ThanksgivingTwinsMom Recipe Reviews (Pg. 1) - Allrecipes.com (10447623)

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Waffles I

Reviewed: May 16, 2015
got a waffle iron at a garage sale and came here for recipes - this one is a winner! Thanks to all the folks who posted the helpful hints (separating eggs, doubling sugar and vanilla, and waiting until the steam stops coming out of the sides of the iron before opening. Oh yeah, also used buttermilk for half of the milk like one reviewer suggested. Simple, delicious, uses ingredients already in the pantry - can't ask for much more in a recipe :-)
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All-Day Apple Butter

Reviewed: Oct. 2, 2014
I think this recipe deserves 5 stars just for the sheer genius of employing the slow cooker - having spent many an afternoon babysitting a pot of apple butter to make sure it didn't burn or splatter my stovetop and kitchen counter, it was *so* nice to be able to load the apples into the slow cooker, set it on low or warm, check on it and stir it occasionally, and know I could leave it for a few hours on warm if I wasn't ready to can it yet. The slow cooker and my hand-crank apple peeler/corer/slicer gizmo have made it super-easy to turn my backyard apples into yummy apple butter. Here's what I did: peeled/cored/sliced enough apples to fill my cooker (probably about 5 lbs), added 2 c sugar and 2 tsp cinnamon, and set cooker on "warm" overnight. In the morning, checked on it, stirred it, turned heat up to "low", kept it simmering, tasted to see if it needed more sugar, turned it back to "warm" when I had to leave the house for a couple hours, came back, alternated heat settings between "warm" and "low" and stirred occasionally until it looked ready to puree with the immersion blender, then let it continue simmering with lid off, stirring occasionally, until it looked thick enough for canning. And by this time the apples have concentrated down enough that the splashes from the thick bubbling apple butter are contained within the walls of the slow cooker.
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Traditional Style Vegan Shepherd's Pie

Reviewed: May 20, 2014
a good base recipe that can be easily altered to include dairy and meat (and a handy way to use up leftover turkey-tofu meatloaf). One time-saving hint - use a cast iron skillet for sauteeing the veggies and meat/meat substitute and then top with the mashed potato layer and put into the oven -no need for a separate casserole dish
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Vegetable Biryani

Reviewed: May 20, 2014
simple and tasty and the spices make the kitchen smell soooo good. The only thing I changed is that I cooked the potatoes a bit longer (added them with the tomatoes) and sauteed bell peppers with the frozen peas and added them at the end, after the rice has simmered, so that they keep their color.
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Berry Crumb Bars

Reviewed: Aug. 2, 2013
followed other reviewers' advice about using 1/2 butter/1/2 shortening. Made for a potluck using frozen mixed berries - at first I thought the filling tasted too much like a Pop-Tart but everyone loved them and I've made it for several potlucks since then. edited to add: several batches later, my favorite recipe tweaks: in addition to substituting butter for the shortening, add about a tsp. of lemon juice to the berries. I like to heat the berry/sugar/cornstarch mixture on the stove until it gets a little syrupy before pouring it onto the crumbly dough layer. BTW super-easy way to prep the dough is to use a food processor - pulse until the ingredients are mixed but still crumbly - don't worry, even though it looks sorta powdery, it *does* bake into a nice shortbread-ish base for the berries :-).
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Chicken and Biscuit Casserole

Reviewed: Aug. 2, 2013
My kids' current favorite and less work than the chicken pot pie I used to make. I also add cubed blanched potatoes, sauteed mushrooms, bell pepper, and frozen peas and corn to the filling and use "Chef Jon's Buttermilk Biscuits" recipe instead of the buttermilk baking mix (scoop blobs of dough to dot the top of the casserole - no need to roll and flatten balls of dough)
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Poppyseed Dressing

Reviewed: Aug. 2, 2013
My favorite kind of recipe - simple, easy to make, uses ingredients I already have, and tastes better than the pre-made version at a fraction of the cost. I use my immersion blender and mix this up in a large measuring cup and then store it in a repurposed rice vinegar bottle. Thanks to this recipe and the one for Honey Mustard Dressing II, I haven't had to purchase pre-made salad dressing for years!
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Rich Chocolate Brownies

Reviewed: Dec. 1, 2012
Was looking for a recipe like the one that I used in high school that was on the can of Ghirardelli ground chocolate and cocoa powder that used melted butter, and this one works well for me. I don't like to frost my brownies (frosted brownies are a little TOO sweet IMO) but I *do* like to add a handful of chocolate chips and a bit of grated orange zest to the batter ;-)
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Buttermilk Pancakes II

Reviewed: Jan. 22, 2012
yum... my only caution is that after you make these, you'll never be content with pancakes from a packaged mix again. For a fun kid-friendly twist, slice bananas into discs and dunk them in batter and cook on the griddle - you'll get perfectly round little fruit-filled pancakes that are great for snacks as well as breakfast (the banana gets a sweet pudding-like consistency) - make a bunch and reheat in toaster oven
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Playgroup Granola Bars

Reviewed: Apr. 9, 2011
great base for customizing with whatever you have on hand. I added trail mix the first time, and the second time added one mashed banana, 1/2c chocolate chips, and an extra 1/2 c rolled oats. thanks for a tasty, simple, and easy to adapt recipe!
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Swedish Angel Crisps

Reviewed: Apr. 3, 2011
followed suggestions of using cinnamon sugar and rolling dough into hazelnut size balls (1/2 tablespoon measuring spoon gave just the right size IMO) and they turned out beautiful. I usually chill my dough so it doesn't spread too much but this dough was fine baking at room temp. on parchment paper.
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11 users found this review helpful

Spinach Chicken Enchiladas

Reviewed: Dec. 1, 2010
good, but canned soup makes it a bit salty. will try tweaking it with homemade substitution for cream of mushroom soup next time
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3 users found this review helpful

Baked Sweet Potatoes with Raisins and Pecans

Reviewed: Dec. 1, 2010
good and adaptable - I used dried cranberries and slivered almonds instead of raisins and pecans
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7 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Nov. 19, 2010
mmmm.... easy to make, customizable to whatever vegetables I have on hand, and tastier and healthier than anything that comes out of a can. thanks for a great recipe!
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Ham And Cheese Frittata

Reviewed: Nov. 12, 2010
easy and tasty. will make this again!
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Amazing Butternut Squash

Reviewed: Nov. 12, 2010
easy and tasty, and always gets eaten up at the potlucks that I bring it to
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Chocolate Chip Banana Bread II

Reviewed: Nov. 10, 2010
hadn't been a banana bread fan before but this one won me over - and my kids too. great recipe!
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Honey Mustard Dressing II

Reviewed: Mar. 30, 2010
This is my favorite type of Allrecipes winner - something that's easy to make, tastes great (kids love it), uses ingredients you already have in the kitchen, and replaces a more expensive packaged product. I mixed a double batch up in a pyrex measuring cup and poured it into a clean empty honey squeeze bottle that I had saved for convenient dispensing. I'll never have to *buy* Honey Mustard dressing again - thanks Mary Ann!
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Peppermint Bark

Reviewed: Jan. 1, 2010
easy and tasty. I used the mini-chopper attachment of my immersion blender to break up the mints. Will make again next winter for holiday gifts!
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Szechuan Spicy Eggplant

Reviewed: Sep. 22, 2009
I'm giving it 4 stars because I modified it a bit to suit my tastes: reduced soy sauce to 2T, used Chinese eggplants instead of one large eggplant, substituted about 1/2 lb. ground pork and 1/2 lb. cubed tofu for the shrimp and ground beef. Served over rice and it turned out great.
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