Bluestocking Recipe Reviews (Pg. 1) - Allrecipes.com (1191724)

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Gruyere Potato Gratin

Reviewed: Oct. 19, 2009
This was a spectacular success! I added 3 links hot Italian sausage (cooked, crumbled, and very well drained), and used Riesling for the wine. Instead of using a 9x13 pan, I used 4 smaller individual broiler pans. Truly an easy and spectacular dish that will absolutely be a regular part of my repertoire. Thanks, Cindy and Cindy's Grossmutter!
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15 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Sep. 25, 2005
This wasn't as sour as I would have liked, and it was much too soupy. Everyone in the family commented that it needed much more flavor. I'll try it again, tweaking the seasonings and monitoring the liquid more carefully.
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1 user found this review helpful

Roasted Squash Soup

Reviewed: Sep. 25, 2005
Loved this! I used 2 acorn squashes, since that is what I had instead of the spaghetti or butternut, and I upped the curry to 2 tablespoons. Also garnished with a couple of tablespoons of snipped cilantro per bowl. Presentation was great, and the flavor combination was unusual and wonderful. Lovely!
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8 users found this review helpful

Hot Spiced Cranberry Cider

Reviewed: Dec. 7, 2004
I served this last week at my mother's book club, and it was a Huge Success. We had 11 guests here for about an hour and a half, and would you believe it, there was not a drop left. They commented that it was just right - unlike the too-sweet warm punches they are so often served. Very fragrant and easy to do. The one change I made was using cran-raspberry instead of straight cranberry. As for method, I used a slotted spoon to remove the bits from the cider when we were ready to serve, but next time will use a fine mesh sieve. Otherwise the cloves are too hard to extract. Really a lovely recipe though!
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3 users found this review helpful

Easy Vodka Sauce

Reviewed: Dec. 7, 2004
Love this one! Sometimes add 1 package cooked drained italian sausage, too, and garnish with black olives.
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1 user found this review helpful
Photo by Bluestocking

Black Russian Cake I

Reviewed: Dec. 7, 2004
Have made this several times, varying the liquor and kind of cake mix, to rave reviews each time! Most recently, I used the glaze suggested by tntkids and added black cherry preserves (a generous dollop), using kirsh instead of kahlua in the glaze. It was a wonderful twist on the usual black forest theme, without all the glop!
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2 users found this review helpful

Honey Butter

Reviewed: Jul. 25, 2003
Excellent! I served this on a crusty black russian rye bread with a hungarian goulash. The sweetness tied together the meal perfectly! Highly recommend.
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7 users found this review helpful

Beer Cheese Soup III

Reviewed: Oct. 19, 2002
This is a fantastic recipe. I used pumpkin ale (left over from an impulse purchase, and apparently no one was going to drink it), and fresh broccoli and cauliflower. Also used the mexican-flavored velveeta. The whole family gobbled it up!
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2 users found this review helpful

Beef Stroganoff III

Reviewed: Oct. 19, 2002
This was truly outstanding. I sliced top sirloin very thin while it was still slightly frozen, then, as others suggested, marinated the strips in wine for a few hours, omitting the step of adding wine at the end. I also used organic beef stock instead of the condensed beef broth, and wound up adding about 3 c. The sauce was still rich and had the perfect consistency. I don't have a lid for my large skillet, though, so I covered with foil - this may have lead to more evaporation, so I would be careful about adding more liquid if you have a really tight-fitting lid. I served this with brown basmati, and it was gobbled up. It was even better the next day.
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1 user found this review helpful

 
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