SL Recipe Reviews (Pg. 1) - Allrecipes.com (1432939)

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Best Ever Split Pea

Reviewed: Sep. 23, 2014
I grew up eating split pea soup and this recipe is a great start, but for extra flavor we always use a leftover ham bone or smoked turkey leg. My mom used to add cut up pieces of polska kielbasa which she pan fried first. Omit any extra salt if you do this. I also like to add 1/2 tsp of oregano and 1 tsp pepper. Try it this way and you will be coming back for seconds. :)
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Balsamic-Glazed Salmon Fillets

Reviewed: May 22, 2012
My new favorite! I forgot about the oregano and didn't add the white wine and this still was a super delicious moist fish. I used a whole fillet and baked for 20 minutes. I can't wait to try this again!
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Arroz con Pollo II

Reviewed: Mar. 18, 2012
This can be a 5 star dish with a few variations. I use 4 lbs of chicken marinate in a 1 TB of red wine vinegar, ` tsp oregano, 1tsp cumin and 1 tsp coriander for about 20 min. after marinatiing I salt and pepper each side and pan fry in a 3 TB olive oil until each side is browned. I remove the chicken and I make a sofrito with onions, red bell bepper, and 1 roasted chile. After a few minutes I add back the chicken and add 1 diced tomato, 1 small can tomato sauce, 1 cup white wine, 1 can of beer, and 3 cups chicken stock. Season with addtl salt if needed. I bring to boil and simmer for 15 min covered. Then I add 2 1/2 cups rice and cover simmered until rice is done about 20 min. With fried plantains om the side, delicous!
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Clone of a Cinnabon

Reviewed: Mar. 6, 2012
I made the recipe with one subsitution (I used margarine only, no butter) and they came out PERFECT. It took longer than 30 minutes for them to double in size, but that was not an issue. By the time I was ready to bake them, they were all snug in the pan. Better than getting them from a bakery! My family was in heaven and is begging me to make them again. I will definitely make these yummy cinnamon rolls again. :)
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Baked Dijon Salmon

Reviewed: Feb. 15, 2012
I have made this recipe several times and it always comes out great. I omit the pecans and mix the bread crumbs with the butter instead. Today I had NONE of the ingredients instead I compromised and used spicy brown mustard, maple syrup, olive oil and ritz crackers. AWESOME. My teenage kids kept saying "This salmon is the bomb". :)
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3 users found this review helpful

Indian Chicken Curry II

Reviewed: Jul. 17, 2011
I tried this recipe and the Coconut Curry Chicken recipe also on this website and I prefer this one much better. I followed the suggestions of others and toasted the spices first before adding the oil and other ingredients. I did not use the sugar, lemon and it was delicious without. I substituted 2 dollops of sour cream for the plain yogurd and added cilantro and peas towards the end. My family agreed this recipe had a more "curry" taste then the other one. I will definitely make again.
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Easy Pancakes

Reviewed: Apr. 2, 2011
I should have known better and read the reviews first before I had my hubby make them. Too salty and too much baking powder. I gave it two stars because I will try it again and decrease the measurements this time.
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Peach Cobbler Dump Cake I

Reviewed: Mar. 30, 2011
I am used to making peach cobbler from scratch, so I was hesitant to try this recipe but did so since I did not have alot of time the day I was making dinner for friends. Everybody loved it and I received just as many compliments when I make the homemade version! I read the reviews and also put a stick of butter in the freezer before grating on top of the cobbler. I also used the butter recipe yellow cake mix and used 3 cans of the peaches (only used the syrup of 2 cans). I added brown sugar, vanilla, 1 tsp of cinnamon, 1/2 teaspoon of nutmeg to give it that extra something. It was a big hit and I have already made 3 times for guests. Try and with the little extra ingredients you won't be disappointed.
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Slow Cooker Ham

Reviewed: Nov. 28, 2010
I will never use oven space to bake a ham again. I just used a 9 lb Farmer John ham, it was too big to use the lid on my slow cooker, so I just sealed really tight with 2 layers of heavy duty foil before I placed he crock inside the cooker. I used 2 cups brown sugar and added sliced pineapple. I was short on time so I cooked on high for 2 1/2 hours. It was perfect! Juicy and tender and came out even better than it does in the oven. Will definitely make again for the next holiday. Thanks!
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39 users found this review helpful

Cream Cheese Frosting II

Reviewed: Nov. 28, 2010
I followed the suggestions of others and used only 8 oz of cream cheese, 1/4 cup butter and I used 2 1/2 cups of powdered sugar and 1 1/2 tsp vanilla. Very delicious, not too sweet or overpowering with cream cheese, just right. I am making again tonight for a red velvet cake.
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Foolproof Rib Roast

Reviewed: Nov. 20, 2010
I use this method for all my beef recipes but scale down the time. For perfect tri tip, 400 degrees for twenty minutes, then turn off the oven and leave in twenty minutes. Perfect!
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Split Pea Soup

Reviewed: Nov. 20, 2010
With a few minor changes this recipe can be top notch. Add a couple teaspoons of chicken boullion to pot, try smoked turkey wings instead of the ham bone. I also cut up smoked sausage or polska kielbasa, pan fry it first and add it to the pot when the soup is done. People who have tried my split pea for the first time always say its the best they ever had!
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Homesteader Cornbread

Reviewed: Nov. 20, 2010
I followed this recipe to the tee and I never knew cornbread could be so moist and delicious. I think the key is as stated, letting the batter mix at least 5 min. I just let it go in my Kitchenaid mixer and baked for 30 min. It went perfect with the Ultimate Chili recipe I made on this site. I will never buy boxed cornbread again. Thanks!
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Taco Seasoning I

Reviewed: Aug. 8, 2009
I have been using this recipe for almost a year now and will never buy the store bought packet again. You can totally tell the difference, great recipe!
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Chicken Tortilla Soup V

Reviewed: Oct. 20, 2008
Very good simple recipe...I made this several times for work pot lucks and everyone rants and raves each time. I also add a can of black beans as the others do and I poach the chicken gently with the veggies, it makes the stock tastier.
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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 26, 2007
I would give this recipe 10 stars if I could! When I told my family this was my first turkey, they were preparing to grab their knives and forks thinking they would have to cut into some dry bird. They were amazed how tender and juicy the breast was and several commented over and over that this was the best turkey they ever tasted! For a 22 lb turkey, I used two sticks of butter. I used most of it under the breast and the rest I smothered all over the bird. I put onions, celery, bay leaves and garlic cloves in the cavity and followed the rest of the instructions accordingly. It took 4 hours and was a beautiful golden brown. The neck and giblets I threw in the slow cooker separately w/ more celery, onions, etc and made a delicious gravy with the stock from the turkey. I can't wait to make this again for Xmas! Thanks for the great recipe.
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Sangria! Sangria!

Reviewed: Nov. 12, 2007
Excellent recipe! My guests were thanking me while drinking up the two batches I made. I used rum instead of brandy and sprite (omitted the sugar) instead of carbonated water. Also, I bought Trader Joe's Merlot wine ($1.99 a bottle!) I made the evening before my gathering and placed in a punch bowl. It made a very nice centerpiece with the fruit (apples/pears/orange slices) in it. I will definitely make again for the Holidays.
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Guinness® Corned Beef

Reviewed: Mar. 26, 2007
I was very pleased with this recipe. I did not use the Guinness beer, just used lite beer I had on hand. Came out delicious, the kids even loved it and asked for more "leprechaun" meat! I purchased the point cut brisket because it was on sale, trimmed the excess fat, and it came out tender and perfect. I also used the seasoning packet it came with. I will make again, thanks!
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Banana Banana Bread

Reviewed: Jan. 8, 2007
Very good and simple recipe. I did add vanilla, cinnamon and nutmeg like others suggested to spice it up a bit. I will definately make again.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 2, 2006
I have been making this recipe for three years and it is the absolute best recipe for pumpkin bread. I do lessen the sugar and use one cup white and one cup brown sugar and I add vanilla. I always get rave reviews. Try it and get ready for the compliments.
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12 users found this review helpful

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