jemcomeau Recipe Reviews (Pg. 1) - Allrecipes.com (12168600)

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Cocktail Meatballs

Reviewed: Dec. 24, 2013
Delish! At the suggestions of others, used Lipton's Beef Onion Soup (doubled the meat as the onion mix calls for 2 lbs.) and Frank's Hot Sweet Chili Sauce. Also used two eggs, a combo of milk and water along with the bread crumbs. Very flavorful. The batch made 50 bite-size pieces.
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Beef Pot Roast

Reviewed: Oct. 6, 2013
I made it exactly as written. I too was skeptical about not adding liquid but plenty was generated - no worries there. The flavor of the roast was blah - sort of overpowering onion-y, greasy - blah and dry. Thank goodness for gravy packets! Love the idea of pot roast on a chilly fall day in New England but I believe my attempts at making pot roast are over!
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Shepherd's Pie VI

Reviewed: Oct. 17, 2011
My husband loves Shepherd's Pie - I find it boring so decided to try this one to see if it jazzed it up a bit w/o my husband really noticing. I didn't have any beef broth so I used "Better Than Boullian " beef base with 3/4 c. water; the ketchup; purchased "Country Crock" garlic mashed potatoes and added in the cheddar (such a timesaver); omitted the carrot; added a bag of frozen peas and a can each of corn and creamed corn. It was pretty tasty!
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Banana Crumb Muffins

Reviewed: Oct. 17, 2011
Thought they tasted great but next time I think I'll add some nutmeg and vanilla - and omit the topping because it's just too sweet (personal preference). I also added chopped walnuts because ... I had to.
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Easy Broccoli Quiche

Reviewed: Sep. 19, 2011
I've made quiche many times before with all kinds of cheeses that came out pretty good but this one was really YUM! I did make a change on the cheese though because my intent was to use up gruyere that I had. Per other reviewers, I sprinkled parmesan on the crust before topping with the vegetables (onion, broc and red pepper), used 4 eggs with 1 1/4 cup half and half - my quiche dishes are deep dish so the amount of liquid was fine. I think it was the gruyere that really gave it the great flavor.
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Greek Lemon Chicken Soup

Reviewed: Aug. 7, 2011
EDIT: I went back and gave this 5 stars rather than my original four. This has become such a favorite ... I still stand by my original changes and have found using less lemon everyone enjoys it. Very good on the first tasting and probably better tomorrow (if there is any left - 16 servings? No way!). I can't imagine how salty this would have been with the 6 tbsp of chix soup base. I didn't want to go the expense of "Better than Boullian"(wouldn't use it again) and bought Knorr's chix boullian cubes - one cube was just enough. Added just under 1/2 c. of lemon juice, orzo rather than rice, and 4 egg yollks v. 8 - based on comments of other reviews. As good as any quality Greek restaurants and perhaps better.
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Italian Sausage Soup

Reviewed: May 10, 2011
A great soup! I needed to add significantly more broth because of my additional add-ins (cooked elbows, sauteed onions, celery), along with everything else (sausage, carrots, zucchini, spinach, beans) so plan accordingly. I also found after adding all the beef broth the tomato flavor had diminished so I poured in some Spicy V-8 juice - gave it a kick! Also added dried oregano and coarse pepper - no additional salt. Hope it freezes well - it makes plenty!
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Cinnamon Carrot Bread

Reviewed: Feb. 1, 2011
I thought this had a very "floury" taste - and rather bland. I did like the texture of the crust - a bit of a crunch. I did not have sunflower oil and used canola - don't think that made much of a difference to the flavor. I'd add more cinnamon, maybe some nutmeg, maybe another egg - although, I don't plan on making this one again.
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