Momily Recipe Reviews (Pg. 2) - Allrecipes.com (11709724)

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Whole Grain Waffles

Reviewed: Apr. 4, 2010
My husband and I really liked this recipe. The kids preferred the traditional waffles, however, they still gobbled them up. I didn't have w/w pastry flour, so I just used plain w/w. I also substituted oatmeal for the flax. To the person that said that the batter was too runny -- I recommend letting the batter rest for 5 minutes then stir again. This will thicken it up significantly. I also recommend that they are eaten right off the waffle grill, if not they do get very soft, limp and chewy. A big thumbs up :)
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Tuna Noodle Casserole from Scratch

Reviewed: Apr. 3, 2010
This was absolutely delish! I used brown rice noodles and it turned out fabulous. Everyone loved it. Thanks for the recipe!
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Kettle Corn

Reviewed: Feb. 10, 2010
Just one word -- yummy! I will try making it with brown sugar next time.
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Hash Brown Casserole II

Reviewed: Jan. 28, 2010
This is a very tasty dish. I don't cover the casserole when I cook it so the top remains nice and crisp. It's always the show stopper at my brunches. My friends absolutely love this recipe!
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3 users found this review helpful

Mock Champagne

Reviewed: Jan. 28, 2010
This was ok; I didn't make the whole serving, nor did I freeze the ginerale. I mixed all the ingredients together and served. My guests drank it, but no one was breaking my door down asking for the recipe.
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5 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Jan. 25, 2010
Very delicious and easy to make. You do need to have a deep pan though. I placed my cake in the freezer for about 1 hour to freeze the top; this made it easier to cover it with plastic wrap, without making a mess of the top. I also sprinkled it with skor bits. Before serving, I drizzled caramel/ butterscotch topping over it. Yum!
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3 users found this review helpful

Brunch Strata

Reviewed: Jan. 25, 2010
Excellent! I scaled the recipe to 12 and put it in a 9 X 13 baking pan; it required about 1 hour of cooking (I checked it at 35 minutes, 45, 50 etc). It came out perfect! Very delicious recipe. Next time I will add red pepper just to give it a little colour. Thanks!
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1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 17, 2010
Very good recipe. I make this meatloaf all the time. The only change I make is that I use oats instead of saltines. I also cook it on a rack in a pan like other reviewers have suggested and spread the ketchup mixture over top (I only use 1/4 brown sugar and 1/4 ketchup). Otherwise, if you cook the meatloaf in a loaf pan, the meat stews in its fat; we used this cooking method when I worked in the hospital kitchen . Thank-you for sharing this amazing recipe!
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Maple-Curry Chicken

Reviewed: Jan. 16, 2010
I make this all the time and have never rated it. It truly is an amazing dish. I have also used mock chicken strips to make this for my vegetarian relatives. If you are not a pepper fan, definitely cut back on them because they do over power the dish...or, just buy small peppers. I serve it with penne. When I bring it to potlucks, I just mix the penne and the chicken together. It's also one of those recipes that, the longer it sits, the better it tastes. It also tastes great cold -- almost like a curry chicken pasta salad. Thanks Matt for this amazing recipe!
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Schweinebraten Pork Roast

Reviewed: Jan. 16, 2010
This is a "must have" recipe. I just made this. I followed the ingredients exactly, except I added 1/2 tsp of marjoram and 1/2 tsp of basil. I cooked it in a small roasting pan so the amount of liquid was perfect. I used Bud Light Lime beer. My roast was slightly over 5 lbs and took 2-1/2 hours to cook (last 1/2 hour on convection). One thing I would do differently next time is brown the roast first, then cook it in an uncovered pan because it was slightly on the dry side. If I made gravy it probably would have been ok -- but, still very tasty without it. Thank-you ChasingStorms for this wonderful recipe.
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2 users found this review helpful

Spicy Beef Vegetable Stew

Reviewed: Jan. 11, 2010
After reading all the raving reviews, I really expected more from this recipe; it's not really a stew, nor is it really a soup. The only change I made was to add salt free diced tomatoes without the green chilies because I worry about the amount of unneccessary sodium in our diets, and other reviews complaining about how spicey it was. This recipe tasted like spaghetti sauce with a package of frozen mixed vegetables -- very tomatoey. Sorry, I don't think I will make this again :-(
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Split Pea Soup

Reviewed: Jan. 2, 2010
This recipe is similar to the one I make, except I add 1/4 tsp of garlic powder and a meaty ham bone (from a shank cut) that we have leftover from Christmas or Easter meal -- no need to weigh it. I would highly recommend no potato in this recipe as other reviews have mentioned.
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Displaying results 21-32 (of 32) reviews
 
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