Melbalou Recipe Reviews (Pg. 1) - Allrecipes.com (10155046)

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Tater Tot Casserole

Reviewed: Dec. 27, 2010
Yum! This recipe is a fantastic, quick dinner that can be modified in dozens of ways. I followed the advice of previous reviewers and swapped hot sauce for ketchup, then because I didn't have any Worcestershire sauce, I used between 1/4 and 1/2 cup of cooking sherry. I also added a few handfuls of peas, and shredded cheese over the top. I'll definitely make this again, and will continue to experiment. Great recipe!
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Jewish Apple Cake I

Reviewed: Oct. 21, 2009
This was absolutely delicious. The second time I made it, I made a couple of changes and amped the spice up a bit, adding about 1/2 tsp each of ground cloves and nutmeg. I also made it vegan so I could bring it to work - just substituted about 1/2 cup of baby applesauce and maybe 2/3 cup of plain soymilk for the eggs until the consistency was right. Oh, I did cut the cooking time, too, because at 65 min, it was done to perfection.
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Jewish Apple Cake II

Reviewed: Oct. 9, 2009
Yum, I loved this and so did my whole office when I brought in the leftovers on Monday morning. I made two small changes - one an accident and the other to accomodate eating preferences. First, I chopped the apples instead of slicing but the texture turned out fine so no problem there. I also added about 1/2 a teaspoon each of ground cloves and allspice, and 1/4 teaspoon of nutmeg. Because one of my coworkers is vegan, I used 1/2 c. of baby applesauce and 1/2-3/4 c. of soymilk instead of eggs. It turned out moist and delicious - a real hit. Thanks for the recipe!
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Pumpkin Gingerbread

Reviewed: Oct. 9, 2009
This was really, really good, but next time I will up the spices to get more of a strong gingerbread flavor.
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Lentil Chili

Reviewed: Oct. 4, 2009
This was really, really delicious and very easy to put together. I followed a couple of suggestions and sauteed the onions with a couple of cloves of crushed garlic before browning the turkey, and used 2 teaspoons of chili powder, a heaping teaspoon of cumin and a teaspoon of hot, smoked Spanish paprika. This made it just spicy enough for us. I also added an extra 8oz can of tomato sauce toward the end to keep the flavor strong. Great idea for a hearty, cool-weather meal!
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2 users found this review helpful

Baked Ziti with Sausage

Reviewed: Jan. 24, 2009
This was a really good recipe, but I thought it needed a couple small modifications. I followed some earlier reviewers' advice and sautéed the onions and garlic in the same pan when I cooked the sausage, and added a bit of extra herbs (extra oregano and basil, some parsley, and a dash of cayenne pepper) to the ricotta mixture. I thought it looked a little dry, too, so I added almost two full jars of sauce. My roommate and I both loved it like this - delicious!
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Penne and Vodka Sauce

Reviewed: Jan. 11, 2009
Delicious! I added a couple cloves of minced garlic and some chopped onion while browning the pancetta, and threw in some oregano, basil and parsley along with the tomato sauce, since I used a very plain version. It turned out great. I will definitely make this again.
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Jennifer's Thai Curried Peanut Soup

Reviewed: Nov. 17, 2008
This was delicious! I wasn't sure which kind of curry powder to us, so I used 1 tablespoon of hot and 1 of sweet and it balanced the flavors nicely. Don't forget the handful of chopped peanuts for garnish - it was a really nice addition!
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Gorgonzola and Wild Mushroom Risotto

Reviewed: Nov. 13, 2008
This was tasty, but I think that next time I will use all fresh mushrooms - the dried chantarelles overwhelmed the dish for me.
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Creamy Macaroni and Cheese

Reviewed: Sep. 29, 2008
This was incredibly creamy, but a bit too much sauce for my taste, so I added some more macaroni. I also left out the dijon mustard (not a fan) and added about a teaspoon of hot sauce instead. With some spicy chicken sausage added, this makes a nice rainy-day dinner with plenty of leftovers for the week.
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Butternut Squash Soup

Reviewed: Sep. 22, 2008
I followed some of the other reviews and used 1/2 the cream cheese (plenty!) and used 4 cups of vegetable broth instead of water and boullion. It turned out great - even my father, who won't touch most butternut squash recipes because he doesn't like his veggies "sweet," loves this one.
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Elegant Wild Rice Soup

Reviewed: Sep. 22, 2008
Loved this! Cheated and used prepared wild rice (2 cups - the Uncle Ben's pre-cooked kind that comes in a plastic pouch) to cut the prep time. I used a can of evaporated skim milk instead of half and half, and even though I cut the flour as some reviewers suggested, I still needed two (14oz) cans of chicken broth to get it to the right consistency. It was even better the next day, though I had to add a little bit of milk to thin it out again.
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