Alaskabetty Recipe Reviews (Pg. 1) - Allrecipes.com (10624593)

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Morning Glory Muffins I

Reviewed: Oct. 20, 2012
These tasted just like the morning glory muffins I used to buy at Win-Co. So good. I substituted pumpkin butter for the apple butter and used the "change servings" calculator to make an even 2 dozen muffins so my quantities were a bit different. I wound up adding a bit more oil, pumpkin butter, and egg than calculated in order to make it easier to mix.
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Avocado, Tomato and Mango Salsa

Reviewed: Jun. 10, 2012
Just made this tonight to go with a simple grilled halibut with salt and pepper. So good we were scooping it up with tortilla chips as well. Followed the recipe using roma tomatoes (took the seeds out) but skipped the oil. Perfect.
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Slow Cooker Lentils and Sausage

Reviewed: Apr. 16, 2012
This was really good. Used small brown lentils, added onion and garlic and only used one pound of the sausage that was the chicken hardwood smoked kind by Hillshire Farm. I also did not drain the tomatoes. It cooked for almost 11 hours on low and was perfect; the lentils held their shape but were cooked through.
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Green Chile Spinach Quiche

Reviewed: Apr. 15, 2011
Finally a perfect quiche. The texture was just like at a good restaurant. I discovered after I started that I was out of green chiles; I substituted jarred pesto and really liked it. I might even do that on purpose next time.
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Old Fashioned Rice Pudding

Reviewed: Dec. 30, 2010
Just like my Grammie makes! I cooked the rice very slowly in an enameled cast iron pot; stirred constantly for over 20 minutes before it came to a boil. Then put the whole pot right into the oven rather than using a casserole dish. An hour later it came out delicious.
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Steamed Fish with Ginger

Reviewed: Mar. 15, 2010
Really delicious- my husband called it "restaurant quality" which is amazing considering my usual fish dishes are nothing special. I don't have a bamboo steamer so I instead used the colander insert of a pasta stockpot. My 1.4 lbs. of fish steamed perfectly in 14 minutes and maybe could have been pulled a touch earlier. This will definitely be added to our regular line up of recipes.
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Orange Balls I

Reviewed: Dec. 22, 2009
These are a wonderful change from rum balls. My family doesn't like coconut, so I substituted toasted pecans that had been chopped fine in the food processor. Also, I doubled the recipe which made perfect use of the whole box of vanilla wafers. I agree that the dough was a bit sticky, but I used powdered sugar to "flour" my hands for the rolling and that helped a lot. The "1/2 (6 ounce) can of OJ" ingredient is confusing- I think it means for a standard recipe use 3 oz. of OJ; a double recipe would be 6 oz. These started out tasting like a strong creamsicle and have mellowed over the days.
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Butter Balls II

Reviewed: Dec. 22, 2009
These are delicious. I first toasted the pecans (350 degrees for 10 minutes) then chopped them fine in my food processor. I didn't have a problem with crumbling so this may have helped.
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Basil Tomato Soup

Reviewed: Nov. 2, 2009
Excellent! This tastes just like the soup I crave from the deli- I can make it at home now! I made substitutions to use what was on hand- diced tomatoes that I hit with the stick blender to crush, dried basil (about 1 1/2 tsp.) and half & half instead of cream. Without substitutions, I can only imagine how good it is. The recipe said 9 servings, but I got 6 coffee mug servings. Topped with feta and served w/ egg salad on toast.
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Chiliquilla

Reviewed: Oct. 18, 2009
This turned out way better than I expected. I made it simply to use up a bunch of leftover ingredients, so I used ground turkey (which I seasoned with adobo and garlic) and green enchilada sauce. Up until the first bite I still was questioning the recipe, but it was really good. Husband ate it but didn't say "wow", four year old didn't finish her serving. I probably won't make it on purpose again, but will keep it in mind when I need a clean out the fridge recipe.
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Fresh Rhubarb Bread Pudding

Reviewed: Jun. 11, 2009
I reserve bread pudding until I have odds and ends in my refrigerator, so this one was made with two hot dog buns, two hamburger buns, two heels of wheat bread and four Madeline cookies. I cubed & toasted them and baked the whole thing in a 9x13 dish. Other than that I followed the exact recipe and it turned out great. Mine baked for a little over an hour.
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Caramelized Onion and Gorgonzola Pizza

Reviewed: Jan. 8, 2009
I am amazed that something so simple could be this good. I was worried the gorgonzola would be too rich, but the sweet onions really balanced it. I added chicken to make it a full meal in itself. Fancy enough to serve to guests, but easy!
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Apple Pie by Grandma Ople

Reviewed: Jan. 8, 2009
Wow- this was delicious. I was short on time so I used a premade crust and cut vents in the top instead of doing lattice and it was still delicious. I mixed half the glaze inside and poured the rest on top and it made a yummy, sticky crust. A filling this good really deserves home made crust though.
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Colonial Hot Buttered Rum

Reviewed: Dec. 24, 2008
WOW! I just did a test run of this before I serve it on Christmas day. I did a 1/2 recipe, except I only used 1/4 of rum. I also used a stove top pan for speed and kept it just below a simmer for 2 hours. I used spiced rum since it's all I had. I can't wait to put it in the crockpot tomorrow- YUM!!!
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Jo Jo's Favorite Banana Muffins

Reviewed: Nov. 2, 2008
These were great! I used 2 bananas and substituted leftover vanilla pudding for the milk just to use it up. I also added about 1/3 bag chocolate chips. The recipe made about 20 muffins. Delicious!
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To Die For Blueberry Muffins

Reviewed: Oct. 15, 2008
I've made this recipe multiple times in the last few months. It really fulfills all my muffin needs- a cake texture without being too sweet, and a yummy crunchy top. I tossed the fresh berries in a sprinkle of flour and sugar but did not bother when using frozen berries. Also, each batch usually only makes nine muffins when filled to the top. I tried to stretch it to a full dozen by not totally filling the cups, but the full cups made for more top and therefore a better muffin. This also requires a full-coating of PAM (including between the muffin cups) but this coupled with extra cooling time makes the muffins release just fine. Finally, I make the full batch of topping but it usually covers three batches of muffins. I just keep it in a sealed bowl since I know another batch is forthcoming!
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Tater Tot Hot Dish II

Reviewed: Oct. 15, 2008
This was great! I used moose burger and added a handful of cheese. Next time I would omit the extra salt if I use cheese- even so the whole pan was devoured. So far everyone that has tasted this has asked for the recipe, more proof that it's delicious!
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Tater Tot Casserole I

Reviewed: Sep. 27, 2008
This was a good way to use up leftover sausage links. The first time I made it I used four eggs like most reviewers suggested, and it was good. Good enough for my husband to request it again! The second time I only had two eggs in the house so I made it according to the original recipe and I liked it better that way. The potatoes and sausage stood out more. Both times I added diced bell pepper and onion to the sausage, and once I threw in leftover onion dip with the egg/milk mixture and that was really tasty.
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Banana Cake II

Reviewed: Jun. 15, 2008
This is exactly what I was looking for. I wanted banana cake, not banana bread, and this recipe delivered. I creamed the sugar and butter really well first, then added the eggs and vanilla and creamed until it was a frosting-like consistency. For sour milk I used 2 tblsp. lemon juice plus enough milk to make a cup, letting it sit until the milk thickened and then measuring 3/4 cup. The recipe made a perfect 2 dozen cupcakes, baked for 17 minutes. I frosted with cream cheese frosting and YUM!
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Scalloped Potatoes and Onions

Reviewed: Mar. 21, 2008
This was really good, and easy to prepare. I used 4 VERY large potatoes (Costco size) and that filled up an entire 13x9 inch pan. The sauce as directed was still plenty, even though I had my doubts. It cooked up moist and delicious, although I thought it missed a little something- I think the addition of whole, roasted garlic cloves would really add a nice dimension to the flavor. Even without that I would make these again.
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