Eric Recipe Reviews (Pg. 1) - Allrecipes.com (13984592)

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Grandma's Butter Noodles

Reviewed: Nov. 27, 2010
This was my first attempt at making noodles and this was the recipe I was hoping for. They were easy to make and a breeze to roll out. The flavor was great and reminded of the noodles of my youth. I look forward to making these again.
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8 users found this review helpful

Savory Deviled Eggs

Reviewed: Nov. 28, 2010
I thought these were OK at best. I used 12 eggs and doubled the recipe. The taste of vinegar was strong and the dill was on the verge of overpowering.
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4 users found this review helpful

Black-Eyed Pea Soup

Reviewed: Dec. 31, 2011
I'm not a fan of black-eyed peas, but my wife is Southern and I wanted her to fulfill her New Year's requirement. This soup is incredibly delicious. I did substitute beef broth for the water / bouillon and I left out the chilies, otherwise I stayed true to the recipe. The Ro-Tel tomatoes brought the perfect amount of heat for us. This soup is very meaty and the black-eyed peas play a supporting role, bringing a pleasant complexity to the flavor. If you really like them I think that you could easily add another can without overwhelming the soup. I made Grandmother's Buttermilk Cornbread to go with it. Tomorrow's leftovers will be with rice. I can hardly wait.
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35 users found this review helpful

Black-Eyed Pea Soup

Reviewed: Dec. 31, 2011
I'm not a fan of black-eyed peas, but my wife is Southern and I wanted her to fulfill her New Year's requirement. This soup is incredibly delicious. I did substitute beef broth for the water / bouillon and I left out the chilies, otherwise I stayed true to the recipe. The Ro-Tel tomatoes brought the perfect amount of heat for us. This soup is very meaty and the black-eyed peas play a supporting role, bringing a pleasant complexity to the flavor. If you really like them I think that you could easily add another can without overwhelming the soup. I made Grandmother's Buttermilk Cornbread to go with it. Tomorrow's leftovers will be with rice. I can hardly wait.
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1 user found this review helpful

Roast Chicken by Kevin Sbraga

Reviewed: Jan. 9, 2013
The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 degrees. The final product was worth the effort, though.
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33 users found this review helpful

 
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