GEM220 Recipe Reviews (Pg. 1) - Allrecipes.com (1146523)

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Mimi's Slumgullion

Reviewed: Jun. 27, 2008
Very good. I would not use a lot of oil to cook the onions because the smoked sausage(I used lite) gives off a lot of grease. I added a little chopped garlic to the onions. I would also watch the cook times since I used yukon gold potatoes and diced them it didn't take as long to cook. By the time I got to the end cook time my peppers and potatoes were overdone - mushy-didn't need to sit w/lid on. Everyone liked it & was good the next day w/scrambled eggs. I will make again.
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Broiled Tilapia Parmesan

Reviewed: Jun. 22, 2008
We really liked this recipe. Easy to prepare. I used both frozen tiapia and fresh. They both came out well. I am a fish cooking novice and was skeptical about not overcooking it - I think I did - it does not take long at all for the fish to be done! I give it a 4 only because I liked it a lot but not as much as a traditional garlic lemon butter recipe. A keeper and will make again for variety.
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Beef Barley Vegetable Soup

Reviewed: Oct. 5, 2006
Very good! I cooked my chuck roast in 2 cans beef broth with some garlic cloves & bay leaf in the slow cooker. I did not think there would be enough liquid to cook the barley later if I put the meat in the slow cooker dry! Afterwards I only added 2 cups water & 2 boullion cubes (instead of 4) when I put it all together. Added green beans & peas instead of mixed veggies. A keeper!
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Whole Wheat Beer Bread

Reviewed: Mar. 27, 2006
Excellent! After reading some reviews I was scared to go by the original recipe, so I took the advice of another review with great results. I used a slightly short tablespoon of REGULAR baking powder, a slightly short teaspoon of salt, and a slightly heaped 1/2 cup of brown sugar. Used Michelob Ultra Beer. Brushed 1/4 C melter butter on after 20 min in oven. It was just like an expensive mix but better!
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Cara's Creamy Stuffed Shells

Reviewed: Oct. 1, 2005
We did not like this recipe at all. It was all meat and pasta, no real flavor. I would have to put much more cream cheese in to really taste it with all that meat. It made sooo much, I had several pans of it, which I tried to doctor up at future meals with mozarella, parmesan, extra sauce, ricotta - but it still wasn't very good. Sorry.
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Grandma's Secret Pie Crust

Reviewed: Aug. 4, 2005
This pie crust recipe did not work out for me as I hoped. It was very soft. I used plenty of flour on the counter & on my roller, but it kept sticking to my rolling pin & the counter when I was ready to lift it off. The dough cracked along the edges when I rolled it out, and fell apart when I went to lift it / scrape it off the counter. It tasted ok though & did bake to a nice golden brown. Sorry, I will look for another recipe for that perfect pie crust.
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Sweet Sausage Marsala

Reviewed: Apr. 22, 2005
I loved this recipe! I used DiRussos Turkey Italian Sausage, a large can of Tomato Sauce instead of the diced tomatoes, and added more marsala wine (maybe 3 or so TBL) & it was great! We ate this over pasta one night & in Rolls another night. A keeper for me!
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Hamburger Steak with Onions and Gravy

Reviewed: Apr. 22, 2005
I think this was really good. I had a little more than a pound of 85% lean ground beef, so I added an extra egg to the mixture to make it moister. I followed the recipe and used a little more of each spice, a large onion & even a little more sherry & everyone enjoyed it! I will definately make it again.
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Butter Icing for Cookies

Reviewed: Jan. 29, 2005
I used this icing on "The Best Rolled Sugar Cookies" and it was awesome! I did add about 1/4 tsp almond extract to give it more flavor. This icing does dry out quite fast. Since I made several batches to frost a bunch of cookies I discovered if you add some more cream to it to thin it out as you go it works just fine. You can also try to keep the icing covered with a damp cloth. On the cookies the icing sets up nice and is still soft when you bite into it. A great recipe!
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The Best Rolled Sugar Cookies

Reviewed: Jan. 29, 2005
I agree this recipe is the best I have tried. The dough was easy to work with. Some changes I used: I made it with 2 teaspoons vanilla, 2 heaping cups of sugar & added about 1/2 tsp almond extract to give it more flavor. I baked them at 375. The cookies came out great & held their shape after they were baked. I frosted them with "Butter Icing for Cookies" - which is also awesome!
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Blueberry Coffee Cake I

Reviewed: Jul. 30, 2004
This is a wonderful coffee cake. I used the 3/4 milk in the batter & 1 1/2 c berries in the middle. I baked it in an 8x11? small pyrex pan for 50 min. I made all the topping as directed & layered batter, blueberries, topping, batter (added a splash more of milk to thin a bit) and the rest of the topping. It is good when warm, but amazing after it sits a few hours! The cake gets moister & the topping softens. I would recommend baking it the night before if you want it for breakfast the next day. This is a keeper.
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Blueberry Cream Pie

Reviewed: Aug. 1, 2002
This pie did not come out well at all. There was hardly any custard in it, and although it looked good when it came out of the oven, as it cooled it went flat! It tasted ok, but not a keeper for me.
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7 users found this review helpful

 
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