Brandi Recipe Reviews (Pg. 1) - Allrecipes.com (10405018)

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Fluffy Pancakes

Reviewed: Apr. 29, 2011
Perfect pancakes.
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Baked Potato Soup

Reviewed: Feb. 22, 2011
Delicious! I baked the bacon, then fried the onions & garlic in some of the reserved drippings. While that was frying, I boiled the broth & the (uncooked) potatoes, then added half & half. Added 4 T. flour & basil to onions/garlic, then whisked into the broth & cooked until potatoes were completely tender. Added 4 strips bacon, crumbled. Perfect!
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Oatmeal Pancakes II

Reviewed: Jan. 26, 2011
These had a bitter taste to them.
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French Onion Dip From Scratch

Reviewed: Dec. 8, 2010
I gave it four stars because it is never as big a hit as a cheesy onion & bacon dip I always make. (It's also from this site.) I love this dip, but my friends don't seem to love it as much as I.
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Spinach Brownies

Reviewed: Aug. 12, 2010
Although these are delicious, there is way too much butter in the recipe. If you make them as stated, butter is all that you taste. Halving the butter results in a much tastier product.
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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: May 31, 2010
This was good, but with the addition of some of the items suggested by others. I added cinnamon to the onions while frying, and I also added (just a bit of) cumin to the lentils. I only fried one onion, but it definitely was not enough. I'll fry three the next time I make this.
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Creamy Rice Pudding

Reviewed: Jan. 3, 2010
Perfectly creamy. I made the rice in my rice maker and did not rinse the rice as I usually do since I knew I'd need the starchiness of the rice to thicken the pudding. I used skim milk and added a bit of cinnamon when I added the milk & egg. The result was great -- creamy and tasty!
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Creamy Cheesy Grits

Reviewed: Nov. 10, 2009
I make these fairly often. They are very tasty. You can play with the liquids. For example, if you want it more creamy, more milk and less broth.
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Slow Cooker Beef Stew I

Reviewed: Oct. 15, 2009
This is exactly what i had in mind when I thought of making stew yesterday. I'm not a big beef eater, so I'd never made beef stew before, but for whatever reason, I was craving it. I followed recipe exactly, and because it was not going to be thick enough, I added about 2 teaspoons of corn meal the last few minutes. After that, it thickend up right away. Delicious!
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Cream of Pumpkin Soup

Reviewed: Oct. 12, 2009
This is an excellent soup. I love the croutons; they add so much! I've made this a number of times, and the only thing I change is the type(s) of pumpkin I use. I usually steam my own, either baking pumpkins or kabocha. Also, depending upon how much I want to health it up, I change the cream to half&half or milk, or a combination of the two.
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Cilantro-Lime Dressing

Reviewed: Sep. 19, 2009
This was the best dressing I have ever had. That's the honest truth. I reduced the amount of honey to less than 2 tablespoons because I felt the amount listed was way too much, and I also redused the amount of olive oil, but other than that, I followed the recipe as listed. It makes the plainest salad interesting. I used the leftover dressing for some leftover spinach (that's it!), and yum, it was SO good.
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Sour Cream Chicken and Potatoes

Reviewed: Sep. 19, 2009
Delicious! I used leftover chicken, fat-free sour cream, and also included half a red bell pepper, but other than that, I followed the recipe exactly. There was definitely too much sour cream, and the next time I make this (which I will!) I will probably reduce the amount of sour cream by half, at least on top, not necessarily in the potato mixture.
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Broccoli Rice Casserole

Reviewed: Sep. 13, 2009
Although I loved this dish, I feel that I cannot give it five stars due to all the changes I made. Using what I had on hand, I made 1 cup of rice (not instant). Then I quickly sauteed some fresh broccoli, half an onion, and a stalk of celery in olive oil in a skillet. I stirred the veggies, rice, 1 can of broccoli & cheese soup, some grated cheddar cheese, and 1 can of milk together in an 8x8 casserole dish. I baked it as per the directions. It is really good, but since I just used the recipe and directions as a basis for making the dish, I am only giving it 4 stars.
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Chicken Tortilla Soup II

Reviewed: Jul. 28, 2009
This is a really good recipe, but I felt that it would have been a bit plain as is. I reduced the amount of oil to about 2-3 T. I added a bit of cayenne pepper for kick. (I didn't add enough, though.) Then I added about half a can of black beans and about a cup of grilled corn kernels. I topped it all of with strips of fried corn tortilla. Had I been a teensy less concerned for fat content, I would have also topped it with a bit of cheese and maybe a dab of sour cream.
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Skillet Pork Chops with Potatoes and Onion

Reviewed: Apr. 15, 2009
This was good. Instead of the water and buillons, I used chicken broth. If I make this again, I will use more than 3/4 cup. I decided to skip the salt, as I thought the parmesan would be plenty enough taste. I was right. No salt necessary. I think it could use a bit more taste, though, in the form of herbs and/or spices.
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Baked Kale Chips

Reviewed: Mar. 1, 2009
These are so good. I am slightly ashamed to say that I nibbled on them while reading and managed to somehow eat the entire batch. *blush* It was like eating potato chips, but with much less guilt.
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Blackened Chicken

Reviewed: Feb. 17, 2009
This was really good. The blend and amount of spices work really well. After reading other reviews, I left it in the oven for longer than 5 minutes -- somewhere between 10 and 15. The chicken was still moist.
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Baked Cheddar Bacon Spread

Reviewed: Feb. 1, 2009
This is fabulous, but if anyone has any suggestions on how to keep the rich taste yet cut down on fat/calories, any input would be appreciated.
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Apple Pumpkin Muffins

Reviewed: Jan. 31, 2009
I just made these. I decreased the amount of sugar by 1/2 cup, but they are still a bit too sweet. Despite that sweetness, though, they taste fantastic. They are nice and moist. The next time I make them, I will probably cut the sugar by at least half, and maybe add white chocolate chips or chunks.
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Barley Bake

Reviewed: Dec. 9, 2008
The amount of broth needs to be reduced quite a bit. It finished cooking (meaning everything reached the appropriate texture) after an hour 15 minutes, but it was quite soupy at that point and had to continue cooking for over half an hour more. Less broth would rememdy that. I don't know if it would make a difference in the cooking time/amount of broth, but I omitted the (optional) mushrooms.
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