Ron G. Recipe Reviews (Pg. 1) - Allrecipes.com (13049420)

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Ron G.

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Ham 'n' Egg Casserole

Reviewed: Aug. 24, 2011
Everyone loved it! My substitutions were a loaf of italian bread, rice milk and 2 tablespoons of spicy brown mustard.
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2 users found this review helpful

Roasted Winter Root Vegetables

Reviewed: Aug. 24, 2011
Great side dish for a fall/winter meal.
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4 users found this review helpful

Country Breakfast Casserole

Reviewed: Aug. 24, 2011
This was really good! The kids loved it. I only made one substitution, which was rice milk instead of regular milk.
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Curry Carrot-Leek Soup

Reviewed: Aug. 24, 2011
I didn't puree it and left it as a chunky soup. It was delicious!. I also used a half pound of carrots, only 2 leeks and 2 chicken bouillon cubes with 4 cups of water.
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Italian Cookies I

Reviewed: Dec. 25, 2008
These were very good, but needed more vanilla extract. I will add a lemon glaze on top for the next batch.
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3 users found this review helpful

Herbed Cornish Hens

Reviewed: Dec. 25, 2008
The hens were delicious and very juicy! The only substitution I made was using "smoked" paprika, instead of regular paprika. I cooked them at 350 degrees for 1 hour and 30 minutes.
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1 user found this review helpful

Strufoli II

Reviewed: Dec. 25, 2008
It was very good with a few substitutions! Instead of lemon zest, my family uses anise extract or anisette liquor. We usually don't add nuts, but I tried chopped pecans and it was pretty good.
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Peach Cobbler Dump Cake I

Reviewed: Dec. 4, 2008
I made "apple" dump cake with pecans. (allergic to walnuts) It was very good. I will try peach next time.
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Sweet Potato Casserole IV

Reviewed: Dec. 4, 2008
I substituted mini marshmallows for the 1 cup of white sugar and soy milk for condensed milk. (lactose intolerant) I also added some nutmeg and cinnamon. It turned out pretty good and not overly sweet. The topping alone is sweet enough!
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Butterscotch Bread Pudding

Reviewed: Nov. 18, 2008
I loved this recipe, but had to make a few changes. I substituted soy milk for regular milk and used a loaf (16 oz) of cinnamin-raisin bread instead of white bread. I also added 1 cup of shredded coconut and sprinkled chopped pecans on top before putting it in the oven. Delicious and not overly sweet!
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1 user found this review helpful

 
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