nanerdc Recipe Reviews (Pg. 1) - Allrecipes.com (10140084)

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Cheesy Polenta

Reviewed: Jun. 12, 2013
Used 1% milk (that's all I ever have in the house) and used vegetable stock instead of water for a little extra flavor. Otherwise, made as written. Served it with a baked ratatouille. Excellent!
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0 users found this review helpful

Irish Root Soup

Reviewed: Dec. 2, 2012
I used all the ingredients listed, but the preparation sounded way too over-complicated for a simple soup. I made everything in one pot - cooked the carrots with the potatoes after adding 4 cups of chicken broth (because I was out of vegetable stock) to the sauteed veggies. Then I used an immersion blender just enough to thicken it while still leaving some small chunks of potatoes and carrot pieces. Stirred in the cream last and garnished with a little cheddar and crumbled bacon.
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39 users found this review helpful

Ginger Veggie Stir-Fry

Reviewed: Jan. 8, 2012
Made almost exactly as written. Didn't have green beans, so threw in diced celery, red pepper and green onions. Mushrooms would also work very well in this. Nice light flavor. Will make again.
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1 user found this review helpful

Cincinnati Skyline Chili

Reviewed: Oct. 27, 2011
Sorry, this Ohioan has say that while this may be a chili, it's just not really Cincinnati Skyline Chili. Just a few of the differences: The meat should be boiled in water (not browned) to break it down to a fine texture; the spice list isn't quite right; there should be little to no chili powder; and it needs to have cocoa powder added.
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3 users found this review helpful

Honey Wheat Sandwich Rolls

Reviewed: Aug. 1, 2011
These came out great! I used regular yeast because I didn't have bread machine or rapid rise yeast on hand. I added 1/4 tsp. more yeast to compensate. They were still a little thin but I may have rolled them a bit too thin. The texture was good even being thin. I will definitely be making these again, so next time I will use 2 tsp. regular yeast and roll a little thicker.
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3 users found this review helpful

Naan

Reviewed: Apr. 6, 2011
I've made this several times now and the kids devour it. It's pretty good for souvlaki or gyro-style sandwich wraps as well. I just use my larger, well-seasoned cast iron skillet without adding any oil, etc. It works just fine in the dry skillet. (I'm not sure you'd get the same bubbling and browning effects with a non-stick skillet, though.)
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3 users found this review helpful

Amish White Bread

Reviewed: Apr. 6, 2011
This came out OK. We thought it was a little too sweet, so would probably cut back the sugar if I made it again.
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2 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Dec. 15, 2010
Excellent! I used half mixed greens and half baby spinach. I also cut the sugar in half and the flavor didn't suffer at all. Otherwise made as written. Will definitely make this one again!
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5 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 26, 2010
Made a few minor changes: used 1 lb ground beef plus 1/2 lb ground pork sausage that I had left over from another recipe; used 1/2 cup dry bread crumbs plus 1/2 cup fine ground oats instead of fresh bread crumbs; used 1 can crushed tomatoes and 1 can diced tomatoes in the sauce (because my kids revolt at the sight of large tomatoe pieces in their sauce); made my meatballs slightly smaller and threw it in the crock pot (submerged the raw meatballs in the sauce as best I could without smashing them) - cooked on high for 1 hour and then turned down to low to let it simmer for the rest of the day. Good stuff and makes a lot - had enough sauce and meatballs left over for meatball subs later in the week.
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1 user found this review helpful

Guacamole

Reviewed: Jan. 7, 2009
Loved this. The flavor was so fresh! Will definitely make again...and again...and again...
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0 users found this review helpful

Mini Meatloaves

Reviewed: Apr. 27, 2008
We love these! And they're so good in sandwiches the next day! I do add some onion for extra flavor - the kids freak out if they can identify pieces of onion, so I make sure it's very finely minced. I also make these in big batches and freeze individual mini loaves without the sauce. On busy week nights I can just throw the sauce together and pop them into the oven. I usually don't even have time to thaw so I just bake the frozen loaves a little longer than the recipe calls for.
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1 user found this review helpful

 
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