JUST-MARRIED Recipe Reviews (Pg. 1) - Allrecipes.com (1299029)

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Mexican Bean and Squash Soup

Reviewed: Feb. 18, 2014
I made this recipe as an alternative to Chicken Tortilla Soup after my daughter turned vegetarian. The family really enjoyed it despite the fact that I have vocal butternut squash haters. Some alterations I made: I had already pre-roasted squash in my fridge. Half of this I mixed in when instructed to in the recipe, which took on a mashed texture because of being already cooked. I used all dry spices instead of fresh. I added leeks, peas, and doubled the beans. I did not have chipotle peppers in adobo, so I added chopped green chilis and abobo ingredients (oregano, garlic, turmeric). At the end, I added the remaining cubes of butternut squash.
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Broccoli and Carrot Lasagna

Reviewed: Sep. 4, 2013
This was a pretty impressive recipe. I followed the recipe to the letter, except I subbed ricotta in for cottage cheese. sauce was delicious, though I would double the rosemary and add some fresh garlic next time to amp up those flavors. The texture was good. The flavors were mellow, but delightful.
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2 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Dec. 12, 2011
Perfect for whoopee cakes as well.
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2 users found this review helpful

Kae's Turkey Pot Pie

Reviewed: Apr. 7, 2011
My hubby's comment was, "WOW! If chicken pot pie always tasted like this I wouldn't dread it being on the menu! I'd look forward to it!" Guess this is my new go-to pot-pie recipe. I did everything the same except I used chicken instead of turkey and I added a generous handful of frozen pearl onions. YUM! I want to make it again this week!
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3 users found this review helpful

Chicken Marsala Florentine

Reviewed: Feb. 5, 2011
FANTASTIC. Going in my file of recipes that I always fall back on! I was skeptical because of the few naysayers among the reviewers, but I'm so glad I made this. I reminds me in flavor of Chicken Madiera from Cheesecake Factory. My alterations: used margarine instead of butter and only used 1/2 a stick. Added five gloves of minced garlic and 1.5c chicken broth to the sauce. Increased marsala to 2c. Used one entire jar of sundried tomatoes, drained and chopped. Added 3c fresh spinach when I was ready to serve and covered for 1-2 minutes to wilt. Served with cream cheese mashed potatoes and had enough sauce to use as a gravy for them. YUM! Those who say this mean is brown are definitely cooking everything too long. This was bright green and red colorful on my plate. And scrumptious besides!
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3 users found this review helpful

Fig and Olive Tapenade

Reviewed: Jan. 20, 2009
For the time and effort that went into this, I wanted it to knock my socks off. It was okay, just not sensational. It made a nice looking presentation. We served it around labneh with triscuits. I liked it, but it didn't hold a candle to our usual roasted olives, grapes, and goat cheese appetizer, which comes together in minutes. Also, as a side note, when selecting your figs, I'd opt for the green variety to make a more visually appealing dish.
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Southern Peach Cobbler

Reviewed: Jan. 20, 2009
I left the sugar as is for the recipe because I like things sweet, and because I wanted to try the original before altering. That said, there is WAY TOO MUCH sugar in this recipe! Also, I had to cook for longer than the recipe said (just about an hour) to let the bready part rise up and crust over. That might be my fault though. I mixed the flour mixture in advance and refrigerated it so it could travel to a friends and be assembled easily there. It's probably that that upset something in the self-rising flour. I will try this again, with a fraction of the sugar. It was yummy, just unbearably sweet.
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Artichoke and Chickpea Stew

Reviewed: Jan. 20, 2009
Really delicious soup. And wonderful to have something different. I added a pound of crumbled ground chicken (ground lamb would also be a nice addition, if you like lamb), a 4oz can of sliced black olives, and then served with feta on top. Really dynamic flavors here. This will become a staple in out house. :)
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Baked Potato Soup

Reviewed: Jan. 20, 2009
This is delicious. I made it exactly as the recipe said. My notes now that I've vetted the original recipe: 1) The potatoes did not cook in 30 minutes (which I should have known, but was trying to trust), so in future, I'll know that it will take longer, or I'll nuke them a bit before adding them to the soup. 2) I had to add far more flour than the recipe called for to thicken the soup. I lots track, and just kept adding in small batches until the soup thickened properly. All that aside, this soup was restaurant quality. Really fantastic, and I'm planning to make a bunch and freeze, and also to serve a large gathering with this soup soon. :)
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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Jan. 20, 2009
This was SUPER easy, and really yummy. I made it with leftover turkey meat, and even my 4yo who deplores casseroles gobbled it right up.
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Italian Kale

Reviewed: Mar. 25, 2008
I tried sauteeing this in the pan, but it turned crispy instead of wilting. Next time I will steam first. The flavor was ok, but the crispy texture was awful. I couldn't even eat it.
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E-Z Drop Biscuits

Reviewed: Mar. 25, 2008
Didn't change a thing, and they were perfect! I read the reviews, but didn't note any bitterness associated with the cream of tartar.
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Italian Sausage Soup

Reviewed: Mar. 17, 2008
Excellent soup. DH forgot to add the carrots, but it was fine without. Next time I may pre-cook some tortellini or orzo and add it to the pot for a variation, but it was quite good as it was.
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Feb. 24, 2008
I scaled this recipe to serve 4, added three bullion cubes (just sitting on top of the roast). Put baby carrots and fresh green beans in the bottom of the pot with the roast on top. It was soooo good. My sister served me pot roast the first day I came home from the hospital years ago after giving birth. If you've ever given birth, you know that food eaten immediately after is the best food EVER. I've tried to make a pot roast live up to that meal ever since and never have. Finally, this recipe did it. YUM!
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Ricotta Gnocchi

Reviewed: Feb. 24, 2008
I found this recipe by searching for a different way to use up my leftover ricotta. I should say that I'm not generally a baker, so that plays into my experience. I had to add 2c of flour to get the dough a consistency that i could roll it out. As a result, my gnocchi were kind of dense and the flavor was bland. But I don't know how I could have made the dough rollable without the additional flour. Perhaps if I had drained the Ricotta as another reviewer wrote - I considered it, but my ricotta looked on the dry side, so I skipped it. So, not a recipe I'll make again.
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Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Feb. 24, 2008
WOW! What a standout recipe. I made this for dinner Friday night, and it was so good that I changed my dinner party menu for the next might just so I could include this dish. I followed the recipe exactly, except that I sauteed the sage with the shallots. Even my husband who doesn't like sweet potatoes ate them (though admittedly, he's not raving the way I am, but he liked them well enough). Really terrific.
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Stuffed Acorn Squash Supreme

Reviewed: Feb. 24, 2008
My husband loved this, and he's not a fan of acorn squash. I thought it was very good, and a great variation on the norm. I served it as a serve-alone meal, and in hindsight, should have served it as a main course with sides. It was a bit too much of the same flavor throughout the whole meal. I thought it needed something to offset the flavors - maybe some broccoli served on the side with a salad.
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Double Tomato Bruschetta

Reviewed: Feb. 24, 2008
EASY and fabulous! Served this with a Zuppa Toscana recipe and a goat cheese appetizer. It was delicious. And I couldn't believe how easy it was. We didn't do the mozza step - just put a bowl out and let people spoon it over their bread. We used a homemade pesto bread instead of the baguette. Completely terrific.
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