ginsu89 Recipe Reviews (Pg. 1) - Allrecipes.com (10816840)

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Orange Slush

Reviewed: Jul. 19, 2010
I have absolutely no idea what I did wrong with this recipe. I doubled the recipe because I only had a 12 oz can of frozen OJ. The result was so bitter and weirdly grainy that I dumped the whole blender down the drain. To be fair, maybe the OJ was exceedingly bitter. In any case, I wouldn't try this recipe again. Sorry!
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Cottage Cheese Pancakes

Reviewed: May 2, 2010
I liked these! I omitted the oil totally and added a splash of vanilla. I was a bit shocked as they are not sweet AT ALL (duh), but I thought they were delicious with good ol' maple syrup. You could easily serve these with jam, jelly, applesauce, etc. Just remember that these are a savory rather than a sweet pancake.
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1 user found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Feb. 9, 2010
Pretty good soup! Unique and tasty. I sauteed the harder veggies (carrots, onions, garlic, zucchini) before adding anything else. I also tossed in frozen green beans and baby limas as well as a can of corn and a can of baby peas. Forgot about the tomatoes. Added frozen egg noodles for the last twenty minutes. The peanut butter made the broth smooth and kind of thick. The flavor was good. I'd like to have others try it and gauge their reactions as well.
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Spaghetti with Broccoli and Chicken

Reviewed: Jan. 3, 2010
I gave five stars because I used the recipe as a jumping-off point. First, I marinated two boneless, skinless chicken breasts in a bottle of Italian dressing for a few hours, then baked them for about an hour at 350. I used penne pasta (just because I think it holds up better), and I also did the garlic/oil combo. Tossed the pasta with the cubed chicken and broccoli; added salt and pepper and parmesan cheese. I think marinating the chicken added another layer of flavor and kept it moist. Thanks for a great idea!
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Pumpkin Muffins II

Reviewed: Oct. 26, 2009
Funny that this should be the "star" recipe on the website today...I just made these on Friday for my co-workers. They loved these muffins! I used slightly more than half of a 29 oz. can of pumpkin puree instead of fresh pumpkin, put in half brown sugar and half white sugar, and added some chopped Hershey's dark chocolate to the batter. Awesome!
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Hash Brown Casserole II

Reviewed: Sep. 8, 2009
I turned to this recipe when what I had planned for dinner didn't pan out. I typed in "hash browns" in the ingredient search, and this was the first recipe that came up. I used a bag of OreIda hash browns, the cream of chicken soup, sour cream, about a cup of shredded Italian blend cheese, the melted butter, salt, pepper, garlic powder, and onion powder. I didn't have corn flakes, so I sauteed Corn Chex with butter and put that on top. I also added a can of corn to the mixture. It looked kinda weird with the Corn Chex, but it tasted awesome. Great base recipe!
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 27, 2008
People absolutely love this cheesecake. It's a bit labor intensive, and I have yet to find seedless raspberry jam, but it still rocks. Just at tip: Freeze the cake the night before serving. Let it thaw about four or five hours in the fridge before serving. It will slice very nicely yet still be firm. Delicious! Thanks.
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3 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Dec. 27, 2008
The people to whom I gave the fudge seemed to enjoy it. The piece I ate was good, but I wasn't jumping for joy. I'd make it again, but I'm still looking for THE recipe. Thanks.
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Carrot Cake III

Reviewed: Dec. 27, 2008
This cake is always requested at holiday gatherings. I did like others--used one cup of white sugar and one cup of brown. I also added a dash of apple pie spice. The frosting, as others noted, could be halved with plenty to spare--but it's REALLY good, so making all of it is just fine also! Excellent recipe.
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Pumpkin Bread

Reviewed: Oct. 18, 2007
Overall I thought the bread was excellent. I added a small package of chopped walnuts, a splash of vanilla, and a tsp. of pumpkin pie spice as well. In the future, I'd cut the cloves down to 1/2 tsp. or 1 tsp. rather than 1 1/2 tsp. It's a bit too strong. I could probably have omitted the ground cloves since I added the pumpkin pie spice. The bread is super with whipped cream cheese.
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2 users found this review helpful

 
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