Momily Recipe Reviews (Pg. 1) - Allrecipes.com (11709724)

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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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Crustless Spinach Quiche

Reviewed: Nov. 4, 2010
My family enjoyed this very much. I didn't change the recipe at all. We don't like a lot of added stuff in our food and this was just perfect! If you like, you can add whatever you want to this quiche and I guarantee it will always taste awesome. Thank-you!
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Curried Rice Pilaf

Reviewed: May 28, 2010
Super yumz! I followed some of the reviewers advice and added more curry 1-1/2 tsp, but will only add 1 tsp next time. I used slivered almonds and toasted them, but would probably have tasted just as good without toasting. If you are using brown rice like I did, you may find you want to add about 1/4 cup more of either chicken broth or water (if you want to cut down on the salt) if you want a more tender rice. Thanks for the great recipe!
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Microwave Apple Crisp

Reviewed: Apr. 18, 2010
I have to give this 5 stars for a dessert that is both satisfying and quick. I had all the ingredients on hand, including the vanilla ice cream. I scaled the recipe for 2 people. I microwaved it for only 8 minutes, but probably could have used only 5 minutes (the cooking time does not scale, so I do recommend microwaving it in a lot less time if you intend on making fewer portions). However, my daughter did not like it :( Although I'm giving it an awesome rating, it still does not compare to a traditional oven baked crumble. Thanks for sharing!
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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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Peppermint Chocolate Fudge

Reviewed: Dec. 22, 2011
This fudge is pretty good, but I did take other reviewers advise and added more peppermint extract. My daughter and I added 1/2 tsp at a time until we arrived at the perfect chocolate to mint ratio (according to our taste, of course). We figure we added almost 3 teaspoonfuls. We also used pure peppermint extract. Thanks for the recipe
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3 users found this review helpful

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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Black Bean Vegetable Soup

Reviewed: Nov. 10, 2010
Delicious! You really don't need to add anything to it. I did, however, add 1 lb of lean ground beef, 1 cup of cooked pasta shells and served it with corn muffins. Out of this world! There was enough leftovers for 3 days -- not complaining! I'm an organic health nut and will be adding this to my winter soup collection because it's so natural, healthy and wholesome. Thank you for the recipe.
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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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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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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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Apple Crisp II

Reviewed: Nov. 14, 2010
I had some mixed types of apples that were too bruised to eat, yet too good to compost. I liked the ingredients in this recipes and thought it would be something my family would enjoy. I halved the recipe and it came out perfect! I sprinkled about 1/8 tsp of nutmeg and used only 3/4 amount of the water it calls for. An excellent dessert that I will definitely be making 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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Viennese Crescent Holiday Cookies

Reviewed: Dec. 22, 2011
I used ground walnuts for this recipe and like others, I omitted the vanilla bean. I baked them at 350 instead of 375, and they turned out perfect! Thanks for the recipe.
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Butternut Squash Soup II

Reviewed: Jan. 29, 2011
Very yummy and I will be making this again and again! I always scour the ratings before trying a recipe. I always end up finding some very useful tips that perfect the outcome of a recipe. The following advice from other reviews were very helpful: 1. Use 1 potato, omit the potato all together, or add sweet potato instead. 2. For easy dicing, roast the butternut squash in a 400 degree oven for one hour, turning it every 15 minutes. 2. For a more flavorful soup, Add 1-2 cloves of fresh minced garlic, a 1/2 tsp of curry, a 1/4 tsp of cinnamon and a dash of nutmeg. 3. Add another 1/2 cup of broth for a thinner consistency after you puree it (but, you be the judge of that). 4. Pureeing it gives it a texture similar to baby food, so you may want to leave some chunks in the soup. Lastly, If you love squash, you HAVE to try this soup. My husband was looking for the leftovers the next day and called me a "dirty dog" for sending them home with my son. I regret doing that as well!
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Pumpkin Cheesecake II

Reviewed: Oct. 14, 2013
My daughter and I made this recipe for our Thanksgiving dinner and it was a hit! Kind of felt bad ... No one touched the other two pies brought by the other guests! I didn't change any of the ingredients. I baked it in a water bath for 50 minutes, switched the oven off and let the cheesecake cool in the oven for 2 hours, covered it, and refrigerated it over night. I made a praline topping (3/4 cup maple syrup, 1 cup whipping cream and toasted chopped pecans), dalloped whip cream around the edge with a toasted whole pecan on each dallop. With or without all the fancy toppings, its a keeper!
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Creamy Rice Pudding

Reviewed: Oct. 15, 2010
My substitutions: I used brown rice, 1% milk and organic cane sugar and left the rest to Erica. Excellent recipe. Thanks
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