rocksoutforcheese Recipe Reviews (Pg. 1) - Allrecipes.com (13283610)

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Crab Stuffed Mushrooms

Reviewed: Apr. 28, 2012
This recipe is ok as a starting-off point, but left alone I didn't care for it at all. I added fresh italian parsley, lemon pepper, a little cayenne pepper, fresh lemon juice (about 1/2 a lemon), sharp cheddar and mozzarella cheeses, onion salt, and a little cream to the crab mixture. It definitely tasted a lot better after I doctored it up. I think next time I will just go with a cream cheese and crab mixture, because I believe it would taste better. Lesson learned! If you were to add just one ingredient to the original recipe list, it should be some fresh lemon juice to brighten it up a little bit.
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3 users found this review helpful

Summer Lasagna

Reviewed: Oct. 10, 2010
Pretty darn good! I didn't have a problem with it being too watery. I used full fat ricotta cheese and added a good amount of fresh garlic. My daughter loved it, and it was an awesome option for me since I can't eat wheat. I haven't had lasagna in a very long time! So glad I tried this recipe!!
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7 users found this review helpful

Cream of Mushroom Soup I

Reviewed: Oct. 1, 2010
A very good basic recipe that can be tweaked to your liking! I made this for dinner tonight. I expanded it a bit, made about 6 servings. I sliced half of the mushrooms and chopped the other half, sauteed them in butter with onion and garlic. I did not puree any of it. I used heavy cream instead of half and half and beef broth instead of chicken broth. Thickened it with xanthan gum since I can't eat wheat and am on a low carb diet anyway. This was delicious! Even my four year old ate some! :D
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Oct. 13, 2009
Just wonderful! I had to use 3tsp of milk. I used this icing with "the best rolled sugar cookies" recipe from this site. I made a bunch of the sugar cookies, and I loved this icing so much I LITERALLY spent ten hours in the kitchen yesterday decorating all of my Halloween cookies! I can't wait to make more before Halloween comes, and I'm already thinking of reasons to make more before Thanksgiving and Christmas! Thank you for this great recipe. This is the first time I have ever enjoyed baking and decorating sugar cookies! :) I would recommend using Wilton icing colors, and Wilton decorator/candy maker bottles.
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2 users found this review helpful

Hearty Split Pea Soup

Reviewed: Oct. 11, 2009
Good recipe. I made the mistake of adding water from the tap, instead of boiling it first, so mine took much longer to cook. It was very good though! I used turkey ham and about 2 1/2 cups of carrots.
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Oct. 11, 2009
WONDERFUL!!! I can't say enough good things about this recipe. I chilled the dough overnight, and it was the easiest time I have ever had rolling out sugar cookies. They did not stick, they cut beautifully, and they looked great coming out of the oven. The first little batch I put in browned too quickly, so I turned the oven down to 375 degrees and that fixed the problem. I also added an extra 1/2 cup of sugar. I'm going to be making these ALL season!!! Thank you for a great recipe! I'll be passing it along to my family :)
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0 users found this review helpful
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Sausage Stuffed Mushrooms II

Reviewed: Sep. 17, 2009
I've been making these for a long time. Party-goers always love these! Sometimes I make them for a quick dinner for me and my husband. When we do eat them as an entree I use fat free cream cheese to save on calories, but it really should be made with full fat cream cheese. I always add sage to the cheese/sausage mixture, and top with snipped parsley before baking.
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2 users found this review helpful

Ragu® Upside-Down Deep Dish Pizza

Reviewed: Sep. 15, 2009
Neither my husband or my three year old liked this. I didn't try it because I don't eat flour/sugar. I think I'll just stick to my regular homemade pizza for my family.
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1 user found this review helpful

Bacon Mushroom Swiss Meatloaf

Reviewed: Sep. 8, 2009
This was great. I made changes to suit my low-carb lifestyle. I left out the evaporated milk and replaced cornflake crumbs with low-carb pita bread crumbs. I did not use bacon simply because we didn't have any, and I topped the meatloaf with mushrooms instead of mixing them in. I know that makes it not quite the same recipe, but you get the idea. My three year old and husband enjoyed it very much.
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1 user found this review helpful

 
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