CAROLE ROCK Recipe Reviews (Pg. 1) - Allrecipes.com (1070764)

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Thousand Island Dressing II

Reviewed: Jan. 23, 2005
This is the recipe I was raised on! No fancy bell pepper, vinegar or worcestershire sauce, just the main ingredients that make it taste so good. Great on Reuben sandwiches and wedges of iceburg lettuce! The best!
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28 users found this review helpful

Vegetable Chowder

Reviewed: Jan. 6, 2005
Really wonderful! I wondered how it could be so good, so decided to try it. I added a whole red pepper, and a whole chopped onion and a 1/2 head of chopped cabbage because I had it on hand. My secret ingedient in all soups is using a cup of juice rendered from caramelizing 10 sliced onions in the crockpot with one cube of butter for about 18 hours. I strain, and pkg the onions and the juice each in 1 cup baggies, and freeze. The onions go on meat, and the juice into soups. With this addition this chowder should go to a 10 star rating!
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23 users found this review helpful

Cherry Tomato Salad

Reviewed: Jan. 28, 2003
I absolutely love this combination of tomatoes, onions and olives! I never would have dreamed they could be so great together, (not particularly loving green olives)! THEY WORK GREAT! I keep this mixture in the refrigerator, and have often added it to beautiful lettuce when having dinner guests. Rather than using the dressing they show here, I used my favorite forever, called ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING, found on this site, but scaling down to 10 servings for normal family use.
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5 users found this review helpful

Best Peanut Sauce

Reviewed: Jan. 25, 2003
I found this a little bland as written, - but VERY easy. I changed it a little and added 3/4 tsp Tabasco, 1 tsp minced garlic, 2 tsp Sesame Chili Hot Oil, 2 Tbls rice wine vinegar and 1/4 tsp red pepper flakes, and I found it absolutely outstanding! Killer, in fact. I just put everything in the blender and it became smooth and creamy in an instant!
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127 users found this review helpful

Baked Potato Soup II

Reviewed: Jan. 15, 2003
This was a great base for individual additions. I added chopped green onions, crisp pancetta, sliced cooked mushrooms, small slices of fire roasted red peppers (jarred), and to some bowls, crumbled blue cheese, and to other bowls, crumbled feta cheese. This is really a WOWER!
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13 users found this review helpful

Cocktail Meatballs III

Reviewed: Jan. 6, 2003
I made these meatballs in double sized amounts for future use in pastas, etc. I cooked them about 1/2 the time, knowing I'd be adding them to my own sauce and future recipes. I froze them in a bag labled "1/2 cooked meatballs" and they are fantastic in anything you add them in. My favorite forever, and your own meatballs NEVER taste like the cardboard ready-made ones taste like that you buy in a bag.
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4 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jan. 6, 2003
Suddenly I found I was entertaining vegitarians for dinner and was 20 miles from a grocery store. Using what I had on hand this was a fantastic dinner. I used 1/2 of the recommended stock and still thickened it a little with a sprinkling of orzo (baby pasta) Anything with beans and corn in it reminds me of slightly Mexican, so I offered quartered fresh limes to squeeze in, and everyone loved it. Served it with a great green salad and sour dough garlic bread. It was a great meal!
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8 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Oct. 21, 2002
I haven't bought salad dressing for 20 years, and am always searching for a good one. THIS IS IT! I scaled it down to 10 servings for family use. It's fabulous as a pasta salad dressing as well as for green salad. When my guests have four choices, they always choose this one. WOW this is a real keeper!
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2 users found this review helpful

Fish Chowder

Reviewed: Oct. 21, 2002
This really was easy and extremely adaptable. I used catfish, but any white fish would work well - even a mixture of fish. I increased the Old Bay Seasoning to 1 tsp +, and added the entire bottle of clam juice. I also added 1 Tbls more than called for of flour, to make it a little thicker. Next time I'll add the crumbled bacon into the soup, rather than use as a topping. Top with parsley. KEEPER!
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87 users found this review helpful

Blue Cheese Burgers

Reviewed: Oct. 18, 2002
There is no doubt that these burgers are MUCH better than regular ones, but I've even added twice the amount of blue cheese, and still can't taste the blue cheese flavor. All your guests and family, will appreciate the extra special ingredients in these burgers! Wow - YES! Do it!
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4 users found this review helpful

Chicken With Portobello Mushrooms and Artichokes

Reviewed: Oct. 18, 2002
I took this recipe to a friends home, and all the guests (4 other couples) also use AllRecipes, and we voted this recipe BEST OF SHOW! Directions don't say what to do with the portobello mushrooms but we cut them in large bite sized pieces. Also canned artichoke hearts can be really tough, so I recommend using jarred ones, drained. This is a FOREVER KEEPER!
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20 users found this review helpful

Hamburger Gravy

Reviewed: Dec. 2, 2000
Easy, yes, but extremely boring in flavor. It desperately needed some oomph. We added ketchup, but even that didn't work.
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1 user found this review helpful

 
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