Callie Recipe Reviews (Pg. 1) - Allrecipes.com (1048873)

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Easy Homemade Pastrami

Reviewed: Aug. 5, 2012
This was really, REALLY good. It was not hard at all, even though there were a lot of steps. Once I applied the rub, it was just a matter of triple-sealing the meat. The number of steps just looks intimidating. Mine came out a nice dark pink. I bought a rectangular shaped corned beef for even slices, which I recommend. My meat was also leaner than the meat in the video. I was able to trim most of the visisble fat.
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23 users found this review helpful

Sauerkraut Hot Dog Topping

Reviewed: Mar. 26, 2008
Very good. I will make this again. Instead of the pickle relish and prepared mustard, I substituted hot dog relish.
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22 users found this review helpful

Nanny's Spaghetti Sauce

Reviewed: Jan. 7, 2009
This was very quick and easy, and everyone enjoyed it. I added some browned ground beef, but it was fine without it.
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10 users found this review helpful

Crispy Pretzel Bars

Reviewed: Feb. 8, 2010
These were very good, and gone quickly. I added a second cup of M&Ms and a second cup of pretzels. I thought there were enough M&Ms, but next time I will exchange 1 cup of cereal for another cup of pretzels to make it more pretzel-y. I did not have to add more binder.
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8 users found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Jan. 21, 2008
Went over really well at a Greek-themed dinner party. I made the following adjustments: 20 oz spinach, cooked and drained, 4 eggs, 2 C feta, 1 C ricotta, 18 sheets phyllo. I used all 18 sheets, and sprayed them with cooking spray. When I made it the first time, before the party, the crust along the side was thick, and leaked a little. So, in a brilliant move, I laryered 9 sheets of phyllo into the pan, added the filling, then layered 9 more sheets on top. Then I FLIPPED OVER the baking dish. That way, I was able to fold over the top layers attractively. Then I slid the package back into the baking dish. It looked professionally done.
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7 users found this review helpful

Strawberry Angel Cookies

Reviewed: Aug. 2, 2012
These were very strong-tasting, and had an off, tinny, aftertaste. They were "soft" cookies, but, IMO, had the texture of a stale cookie.
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6 users found this review helpful

Sweet Pepper Balsamic Bean Salad

Reviewed: Jul. 5, 2001
I doubled the dressing, and toned it down with a little water. I used cider vinegar because I didn't have balsamic. I served the salad over rice and soy "ground beef" as a cold dinner. Everyone liked it, including the kids.
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6 users found this review helpful

Homemade Salami

Reviewed: Jul. 12, 2007
This was excellent - dry and spicy. The family liked it very much. Excellent with cheese and crackers. I would definitely slice it uniformly with my electric slicer before serving to guests, as the log shape was not very appealing.
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5 users found this review helpful

Mocha Coffee

Reviewed: Jan. 1, 2012
I used nondairy creamer, which I stirred into the cocoa before adding coffee. I find that the cocoa dissolves better. The proportions are good. Thanks.
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4 users found this review helpful

Different Chicken Cordon Bleu

Reviewed: Nov. 23, 2009
When this dish was done, I didn't taste either the ham or cheese. The outer stuffing was crispy, but the underside was gooey. The sauce tasted fine. I think that the problem was that the sauce overwhelmed the dish. Maybe there was too much. Next time I will make a casserole of cubed ham and chicken in sauce, with cheese melted on top.
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4 users found this review helpful

Classic Macaroni Salad

Reviewed: Apr. 22, 2012
Good recipe, but it was a little sweet, and it can be made more healthful without losing any flavor. I used 1/2 cup Splenda, light mayonnaise, and added about 1/4 cup fat free sour cream.
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3 users found this review helpful

Gazpacho

Reviewed: Jul. 15, 2009
This tasted fine after I adjusted the seasonings. I thought it was a little bland, so I added a lot more herbs. It tasted better, but the red color definitely took on a brownish cast. The onion was a little overpowering, in both flavor and texture, so I will use less next time. I will keep this on hand for snacking, it just wasn't wonderful.
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3 users found this review helpful

Spam™ and Napa Cabbage

Reviewed: Mar. 29, 2009
This was a good, quick meal. I used 2 cans of Spam and a large head of Napa cabbage. I was surprised at how much the cabbage reduces in volume. I will make it again.
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3 users found this review helpful

Karen A's Chocolate Dump Cake

Reviewed: Jun. 25, 2008
I don't know what happened. The cake turned out very dry and the chips didn't melt. I'm giving it 2 stars because my husband and sons actually finished it. I'm not one to turn down either chocolate or cake, so you know there's a problem.
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3 users found this review helpful

Easy Cream Cheese Danish

Reviewed: Feb. 17, 2013
These turned out great. I used "light" crescent rolls, which were fine. I also heated sugar-free blueberry jam, added some Splenda, and when it started to cool I spread it on top of the cream cheese before adding the top layer of rolls. In the future I will use light cream cheese and mix some Splenda into the cream cheese to reduce the calories even further. Definitely a keeper.
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2 users found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Aug. 3, 2012
I didn't think this tasted like restaurant beef and broccoli, but it was good, and I will make it again. The sauce seemed salty to my tasted, so I omitted the soy sauce. The sauce turned out OK with that change. I also made about half again as much sauce. Next time I will add sliced onion.
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2 users found this review helpful

German Apple Cake I

Reviewed: Jul. 15, 2012
Who eats 1/24th of a cake? I used egg substitute, sugar free applesauce (for the oil), and Splenda. The texture comes out differently, but actually, the apple is highlighted. Very sweet and delicious.
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2 users found this review helpful

Mexican Beans

Reviewed: Jun. 25, 2012
I brought these to a Mexican-themed potluck, and they went over very well. Didn't change a thing.
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2 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Jan. 8, 2012
This meatloaf was very tasty. I didn't use a loaf pan, but after an hour it still wasn't done, so I turned up the heat to 400. I did not use the topping, so a after about 15 minutes I turned the oven on broil to brown the top. At that point, the texture was fine, and I will make this again.
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2 users found this review helpful

Microwave Bread and Butter Pickles

Reviewed: Oct. 26, 2009
I followed the recipe as written, using Splenda instead of sugar. The cucumbers and onions came out yellow, which was ok, except it did not look like the picture. The cucumber itself was soft and limp, but the ONIONS were delicious. This is my new pickled onion recipe.
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2 users found this review helpful

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