GoodFun-GlutenFree Recipe Reviews (Pg. 1) - Allrecipes.com (13800889)

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Beef Stew VI

Reviewed: Dec. 28, 2012
My husband and I both really enjoyed this stew. I tweaked the recipe a little bit. First of all, I cut it in half, because it's just the two of us. Instead of water and bouillon, I used a carton of beef stock. I also seasoned the meat while it was searing, with salt and pepper. Instead of fresh vegetables, I used a bag of frozen stew vegetables (potatoes, pearl onions, carrots and celery) and cut back on the cooking time by about 20 minutes overall. The meat still turned out nice and tender, the veggies were a bit overcooked so I might wait longer to add them next time if I use frozen again. I also increased the amount of cornstarch - and glad I did too. Even though I halved the recipe, I used 1 Tbsp cornstarch mixed with 1 Tbsp water. The consistency of the gravy came out perfect. I also added about 1 tsp of gravy master and a bit more salt to taste once it was finished cooking. Delicious - would definitely make this again!
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7 users found this review helpful

Awesome Red Pepper Hummus Dip

Reviewed: Oct. 10, 2010
Would love to say I didn't change a thing but...the raw garlic is too overwhelming. I roasted my own, along with my own red peppers and, with the addition of some fresh-ground black pepper, this was fantastic!
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12 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Oct. 10, 2010
Super yummy! Added about 1/2 teaspoon of cinnamon and they were awesome.
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1 user found this review helpful

Chocolate Crinkles II

Reviewed: Oct. 10, 2010
These are so good! My mom used to make something almost exactly like these every year for Christmas cookies, only her recipe called for mint-chocolate morsels. Which I guess they stopped making a few years back. Well I found a bag last year at some obscure store and just had to track down this recipe. The cookies are great by themselves, but the addition of the mint morsels really makes them outstanding!
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2 users found this review helpful

Authentic Kicked-Up Syrian Hummus

Reviewed: Oct. 10, 2010
As is this was only okay. WAY too much tahini! I scaled back the tahini to a couple tablespoons, and only used 2-3 roasted garlic cloves.
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2 users found this review helpful

Peanut Butter Cocoa No-Bake Cookies

Reviewed: Oct. 10, 2010
Used to make these all the time with my mom when my sister and I were little - so glad to find this recipe again! My husband tried to make them recently but ended up with a recipe that called for condensed milk and they came out much too fudgey. This recipe is closer to how my mom made them (minus the additional chopped peanuts). So good!
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1 user found this review helpful

Basic Vegetable Stock

Reviewed: Oct. 10, 2010
This turned out pretty good - in fact there's still some in the freezer. I've been using it here and there. We like to use stocks and broths when we make rice or in place of wine or extra oil in some dishes. I added a red pepper that wasn't too fresh anymore but didn't want to throw out yet. I also added some peppercorns while cooking.
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7 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Oct. 10, 2010
Made this for a party over the summer and it was a huge hit! The kids at the party gobbled up the chips in no time - but then people were just using regular tortilla chips they thought it was so good! Didn't change a thing and it was just great.
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8 users found this review helpful

Orange Hummus

Reviewed: Oct. 10, 2010
This hummus was awesome...with a few adjustments. I used far less tahini - only 1 tablespoon. I used garlic powder instead of fresh garlic - I find that fresh garlic in hummus is just too overpowering. And I added about 1/4 cup of fresh lemon juice. Even with the added lemon juice it was still thicker than we are used to, so next time I'll probably add more. The addition of the marmalade is genius - who would have thought! Definitely a new favorite.
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4 users found this review helpful

Spiced Slow Cooker Applesauce

Reviewed: Oct. 10, 2010
I have made this recipe numerous times since I first found it a couple years ago. It goes over well every time. After making it so much I've definitely made adjustments. Depending on the type of apple I adjust the amount of brown sugar - there's really no need for that much. Apples are naturally quite sweet and the sweeter the apple - the sweeter the sauce. I use a couple whole cinnamon sticks in addition to the spices. It also freezes really well so we have apple sauce long after picking season is over!
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2 users found this review helpful

 
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