CINDER8659 Recipe Reviews (Pg. 1) - Allrecipes.com (1296594)

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Venison Tenderloin Bites

Reviewed: Jan. 7, 2011
excellent...2nd time i've made venison...came out a little like medium-well steak. i soaked the tenderloins first in some milk w/ lemon for about 15 min (supposed to take out the "gaminess"). didn't have breadcrumbs, so i crumbled up half a tube of ritz crackers & sprinkled w/ italian seasoning. instead of arugula, i served the breaded venison over cooked spinach & garnished w/ sauteed onions & peppers. very light but filling meal! hubby loved it.
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3 users found this review helpful

Spinach and Feta Turkey Burgers

Reviewed: Jan. 7, 2011
these were really good! hubby loved them!
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1 user found this review helpful

Cabbage Rolls II

Reviewed: Jan. 7, 2011
sorry, i don't know if i just didn't follow the recipe right or what but while these were edible i found they took way too much time for something that was kind of bland.
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0 users found this review helpful

Original Chex® Party Mix

Reviewed: Jan. 7, 2011
here are the tips to make this recipe taste how I remember it from childhood. 1) MAKE THE DAY BEFORE (I don't know why, but it tasted perfect the day AFTER my party) 1) double the spices, triple the worcestershire sauce 2) add pecans, honey nuts & honey nut cheerios (if you like them) 3) bake in the oven (follow the instructions from another reviewer--I think it was 250 for 2 hrs, stirring occassionaly)
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17 users found this review helpful

Guacamole

Reviewed: Jan. 7, 2011
awesome easy guac...i had people at my party surrounding me to taste it as i was making it...i'm surprised i had any to take in the livingroom. make double, trust me!
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5 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 7, 2011
These were really good but waaaaaaaaaaay too spicy (and I like spicy). I would cut the spicy spices in half or just serve cayenne or tabasco on the side. I had to add apple juice and brown sugar to cut down on the spicy. And don't worry if you think it's too watery--if you're adding greens in the last hr (like me & another reviewer) you'll need that extra broth.
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11 users found this review helpful

Winter Solstice Soup

Reviewed: Dec. 24, 2010
yummy! so simple so good...filled the house with a great scent too. took the advice of one reviewer and added 2 stalks of celery. i cut the thyme in half and added 1/4 ts of curry and a sprinkling of ginger. delish! i should have made double. was surprisingly filling when served with biscuits--next time i'll throw in some soft tofu for protein.
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1 user found this review helpful

Venison Italian Soup

Reviewed: Dec. 20, 2010
First time I have ever cooked or ate venison. The recipe was perfect for ground venison...like a veggie "chili mac." Subbed green peppers that had to get used up for green beans and used macaroni. Meat wasn't bitter or gamey, but gave the dish an interesting spice and heartiness.
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7 users found this review helpful

Roasted Vegetable Lasagna

Reviewed: Feb. 19, 2008
This lasagna is well worth the time! I also chop up a block of tofu and add it to the ricotta for protein--and non-vegetarians will never know! I call it my "life or death" lasagna b/c I make for anyone who has a baby or a death in the family. It has gotten rave reviews. Just one major adjustment--I found I did not like the "no-bake" noodles as much...they are probably good if you know someone is freezing it (need to add extra sauce), but if you will be eating it that night, I would go with traditional noodles.
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Sweet and Sour Meatballs III

Reviewed: Dec. 12, 2005
Easy and excellent! Everyone loved these at my holiday party--my 10 year old daughter to friends who are great cooks. I think I used too much tomato sauce, but it was still good. I bought frozen meatballs, let them defrost a little bit and then browned on medium heat first for ten minutes while I made the sauce. I was running short on time, so I put the slow cooker on high for about 90 minutes and as soon as the sauce had a fairly smooth consistency and the meatballs were cooked all the way, I turned it to low for the rest of the night. For vegetarians, they do make seitan "meat"balls (which I made a seperate batch of on the stove), but I think you would be better off with "meatless" sausage links with this sauce if you have to go vegetarian.
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23 users found this review helpful

Chicken with Couscous

Reviewed: Sep. 6, 2002
After adding the 1/2 cp of jalapenos I took a taste before serving to my finicky mother and whoa--it was way too spicy (and I like spicy food)! I laboriously picked out as many little slices of jalapeno as I could. After that, it was very good...I added mushrooms as well. My mother positively commented on the hint of spice to the dish and I said I added a "pinch" of jalapenos. It was also her first time trying couscous--I used Near East's Sun Dried Tomato--it went very well. Also, I've stopped using cornstarch or flour as thickener in meat or soup recipies--instant mashed potatoes work great; no one needs to know.
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21 users found this review helpful

 
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