dcshoffman Recipe Reviews (Pg. 2) - Allrecipes.com (11300486)

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dcshoffman

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Scalloped Potatoes III

Reviewed: Jan. 18, 2011
I made these potatoes (all 10 pounds of them) for a family BBQ and it was the first empty pan on the table. They are really good and not super 'saucy'. I cut the recipe in half for at home cooking and just freeze the other half of the CoC soup.
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4 users found this review helpful

Wild Rice and Ham Casserole

Reviewed: Jan. 18, 2011
A different flavor and very tasty. It was really 'tangy' though as many stated. I cut the mayo in half and subbed sour cream for the other half. That took care of the mayo issue. The mustard was still a bit strong though. The family and I liked it enough to make it again, but I will just cut the mustard in half next time.
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4 users found this review helpful

Friendship Soup Mix in a Jar

Reviewed: Jan. 18, 2011
Every person I made this for at Christmas took the time to tell me how great is was later! I took the suggestions of others and used tomato sauce instead of paste. Delicious!
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13 users found this review helpful

Amazingly Good Eggnog

Reviewed: Jan. 18, 2011
I was actually looking for a recipe that I could easily make into a non-alcoholic version, so why did I pick the one with 2 1/2 cups of rum? I liked the other proportions! I made this as directed but after cooling the tempered egg mixture I didn't add the rum. I added 2 1/2 more cups of milk (to get the volume right) along with the cream and about 1 to 1 1/2 teaspoons of rum flavoring. It was delicious and my kids guzzled it like water! I had to make 3 batches of this the week of Christmas...it was a hit.
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6 users found this review helpful

Apple-Rosemary Blue Cheese Bites

Reviewed: Jan. 10, 2011
A really good flavor combo, but the taste was too strong. Blue cheese is my salad dressing of choice so I obviously like the flavor. I would make them again, but cut back on the blue cheese. I would also chop the apple up and mix it in. The 'assembly' on these took too long and was awkward. With the apples chopped up, you can pinch the rolls into little baskets like crab puffs. Much easier, just as appealing, and less messy when you bake. (The cheese runs everywhere!) Kudos on the flavor combo though. The rich and flaky roll, the tang and zest of teh blue cheese, and the fresh sweetness of the apples is a great contrast.
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8 users found this review helpful

Molasses Sugar Cookies

Reviewed: Jan. 10, 2011
These were absolutely perfect! Good strong ginger flavor to compliment the molasses. And they are versatile. Regardless of how you like your molasses/spice cookies, these are for you. If you like a soft, chewy molasses cookie then make and bake them as directed. If you like a crisp 'gingersnap' kind of cookie, make them as directed, but instead of rolling in sugar, dip a glass in sugar and press flat. Same cook time, same cookie, two awesome variations! My mom likes crispy ones and my dad likes chewy. I was able to make cookies for both in only one batch...delicious!
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Ultimate Chocolate Chip Cookies

Reviewed: Jan. 10, 2011
The easiest way to sum this up is this. My husband took one bite and said, "Um, honey, have you tasted these cookies yet?" Then made an icky face. Unlike many, I made these exactly as specified. Unless you like your cookies to taste like wax, don't bother. I read many of the 'five star' reviews and almost all of them made a change, the most common is subbing butter for the Crisco. Of course they taste good then! ;) I keep butter flavor crisco onhand as I make all my pie crusts with it. It makes awesome pie crust but really leaves something to be desired in a cookie. These get one star for the chocolate chips.
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Wonton Wrappers

Reviewed: Nov. 22, 2010
Perfect and exactly what I was looking for! Like another suggested, make sure you roll these really thin or they end up hard instead of crispy. I think if rolled out correctly, you will end up with more like 28 or 30 wrappers.
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2 users found this review helpful

Uncle Bill's Sweet and Sour Sauce

Reviewed: Nov. 22, 2010
With the exception of not having the pineapple concentrate on hand, I made no adjustments to the recipe and it was truly very tasty. The authors comments about chicken and ribs are a clue to its use however. This is a more sour sauce that is best with meat. I made this as a dipping sauce for some crab puffs we made and it was not a good fit. We keep small 6 oz. cans of pineapple juice in our liquor cabinet so I used one of those and therefore needed a bit extra cornstarch. Next time I make this for anything not 'meat glaze' based, I will drop the vinegar to 1/2 C, 1/4 water, and use extra pineapple juice for the other liquid.
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2 users found this review helpful

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