Food Girl Recipe Reviews (Pg. 1) - Allrecipes.com (10314094)

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Nacho Cheese Sauce

Reviewed: Apr. 25, 2012
Great Cheese Sauce! A helpful hint in making cheese sauce... the less heat used, the more stable the consistence will be after sitting for a while. I also stirred in a bit of cold milk at then end to stop any residual rising heat.
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2 users found this review helpful

Valentino's Pizza Crust

Reviewed: Apr. 19, 2012
Excellent dough recipe for thin crust pizza! It rolls out great. Perfect taste and texture. It rises just the right amount. I cooked it on an oiled pizza sheet and brushed oil on the crust. Baked it for 15 minutes. Mmmmm. Thank you so much for posting this recipe.
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1 user found this review helpful

Sour Cream Pork Chops

Reviewed: Feb. 4, 2010
This recipe is sooooooo good. They were very juicy and tender. The sauce is amazing. The only thing I did different was to prepare them on a simmer on the stove top for 45 min. Perfect!
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0 users found this review helpful

Broccoli Cheese Soup

Reviewed: Sep. 13, 2009
Easy and delicious! I will say to be patient getting it to thicken. It took me at least 20 minutes on medium heat and quite a bit of stirring, but it did come out thick and rich. Great recipe!
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2 users found this review helpful

Jam Kolaches

Reviewed: Apr. 9, 2008
Very good recipe and easy. I refrigerated the dough overnight, used Solo filling and cut out the cookies with square cutters instead of round. I will definitely make this recipe again!
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49 users found this review helpful

Cream of Fresh Asparagus Soup I

Reviewed: Nov. 12, 2007
Very tasty. I was afraid to add in the tamari, but did add some celery.
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0 users found this review helpful

Pan-Fried Asparagus

Reviewed: Oct. 25, 2007
Very tasty, but I wish I put the garlic in towards the end of the cooking time as it did get a bit too dark. Maybe next time I will try using medium heat instead of medium high.
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Gourmet Mushroom Risotto

Reviewed: Oct. 24, 2007
Absolutely delicious! Although, I only got 5 of the 6 cups of broth absorbed. I was afraid that the rice wouldn't have been al dente if I kept cooking it.
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1 user found this review helpful
Photo by Food Girl

Cherry Pepper Poppers

Reviewed: Oct. 22, 2007
I love these. I had a little trouble finding the cherry peppers but managed to get them at a big grocery store. I would suggest purchasing at least 18 medium sized peppers and have about 2 1/2 cups of oil for this recipe or use less Prosciutto and Provolone. I used regular olive oil instead of extra virgin olive oil because I prefer the milder taste. When refrigerating, the oil may get cloudy but comes back to normal at room temperature.
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25 users found this review helpful
Photo by Food Girl

Italian Anisette Cookies

Reviewed: Oct. 22, 2007
Very good cookies. I used 6 teaspoons of baking powder like the others said. I usually dip cookies in icing when they are cool so that the icing doesn't get absorbed into the cookie and stays on top. I baked them for 8 minutes but they were a bit undone in the center. I kinda like them that way but not necessarily good for serving. Next time I will try baking them for 10 minutes.
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1 user found this review helpful

Classic Tiramisu

Reviewed: Oct. 22, 2007
Fantastic recipe! Everybody loved it, even the ones that I thought wouldn't eat it. The only thing I did wrong was that I went a tad bit past the "stiff peaks" phase in whipping the cream… first time trying. I couldn't find the coffee flavored liqueur so I perked some strong coffee and stirred some rum extract into it. I will definitely make this again.
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Di's Delicious Deluxe Deviled Eggs

Reviewed: Oct. 10, 2007
Mmmm, very tasty.
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1 user found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Oct. 7, 2007
Mmmmm… very good recipe. I was dying to try this but didn't have all the ingredients so I did some compromising. It still came out really good. I substituted onions for the leeks and evaporated milk for the half and half. Also, used one can of carrots instead of the fresh ones juice and all, but added them at the end. I used two jars of 6oz. dry weight mushrooms and fried them to get the liquid out and them fried them in the butter. I will make this again, hopefully with all the right ingredients next time.
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Photo by Food Girl

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Sep. 8, 2007
This was easy and delicious! I buttered the bottom of the foiled pan to prevent the foil from sticking in the fudge and used slightly less than the 2/3 cup of evaporated milk due to the pre-portioned amount in the 5-oz cans, which didn't seem to cause any trouble. I will definitely be making this as a regular desert item. Thanks Kelly!
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2 users found this review helpful

Homemade Tomato Sauce I

Reviewed: Aug. 20, 2007
After going to a local event called the Tomato Festival, I was able to get 20 tomatoes for only $4.00. I always wanted to make tomato sauce from scratch. I doubled the recipe. I fried pepperoni in the beginning and used the grease to cook the onion and pepper. I managed to get away with not using any tomato paste after simmering it for over 8 hours to reduce it. I added a 1/2 cup of Romono cheese, and cooked the sauce with whole carrots and later removed them. I pureed the sauce then added 3 drops of red food coloring to bring back the bright red color. Excellent recipe with a great taste!
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78 users found this review helpful

The Best Meatballs

Reviewed: Aug. 19, 2007
These meatballs reminded me of the way my great grandmother's use to taste. I really enjoyed them. They are better than any restaurant meatballs that I have ordered. The listed serving must be incorrect. I got 30 good-sized meatballs out of this recipe.
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Garlic Butter

Reviewed: Aug. 19, 2007
This recipe was sooooo good. I will definitely be making it again.
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Glazed Dijon Carrots

Reviewed: Jul. 24, 2007
Delicious! I was looking for a recipe to use up some leftover baby carrots and decided to try this one. I added some onion in with the boiling carrots. Will make again.
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10 users found this review helpful

Creamy Carrot Soup

Reviewed: Jul. 22, 2007
Mmmmmm. This is the third carrot soup recipe that I tried here… all good but this is the one that I was looking for. I first tried carrot soup in a Thai restaurant years ago and it tasted just like this. I will definitely make it again and won't change a thing!
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110 users found this review helpful
Photo by Food Girl

Carrot Soup

Reviewed: Jul. 16, 2007
This soup is different that I had hoped it would be, but surprisingly very tasty anyway. I used a 1/2 teaspoon of un-ground red pepper instead of the full amount, substituted the half and half for milk and used 3/4 cup of the water from the steaming of the carrots in place of the 3/4 cup of vegetable broth.
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18 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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