Stepheni Recipe Reviews (Pg. 1) - Allrecipes.com (10588034)

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Grandma's Noodles II

Reviewed: Dec. 10, 2008
Great, easy recipe for homemade noodles. Followed it exactly including the baking powder. Took others suggestion for using the food processor- worked beautifully! I made chicken noodle soup like most others. Will definitely use this again maybe for something other than soup. Thanks for posting this recipe!
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Deep Fried Cheese Curds

Reviewed: Aug. 20, 2008
Only because I have spent many years working in restaurants and spent quite a bit of time actually talking with a vendor at the MN State fair who explained his process, I feel the need to weigh in on these reviews. The cheese curds should be fresh, at room temperature and when they at room temp, shake them around in little bit of flour to lightly coat them. When the curds are at room temperature, they "sweat" out some of the natural fat so that the flour will adhere to the curd. This step also ensures that that the batter will stick to the curds in the fryer. The batter should be made with beer, not milk and be fairly thin. Excess batter after dipping the curds should be drained from them in a wire mesh strainer (they actually had a very large flat one for this part) but a larger mesh strainer at home works too. The temperature of the oil is critical, the gentleman I spoke with said they keep their fryer at about 375 degrees. Also, the amount of oil used is very important; keep in mind that at the fairs they are using fryers that hold several gallons of oil, a home fryer uses 1.5 to 2 quarts on average so you can't fry very many at a time if you want them to turn out to be the delicious, golden, melty cheese curds we all love at the fair. I have been making these this way for 15 years or so and always get raves for these. Hope this helps anyone who has had problems with the batter sticking or everything turning into a gooey mess.
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French Onion Soup III

Reviewed: Jul. 11, 2008
This a great starter recipe that allows you easily add whatever you prefer flavor wise. The amount of water is good IF you use condensed broth (Campbell's); if using broth that doesn't call for adding a can of water on the label, skip the water and add more of the canned broth. (I do wish recipes included whether or not the broth is condensed or not but I guess with a recipe like this it is probably safe to assume that it is given the amount of water called for.) Like other reviewers, I added worcestershire and sherry to the broth and a little garlic to the onions. Be sure to caramelize the onions; it really adds body and flavor to the soup. A pinch of thyme is good here too. I make croutons instead of whole slice of bread to make it easier to eat. Don't skimp on the cheese whatever kind you prefer. Another winner in my house!
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Reuben Soup

Reviewed: Jul. 11, 2008
Truly excellent cream style soup; definitely not for the fat/calorie conscious but awesome all the same. My husband was pretty skeptical when I told him that I was making this but it is now one of his top 2 or 3 favorite soups. Instead of the toasted triangles, I cubed up some leftover rye bread, tossed with some butter and toasted the bread cubes in the oven. The only other change I made was using another reviewers suggestion to cut the salt with beef broth instead of bullion (I am pretty salt sensitive). Other than that, I followed the recipe to a tee and it was great. Also, use good corned beef; I used that canned stuff (like Spam) once and didn't like it nearly as much as with deli corned beef. Leftovers would be best I think but the deli meat is good as well. Thanks for posting this unusual recipe!
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Spinach Dip with Water Chestnuts

Reviewed: Jul. 11, 2008
Great recipe- my husband and family loved this. The only changes I made was using less mayo and adding about 3 oz of cream cheese and a couple squirts of ranch dressing. Do be sure to follow other reviewers suggestions regarding squeezing out the spinach very well after thawing and letting the dip sit overnight if possible to soften the dried vegetables in the soup mix. Just before serving, it was a little too stiff for dipping crackers without breaking so I stirred in a little half-n-half to soften it up a bit. Also great as a spread on bagels the next day. Even if this is the recipe from the back of the Knorr package, I don't read recipes while grocery shopping so I appreciate the posting of this recipe.
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Easy Never Forgotten Guacamole

Reviewed: May 1, 2008
Great recipe when you want a creamier guacamole. I added a little lemon juice, tomato and some green onion. This would probably go over well with kids as it is not too spicy. We definitely will have this again!
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Manicotti Shells

Reviewed: Apr. 13, 2008
These turned out wonderful! Next time I will half the recipe- the amount in the recipe as given made too many for me. I also used a 7-inch non-stick fry pan with a little cooking spray with great results. Filled these with a spinach cheese filling and they baked up so nice and tender; not mushy at all. Time to find some new manicotti fillings to use with these! Thanks for posting this recipe.
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