Workin' cookin' mom Recipe Reviews (Pg. 1) - Allrecipes.com (10247836)

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Butter Lamb Gravy

Reviewed: May 6, 2009
This was good, but not outanding. I would recommend doubling the spices for sure. I did not have creme fraiche, so I used 1/4c. sour cream and 1/4 C half & half instead. After browing the lamb, I drained off all but 2T of the fat, but then as it cooked, there wasn't enough liquid. I added more cream to compensate. After tasting about 1/2 way through, I added salt, another Tbsp of tomato paste. It definitely improved after adding the honey, cream & cilantro to finish. Don't leave any of those out. The end product was tasty, but I'll tweak it with add'l spice next time and maybe use chicken or shrimp.
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7 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Mar. 28, 2009
Hands down the best apple pie recipe out there! My husband generally doesn't like apple pie and he loved this one. I told him I made it because of all the rave reviews and he said he would "rave about it" too. I followed another reviewer's suggestion to add 1T of vanilla, 1tsp of cinammon and dash nutmeg to the syrup. I also mixed in the majority of the syrup/sauce with the apples. But as others have said, BE SURE to leave some to drizzle over the top. It carmelizes during baking and provides a unique texture to the top, but that's what truly makes the pie. I allowed 2/3 C but would do more over the top next time - 1 1/4 cup probably. The only other thing I would recommend is that I should have baked longer than 40 min because my apples weren't quite done and I sliced them pretty thinly. I did use all 8 apples, which provided a really nice mounded 9" pie when cooked. Enjoy this fabulous pie. Will make again and again.
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7 users found this review helpful

Pecan French Toast

Reviewed: Mar. 26, 2009
I'm rating this 5 stars because I think it would be a 5 star recipe if I hadn't added too much bread. I did just over 1/2 loaf on a baking sheet and the egg mixture wasn't quite enough for it all. Thus, some pieces were a little dry. If I'd used a 9x13 pan, it would have been perfect. The orange juice & zest give it a wonderful flavor. Will definitely make again.
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6 users found this review helpful

BBQ Country Style Ribs

Reviewed: Mar. 29, 2009
The ribs were tough and yes, I used country style and cooked as directed. They smelled great but tasted awful. Next time I will try the "Simple BBQ ribs" recipe from this site which boils them first. These ribs really need some more time or slow cooking/boiling to break down the meat to where they are tender. Very disappointing.
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4 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Oct. 27, 2008
Lamb turned out wonderfully tender after marinating overnight. I used a 5lb bonelss leg and I added balsalmic vinegar as suggested and used lemon juice in place of the zest to save time. I think I'd marinate longer next time, because although the marinade smelled wonderful, I couldn't taste much of it in my leg of lamb.
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4 users found this review helpful

Slow Cooker Pineapple Pork Roast

Reviewed: Oct. 20, 2008
This definitely gets 5 stars for easy. I followed other reviewers suggestions and added 1 sliced onion on the bottom of the crock pot and placed my roast on top of it. I used a bone-in 3 1/2 lb pork roast and poured pineapple tidbits and whole cranberry sauce over the top. I added a pinch of garlic powder to the roast along with the salt & pepper. I also added about 1/4c. teriyaki marinade, but it didn't add much flavor and I don't think it needed it. Pork fell off the bone and was very tasty. Great served over rice. Add a vegetable or salad & you've got a great meal.
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4 users found this review helpful

Beer Lime Grilled Chicken

Reviewed: May 6, 2009
This was yummy - made it for Cinco de Mayo. I marinated 6 chk breasts and used 1 tsp coriander rather than the cilantro in the marinade. The flavor was subtle, yet good. We grilled on the Traeger which added a smoky flavor to the chicken, which enhanced the lime marinade. Served with spanish rice, beans & pico de gallo (from the black beans & pico de gallo recipe from this site). Add a little sour cream, tomatillo salsa, guacamole and it was out of this world!
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3 users found this review helpful

Roasted Rack of Lamb

Reviewed: Apr. 1, 2009
Awesome - will make every time. We do not care for dijon, but used it & it was not overwhelming, but a good complement to the lamb. I used a 8-9 bone rack and it took closer to 20 min to cook to 125 degrees in the center. Delicious!
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3 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Oct. 29, 2008
Due to my schedule I had to put it in for about 8 hours - all on low, but I still overcooked it. I used a 5 3/4lb turkey breast. I followed other suggestions and put onion, carrot, garlic & celery in the bottom of my crockpot along with 1 C. chicken broth. Even though I rubbed the onion soup mix all over the turkey breast, including under the skin, I didn't notice much flavor. I'm sure if I hadn't overcooked it, it would have been better, but I was looking for something with at least some flavor. The remaining liquid in the crockpot, once strained, made a wonderful gravy however.
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3 users found this review helpful

Fish Tacos

Reviewed: Sep. 3, 2008
I'm from San Diego too and no longer live there - these are wonderful and do taste like home. I've been trying to find a recipe similar to fish tacos down there and this is it! Deep frying can be a pain - my deep fryer was small so I had to do several batches of fish, which precluded eating dinner as a family since I had to man the fryer. The only change I made was to only add 1/2 tsp cayenne and 1/2 jalapeno pepper to the white sauce, since I thought it would be too spicy otherwise. It was perfect. I served it with pico de gallo (from the Black Beans and Pico de Gallo recipe from this site). Delicious.
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3 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Jun. 18, 2008
This was great. I loved the flavor. I made it for a dinner party and my guests couldn't get enough of it. Looking forward to making again.
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3 users found this review helpful

Lana's Sweet and Sour Meatballs

Reviewed: Oct. 27, 2009
Really pretty good, but it didn't knock my socks off. The meatballs do have good flavor and are easy to make. They make a ton - I made the full recipe and served as an appetizer. It made 70 small meatballs. I doubled the sauce by using only one 20 oz can of pineapple chunks and then adding a 6oz can of pineapple juice to the reserved juice from the chunks. I sauteed the bell pepper, carrot and a little onion to soften first. Set that aside and made the sauce. Make the sauce as instructed, but I mixed the 3 T. cornstarch with water before mixing it into the sauce so that it didn't clump up. You do not need more than 3T. cornstarch even with doubling the juice unless you really want a thick sauce. Once the sauce was thickened, about 10 minutes or less, I stirred in the sauteed veggies. I put my meatballs, made with no changes, baked for 15 minutes in oven, into my slow cooker insert and poured the sauce over them. Stirred in the pineapple chunks and set the slow cooker to "warm". It was easy and could be made ahead. Oh...as one other reviewer suggested, I did not add the season salt to the sauce until tasting it. Depending on how salty you like your food, you can omit the salt, since you have the soy sauce. I used about 1/4 tsp.
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2 users found this review helpful

Cumin Lamb Steaks with Smashed Potatoes, Wilted Spinach and Red Wine Sauce

Reviewed: Mar. 26, 2009
Great! We're lamb people and thought the combination of cumin and red wine was wonderful. I used a cab sav and did not add any vinegar and still thought it was wonderful - not too sweet. I liked the spinach, but you could use any green vegetable, according to your preference. I think next time, I'll make it with chops vs. shoulder steaks. Shoulder steaks are just a pain to work with. The cooking time might need to be adjusted accordingly. Yummy!
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2 users found this review helpful

Corned Beef and Cabbage II

Reviewed: Mar. 18, 2009
I only made the cabbage part - for the corned beef, I used the "slow cooked corned beef for sandwiches" recipe from this site. I followed another reviewers recommendation and added carmelized onion with the cabbage & apple and cooked it with the braising liquid from the corned beef. I thought the flavor, including the apple, was superb. However, my husband would have reviewed this at only 3 stars since he prefers cabbage to taste like cabbage. His comment was to leave out the apple & onion and not cook it with the broth. So, next St. Patty's day - he'll get plain cabbage. All that said - this is a really tasty cabbage recipe.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 18, 2009
These were great! They come together quickly and are a great way to use up ripe bananas. I had to bake about 22 minutes before they were done. My husband, who doesn't like banana baked items, thought they were fantastic. Will definitely make whenever I have bananas to use up!
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Valentino's Pizza Crust

Reviewed: Aug. 28, 2008
This is a very easy and quick recipe to put together - with ingredients I always have on hand. So it definitely gets 4 stars for that. However, I only have a 12" baking stone and I would highly recommend pre-baking the crust at least 10 minutes. I had to bake my pizza for 45 minutes so the middle wasn't doughy. The flavor is very good and I will continue to use but will pre-bake next time.
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Almond Spinach Salad

Reviewed: Aug. 10, 2009
I thought it was fantastic. I used dried cranberries vs. cherries but the flavor was wonderful. My husband is not a big dijon or mustard fan and he still loved it. It's a very well balanced dressing. Will make again.
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1 user found this review helpful

Unbelievably Awesome Barbeque Chicken Pizza

Reviewed: Jun. 9, 2009
Very tasty. Didn't knock my socks off, but it was a great combination of flavors. Prepared just as instructed. Next time will probably add mushrooms (personal preference). It was just as good as any you'd find at at restaurant.
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Slow Cooker Chicken and Dumplings

Reviewed: Apr. 2, 2009
As far as I'm comcerned, I would give it 3 stars as it was just okay. BUT...my husband, who is a very discerning eater, liked it. I made the following changes...used 3 chicken breasts, put them in the crock pot frozen, added 2/3 C. chopped carrots, 1/2 C sliced mushrooms, 1/2 C. chopped celery. Also added approx. 2 tsp parsley flakes, 1/8 tsp cumin and 1/2 tsp seasoning for meat (which consists of a mix of garlic powder, onion powder, salt, paprika, cayenne). I poured in 1 can of chicken broth, which did not cover it all, but was still enough by the time it was done cooking. I did have to add flour to thicken a bit before adding just 1 can of pillsbury flaky layer biscutis to the top. They only took 30-45 min to cook. I thought it was too salty - which could have been the add'l seasoning, but served with corn & peas which, mixed together, made the salt not so overwhelming. It'd be an easy potluck recipe. I'll hang on to it, but it won't become a staple in our home.
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Japanese Potsticker Dip

Reviewed: Mar. 26, 2009
Excellent! Exactly what I was looking for.
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1 user found this review helpful

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