CookinginColorado Recipe Reviews (Pg. 1) - Allrecipes.com (1194747)

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Quiche Supreme

Reviewed: Dec. 10, 2013
I made one with sausage and one with ham. Instead of onion and green pepper, I sautéed pico de gallo and fresh mushrooms in olive oil (and it was *really,* surprisingly good!) I mixed the ingredients together with the Monterey Jack cheese, then separated the mix into two bowls. I added 8 ounces Swiss cheese and ham to one, and I added sausage and eight ounces shredded Mexican cheese mix to the other. Poured them in the crusts, prepared according to the recipe, and baked them. They were both wonderful and looked great as well! Great recipe!
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Italian-Style Strawberry Shortcake

Reviewed: Aug. 3, 2013
Wonderful! Five minutes to make (not counting letting the berries sit), beautiful presentation, and absolutely delicious. Made this for a family dinner. There were six of us and everyone had seconds...and most had thirds...it was just about gone. I used a variety of berries - strawberries, blackberries and raspberries (because my teenager ate the strawberries intended for the top prior to the dinner.) I changed a few things to reduce the calories even further. I used Splenda/brown sugar instead of white sugar (I would not do that for the berries on the top, though, since the brown color is obviously not as pretty.) Sugar-free angel food cake was perfect. I am sure I could sub sugar-free/fat free vanilla pudding for the mascarpone, but it *really* makes the texture and the taste special, so I left it in.
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Grandma's Brown Sugar Drop Cookies

Reviewed: Dec. 20, 2012
I used butter instead of shortening and my cookies came out soft but not runny. I heated the baking soda and water actually to boiling in the microwave and it diluted the taste significantly. These were very good.
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Peppermint Bark

Reviewed: Dec. 20, 2012
This is really good and really easy. It is, of course, dependent on the quality of chocolate you use. I took some reviewers' advice and microwaved my chocolate. I very much enjoyed smashing the peppermints - it was therapeutic :-).
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Wasabi Ahi Tuna Tartare

Reviewed: Jul. 29, 2011
Excellent. I could not find the wasabi fumi furikake (at Whole Foods), so I used a blend they offer of sea salt, garlic and sesame seeds as a substitute. Made for a milder taste, I suspect, but, for me, the best recipe is one you can vary according to what you have :-). I served it over greens, and it was delicious. My husband *loved* it.
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Cheesy Brat Stew for the Slow Cooker

Reviewed: Sep. 14, 2007
My husband LOVES this. I've made it a couple of times now, at his request. He rarely asks for anything, so he must really like this! I rated in four stars only because I changed so many elements - and there is no 4.5 rating :-). After reading the other reviews, I used sliced Velveeta, boiled the potatoes before peeling them, and cooked the stew in a pot on my stove. This last time, I did not have enough brats, so I used half brats and half mild Italian sausage. I took them out of their cases, chopped them up and precooked them. I did not have a pepper, so I skipped it. I chopped some onion and added it (instead of minced dried onion) to give the stew texture. Simmered all for an hour and voila. (I forgot to wait to add the cheese, but even that turned out fine, thanks to the magic of whatever Velveeta really is :-). )
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Roasted Brussels Sprouts

Reviewed: Jun. 3, 2006
My husband loves brussel sprouts and I ...tolerate... them. This recipe is good even to me, and it is a cinch to make. My oven may run a little hot, plus my husband likes them a little crunchy, but the first time I tried this, I thought they were a little overcooked. So, I did not cook them as long as suggested the second time, maybe 20-25 minutes. I added a tad more salt and pepper than the recipe, and I definitely turned them every five minutes to avoid burning. They were tasty, and tasty is a word I've never used in reference to brussel sprouts before.
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Beef Stroganoff III

Reviewed: Sep. 7, 2002
GREAT recipe! I have made stroganoff over and over before trying this recipe and never gotten it right. This time, for the first time, it worked. I did use sherry instead of wine, *fresh* mushrooms, and beef bouillion, not stock. But is was YUMMY! Great recipe even for a klutz like me!
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95 users found this review helpful

 
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