Philster Recipe Reviews (Pg. 1) - Allrecipes.com (14086121)

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Garlic Penne Pasta

Reviewed: Aug. 18, 2014
Like other reviewers, I thought it was too bland as-is. That is largely a personal preference though. My rating is for the recipe as-is, though I did end up adding a few things that made it extra good to my wife and me - some salt, butter, and basil at the end. She said it would go great with some fried salmon filets, and we'll be having that for lunch!
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Chicken a la King I

Reviewed: Jun. 14, 2014
I made this recipe AS IS and my wife and I both loved it. The only thing I felt it needed was more salt and pepper to bring out the flavor some more. The green peppers and pimientos go really well with this dish - just make sure you sautée the peppers until tender. On a side note, my wife commented on how this would make an excellent chicken pot pie filling if the peppers and pimientos were replaced by peas and carrots - and I agree!
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Hamburger Steak with Onions and Gravy

Reviewed: May 11, 2014
My wife and I loved this! It definitely tastes like Salisbury steak. The only change I made was to add chopped onion to the meat mixture, and used flavored breadcrumbs. I can tell the actual recipe would be good, too. I only had a dollop of ketchup left but honestly the recipe probably doesn't need any. I did have the same problem with the patties not holding together very well, and there could have been more gravy. Will make again!
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Seafood Creole

Reviewed: Mar. 19, 2013
I've been craving the Creole flavor lately and this recipe really hit the spot! I made it exactly as instructed, only I left out the scallops, because they are rather expensive, and the haddock. I used raw shrimp (not the little pink ones!) and some andouille sausage instead, and it's just amazing! Even though I changed out the scallops and haddock portion of the recipe, I can still tell that the base recipe is fantastic, so I'm giving it the full five stars! I couldn't find sweet basil, so I used regular basil instead. I also used a 14 oz can of petite diced tomatoes, which didn't seem to be too much at all!
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Chicken Noodle Soup

Reviewed: Oct. 6, 2012
This is what chicken noodle soup should taste like to me! So good! I've made this six times since discovering the recipe and can see making this for years to come. One thing I do differently is to boil four chicken thighs in 14 cups of water for 50 minutes, and use that as stock instead of just water. It adds a lot to the flavor! Also, I use 6 extra large bouillon cubes because that's all the stores here seem to sell. But it seems to do the trick and maybe is equivalent to 9 normal sized cubes. One problem I always run into is that the noodles absorb quite a lot of the water content, and leftovers always need additional water added. This next time I think I will put a cup of chicken broth in at the same time as the noodles and see if that makes a difference. I do like a lot of celery in my CNS so I doubled that.
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Savory Vegetable Beef Stew

Reviewed: May 26, 2012
I originally found this recipe on Taste of Home's website. I've made it three times since, following the directions exactly, and plan on making it again tomorrow. It's super yummy! Per my fiancee's request I'll be changing the Italian dressing to olive oil, using low sodium broth, and eliminating the flour step at the end.
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Photo by Philster

Easy Bacon and Cheese Quiche

Reviewed: May 16, 2012
This was my first attempt at quiche and it turned out perfect! I did change a few things though: 8 ounces of cheese seemed like it would be too much, so I used 6 instead. I also used freshly cooked bacon instead of bacon bits. I will sautee the onions first next time, as they did not really seem to cook. I also added a bit of white pepper. I can't really fault the recipe as it's written - I'm sure it's just as yummy - so I'm still giving it 5 stars.
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Photo by Philster

Creamy Strawberry Crepes

Reviewed: May 3, 2012
This recipe is fantastic! The lemon juice and zest just makes these crepes to die for! We followed it exactly - I made the crepes themselves and my fiance made the filling, including whipping the heavy cream by hand. Don't skip this ingredient - it's well worth it and makes the filling all the lighter
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Photo by Philster

Mom's Best Peanut Brittle

Reviewed: Apr. 29, 2012
This recipe is perfect! I used Planters Dry Roast peanuts for it and it turned out so yummy! This was my first attempt at making candy. I blew it the first try because I didn't have a candy thermometer and relied on the alternate testing method, and misjudged that it was done. It turned out chewy rather than crunchy. The second attempt was perfect. Get a candy thermometer like I ended up doing - it's so worth it!
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