msbork Recipe Reviews (Pg. 1) - Allrecipes.com (12620428)

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Italian Meat and Spinach Pie

Reviewed: Feb. 21, 2015
The cheese mixture and topping were good, but the meat sauce wasn't as zesty as we would have liked. It wasn't bad, but it wasn't good enough to justify how long it took to make. If I was making it again, I'd skip the ground beef and only use Italian sausage (maybe 1/2-3/4 pound). I'd also replace the tomato paste with tomato sauce or marinara sauce.
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Real Italian Calzones

Reviewed: Feb. 8, 2015
I followed the recipe exactly, other than cutting 2 slits in each calzone with a serrated knife in order to release steam. It was good, especially with "Exquisite Pizza Sauce from this site, but 1/2 cup of each filling was barely enough to detect when eating. I recommend using a cup of each filling, even if it means you have to omit one in order to make it fit. The dough was a little "bready" for my husband's taste, but I probably let it rise too much since it wasn't supposed to be completely doubled. My son and I liked it that way, though!
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Tangy Apple Chicken Loaf

Reviewed: Nov. 9, 2014
This was a nice change from typical meatloaves, and the taste really makes me think of fall. However, it's not something I'll make often because I like the "zing" in most loaves. This might be good with some sauteed garlic.
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Perfect Baked Jerk Chicken

Reviewed: Oct. 19, 2014
We enjoyed this meal. I used 2.75 pounds of meat, and I thought the amount of spice was just right. (I was out of thyme, so I subbed 1/4 teaspoon marjoram--no other changes.) I let the chicken marinate in the baking dish. I poured the oil over it right before baking, tilting the dish to distribute more evenly. Besides reducing dirty dishes, I think this helped make the chicken more moist than it would have been with all the oil at the bottom. I forgot to broil at the end, but it was fine the way it was. It only took an hour to bake.
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Louisiana Sweet Potato Pancakes

Reviewed: Oct. 14, 2014
These pancakes weren't as fluffy as I normally like (hence the 4-star rating instead of 5), but my picky 2-year-old loved them, so I'll definitely be making them again! I do recommend adding a little more spice--maybe a teaspoon of pumpkin pie spice (or blend of cinnamon, nutmeg, cloves, etc.) for a half recipe. I did use a jar of sweet potato baby food that my son outgrew before eating. This worked for a half recipe, but fresh potatoes would probably give a more intense flavor.
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Apple Pie II

Reviewed: Oct. 11, 2014
I guess no cooking times were listed since equipment, size of apple slices, etc. will vary, but here's what it took for me: 10-15 minutes cooking the fruit, 2-3 minutes with the cornstarch, then 45 minutes in the oven. I actually preheated my oven to 400, turning it down to 350 right before putting the pie in. I chose this recipe to use some golden delicious apples. It wasn't as good as a more tart apple, but it was nice to have the filling done before the crust got burnt. When it was fresh, I thought there was too much liquid, but it firmed up well in the refrigerator. The recipe was good, and I'll keep the method in mind for the future, but I'll need to tweak it and use tarter apples if I make it again. Definitely add cinnamon and other spices if you want a more traditional apple pie taste!
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Maple Glazed Chicken with Sweet Potatoes

Reviewed: Oct. 7, 2014
The potatoes were OK. My husband really disliked the texture from the green onions, so he picked all those out. The potatoes probably would have been better with some spices (cinnamon, ginger, etc.). I can't really rate the chicken because I used a homemade version of Emeril Essence instead of steak seasoning, and I cooked it for less time at medium high (though we did like that!).
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Chinese Pork Chops

Reviewed: Oct. 4, 2014
I thought these were a little salty, even with reduced sodium soy sauce, though I tend to prefer food with less salt than most people. My husband really liked them. The pork chops were very tender. We cooked to 140 degrees (they finish cooking off the heat) then covered loosely for about 10 minutes before cutting.
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Basic Corn Muffins

Reviewed: Oct. 4, 2014
These are moist, flavorful, and easy corn muffins that use ingredients I already have on hand. We enjoyed them with chili and pork chops, and they reheated wonderfully after being frozen. This is definitely a recipe to keep!
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Apple Pie Muffins

Reviewed: Oct. 4, 2014
I wanted to add extra spices, but I decided to make the recipe as written since other reviewers recommended that. I was glad I did when my husband enthusiastically stated, "This is how muffins are supposed to be!" The texture and flavor were great. I might add a little more apple next time, but they were good as they were.
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Apple Pear Sauce

Reviewed: Oct. 4, 2014
This tasted very good, though I agree with the other reviewers who stated it was a little thin. The next time I make this, I'll use half as much water since the fruit releases so much juice as it cooks. I wasn't sure whether to peel the fruit. Many other recipes recommend leaving the peel for better texture and nutrition, but I wasn't sure my food processor could handle the skins. I ended up peeling the apples only. There were some tiny pieces of pear skin after I pureed, but I probably wouldn't have noticed them if I wasn't looking for them. I'll probably try leaving all the skins in the future.
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Pumpkin Turkey Chili

Reviewed: Sep. 24, 2014
Without adding a lot of salsa or other seasonings, this is pretty bland. By the time we made our additions, we didn't even taste the pumpkin or anything else that made this unique. On a positive note, our infant son ate it after it was pureed! We probably won't be making this again, though.
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Greek Green Beans

Reviewed: Sep. 10, 2014
This recipe has enough potential that I'll probably make it again, but it needs changes. I love olive oil, but it calls for WAY too much. Next time I'll probably saute in 1 tablespoon oil, then add one more with the beans (maybe a little more if the tomatoes aren't very juicy). Also, they weren't even close to done after 45 minutes. I ended up covering them and letting them cook another 30 minutes. Next time I'll try cooking with the lid on from the start. On a positive note, my husband and I agreed the flavor was very good!
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Chocolate Shell Sauce

Reviewed: Aug. 16, 2014
A local ice cream stand used to serve chocolate dipped ice cream with a topping that hardened but was softer and more flavorful than what most places use. Unfortunately, they recently switched to the same crackly topping that everyone else has, so I decided to find a recipe to make my own. I suspected butter was the key, and it was! I wish I'd thought to make this sooner--cheaper and more convenient than going out. Now that I can make this any time I want it, my figure may never be the same again...
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Greek Pasta Salad

Reviewed: Aug. 16, 2014
The vegetables and homemade vinaigrette give this a fresh taste that I don't usually get from pasta salad. This may not be what you're looking for if you're craving the typical pasta salad, but I thought it was great! I only had half the olives called for, but I really didn't miss them. If anything, the reduced saltiness may have helped with the fresh flavor. I give this a 5, but my husband prefers pasta salad with more dressing, so I decided to rate 4 stars.
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Pineapple Grilled Pork Chops

Reviewed: Aug. 13, 2014
I used fresh pineapple, so I didn't have drained juice. Instead, I cut off a small section of pineapple and chopped finely for the marinade. I simmered the marinade while the chops cooked in order to kill any bacteria from the raw meat. The meat turned out very tender with a nice flavor, and we'd definitely make this recipe again.
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Broccoli with Garlic Butter and Cashews

Reviewed: Aug. 13, 2014
When my picky toddler would rather eat broccoli than fruit, we have a winning recipe! I did steam the broccoli instead of boiling it, and I substituted salted sunflower kernels for the cashews since that's what I had on hand. It was a good recipe with just a touch of sweetness but not enough to seem like a vegetable that wants to be dessert.
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Best Baked French Fries

Reviewed: Aug. 9, 2014
These were OK. The flavor was good, and they were really fluffy inside. However, the outside was a little tough and chewy. It's certainly not a bad recipe, but I've had better oven baked potato wedges that didn't take as long to prepare.
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Jeff's Hot Dog Chili

Reviewed: Aug. 7, 2014
This was very good on a hot dog, though the ketchup made it seem more like sloppy joe meat than chili. It wasn't really spicy, so the chili powder could be increased if you want more of a kick. I did make 2 modifications. First, I used a 6 oz can of tomato paste instead of sauce because that's what I had. I also browned the meat first, then drained it while adding the other ingredients to the pot. It was too thick at first, but I added some of the drained fat a spoonful at a time until the texture was right.
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Pepperoni Burgers

Reviewed: Aug. 4, 2014
The pepperoni offered a nice change from the burgers we usually make. We topped with marinara sauce, provolone cheese, and grilled vegetables (peppers, onions, zucchini).
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