sopenia Recipe Reviews (Pg. 1) - Allrecipes.com (10866607)

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Amish White Bread

Reviewed: Mar. 11, 2007
Fantastic bread!!!! My little boys loved it. Made them into dinner rolls style.
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Strawberry Pie II

Reviewed: May 18, 2010
Make this pie whenever strawberry is in season; better than the ones I use to buy from a pie specialty restaurant. Tips: Start with more fruit than the recipe calls for; perhaps 1 1/2 times. Cut all the strawberries in halves and save the pretty ones for arranging (enough to fill the crust) and use the not-so-pretty for the sauce. Arrange one layer of fresh berry halves on your favorite baked crust, then drizzle some sauce just to fill in the gaps and wet the tops, place another layer of fruit and then sauce again, repeat until the pie crust won´t hold any more layers. This way uses more fruit and any left over sauce can be saved for pancakes or ice-cream topping.
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19 users found this review helpful
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Buttermilk Pancakes II

Reviewed: Jul. 23, 2010
Perfectly light and fluffy pillow-soft pancakes. They were so soft that they tend to wrinkle when I flip them or lift them out of the pan. I made them sweeter by tripling the sugar because my kids eat them dry without syrup.
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2 users found this review helpful
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Granny's Homemade Noodles

Reviewed: Jul. 12, 2010
Great basic recipe for pasta; held up nicely when kneading, cutting and boiling.
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18 users found this review helpful
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Mom's Buttermilk Biscuits

Reviewed: Jul. 4, 2010
Used butter (freezer chilled in small pieces) instead of shortening, did quick tri-fold 4 times much like puff pastry, and brushed tops with buttermilk before baking. Only added 1/4 tsp of salt because I used salted butter. Superb flavor and texture.
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6 users found this review helpful
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Lemon Square Bars

Reviewed: Jun. 28, 2010
Deliciously tart, sweet and sticky all in one bite.
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3 users found this review helpful
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Deluxe Sugar Cookies

Reviewed: Apr. 29, 2010
Very close to the recipe from the Making Sugar Cookies Video from the side bar. Roll half batch in between parchment paper and then chill it flat in the freezer before cutting shapes; much easier to handle and removing the cut outs. I highly suggest baking them on parchment as well.
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3 users found this review helpful
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Beer Butt Chicken

Reviewed: Jun. 21, 2010
Fun to do and kids got a kick at seeing the bird inside the OVEN. Used a 16 oz. can but only kept half of the beer inside; punctured the skin in several places to drain fat while baking; added water when needed to the pan to prevent scorching the drippings; basted after an hour of cooking at 325F with a maple glaze for color and turned up the heat to 500F for the last 20 min. or so to crisp the skin. So juicy and delicious. Don´t forget to make gravy from the drippings and leftover glaze.
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Best Ever Pie Crust

Reviewed: Jun. 16, 2010
Used margarine and add water a little at a time until dough ball forms. Made simpler with my Cuisinart food processor with the plastic dough blade. Brushed with egg wash for better appearance.
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1 user found this review helpful
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Apr. 29, 2010
Easy to roll without sticky mess. Used honey instead of corn syrup and left out the water. Didn´t need to chill the dough and the cookies held its shape pretty well in the oven. In fact, I even had to flatten the rolled balls a bit in the last batch.
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Rabbit Stew with Coconut Cream

Reviewed: Jun. 12, 2010
The coconut cream gives this dish a Southeast Asian flair. I left out the chili so the kids could try it but sadly they didn´t care for it. I´ll keep this recipe around for when I have company.
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Salmon Rosemary Burgers

Reviewed: May 31, 2010
Hand chop the salmon coarsely to avoid mushy texture. Be more generous with the minced red onion. Added minced garlic and 1/2 cup chopped parsley. Started out with 1/2 cup of bread crumbs and adjusted it until desired; for a little under 1 kilo of salmon, I ended up using 3/4 cup of bread crumbs. The hamburger patty maker was so helpful in shaping them; placed two medium scoops on a piece of parchment paper, cover loosely with a piece of Saran plastic wrap and plunge the patty maker on top.
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Green Bean and Bacon Saute

Reviewed: May 9, 2010
Wonderful side dish. Added some onions and a tad bit of olive oil to help saute because the bacon used was pretty lean. Used fresh cut green beans and about 1/4 cup of water to help steam cook them in the pan.
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Sarge's EZ Pulled Pork BBQ

Reviewed: Mar. 30, 2010
EZ, versatile, and simple. Made mine on stove top using pot with heavy glass lid and cooked it on minimum heat for about 4 hrs. After shredding the meat, returned it to the pot and added my favorite BBQ sauce (Baby Ray´s or Bull´s Eye). I also added 1 tsp. of liquid smoke and 2 cloves of garlic.
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Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

Reviewed: Jul. 12, 2010
Asparagus is a great topping for pizzas; used previously frozen ones. I made the pizza with only vegetables and even added some canned pineapples.
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11 users found this review helpful
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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Nov. 6, 2011
Turned out wonderful. Brushed with olive oil and baked them.
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7 users found this review helpful
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Chicken Makhani (Indian Butter Chicken)

Reviewed: May 22, 2010
Improvised with what I had in the pantry: chicken breasts (3), vegetable oil, sour cream instead of yogurt and half-and-half, peeled a large tomato and puree it, minced 2 cloves of garlic with same amount of fresh ginger, no shallots nor chili, and kept the garam masala, cumin and cayenne to its original proportions. Terrific texture and flavor. There was no need to thicken with starch but I added more lemon juice to taste.
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Cream Cheese Pound Cake

Reviewed: May 22, 2010
Quite tasty with homemade strawberry sauce. Improvised with fresh cheese (requeson) instead of cream cheese, added more baking powder, a tad of salt, 2 cups of sugar and 1 cup of Splenda.
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1 user found this review helpful
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Red Enchilada Sauce

Reviewed: Jun. 23, 2010
Used fresh basil, parsley and onion for added freshness and because I had those on hand. I also used broth instead of water. A great sauce for pasta, pizza and any recipe requiring a flavorful tomato sauce.
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Mushroom and Spinach Ravioli with Chive Butter Sauce

Reviewed: Jul. 14, 2010
I wanted to follow the recipe exactly but had to adjust the filling with what I had on hand: frozen wild mushrooms, leek, red & green bell peppers, feta, mozzarella, garlic and parsley. The pasta was perfect. However, I need practice making the raviolis because I couldn´t get as much filling inside without them exploding. The ones that stayed whole after boiling, I tossed them with red sauce and topped with freshly shredded Parmesan. I just love these forgiving recipes. Thanks for sharing.
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