Tori Recipe Reviews (Pg. 1) - Allrecipes.com (11851939)

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Chicken Marsala

Reviewed: Jan. 16, 2010
For heaven's sake... DON'T use cooking wine. If you wouldn't drink it, you shouldn't cook with it. You can buy a decent Marsala for under $10. I use Conti-Royale. The next day I use the leftover Marsala to make a killer French Onion Soup. Fresh mushrooms and FRESH basil really make this dish pop, and I always add a couple cloves of minced garlic and a few tablespoons of finely diced onion with the mushrooms. I've also played with the sauce and served it over pork and beef, switching it up with red wine, white wine, roasted peppers, and sliced onions. So easy to dress up dinner with a quick wine sauce.
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44 users found this review helpful

Pumpkin Butter IV

Reviewed: Nov. 27, 2009
Made this for Thanksgiving gifts. It's WONDERFUL. I used 3 cups white sugar and 1 cup brown sugar and added about 1/4 cup Amaretto, which really set off the flavor.
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6 users found this review helpful

Balsamic Cream Sauce

Reviewed: Feb. 21, 2012
OUTSTANDING! Simple, different, and so impressive. I used half and half instead of cream, and added garlic and basil. Made a double batch so I would have leftovers, but my boyfriend loved it so much the extra never made it to the fridge. I'll definitely make this again, and will add fresh mushrooms next time. Just a tip... Be sure to use a good balsamic and cook it until it starts to reduce. This will cut the strong acidic flavor and bring out the sweetness. And if you have trouble mixing the grated parm into the sauce, skip the canned stuff and grate it yourself. Makes a world of difference.
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2 users found this review helpful

Yellow Squash Casserole

Reviewed: Aug. 1, 2013
I loved this. Of course, I don't think I've ever made a recipe as it was written. First, I sauteed the onion and squash in a little olive oil until just barely soft. I also used sharp cheddar, added parmesan, added garlic powder, used Garlic Butter Ritz because that's what I had on hand, and mixed a little butter into the cracker mix I used to top the casserole instead of dotting it with butter. When I make this again I'll add another cup of squash, and instead of mixing the crackers and cheese and then dividing, I'll add 1/4 the crackers and 3/4 the cheese to the squash and use the rest to top it. Fantastic base recipe. Just takes a little cooking common sense to make this a winner.
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1 user found this review helpful

Cream Cheese Squares

Reviewed: Aug. 27, 2011
Perfect as is, but to dress it up for an event I left out the cinnamon, added lemon zest to the cream cheese mixture, and topped the cooled dessert with honey, fresh strawberries, and a balsamic reduction. Fabulous.
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1 user found this review helpful

Swedish Meatballs I

Reviewed: Jun. 25, 2010
I use this sauce recipe all the time over frozen meatballs. I just add a pinch of nutmeg and a bit of sour cream. Very tasty, and very easy.
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1 user found this review helpful

Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Dec. 7, 2009
I didn't have cream of celery on hand so I used cream of mushroom instead, and added a few dashes of worcestershire, garlic powder, and pepper. I wasn't too keen on the flavor of the onion soup. Thought it overpowered the sauce. But my family LOVED it. Raved about it all night. Even still, next time I'll reduce the onion soup to one can or replace it with a dry mix.
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1 user found this review helpful

Lemon Lush

Reviewed: Nov. 27, 2009
Replaced the lemon pudding for the new Jello pumpkin spice flavor. And it was awesome.
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Slow Cooker Beef Stroganoff I

Reviewed: Nov. 27, 2009
I was disappointed in this. It tastes like beef gravy and not stroganoff. Even with the addition of a lot of sour cream, this recipe just fell flat. Won't make it again.
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1 user found this review helpful

Ranch Dressing II

Reviewed: Aug. 31, 2012
I've been looking for a simple ranch recipe, and this fit the bill. I made it with buttermilk instead of sour cream, and substituted 1 tbsp fresh herbs for the dried. A few hours after I made it, it was good. The next day, it was awesome. Definitely let it sit overnight.
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Sausage, Peppers, Onions, and Potato Bake

Reviewed: Mar. 2, 2012
This is fantastic. Any good cook knows that the best food is simple food done right. The potatoes (I use Yukon Gold) provide a creamy background for the bold flavors of the sausage, peppers, and onion. Hearty and easy. My boyfriend loved this. I've made this several times and I never have leftovers.
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French Onion Soup V

Reviewed: Nov. 27, 2009
Made this for my boyfriend and he LOVED it. It was more flavorful and complex than anything we've had in a restaurant. I doubled the recipe and used 4 large white onions and 2 med sweet onions, which I cooked til they just started to caramelize. I left out the sugar, added a few dashes of Worcestershire, used Marsala wine, and topped it with cheese and garlic croutons and mozzarella cheese. We skipped the broiling and just poured the soup over shredded cheese.
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