Soup Loving Nicole Recipe Reviews (Pg. 4) - Allrecipes.com (13629508)

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Soup Loving Nicole

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NO YOLKS® Chicken Noodle Soup

Reviewed: Feb. 10, 2015
I eat a lot of soup and chicken noodle is one i feel should be kept simple and straight forward and that is exactly what this one is. What impressed me even more was the NO YOLKS noodles. Unless you are feeding a large number of people, you're always going to have leftovers when you make a big pot of soup and leftover soups with noodles can be challenging. Not with these noodles! They stopped absorbing the broth as soon as the soup was cool and my leftovers were just as good as when it first came off of the stove. I will never use any other noodle again when making soup!
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Panko Crusted Halibut with White Serrano and Cilantro Sauce

Reviewed: Feb. 10, 2015
I made one substitution which was fresh catfish caught from my pond in place of the halibut. This was tasty but I do think there is room for improvement. I only coated one side of the fish with panko and I think coating both sides is a must and there is plenty of egg/panko to do it. I had problems with the sauce. I am not sure what I did wrong but it never did thicken. I went ahead and served it as is instead of taking the time to manually thicken it and it tasted fine but was not visually appealing. I loved the crunch the fish had and I will make this recipe again with a few modifications.
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NO YOLKS® Beef Stroganoff

Reviewed: Feb. 7, 2015
I have never been a big fan of stroganoff due to the overwhelming sour cream taste the ones I've tried in the past have had. This recipe changed that for me. I'm not sure if it was the actual cooking method or the addition of tomato paste but the flavors were deep and the sour cream did not overpower. This was delicious! I was even more impressed with how well the NO Yolks noodles held their shape. This is comfort food at its finest and a recipe I will make often.
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Better Than Ice Cream Baked Beans

Reviewed: Feb. 4, 2015
I made a couple of changes based on personal preference. Baked beans are a little too sweet for our liking and with the addition of brown sugar and ketchup we wouldn't have cared for them at all. I swapped out some of the baked beans for pinto's and then cut the brown sugar and ketchup in half. Because I cut some of the called for liquid out, I did not drain my chili beans or one can of my pinto's. 45 minutes uncovered at 350 degrees gets these pretty thick but the bacon flavor comes through nicely. This is one you can play around with until you get the perfect combo that suits your taste.
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Tongue and Mustard Sandwiches

Reviewed: Feb. 4, 2015
I could only find rye already sliced so I just made a regular sandwich. I agree that the tongue needed a little more seasoning than what the recipe calls for. Add a little of whatever you like and use when making a beef roast and you can't go wrong.
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Pistachio-Stuffed Jalapenos

Reviewed: Feb. 4, 2015
I have a little bit of a mixed review here so I am going with 4 star. Pistachio's are $10 a pound here and then you have the hassle of getting the shell off before chopping. I could taste them yes but were they worth it in the end? To me, no. I would have been just as content by adding more cheddar and calling it good. Hubby on the other hand enjoyed the pistachio addition very much. Maybe I just don't care for my nuts to be be warm and softened? Give them a try and you decide for yourself.
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Marc's Race Day Dip

Reviewed: Feb. 4, 2015
Made as written and left out the optional jalapeno because it seemed out of place to me. The green chile seemed out of place too but it worked just fine. This was some serious cheese gooey madness and the first to disappear on the SuperBowl.
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True Wings

Reviewed: Feb. 4, 2015
Well, I thought I made this recipe to a T but it turns out I completely overlooked one ingredient which was the maple syrup. Kinda hard to rate this recipe now because my original thought was that these were just way too spicy but clearly they wouldn't have been if I would have used a cup and a half of maple syrup. Problem is there that I think they would have been too sweet for my liking if I wouldn't have overlooked that step. I'm going with a 4 and all I can say on that note is use your judgement on the hot sauce syrup ratio. We enjoyed the rub that went on these prior to frying and I will make again.
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C and L's Stuffed Black Olives

Reviewed: Feb. 4, 2015
I made one change which was that I used all ground pork instead of the pork/beef combo. These were a lot of work but worth it in the end in my opinion. Very tasty little morsels and a big hit. I do recommend using jumbo olives so that you get the bigger hole which makes the stuffing process a little easier. Serve with marinara as a dipping sauce and you have a five star all the way!
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CraZee's Creamy Seafood and Pasta

Reviewed: Jan. 31, 2015
Even though fresh pasta as the recipe calls for would have been ideal, it seems to be non-existent in my area so I had to use dry. And, even though we love scallops, they are too expensive right now so I used all shrimp. The flavor is good and even though I think parsley might be a better choice, the cilantro worked too. Unlike most of the other reviewers, my sauce ended up rather thick without the addition of flour. This is one I would make again and I think I'll add some sliced mushrooms next time.
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Quick Dill Pickle Soup

Reviewed: Jan. 25, 2015
I have made several variations of this soup and usually always tweak them a little because I like the addition of potatoes. This one already called for them so I didn't feel the need to tweak anything. I made exactly as written. My only complaint is that the potatoes get so done that they end up being a thickener instead of actually having diced potatoes throughout the soup. On that note, if you are going make as written and want your potatoes to thicken the soup then the flour mixture needs reduced in my opinion. The end result was extremely thick. The flavor is good just too thick. The next time I make this I will dice my potatoes and only boil them for 10 minutes instead of 20 and I will cut back on the flour mix. I prefer texture in soups over the blended smooth type though so my changes would only be due to personal preference. This isn't overly pickle-y tasting as you might think. Give it a try!
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Sweet and Sour Salad

Reviewed: Jan. 25, 2015
I made as written except that I used a pre-packaged green mix. This was indeed very sour as others stated but that is what made it so good in my opinion. I can see how it might be overpowering to some though so you might start out cutting back on the vinegar and lemon juice. I think the feta could be scaled down too which would make this even healthier. This would pair very nicely with fish or any type of seafood and it has an elegant look about it which would be great for serving to company.
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Tangy Mustard Sauce for Ham

Reviewed: Jan. 25, 2015
I had some leftover tomato soup that needed used so I decided to give this recipe a try. I scaled way back since it is only the two of us. I honestly didn't think this would turn out that great but I was pleasantly surprised. I do recommend cutting back on the sugar though because the tomato soup is pretty sweet itself. I would definitely make this again.
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German Sauerkraut Soup

Reviewed: Jan. 21, 2015
I read all of the reviews beforehand and decided to make some changes. I prefer a hearty chunky soup and added some chopped potatoes which was a nice addition. I was unable to find ham hock in the grocery stores in my area so I just used chopped ham and vegetable broth in place of the water. Not sure if it was due to using the broth or what but the end result was far from bland for me. The recipe does not state to do it but you really do need to temper in the sour cream. This was a really good soup and I will make again. Next time I might even add celery and carrots.
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Sauerkraut Sausage Balls

Reviewed: Jan. 21, 2015
These were great with a couple of changes. The dried beef is SO salty that the addition of garlic salt would have ruined them. Use garlic powder or fresh garlic instead. There is so much great flavor going on in the inside that plain bread crumbs work just fine if not better too. These were a little time consuming and made a huge mess but very much worth it!
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Gabe's Gourmet Steak

Reviewed: Jan. 18, 2015
Love it! Made this with DH's wild duck. Wild duck cooks like beef but you have to keep it on the rare side. Regardless, it is nothing like chicken like store bought duck is. I'll try this with venison next. Thanks for the great recipe!
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Green Minestrone

Reviewed: Jan. 18, 2015
This was a really nice change from the ordinary tomato based minestrone. I made as written except that I waited until the last five minutes to drop my zucchini in because I like it crisp. The next time I make this I will wait to put the peas and green beans in then too but that is just a personal preference. I find this works better for me when the leftovers are reheated as well. All the veggies hold their bright green color that way. This one is a keeper!
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Slow Cooker Bacon Cheeseburger Dip

Reviewed: Jan. 18, 2015
Made as written except that I used venison instead of beef. It seemed to be missing a little something but I'm not sure what. All I had on hand was mild tomatoes and green chilies and I think that spicy would have been better. This is a very meaty and filling dip and DH liked it a lot. I tried it with plain potato chips, corn chips, and tortilla chips and the corn and tortilla were the best. I did end up having to add some milk to thin this down throughout the cooking process but that was an easy fix. This one would is a good one to serve during football season.
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Seasoned Orzo and Black Beans

Reviewed: Jan. 18, 2015
As written I found this recipe to be very bland. It has potential though and makes for a pretty colorful side dish. I recommend changing up the herbs and adding a lot more than 1 teaspoon total.
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Dijon Pan Sauce

Reviewed: Jan. 18, 2015
I served this over salmon patties and it was quite tasty. I used bacon drippings which paired nice with the mustard. This one is a keeper!
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