chopped Salad

Reviewed: Mar. 7, 2009
Thank you, Merwyn this is a wonderful salad. I did use red onion instead of green because that is what I had on hand but followed your dressing exactly.
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Quick and Easy Brownies

Reviewed: Feb. 26, 2009
Wonderful. I just ruined my dinner with these. I used Hershey's Special Dark Dutch Processed cocoa, purchased in my last town. Hope I can buy it in my new town because it made these brownies incredibly dark and chocolatey. I used less flour and more cocoa and added pre-toasted pecans.
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Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Feb. 8, 2009
I made this for the second time tonight and we just love it. I follow the recipe exactly except I had fresh flat leaf parsley so I chopped that and added it and it really added to the eye appeal. The only prepared ingredient is the red sauce and if you use a high quality one, you can't go wrong! I used Classico Tomato and Basil because it has less sodium than many jarred sauces and it is delicious. I agree with the reviewer who opined that you need to use dried oregano and basil leaves or flakes, not the powdered version. I do not really know what six slices of ham means but I just use a lot of ham and eyeball it. I cut it into 1/4 to 1/2 inch chunks. Thanks for sharing this great recipe!
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Teriyaki Marinade with Ginger and Garlic

Reviewed: Oct. 5, 2008
I used this on a salmon fillet and chunks of tuna that I grilled tonight, it was delicious. I have to admit that I subbed sherry for the white wine and tasted it and was not sure I liked it, so I squeezed in half of a fresh lime and that made it very good, in my opinion. I will make it again and add in the fresh citrus again.
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Sour Cream Salad Dressing

Reviewed: May 18, 2008
I made this tonight for a change from my usual vinaigrette and it was great but I had to add one quarter of a medium red onion finely chopped. I just have to have either garlic or onion in my salads, just my preference. I also added lots of fresh ground black pepper. Finally, I had some fresh parsley on hand and chopped and stirred it in. I have some dressing left over after tossing the salad, it will make a great vegetable dip. Thanks for a great recipe!
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Coq au Vin alla Italiana

Reviewed: Mar. 17, 2008
We loved this more than classic Coq au Vin. I too doubted that there would be enough liquid for braising so I added a small amount of chicken broth, about 1/4 cup that is the only variance, but I don't think I would do it next time. I served it with Easy Polenta from this site (left off the tomato sauce) and the combination was wonderful.
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Balsamic-Glazed Salmon Fillets

Reviewed: Feb. 16, 2008
Used this recipe on some beautiful Lake Michigan wild salmon with the skin on, it was wonderful. Like others, we noticed the fumes from the simmering vinegar solution but by the time it was on the salmon, the house smelled like a restaurant. I hate it when people put in a long list of their own changes but I feel I have to admit that I squeezed in half a lemon at the end of the simmering and added some dried rosemary in addition to the oregano. I'm sure it would have been delicious without my changes.
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 8, 2007
This is just as good as the reviews before mine state. I made it for a large gathering and doubled it. I inadvertently forgot the cheese and it was still so good! Now I can't wait to try it with the cheese. I used hazelnuts, pecans and walnuts that I toasted myself. I soaked my cranberries in warm water for a few minutes to soften them. That was my only variation.
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