flacaConfectionist Recipe Reviews (Pg. 1) - Allrecipes.com (13178405)

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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

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

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

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

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

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

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

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

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

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

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 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

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

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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29 users found this review helpful

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

Manicotti Italian Casserole

Reviewed: Jan. 17, 2011
This tastes very similar to a great lasagna if you use your favorite sauce. (My favorite is the Classico Four Cheese sauce, to which I add minced garlic and a bay leaf while I simmer it in advance.) To be honest, I hate mushrooms and therefore omitted them. I likewise used mini pepperoni slices because I had those on hand already, and stirred them into the pasta/sauce mix so they would not burn or curl up. The other thing I changed was that I mixed some of the mozzarella (which I was running low on) with some ricotta cheese I had on hand, added some Italian seasonings to it along with a beaten egg and some more minced garlic, and then dolloped this mixture into this dish, topping it all off with the remainder of the mozzarella. I highly recommend this method for the cheese, especially if you love garlic like I do. This is a highly adaptable dish I will be making again and again.
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Slow Cooker Beef Stroganoff I

Reviewed: Mar. 4, 2011
Really amazing stroganoff, with the following modifications (mostly based on others' reviews so far): 1) Sliced up a london broil instead of using stew meat 2) Doubled the rest of the recipe, except for the Worchestshire and cream cheese (the latter of which I omitted entirely) 3) Added powered garlic (maybe half a tablespoon), pepper to taste, 3 beef bullion cubes, about a 1/4 c. of beef stock and a full pack of dry onion soup 4) Used sour cream to taste instead of cream cheese, regular cream of mushroom soup and a pint of fresh mushrooms wrapped in cheesecloth (which I left in throughout the cooking process, so I could hold some of the stroganoff back --for those of us who really do not like mushrooms --before returning them freely to the sauce). Everyone cleaned their plates. To be clear, doubling the recipe meant using a cup of chopped onion. However, I used three cans of condensed mushroom soup because it was smelling so onion-y and since I had so much meat in there, but the fresh mushrooms surely also helped the overall flavor of this dish for us. Also, I forgot to add any water, but it did not need it anyway. Really, the way I made it varies quite a bit from the original recipe, but if not for this recipe I would have just been using the same old seasoning packets we have relied on for years and this is so much better I have to give it five stars regardless for inspiring me to tinker with it. Thanks for sharing it!
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3 users found this review helpful

Chocolate Peanut Butter Squares

Reviewed: Mar. 4, 2011
This should be called "Chocolate Peanut Butter Crack" it's so addictive. That said, I followed others' advice by: *cutting the sugar down to 3c. *mixing the sugar together with 1 3/4c. graham cracker crumbs first *adding the peanut butter to the melted butter while it was still in the sauce pan on the stove, so that it combined well before adding it to the dry ingredients *pressed the peanut butter mixture into a 9x13" glass pan [lined in foil] by using the back of a metal spoon *melted 1c. milk chocolate chips and 1c. semi-sweet chocolate chips with about 4 tbsp. butter for the topping You cannot eat just one of these.
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5 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 2, 2012
Delicious! I followed Ferguna's advice by doubling the liquid portion of this recipe, but it was a little too much (as it overflowed a deep dish pie pan). I will still double the liquid portion next time, but now I know I will not need all of that liquid to fill the pan. I doubled the whole recipe, and I have no idea how a single recipe of this could possibly feed eight people. Everyone in my house went back for seconds -- even my 11-month-old. I will definitely be making at least double this recipe again and again. Thank you for sharing this recipe, Robbie!
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Apr. 26, 2012
So good! I followed the recipe almost precisely, but also doubled it all. I had no buttermilk on hand, which other reviewers mentioned using, so I made my own [1c. milk, 2T white vinegar; stir and let sit five minutes], and I used the entirety of that because the base of this recipe was so thick. Other than that, I might go get some large-crystal sugar to top these next time, but I also like the crunch the original recipe gives you. Doubling the recipe gave me 21 normal-sized, perfectly-domed muffins I strongly recommend to all. You do not need vanilla, by the way.
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3 users found this review helpful

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