STARDUST_331 Recipe Reviews (Pg. 7) - Allrecipes.com (1168350)

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Beef Mushroom Barley Soup

Reviewed: Jan. 18, 2013
I wish I had access to beef stock because I thought this was just ok while my husband thought it was great. I'm sure the other reviewer is right - the stock probably makes all the difference. I had to use beef broth. I threw this all into my slowcooker after browning since I wanted the beef really tender. Cooked it on high for 2 hours and 2 for low, it probably could have gone 4 hours on high. Threw the barley in for the last hour and the mushrooms/veggies in the last half hour.
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8 users found this review helpful

Sour Cream Pound Cake

Reviewed: Dec. 30, 2012
Definitely a delicious pound cake. All the reviews are right - the baking temperature is definitely listed too high. Reduced it down to 350 and it was done in about 50 minutes. It's not as moist as I would have hoped but I would definitely make it again and just watch the mixing and baking time really carefully. Added a pinch of salt, a teaspoon of vanilla and the zest of half a lemon. Also reduced the sugar down to 1 cup and still found it really sweet.
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1 user found this review helpful

Bite-Sized Salmon Tikka

Reviewed: Dec. 17, 2012
I'm not a fish lover, especially if it's dry, grilled fish. And i was disappointed that there was no tikka masala in this recipe.....until my first bite. This recipe has changed me into a salmon LOVER. It's so moist, very delicious, VERY spicy (the hubby loved it but it was even on the edge for him), so I will reduce the cayenne by 1/4 next time. Served it with rice and the Butter Chickpea Curry from this site but I liked it better with curried cauliflower that I found on another site. Also, I didn't use that much oil, just enough to sear - I didn't even coat the entire bottom and that works fine.
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1 user found this review helpful

Pretzel Turtles®

Reviewed: Dec. 16, 2012
These are AWESOME! So quick to make and they are delicious. If using unroasted pecans, be sure to toast them first to give them the crunch and bring out the nuttiness (275F for 10-15 minutes). These, plus the Frosted Pecan Bites and the Cinnamon Roasted Almonds (both from this site) make up our Christmas snack bags for coworkers. It took about 2 and a half minutes to melt perfectly - enough to let the pecan be squished in, but not enough to melt out onto the aluminum foil and for the caramel to explode out (making it really hard to rip apart and not stick to things). Try 1 tray first and evaluate how it all worked out before throwing in the next tray.
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1 user found this review helpful

Beef Asado

Reviewed: Dec. 10, 2012
If you're wondering what this tastes like, it almost tastes like a soy sauce, but much richer. You don't taste the ketchup at all, it actually was less sweet than I thought this would be. This definitely takes a bit of work and a lot of time but it's soooooo good. The beef wasn't tender after 1 hour and 20 minutes - might try throwing this into the slow cooker next time (and add the veggies at the end). I threw the crushed peppercorns, crushed garlic into a bouquet garni bag which worked great - I don't like eating peppercorns and didn't want to have to fish it out later. I crushed the peppercorns in a Ziploc bag with the meat pounder). Next time I'll throw the bay leaves in there as well - it was annoying to have to fish them out later, especially since one had broken into several pieces during stirring while it was still dry. They're no fun to eat! I can't believe how much sauce this makes - I really wanted bread but decided to serve it over brown rice. Also, instead of using 2 pots, I switched the order, and browned the meat, then the onions/garlic all in the same pot (making sure not to burn them). This way all the goodness and flavor bits all stay together!
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6 users found this review helpful

My Crispy Mashed Potato Pancake

Reviewed: Dec. 9, 2012
This recipe is really good! A great way to use up mashed potatoes, which we always have leftovers for. Even the skeptical hubby ended up loving it. I will try adding some curry powder next time - I think that would be really really good.
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0 users found this review helpful

Red, Juicy, Herb-Fried Tomatoes

Reviewed: Dec. 4, 2012
I wanted to love this but didn't - the herbs were too herby (strong) for us, and a ton of it fell off when frying. Giving it 4 stars though - if you love basil and thyme, then you will love this one (it's just not our thing). Also took a few off the pan and threw them under the broiler with some cheese - that was a nice topping.
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Sweet Potato Chili

Reviewed: Nov. 28, 2012
Just got an email from the hubby that says 'I love it - don't change a thing!' Yeah....it's that good. Surprised at how much we loved this - I thought the sweet potato might throw off the chili with how sweet they are but this is really really good; and so easy to boot! Left out the cinnamon and glad I did (I can't stand cinnamon in my chilis or savory food in general). As others mentioned, my sweet potatoes were done way earlier than 5 hours on high, I will start checking at 3 hours next time. I wasn't sure what 'stewed tomatoes with chili seasonings' was - was this chili spices or was it green chilis so I subbed 2 cans of whatever that was with 2 cans of Rotel (one hot and one original - my mouth is on fire right now! Need to remember to ease up on the cayenne if using hot Rotel next time) and it worked out well. Slightly less in volume (10 oz vs 14.5 oz), but perfect in texture/taste. This is a great way to use up that box of sweet potatoes you bought for Thanksgiving! Loved the mix of turkey/beef (I do this for taco soup too).
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1 user found this review helpful

Sweet Potato Chili

Reviewed: Nov. 27, 2012
Just got an email from the hubby that says 'I love it - don't change a thing!' Yeah....it's that good. Surprised at how much we loved this - I thought the sweet potato might throw off the chili with how sweet they are but this is really really good; and so easy to boot! Left out the cinnamon and glad I did (I can't stand cinnamon in my chilis or savory food in general). As others mentioned, my sweet potatoes were done way earlier than 5 hours on high, I will start checking at 3 hours next time. I wasn't sure what 'stewed tomatoes with chili seasonings' was - was this chili spices or was it green chilis so I subbed 2 cans of whatever that was with 2 cans of Rotel (one hot and one original - my mouth is on fire right now! Need to remember to ease up on the cayenne if using hot Rotel next time) and it worked out well. Slightly less in volume (10 oz vs 14.5 oz), but perfect in texture/taste. This is a great way to use up that box of sweet potatoes you bought for Thanksgiving! Loved the mix of turkey/beef (I do this for taco soup too). Sadly this only made 4 servings for us, not 8.
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3 users found this review helpful

Spicy Sweet Potatoes

Reviewed: Nov. 25, 2012
Thought this was a refreshing way to eat sweet potato (this is on page 4 of search results for 'sweet potato', with the other 4 pages being sweet potato casserole recipes). It took a while longer to cook. Eased up on the brown sugar as I don't love candied sweet potatoes. Great side dish to dinner with a super healthy veggie!
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5 users found this review helpful

Udon Peanut Butter Noodles

Reviewed: Nov. 9, 2012
Very good but didn't love how 'doughy' the udon noodles were. Will try this with a thinner noodle next time.
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1 user found this review helpful

Strawberry Spinach Salad I

Reviewed: Nov. 9, 2012
Thought the dressing was really really sweet.
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1 user found this review helpful

Fried Steak with Peppercorn Gravy Sauce

Reviewed: Nov. 4, 2012
Really good and quick but did taste processed. But if you love brown gravy mix (which I don't normally eat), you will love this.
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2 users found this review helpful

Cuban Smoked Sausage with Chickpeas

Reviewed: Nov. 2, 2012
After one bite, the husband said 'Instant Classic', which means, 'Get this into the recipe book, it's going to be part of our regular rotation'. It's so inexpensive to make (Hillshire Farms Lite Smoked Sausage goes on sale so frequently) and essentially a cupboard meal for us. Served it over brown rice. The only thing is that it was quite salty AND SPICY!!!! I had to actually add a spoonful of sour cream to mine to tame/cool it down some. I will add one heaping teaspoon of crushed red pepper next time instead of the full 2 teaspoons and will go looking for the low sodium adobo. Update: made this with low sodium adobo and it's still pretty salty, not sure what to do next....I used no salt added tomato soup, 1 teaspoon low sodium adobo and marsala (since I only have cooking sherry at home which has added salt to it), and that helped a little bit. I hope to find reduced sodium sausage, because the low sodium adobo seems to be missing certain spices like cumin, so I'd like to go back to it.
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3 users found this review helpful

Chicken Tortilla Soup I

Reviewed: Oct. 1, 2012
I've made this twice now and loved it both times, though it isn't quite the flavor I was looking for (like the soups in the restaurants). This is more like a stew. Used hot green chiles for a little spice and love the hominy in this. Since I didn't have anything else to do with the rest of the cans, used 1 whole can of corn and 1 whole can of each. Since the soup doesn't simmer that long, the cilantro is very strong flavored (it doesn't have time to mellow, so if you don't like cilantro, leave it out - tastes just as great without it!). Used 3 chicken breasts (just poached and hand-shredded) and could have even used another. Replaced the water with the broth from poaching the chicken. Pretty quick to throw together with some great flavor! Might throw in a teaspoon of cumin next time.
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2 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Sep. 27, 2012
I've made this several times and forgot to review this - it's delicious! No changes, follow it to a T and everyone LOVES it, even after you tell them there's peanut butter in it later. Definitely chicken soup for the soul!
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1 user found this review helpful

Meatball Sandwich

Reviewed: Sep. 5, 2012
This recipe saved us - we needed something to bring in for lunch that was going to be quick to throw together. It took about 10 minutes to make the meatballs then another 25 to bake (after 20 minutes they were still not all cooked through - need to use the meat thermometer next time). Definitely a delicious and moist meatball! Didn't bother with the garlic powder and toasting since I'm at work. The garlic is prominent, surprisingly with only 2 cloves. This barely made 4 sandwiches for us so I would double this recipe next time. I only had Italian seasoned bread crumbs on hand so I didn't include the Italian seasoning.
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3 users found this review helpful

Slow Cooker Bolognese

Reviewed: Aug. 29, 2012
I think this is a good standard bolognese, and bet that someone's suggestion for sausage or the author's suggested meatloaf mix would be really good. Followed the recipe pretty much to a T (other than an 1/4 tsp of crushed red pepper) and also threw in a piece of parmesan rind to the second cooking section, but not sure if that did very much. Definitely as people said - got a good meaty flavor to it.
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8 users found this review helpful

Peruvian Lomo Saltado

Reviewed: Aug. 22, 2012
I can't believe these few ingredients make this delicious of a meal. Got the beef tri tip from Costco. Couldn't find the aji amarillo (jarred or otherwise) at our supermarket and had to buy the paste - used about a heaping teaspoonful and may use another half next time. Made the french fries with yukon golds as well and they came out fab. Served with brown rice and let everyone assemble before eating so the fries maintained some of their crunchiness.
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6 users found this review helpful

Tina's Greek Stuffed Peppers

Reviewed: Aug. 20, 2012
Tina is a genius! These are so delicious. I used .5 pounds lamb with 1 pound ground beef (will either use all beef next time or still maintain the same ratio as I don't love lamb), and half an onion based on personal preference. To circumvent what everyone was saying about the undercooked pepper, I blanched them for 2 minutes each in boiling water then threw them into ice water immediately. After filling and baking, there was still some crunch left to the peppers but they were cooked perfectly. Otherwise, followed the recipe to the T and thought these were amazing. Also, this recipe makes a perfect amount of stuffing. Most recipes that require stuffing - you're always worried that there isn't enough stuffing, but this made enough to fill 6 green peppers (I always get them from Whole Foods - they have the most gorgeous, giant green peppers), and leave some loose for extra nibbling and round out that meal for the hubby. Most of the time I have to bump up a 6 serving meal to make 6 true servings for us, but this one is dead on.
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3 users found this review helpful

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