mrs.embee Recipe Reviews (Pg. 1) - Allrecipes.com (13503897)

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Pan Cream Puff

Reviewed: Mar. 18, 2014
I brought 2 pans to our church's Fish Fry and they disappeared in a flash - well except for a few pieces the dessert table ladies stashed in the back for themselves! The recipe was super easy to make, and making a day ahead is such a relief for my busy schedule. I omitted the almonds and made my own whipping cream - personal preference.
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Juicy Roasted Chicken

Reviewed: Mar. 4, 2014
Made as directed but baked in a glass dish instead of a roasting pan allowing the bird to be partially submerged in the juices while baking. While the bird was resting I added some flour/water to the drippings and made an out-of-this-world gravy (that I may or may not have eaten with a spoon). Next time I will bake this breast-side down to give the white meat even more flavor.
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Simple Chicken Gravy

Reviewed: Mar. 4, 2014
Just perfect.
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Creamy Chocolate Frosting

Reviewed: Feb. 26, 2014
Absolutely perfect! I subbed skim milk only because there was no evaporated milk in my pantry. This yields a creamy, fluffy, mousse-like frosting. One batch was enough to conservatively frost 24 cupcakes so if you plan to pipe frosting and be decorative you may want to adjust accordingly.
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Slow Cooker Texas Pulled Pork

Reviewed: Feb. 26, 2014
I have never had Texas Pulled Pork so this rating is basing on our own personal tastes and not whether or not this is authentic. After cooking on low all day the roast was simmering in a lot of juice. I shredded the meat and stirred back into the crock, but the juice did not help flavor the pork. We still prefer "BBQ Pork for Sandwiches" which has fewer ingredients/more liquid but seems to yield tastier meat.
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Cucumber Crunch Salad

Reviewed: Feb. 26, 2014
Three stars as written for us. This was better the next day after the tang of the vinegar penetrated the cucumbers some, but it was quite watered down. Overall I like the idea and will make this again with only 1/2c water.
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Garlic Salmon

Reviewed: Feb. 21, 2014
My fillet cooked in precisely 20 minutes and clean up was a breeze. The lemon rind left a slightly bitter taste on the fish so next time I will squeeze fresh lemon juice on top instead of layering with lemon slices.
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Smooth and Creamy Peanut Butter Pie

Reviewed: Feb. 14, 2014
Tooth-achingly sweet - and completely perfect. Serve with a dollop of very lightly sweeted whipped cream.
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Slow Cooker Chicken and Dumplings

Reviewed: Feb. 13, 2014
Familiar flavors and supremely easy to prepare. My husband liked this a lot. I would prefer a jazzier/healthier dish, but I knew what I was getting into with the ingredients so I'm not going to complain about its' sodium content or simplicity!
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Stuffed Shells IV

Reviewed: Feb. 5, 2014
A simple recipe with good flavors. The filling was enough to stuff a 9x13 pan plus a 6" round baking dish - and there were a few shells left over from my 12oz box which was great since some of them split while boiling. I prepared the shells ahead of time so all I had to do before dinner was slide the pans in the oven. Personal Preference: substituted spicy pork sausage and fresh spinach.
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Spinach Pie

Reviewed: Nov. 21, 2013
Children and parents all loved this at my house. I only used 2 eggs and eyeballed the amount of cream/egg mixture I put into the spinach since I was using an already-opened bag of fresh spinach and didn't quite know how much was in there. Despite the cream this didn't taste overly rich. Wonderful side!
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Taco Spaghetti Bake

Reviewed: Sep. 7, 2013
I'm embarrassed to say that I changed this recipe because normally I only make alterations after following the recipe at least once, but I think the integrity of the recipe was in tact even after my substitutions. I used a full 16oz of spaghetti (broken in half prior to boiling), a can of Rotel (undrained) in place of the water, and added in 1/2c of onion and 2c of chopped spinach to the meat sauce. I also skipped adding the cheese to the soup/sour cream mix. I would never have made this type of dish without mmrswebb's base - so thanks for that because I have a LOT of leftovers which everyone in my house will be happy to eat!
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Chinese Pork Tenderloin

Reviewed: Sep. 7, 2013
Great flavor and very tender. I substituted fish sauce for sherry and marinated the loin overnight. After cooking/resting the meat I cubed half to add into fried rice and sliced the remainder to eat on the side. This was a crowd pleaser at our house.
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Quick Antipasto Pasta Salad

Reviewed: Sep. 3, 2013
I chose this recipe because my husband loves all these ingredients individually, but neither of us was impressed with the end result. Contrary to the receipe title, I did not find this very quick to prepare and all the yummy, and pricey, ingredients were lost in a sea of noodles at the end. I also had some issues with the cheese: the thinly sliced provolone didn't agree with the other ingredeints shape-wise and the grated asiago became a little clumpy when tossed in with the dressing. I could see these ingredients transformed into a very yummy sandwich, though - just substitute bread for noodles and reduce the vinegar to a splash once assembled.
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Sunshine Chicken

Reviewed: Sep. 3, 2013
Easy-peasey. I usually have these ingredients on hand and it is different enough from BBQ chicken to feel like a new meal. Chicken thighs are a great cut of meat - flavorful and cheap! I would highly recommend scoring and seasoning the chicken with salt & pepper prior to adding the sauce.
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Eagle Brand® Lemon Cream Pie

Reviewed: Aug. 29, 2013
Sweet and simple and perfect for us! I included the zest of two lemons.
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Quinoa with Peas

Reviewed: Aug. 17, 2013
I make quinoa 2-3 times per week. This was a fine recipe, but nothing spectacular. I added the peas as specified in the recipe because the softer the better for my 1 year old!
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Sweet Hot Mustard Chicken Thighs

Reviewed: Aug. 17, 2013
The chicken thigh is my favorite cut, but I usually remove the skin before cooking - which I will do when I make this recipe again. The marinade is not something I would normally gravitate towards, but we were pleasantly surprised by the end result.
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Nonna's Tuscan Salad Dressing

Reviewed: Aug. 17, 2013
I adjusted per the submitters' review, but unfortunately found it thin, under-seasoned, and oddly colored.
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Classic Goulash

Reviewed: Aug. 17, 2013
This was perfect for me! I used 1lb ground beef and added some worcestershire sauce and green pepper. Mine thickened up nicely. I will be making this again once Fall arrives.
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Displaying results 1-20 (of 351) reviews
 
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