shris Recipe Reviews (Pg. 3) - Allrecipes.com (10272123)

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Cream of Cauliflower Soup II

Reviewed: May 1, 2009
This was pretty good. I pureed it coarsely with an immersion blender rather than trying to get it completely smooth. I liked it. Hubby said it was a nice 'soup base' and would like to have it again with lots of variations--like curry or cheesy or whatever. So we will do this one again and maybe alter it for variety.
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1 user found this review helpful

Dried Cherries and Apple Pie

Reviewed: Apr. 11, 2009
This was awesome. I used Alton Brown's pie crust recipe for this, and it worked great. The flavor of this pie is sour and wonderful. I was so pleased it wasn't oversweetened. It took 8 small granny smiths plus a full (small) bag of the dried cherries. I might add more cinnamon next time just because I'm a cinnamon junkie. I will agree with another reviewer that the cherries do kinda dominate the flavor, but that's OK by me because I love dried cherries. I found the amount of flour in the filling to be fine. As others did, I let the pie bake at 425 for just 15 minutes, then knocked it down to 350 for an hour. About 20 minutes before the end I covered it with foil so the crust wouldn't get too brown. Shoulda done the milk-and-sugar thing for the crust, but it was still a fine, fine pie without. Got rave reviews. I had a little trouble with my top crust (not enough water) so it didn't look as pretty as I wanted--but it was yummy anyway. The cherries ended up plump-ish and there wasn't any juice running all over the place even on the first cut (after cooling for five hours) so if you like the runny juice thing you might want to back off on the interior flour. I liked it exactly as it was. The pie was not tall--I might add a couple of extra apples next time to get a taller pie, but maybe not. :)
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14 users found this review helpful

Uglies

Reviewed: Mar. 18, 2009
These were really good. I didn't have quite enough barbecue sauce (like only 3/4 cup), but that was more than enough for us--the whole amount of KC Masterpiece would have been too much. I didn't have refrig biscuits, so I made a batch of the Bisquick basic recipe. I ended up with 12 instead of 8 and had the perfect amount of filling for all of them. Hubby said this would be a good base for all kinds of fillings, from sloppy joes to beans and franks to leftover taco meat and other leftovers. We might also use this for freeze-ahead meals.. This is a very good foundation for all sorts of yummy stuff.
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0 users found this review helpful

Crumb-Coated Chicken Thighs

Reviewed: Mar. 10, 2009
I was looking for something easy to do with bone-in thighs and this was it. I was very pleased with the way these came out. I will definitely make again, possibly adjusting the spice mix a little for variety. Hubby said this tasted like tandoori chicken from an Indian restaurant.
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1 user found this review helpful

Creamy Hot Chocolate

Reviewed: Dec. 21, 2008
4 stars instead of 5 because I made adjustments to the amounts for my preferences. I really like this recipe with the following adjustments: I shorted the water--I used only 4 cups of water. I also added extra cocoa powder (probably a heaping tablespoon) to get a darker chocolate taste. I doubled the salt and added one shake of cayenne pepper. I must say I didn't try the recipe 'by the book' the first time--I tasted after each addition of 2 cups of water and stopped where I thought it tasted good. Using milk instead of water (all or part) would be a good sub, and I might use even a little more salt. If my husband doesn't like it this dark I might back off on that extra tablespoon for him, but I like it. :) The recipe was quite easy and pretty quick, so I might not bother making Alton Brown's mix anymore. :) Condensed milk tastes better than dry milk by a long shot.
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Maria's Pepper Steak

Reviewed: Oct. 19, 2008
I made the recipe with all the listed ingredients, but I cooked the steak by itself to try to get a sear on it before adding it and the veg to the sauce. I didn't have bell peppers, so I used a couple of big cubanelles instead, and I added some chopped ginger to the sauce. We liked it OK, but it wasn't a 'wow'. I was originally doubtful about the sauce, but I made sure to cook it several minutes to reduce it and drive off the vinegar bite before I added everything back. That made a huge difference, turning it from a real eye-popping nose-tingling experience to a more ordinary sweet and sour. It was pleasant. I need to work on my searing technique with the beef, it ended up boiling a little in its own juices despite my best efforts. We will probably do this again.
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2 users found this review helpful

Zucchini Pie II

Reviewed: Sep. 20, 2008
This was an awesome pie. We also like a zucchini cobbler recipe from this site, but this pie has much better leftovers. The cream of tartar flavor was a bit noticeable in the resulting pie, but my husband didn't mind it. I might boil the zucchini in lemon juice like the cobbler recipe next time, and reduce the cream of tartar a bit. But it was luscious and satisfying. Note: Use young zucchini, not the giant mother-of-all-zucchini that evaded harvest. The big ones are a little stringier, resulting in a slightly off texture.
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4 users found this review helpful

David's Yellow Cake

Reviewed: Sep. 20, 2008
I love this cake. This is a dependable, very moist cake. I use it for my kids' birthday cake, frosted with a lemon frosting. I have tried it as written and with fewer egg yolks and more whole eggs, and both ways worked out great. Everyone loves the cake. It's in my permanent 'favorites' book. Thanks for a great recipe.
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1 user found this review helpful

Burger or Hot Dog Buns

Reviewed: Sep. 20, 2008
It took a lot of rising time for me to get good hot dog buns, simply because my kitchen wasn't warm enough. If I had taken them outside (in summer) to let them rise, the original time would have been sufficient and the buns might have been a touch sweeter. But I had plenty of time to let them rise and the other reviews suggested they might need it, so I wasn't worried. I made 16 hot dog buns. I weighed the portions to get even sizes, but I still ended up with a few that were too skinny, so they became breadsticks for dinner (coated with garlic butter, yum!). I used whole wheat flour for a portion of the flour (less than half). These were substantial buns, not the airy nothings you get from the store. I was pleased with them and my husband says he'd be happy to have them again. Half of them are in the freezer now to be used one-at-a-time for lunches.
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2 users found this review helpful

Oatmeal Waffles

Reviewed: Sep. 20, 2008
I made them exactly as written, and they came out just a little bit thick and heavy. I might add a bit more milk next time to thin the batter just a touch. My husband loved them. He said they weren't just sugar-coated puffed air like most waffles. These were heavy and dense and filling, and the taste was good. We like the oats. Next time we might sub in half whole wheat flour to get more whole grains in. The kids loved them too.
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12 users found this review helpful

Zucchini Brunch Bake

Reviewed: Jun. 15, 2008
I am so impressed with this recipe. I wasn't sure how it was going to work out--I used my smallest zucchinis and it still looked like too much zuc to bread, but it worked out beautifully. It's perfectly spiced and seasoned, the baking time is perfect for the zucs to come out moist and not slimy. The bread is a nice egg bread. It was really delicious. I sliced the zucs as thin as I could get them--I'm no chef, so the slices were rustic rather than paper. So let's call them 1/8" slices, and rounds. I grated the parmesan off a block I had around, rather than using the stuff from a shaker. I didn't have any seasoning salt, so I used paprika and some other stuff with a little salt. My kids ate it and my husband liked it, so it's a keeper in my book.
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8 users found this review helpful

Zucchini Cobbler

Reviewed: Jun. 15, 2008
Man, I wish I could rate this six stars. This was unbelievably cool and incredibly tasty. My husband brought in a double armful of giant zucchini today and I was hunting for something to use up a bunch. This one called for 8 cups, the most of any of the other recipes I looked at, and it sounded interesting. It was awesome. I used my three biggest zucchini, peeled them until no green was left, seeded them with a grapefruit spoon, quartered them and sliced them into crescents. I didn't cook the pieces long enough in the *fresh* lemon juice--I really didn't trust the 'cook til soft' thing. But trust the recipe, cook the zucs til they're soft. Now, having slightly firm zucs wasn't bad, it just made the difference between them and apples a little more apparent, because they don't chew quite the same when they're firmer. I was also dubious about the amount of crust, but the crust is excellent. My husband and his brother raved--my brother-in-law asked for some to take home/to work the next day. My toddlers asked for seconds. All I could say was WOW! This is the *best* way to use zucs when you're bored with zucs. One recommendation: Use smaller zucchini--The smaller, finer texture of younger ones would be a better match for apples, I think. Unbelievably yummy. Thanks so much for sharing this recipe!!!!!
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Lauren's Cincinnati Chili

Reviewed: Nov. 15, 2007
My husband is from Cincy, I lived there for a couple of years before we moved away. I had to cut the recipe in half to fit my ingredients and messed up slightly in execution. This recipe is very close to what I remember as Skyline's taste. Gold Star is somehow sweeter. My husband says 'there's still something missing' but it was really good and the smell drove me nuts all day while it was cooking. Will definitely do this again when I have the right ingredients! Note: This is not tex-mex chili. If you expect to find beans and green peppers or habaneros, look elsewhere. This is much more like a sauce you'd find in a Greek dish. If you're not from Cincy it's an acquired taste for sure. When I first tried it, I called it 'dessert chili'.
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14 users found this review helpful

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