Mimi Recipe Reviews (Pg. 1) - Allrecipes.com (13470833)

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Creamed Chipped Beef On Toast

Reviewed: Apr. 14, 2011
Good comfort food--a family favorite on Christmas morning forever. We add hard boild eggs.
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Pork Dumplings

Reviewed: Jan. 31, 2011
I made half the recipe and used a whole pack of wrappers. I used bok choy and steamed them. Outstanding! So much cheaper than buying them at Chinese restaurant. Will make them again and again.
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3 users found this review helpful

Banana Oatmeal Cookie

Reviewed: Feb. 19, 2010
I make these cookies from my mother-in-law's recipe that includes chocolate chips. One of my all time favorite cookies.
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3 users found this review helpful

Simple Sicilian Salad Dressing

Reviewed: Feb. 17, 2010
Thank you so much for presenting this recipe. If there is one thing anyone who cooks needs to do is: learn to make salad dressing. DON'T ever, ever buy that awful stuff from the supermarket. For a few dollars you can stock your cupboard with olive oil, a variety of vinegars and there you go. Just pour everything in a small Mason jar and shake. I like to add honey ( I'm a beekeeper), some dried herbs, whatever. This is a great starter recipe. My go-to vinegar is white balsamic---all the flavor but with a lighter color. Thanks again.
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5 users found this review helpful

Baked Egg Rolls

Reviewed: Feb. 5, 2010
Fantastic! Crispy egg rolls without frying--sooo good. The filling is perfectly flavored. I didn't have bean sprout but add napa cabbage for crunchinest. It did need a little more of the sauce to make the filling thick enough and I added just a bit more soy sauce. My husband was impressed and ate quite a few, actually many of these. If you keep the filling and skins in the fridge, you could make them anytime. Be sure to turn them half way through cooking for even browning. Thanks for the terrific recipe.
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15 users found this review helpful

Cabbage Rolls II

Reviewed: Jan. 24, 2010
Outstanding!!! I've eaten cabbage rolls my whole life and have made them for my family for the past 40 years. I make them with a sweet and sour sauce and sometimes with sauerkraut, but this beats them all. I didn't use the worch. sauce and I used white basalmic vinegar instead of lemon juice but left this recipe as perfect as wriiten. Thanks so much and my family thanks you too.
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1 user found this review helpful

Kay's Spaghetti and Lasagna Sauce

Reviewed: Jan. 19, 2010
Great, easy recipe. Makes you wonder why anyone would spend all that money on jarred sauce in the supermarket. Keep tasting it for salt---it may need a little more. One note: as an experienced cook, I always add a bit of sugar to anything I cook with tomatoes--fresh or canned.
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4 users found this review helpful

Grandma Olga's Kolacky

Reviewed: Dec. 14, 2009
If your great-granny made these she was a saint. I wrangled the dough and added another several cups of flour while rolling it out. Also I added about 1/2 cup sugar to the dough before rolling. I think the sorta off taste is the sour cream. On the plus side, the finished cookies were delicious with a dusting of powdered sugar. I used Solo fillings in apricot and cherry. Taste good but too, too much trouble---I'm a bar cookie kind of baker---down and dirty and easy.
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9 users found this review helpful

Peanut Blossoms II

Reviewed: Dec. 12, 2009
I make these every year. This year I had only the natural type pb and went ahead and used it, wary of the results. They were delish. I also baked them in my convection oven so I could make two trays at once. The cookies were a little flatter, not much, but very chewy and---I got done in half the time.
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2 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 19, 2009
This is a really tasty side dish, we made it with baked ham. It makes a corn bread layer on top with a corn pudding bottom layer. Just what I was looking for. TIP: An 8x8 pan would be too small. I used a 7x11 baking dish and it was pretty full. Baked it almost one hour.
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4 users found this review helpful

Spaghetti Squash I

Reviewed: Nov. 2, 2009
I have been making spaghetti squash for 30 years. Here's a tip. Don't cut it in half, that cuts the shreds in half. Cut it across into circles, then bake. When you use a fork to remove the pulp, it will really resemble spaghetti.
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4 users found this review helpful

Squash-Apple Bake

Reviewed: Oct. 15, 2009
FANTASTIC!!! I could have eaten the whole dish. The squash was tender but held its shape and the apples (Stayman) softened perfectly. I would cut down just a bit on the sugar. But this recipe is wonderful. Ten stars
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1 user found this review helpful

Greek Lemon Chicken Soup

Reviewed: Oct. 15, 2009
We ate this as our main course with toasted pita bread---really nice on a cool day. I added one teaspoon of jarred garlic, skipped the celery. It was creamy and thick and lemony. A little different from my usual chicken soup but I will definitly make it again. I used leftover roasted chicken breasts and homemade chicken broth from my freezer. Since we keep chickens, I always have extra eggs. It was an economical dish for us. Instead of rice I served the soup over Israeli couscous.
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1 user found this review helpful

Apple Crisp IV

Reviewed: Oct. 15, 2009
So delicious! The easiest apple crisp I've ever made and the best. I do agree it needs more apples. I made mine in a 7 x 11 glass baking dish and recalculated the servings to 12 and used five large apples and it could have used at least one more. The double crust is fantastic and was just as crisp the next day. A real keeper.
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4 users found this review helpful

 
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