flacaConfectionist Recipe Reviews (Pg. 2) - Allrecipes.com (13178405)

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Caramel Apple Pork Chops

Reviewed: Dec. 14, 2010
There was no consensus in my house on this recipe. Half thought it was merely okay, but the rest of us totally prefer the salty fried version of pork chops and could not finish eating this dish. I guess we are creatures of habit, because a sweet pork chop didn't do it for us. It turned out really pretty, but I will not be making it again.
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1 user found this review helpful

Dripping Roast Beef Sandwiches with Melted Provolone

Reviewed: Dec. 14, 2010
Absolutely to die for! The first time, I followed the recipe exactly. The second time, I took a frozen beef roast (salted and peppered it) and put it in the crock pot in the morning, then by afternoon it was tender and perfectly done. This I sliced and returned to the crock pot to soak up some of the drippings while I prepared the soup/worcestershire mix and split the French bread rolls I bought this time from the bakery section at my local super Walmart. I used a slotted spoon to add the meat to the soup, but wasn't overly concerned with the drippings getting into the soup either. Then, after it was heated, I used metal tongs to add the meat to the rolls and spooned on the soup. A half slice of provolone fit perfectly on these smaller rolls; it was a perfect dinner portion size too! Served it with pasta salad and baked beans. So easy, delicious and much cheaper than buying deli roast beef, so I will be making it this way again and again.
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32 users found this review helpful

Easy Baklava

Reviewed: Nov. 1, 2010
I just tried the baklava I made, which varied only slightly from this recipe, and it's not super sweet but still rather yummy. I used all pecans for the filling, instead of the mixed nuts the recipe called for, and I used dried grated lemon peel (instead of fresh lemon zest) as well as raw honey in the syrup mixture. I buttered each of the layers using a pastry brush dipped in melted margarine, but using only as much margarine as I needed to lightly coat each layer [each layer really being a set of two sheets of the dough]. I also cut the baklava into the traditional triangles [or how it is typically sold] prior to pouring the syrup mixture into it, so that the syrup could cut through the layers. Because I had all my ingredients ready and measured out in advance, I found no need to cover the dough with a damp cloth in between adding the layers. Phyllo dough tears so easily, it's wonderful how the boxes it is sold in these days include sheets that fit about perfectly into a 9 x 13" pan (with no need to cut it in half), so layering it all took some patience but came to roughly the half hour the recipe said it would. Thanks for sharing this recipe, Arvillalar! Surely, it's a keeper.
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12 users found this review helpful

French Baguettes

Reviewed: Oct. 6, 2010
These baguettes are ideal for slicing up to place atop a bowl French onion soup. I doubled the recipe, and made the dough by hand because I couldn't find my bread machine. I also proofed the water, yeast and sugar before adding the flour and salt, as others had suggested. After I formed the loaves, I froze two of them, covered in lots of plastic wrap. (I would also use foil if freezing it for a longer period than that, though.) Making this dough by hand was utterly worth it to make an authentic French onion soup, complete with Guyere and mozzarella cheeses melted on top after all, but rather time-consuming to collectively do. So, I have got to find my bread machine for the next time I make this. Thanks for sharing this recipe, Judy!
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3 users found this review helpful

Banana Cupcakes

Reviewed: Oct. 6, 2010
This recipe indeed makes 18 moist, delicious banana cupcakes! I had a bunch of bananas that were about to go bad, so I used them -- super easy to mash. I followed the cupcake recipe to a tee, but used a different frosting for them.
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1 user found this review helpful

French Onion Soup Gratinee

Reviewed: Sep. 22, 2010
My whole family loved this soup -- even my 8-year-old (a finicky eater who at first said she didn't want any of it) told me how good it is. I quadrupled the recipe and am freezing half of it now. (It all just barely fit into our largest stock pot.) It's a feat to stir 16 finely-sliced onions at once, but stir them frequently [with someone else holding the pot in place, if you're making this much at one time] lest they burn. I also left the seasonings (which I had tied up in cheesecloth) in the soup about a half hour longer than the recipe said, as it took a while to simmer and I was going by taste at that point. Of the eight sweet onions called for in the recipe, I instead used large yellow onions, as I had them on hand already. I also used grated (rather than sliced) Gruyere and mozzarella for the cheeses, omitted the paprika and for the bread used the French Baguettes Recipe by Judy Taubert, here: http://allrecipes.com/Recipe/French-Baguettes/Detail.aspx. This is the first time my 20-year-old niece ever tried French onion soup, so her frame of reference for it will forever be skewed to this high mark -- it's that good. It took us together three hours from prep to finish to make just this much of this soup, but it was really worth it to make that French bread to go with it, so take that extra step if you can. Thanks for sharing this recipe, Jersey Tomato! It's a keeper.
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2 users found this review helpful

Funnel Cakes IV

Reviewed: Sep. 21, 2010
Just like being at a carnival. I will use this recipe again and again. Thanks so much for sharing it!
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0 users found this review helpful

Real Chiles Rellenos

Reviewed: May 6, 2010
Thanks so much for taking the time to post this awesome dish, *Fat~Dog! To be fair, I love this dish but my kids hated it. To me, the breaded and cheese-filled peppers reminded me of being off the beaten path in Cancun to eat dinner: so delicious! The accompanying sauce I did not so favor, though I could not find Mexican Stewed Tomatoes nor Mexican Oregano, so I had to use the usual versions of those and instead added a little bit of chile peppers and their juice to the sauce which surely would have changed it. This is a rather labor-intensive dish, so start making it well in advance of a meal. I would also recommend just deep-frying the peppers to ensure the cheese inside melts thoroughly.
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8 users found this review helpful

Peppermint Brittle

Reviewed: Apr. 18, 2010
Add a teaspoon (or more) of peppermint extract to this recipe. Also, it helps if you own a food processor to smash up those candy canes, as it creates a little powder along with those chunks of peppermint to stir into the chocolate, which likewise boosts the peppermint flavor some.
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4 users found this review helpful

Turkey Florentine

Reviewed: Apr. 18, 2010
I followed this recipe to a tee, trying to use up some leftover turkey and my whole family loved it, which is really unusual.
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0 users found this review helpful

Holiday Peppermint Bark

Reviewed: Sep. 14, 2009
If you use the microwave to melt the chocolate, keep a close eye on it! It is done when some of the pieces still hold their shape but are nonetheless gooey, so don't over-nuke them! Stir it frequently to check on it. (If you find it drying out, try adding butter to smooth it out!) I usually use candy canes, which I put in the food processor on pulse. This easily creats some of that fine dust that others say to reserve for the top for a nice sheen. The best candy to use for this, though, are the semi-soft sort of peppermint sticks, but just put them in a plastic bag and beat them with a rolling pin, as they are a little trickier to work with, but they melt in your mouth! After you let the mixture cool, slam the bark on the counter, and use a real sharp knife to drive the tip into bigger pieces in order to further break them up. This tip is really useful if you make big batches like I do that can result in rather thick pieces. The original recipe here is pretty basic, so you can jazz it up however you like. I give this recipe four stars because it did not mention any peppermint oil, which adds a lovely extra hint of flavor to it that is simply a must, in my opinion.
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3 users found this review helpful

Lemon Herb Chicken

Reviewed: Jun. 11, 2009
Delicious. Not the simplest meal to make, but worth the wait while the chicken cooks in the sauce, as it smells wonderful. I used chicken thighs and dried herbs, which is what I had on hand, but I otherwise followed the recipe exactly. Served with similarly seasoned rice and green beans.
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3 users found this review helpful

Cheeseburger Soup I

Reviewed: Feb. 2, 2009
This soup was a nice change from the usual homemade types of soups. I thought it would be heartier than it was, but I did not follow the exact directions because cheeseburgers seem to me to consist of ground meat, seasonings, cheese, tomatoes, maybe onions, but certainly not celery and why would you add chicken broth to a beefy soup? (I used beef broth.) If I make this again, I'm adding tater tots to it instead of the hash browns others suggested, and possibly sliced flank steak instead of the ground meat (in which case I'll just slow cook it). This recipe, as everyone has made it their own, should be called Burgers and Fries Soup. It's really different, and I offer my kudos to the author of the recipe for inspiring everyone to switch things up!
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0 users found this review helpful

Amish Friendship Bread Starter

Reviewed: Feb. 2, 2009
So easy to make, but it stinks as it ages. I followed the advice of other reviewers here by covering the plastic bowl with a paper towel and using only wooden spoons to stir the recipe once per day. The mixture never stopped bubbling up for me. However, I used self-rising flour (as it was on hand), so I wonder if that made a difference.
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18 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Dec. 21, 2008
Do not alter this recipe, except to add more nuts if you're utterly crazy about them. My only qualm with peanut brittle involves pulling the brittle at the end because it cools so quickly, but other reviewers addressed this topic by suggesting that you put the pan in the oven before pouring the mixture onto it. Therefore, parchment paper (which can go in the oven) trumps wax paper and foil (which must be buttered and leaves a greasy side on your cooled brittle) for this recipe.
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17 users found this review helpful

Displaying results 21-35 (of 35) reviews
 
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