joeyblue Recipe Reviews (Pg. 2) - Allrecipes.com (12617629)

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Pumpkin Cookies V

Reviewed: Sep. 21, 2012
I added pumpkin pie spice instead of just the cinnamon, and added mini chocolate chips. I didn't frost them and they were great. I think just the cinnamon would not have been enough flavor for these cookies.
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Traci's Chicken Noodle Casserole

Reviewed: Sep. 18, 2012
I'll give it 5*s since I,m sure it's great without alterations! Was looking for a creamy chicken casserole...and used this base but made it with what I had on hand. Wanted to make right away so I did not refrigerate. I halved the recipe & still had enough to freeze (just 2 of us) I cooked & cooled penne pasta & browned the cubes of chicken. I heated the soup & milk (evaporated) and added 1/2 C of cream cheese & 1/2 C sharp cheddar off the heat. I also added a cup of peas & carrots, used white pepper and a dash of nutmeg and a bit of fresh basil. I topped it with a mixture of panko and grated Parmesan for a little crunch. Came out great and only took about 25 minutes in the oven.
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Creamy Chicken and Wild Rice Soup

Reviewed: Aug. 24, 2012
Yummy soup. I take a short cut which always turns out fine for me. (This can be a one pot soup!) I finely chop garlic & onion which I add to the flour & butter. After the roux is cooked I add the broth & water (but only 1 cup of water) & after stirred until smooth I add all the other ingredients saving the cream until last to get desired thickness. Great with a jar of pimentos and fresh grated nutmeg added towards the end for a bit more flavor & color!
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Cheese and Broccoli Chicken Soup

Reviewed: Aug. 24, 2012
This was a good base, but like others I preferred to use chicken stock and to add onion & garlic in the roux. I added the stock directly into the roux (You really only need the one pot!) after the flour had cooked and after stirred until smooth, all the other ingredients saving the cream for last to desired thickness. I added a jar of pimentos, a teas. of fresh shaved nutmeg, and fresh chopped parsley at the end which always gives cream soups a bit more flavor & color. This recipe on it's own would have been way to bland for us. But again, a good base. Thanks for sharing!
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Pot Stickers Traditional

Reviewed: Jan. 23, 2012
Very good, but I would change the green cabbage to chopped bok choy (or a Chinese cabbage) and allow to drain off. There is a lot of water in cabbage. Secondly, I recommend steaming the dumplings first, then pan fry them. This way there is no concern with liquids in hot oil.
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6 users found this review helpful

Amazing Butternut Squash

Reviewed: Oct. 7, 2011
Very good! Used the squash from my garden, and happy to find a new recipe to use them in! Although; I added a touch of fresh grated nutmeg, substitued light sour cream (1/4 c) for mayo, and used panko (instead of crackers) for a "classier" crunch and taste. This excellent side worked very well with our favorite pork tenderloin recipe.
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9 users found this review helpful

Spicy Roasted Red Pepper and Feta Hummus

Reviewed: Apr. 29, 2011
Not bad base...but I agree with some other ratings I read about this recipe. Needs olive oil, tahini, & a bit of fresh garlic . I only used 1 tbls. lemon. And I would keep the feta on the side to eat with the pita chips! I didn't even attempt to add the feta to the mix. I used a jar of roasted red pepers in olive oil and used the oil from the jar. These additions will give this recipe a smoother texture and a better red pepper flavor.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Apr. 27, 2011
I made this recipe twice. First time as listed and I thought the baking time was too long and the bread was too flat. The flavor is just as good and better texture when the baking time was reduced by 15 minutes (always check for doneness), I also added 1/2 teaspoon of baking powder and 1/2 teaspoon of vanilla (almond extract would work too) Greatly improved the bread's texture & was still nice & moist. Also using healthier butter replacement worked fine.
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2 users found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Apr. 13, 2011
I would use uncooked shimp. Leaving the cooked shrimp in the pan for the amount of time it takes to thicken the sauce makes them rubbery. Even then I would make the sauce after the shrimp has cooked and removed from the pan and then added back when the sauce is finished.
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Bill's Sausage Gravy

Reviewed: Apr. 10, 2011
This is a great standard recipe~although I was taught by my grandmother to use evaporated milk and water to thin if needed. This gravy (with a dash of cayenne) is excellent over country fried chicken and potatoes (don't forget the biscuits!)~not just for breakfast!
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8 users found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Mar. 24, 2011
This is a very good base for Mongolian beef. I slice the beef thinner and fry less time as another rater mentioned as well. For a "Szechuan" kick I have made this adding red dried peppers. Yummy! As for the PF Chang's comments, those who think they are the best are going to the wrong Asian restaurants!
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4 users found this review helpful

Displaying results 21-31 (of 31) reviews
 
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