ROBINBRADY Recipe Reviews (Pg. 4) - Allrecipes.com (1179073)

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BREAKSTONE'S Simply Citrus Cream Cake

Reviewed: Feb. 28, 2010
An alternative for presentation. Bake this as a bundt or tube cake and prepare the topping separately. Chop the mandarin oranges and stir into the topping ingredients and spoon over individual servings. Other fruits could be used such as pineapple or berries. Or use the topping over a good sour cream pound cake.
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Photo by ROBINBRADY

Buttermilk Pound Cake II

Reviewed: Feb. 28, 2010
I am sure this recipe is exceptional as written so I am rating it as a 5. I did make some substitutions for the benefit of my family. I used one cup Splenda for baking, one cup each white and brown sugar. I also used one cup of whole wheat flour and two cups of white flour, real lemon juice and zest and farm fresh eggs. Baked at 325 degrees for 75 minutes and came out very nice.
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5 users found this review helpful

White Bean with Fennel Soup

Reviewed: Feb. 26, 2010
I modified this a little but it was very good. I sauteed the fennel, onion, added carrot, and garlic in butter until a little caramelized then added chicken broth, two cans of drained white beans, one can of diced tomatoes and let simmer. I cooked a roll of Italian sausage and added some extra fennel seeds and some red pepper flakes, draining and adding to the soup. Didn't add the spinach but will next time. This was very good - and I will probably add some cream at the end next time to make it a little more "Tuscan."
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Cranberry Scones

Reviewed: Jan. 30, 2010
Excellent. I mixed the dry ingredients in the food processor. Then added chunks of cold butter along with the frozen cranberries and pulsed until mixed. Then I poured half-and-half with vinegar and almond extract added through the feed tube until mixed. I spooned the soft batter directly into my Williams-Sonoma scone pan and baked for the recommended time. Tender and delicious. NOT crumbly. My husband loved them and the fact they are relatively low in sugar.
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Cabbage Soup II

Reviewed: Jan. 13, 2010
Sauteed the veggies and ham in some butter before adding the broth. Increased the barley to one cup and cooked only until the barley was done. Delicious and makes lots of servings. Very economical.
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Creme Brulee

Reviewed: Jan. 5, 2010
Don't even bother with the sugar on the top. Increase the sugar slightly in the custard and enjoy it alone. So velvety and delicious and almost irresistible. But make sure and follow the recommendations by the chef and increase the temperature in the oven to 375 degrees and use a water bath (adding hot water.)
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Butternut Squash Soup

Reviewed: Dec. 9, 2009
I roasted the squash and then put the soft meat into the dutch oven with the onions and sauteed. This is so good. I added some Louisiana hot sauce instead of the cayenne pepper and was able to control the heat and could add more at the table. Surprisingly filling.
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Pueblo Green Chile Stew

Reviewed: Dec. 9, 2009
I modified this some by adding a can of Hatch enchilada sauce. I cut up some pork shoulder, rolled the cubes in flour and browned them. Then added the onions with some garlic. This was so good and the leftovers were just as great.
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42 users found this review helpful

Make-Ahead Turkey Gravy

Reviewed: Nov. 22, 2009
I made this for Thanksgiving two years ago because we never had enough gravy for a crowd. I plan to make it again this year since we are having a fried turkey but still need gravy for the dressing and mashed potatoes. Really good.
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1 user found this review helpful

Perfect Crab Cakes With Green Onions

Reviewed: Aug. 10, 2009
Wonderful. I used the panko bread crumbs on the cakes after I let them chill in the freezer. I also used two packages of Chicken of the Sea ready-to-serve crab which I had drained. Very tasty and made four cakes. My husband and I were glad that our kids weren't eating with us so we could enjoy double portions.
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Chocolate Chip Apricot Zucchini Muffins

Reviewed: Jun. 7, 2009
Very good. I changed up the recipe. I pureed some drained canned apricots and substituted for all of the oil. I also used orange extract and did not have any chocolate chips in the house but used pecans. I made muffins with half the recipe and large ones were ready in 25 minutes. With the other half of the recipe, I used a square cake pan and sprinkled with coconut.
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Chocolate Chip Orange Zucchini Bread

Reviewed: Jun. 7, 2009
Very good. I changed up the recipe. I pureed some drained canned apricots and substituted for all of the oil. I also used orange extract and did not have any chocolate chips in the house but used pecans. I made muffins with half the recipe and large ones were ready in 25 minutes. With the other half of the recipe, I used a square cake pan and sprinkled with coconut.
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Corn and Crab Bisque

Reviewed: May 19, 2009
Excellent. I used three 6-oz cans of Chicken of the Sea fancy crab, two cans of creamed corn and 16-oz of heavy cream instead of milk. No cayenne, I substituted a few dashes of Louisiana hot sauce. So good that when my daughter turned up her nose at it, I didn't even make her eat it. More leftovers for me.
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Crab Quiche II

Reviewed: May 14, 2009
I have not made this particular recipe but do make a seafood quiche that is very similar. I put in canned or frozen baby shrimp and also finely chopped green onion and celery. Excellent.
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Sausage and Cornbread Dressing

Reviewed: Apr. 22, 2009
Wonderful. My dad requested cornbread dressing. This was much better than any my grandmother ever made.
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Buttermilk Salad

Reviewed: Apr. 22, 2009
Just the right flavor for my husband but I waited until after he finished a large serving before informing him about the buttermilk. I have used different combinations of gelatin flavors and fruit and think I like the orange gelatin and mandarin oranges best. This salad is the reason I now always keep buttermilk.
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5 users found this review helpful

Pot Stickers Traditional

Reviewed: Apr. 22, 2009
Fantastic. My 14-year-old daughter and I made these and froze about half. They were so tasty, we finished the other half within a few days. We didn't make the sauce as we were able to purchase a quart of some excellent dipping sauce at the Chinese restaurant for only $2. We will be making these again this weekend with pak choy from our garden. Cannot wait.
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Pizza Pasta

Reviewed: Apr. 22, 2009
Very good and much easier than lasagna. I used leftover spaghetti sauce made with Italian sausage and added the pepperoni. Also added garlic and dried basil. Leftovers reheated well also.
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Chutney Turkey Salad

Reviewed: Apr. 22, 2009
Very good. I modified and used what I had. I used some homemade cranberry chutney, mixed curry powder with the mayo, and added slivered almonds. Even better after several days in the fridge.
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Tuscan Soup

Reviewed: Apr. 22, 2009
Excellent. I followed the suggestions and used five sausages, an entire can of evaporated milk, shell pasta as a sub for the potatoes, a can of white beans, extra fennel and some dried basil and used fresh pak choy and spinach from my garden.
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Displaying results 61-80 (of 148) reviews
 
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