gapch1026 Recipe Reviews (Pg. 9) - Allrecipes.com (10186321)

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Irish Egg Drop Soup

Reviewed: Nov. 9, 2009
I really like the idea of adding the potatoes and onions to Egg Drop Soup - makes it a good deal more filling and nourishing. My soup had plenty of flavor as I started by simmering rotisserie chicken bones & skin to make the broth, then strained the broth and continued with the recipe. Crumbled bacon pieces and fresh parsley boosted the flavor.
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Favorite Sloppy Joes

Reviewed: Nov. 7, 2009
I liked this recipe but I'd suggest a couple of modifications - use only half the mustard, and add a few tablespoons of bbq sauce. I also added some jalapeno sauce along with a small amount of brown sugar to balance the heat.
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3 users found this review helpful
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Lime Chicken and Mushroom Pasta

Reviewed: Nov. 6, 2009
I really liked this. I did stray from the recipe slightly in that I used rotisserie chicken, and a little chicken broth and butter made more of a sauce to coat the pasta. Garnished with sour cream, this tasted like chicken fajitas with pasta instead of tortillas.
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3 users found this review helpful
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Cottage Cheese Pancakes

Reviewed: Nov. 5, 2009
I have used a recipe for Cottage Cheese Pancakes that uses sour cream instead of the vegetable oil and I really prefer the flavor of those pancakes.
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1 user found this review helpful
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Pasta e Olio

Reviewed: Nov. 5, 2009
I was pleasantly surprised to find that heating the olive oil with the garlic & pepper gave the pasta sort of a nutty, mellow flavor. I wanted to add a veggie to this dish, so wilted some fresh spinach with the pasta water and then added all into the skillet to saute together for a minute or so in the butter.
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Hot Bacon Dressing

Reviewed: Nov. 4, 2009
I used an equal amount of white sugar and cider vinegar. Cubed and boiled a red potato and mixed that with the bacon dressing. Then I mixed in baby spinach and wilted it with the warm dressing & potatoes. This salad tasted like German Potato Salad but with the added spinach nutrition!
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2 users found this review helpful
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Cyndi's Shrimp Fajitas

Reviewed: Nov. 4, 2009
The corn added a nice sweetness to the other veggies. I added a bit of chipotle powder to the marinade and let it soak for several hours. I only had cooked shrimp in the freezer, so made sure to just heat it up with the veggies at the end. And I'd love to have used fresh cilantro, but dried mixed in with the veggies had to do. Garnished with sour cream instead of cheese.
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Herb Oyster Crackers

Reviewed: Nov. 4, 2009
I haven't had these for a long time and enjoyed making them again! Used only about 1 1/2 pkgs of crackers and added a couple cups of pretzel rings before mixing with the oil/seasonings. Then I baked the snack mix at 250 degrees for about 10 minutes. The saltiness of the pretzel rings was a nice addition to the crackers. Because of baking the mix, I used the full amount of oil.
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7 users found this review helpful
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Sauteed Apples and Raisins

Reviewed: Nov. 2, 2009
This may be considered a breakfast food item, but I enjoyed it very much as a dinner side with soup. I used the entire amount of brown sugar and didn't think it was too sweet. Maybe the type of apples used makes the difference. And I used dark raisins and I think that using craisins as someone suggested would be nice, too. I like cinnamon and added about 1/4 tsp.
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9 users found this review helpful
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Macaroni and Cheese with Bacon and Onions

Reviewed: Nov. 1, 2009
Delicious. I am rating this based on the addition of the bacon and onions as I made baked macaroni and cheese from another AR recipe and then just heated the leftovers on the stove, sauteed the onions & added the bacon and thyme. I did add a bit of balsamic vinegar & brown sugar to the onions as they sauteed to add a slight sweet/sour flavor.
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20 users found this review helpful
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Veggie Egg Scramble

Reviewed: Oct. 31, 2009
I chose not to use the wine, instead mixed the shredded cheddar cheese with the eggs and poured the mixture over sauteed onions and chopped mushrooms. Didn't have fresh basil, so just added some dried to the veggies as they were cooking.
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4 users found this review helpful
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Butterscotch Pudding I

Reviewed: Oct. 31, 2009
This tasted wonderful - I LOVE brown sugar - but unfortunately I ended up with a not-completely-smooth texture even though I used a whisk during cooking. Another thorough whisking off the heat took care of that problem, and the pudding was just the right thickness while it was warm. After it cooled...it was much TOO thick. So I guess the amount of cornstarch used depends on whether or not you plan to eat this warm or store in the refrigerator. Next time I would follow the same cooking method I use for vanilla & chocolate puddings - mix the milk into the dry ingredients and cook until thick, THEN add the egg (tempered with a little of the hot milk) and continue cooking for another minute or so. Adding all of that butter seemed unnecessary - half of it was plenty for me.
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It's Chili by George!!

Reviewed: Oct. 31, 2009
Just the recipe we were looking for...perfect for us with a few changes - only 1 pound of meat but three cans of beans: 1 pork & beans, 1 chili beans, and 1 kidney beans - more sugar - and only chili powder to taste because of the seasoned chili beans. Half as much tomato juice & a can of undrained petite diced tomatoes. The rest of the ingredients (sauce, spices, veggies) as listed.
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Cream Of Chicken Soup

Reviewed: Oct. 29, 2009
I rated this 4 based on the fact that I added to the recipe. I chopped carrots and green onions very fine and sauteed them briefly before making the roux. I omitted the sugar - couldn't quite understand adding that much sugar to a soup like this - but used poultry seasoning for additional flavor. I like this and it's an excellent use for leftover cooked chicken. So rich and thick that a cup alongside a sandwich makes a filling meal.
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Candied Carrots

Reviewed: Oct. 29, 2009
Baby carrots cut in half lengthwise work well and shorten the cooking time s a bit.
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2 users found this review helpful
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Sweet and Spicy Popcorn

Reviewed: Oct. 28, 2009
I liked the flavor. The only change I made in the recipe's directions was to melt butter, mix in the spices, and drizzle over the popcorn.
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2 users found this review helpful
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Macaroni and Cheese - Baked

Reviewed: Oct. 28, 2009
I intended to make the original recipe minus the bread crumb topping, then discovered the new feature AR just added to view custom recipes, so saved this one to my recipe box to make again. The thing I liked best about this recipe was that it is tasty macaroni and cheese that doesn't use processed cheese. For my future reference - I halved the cheese sauce and used 2 cups of uncooked pasta shells. I also added several Tbsps of parmesan and used Colby Jack instead of cheddar. Some shakes of paprika for a little extra color and zip.
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Balsamic Dijon Dipping Sauce

Reviewed: Oct. 26, 2009
I liked the flavor of this dip but doubt that those who don't love vinegar would agree because the flavor was quite strong. I added some heaping spoonsful of mayo but even then I found it WAY too thin to use as a spread and it's not a very appealing visual presentation. I also added honey to take away some of the sharpness. Perhaps using this as a honey-mustard salad dressing would be a better idea.
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Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

Reviewed: Oct. 25, 2009
I had a few mushrooms that I had to use so added them too. I sauteed the sliced mushrooms with the onion before adding to the other veggies cooked in the chicken broth. (I added the curry to the onion/mushroom mixture and let it saute a bit as well.) A very pleasant, comforting soup.
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Ratatouille Pasta

Reviewed: Oct. 23, 2009
I bought a large eggplant to make eggplant parmesan but then wasn't sure what to do with the amount remaining...this recipe worked perfectly. I did cube the eggplant and yellow squash into approximately the same size pieces, used sliced mushrooms, chopped onions, diced sweet red bell pepper, and quartered roma tomatoes from this year's garden. Used a few squirts of ketchup instead of tomato paste because I didn't want to open a can... The other addition I made was halved black and green olives. This is a great way to use a variety of leftover veggies and with the pasta and cheese made a very filling meal even for a non-vegetarian.
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