nicole t. Recipe Reviews (Pg. 1) - Allrecipes.com (13056238)

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Real Wisconsin Fried Cheese Curds

Reviewed: Apr. 5, 2014
I live 10 minutes from Wisconsin and we have the best deep fried cheese curds the world at the Minnesota State Fair. I thought these were delicious. The batter is nice and light and coats really well. I used a Hefeweitzen beer. Yum! I used Ellsworth Cheese Curds, made in WI and they are really good! If you do not have an electric deep fryer, invest in an instant-read digital thermometer so you can keep your oil temperature correct. Too hot or too cool and your curds will not fry well!
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Johnny Marzetti III

Reviewed: Apr. 1, 2014
I made this for my family (inlcuding two pre-school aged boys) and everyone liked it. I didn't have any celery, so I substituted some sweet red bell pepper for some more 'veg'. I also added garlic powder to taste and about a tsp of pizza seasoning. I mixed half of the cheese in the casserole so it wouldn't all be on top. Will definitely make it again as the ingredients are so basic and almost always in my pantry/fridge. Thanks!
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Cheesy Creamed Spinach

Reviewed: Mar. 23, 2014
I cut this recipe by 1/3 which was still plenty for our family of 4 (with 2 small children). I used shredded Italian blend cheese for the provolone and 1/2 and 1/2 instead of heavy cream and it turned out great. Before I sauteed the onion, I fried up 3 slices of thinly-sliced bacon until crispy and added that after it was all finished. Delicious! My kids even loved it and asked for more!
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To Die For Blueberry Muffins

Reviewed: Aug. 12, 2012
I increased the yield on these to 12 (used 2 full eggs and 2 cups of bluberries because that is what I had) and got a full pan of 24 mini muffins (easier for my little boys to eat). I had extra topping (used brown sugar instead of white), but they turned out great. They did not sink. The muffins are light and tasty and I know my boys will love them in the morning! Will definitely make these again!
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Just Cheese Soup

Reviewed: Jan. 14, 2012
I halfed the recipe and also pureed the soup before adding the cheese. It was good. I used it to mix half and half with tomato soup in a bowl for a recipe/idea I saw in Rachael Ray's magazine. It was very good with the tomato soup and some homemade coutons (cubes of bread fried in butter). I chose this recipe because it didn't call for a Velveeta-type cheese. I don't keep that on hand!
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Sister Schubert's® Sloppy Joes

Reviewed: May 26, 2011
Delicious! I wanted to make sloppy joes but I didn't have our favorite jarred variety sauce in the pantry, so I gave this a try. My husband likes it sweet so I added a litle more brown sugar, other than that I followed it to the letter (reduced to 4 servings). Will print for my recipe box for sure!
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Split Pea and Ham Soup II

Reviewed: May 1, 2011
I simmered my ham bone overnight in my Crock Pot with some onion and carrots then strained it in the morning and added yellow split peas as that is what I had on hand, some onion, about 2 cups of chopped ham, and the garlic. My Crock Pot was about 2/3 full with broth. I added some leftover cooked, chopped baby carrots about an hour before serving. I simmered it on low all day after bringing it to a boil on high. I just needed to add salt and pepper at the end. It was delicious!
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Turkey a la King Deluxe

Reviewed: Jan. 30, 2011
We really liked this. The only major change I made was adding a small chopped onion instead of onion powder. We love onions. Plus I had some shredded carrots so I just used those. I served it over rice and it was very tasty. Added some shaved parm to the top, too. Yum! Thanks for the recipe!
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Pork in Peanut Sauce

Reviewed: Jan. 28, 2011
I thought this was pretty good. I don't really know how someone thought it was salty... I kept adding soy so I could taste it! But I use high-quality soy so maybe that is why. I also used peanuts because I didn't have cashews and didn't really want to mix my nuts, anyway. lol. And I didn't add too much red pepper flakes because I wanted my 2 year old to at least try it and not gag. It was different and a nice change of pace for a stir fry!
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Ham 'N' Cheese Quiche

Reviewed: Nov. 19, 2010
I have this recipe in my box @ home now. It always comes out perfectly! You can use any fillings you want. After looking at other quiche recipes on this site that call for 2 cups of milk or cream PER quiche I can see why they get reviewed as too soft. This one with 1 cup is perfect! Thanks for a great basic recipe!
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Leftover Casserole

Reviewed: Apr. 6, 2010
This was a good basic recipe. I used left-over Easter ham. I cooked the macaroni first and added frozen peas the last few minutes of cooking instead of the mixed vegetables. I also added 1/2 a diced onion, garlic powder, and dry mustard. I substituted Monterey Jack cheese as that was what I had on hand. It was quite tasty and my husband liked it a lot.
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Old-Fashioned Rice Pudding I

Reviewed: Dec. 25, 2009
I made this on Christmas Eve and it turned out FABULOUS. I would have given it 5 stars but it definitely needed some modifications. I did what other reviewers suggested, and used 5 cups of milk (I actually used 1 c heavy cream, 3 cups 2% and 1 cup whole milk) and the 3 tsp of vanilla (I used Madagasgar Bourbon vanilla). It would have been dry otherwise I am sure. I also used 1 tsp of cinnamon, orange-essence cranberries instead of raisins, and Jasmine rice because I didn't have any regular rice. I used a heaping 1/2 cup. I melted my butter before mixing it in. I did make sure to stir several times the first 45 min. or so. Then I let it cook just under 2 hours. Took it out and let it sit for 3 hours because that is when we got back from Christmas Eve dinner. It was absolutely wonderful and everyone raved. I put a little cream on mine, but it wasn't too dry. It was just right. Thanks for the recipe and the tips, everyone. This is a keeper!
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Coconut Cream Cake II

Reviewed: Nov. 18, 2008
This cake was very good- super easy and super moist. I made as a Bundt cake (baked 40 minutes). I also added a macaroon filling that I got from the Chocolate Macaroon Bundt Cake on this site. Next time I would double the filling as that recipe was for a 10 cup Bundt and I have a 12 cup. The filling was tasty but there wasn't enough. I also used coconut extract for vanilla as I had on hand. If you love coconut, you will love this cake. I served it to our pastor who was visiting for our son's pre-Baptismal meeting and he raved about it!
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