Cherish Recipe Reviews (Pg. 1) - Allrecipes.com (10737730)

Whole Egg Mayonnaise

Reviewed: Apr. 8, 2012

Add me to the "never going to buy mayo again" list too! I like that I control the ingredients; it's not full of chemicals & stabilizers & preservatives... not to mention it's so much cheaper! I (almost) always have everything on hand, so it's basically free mayo in 5 minutes without a trip to the store, saving time & gas (plus all those impulse purchases I'd throw in the cart). I used the immersion blender & quart jar trick. Unfortunately, I was all out of vinegar, so I substituted the same amount of lemon juice as suggested by others. It was great! I then added 1/8 tsp sugar - even better. I still want to try it with the original ingredients (white vinegar, no sugar), out of respect for the recipe author.

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1 user found this review helpful

SUPER fluffy pancakes

Reviewed: Dec. 18, 2011

Really thick and fluffy, and very filling. Nice spongy texture. Can make them bigger, just be careful to cook them long enough so they get done in the middle, but the outsides don't burn.

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2 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 7, 2011

I didn't have enough cocoa to make the frosting too, so we saw the swirls of shredded zucchini on top - but if I had been able to cover that up with frosting, you could NOT tell there was zucchini in these. It cooked completely away - no shreds, no green - and left no taste. Just soft, delicious, chocolatey brownies... I've never had to trick my kids into eating vegetables, but if I had, these would certainly do the trick. I wish I had some vanilla ice cream to serve on top! Will definitely make these again...

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3 users found this review helpful

French country chicken with mushroom sauce

Reviewed: Jul. 17, 2011

Skip the pounding/chilling, and dice the chicken before cooking, rather than leaving it whole. Season the chicken with salt/pepper before cooking. Out of shallots? Use 1/3 cup very finely diced sweet/yellow onion and 3 large cloves of garlic, minced. Saute the onion until translucent/slightly browned, then add garlic and cook just 30 seconds. Add a Tbsp or two of butter if pan is too dry, so as not to burn the garlic. When adding mushrooms, if pan is too dry, add a Tbsp or two of butter. If using dried rosemary, add it with the flour so it has time to soften. If possible, break it down in a mortar and pestle. Add salt/pepper to taste. Used moscato wine last time - worked fine, no need to go buy dry white wine just for this. Add peas, asparagus, broccoli. Serve over rice that has been cooked in chicken broth.

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3 users found this review helpful

Best Lemonade Ever

Reviewed: Jul. 10, 2011

I made it as written (other than halving the recipe) and it was absolutely wonderful - which is why I gave it 5 stars. Then, I took a hint from another recipe and added a few drops of vanilla, and it was also really good. This is excellent as-is, and it's also nice with a little vanilla - I ended up with two great recipes in one. I plan on drinking the whole 10 servings myself...

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7 users found this review helpful

Swanson® Roasted Chicken with Caramelized Onions Soup

Reviewed: Apr. 27, 2011

This is my new chicken noodle soup recipe. I used mini-bow-ties, so I had to use 3 cups of pasta and the full 8 cups of reduced-sodium broth. Took the advice of adding sugar to caramelize the onions - really good. It's also good with a few shakes of Sazon seasoning right in your bowl.

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5 users found this review helpful

Pork Cutlets with Cranberry Wine Sauce

Reviewed: Mar. 21, 2011

The sauce was tasty, but way too thin, like water, even though I reduced and reduced forever. The timing was way off, too, it took much MUCH longer. Will try it again and figure out how to thicken the sauce.

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5 users found this review helpful

Hot Breakfast Couscous

Reviewed: Mar. 20, 2011

I used craisins instead of raisins. This was very good but so dry... I had to add extra milk in the pot. To make it extra-good, I also topped each serving with a drizzle of honey and a splash of heavy whipping cream.

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4 users found this review helpful

Crock Pot Pho Ga

Reviewed: Feb. 26, 2011

Needs salt! It was better after I added tamari (soy sauce). Matt added hoisin and sazon seasoning. Would add thinly sliced fresh mushrooms, very finely julienned carrots, finely shredded cabbage, etc. My noodles took longer to boil, too.

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3 users found this review helpful

Classic Dinner Rolls

Reviewed: Feb. 12, 2011

These were the best dinner rolls I've ever made- so fluffy and soft, with just the right amount of sweetness, not too much. I used my KitchenAid dough hook to knead them for 6 minutes. I brushed them with a little melted butter before baking and again when they came out of the oven. I baked them in a Pampered Chef stoneware deep-dish pie pan (buttered); the bottoms of the middle ones didn't brown, probably because of the pan, but they still tasted fantastic. I made them at lunch time - we were going to have them with dinner tonight, but we tore into them and ate every single one of them up right then & there! Good thing I still have plenty of time & ingredients to make another batch in time for dinner...

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15 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 28, 2010

VERY filling! A double recipe makes 9 average-sized pancakes, which served 4 people with one left over (that includes 2 big eaters, a teenage boy and a very hungry dad). Followed the directions exactly, and they were wonderful. I was worried when the milk looked curdled and smelled very strongly of vinegar, but once they're cooked, you can NOT smell or taste it. The texture was light and airy and they came out so tall and fluffy - exactly what I was looking for. Next time I may add a little vanilla like I do with my other recipes, but it doesn't "need" it- these are 5-star just the way the recipe says.

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4 users found this review helpful

Cherry Rhubarb Crunch

Reviewed: May 29, 2010

This is fabulous and easy! We were short on nuts, so used a mixture of walnuts & pecans to make up the full amount. Very, very good with whipped cream...

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10 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Jan. 17, 2010

These were so good! We baked them as directed for the first pan full. For the second and third pans, we baked them 12 minutes, and then immediately transferred them to the wire rack without cooling them on the pan. It seemed to go faster that way. They were delicious!

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5 users found this review helpful

Individual Baked Eggs

Reviewed: Jan. 10, 2010

I did not care for the texture of the bacon and egg around the outside; I ate half of one and had to give the rest to the puppy...

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5 users found this review helpful

Morel Mushroom Bisque

Reviewed: Aug. 17, 2009

This is insanely, incredibly, ridiculously good. I've also made it other mushrooms once my morels were gone, and it tastes heavenly every time. I can't stop at just one bowl...

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6 users found this review helpful

Beer Cheese Soup II

Reviewed: Nov. 9, 2008

The flavor was nice (would have been better if we had a stronger beer). Mine curdled and had a very grainy texture; I don't know if that was the recipe or just me. Will try again, with stronger beer to get more flavor, and hope for the thick, smooth, velvety texture of the restaurant soups I'm looking for.

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4 users found this review helpful

Grandma's Popovers

Reviewed: Jun. 21, 2008

These were the tallest, most beautiful popovers I've ever made! Followed recipe exactly as written, however I used a popover pan instead of muffin tin. It made 5 popovers in my pan, did not need any adjustment in baking time or ingredients. I used butter to grease the wells, and flour - they slid out perfectly with no effort at all. And OOOO were they delicious!

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21 users found this review helpful

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: Jun. 20, 2008

I've made this several times exactly as written, and this last time I had to double the batch because it's so good! The onions were accidentally caramelized last time, darker than I would normally do, but that made it even better - so will plan to do that again "on purpose." DELICIOUS, a family favorite!

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24 users found this review helpful

Frogmore Stew

Reviewed: May 24, 2008

We love it - made it with either Old Bay seasoning or a bag of Zatarain's crab boil, and we argue over which is better but both are fabulous! I also started using low fat turkey kielbasa, tastes great and we don't miss the fat or calories. It's so much fun to just throw newspapers down and paper towels - no dishes, no silverware, just fingers! Last time we threw in a bunch of crawdads. Definitely a fun meal that we enjoy making often.

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6 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: May 10, 2008

My kids and I have made this recipe over and over again. Fabulous topped with a dollop of sour cream and a few broken tortilla chips. Sometimes we add more beans, mixing and matching different kinds, but always rinsing them first. I make this just about every other week - it's quick, easy, inexpensive, and even the kids can make it.

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4 users found this review helpful