Dmseck Recipe Reviews (Pg. 8) - Allrecipes.com (11219803)

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Nutmeg Cookie Logs

Reviewed: Dec. 28, 2010
PLEASE do not color the icing! This cookie is meant to LOOK like a LOG; thus, score the icing with fork tines and sprinkle with nutmeg. Icing can't be too thin, or you won't accomplish the look of rough bark. I ship these off to my brother and sister every Christmas, as this cookie has been a family tradition. It has carried over to MY children. This is one of two cookies REQUIRED at Christmas. No rum in mine, and I actually use half unsalted butter, half margarine, which gives me the taste and texture I want.
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Molasses Sugar Cookies

Reviewed: Dec. 11, 2010
Very good. Used stick margarine, for the flavor, and I let it soften, then creamed margarine & sugar. Next time I'll up the ginger. Baked 7 minutes on ungreased cookie sheet.
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Uncle White's Bread Machine Rolls

Reviewed: Nov. 25, 2010
Wonderful flavor and full bodied texture. I brushed tops with leftover egg white and baked 18 minutes. These are my Thanksgiving dinner rolls for this afternoon -- THANKS! ******************************* Just baked a batch of these rolls that I'd put in the freezer. This time I brushed tops with butter when they came out of the oven. Much better than when I used egg white, as the crust is softer. (19 Jan)
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Swedish Rye Bread

Reviewed: Nov. 18, 2010
XLNT flavor! Do NOT substitute honey or sugar for the molasses, as it's a HUGE difference in flavor. I added 1/2 tablespoon caraway seeds and used an egg wash. Mixing it in my bread machine, I used the full amount of rye flour but added less than 3 cups of bread flour, nearly a full cup less than recipe stated, and the texture seemed perfect. But my two round loaves spread, rather than standing up tall, so I'll just kneed in another 1/2 cup, and then make 4 smaller loaves.
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Pastry for Double-Crust Pie

Reviewed: Nov. 17, 2010
I used this recipe for a double crust 10" meat pot pie, and I feel it's a bit short on crust for this larger pie. I had to do a little patchwork on the bottom crust. Would be perfect for a 9" double crust. Since I store my shortening at room temperature, I measured out the shortening and set it in the freezer for about 20 minutes before cutting it into the flour mixture. I used exactly 6 tablespoons of ice water, and it was the perfect amount. Rolled between sheets of waxed paper and transferred to pie plate while still on the paper. Then just carefully peeled it off. Pie crust is NOT to be feared -- honestly! : ) *******************April 7th **: Made this again for a turkey pot pie. Baked pie in preheated oven at 425 for 15 minutes, then turned down to 350 for about 20 minutes longer, until browned to my liking. The edge of the crust did not get too dark, and I did not have to put foil around the edges.
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Pomegranate Feta Salad with Lemon Dijon Vinaigrette

Reviewed: Nov. 17, 2010
Because of the number of reviews noting the tartness, I halved the lemon juice and used Meyer lemons, which are sweeter. Also used a good balsamic vinegar, because I prefer the taste. I love how the flavor bursts in your mouth, when you bite into the pomegranate seeds! Next time I'll add walnuts.
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Waldorf Salad II

Reviewed: Nov. 15, 2010
I love Waldorf Salad, but I used Miracle Whip here, and left out both the sugar and salt, opted for large pieces of walnut and celery, and added seedless black grapes. I also put the lemon juice in the bowl first, to coat the apples as I cut them into chunks. I don't want them to brown while I'm preparing the other ingredients.
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Pumpkin Chocolate Chip Cookies II

Reviewed: Nov. 12, 2010
Can't taste the pumpkin, but cookie is good. Used 1/3 cup brown sugar and 1/3 cup white. I don't like things overly sweet. I also added 1/2 tsp salt. Actually, I used raisins, rather than chocolate chips, because it's healthier & they add their own sweetness. But the pumpkin/raisin recipes all use butter, and I wanted an oil recipe. Very light and cakey cookies -- like little pillows. Baked at 350 for 10 minutes on GREASED sheet.
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Pumpkin Puree

Reviewed: Nov. 11, 2010
I steam my pumpkins. First cut them in chunks, place in steamer for about 30 minutes, or until tender. Cool until you can handle, then peel. I puree in food processor. Then dump it in a sieve to drain off excess liquid. Llet it drain for a couple hours. You won't believe how much liquid drains off!
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Tuna Noodle Casserole from Scratch

Reviewed: Nov. 11, 2010
I gave this 5 stars because it has great potential and DOESN'T have canned soup. I didn't have mushrooms, added chopped cilantro to the sauce and extra fresh garlic, as well as one cup of the cheese. Next time I'll top with some Parmesan cheese, as well. I used soda crackers, rather than bread crumbs, and added the second cup of cheese to the top. Seems like I used every pot and pan in the kitchen, but I WILL make this again, despite the mess. I'd say this is a great make-ahead dish, so the flavors can have time to mellow & permeate the sauce. My adult son said it's awesome & WAY better than using canned soup. : )
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Spicy Vegetable Beef Soup

Reviewed: Nov. 10, 2010
I used a beef soup bone & water, no canned broth. Added bay leaf, 1 Tblsp barley, about 5 cloves garlic, sliced yellow zucchini, FRESH basil, fresh cilantro, in place of parsley; sauteed onion, garlic, zucchini in EVOO before adding to pot. This cooked for several hours. Used a potato, rather than pasta. This did not seem at all "spicy," though, so I added about 5 shakes of chili pepper flakes. Also needs salt and fresh ground pepper. When soup was done, I stirred in the chopped fresh cilantro. VERY good soup, thanks!
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Belle's Hamburger Buns

Reviewed: Nov. 10, 2010
Mixed with bread machine on dough cycle, starting with 4 cups flour, adding only 1/2 cup more while mixing. Total of 4 1/2 cups flour. Substituted buttermilk, half bread flour, Canola oil. Made 8 large sandwich (HB) buns. Used them with NEAT SLOPPY JOES, on this site. My husband really likes them. Thanks.
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Neat Sloppy Joes

Reviewed: Nov. 9, 2010
Was a good base for me, and my husband LOVED it. My adjustments were as follows: balsamic vinegar, NO sugar, fresh garlic, touch of liquid smoke, 1 tsp paprika, fresh ground pepper, was very light on the celery, and all veggies FINELY chopped. Next time I'll add chopped bell pepper. Served on this site's BELLES HB BUNS, with lettuce & green onions, for color. Thanks!
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Chewy Peanut Butter Brownies

Reviewed: Nov. 8, 2010
Very good -- and chewy! I cut the white sugar to 1/3 cup, and the brown sugar to 1/3 cup packed, and it was plenty sweet. Added an extra couple tablespoons of PB. Used chunky PB. Also added about 1/2 cup of semi-sweet chocolate chips. Baked just over 25 minutes. Sprinkled with powdered sugar. DO NOT over-bake!
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Awesome Red Wine Pot Roast

Reviewed: Nov. 4, 2010
Excellent roast! Used beef broth and regular onions. Also skipped the oil and browning; just sprinkled the flour atop the roast, and I used a crock pot, since it was 95 degrees outside & I didn't want to use the oven! I added the carrots after an hour and the red potatoes after two hours. Roast cooked about 4 hours total. I may increase the amount of seasonings next time. THANK YOU!
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German Apple Cake I

Reviewed: Nov. 1, 2010
My family loved it! I used about 5 cups of diced apples, reduced Canola oil to 1/2 cup, used 1 cup white sugar & 1/2 cup brown. Baked for 55 minutes in a bundt pan. VERY moist cake!
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Irresistible Irish Soda Bread

Reviewed: Oct. 29, 2010
I added raisins and replaced about 1/2 cup of the white flour with wheat. A moist & slightly sweet soda bread! Great toasted.
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Dutch Apple Pie with Oatmeal Streusel

Reviewed: Oct. 28, 2010
Though I've been baking since my teens, I'd never made a Dutch apple pie. Today was the day, and I am pleased with this one. Since I don't like things overly sweet, I only used about 1/2 cup sugar in the filling, since my apples weren't at all tart. Used 2 HEAPING tablespoons of flour. For the topping, 1/2 cup both flour & oatmeal, and 1/3 cup both brown sugar & butter -- same cinnamon, no zest. Was the perfect amount of topping for me. I DID use foil. With the little extra flour, the filling was not runny at all. Served still slightly warm -- wow!
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Southern Pulled Pork

Reviewed: Oct. 26, 2010
VERY tender! I omit the browning of the pork and go right to the crock pot, for simplicity. I also use more garlic and Cajun seasoning. JEANETTEMT is spot on in that the idea is to make the pork TENDER, then add the sauce or extras thereafter. The flavor is absolutely able to stand alone. The review rating should be higher than 4.6! This is the third time I've made this recipe. My family LOVES it!
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