Buzzee Recipe Reviews (Pg. 1) - Allrecipes.com (10904136)

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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Mar. 10, 2012
This recipe is reliable. I have recalculated the serving size and it is always good, whether for 2 or 30! Since buttermilk is a product that is not readily available to us I have used other reviewers tips and stirred vinegar into the milk and let it sit for 15 minutes. I have used various vinegars and found that rice vinegar works very well as it imparts a delicate flavor. A great recipe and one I return to time and time again as it is great for both chicken wings and salads.
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Turkey Pot Pie

Reviewed: Nov. 26, 2011
This was a really easy basic recipe and a great way to use up left overs after Thanksgiving. I tweaked it the following ways: did not make a crust - instead used leftover stuffing on the top and covered that with a crust of mashed potato. Did not include potato in the mix since it had mashed topping but included extra veg such as broccoli, cauliflower and zucchini in mix. Used only 2 tablespoons of flower and the consistency was fine. Didn't have any chicken boullion cubes on hand so used vegetable and topped it up with a chicken Knorr stock pot. It didn't require salt as the bouillion and stock pot are quite salty to begin with but it did need black pepper. The husband loved it.
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Old-Fashioned Vanilla Pudding

Reviewed: Feb. 26, 2011
Had extra milk to use up so doubled the recipe and it was fabulous. Chopped up a couple of bananas and poured the pudding over in the desert dishes. My husband loved it even though this type of pudding dessert is not part of his culture. I did follow what many of the reviewers have said: beat the yolks and pour the hot mixture into the yolks whisking the entire time. This will make a nice, smooth consistency and prevent that scrambled egg goo. It was so easy and the results so good that I will make this again!
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Lamb Tagine

Reviewed: Nov. 13, 2009
This recipe rocks! We used Shetland lamb which can be tough and gamey and it roasted to perfection with the melange of spices. I forgot the fresh ginger and the paprika but it still came out great! My husband added a small handful of apricots as recommended and a nice smattering of mushrooms and peppers which absorbed the cooking liquid and were really nice. He was really sweet and made this for me when I was at work...he couldn't find the couscous in the cabinet so made mashed potatos instead. What a treat, the juices and meat on top of the mash were delightful. What he did differently was put everything into a tagine into a low, low oven about 300F or 150C after he browned the meat. Cooking time was approximately 4 hours but could have done with less. Because we don't use a lot of salt I only used 1/2 teaspoon and it was fine. Putting together the spice rub the night before was amazing...I went to bed with my hands smelling of cinnamon and other good things - even after a good wash! Just the scent of the spices lifted my mood. We will make this for company soon - its that good.
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