ALLFROMSCRATCH Recipe Reviews (Pg. 2) - Allrecipes.com (1414559)

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Satiny Chocolate Glaze

Reviewed: May 7, 2012
I had to use up 1 oz. each of a semi-sweet and unsweetended baking bars. Melted it in the microwave using a total of 3 T. corn syrup to compensate for the unsweetened chocolate. Very nice and not too sweet, just as we like it! Thank you.
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Strawberry Cake II

Reviewed: May 7, 2012
I used a French Vanilla cake mix for the base (what I had) and 1# fresh strawberries, pureed, holding a few back for decoration. I put all of the puree into the cake batter. I put it in a bundt pan and baked for 1 hour. I made the Satiny Chocolate Glaze from this site to drizzle over. The cake was extremely moist and dense; think poundcake. It didn't rise as high as a "usual" bundt cake. We don't like things too sweet and it wasn't. 5 stars as it was so moist. I was hesitant to make it because a pink cake doesn't do anything for me visually. I've always had this aversion to them but if someone asked me to make a Strawberry Cake, this would definitely be it. The not-too-sweet glaze went very well with it.
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2 users found this review helpful

French Onion Soup Gratinee

Reviewed: Apr. 30, 2012
I'm not a big fan of French Onion Soup but Hub is. I did a few cheats with what I had on hand but I must say that it couldn't have been any better. I used 4 sweet onions, chicken and beef bouillion granules, 3 T. dried parsley and 1 t. thyme. I would just toast the bread in the toaster next time for better control. Used a good brand of Parmesan in place of the Asiago or Mozzarella. Didn't have ovenproof bowls/crocks so put it in a 9" square casserole. I know that's quite a few changes but when you live in a rural area, you have to use what you have in the house a lot of the time.
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Pickled Hot Peppers

Reviewed: Mar. 5, 2012
I reduced the heat for us by using only 1/4# of banana peppers and using Anaheim chilis instead of jalapenos. Everything else stayed the same. These were so nice having them around for sandwiches or just snacking. Thank you!
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4 users found this review helpful

Grandma's Stuffed Celery

Reviewed: Mar. 5, 2012
I used Kalamata olives because that's what we like. Added chopped red pepper for color and a tablespoon of Worcester Sauce. Thank you for a great twist on stuffed celery. I never would've thought of the olives!
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1 user found this review helpful

Chive Cucumber Salad

Reviewed: Feb. 28, 2012
The flavor was SO good but I thought it was even better the next day. I used the dried chives so I threw them in for the hour with the sour cream to soften. I also added some red bell pepper for color. I used a 1mm blade in the food processor for the "thinly sliced" cucumbers and that was just too thin; they didn't hold their shape at all. Will increase to 2mm next time and there WILL be a next time. This replaces our previous favorite of cucumber in a vinagrette. Thanks for sharing!
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Buttery Rolls

Reviewed: Dec. 26, 2011
This was an easy and dependable recipe. I had to leave them in my oven longer for them to brown up. Thanks for sharing!
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3 users found this review helpful

Garlic and Sausage Stuffed Mushrooms

Reviewed: Dec. 26, 2011
Used Jimmy Dean Sage Sausage and sprinkled a little soy sauce on them right before they were done. These were SO good and held together beautifully! Thank you for sharing.
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9 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Dec. 26, 2011
These were just perfect! I never would have thought to make them like this. Simple and so flavorful! Only thing I changed was putting them on a pizza pan with a lip on it so they wouldn't roll around. Thanks so much for sharing. Christmas 2012 update: I took a chance cutting kitchen time using 3 bags of frozen, thawed brussel sprouts. Used the same amount of oil, Kosher salt and 1 t. coarse ground pepper. I put them in a 9x15" casserole dish in a 375 degree oven so I could serve it right from there. Set the timer for 10 minutes, shaking the pan back and forth 3 times for a total of 30 minutes. These are just to die for!
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Cindy's Awesome Clam Chowder

Reviewed: Dec. 19, 2011
My husband makes Clam Chowder every winter. This time he incorporated this recipe into his Maybe it was the addition of the Knorr Leek Soup that put this over the top. Beyond EXCELLENT!!! Thank you so much, Cindy!!! We just couldn't get enough of it, glad he about doubled the batch!
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3 users found this review helpful

Snow on the Mountain Green Beans

Reviewed: Dec. 8, 2011
This was a nice change but next time I will use a better quality feta. It makes a difference. I usually auto-nuke my green beans but I do like the better control of cooking them on the stovetop. Thanks for sharing!
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4 users found this review helpful

Sandy's Chocolate Cake

Reviewed: Dec. 4, 2011
This was WONDERFUL! SO moist, just the right sweetness of the cake and the frosting. I didn't have 3 wire racks that were larger than the cake to turn the cake out on. Only had two and they came out perfectly but the third one (which then became the bottom) fell off the smaller-than-the-pan one on one side. I was a little short of the 1 cup sour cream for the frosting but just added some evaporated milk that I needed to use up until it was the right consistency to spread nicely. THE only chocolate cake recipe that I'll use now.
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Hot and Sour Cabbage Soup

Reviewed: Nov. 29, 2011
Oh, yes! This hit the spot when you get the cravings for it. I might increase the vinegar to 1/2 c. next time, just because I like the "bite" of it and kick up the heat just a tad. Thank you!
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4 users found this review helpful

Egg Foo Yung II

Reviewed: Nov. 29, 2011
I used all pork because that's just what I had to use up but I would do that and/or the chicken next time. Ground beef just doesn't sound like it would belong in this. I didn't have the time to do these individually at 1/2 c. each. I did the whole together which doesn't give you the look of Egg Foo Young but the taste was definitely there! Thanks for a great keeper!
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7 users found this review helpful

Buttery Soft Pretzels

Reviewed: Nov. 10, 2011
These were delicious!!! Brought them to an appetizer potluck and made them into about 3" twists, serving them with a spicy honey mustard sauce and they were immediately GONE!!!
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3 users found this review helpful

Southern-Style Crowder Peas

Reviewed: Nov. 9, 2011
I doubled the recipe (except for the water, kept that at 2 cups) and added a lot more ham, making this into a main dish. I had to use black-eyed peas because I couldn't find crowder peas. Very, very tasty! I will use this on New Year's Day for the traditional serving of black-eyed peas for good fortune in the new year. Thank you!
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4 users found this review helpful

Braised Balsamic Chicken

Reviewed: Oct. 30, 2011
Very nice dish and simple as well. Very flavorful. The ingredients are always in the house which is a bonus as well! Thanks for sharing.
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3 users found this review helpful

Raspberry Mushroom Kabobs

Reviewed: Oct. 18, 2011
This was really different. It had that little sweetness that your tastebuds weren't expecting. Next time, I'm going to try spacing it with pearl onions and zucchini for color. It went over very well. Thanks for something that I wouldn't have thought of ever doing!
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Creole Seasoning Blend

Reviewed: Oct. 18, 2011
In case you pull this recipe up separately, it calls for it specifically in Oven Baked Jambalaya by Joslyn, also...out of this world!
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Cucumber Soup I

Reviewed: Oct. 18, 2011
This was just a really nice recipe. I think pairing it with a spicy dish would be a great match. I used chicken soup base to make the broth and finished it with freshly ground pepper. Forgot to use the sour cream but next time I'll try plain yoghurt in the end instead. Great summer recipe or one to offset spicier dishes. Thanks!
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6 users found this review helpful

Displaying results 21-40 (of 207) reviews
 
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