Rachel Harney Recipe Reviews (Pg. 1) - Allrecipes.com (12290589)

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Rachel Harney

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Creamiest Rice Pudding

Reviewed: Mar. 4, 2011
I just made this tonight and it is wonderful! I cooked it a little longer, maybe an hour and 15mins... just until it looked thick and creamy. I used 1% milk and it worked just fine. It has thickened up a bit for me since I put it in the fridge, but not too much. Overall, VERY good!
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Good Old Fashioned Pancakes

Reviewed: Mar. 4, 2011
Very good pancake recipe. I made them a few weeks ago for my husband on Saturday morning. He now insists that I make him these pancakes every Saturday and Sunday. At least they're really easy and quick!
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1 user found this review helpful

Braised Balsamic Chicken

Reviewed: Mar. 22, 2011
So good! We are going to make this a part of our regular dinner list! We can't wait to make it again. We followed the directions exactly with no problems. Turned out great.
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Slow Cooker Chicken and Dumplings

Reviewed: Apr. 22, 2011
We did make some changes when cooking - We only put 1 can of cream of chicken soup in the pot, and we only added 1 can of biscuit dough as well. We let the dough cook for the last hour instead of the last half hour, as suggested. Other than that, it was very good. Add some other spices to make the flavor your own!
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Tilapia Scaloppine

Reviewed: May 20, 2011
The only thing we didn't add was mushrooms since I don't like them. We ate the fish with brown rice and it was delicious!
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Greek Chicken Pasta

Reviewed: Jun. 15, 2011
This was a very good meal! My husband loved it, which is always a plus. We added some of the liquid from the canned artichokes, and a can of diced tomato along with a medium fresh tomato. We also added a little bit of smooth marinara to thicken the sauce. We will definitely be making this again!
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3 users found this review helpful

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Oct. 30, 2011
Very good! I made the recipe as is. I used a pre-made frozen pie crust from Pilsbury. It took my oven a little longer to cook the pumpkin, more like 50 minutes. I don't have a great blender, so after I cooked the pumpkin and peeled it, I mashed the flesh, made the filling, and then poured the whole mixture in the blender to get out all of the pumpkin lumps. It worked really well and everything is smooth and creamy now. The filling was really thin - like water, but it set really nicely. I baked it closer to 50 minutes which seemed to work fine. The recipe yielded two 9" pies for me, bit the pie shells were pretty small. So, for bigger pie dishes I think this recipe would make 1 pie. In all, it was VERY good!
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Sunday's Apple Pie

Reviewed: Dec. 12, 2011
Delicous apple pie! This was my first time making apple pie, and everyone loved it. I only used 4 large granny smith apples, and made a lattice topping. I am making two more for a holiday party at work this week!
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Photo by Rachel Harney

Ruth's Grandma's Pie Crust

Reviewed: Dec. 12, 2011
This was my first ever pie crust, and it worked beautifully. I'd been warned that making pie crust dough was really tricky, but this turned out great. I had no problems with it being too wet or dry. I just chilled the dough in the fridge for a couple of hours before making the pie. I also don't have a pastry cutter, so I just used a fork to mix the shortening into the flour mixture. One more tip: I used 1/4 C water and 1/4C apple cider, which makes the dough more flaky - it was a trick my grandmother always used.
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Curried Tilapia with Mango Salsa

Reviewed: Apr. 2, 2012
The fish was good - we used extra spices to create a nice crust. The mango salsa was AMAZING! I substituted a long hot green pepper for the serrano pepper because we didn't want too much heat, and the flavors were perfect! The salsa went wonderfully with the fish.
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Photo by Rachel Harney

Strawberry Pie II

Reviewed: Apr. 29, 2012
I just made this pie for the first time and it is delicious! Tastes like strawberry short-cake, but with a crust instead of cake! I took the advice of others using just 3/4C sugar and 1/2C water. I still used 3Tbsp cornstarch though, to be sure it set. I'm glad I didn't use more sugar like the recipe called for, it would have been too sweet. It was extremely easy to make the glaze! I just pre-chopped the strawberries, and once softened in the pot with sugar, I mashed them more. I like the look of strawberry bits in my glaze. I used red food coloring to brighten it up - but I also used 1 drop blue food coloring to give it a deeper "strawberry" hue - very appealing! I arranged my strawberries in my shell (I used "Ruth's Grandma's pie crust recipe), and spooned all of the glaze over them, making sure to get in between all the cracks. It set in about 2 hours and is amazing! I will definitely make again!
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Banana Nut Bread III

Reviewed: May 4, 2012
This was my first time making banana bread and it was awesome! The recipe literally took me 5 mins to throw together and pop in the oven. I added a bit more vanilla and walnuts than it called for, but those were the only changes I made. I put it in a 9x9 pan, not a loaf pan, and it took 27 minutes to cook (at 350F). The top is golden brown and the inside is yellow, just like its supposed to be :) I definitely recommend this recipe! I have also made muffins and mini-muffins out of this recipe, and the muffins take 18-20mins to cook, the minis take about 10 minutes.
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Greek-Style Baked Salmon

Reviewed: Jun. 13, 2012
Very good recipe. We had large salmon fillets, so 20 minutes was not enough time to cook all the way through, but overall it was yummy.
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Dawn's Candied Walnuts

Reviewed: Dec. 6, 2013
They tasted great, even though I forgot to add the vanilla. I would have liked a little more candy on my walnuts, though, so next time I'll double the recipe for the syrup. I had no trouble with the drying, as the sugar hardened almost immediately.
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Soft Oatmeal Cookies

Reviewed: Dec. 6, 2013
These are AMAZING, always soft and chewy and last for days. I add dried cranberries or raisins to them as well.
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Baked Pumpkin Custard from EAGLE BRAND®

Reviewed: Dec. 6, 2013
This is basically pumpkin pie filling without the crust. I made these for my family at Thanksgiving since my mother has an allergy to gluten, and they were loved by all. I baked these on the longer side of the recommended time, more like 40 mins. I just threw all of the ingredients in a blender, mixed, and poured into ramekins. SUPER easy and delicious, I highly recommend.
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Bread and Celery Stuffing

Reviewed: Dec. 6, 2013
Delicious. I baked my own white bread (Amish white bread on this website with only 1/4C sugar) and then let it harden a few days. I then cut it into cubes and let it sit out another two nights before I made the stuffing. I had to use a little more chicken stock than the recipe called for, but the recipe overall was close to perfect. Thanks!
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