Evie Stocker Recipe Reviews (Pg. 1) - Allrecipes.com (10685327)

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Evie Stocker

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Tomatillo Salsa Verde

Reviewed: Nov. 8, 2014
This is a good starter recipe. It had an OK flavor except no heat. I used 2 serrano peppers and couldn't taste them (maybe they were duds?). Felt it needed a little citric acid so I added a tsp. of lemon juice which really brightened up the herb flavors. Also way too runny. I drained them before putting them the blender (my husband loved the consistency). I will try this again but with habanero's, lime juice, and 1/2 the water.
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Photo by Evie Stocker

Tomatillo Salsa Verde

Reviewed: Nov. 8, 2014
This is a good starter recipe. It had an OK flavor except no heat. I used 2 serrano peppers and couldn't taste them (maybe they were duds?). Felt it needed a little citric acid so I added a tsp. of lemon juice which really brightened up the herb flavors. Also way too runny. I drained them before putting them the blender (my husband loved the consistency). I will try this again but with habanero's, lime juice, and 1/2 the water.
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0 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 20, 2014
I made two pies at once. We ate one and I gave one to my neighbors. A hit at both houses. Recipe is a keeper. I read a few reviews that had problems with their pie being too soggy/runny. Please take these tips into consideration. The type of apple really does make the difference. Each variety has their own texture, firmness, and moisture content. Choosing the right crust can affect the outcome too. A lattice top will allow more steam/moisture out of the pie than a solid top with a few slits (always slit the top to allow steam out). Hope this helped and go get your pie on!
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3 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Mar. 26, 2014
yummy, creamy filling with just enough back heat from the cayanne.
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1 user found this review helpful

Banana Pudding IV

Reviewed: May 24, 2012
Love this stuff. This gets requested for every event I get invited to. It never goes to waste! I would be sick of making it by now but it's so easy to do.
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4 users found this review helpful

Garlic Chicken

Reviewed: Mar. 21, 2011
made it per recipe. Perfectly cooked and flavor was awesome. Family loved it.
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2 users found this review helpful

Shrimp Linguine Alfredo

Reviewed: Feb. 26, 2011
I made this per recipe. The sauce wouldn't thicken so I disolved a tsp. corn starch in 1/8 c. cold water and started adding it. I only had to add 1/2 to get right consistency. The flavor was perfect. Resturant quality! I will definately make this winner again!
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1 user found this review helpful

Shrimp Linguine Alfredo

Reviewed: Feb. 26, 2011
I made this per recipe. The sauce wouldn't thicken so I disolved a tsp. corn starch in 1/8 c. cold water and started adding it. I only had to add 1/2 to get right consistency. The flavor was perfect. Resturant quality! I will definately make this winner again!
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8 users found this review helpful

General Tsao's Chicken

Reviewed: Dec. 20, 2008
Wow! My first time trying this recipe and it turned out awesome. I feed a large crew so I used 4 1/2 lbs. of chicken and I didn't have the dried peppers so I used 2 tbs. of red pepper flakes. I was 1/2 cup shy on the green onion but made it up with shredded carrot. Everyone raved about it. It was so tongue-tingling good that my teenage son's friend asked me for the recipe.
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Butternut Squash Soup

Reviewed: Oct. 2, 2007
I made this for my family and they went out of their gourds over it. However I omitted one of the cream cheeses and added about 1/2 cup of half-and-half instead. I also baked my squash halves (open-side down 350 for 1 hour)instead of peeling and saute-ing. Much easier to scoop out the cooked squash mush than to peel and dice and I think the roasted flavor adds to the richness. Definitely will make this one again!!!
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2 users found this review helpful

 
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