Call Me Alice Recipe Reviews (Pg. 1) - Allrecipes.com (11542095)

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Artichoke Spinach Dip, No-Cook (Hannaford Sample Day Flyer)

Reviewed: Dec. 30, 2014
Yep, it's good stuff. I wish I knew the quantity it yields in, say, cups.
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Russian Mushroom and Potato Soup

Reviewed: Nov. 9, 2014
11.06.14 Only mods: Used three onions in place of leeks, Better Than Bouillon vegetable broth instead of chicken broth, whole milk in place of half-and-half (half + half = whole, so I figure that works! *grin*), and didn't peel potatoes. I thought this was quite good and rich-tasting. DBF said there was a taste in it that he didn't like, but he wasn't able to identify it. I would have liked it to taste a little more dilly, but maybe my tiny jar of dill is just too old. It will certainly get used up quickly enough if I keep making this recipe! This soup will not keep you full for long, so consider adding or serving with some sort of protein (chicken on side or in chunks in soup, seitan (for vegetarians), hard-boiled eggs, beans...).
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Copycat Crispy Green Bean Fries Tgi Friday's) Recipe - Food.com - 191793

Reviewed: Sep. 12, 2014
Pretty good!
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10 Minute Meal: Black Bean and Corn Quesadillas | Babble

Reviewed: Apr. 16, 2014
4/16/14: Pretty good, plan on having sides for dipping!
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Beaker's Vegetable Barley Soup

Reviewed: Jan. 7, 2014
1.7.13 - This was a very good and easy soup. I discovered too late that I only had one carrot and no zucchini (which I don't like anyway), so I increased the celery. Per the advice of other reviewers, I added two additional cups of broth. I used the full amount of barley. This is best with additional freshly ground pepper added to each bowl. Due to a slightly off taste, I may replace the garlic powder with fresh garlic next time. UPDATE: This is even better as leftovers.
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Mama D's Italian Bread

Reviewed: Jan. 5, 2014
1.5.14 - Made this bread for bruschetta. I completely forgot to add salt, but I still have high hopes for it! It just came out of the oven, and the loaves are HUGE! I usually can't get this much rise out of bread. (All rises were done in an oven that had baked muffins not too long before.) Per Gray: Coat with oil, place in a bowl, cover and let rise until doubled. INSTEAD OF KNEADING THE LIVING TAR OUT OF THE DOUGH, gently but firmly smoosh the dough out, fold in thirds and press with your palm, fold in thirds and press, fold in thirds and press. Form a ball, coat, cover, and let rise again. Divide into two or three loaves (we prefer two larger loaves), fold and press again and shape for final rise. Score the loaves, spritz 'em with water, and slide 'em on into the oven. Pour some water into a preheated pan under the loaves for steam and quickly shut the door (no need for opening and spritzing!). A baking stone REALLY helps with the crust texture. I also love using those perforated "professional" loaf pans (sans cornmeal, of course). Per LDALLAS: First rise: 1 hr in oven with only light on Second rise: 30 min, same conditions Loaf rise: 30 min, same conditions Then preheat oven and bake at 450F for approx. 20 min.
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Garbage Plate Sauce

Reviewed: Dec. 24, 2013
12.24.13 - In an effort to replicate another Rochester joint's flavor (Charlie Riedel's), I followed my brother's advice and made the following changes: Made it with vegetarian "beef" crumbles so that DBF could partake Left out cloves and cinnamon Added a tiny bit of olive oil with the "beef" Did NOT stick the "beef" in a blender Next time, I may cut back on the black pepper a little and leave out the cumin. 02.02.14 - Made this for party, doubled recipe (still vegetarian), kept other mods and halved black pepper and cumin. 05.02.14 - No cumin, cinnamon, or cloves. Halve the black pepper. Add a little bit of olive oil (for veggie ground).
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Mexican Rice Bowl | Burrito Bowl Recipe | Two Peas and Their Pod

Reviewed: Dec. 8, 2013
12.8.13 - I loved this. Justin did not. He might like it better with plain rice, rather than cilantro-lime rice, and put in a wrap instead of a bowl. Mods: Maira's mother's salsa instead of tomatoes and cilantro on top, bottled lime juice, no avocado.
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Cilantro Lime Rice Recipe | Two Peas and Their Pod

Reviewed: Dec. 8, 2013
I love this. Justin doesn't. He finds the lime and cilantro too strong for a bowl. Only mod is using bottled lime juice and two cups liquid (one water, one broth).
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Copycat Panera Black Bean Soup

Reviewed: Dec. 2, 2013
I originally rated this four stars. Never mind. It actually tastes worse after being refrigerated.
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Blue Ribbon Overnight Rolls

Reviewed: Nov. 15, 2013
These turned out very soft and nice, but they were a little sour. I ended up letting the dough rise for 24 hours, which was too long. Next time, I think I will make and bake them the same day.
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Exquisite Pizza Sauce

Reviewed: Nov. 8, 2013
As DBF is vegetarian, I followed Average Jane's suggestion and used (vegetarian) Worcestershire sauce in place of the anchovy paste. Because of this substitution, I will reduce the honey next time, as it was too sweet with the full amount (but I blame my anchovy mod). Adding salt "to taste" meant a goodly amount over the top of the bowl. 12.18.13 - Made it again with only one Tbs of honey, two tsp of vegetarian Worcestershire sauce, and very generous salt over the top. This is great and may be the way I make it from now on.
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Ryan's Reverse Popper Dip

Reviewed: Oct. 30, 2013
This was pretty good. I cut the peppers in half, as DBF doesn't have a high spice tolerance, but he said it could use more. Mods: 5 peppers, no bacon (DBF is vegetarian), added 1/4 cup little sour cream, less cheddar (ran out), no onion, threw two cloves garlic in the food processor along with the peppers and sour cream (didn't fry anything). (Baked in largest red-topped glass dish.) Next time, add at least three more peppers and something to chew on. Maybe lightly fried mushrooms? Large chunks of bell peppers?
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Red Lentil Soup | My Whole Food Life

Reviewed: Oct. 16, 2013
This turned out delicious! It actually looks just like the photo, which never happens to me. The cayenne kind of overwhelmed the lemon and other spices, but that was not a problem. I am happy to have a large batch of this for lunches! Definitely use the full six cups of water with the lentils if you cook it on the stovetop. Personal note: Use the second-largest pot, with two loop handles, and keep it on the small burner. Any other pot would be too small. Do not double unless you intend to freeze half or serve a dozen people...
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Ciabatta Bread

Reviewed: Oct. 1, 2013
I forgot to add the oil, so I will not rate this the 4 stars I would pick. I did not have issues with this dough being too damp. However, I did have an issue with part of the bottom somehow not developing a crust, which was a little bizarre. Overall, this was a good recipe, and perfect for hearty sandwiches. I would not eat it as a dipping bread, as it is a little low on flavor for that.
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Savory Mushroom Gravy | Post Punk Kitchen

Reviewed: Sep. 24, 2013
This was a great accompaniment to Isa's Seitan Roast. I didn't realize cremini was another name for the smaller portobello mushrooms, so I used two ounces of a variety pack of fancy, dried mushrooms and a few buttons left over from another meal. I will definitely make this next time with the creminis, as the fancy mushrooms were very expensive ($12 for 2 oz!), difficult to use, and not very good.
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Seitan Roast Stuffed With Shiitakes And Leeks | Post Punk Kitchen

Reviewed: Sep. 24, 2013
This was delicious! I made it exactly as Isa wrote, accompanied by a variation of her Savory Mushroom Gravy. The next time I make it, I may: 1. Cut back on the fennel a bit. It seemed a little strong in comparison to the other flavors. 2. Halve the leek stuffing and mix it with more typical stuffing (or use just regular stuffing).
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Banana Banana Bread

Reviewed: Sep. 22, 2013
This is perfect. DBF just made it for us again, using even more banana than the recipe requires, and it still came out great. Have a slice crisped up in the toaster oven, slathered with butter. Heaven!
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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 22, 2013
Yay! This was great. I used 2 Tbs of lemon juice with regular milk as a replacement for the buttermilk. I had to cook a little longer, but my pan was smaller (so the bread was thicker).
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Calzone Rolls

Reviewed: Sep. 16, 2013
Delicious! Don't discard the end pieces; that would be such a waste. Do use a rectangular pan with high sides. Serve with pizza sauce for dipping. DBF is a vegetarian, so I left out the pepperoni. To test out the recipe, I halved it this first run. The dough was difficult to knead, but that may have been due to my mods. Mods: Replaced shortening with olive oil. Added a quarter teaspoon of garlic powder to the dough. Used 1/2 a cup of whole milk instead of milk powder and replaced the same volume of water. I used a little more veggies. Added three cloves of garlic in with the peppers and onions. Mushrooms were diced and cooked first, then the other veggies were added. No olives used.
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