LindyBeth Recipe Reviews (Pg. 1) - Allrecipes.com (10156125)

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Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

Reviewed: Jan. 30, 2011
So delicious! My very picky toddler who mostly throws her food polished off a good sized bowl without complaint then demanded seconds, she polished off that half bowl quite happily too! Hubby and I loved it too. I added one extra each of potato, celery, and carrot, and about a cup of water to make up for the extra but otherwise followed the recipe exactly. Definitely added to the rotation!
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13 users found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Jan. 13, 2011
Absolutely delicious! You do need at least double the butter in the baking dish to coat the mushrooms. I also left the dill out but that's just a personal preference as I think dill is vile, I tossed in some parsley to compensate. My husband loved them too!
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4 users found this review helpful

Buffalo Chicken Dip

Reviewed: Dec. 28, 2010
yummy! I didn't measure anything exactly that didn't use a whole can or package, just used the measurements as guides for how much to squeeze or scoop in. (I think I overestimated the chili sauce so then had to add some more ranch to cut the spice.) I also didn't waste a dish on the whole stove/saucepan thing, just tossed the whole mess in the crock pot on high and stirred it around a couple times until it had melted. Super yummy! I was so pleased to find a version of this that used ranch like should be on buffalo wings rather than bleu cheese.
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3 users found this review helpful

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Dec. 27, 2010
Yummy! I substituted pecans for the hazelnuts. The- gingersnaps are a bear to crush but inspired idea and very tasty.
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3 users found this review helpful

Chicken Marsala Florentine

Reviewed: Dec. 27, 2010
I don't care for sun dried tomatoes so I left them out but the addition of spinach was inspired. I do wish there was more and "saucier" sauce (for pasta). I tried adding about a cup of the salted pasta cooking water (a quick and easy sauce stretcher and thickener and one of the most useful cooking tips I've ever gotten) and letting it simmer for a bit but it still wasn't quite the consistency or amount I was wanting. Still very tasty though.
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5 users found this review helpful

The Best Lemon Bars

Reviewed: Dec. 27, 2010
Delicious and wonderfully quick and easy
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3 users found this review helpful

Irish Cream Chocolate Cheesecake

Reviewed: Dec. 27, 2010
Oh. My. Goodness. This is gorgeous! Absolutely incredibly delicious! This is my new favourite desert, I'll probably end up making it for myself for my birthday it's so good! I followed the recipe exactly except for the addition of a few tips for avoiding cracks I had read. I greased and flowered the pan, used a modified water bath (I didn't want to fiddle with sealing my springform with foil so I just put the pan of water on the rack directly beneath the cheesecake), When it was done (the given timing was perfect in my oven) I ran a thin knife around the edge to loosen it, then put it back in the oven with the heat off and the door shut until the oven was completely cool, then left it on a cooling rack until it was totally room temperature before refrigerating it. There wasn't one single minuscule crack, the most beautiful cheesecake I have ever made! (I usually end up with things that resemble the grand canyon) It is a little bit lighter in texture than cheesecake usually is but I quite liked that, it wasn't fluffy or mousse like, just not quite as thick and heavy as most cheesecakes. I also liked that the flavors were fairly delicate, not faint by any means, it was solidly chocolate and Irish cream flavored, but nothing was overpowering or overwhelmed your palate, so you could really enjoy every bite. (though I guess I did use more of 1/4c and a splash of Bailey's than a strict 1/4c) Fabulous fabulous fabulous! I am wishing I had an excuse to make more already!
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18 users found this review helpful

 
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