heathertup Recipe Reviews (Pg. 1) - Allrecipes.com (11831098)

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Butternut Squash Risotto

Reviewed: Dec. 31, 2011
This recipe is good, though I did not need to double it as it made a LOT. I also changed it up quite a bit. Roasted the squash in the oven as other reviewers had recommended. Sauteed the onions with mushrooms and garlic for more flavor. Am not sure why so much chicken stock is needed. My doubled recipe used only about 6 cups. It also took waaay longer to cook than stated, so I gave up on the recipe time and just cooked it until the rice was done. Since many reviewers had commented that it was bland, I also added a homemade feta cheese dressing from another salad, mixing it in at the end to taste. It gave it a creamier flavor. Lastly, added Beecher's flagship cheese as the topping. Very tasty.
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9 users found this review helpful

White Bean, Spinach, and Barley Stew

Reviewed: Sep. 6, 2010
Following the recipe exactly, it's ridiculously bland. However, with a couple changes, we inhaled it. Used chicken broth in place of water to give it some flavor and used waaaay more than three cups. Just kept dumping it in as needed. Doubled the beans, and did not drain the beans or tomatoes. Used a lot of spinach, fresh rosemary, and used my favorite, Beecher's Flagship cheese on top. Pair with bread and you're in heaven.
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9 users found this review helpful

Chicken and Snap Pea Wild Rice Salad

Reviewed: Aug. 23, 2011
Excellent and very flavorful. Only gave it four stars because I modified the recipe. I substituted the Tarragon vinegar w/ white wine vinegar and the safflower oil w/ EVOO as both were hard to find in the store. I also used half the amount of crushed red pepper. This would be a good salad to make at the beginning of the week to eat throughout.
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8 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Apr. 10, 2012
Followed the recipe exactly, but noticed that I needed way more time on the baking. 10 minutes is simply not enough time. Baked for an additional 30 minutes and even then, it was still soupy. Makes me wonder if I didn't cook/beat the layers for a long enough time? Very good, but will need to try again to perfect the art of meringue pie.
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5 users found this review helpful

Cauliflower Soup

Reviewed: Apr. 8, 2013
Only gave this four stars as written, but would give it five after my modifications. Here goes: Sauteed the vegetables in coconut oil instead of olive. Everything tastes better in coconut oil. Chopped the cauliflower in smaller pieces so no need to mash when steamed. Also added some cooked white rice in the soup at the end to give it a little more bulk. Seasoned with a little ground Himalayan pink sea salt to taste. Added grated parmesan cheese on top. Can't wait for the leftovers!
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4 users found this review helpful

Harvest Pumpkin Cupcakes

Reviewed: Nov. 25, 2011
Wow. Didn't change a thing except I used the juice from a Satsuma orange. These were easy and oh soooo good! This one really doesn't need any tweaking!
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4 users found this review helpful

The Best Turkey Chili

Reviewed: Oct. 19, 2011
Just reviewed the wrong chili recipe, can't figure out how to delete it. Check out the butternut squash and turkey chili for a fabulous chili.
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4 users found this review helpful

Yellow Squash Casserole

Reviewed: Sep. 30, 2011
Doubled the recipe because the squash turned out to be 8 cups. This was not too much for the 9x13 pan. Sliced squash thinly (2mm blade) with Cuisinart. Don't need to use the buttery crackers. Can use wheat ones instead and it still tastes great. Used only 2 pinches of salt which was plenty.
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4 users found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: May 25, 2011
Yumminess. Used a combination of whole wheat and "regular" pasta. Omitted the parsley, crushed red pappers and used a little less salt (1/2 tsp). Used sweet Italian sausage (not in links). Even though I made quite a few changes, it was still fantastic. Would definitely make again.
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Mar. 7, 2011
A little too buttery and salty for me, though with a bit of tweaking it could be a five star dish. I cooked the chicken in a little olive oil in a skillet and added a pinch of salt and pepper to the chicken. I concurrently steamed the vegetables. When it was time to add salt to the sauce, I only added 1/4 tsp. Also, when cooking the onions, I used about 2 T. of butter which was plenty.
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4 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Jan. 8, 2012
Really good. Made as-is except substituted apple cider vinegar for the sherry vinegar. Was a teeny bit too strong, may only put in 2 T next time if I do apple cider.
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3 users found this review helpful

Gorgonzola Cheese Salad

Reviewed: Dec. 31, 2011
Really good. Used feta instead of gorgonzola and used a tad less milk, though interestingly added more milk to make it less thick the next day. Used red leaf lettuce. A nice salad to serve with guests.
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3 users found this review helpful

Indian Curried Barley Pilaf

Reviewed: Nov. 18, 2011
Tasty. Probably didn't need to use all that butter but did anyway. Had to add about 1/2 tsp. more of the curry and turmeric to "up" the flavor. Used a scant half tsp. of salt. Also needed to simmer a tad big longer which required about 1/3 cup more broth. Overall was very tasty after making some minor alterations.
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3 users found this review helpful

Pumpkin Chip Muffins

Reviewed: Oct. 5, 2011
I really changed this recipe up, hence, the four stars (though what I made I would give five). Here are changes...I will go in order of the ingredients listed. 1 cup white sugar and 1/2 cup of brown, 3/4 cup veg oil and 3/4 cup applesauce, 1.5 cups white flour and 1.5 cups whole wheat flour, added 1/4 tsp pumpkin pie spice, used a scant tsp of salt instead of the full tsp, and used the mini ch. chips to taste. Used the silicone mini muffin pans and they turned out great. Did about 15 minutes for the mini muffins. Would make these again as my version was very moist yet fully baked through.
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3 users found this review helpful

Spinach Basil Pesto

Reviewed: Sep. 10, 2011
Don't think I'll be buying pesto anymore....this was so easy, flavorful and made enough for future meals. Didn't even notice the spinach. My only change was that I substituted Beecher's brand Flagship cheese for the parmesan. Did the freezing method (cheese included) with a silicone mini muffin tray. Popped them out and stuck in a container in the freezer. They seemed to freeze just fine!
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3 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Jun. 27, 2011
Changed the recipe a tad after reading others' reviews. Followed recipe as stated, though I used a generous tablespoon of honey, maybe almost 2T? Also noticed it took more than just a couple minutes for the dough to rise, even when I put it in the oven's warming drawer. Also used about 2/3 of the pizza dough. If I had used all of it, it would have been way too thick. Lastly, it took 18 minutes to cook (with pizza toppings on top).
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3 users found this review helpful

Spicy Vegan Potato Curry

Reviewed: May 25, 2011
Spicy but good! One of my four potatoes was a sweet potato. Used a little less cayenne pepper than called for, and I think I only used 1 tsp. of salt. Also used frozen peas instead of canned. Served it over a bed of Jasmine rice. It made a LOT, I'd say feed probably more like 8 people!
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3 users found this review helpful

Baked Spaghetti

Reviewed: Apr. 26, 2011
This was really tasty! Not gourmet tasting, but definitely something yummy and appeals to lots of people. I used a 32 oz. jar of sauce (most jars are this size now) and I seemed to have plenty for my liking, though if you like a ton of sauce, you may want to have more on hand. A little labor intensive, but it makes two 9x11 size pans so it feeds a lot! Reminds me a little bit like making lasagna, but spaghetti. Oh, and I used whole wheat pasta. You could hardly tell it was whole wheat (not always the case w/ whole wheat pastas).
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3 users found this review helpful

Chicken Tortilla Soup V

Reviewed: Nov. 13, 2010
REALLY good! Freezable too. Sauteed the onions ahead of time instead of throwing them in raw. Also added drained black beans, about half a can. Fresh chicken that is hand-shredded is best, it adds way better flavor. Would give it five stars with my changes.
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3 users found this review helpful

Best Peach Cobbler Ever

Reviewed: Sep. 11, 2010
This really was good. I did a few things differently. I used 5 peeled fresh peaches instead of canned. For the sugar, I did half white, half brown. I also added one tsp. of vanilla in the crust and a splash in the fruit. Lastly I baked it an extra five minutes as I wanted to make sure the crust was fully cooked. Served with ice cream....delicious!!!
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3 users found this review helpful

Displaying results 1-20 (of 79) reviews
 
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