Steffyp Recipe Reviews (Pg. 1) - Allrecipes.com (10933642)

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Herb Roasted Pork

Reviewed: Nov. 18, 2013
This was delicious!!! As one reviewer suggested, I subbed the white vinegar for balsamic, and the white sugar for brown, and the results were fantastic! My husband and 6 year old son request this stay in the regular rotation. They both went back for seconds.
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Chicken Fettuccini Alfredo

Reviewed: Oct. 14, 2013
Let me start by saying that I did make a slight modification, as I did not have half and half cream on hand, so I did not use it, so this may have altered the result, but I don't anticipate the addition of cream being a make or break here. I was disappointed with the results, given the amount of effort that this took, and the amount of very rich ingredients i expected a very flavourful and multi dimensional dish. To my surprise it turned out to be very bland. This may be because I used extra milk in place of the cream, but the results were just a so-so dish. It was even an effort to get my pasta loving kids to finish their meals. Not bad, but certainly not worth the effort, and the calories! Sorry.
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Iced Pumpkin Cookies

Reviewed: Oct. 14, 2013
These were excellent! The only modification was that I added additional pumpkin pie spice to the already listed spices, (which could actually be achieved by using slightly more of the spices called for here). Also, I ALWAYS double the vanilla in every recipe I bake. The results were a moist, and perfectly spiced cake-like cookie. If you like your desserts a little less sweet, than omit the icing, but with the addition of the icing it was the perfect finish to my thanksgiving lunch with the girls! Everyone was wowed by them, even those who said they typically don't eat anything "pumpkin". The kids were also big fans too! With the icing of course!
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Photo by Steffyp

Light Pumpkin Chocolate Chip Muffins

Reviewed: Oct. 14, 2013
I made these muffins exactly as stated, and the result was a little disappointing. They were very dense and moist, so if that's what you are going for, you may love these. I on the other hand was looking for a light and fluffy muffin textured pumpkin treat, so in my case I did not get the results I had hoped for. Also, due to their very dense and batter-like finished texture, I had to bake for an additional 10 minutes! Just for the toothpick to come out clean!
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Lite Carrot Cake

Reviewed: Sep. 25, 2013
This is great! I did not miss the added fat at all. The texture is perfectly moist, with just enough sweetness. I didn't have buttermilk on hand, so I subbed with skim milk, otherwise I followed the recipe exact. This one is a keeper.
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Slow Cooker Au Jus Pot Roast

Reviewed: Nov. 29, 2012
Do not let the odd combination of ingredients scare you away from this recipe. I made this for the family tonight, and followed it exactly (although I did add 1/2 an onion and 3 whole cloves of garlic to the slow cooker below the roast). It was delicious! Nobody could guess the secret ingredient (coffee), and there was no trace of tomato either. After the slow cooking process you are left with a rich, beefy jus, and tender fall apart roast. I also boiled some of the jus along with cornstarch to thicken, and served it on the meat an homemade mashed potatoes. I'm even saving the leftover gravy to liven up some chicken tomorrow. I'll be making this again for sure!
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Lemon Herbed Salmon

Reviewed: Mar. 18, 2008
Yummy!! This tastes great. I used a white fish filet instead of Salmon and it turned our great. I'm not a big fan of the taste of Thyme, so I omitted it. It was very delicious. I also broiled it for a few minutes at the end for a crispier texture.
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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 27, 2008
I give this recipe a 5, although I did modify it a bit. I am not a fan of blue cheese, so instead I simply mixed parmesan cheese with the breadcrumbs and it made a very tasty crispy crust. I realize that this changes the flavour and consistency - but it was still very good! I also added mushrooms to sauce because I had some on hand. I would definately make this again, and I would certainly serve this when expecting guests or for a special occasion.
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