Cookin Up A Storm Recipe Reviews (Pg. 1) - Allrecipes.com (11292871)

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Cookin Up A Storm

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Bison Red Curry

Reviewed: Sep. 29, 2013
Using the sirloin in this dish, you really have to be careful about not overcooking it. Since it has very little fat and the bison has even less fat than beef, it can get dry quickly. I did not use the frozen green beans as I had fresh on hand. This was a pretty good recipe, but I needed to use more red curry paste to get the zip in our curry that we like.
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Bacon Wrapped New Potatoes

Reviewed: Jun. 9, 2013
We loved these. My potatoes were a little larger than bite sized, so after par-cooking them (I steamed them) and wrapping them in par-cooked bacon, we tossed them on the grill to crisp them up. This was a huge hit with everyone at my table. We skipped the ranch mix on the potatoes and served them instead with a blue-cheese-ranch dip and they were fantastic. I'm pretty sure this will be asked for again and again by my family. These would also make a great appetizer for any party or gathering and could easily be cooked in the oven if the grill is not an option.
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Flat Iron Steak with Mushroom Sauce

Reviewed: Jun. 9, 2013
This is a nice recipe for flat iron steak. I did, however, cut back on the amount of liquids in the sauce (to 1/2 the stated amounts) and skipped the flour entirely. I prefer my sauces without flour and just cooked the sauce down to the proper consistency. I also added a splash of dry sherry as we really like that flavor in our mushroom sauces. We did the steak on the grill (along with another steak we had done asian style) and it turned out fantastic.
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Wednesday Waffles

Reviewed: Apr. 28, 2013
I cut down the portions on this recipe and it still made a ton. this seems like restaurant recipe proportions to me. It makes a ton. The flavor was good. I subbed in some oatmeal for the flax since I didn't have 2 cups on hand. These are very filling waffles. We topped them with strawberries and banana. I will file this one away.
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Ham and Shrimp Gravy

Reviewed: Apr. 17, 2013
We thought this was very good. I had some large shrimp I wanted to use up and a little bit of ham. This was the perfect solution. Our version was a bit spicy because I make my own Cajun seasoning and it leans toward the hot side. I also did cut back on the broth a bit and finish the gravy with a little heavy cream - like it needed more richness, but it was awesome atop some creamy grits. Classic southern Shrimp and Grits (from a Northerners perspective anyway). This would also work well over rice or pasta.
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Boiled Water

Reviewed: Mar. 20, 2013
This is not an original recipe. My Grandmother used to make this for me all the time when I was a kid and I've seen it published many many times before. The least that should be done is to credit the recipe's originator, even if it's only to say who "inspired" this dish.
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My Peach Bread Pudding

Reviewed: Mar. 18, 2013
We loved this. I used spiced rum and our own home canned peaches and it was a big hit with all my eaters. Who doesn't love peaches? And cream?
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Mal's Maple Date Pecan Granola in the Slow Cooker

Reviewed: Feb. 11, 2013
I did not make this in the slow cooker, I baked it in the oven at 325 convection for 35 minutes. It's really nice, not TOO maple-y and will be a great topper for our morning yogurt or as a cereal. Thanks for the recipe!
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Port Huron-Style Coney Sauce

Reviewed: Feb. 7, 2013
Having never been to Port Huron, I didn't know quite what to expect. I was looking for a coney sauce to replicate the one from my partner-in-crime's childhood. He described it as "more chili-like than sweet with a little kick, but not too much". I will say that I went a little heavier on the onion powder, garlic powder, cumin, paprika and chili powder. I also used dry mustard instead of prepared mustard because as long as I was rooting around in the spice cabinet for all these spices, why not? I also happened upon some celery salt while in the cupboard and used about a 1/2 tsp of that. I did not add the crackers at the end as having cooked this sauce for a couple of hours, it was already perfectly thick. I kind of thought it weird that there was no tomato product of any kind in this sauce, but in the end, it did not need it. It was perfectly spiced and "almost exactly" what I was looking for. This one is going in the five star file and I will be using it from now on.
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Banana Butter Frosting

Reviewed: Feb. 6, 2013
A nice change for all sorts of cupcakes - chocolate, banana, vanilla, peanut butter. Thanks for the recipe Mrs A.
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Mari's Banana Cupcakes

Reviewed: Feb. 6, 2013
This is a great recipe. Most banana cupcake recipes I've tried are a little dense and muffin/bread like. This one is fluffy, soft and very tasty. I have to admit that I was slightly skeptical about using the full 2 tsp of baking soda (it seemed a little much for the amounts of the other ingredients) but I did use the full 2 tsp and even though the batter tasted a little soda-y, the final product did not. It was perfect. I did make a couple of minor changes in that I did not use the pecans at all and I baked these at 325 degrees instead of 300. I got 18 regular sized cupcakes out of this recipe.
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Hawaiian Pineapple Upside Down Cake

Reviewed: Jan. 28, 2013
Consider yourself warned. This cake is really rich and should be served in small amounts - with just a little bit of barely sweetened whipped cream. I did use yellow cake from scratch as I am not too fond of mixes. My partner who loves all things pineapple, banana, coconut and macadamia nut was in heaven. Luckily, I had the brilliant idea of baking this up in two pans so that he could take one to work with him as we would never be able to eat it all ourselves. Apparently, it disappeared during the morning coffee break. I will likely be making this again.
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Grands!® Mini Pizzas

Reviewed: Jan. 24, 2013
This would work well for a quick dinner, an after school snack or a kids make your own pizza party.
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Grands!® Biscuit Taco Cups

Reviewed: Jan. 24, 2013
I had some shredded chicken on hand so we used that for the filling. This was OK in a pinch. The cups might also be fun filled with soup for the kids.
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Donna Leigh's Creamy Broccoli Slaw

Reviewed: Jan. 17, 2013
I did make some modifications on this recipe but it served as my inspiration for a really nice lunch. I cut way back on the mayo because the amount of dressing for only 1 12 oz package of broc/slaw mix is just too much. I cut the mayo to 1/3-1/2 cup and it was still plenty creamy and enough dressing for the salad. I also subbed rice vinegar (about 2 tablespoons) because it made more sense (to me) with the asian flavor of the sesame oil. I did not use the ramen seasoning packet at all. I'm sorry, I just can do it - way too much sodium and the meaty flavor of the packet just doesn't work for me. I did use the full amount of sugar and oil called for. I honestly think that this recipe could have used 2 of the 12 oz packages of the broccoli slaw. I ended up using a bit of red onion and scallions to give this just a bit more color on the plate. Between the ramen, sunflower seeds and slivered almonds, this salad has a ton of crunch. Next time, I will stick with the mods I already made and up it with the extra package of slaw mix. The addition of some chopped cilantro and some julienne red pepper would also add a bit more color. I will also stash this one away in my recipe box for later. I think the addition of some shredded chicken (or cooked shrimp) could easily turn this into an entree salad. Thanks Donna!
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Donna Leigh's Creamy Broccoli Slaw

Reviewed: Jan. 17, 2013
I did make some modifications on this recipe but it served as my inspiration for a really nice lunch. I cut way back on the mayo because the amount of dressing for only 1 12 oz package of broc/slaw mix is just too much. I cut the mayo to 1/3-1/2 cup and it was still plenty creamy and enough dressing for the salad. I also subbed rice vinegar (about 2 tablespoons) because it made more sense (to me) with the asian flavor of the sesame oil. I did not use the ramen seasoning packet at all. I'm sorry, I just can do it - way too much sodium and the meaty flavor of the packet just doesn't work for me. I did use the full amount of sugar and oil called for. I honestly think that this recipe could have used 2 of the 12 oz packages of the broccoli slaw. I ended up using a bit of red onion and scallions to give this just a bit more color on the plate. Between the ramen, sunflower seeds and slivered almonds, this salad has a ton of crunch. Next time, I will stick with the mods I already made and up it with the extra package of slaw mix. The addition of some chopped cilantro and some julienne red pepper would also add a bit more color. I will also stash this one away in my recipe box for later. I think the addition of some shredded chicken (or cooked shrimp) could easily turn this into an entree salad. Thanks Donna!
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Salmon Cheese Ball

Reviewed: Jan. 14, 2013
I used smoked salmon in this recipe because I prefer its taste and texture to canned salmon. This is an easy and tasty prep-ahead appetizer for any event.
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Portuguese Roll-Ups

Reviewed: Jan. 14, 2013
When I make these, I do partially cook the bacon before wrapping the dates. I always cook my bacon on a sheet pan so you can cook a ton of it at once and it stays flat. Then its just a quick heat up in the oven when its time to serve. These are the easiest appetizer and always a big hit. To make them more special, you can stuff the dates with cheese, a nut or an olive, but they are a lovely salty sweet bite just the way they are.
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Curried Honey Mustard Sauce

Reviewed: Jan. 10, 2013
This stuff is fantastic. You can slather it on anything or serve it along side something to dip in it. I used my own homemade curry powder but any store bought would do.
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Coconut Cream Meringue Pie

Reviewed: Jan. 9, 2013
I was skeptical about the use of coconut milk in this recipe since I thought it would be a little heavy, but it added a nice rich mouth feel to the filling. I will say that I did not use the 1/2 and 1/2, I used 2% milk because that it what I had on hand. It worked perfectly. I think that using the 1/2 and 1/2 would have made the filling too rich (if there is such a thing) because it was plenty rich as it was. Also, for me, it works better to blend the cornstarch, sugar and salt together in the sauce pan, add the beaten eggs and incorporate them and then add the liquids a portion at a time. This ensure that all the cornstarch and egg gets incorporated into a smooth mixture before you begin cooking it. My tasters LOVED this recipe and I will be making it again.
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