theloghomekitchen Recipe Reviews (Pg. 1) - Allrecipes.com (10472934)

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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 4, 2014
This is the way we like cornbread. Moist, not too grainy, a hint of sweetness, and a perfect ratio of flour to cornmeal. I'm not quite sure I would go to all the trouble making it as written. I whisked the dry ingredients in a large bowl, then added the wet ingredients, folding lightly just until blended. It came out perfect. A definite keeper.
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Smoked Sausage White Bean Chili

Reviewed: Dec. 4, 2014
Big on flavor, super easy to pull together, and a short list of ingredients. No alterations needed. What more could you ask for?
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Browned Butter Icing

Reviewed: Nov. 24, 2014
This is the kind of icing you would find on a fresh baked maple bar. It's perfect. No adjustments needed. I had regular whipping cream on hand which worked great. I randomly drizzled it over the top of a pumpkin roll spice cake, then added some toffee chips as a finishing touch. I'll fess up to admit I left a few tablespoons in the bottom of the pan so I could enjoy dipping my fingers into it for a sweet treat. This one's a keeper.
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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Nov. 17, 2014
This is one of my favorite rubs to use on tri-tip roast. Once I've evenly rubbed the mixture all over the roast, I wrap it with Saran then put it in a ziplock bag in the fridge for several hours or overnight. I prefer tri-tip done in the oven, starting it out at 450 degrees for 25 minutes as others have suggested, then dropping it to 350 until it reaches an internal temperature of 140. I let it rest loosely covered with foil for 15 minutes before slicing thin with an electric carving knife. I get raves every time I serve it at a dinner party.
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Classic Dinner Rolls

Reviewed: Nov. 10, 2014
Truly a classic roll in every way. They are easy to make and have a perfect texture. I used my KA to work the dough. These would be great for sliders/mini sandwiches as someone else may have suggested. If you need a yeast roll that doesn't require alot of time and fuss, this is the one to go to. Will definitely make them again.
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Slow Cooker Latin Chicken

Reviewed: Oct. 8, 2014
A delicious way to prepare chicken, and so easy! I opted for a cut-up chicken using all parts, removing the skin. I saw no need to brown the skinless chicken, and took other suggestions of replacing one can of the black beans with corn, which was the only other alteration I made. Served on a bed of yellow Spanish rice, this received raves from Hubs. The chicken was succulent and tender. The bonus with this recipe is you put it all in the slow cooker and forget about it! Will definitely be making again.
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Cheesy Beef Lasagna

Reviewed: Oct. 3, 2014
Real lasagna noodles that bake in their own sauce. How easy is that? This is a delicious recipe that will be a new base standard in this kitchen. The tender pasta and combination of meat, cheeses, and sauce is spot on. When you cut in to it to serve, it stands on the plate. The only suggestion I would make is that you adjust the amount of herbs and seasoning to suit your taste. Other than that, it's a terrific dish. I'll be looking forward to making this again.
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Beaumont Ranch Potato Salad

Reviewed: Aug. 26, 2014
Outstanding! The key to the savory flavor is that the warm potatoes are coated with tarragon vinegar mixed with the dry Italian dressing before you start mixing everything else in. A great base to add what you wish to make it your own. I added 4 coarsely chopped hard-boiled eggs along with chopped dill pickles of which did not overpower it at all. Do yourself a favor and dice your potatoes before boiling, and don't overcook them. Also be easy on the mayo at first until you have the consistency you're looking for. Thank you Beaumonts for sharing your "secret" recipe! This is a keeper in my arsenal.
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Baked Fruit Buckley

Reviewed: Aug. 1, 2014
This reminded me of a loaded fruit coffee cake of sorts because the batter yielded a more cake-like texture. We liked this a lot, especially topped with vanilla ice cream for dessert. I added cake spice in lieu of the cinnamon which gave the blueberries a warm spicy flavor. Very easy and very good.
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Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 1, 2014
Hubs and I loved these! They made for a nice light summer meal served with green salad. They would make great appetizers for a large gathering. I clipped fresh rosemary from the garden, which made for a heavenly aroma. Not wanting to mess up the grill, I cooked them on a foil-lined grill basket as others suggested. This was okay to do, However, when I make these next time I'll cook them directly over the flame. I missed that little bit of char on the meat.
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Pan-Seared Tilapia

Reviewed: Jul. 30, 2014
This is an easy way to prepare Tilapia. I generously seasoned the filets in a lemon pepper seasoning before giving them a light dredge in the flour. Instead of brushing the butter on afterward, I just melted it in the pan with the olive oil for frying. They were delicious. The flavors were locked in due to the pan searing and there was no grease residue. This method works great on many other types of fish as well. Served with rice pilaf and asparagus, this makes for a lovely meal.
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Old Fashioned Strawberry Shortcake

Reviewed: Jul. 29, 2014
Texturally, this is exactly what I want in a shortcake. A little coarse to soak in fruit juices, and a nice rise in the pan with a golden top. For me and hubs, it lacked in the flavor department even after the fact I added a teaspoon of vanilla extract. It just wasn't sweet enough. With that said, this recipe is as close as I have found to being a good shortcake base. It definitely beats the store bought spongy cakes. I'll try it with butter next time and see if that makes a difference. As for the bake time, it was definitely understated in the recipe as others have noted. It required an additional 15 minutes to yield a beautiful cake.
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Jordan Marsh Style Blueberry Muffins

Reviewed: Jul. 23, 2014
For blueberry muffin purists out there, look no further. Not too sweet, these "rise" to the occassion. I baked them for 25 minutes at a steady 375 and they came out perfect. No flat tops here. As others have mentioned, they look and taste as if they came out of that little corner bakery on Main Street, USA. No alterations needed unless you want a doctored up muffin. Plain and simple. Perfect.
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Strawberry Cream Salad

Reviewed: Jul. 16, 2014
This unique meringue base is one to try! It's like one of those Italian meringue cookies, only an entire layer in the bottom of the pan. I used coarsely chopped club crackers and pecans incorporated into the whipped egg whites. Be gentle when adding the cream cheese layer as the base is very delicate and could collapse easily. We absolutely loved this version of a strawberry cream salad. It's so much better the next day, and the day after! Definitely a keeper. Will be great to take to potlucks.
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Orange Almond Pound Cake

Reviewed: Jul. 12, 2014
Way, way too much butter. The orange flavor didn't come through. This is a heavy, greasy cake.
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Elbows Mac and Cheese with Tuscan Herb Sauce

Reviewed: Jul. 11, 2014
Though we thought it was good, there were a few things I had to add to the recipe to give it the additional flavor it lacked as written. The Tuscan Herb Sauce is delicious when cream is added, and incorporates well with the pasta. I found that additional garlic was needed, in addition to an Italian herb blend to give this dish a boost. Fresh chopped basil gave it a nice aroma and added flavor. I think a ground beef or sausage would make it more like a meal. I'll probably try the sauce with larger noodles and some added veggies next time.
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Congresbury Ginger Shortcake

Reviewed: Jul. 11, 2014
Far from being a shortcake, this was more like a cookie. The only reason why I give it three stars is the flavor was okay.
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Wavy Lasagna with Meat Sauce, Fresh Ricotta and Spinach

Reviewed: Jul. 4, 2014
Barilla delivers a sauce that's light and uncomplicated, perfect for warmer weather. We all enjoyed it, and guest comments were favorable for it being "not so heavy" as other pasta sauces. I felt it was lacking a bit in flavor, but that's what's nice is that it leaves room for the additional tweaking so many of us do to suite our tastebuds. I steamed two bunches of fresh spinach just until wilted, in lieu of frozen. I highly suggest you ration your sauce by using only 1/2 cup in the bottom of the pan, and pour conservatively between layers to have enough for the top. By the time I got there, it was a little sparse and on the dry side. Also, it is in my opinion baking it at 375 is too high. 350 works great, and prevents the chance of burning/hardening your noodles. I will definitely be making this again, with minor adjustments.
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Grilled Salmon Greek Pitas

Reviewed: Jun. 30, 2014
Since my local small town market didn't have any pitas, I used small flour tortillas in their place. So you can say we ended up with Grilled Salmon Greek Tacos. We enjoyed the filling, but were'nt overly impressed. I think there's something missing. Maybe it could use more herbs and seasoning.
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Lemon Basil Grilled Chicken

Reviewed: Jun. 24, 2014
Love this marinade! So easy and light, just perfect for chicken. This makes great use of the fresh basil growing in my garden! The only change I made was I only had bone-in breasts, which turned out moist and tender. I served them with a pea risotta made in the pressure cooker. A perfect summer meal to enjoy on the patio. Thanks, Mazola for a wonderful recipe.
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