shellymayo Recipe Reviews (Pg. 1) - Allrecipes.com (10499433)

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Mulberry Rhubarb Pie

Reviewed: Jun. 2, 2009
I just can't say enough about this pie! I made it tonight as dessert for dinner with friends and it was AMAZING! Easily the best pie I've ever had, and my family loves pie. It was just the right combination of tangy and sweet, and my friends raved about it. I think this will be a regular on the menu as long as I can get hold of mulberries and rhubarb. I did tweak it slightly. I used 2.5 cups of mulberries and about 4 cups of diced rhubarb (had a lot on hand), only 3/4 cup of brown sugar and about 1/3 cup of whole wheat flour to the filling. I let it sit for about 3 hours before filling and baking the pie. I used store bough crusts this time, but it still turned out amazing. I would gladly recommend this recipe and will be making it throughout the season! Thanks so much!
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10 users found this review helpful

Cranberry Pumpkin Muffins

Reviewed: Jun. 1, 2009
Fantastic flavor and oh so moist! The only reason I'm not giving it 5 stars is I changed the spice ratio and added more fruit than called for. I also made it slightly healthier by substituting whole wheat flour for white. I made these for an early morning meeting and everyone raved! Just the right combination of spice and sweet. Perfect as an early morning muffin or as a light cake!
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17 users found this review helpful

Chicken Tagine

Reviewed: Apr. 10, 2009
I made this for company and got great results. The flavors of this were wonderfully complex and satisfying. I did make some substitutions though. I didn't have chicken on hand, so used boneless pork chops. And I also didn't have any cranberries. Next time I make this I'll be sure to add the cranberries. The only reason it's not getting 5 stars is I tried the leftovers with a little sour cream and it really smoothed out the flavor combination. It was excellent.
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1 user found this review helpful

Irish Brown Soda Bread

Reviewed: Feb. 13, 2009
I halved this recipe, but otherwise followed it exactly and it didn't rise at all. The dough was very sticky, not like a normal bread dough. I've never made a soda bread though, so I wasn't sure how moist the dough should be. It still tastes fine, but the texture of the finished bread is off and it can't really be used as sandwich bread. I'm really not sure why it didn't rise, but I doubt I'll use this recipe again.
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2 users found this review helpful

Gluehwein

Reviewed: Jan. 31, 2009
This is an amazing recipe. It tastes just like what I drank while living in Germany. I made it for a bunch of friends for Thanksgiving and everyone really loved it. I kept getting compliments. That said, I used 2 bottles of cabernet sauvignon by Yellow Tail. I then doubled everything else but may have added a bit more sugar since I didn't measure exactly. The only thing I changed was I used mulling spices that I picked up from the store. I just put those in a large tea ball and let them steep. I also combined all the ingredients at once because I wanted a good portion of the alcohol to burn off. Everyone I know loves this and I give out the recipe pretty much every time I make it.
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4 users found this review helpful

Rosemary Roasted Turkey

Reviewed: Dec. 21, 2008
very good. I used butter instead of olive oil and the turkey was just a touch dry, but still very tasty. Also made a fantastic gravy!
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1 user found this review helpful

Pumpkin Gingerbread

Reviewed: Dec. 11, 2008
This is a fantastic recipe, and the only reason I'm not giving it 5 stars is I made a couple of changes to it to make it slightly healthier. I substituted 2 1/2 cups of whole wheat flour for the white flour, doubled the spices, added in about a cup and a half of raisins and added about 2 tablespoons of wheat germ. It still came out incredibly moist! And stayed that way for the entire week it was in my ridge. I live alone, so having a recipe that stays moist as long as it takes me to finish it is great! I gave some pieces to friends as well and everyone raved!
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1 user found this review helpful

Greek Pasta with Tomatoes and White Beans

Reviewed: Sep. 14, 2008
Good base recipe- like others I tweaked it a little. I added a 6 oz jar of marinated artichokes, substituted Pecorino Romano cheese for feta and used fresh roma tomatoes instead of canned. I also added 3 cloves of garlic to the recipe. All told it came out very well. The combination of artichoke hearts and romano cheese is amazing. As a side note, if you use fresh tomatoes they should be added in the last 5 minutes of cooking or they will lose their texture.
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1 user found this review helpful

 
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