RiverChef Recipe Reviews (Pg. 1) - Allrecipes.com (11198627)

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Sopapilla Cheesecake Pie

Reviewed: Dec. 25, 2012
Everyone LOVED this and its very easy. I didn't make any changes to the ingredients - except I didn't have Mexican vanilla and used regular. Its very rich and sweet so I think I cut this in about 24 or so pieces. Its also much better refrigerated for awhile after it cools - and easier to cut. I had to bake mine about 45 minutes. At 30 minutes, there was still butter pooled on the top and it wasn't very browned. A few more minutes browned it a little more and let the butter cook in.
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Sheryl's Corn and Crab Chowder

Reviewed: Dec. 17, 2011
I forgot to review the first time. This is my second time making. Wonderful, rich and creamy chowder. THE BEST! The only thing I did different was to add a little clam juice (about a cup) in place of the same amount of stock.
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2 users found this review helpful

Lemon Ginger Shrimp

Reviewed: Jun. 28, 2011
This was the BEST barbecued shrimp ever. I made the marinade exactly as written except I substitued green onions for the regular onions - it just seemed to fit the flavor profile better. This will be my go-to recipe for grilled shrimp from now on. I might just have to make it again next week - or maybe tomorrow.
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5 users found this review helpful

To Die For Garlic Feta Pate

Reviewed: Apr. 25, 2011
You must -- I repeat must -- love garlic. If you do, you will love this dip. We all loved it! I made no changes except to use a little more anchovies than called for because I didn't know what else I was going to do with the 2 or 3 extra - and I figured it wouldn't hurt. Then I tried a little experiment the next night - I took a few dollops put in a pan on low, added some half and half -- and then tossed in some cooked pasta and made myself a little side dish -- yum.
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4 users found this review helpful

Chai Tea Mix

Reviewed: May 30, 2010
This is a great mix! I added the additional spices from the header and I cut the sugar back to 1-1/2 cups. It is still a little sweet for me, so next time I will cut the sugar to just 1 cup. Otherwise, I made as written. Just drinking my first cup and thinking how good this would be over ice too. Grinding - I have a large KitchenAid food processor with both a small and large workbowl. I mixed all the spices and the sugar (abrasive) in the little workbowl with the metal blade and mixed for quite awhile. Then I dumped that and the rest of the ingredients in the big workbowl and continued to mix with the metal blade until everything was very powdery. This worked like a charm for me.
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5 users found this review helpful

Huckleberry Muffins

Reviewed: May 17, 2010
I got rave reviews for these muffins from all who tried them. I was using up my frozen huckleberries so my bake time was a little longer, but other than that, I made no changes to the recipe.
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10 users found this review helpful

Favorite Peanut Butter Cookies

Reviewed: May 8, 2010
I loved this cookie, but I made some changes based on other reviews and my preference. The cookies had alot of flavor. They held their shape well and were lighter than some other recipes. I used unsalted butter instead of margarine, increased vanilla to 1 tsp, added 1/2 tsp. salt, and used Extra Crunchy Jif. I refrigerated the dough overnight. It needs to be refrigerated for at least an hour - more is better. I scooped the dough with a soup spoon, made it into a ball, dipped the top in sugar, and then inprinted with a fork to make the criss-cross pattern on the top. I baked at 350 instead of 375 - 12 minutes was the perfect time for the size of cookies I made.
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6 users found this review helpful

My Favorite Green Bean Casserole

Reviewed: May 2, 2010
A couple of notes to add to my recipe that didn't come through in the published version: When you are cooking the onions, parsley, and mushrooms, it should be a slow saute - without boiling. When you add the flour, salt, pepper and lemon juice, just cook for a couple of minutes to take the raw taste out of the flour (not until the flour is slightly browned). Lastly, for a larger group, just double all ingredients and use a 13x9 pan. It may take a little longer to heat through, but no other changes needed in the directions. Great for leftovers the next day - if you have any!
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41 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Jan. 23, 2010
Everyone LOVED these potatoes. I doubled the honey, butter, mustard mixture, but didn't put the salt and pepper in the mixture. I put the potatoes and onions in a bowl, tossed with 1/2 the butter mixture then put in the baking dish and salt and peppered the top. Then I baked til half done, added the rest of the butter mixture and stirred. I stirred the pototoes a total of about 4 times during the cooking to make sure everything was well glazed. I might experiment with a few red pepper flakes or cayenne for the sweet-hot effect, but they are awesome as they are.
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