streetypie Recipe Reviews (Pg. 1) - Allrecipes.com (12144538)

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Stuffed Green Peppers I

Reviewed: Aug. 27, 2014
I followed this pretty closely, and they turned out great. They will be in the use-up-summer-garden menu from now on. Only changes: fresh garden tomatoes instead of canned, used fewer peppers because my garden peppers are huge this year so I cut them in half lengthwise to have more filling-to-pepper ratio, and only used one can tomato soup to top (I think two would have been overkill).
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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Aug. 21, 2014
These were a good change from plain ole veggies. I had to substitute garlic powder because I did not have fresh. The other thing that may have affected flavor was that after they were done, I let them rest covered while I got a few more things ready for dinner. This way, they were served more warm than hot, and the cilantro had more time to wilt. I have been told that some people have taste buds that make cilantro taste awful to them. Thankfully, that's not us, but just something to think about if you don't like cilantro dishes.
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Peach Muffins

Reviewed: Aug. 13, 2014
DON'T CHANGE A THING! These won second place at a church muffin bake-off in a field of skilled veterans (I'm only 30!). They were only passed by chocolate walnut, and you really can't top that! I used fresh, very ripe, Colorado peaches. Wowza! I've tried the recipe as stated and also with some applesauce for part of the oil. They're still good with the substitution, but the wow factor drops because they're not as moist. Side note: if using dark nonstick tins, you may get burned muffins unless you adjust time and/or temperature.
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Slow Cooker Cilantro Lime Chicken

Reviewed: Aug. 4, 2014
Very easy. A little strong on the salsa flavor to meat ratio. Might vary by salsa.
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Calabacitas

Reviewed: Aug. 4, 2014
Pretty tasty! I sautéed the onions quite a while to bring out the sweetness, then just lightly cooked the rest to heat through and soften the squash (but not let it get mushy!). For leftovers, I added some spinach and reheated in the skillet. Just as good, maybe better that way.
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Garden Fresh Tomato Soup

Reviewed: Aug. 4, 2014
I followed this fairly closely. I used ground cloves, and I thought that was perfect, never would have thought of it myself. The soup was good, but I like creamier tomato soup with basil and garlic better. WARNING: if you blend the soup as shown in the video, you are getting a totally different soup than the original recipe makes. Running it through a food mill takes out all the skins, seeds, and most of the onion, so you just get the tomato juice and pulp with onion flavor. So... BLENDER: thicker with all the solids mixed in and stronger onion taste, FOOD MILL: thinner with just the tomato flavor. Another option many have suggested is to blend and then strain through a sieve, but I think you would still be getting too much onion that way. The food mill is definitely my top choice for this soup.
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Creamy Kohlrabi Soup

Reviewed: Jun. 21, 2013
Good, easy soup! Chicken stock or broth will also work. Any small pasta will work instead of orzo. I didn't like the taste of plain raw kohlrabi, but I wanted to find a way to use up what I had. My picky toddler loved it, I liked it, and the other adults were so-so on it.
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Runzas (meat pies)

Reviewed: Mar. 17, 2012
These are awesome. The key is in rolling them THIN. (A pastry cloth and rolling pin cover REALLY helps with this.) If they are too thick, the bottom doesn't cook, and you'll have too much meat left over. I fold them in rectangles because that seems to hold more meat, waste less dough, and is just easier. Also, I reduce the sugar to 1/3c. Ketchup sets them off nicely.
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Irene's Barbeque Sauce

Reviewed: Feb. 2, 2012
Very easy to make and tasty! I didn't have liquid smoke, but it was still good. I decided to blend it since there were still onion chunks. That made it turn ORANGE, super fun!!
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Slow-Cooker Barbecue Ribs

Reviewed: Jul. 20, 2011
I did my best to make these according to the original recipe. I think this recipe has a good start, but it is essential to return the ribs to the oven with a generous coat of sauce to get a carmelized, sticky coating like at a restaurant. Otherwise, the sauce is just soupy and doesn't adhere to the ribs much. I broiled at 450 about 10 minutes per side in a baking dish so I could also cook down the sauce a bit, too. As for the very controversial sauce, I think it is a matter of personal taste. I used Sriracha hot chili sauce since that is what I had on hand, and the sauce was HOT. I mean, I liked it, but I enjoy habanero salsa, so reader beware. Maybe those who thought it was bland were using a milder chili sauce. The rib sauce was a bit toward the ketchup-y side, but not bad. Of course, I did not have a full 2c to use, it was more like 1 1/4c. Maybe the reduced ketchup amount helped the flavor. I also think the ribs don't need as much sauce as the original recipe calls for to cook properly in the crockpot, so shorting the ketchup further might be a good future change. Side note: I used country ribs since that's what I had.
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