Ethan Lewis Recipe Reviews (Pg. 1) - Allrecipes.com (12040869)

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Emily's Famous Marshmallows

Reviewed: Dec. 24, 2011
I tried this recipe 3 times, following the instructions to a T and taking the advice of the reviewers here, yet still when I had left them overnight they were just a goopy mess in the morning. Very disappointing, I was planning on cutting them up and giving them as gifts today, but now I have to make a last minute run to the store to buy something instead.
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Ukrainian Red Borscht Soup

Reviewed: Jan. 29, 2011
This was a pretty good recipe. I hadn't had borscht in a while, but it tasted like I expected it should. My modifications: boiled beets in the water I used like others suggested for about 25 minutes and then sliced instead of shredded, added two beef bullion cubes to this and some pepper. I also added to this about one tbsp of cider vinegar and probably about 2 tsp of lemon juice for a little more acidity. I threw in lots of fresh dill too, about 3 tablespoons or so. I skipped the parsley though, I bought it but forgot to use it. I used 4 beets instead of 3, skipped the tomato paste. I also added about 3/4 cup of shredded beet greens around the same time as the potatoes. Overall I was quite happy with how it turned out. If I make it again I would definitely skip the sausage. I skimmed some of the fat off the top as it was boiling, but it still ended up a little too greasy. The meat didn't really add anything to the flavor anyways, I just saw it as added protein for protein's sake. If you want protein with this just serve with cheeses on the side like I did. I'm sure that's not very traditional, but it turned out to be a great meal. Next time I make it I'll probably throw in extra bullion cubes to compensate for the lack of meat. Whatever you do, serve it with a nice dark rye bread. I baked Russian Black Bread with a recipe from Smitten Kitchen to go with it and it turned out fantastic.
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Smoky Four Cheese Macaroni Bake

Reviewed: Jan. 19, 2011
This was OK. Like other reviewers stated, it seemed really dry as I was making the sauce, so I added another cup of milk and another half cup of half and half. Also added paprika to the sauce and a little dried parsley in with the breadcrumbs. I also roasted my garlic before adding. All said and done it was a little bland, though. Pretty rich but bland. The smokiness didn't come out as much as I expected, but this might be because of the extra milk I added. I don't think I'll make it again, but if I was going to I would butter the bread crumbs first, use about half the flour the recipe called for and maybe change the cheeses around a bit. I like Swiss, but I think it overpowered the other cheeses in this dish.
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Boilermaker Tailgate Chili

Reviewed: Jan. 8, 2011
Love it. The only change I make usually is real bacon instead of bacon bits. I brown the meat in the grease and leave it in. I usually use two serrano peppers and one jalapeno, both seeded. I'm going to try this recipe with cubed chuck steak today, as a previous reviewer recommended. Either way, this is a great recipe to start from and modify to your own tastes. I've made it 4+ times and every time someone has told me it's the best chili they've tasted.
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