MIDGETSINRED Recipe Reviews (Pg. 1) - Allrecipes.com (1436117)

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Butternut Squash Bisque

Reviewed: Sep. 19, 2011
A decent base recipe, but it tasted a little thin on flavor when I tested it as is. I added a few extra ingredients to punch it up: 2 cloves garlic after the onions had turned translucent, and some thyme, sage, and a tiny bit of Chinese 5-spice mix. I omitted the cream. Garnished with toasted squash seeds. Delicious!
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3 users found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 9, 2010
Delicious! Next time I'll halve the recipe--we still have lots of batter left over (there's 2 of us).
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1 user found this review helpful

Pioneer Cut Dumplings from the 1800's

Reviewed: Jun. 21, 2010
There are a lot of crappy dumpling recipes out there: too eggy, too dry, just plain bad. This is not one of them. The perfect dumpling recipe!
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6 users found this review helpful

Chicken Paprikash I

Reviewed: Jun. 21, 2010
Made it as written the first time; made it with modifications the second time: added 1 clove minced garlic and added it with the onion. Doubled the sauce ingredients, except for the sour cream. Added one thinly sliced green pepper and cooked with everything for the last 10 minutes. Did not reduce the liquid. Made with the Pioneer Cut Dumplings recipe on this site. With the modifications, it tasted just like what my mom used to make. Delicious!
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4 users found this review helpful

Key Lime Pie VII

Reviewed: Mar. 1, 2010
So simple, so delicious! I made this for a party full of people who proclaimed key lime pie to be their favorite, and this one got rave reviews!
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1 user found this review helpful

French Bread

Reviewed: Mar. 1, 2010
Excellent! I made a few modifications: I added one egg yolk and two tablespoons of melted butter to the dough while kneading. It did not seem to slow the expansion of the dough, as inclusion of fats can do. I used approximately 5 1/2 cups of flour instead of 6 (just started with 5 cups, and added as needed while kneading). Delicious!
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Caramel Frosting I

Reviewed: Jun. 5, 2009
Delicious! I spooned it over chocolate cake while the icing was still warm, and it set up nicely. If you want a frosting that doesn't harden as much, just add more butter. It's the fat in butter than makes the difference.
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1 user found this review helpful

One Bowl Chocolate Cake III

Reviewed: Jun. 5, 2009
Delicious and moist! I used a 9 x 13 pan and baked it for 40 minutes. A few alterations I made: used brewed coffee in place of the water, and substituted 3 tablespoons of black cocoa powder for 3 of the tablespoons of regular cocoa powder (gives chocolate flavor more depth). Amazing with caramel frosting!
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Sweet Potato Pudding

Reviewed: Oct. 22, 2006
When I tasted this before cooking, I found the flavor to be rather thin and unremarkable. So I added: molasses, lots of cinnamon, nutmeg, ginger and a smidge of rum. With these additions, it was excellent.
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34 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Jan. 7, 2005
This was soooo good! We devoured in within hours. The last banana bread recipe I'll ever need.
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1 user found this review helpful

Sugar Cookie Drops

Reviewed: Jan. 7, 2005
These were terrible, flavorless cookies. Drizzling chocolate over them didn't help.
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Rhubarb Crunch

Reviewed: May 22, 2004
Very good. I used 6 1/2 cups of rhubarb, threw in a can of sliced peaches (drained), and increased the sugar to 1 1/2 cups for the rhubarb mixture. For the "crunch" part, I added a bit of cinnamon and vanilla (maybe a teaspoon of each), and reduced the butter to about 3/4 cup, which worked out fine. I used frozen rhubarb, and the consistency was nice--soft but not mushy. It's pretty sweet; one could use 1 cup of sugar if they want it a bit more tart. There's quite a bit of the crunchy part, too. Could halve it, depending on your tastes.
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2 users found this review helpful

Zucchini Bread IV

Reviewed: Apr. 2, 2004
This was way too oily, and I am in no way a health nut. It does stay moist, but the oil taste is thick. Other than that, the flavor is really nice--not too much cinnamon, like you'd expect. I'll try this recipe again, and just substitute or cut out some of the oil--I really don't think that much is even necessary.
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Simple Spinach Lasagna

Reviewed: Nov. 23, 2003
I altered the recipe, too: 1 10 oz. package of broccoli in place of one of the packages of spinach and ricotta cheese in place of the cottage cheese. I used low-fat ricotta, but the consistency was too thick so I added half and half! I thought it was a bit too salty, perhaps because of the cheese substitution. I'd definitely make this again, and probably just eliminate the salt.
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