2ys4you Recipe Reviews (Pg. 1) - Allrecipes.com (10272543)

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Cheesiest Potato Soup

Reviewed: Feb. 16, 2015
Oh MAN this soup is good! I added some garlic to the onions which cooking, used vegetable broth and replaced the heavy cream with some Greek yogurt and a bit of milk. I seasoned only with salt and pepper (no cayenne or dill because I just wasn't feeling it). I don't think I used quite as much cheese either. As others suggested, I used a potato masher rather than an immersion blender to leave some chunks. I will be making this again!
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Awesome Pulled Pork

Reviewed: Feb. 4, 2015
Oh my gosh, this smells so awesome when cooking! I use about a 4lb shoulder and grab them now whenever they come on sale. I don't bother doubling the sauce and use 1 cup of each ketchup and BBQ sauce. I also use real mustard instead of dried. I shred the pork a few hours before I want to serve so that the meat has a chance to soak up some sauce. I serve it on Onion buns with coleslaw on top! YUM! I brought this to a party and my friends called it the Endless Depth of Meat. Awesome :)
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Julia's Awesome Butter Tarts

Reviewed: Feb. 3, 2015
These butter tarts were outstanding! I used some pre-made pie crust and molded it into muffin tins. I replaced the pecans with chopped toasted coconut chips and I doubled the raisins. The recipe made 24 mini tart-lettes and 8 bigger ones, with the tiniest bit of leftover 'batter'. I was a little concerned that the bigger tarts weren't cooked enough, so next time I would cook them at 350 for about 25 minutes. Even after sitting for 24hrs, the bigger tarts are quite runny when you bite into them. Of course, some people might say that adds to their appeal! Overall, a great recipe! I might add a few mini chocolate chips to the next batch! Update: I made a second (1/2) batch of these, adding a few chocolate chips, and using Tenderflake tart shells. Baked at 350 for 20 minutes. They could have used 2 extra minutes, but I kinda love the gooey middle :)
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Photo by 2ys4you

Awesome Buttertarts

Reviewed: Jan. 21, 2015
These butter tarts were outstanding! I used some pre-made pie crust and molded it into muffin tins. I replaced the pecans with chopped toasted coconut chips and I doubled the raisins. The recipe made 24 mini tart-lettes and 8 bigger ones, with the tiniest bit of leftover 'batter'. I was a little concerned that the bigger tarts weren't cooked enough, so next time I would cook them at 350 for about 25 minutes. Even after sitting for 24hrs, the bigger tarts are quite runny when you bite into them. Of course, some people might say that adds to their appeal! Overall, a great recipe! I might add a few mini chocolate chips to the next batch! Update: I made a second (1/2) batch of these, adding a few chocolate chips, and using Tenderflake tart shells. Baked at 350 for 20 minutes. They could have used 2 extra minutes, but I kinda love the gooey middle :)
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Julia's Most Amazing Meatloaf

Reviewed: Aug. 31, 2014
Best meatloaf I've ever tasted. I always come back to this recipe.
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Garlic Scape Pesto

Reviewed: Jun. 30, 2014
I have to admit, this recipe wasn't my favorite. I had never used garlic scapes before, and I doubt I will again. Scapes are quite tough and the resulting purée remained slightly chunky, even with additional olive oil. I served the pesto over spaghetti and had to eat some of it on toasted baguette to cut the intensity. It's REALLY garlicky and super strong. I think it might be good if you turned it into a cream sauce or added it to other dishes as a garlic replacement, but as a straight-up pesto, I'm not a fan.
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Actually Delicious Turkey Burgers

Reviewed: Jun. 9, 2014
So good! I used green onions, extra garlic and grilled them on the BBQ. This recipe is a keeper!
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Butter Flaky Pie Crust

Reviewed: May 30, 2014
I made this crust last night for the first time. I think it will take a bit more practice to make perfect. I rolled the dough a little too thick. But the taste was really good. I will be experimenting with this recipe more in the future.
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Pecan Pie V

Reviewed: May 30, 2014
This pie is out of this world. I had never made pecan pie before as I was always turned off by the corn syrup. Well, pecans were on sale at Costco when I went last week and my the mini pie plates I ordered came in yesterday, so my mini pecan pies were fortuitous. I used the recipe for Butter Flaky Pie Crust from this site and followed the recipe as indicated in the video. Since I was making mini pies, I thought I'd have to cook them less, but 10 minutes @ 400, and 20 minutes at 350 seemed pretty perfect. I will be enjoying this recipe and sharing it with others!!! Thank you!
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Stuffed Cabbage Rolls

Reviewed: Apr. 11, 2014
Last night was my second attempt at cabbage rolls after a horrible failure the first time. I made this recipe pretty much exactly as written and the cabbage rolls were seriously delicious! Next time I would season the meat a little more with lemon juice, Worcestershire and some garlic powder. I might also make my own sauce as I'm not overly fond of canned soup. An excellent and fairly quick recipe!
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Simple Chicken Parmesan

Reviewed: Jan. 22, 2014
This Parm was great! I pounded the chicken and breaded it in egg and bread crumbs, then pan fried and transferred to a wire rack over a cookie sheet, topped each with cheese and baked at 350 for about 15 minutes (only because the broil setting on my oven sets off my smoke detector!) I used jarred sauce because it's what was on hand. I served it with spaghetti squash topped with the same store-bought sauce and more cheese. My boyfriend raved, which is rare!
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Sweet and Sour Pork Tenderloin

Reviewed: Jan. 9, 2014
Mmmmm! This was really good! I added some freshly grated ginger to the sauce and added some carrots, sugar snap peas and mixed bell peppers. Perfect over some basmati rice!
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Sweet and Sour Pork Tenderloin

Reviewed: Jan. 7, 2014
Mmmmm! This was really good! I added some freshly grated ginger to the sauce and added some carrots, sugar snap peas and mixed bell peppers. Perfect over some basmati rice!
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Photo by 2ys4you

Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 14, 2013
These shortbread are really quite simple, and well worth the effort!
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Roasted Mushroom and Sunchoke Bisque

Reviewed: Dec. 9, 2013
I bought Jerusalem artichokes from a local supplier without any knowledge about the taste of them or how to cook them. This soup looked tasty and I had everything I needed on hand. The only thing I changed was omitting the water by 1 cup and increasing the milk by 1 cup. I also used regular 1% milk.
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Quinoa and Black Bean Chili

Reviewed: Dec. 9, 2013
I adapted this recipe to use what I had on hand. Used one small multi-color pepper and chopped carrots to replace the zucchini and other peppers. I also didn't have a jalapeno pepper or chipotle in adobo, so I just increased the chili powder to about 2-3 tbsp. I used canned corn and no oregano, salt or pepper. I also used fresh tomatoes instead of canned, a bit less garlic and dried bean salad mix instead of black beans. I was a little worried at first that it wouldn't taste good, but this is really delish topped with grated cheddar and a dollop of sour cream. YUM!
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Julia's Super-Easy Granola Bars

Reviewed: Nov. 12, 2013
These bars are awesome. They are a bit crumbly, so try to press them down as much as possible. I have used both rolled oats and quick.
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Easy Granola Bars

Reviewed: Nov. 12, 2013
These bars are awesome. They are a bit crumbly, so try to press them down as much as possible. I have used both rolled oats and quick.
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Photo by 2ys4you

Apple Pie by Grandma Ople

Reviewed: Oct. 12, 2013
I just made this pie this morning to take to my uncle's tonight for Thanksgiving dinner with family. My uncle owns an apple orchard, so you can imagine the number of apple recipes we have tried over the years. This pie looks and smells absolutely AH-MAzing. I would have never thought to make like a caramel syrup like that and pour it over top of the lattice-work. I will be VERY surprised if people don't rave about this pie!
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French Onion Soup I

Reviewed: Oct. 12, 2013
This recipe is the best! I only add more onions and a bit more butter, because I really like lots of onions! The flavour is perfect! I cube my I toasted baguette and cover with whatever shredded cheese I have before baking.
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