VEDA MAY Recipe Reviews (Pg. 1) - Allrecipes.com (141497)

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Roasted Pork Loin

Reviewed: Mar. 13, 2006
My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part besides the wonderful aroma while cooking. I too reduced the cooking time to 1 hour and fifteen minutes and I even had a little over three pounds of pork loin. I also put the garlic/rosemary rub on the meat early in the morning and let it sit covered in the fridge all day. I used very little olive oil, just enough in my mini food processor to hold the rosemary and garlic together, around 2 to 3 tablespoons. My other recommendation would be to double the amount of rosemary/garlic mixture, especially when using more than 2 pounds of meat. I served this along with roasted potatoes and sauteed green beans with almonds........yum!
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White Chili

Reviewed: Nov. 18, 2005
My search for a good white chili continues! This one just didn't do it for me or my family. My son could not even stand to look at it. It has a weird consistency that happens when you melt down that much cheddar cheese with water or broth. It should also be called "pink" or "orange" chili!
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My Favorite Soup

Reviewed: Feb. 19, 2005
I thought this sounded like an odd combination of ingredients and after trying it, I think I was right. Having said that, I think I added to much milk, my soup was too watery. I also bought my shrimp precooked at the store instead of buying it fresh and cooking it myself. I have found the precooked shrimp absolutely tasteless. Even knowing my mistakes, I still would not make this soup again.
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Chicken Piccata II

Reviewed: Aug. 24, 2004
I wanted to try this recipe exactly as written. I liked it, but next time I will take the advise of other reviewers and add garlic, wine and capers to the sauce. I also thought it was lacking in lemon flavor so I will also add more lemon. I used a cast iron skillet,half butter and olive oil, and had absolutely no problem with the breading falling off as others have stated. I also doubled the flour mixture and it was exactly the right amount to cover 4 pounded chicken breast. Can't wait to try this again with the changes!
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Banana Banana Bread

Reviewed: Aug. 23, 2004
My search for great banana bread is now over. Made this bread to take over to a new neighbor and it never made it out of our house. My kids loved it. I was surprised by how many bananas it took to make 2 1/3 cups. Alot of recipes just call for two or three bananas. I actually used five or six. Maybe that was the problem with some people who had problems with this recipe. You really need to measure out the amount of bananas to get the right amount. I also added chopped walnuts.
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Texas Sheet Cake V

Reviewed: Aug. 23, 2004
I used to make this cake years ago. This one is even better. My old recipe used buttermilk instead of sour cream. I didn't have the right size jelly roll pan so I used more of a large rectangular cake pan. I poked small holes in the cake for the frosting to seep into. This cake is dangerous if you are trying to watch your diet. It is hard to stay away from! My family loves it.
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Vinaigrette

Reviewed: Aug. 22, 2004
One word, WOW! There is such a huge difference in this dressing and the store-bought kind. I will also never buy bottled again! This took literally 5 minutes to put together. I used olive oil and added freshly ground black pepper. My new favorite salad is this dressing, romaine mixed with iceburg, dried cranberries, feta cheese, cucumbers, red onion, yellow pepper and pecans or walnuts. I also added a little fresh basil to the salad before mixing. This does separate, so a salad dressing shaker with a tight fitting lid is a must.
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Italian Wedding Soup I

Reviewed: Aug. 18, 2004
Maybe it's because I had never had Italian Wedding soup before, but this soup just didn't do it for me. I had high hopes with all the great reviews, but personally I thought it was just O.K., nothing to write home about. I used all the suggestions from other reviewers, maybe I tweaked it too much! My husband ate it, but had no comment either way, which basically means he didn't care for it either.
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Romantic Chicken with Artichokes and Mushrooms

Reviewed: Jul. 31, 2004
My husband turned up his nose when I told him what I was making for dinner, but man, did he clean his plate and ask for seconds! I had never used the marinated artichokes before and I was quite surprised how good they were vs. the canned ones in juice. I omitted the capers and served it over white rice, with the "Sweet Green Bean Bundles" from this site, which by the way, is another 5 star recipe! This is truly a restaurant quality dish and definately something to impress your dinner guests with.
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Sweet Green Bean Bundles

Reviewed: Jul. 31, 2004
I have tried this recipe twice now, and I still can't believe I prefer the canned green beans over the fresh! Who does not have a can of green beans in their pantry? I also made this more of a casserole style and I added a few quartered new/red potatos. After you drain your green beans, rinse them to help remove some of that canned flavor. It really helps!
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Dip For The Stars

Reviewed: May 28, 2004
If you want to impress your guests, then try this recipe. Everyone raved about it and wanted the recipe. It is definately more of a spread than a dip. I served it with panetini (little Italian toasts) with the little spreaders/knives and it makes a very nice presentation. I also omitted the vermouth and did not miss it at all. You could easily just make the spread part with the feta, butter, cream cheese and seasonings for a super easy and quick dip.
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Chicken or Turkey Tetrazzini Deluxe

Reviewed: Oct. 17, 2003
I was very pleased with this recipe. I followed the advise of other reviews and halved the recipe, omitted the water, green peppers and peas, added a little extra broth and cheddar cheese and used a small can of mushrooms. I also cut down on the amount of sherry because I didn't want it to overpower the recipe. I used all dark turkey meat from three drumsticks. Can't wait to make this after Thanksgiving with left-over turkey!
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Best Ever Blueberry Cobbler

Reviewed: Oct. 9, 2003
Although my family liked this dessert, I think we prefer more of a crust-type cobbler. I should have taken the advise of the other reviewers and doubled the topping. I used fresh blueberries and added a small bag of frozen blackberries. I added a little of the juice from the blackberries and about a teaspoon more of the sugar with the filling mixture. It could not have been easier and the filling mixture was awsome. I will definately make this again and try it with a refridgerated pie crust. Oh yea, you gotta have vanilla ice cream!
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Chicken, Garlic, and Sundried Tomato Pasta

Reviewed: Oct. 6, 2003
Sorry to say that my husband and I did not like this at all. I thought it was very bland and had a definate canned soup flavor. I did use an off-brand can of soup, so that may have been part of the problem, even so, I still won't make it again.
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Oatmeal Butterscotch Cookies

Reviewed: Oct. 3, 2003
These cookies are great. My kids and their friends were skeptical of the butterscotch but after one bite, they were hooked. Rich and delicious!
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 3, 2003
Thought this recipe was good, but I guess I was expecting more from all the great reviews. I took the advise of other reviewers and only used 2 1/2 cups of sugar and about 3/4 cup of oil. If I try it again, I'll stick to the recipe!
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Fantastic Black Bean Chili

Reviewed: Oct. 3, 2003
I was not crazy about this recipe. It just seemed like just too much black beans and turkey. I guess I like more "stuff" in my chili.
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Melt In Your Mouth Toffee

Reviewed: Oct. 3, 2003
Great toffee, will definately make again.
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Mom's Favorite Baked Mac and Cheese

Reviewed: Oct. 3, 2003
I was so happy to find this recipe. This is a real old-fashioned, comfort-food type recipe. I even used light Velveeta in place of the american cheese and it was awsome! The sauteed onion and dry mustard are key in this recipe.
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Grandma's Lemon Meringue Pie

Reviewed: Oct. 3, 2003
Look no further for your lemon meringue pie recipe! This one is perfect! I used a refridgerated pie crust (the kind you unfold and bake), and substituted milk for the water. Was almost too pretty to eat!
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3 users found this review helpful

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