Dee Blues Recipe Reviews (Pg. 1) - Allrecipes.com (13094638)

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Gourmet Mushroom Risotto

Reviewed: Apr. 2, 2014
Gourmet Mushroom Risotto... the name says it all.
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1 user found this review helpful

Mushroom Orzo

Reviewed: Feb. 23, 2014
I only use a 1/4 cup of butter. I also use chicken broth of veggie broth instead of water. I add 1 cup mushrooms. I don't salt it since there is Parmesan cheese, which give enough salt. I'm sure the recipe in its original would be great too. Thanks for sharing
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Grandmother's Buttermilk Cornbread

Reviewed: Jun. 12, 2013
Good recipe, not too sweet. I may try them with whole wheat next time.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 8, 2012
I must have made these many times and they're always eaten up quick. I tried making them today with peanut butter chips. Excellent. I'll try different pudding mixes in the future.
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Grilled Chipotle Marinated Chicken

Reviewed: Aug. 4, 2012
I have now made this marinade quite a few times. The marinade can be altered a bit to taste preferances and/or availability of ingredients. But just as it is, it's wonderful. You can also use it for boneless skinless chicken breasts and thighs, not just whole chickens with skin on. I've made it at least six times and it is definately a keeper. Thanks for sharing.
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2 users found this review helpful

Banana Oat Muffins

Reviewed: Apr. 16, 2012
I'm giving it a 5 star, because its an excellent basic recipe that can me changed a bit, like other reviewers have noted. I did not make any changes this first time, and my boyfriend loved them just as they are. I will make them with peanut butter chips in the next batch, a suggestion from my boyfriend.
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4 users found this review helpful

Roasted Kohlrabi

Reviewed: Mar. 17, 2012
This was a nice change. Good with, or without the parmesan cheese.
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1 user found this review helpful

Mom's Cucumbers

Reviewed: Feb. 1, 2012
I decreased sugar a wee bit, increased onion a wee bit as well as the celery seed. But I'm sure the recipe would be good 'as is'. I'm making it a second time today.
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1 user found this review helpful

French Canadian Tourtiere

Reviewed: Nov. 22, 2011
I halved the salt and doubled the spices (personal preference). I replaced 1/2 lb. of the ground pork for 1/2 lb. of ground veal, which is often done here in Quebec. I made a good pastry with a blend of shortening and butter and I also put some thyme in the pastry as well. I've made it twice and the second time I put in a cup of frozen peas - not traditional, but it worked. I only like homemade tourtieres and now I have a recipe which is really appreciated. Thanks for sharing.
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8 users found this review helpful

Cream Cheese Frosting II

Reviewed: Nov. 22, 2011
I wouldn't change a thing on this recipe. I enjoy the fact that this frosting isn't overly sweet. Others love it too. A recipe to keep and use over and over again in the future.
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2 users found this review helpful

Honey Bran Muffins

Reviewed: Feb. 22, 2011
Good Recipe, though it may be a bit sweet for some people. I greased the muffins tins well, but they muffins would not come out in one piece, the tops broke off. Next time I will line the muffin tins instead.
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1 user found this review helpful

Savory Kale, Cannellini Bean, and Potato Soup

Reviewed: Oct. 15, 2010
I doubled the recipe because I had a lot of Kale. I used more chicken broth (homemade) instead of adding water. Used canned diced tomatoes like some other reviewers instead of white wine. Used dried herbs instead of fresh. I didn't double the cannellin beans though and instead put some diced chicken breast. I added some peppercorns while cooking. I didn't find it spicy enough, so when I ate it I added some hot pepper flakes. Maybe if the initial hot peppers were in from earlier on it would have given some more kick.Pretty good recipe, though I think with Italian saugage or bacon it would have even been a bit better.
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4 users found this review helpful

Hazelnut Chiffon Cake

Reviewed: Apr. 24, 2009
The batter was way too thick and it was very difficult to fold in the egg whites. Consequently the cake was somewhat dry. The icing was very good. I have to admit I didn't have any all-purpose flour so I had substituted cake flour, adding 2 tbls. per cup as is ususally done when substituting cake flour in recipes. I may try this cake in the future with regular flour, but I have to admit I was disappointed.
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3 users found this review helpful

Greek Lemon Cake

Reviewed: Mar. 11, 2009
I followed the recipe to a tee and it was just shy of being 100% perfect, in that the lemon juice and zest, in my opinion, could have been increased. I will also add lemon extract as well as previous reviewers have done. However I still will give it 5 stars. The texture of the cake was incredible, and I received so many complements! I will definately bake this cake again.
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3 users found this review helpful

Roasted Asparagus with Herbes de Provence

Reviewed: Dec. 12, 2008
Having tried this once I know that this will become a regular way for me to prepare asparagus. Simple and excellent.
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2 users found this review helpful

Morning Glory Muffins II

Reviewed: Nov. 19, 2008
I personally didn't try the muffins, but gave them to a volunteer group as well as a few to a friend. When asked, they rated them between 4 and a half to 5. I followed the recipe to a tee. I will make them again.
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1 user found this review helpful

Banana Pumpkin Bread

Reviewed: Nov. 13, 2008
Very good recipe, worth using again. I made them into 18 muffins (regular size). Baked about 25-30 minutes, I can't recall exactly. My friends gobbled them up.
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1 user found this review helpful

Red Enchilada Sauce

Reviewed: Nov. 12, 2008
I forgot the basil when cooking and I only used a 1/4 cup of chili powder, but I will use 1/3 cup next time. Also I didn't have a green pepper, so I used a red one. I pureed the sauce after it had cooled down a bit. This sauce may not be authentic, but it is excellent. My guests thought so, and so did I. I used it with my black bean and cheese burritos. Definately a keeper!
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1 user found this review helpful

 
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