Brook Recipe Reviews (Pg. 1) - Allrecipes.com (10753514)

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Chicken Pot Pie IX

Reviewed: Oct. 31, 2014
This is my go-to pot pie recipe! I just saute all the veggies in the butter instead of boiling them, this way only one pot gets dirty :) I also throw in some fresh herbs like thyme and tarragon and use whatever is in the fridge like half and half instead of the milk and whole wheat flour to make it a little healthier, and leave out the bottom crust because that's how my mom made it. You really can't get this wrong as long as you add the same amount of butter and flour and only add the liquids until it looks like the right consistency you want. Thanks!
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Jalapeno Popper Spread

Reviewed: Aug. 4, 2014
It was gone within minutes. I made extra but next time I will double it! I dumped everything in the crock pot in less than five minutes and stirred it once before I served it. I doubled the jalapenos as others suggested (I used the kind in the jar, not fresh, chopped in my mini food processor) and used cheddar cheese instead of Parmesan and served with Club crackers. I thought the mayo might be too much but it was not. I made this in an emergency when I needed to bring something cheap and easy to feed a huge group of hungry people. If I'd had more time I would have added bacon, next time!
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Chile Colorado

Reviewed: Sep. 16, 2013
Good and so easy. I left out the onions and skipped browning the meat and just threw everything in the slow cooker. When I came home I strained out the extra water and added salt, cumin, a little flour to thicken it and tomato paste for some sweetness. My boyfriend LOVED it. Served with Mexican rice and refried beans on the side.
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Photo by Brook

Korean Spicy Chicken and Potato (Tak Toritang)

Reviewed: Feb. 15, 2013
I thought the sauce has good balance so I wouldn't change it. I made extra sauce because I was worried it wouldn't be enough to cover all the ingredients, but there were enough juices from the chicken that it wasn't needed.
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Big Smokey Burgers

Reviewed: Jan. 20, 2013
It was good, I used it on turkey burgers and they were very flavorful!
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Vegetable Biryani

Reviewed: Nov. 14, 2012
Good, but next time I will use ground cloves, since the whole ones were terrible if you bit into them. Also I would use chicken stock since it was a little flavorless to me, but I added a lot of extra vegetables. I skipped the step of soaking the rice.
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Bacon Cheddar Deviled Eggs

Reviewed: Apr. 9, 2012
I love traditional deviled eggs but these are a nice change! Tastes like breakfast :)
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Sun-Dried Tomato Hummus

Reviewed: Mar. 9, 2012
Good, but I used double the amount of sundried tomatoes, plus the oil they were in instead of separate olive oil. Actually I used double of most of the other stuff too, maybe next time I will just use 1 can of garbanzo beans. I did not have fresh basil so I used dried.
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Eggs Benedict

Reviewed: Jan. 2, 2012
Good! I used a pinch of cayenne instead of white pepper and subbed a little bit of vinegar for the Worchestershire, but it was good both ways. Much easier than the last recipe I tried.
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3 users found this review helpful
Photo by Brook

Crab Salad

Reviewed: Dec. 1, 2011
Yum! This crab salad is great because you really get to taste the fresh crab, not cover it up. I followed the recipe except for using fresh parsley and minced celery leaves since I didn't have celery seed on hand. Good on crispy round crackers :)
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Hearty Turkey Stew with Vegetables

Reviewed: Nov. 28, 2011
So good! I used one onion, two celery stalks, leftover baby carrots and one Russet potato. I threw in some fresh tarragon and left out the bell pepper. I finished it with dumplings, following the recipe from Easy Chicken and Dumplings. Thanks for this great recipe!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 27, 2011
Fabulous - I cut the recipe in half, so I had to estimate on the proportions, but we still finished it :) I used Herbs de Provence for the dry herbs and turkey breakfast patties for the sausage. Also, I did a mix of French bread and sourdough. I kinda burnt the bread when I toasted it but it didn't even matter :) I probably used a little more turkey stock than called for, but I was eyeballing everything. Thank you for this wonderful recipe!
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Brandied Orange and Cranberry Sauce

Reviewed: Nov. 25, 2011
This cranberry sauce is so good. My sugar boiled over so I didn't get to simmer it for three minutes, but it didn't seem to matter.
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Easy Roasted Red Pepper Hummus

Reviewed: Nov. 23, 2011
That was easy! This is very good, just threw everything in the food processor and it was ready in a minute, but I will let it chill overnight. I did not add any salt or pepper, it tasted good already on a wheat thin. Thanks :)
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Triple Berry Crisp

Reviewed: Nov. 20, 2011
This was good, I scaled it down to make with just two containers of blackberries. I will use this recipe next time I make a crisp, it was so good we finished it! I served with whipped cream spiked with Grand Marnier.
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Photo by Brook

Lemon and Raspberry Trifle in Mason Jars

Reviewed: Nov. 14, 2011
I had some lemon curd I wanted to mix with mascarpone so I used this recipe as a guideline, but kind of did my own thing... I used half a prepared Entemann's pound cake cut in small cubes, then put raspberries and blackberries on top of that, sprinkle with a teaspoon of Grand Marnier, then the lemon curd/mascarpone mixture, and then repeated the layers, ending with a third layer of cake and berries. Topped with fresh whipped cream :) The Grand Marnier got pretty strong as we got down to the bottom! Next time I would make this the night before. And I put mine in wine glasses instead of jars. Thank you for this great idea :)
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Baked Maryland Lump Crab Cakes

Reviewed: Nov. 14, 2011
I almost ruined this by not paying attention to the directions and mixed the bread crumbs in with the eggs and other liquids - I had soupy crab cakes :) Not to worry, we rolled them in more breadcrumbs and they fried up just fine :) I used two beaten eggs, which was only about half a cup, and served with garlic aioli. I used a half cup measuring cup to make the cakes and got exactly 8.
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Easy Corn Pudding

Reviewed: Nov. 12, 2011
We've been making this forever and it couldn't be easier. If you use a deeper dish, as opposed to a 9x13, it will take longer than 30 minutes to cook. I always put the sour cream in it and I do drain the can of whole kernel corn. It doesn't need anything added to it, it's just good.
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Creme Brulee

Reviewed: Nov. 7, 2011
I also followed the instructions by Chefpeon which were simpler, and I cut the recipe in half but I put it all in one ramekin which was filled up, so mine took almost an hour to cook. It still didn't look ready when I took it out of the oven, and I didn't have time to let it cool in the water bath so I put it straight in the fridge. However it set up just fine :) Next time I will just put it in a larger dish, and I will not sprinkle the brown sugar on top - it's too sticky, and the chunks of brown sugar burned too quickly. Thanks for this simple recipe that is still impressive.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 29, 2011
Not a big fan of pumpkin bread but it was very good. I made twelve muffins and one huge loaf (should have made two, because it was a lot). Thanks!
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