foodiefoodie Recipe Reviews (Pg. 1) - Allrecipes.com (12425572)

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Beef Stroganoff III

Reviewed: Aug. 19, 2011
I wanted to make this like a beef burgundy type of recipe. I used condensed mushroom soup instead of beef broth. I put it in the slow cooker for 6 hours and used 1/2 cup of red wine instead of water and the white wine. I also added 4 oz. cream cheese and 8 oz of sour cream instead of the 16 oz sour cream. I didn't need the butter, and added fresh mushrooms. The crockpot is amazing! I added the sour cream and cream cheese at the end. AMAZING! Make sure your meat is 2 lbs after you cut the fat out of the meat!
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2 users found this review helpful

Donut Muffins

Reviewed: Oct. 21, 2011
I was disappointed in this recipe, but I think my I was anticipating a more donut-like result. Instead, the donuts were thicker and more muffin-like. Be careful not to over-bake them as well.
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2 users found this review helpful

Salisbury Steak

Reviewed: Oct. 21, 2011
This turned out pretty well, but I would suggest using lean beef and getting rid of the extra fat content because mine turned out very greasy. I would use a bit less of the bread crumbs to get a meatier and less mushed result.
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2 users found this review helpful

Flan de Coco (Coconut Flan)

Reviewed: Oct. 21, 2011
I really liked this recipe. I did what another reviewer suggested and used coconut milk instead of the milk. And, I used 4 oz. less the evaporated milk. Delicious!!!
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4 users found this review helpful

Crepes

Reviewed: Oct. 21, 2011
Very good. I use it for sweet and savory crepes. Low heat works best!
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2 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 21, 2011
The cheesecake comes out creamy, fluffy and light. If you use a 9 inch springform baking pan for this recipe, the cheesecake turns out really fancy looking, twice as thick and twice as yum. I didn’t have one handy, so I had to make two smaller ones (oreo and graham crackers). The key to having it not crack is creating a water bath for your cheesecake. The steam from the water rises and keeps the bulk of your cheesecake from separating/cracking because of the moistness. Another key is to fold in the eggs. I used a mixer to mix all the ingredients first. Then, I folded in the four eggs. If you over beat the eggs, your mix becomes bubbly and will rise in your batter while baking and inevitably crack. But, if it turns out ugly—you put strawberries on and no one knows the difference!
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3 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Oct. 21, 2011
yum yum yum! If you use pork ribs, the meat is really tender. However, using pork shoulder is just as good and it is cheap!
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7 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Oct. 21, 2011
This was very tender, but I would suggest adding extra seasonings to get more flavor. I would add onion soup mix next time.
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1 user found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Dec. 26, 2011
I thought it was good but a little too creamy. I like the concept of the corn but I like it a bit drier so I would recommend using half the creamed corn proposed. I halved the butter and it was perfect. Very easy to make. Fat free sour cream works just as well!
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1 user found this review helpful

Red Velvet Cupcakes

Reviewed: Dec. 26, 2011
Delicious! I would recommend taking it out just on time to maintain the moist texture. I left mine in a bit too long. Very yum!! Will make again.
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3 users found this review helpful

Peanut Butter Kiss Cookies

Reviewed: Dec. 26, 2011
Everyone loves this and it is so easy! Do not try to halve the recipe....half an egg does not work as well!
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2 users found this review helpful

Best Spinach Dip Ever

Reviewed: Dec. 26, 2011
Yum..always a crowd pleaser. I actually double the amount of spinach and add more water chestnuts. Reduced fat sour cream works!
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2 users found this review helpful

No Bake Peanut Butter Pie

Reviewed: Apr. 3, 2012
YUM, perfect recipe as is. You can add more peanut butter to your liking. I think I put one extra tablespoon.
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1 user found this review helpful

Mango Gazpacho

Reviewed: Jul. 9, 2012
This dish tastes great with fish. I added corn and would lessen the oj on this one by 1/4 a cup. It is good when the dish is very cold. I would probably use the same ingredients for a salsa next time.
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1 user found this review helpful

Grilled Salmon I

Reviewed: Jul. 9, 2012
very good! I added some onions and mushrooms as well. I would lessen the vegetable oil next time. I like to cook the skin separately so it doesn't get a fish smell.
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French Onion Soup Gratinee

Reviewed: Aug. 7, 2012
Delicious, left out the balsamic vinegar and fresh greens and it still tasted great! Used more beef broth than chicken broth. Used Parmesan and mozzarella on the bread. I love this!
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2 users found this review helpful

Slow Cooker Roast Beef

Reviewed: Aug. 27, 2012
Very tender and juicy! I would definitely put it in the fridge overnight and take out the solidified sat in the morning. There is a lot to remove! Put mushrooms, onions and carrots in the crockpot. Made mashed potatoes, too. I left it for 4 hours on high and 2 hours on low for a 2.5 pound roast.
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19 users found this review helpful

Pecan Pie V

Reviewed: Nov. 23, 2012
Added 1/2 cup more of pecans, placed whole pecans on top to make pretty. Cut out the white sugar and it was still pretty sweet. Added a a couple tablespoons of cocoa powder for a chocolate pecan pie taste. Eat with ice crea and it is delicious! Remember to let it set a bit. Will make again!!
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Cranberry Sauce

Reviewed: Nov. 25, 2012
Very good. Can't go back to the cans again! Add more sugar to taste. It tastes better the next day!
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Apple Crumble Pie

Reviewed: Nov. 25, 2012
Delicious! Used brown sugar instead. I did coat the apples and then dip in sugar, but I needed to use more flour since it was runny. Next time I will try baking the apples first a little to get rid of the juice and then precede with recipe. Yumm! Can do without the crust as well for an apple crisp with ice cream!
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