cookin'gal Recipe Reviews (Pg. 5) - Allrecipes.com (11712999)

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White Bean, Spinach, and Barley Stew

Reviewed: Jan. 13, 2010
I made this recipe with turkey broth I had on hand and my husband and I liked it very much. I like the consistency and serve it as the meal, or as a side dish. I did add additional water only to keep it from burning while keeping it warm in the skillet, used fresh rosemary and added salt and pepper after tasting the finished dish. I did think it needed an additional spice flavor but I wasn't sure what. After reading the reviews I think I will add some oregano or basil next time, or try some cajun seasoning. I plan to include it in the rotation.
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3 users found this review helpful

Cindy's Best Fudge

Reviewed: Dec. 22, 2009
After reading the reviews about how creamy this fudge was, I was eager to make a half batch to try it. I followed the recipe exactly, but my fudge didn't turn out very creamy. The flavor was good, but the texture in your mouth was not what I was hoping for. It did melt in my mouth while chewing it but was a little dry. I made it on a dry, cold day so I don't think it was the humidity, but I really don't know. My husband felt it wasn't good compared to the fudge I usually make, and I think this was due to the large amount of chocolate chips in the recipe. Still, I will serve it to my company and I am sure it will be enjoyed.
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3 users found this review helpful

Pecan Pie Bars I

Reviewed: Dec. 13, 2009
These are to die for! I followed the tip to use parchment paper to keep the filling from spilling over the 10x15 inch jellyroll pan. I did not grease the parchment. It worked like a charm and the bars came off the parchment easily. I think I did cook them a little too long as the middle did not move at all when I took them out of the oven. I kept them in a little while after the time indicated on the recipe, so next time I will stick to the recipe instructions. I let them cool completely, then lifted the whole thing out of the jellyroll pan by the parchment paper and placed it on my kitchen table to cut into bars. I took them to a church function where there were lots of other cookies, and they were gone in a flash. I got many compliments and a request for the recipe. I will definitely be making these again.
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Baked Spaghetti Squash Lasagna Style

Reviewed: Dec. 11, 2009
This is a great recipe. I am eating a low glycemic diet and was needing some new tastes in my life. Spaghetti squash is ok but not my favorite vegetable, but this is a fantastic way to incorporate it into your diet. I used a part skim 4 Italian cheese blend for the cheese, and used a chicken bouillon cube as that is what I had and it was wonderful. I baked it, covered, in a 350 degree oven for 30 minutes or more until it was hot through taking the cover off the last 10 minutes or so.
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Creamy Peanut Butter Fudge

Reviewed: Dec. 11, 2009
My staff sergeant son requested peanut butter fudge to share with his team for Christmas. I had never made it before so I tried this recipe. After reading the reviews, I didn't stir it once it started to boil and I got a big burned mess. So I tried it again stirring all the time and just following the directions exactly and it turned out great. I cooked it to 234 degrees F. checking it with my instant read thermometer. It is creamy and tastes great. I was thinking it should have a stronger peanut butter flavor, but I am having a hard time staying out of it so it must be that it is fine the way it is! The soldiers will enjoy it.
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Mistakenly Zesty Pork Chops

Reviewed: Oct. 4, 2009
I made this exactly as written and it was wonderful! I tried it again in my slow cooker and even though it came out juicer it was still very good, though not as good as when cooked as per directions. To make in the slow cooker I used frozen pork chops so I also didn't get to marinade them, either which detracted from the full flavor experience. Hubby really liked it too. This is a keeper.
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45 users found this review helpful

Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Oct. 4, 2009
Once a year, my brother, sister, and I get together for a reunion. Each time we have a "cooking adventure". This year we made these egg rolls. They were fantastic! We substituted fresh shiitake mushrooms because we couldn't find wood ear mushrooms, but everything else was as per the recipe. I have been looking for a recipe like this for years. We served them with duck sauce and sweet and sour sauce. When my married son found out about it, he insisted he and I get together to make a batch for him! I froze some for future dinners, and they froze very well. They didn't last long though! Thank you Mendy Ling!
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4 users found this review helpful

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