Emmy Recipe Reviews (Pg. 1) - Allrecipes.com (1206884)

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Japanese Tamago Egg

Reviewed: Aug. 24, 2014
Very tasty! I substituted chicken stock with a little fish sauce for the dashi, and served it on top of sushi rice patties with a strip of nori around each piece. This one is going into my recipe notebook.
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1 user found this review helpful

Sweet and Sour Sicilian Tuna

Reviewed: May 1, 2011
Very good! We added more onion per the other reviews. I think next time I'll try a little cornstarch to thicken the sauce.
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1 user found this review helpful

Barbeque Halibut Steaks

Reviewed: May 12, 2010
Delicious!!! We all licked our plates clean. I made one batch of the sauce for a marinade, and boiled down another to drizzle on the grilled tuna (our fishmonger didn't have halibut today). We all agreed it's one of the very best fish recipes we've ever tasted! Thanks for sharing. :)
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Double Quick Dinner Rolls

Reviewed: Sep. 19, 2009
These turned out great! I left out the onion powder and substituted 10 grain cereal for the potato flakes. Also set the oven at 375. They browned beautifully and tasted like something you would get at a restaurant - everyone loved them and I will definitely make them again.
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5 users found this review helpful

Chicken with Asparagus and Roasted Red Peppers

Reviewed: Aug. 2, 2009
This was excellent! We used almost twice as much veggies, garlic and vinegar as the recipe specified, though. And we cubed the chicken so it didn't have to cook so long and would mix up better. It was delicious and will make it into our menu book. Thanks!! Sometime we might try it with a bit of cooked pasta mixed in for a one-pot, standalone meal.
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Swiss Chard with Pinto Beans and Goat Cheese

Reviewed: Mar. 15, 2009
Excellent! Simple and flavorful. I did use more chard and more cheese. And I just added the cheese at the end and let it sit, covered, in the pan - no baking was necessary. The pintos were very good and I will try black beans next time, as other reviewers suggested. I can see this becoming part of our rotation during chard season. Thanks for sharing!
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Pork Marsala

Reviewed: Mar. 1, 2009
We served this to a guest and he said it should go on our guest menu. The only adjustment we made was to not cover it as it cooked down. The pork came out very moist and tender. Excellent!
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Sauerkraut Rye Bread

Reviewed: Oct. 31, 2008
This bread is *awesome* for Reuben sandwiches.
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City Chicken

Reviewed: Oct. 31, 2008
My DH, who is from Western New York, was glad to hear my plans for dinner tonight, since he has fond memories of City Chicken from growing up. This was delicious! We served it with mushroom risotto. I must have simmered it at too high a heat, though... it ran out of juice and I had to add more stock. The pork was very tender and very, very tasty!!
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4 users found this review helpful

Greek-Style Stuffed Peppers

Reviewed: May 19, 2008
Delicious!! I doubled the meat, went heavy on the cheese, and stuffed 4 large peppers, cut in half lengthwise and parboiled for 5 minutes. To save a pan I boiled the peppers in the frying pan, then used it to fry the meat. :) Everybody liked them very much - this recipe is a keeper!
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7 users found this review helpful

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Feb. 9, 2008
Really great taste! I didn't change a thing and it came out perfectly - a little spicy and a little sweet.
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1 user found this review helpful

Sassy Sausage and Black Bean Soup

Reviewed: Nov. 28, 2007
This soup made it into our regular rotation - it's really easy and tastes great! We often vary the meat in it and adjust the broth accordingly... we've used italian sausage (cooked first in the pot) with ham base and chicken sausage with chicken broth. And you can throw in pretty much any kind of canned tomatoes in there and it's still delicious. To make it a bit more hearty & nutritrious, we add about 2 cups of a wild & brown rice mix. We also like it with some extra black beans in there.
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Iced Pumpkin Cookies

Reviewed: Nov. 18, 2007
My family loves these cookies! They want these for Thanksgiving instead of pie. I used a whole can of pumpkin (I think it works out to a cup and a half of stuff) and half brown sugar, half white sugar. Awesome!!!
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Avocado Feta Salsa

Reviewed: Nov. 17, 2007
I eat this for breakfast almost every morning... slather a piece of whole wheat toast with it and mmmmm! A nutritious and tasty breakfast. I leave out the oregano and usually use whatever onion we have around, and it's always delicious. Thanks for sharing!
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Fast and Easy Spinach with Shallots

Reviewed: Oct. 25, 2007
This was really tasty, and very quick to make! My whole family loved it.
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Chewiest Brownies

Reviewed: Dec. 13, 2006
These are the best brownies I've ever had!! After reading most of the reviews, I conclude that people who don't like these either messed up measuring the ingredients or they didn't mix it well enough (a mixer is essential for this one). The only changes I made were to use dark cocoa powder and a buttered & floured pan instead of parchment paper. It puffed up a little during baking and then fell down a bit to make a lovely chewy texture. Yummy!! :p~
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Tourtiers (French Pork Pie)

Reviewed: Dec. 10, 2006
This is delicious! And easy to make, too. It does take a long time to cook but the results are worth it... we got a fluffy, well-flavored meat pie. This one's definitely a keeper!
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47 users found this review helpful
Photo by Emmy

Cream Cheese Penguins

Reviewed: Dec. 3, 2006
These are so cute!! I cut some roasted red peppers into thin strips to give some of them a scarf. I also made half with a little onion powder in the cream cheese. Excellent!! Update: I made these for a Halloween Party and dressed some of them up... you can see pics at emilybloss.com/penguins ! Here are some tips: cut the feet a little thick (maybe 1/8" or a touch more) then cut out the wedge to make the foot shape. Take the wedge and carefully split it in half sideways to make thin beaks. It doesn't always work but you can cut more wedges from the extra carrot. If the beak is too wide I cut off the side tips a little bit to make it more narrow. Cut a slit in the head for the beak to go in. We use 2 cans of colossal size olives for the base, cut a bit off the bottom so they sit straight, and also cut a wedge out of them so the filling shows through really well, and we put the filling in a ziplock bag with the corner cut off for piping it in. Also cut the bottom of the head a bit to make it go on straight. I think the flavored cream cheese really improves the edibility of these guys... this time I used the spices from the Ranch Dressing II recipe and it was excellent. These can take a bit of time to prepare but the results are way more than worth it! People just love them.
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Potato Chowder Soup I

Reviewed: Sep. 22, 2006
Very good! I added chicken bouillon to the cooking veggies and it came out great! If I got this in a restaurant, I would be happy.
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Beer Bread I

Reviewed: Jul. 26, 2006
Excellent bread, fast! Like others, I melted butter (2 T.) and dumped it on top before baking and it was delicious!
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2 users found this review helpful

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