Rich S. Recipe Reviews (Pg. 1) - Allrecipes.com (13387093)

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Rich S.

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Pumpkin Pancakes

Reviewed: Nov. 5, 2014
Delicious! I noted some folks say to cut back on the milk. I had some half and half that was approaching its expiration date, so I used that. I didn't measure, I just added as needed to get a thick pancake batter consistency. I'm thinking chopped nuts for the batter or topping would really work nicely.
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Buffalo Chicken Wing Sauce

Reviewed: Oct. 20, 2014
Excellent! I breaded and fried some wings, made the sauce with one adjustment: I thickened it a bit with guar gum. Then I poured it over the wings and baked them for a while. Definitely will make this again!
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Chef Filip's Sourbread

Reviewed: Sep. 1, 2014
Very good! I did have a bit of an ingredient snafu. I could not find malt powder. Someone suggested something called barley malt syrup. I used the same amount as specified for the powder. It seemed to work OK. I did find the powder on baking day, so there is some in there. I do wish I'd listened to that voice inside of me that said "Cut this recipe waaaaaayy back!" I did read that starter can be frozen. I'll have to try it.
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Lemon Chicken Piccata

Reviewed: Feb. 26, 2014
Wow. This is one of those recipes I never would have looked for, but it showed up on the Allrecipes home page. I must confess to a couple of minor tweaks. I used olive oil, because it was there, not in the basement, like the bottle of canola oil. I also decided to not reduce it so much, so I added guar gum to thicken it up. I'll be making this again!
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Yeast Dumplings

Reviewed: Jan. 25, 2014
I'd say it was a good base for something better. Too much sugar, so next time I'll cut it way back. Maybe add some more seasoning, like Italian seasoning, black pepper, and serve with garlic butter. Nothing like taking a German dish and making it Italian! And due to the heaviness, I'd say it serves 8-10, not 6.
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Rich and Simple French Onion Soup

Reviewed: Jan. 23, 2014
Very good, but I didn't have the cheeses listed, so substitutions were made. Next time, I will cut back on the butter. Good stuff!
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Bacon and Eggs Potato Salad

Reviewed: Jul. 9, 2013
This is delicious! Though I forgot the peas. Easily remedied. I think I wound up with potatoes quite a bit larger than in the recipe, even though they're red. I cubed them, rather than quartering. I might suggest a change in wording on the recipe, though. 2 tablespoons of PREPARED mustard. I picture some poor soul dumping that much dry mustard in there. You wouldn't do that twice! Think I'll add some paprika for color. This recipe is definitely a keeper!
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Buttermilk Pie

Reviewed: Feb. 7, 2012
My first attempt, and I'm a believer! I used the very small tin foil pie plates, which worked well. That's because I only had 1/3 cup of buttermilk left over! Question-- Should I have baked it until it was as dark as the picture, or is that something else sprinkled on top?
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Old Fashioned Onion Rings

Reviewed: Jan. 8, 2012
By far, the best recipe so far! Why not 5 stars then, Rich?? Because of my technique, which I will tweak a bit. When dredging in the flour/salt/baking powder mixture, give it a good shake or tap, as sometimes flour clings, causing the batter to fall off in a clump. It mentions the "tap" when removing from the breadcrumbs. Also, because this recipe does cause the breading to be rather thick, next time, I'll try double onion slices, as in ring inside of ring, trying to balance the onion:coating ratio a bit. I do believe I'll try this method with chicken!
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Cauliflower-Cheese Soup

Reviewed: Jan. 10, 2011
Like many others, I didn't follow the recipe due to taste and "what do I actually have in the house now"? My differences were I used chicken bouillon broth, as I reflexively drained the boiled vegetables. Also, I used habanero jack cheese. YEESSSS!!! I highly recommend that "adjustment"!
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Creamy Buttermilk Dressing

Reviewed: Jun. 21, 2009
Excellent, though with some unavoidable modifications. I didn't have light mayo or sour cream, so I used regular. One modification that was avoidable was the addition of dried chives in the blender, which turned it a lovely shade of green. I'll leave that out next time.
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A Southern Fried Chicken

Reviewed: Jun. 8, 2009
One thing that always annoyed me about fried food was no matter what seasonings I put in, frying seemed to kill them. Not the case with this batter! Now I know the secret is to put the seasonings in the liquid, then dredge in seasoned flour, as well. Thanks for the great recipe!
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6 users found this review helpful

 
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