sourfleed Recipe Reviews (Pg. 1) - Allrecipes.com (1250415)

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Cheese Sauce Over Cauliflower

Reviewed: Jan. 24, 2010
First cheese sauce I have ever made and it was not as difficult as I imagined it would be. I wish I would have had sharp or extra sharp cheddar because I believe it would have had better flavor. The thyme was the strongest flavor in the sauce. Served over steamed broccoli and my 2-year-old couldn't get enough! Used the leftovers to make a cheddar/broccoli rice and added salt & pepper which made it taste much better. Seasoning is just so important! I think it would make a great base for home-made baked mac-n-cheese.
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0 users found this review helpful

Maple Teriyaki Salmon Barbeque

Reviewed: Feb. 11, 2009
This is a wonderful marinade! I usually won't eat fish, but we found a pre-marninated salmon at a store and fell in love and then of course, the store stopped carrying it! This recipe produces almost the exact same flavor! Instead of grilling it though, I put it under the broiler to let it brown. Then if it still needs some time to reach ideal temp, I crank the oven to 450 to let it finish off. Great recipe! Thanks!
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9 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 20, 2007
Cheesecake seemed a very intimidating challenge for a novice like me. I looked long and hard and finally decided on this recipe. From some helpful tips here, I did not overmix, used room-temp ingredients, wrapped the springform in foil, and did the water bath. Baked one hour, shut the oven off and left it in there for about 6 hours without opening the door once! (that was tough!) This morning, my result is a gorgeous, light, delicious cheesecake. It did not crack or dry out and since I brought it to work, it certainly didn't last long! :) Thank you! ***ETA*** I first reviewed this recipe in November 2007 after making it once. Since then I have made it several times and have more to add... Attempt #1 - Used springform wrapped in aluminum foil and water 3/4 way up the sides in a water bath. My result was a pale cheesecake, with slightly mushy crust edges because of the low quality of the springform. Attempt #2 - Used same springform pan. Set 9x13 pyrex full of water on the shelf below. Result tasted the same, but wasn't as pretty - browned around the edges only and split a huge crack down the center. Attempt #3(and everytime since then) - Used same springform with double aluminum foil wrap and only about 1/2" water in the roasting pan. By the time I removed the cheesecake from the oven, all the water had pretty much evaporated. Browned evenly all over the top, no crack and crust wasn't soggy! Yay! Finally got it right! The recipe is very simple and fullproof.
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35 users found this review helpful

Creamy Rice Pudding

Reviewed: Mar. 28, 2007
I really liked this. It was very simple to make. I make recipes from this website all the time, and I find that sometimes I get caught up in everyone else's suggestions and end up reviewing my "altered" recipe. My suggestion is to try this how it is written first, and then make your changes. It really wonderful if made exactly as written. Thank you for a keeper!
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3 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Feb. 7, 2007
This soup was a huge hit at a big pay-per-view fight party we had over the weekend. My husband had all of his buddies over and they downed it fast! I made just a few changes to the recipe - based on other reviewer's ideas. I added an additional pound of ground beef, used 2/3 c. bulk taco seasoning instead of one packet, an additional can of chili beans, a can of black beans, an extra can of corn and 1 packet of ranch dressing mix. I didn't want to change the ingredients much, just needed more, but didn't want to double so I improvised. I mixed everything together in a big bowl first and then poured it into two crockpots (one 6 quart one 4 quart, I think). I didn't add the corn until about 2 hours before I served it. The result was delicious! Very easy to add to without compromising flavor. Thank you for a wonderful recipe!
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1 user found this review helpful

Crab Rangoon III

Reviewed: Dec. 13, 2006
The oil was WAY too hot at 350F. My wontons cooked in 30 seconds. If I make this again, I will only heat the oil to 300F. The mixture was good though - just didn't taste very good in burnt wonton wraps.
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0 users found this review helpful

Streusel Coffee Cake

Reviewed: Jan. 15, 2006
Absolutely fabulous. This is a GREAT coffee cake. Even better when its cool.
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1 user found this review helpful

Gramma Brown's Corn Chowder

Reviewed: Jan. 15, 2006
Great soup, but I made a few changes per other user's suggestions: Used 2 cans regular corn - will try frozen next time. Added 3 cooked/cubed chicken breasts. Used half and half instead of milk, but I still thickened it quite a bit with a flour/water mixture and even added 1 can cream of chicken. With added changes, this is fantastic! My family gobbled it up and it was the first to go at a soup pot luck.
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1 user found this review helpful

Black Bean Hummus

Reviewed: Jan. 15, 2006
Couldn't find tahini so I substituted peanut butter & sesame oil like another reviewer suggested. This was NOT a good idea. I don't know if I used too much or what but the peanut butter gave it a really weird flavor. It wasn't a hit at the party I took it to. I might try again if I can ever find tahini.
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0 users found this review helpful

Cake Mix Cookies VII

Reviewed: Sep. 7, 2005
Great easy cookie recipe! Our favorite is devils food cake mix with peanut butter chips! Yum!!
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1 user found this review helpful

Anniversary Chicken I

Reviewed: May 21, 2004
My husband could not say enough about this dish. It has all his favorites. When I make it again, I will try cooking the chicken thoroughly in the skillet (to 165 F), and lessen the time in the oven to maybe 5-10 minutes. I think that will help the cheese melt nicely instead of separate and become too greasy. Overall, we loved it!
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2 users found this review helpful

Cream of Asparagus Soup I

Reviewed: May 7, 2004
Wonderful soup - excellent texture and flavor. I used two cans of chicken stock, 4 bouillon cubes & 2 1/2 cups water. Other than that, follwed exactly and it turned out sooo yummy. I'd give this one 6 stars if it was an option!
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1 user found this review helpful

Baked Potato Soup I

Reviewed: Mar. 12, 2004
This is ok for what it is. I would have much preferred a baked potato with all the toppings. A lot of work for soup. Leftovers were thrown out. I don't think I'll make this again. Not what I was looking for.
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1 user found this review helpful

Butternut Squash Soup

Reviewed: Oct. 27, 2003
This soup is sooo good!!! I followed advice of others by using only 1 pkg of cream cheese and it was wonderful! Only problem was I didn't realize how filling this would be and prepared an entire meal with it! We would have been fine with just the soup & fresh bread! KEEPER - Thanks Mary!
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1 user found this review helpful

Aussie Chicken

Reviewed: Jul. 28, 2003
Pow-Zang-WOW! This chicken is ultimately awesome. The color of the sauce frightened me a little bit. Perhaps next time, I will use dijon mustard. I also forgot to put the sauce on the chicken BEFORE all the rest of the toppings, so I just ended up scooping it into the pan, all around the chicken pieces. Tasted great! Husband loves anything with bacon, but isn't too fond of "sweet with meat". This was a hit with him! Must try, at least once!
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1 user found this review helpful

Barbara's Golden Pound Cake

Reviewed: Apr. 1, 2003
Very good! Thank you Barbara!
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1 user found this review helpful

Fudgy Chocolate Fondue

Reviewed: Apr. 1, 2003
I was a little worried about trying this fondue, because of a couple reviews of it being to thin. That wasn't the case at all! This is a wonderful, rich recipe. I served with fresh fruit and homemade angel and pound cakes. Lots and lots of compliments!
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3 users found this review helpful

French Onion Soup III

Reviewed: Mar. 26, 2003
Follow advice of users that say, use less onions (2), and add a beef bouillon or two, and flavor with worchestershire and/or soy sauce. This was my first attempt with FOS and my husband and I were both extremely happy with the results. I will definitely make this again! Thanks Debbie!
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1 user found this review helpful

Flan II

Reviewed: Nov. 12, 2002
I guess I'm not the biggest fan of flan. But the recipe turned out perfectly. Very easy simple recipe for flan.
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3 users found this review helpful

Beef Stew IV

Reviewed: Oct. 7, 2002
Awesome Stew Joanne! This was oh-so-good! I changed the recipe a little, by omitting the corn and adding 2 chopped celery stalks. Also, instead of adding 4 cups water, I added 6 cups water seasoned with 4 beef bouillon cubes. This made a wonderfully seasoned stew! I will DEFINITELY be making this one again and again.
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33 users found this review helpful

Displaying results 1-20 (of 25) reviews
 
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