Nita Ostroff Recipe Reviews (Pg. 1) - Allrecipes.com (10871299)

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Nita Ostroff

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Three Ingredient Peanut Butter Cookies

Reviewed: Oct. 31, 2014
So.....i added about a quarter cup of almond meal because the dough was runny not doughy....and a teaspoon of vanilla... this enabled me to roll it into 12 balls right away, put them on the parchment, use the fork criss cross, and baked at 13 minutes (i think the oven was slow). So the net result is YUM and even I can remember the recipe :-)
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German Rouladen

Reviewed: Oct. 12, 2014
I have been making Rouladen for years, from a recipe my mom brought from germany. the only way hers is different is that she added finely chopped carrot to the inside of the rolls and of course made a fabulous gravy from the broth and drippings.
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2 users found this review helpful

Beef or Chicken Marinade

Reviewed: Jul. 3, 2013
Fantastic. Doubled it, used some for stir fry and some for marinade and tomorrow it will bless the brisket on the grill.
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0 users found this review helpful

Better Burger Sauce

Reviewed: Aug. 22, 2012
This is thousand island dressing.
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7 users found this review helpful

Fabulous Fargozas

Reviewed: Jan. 11, 2012
These are really, really good. I used buttermilk and they were a bit dry, so I ended up adding about 3 1/2 cups of buttermilk. The taste was really great.
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1 user found this review helpful

Fried Broccoli

Reviewed: Dec. 29, 2011
yum. Can't wait to try this with green beans.
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5 users found this review helpful

Tangy Sliced Pork Sandwiches

Reviewed: Nov. 18, 2011
When we made this, the lid fell off the cayenne and the 1/8th tsp became a 'whole slew'. Scooped out what we could and though spicy this was definitely still delicious! Great use for pork, I say!
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3 users found this review helpful

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Jul. 10, 2011
Yum! I did add a half-teaspoon of mustard for some tang and a tiny bit more buttermilk!
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6 users found this review helpful

Garlic Pork Roast

Reviewed: Mar. 27, 2011
This recipe gave an absolutely perfectly textured pork roast -- firm but tender, perfect for sandwhich slicing. (We start all our roasts from frozen). Started everything at once with the onions on the bottom, then the roast, then the sweet potatoes. The sweet potatoes were also slightly firm, not mooshy. I loved it!!!!
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8 users found this review helpful

Spanish Rice II

Reviewed: Feb. 10, 2011
Pretty good; I did have to cook this longer because it took forever. I added more chili powder, and a couple of cloves of garlic and some cominos. GREAT in a flour tortilla with taco meat!
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3 users found this review helpful

Country House Bed and Breakfast Casserole

Reviewed: Dec. 27, 2010
The taste is excellent and we can't wait to try other varieties. Like many of the readers we did not let the dish sit overnight. It turned out fine. However, while we like butter, it amazed me how uch grease bubbled out of this. better to cut back the butter!
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9 users found this review helpful
Photo by Nita Ostroff

Soft Sugar Cookies IV

Reviewed: Dec. 24, 2010
Dough was a little dry and we added teaspoons of water several times. HOWEVER -- the taste was worth the 'playing with'. My 15 year old's first cookie effort!
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7 users found this review helpful

Pina Colada III

Reviewed: Jun. 3, 2010
Nice. I scaled it to half, increased the rum, and used my magic bullet blender. This means I'll have to drink my dinner because the calories are so high, but sometimes it is worth it!
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Limeade

Reviewed: Aug. 10, 2008
Perfect, made with 2/3 cup Splenda rather than sugar. I think maybe some people don't realize that all limes are different, you may have to adjust the sweetner or add more water. This is just GREAT. My 12 year old made this for us!
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19 users found this review helpful

 
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