TIFDOTCOM Recipe Reviews (Pg. 1) - Allrecipes.com (1455301)

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Italian Sausage, Peppers, and Onions

Reviewed: Jul. 30, 2015
Fantastic recipe! I'm sure it's wonderful as-is. However, I made the following changes, and it was the best sausage and peppers I've ever had. I grilled the sausage and the peppers. At the same time, I sautéed the onions in butter and olive oil, garlic and white wine. I added salt/pepper. Then I added the peppers to the onions, and added marinara sauce. Mixed it up over low heat, and served it in a toasted hoagie roll. I'm sure fresh herbs would be great, but it didn't even need it. SO GOOD!
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Lance's French Onion Soup

Reviewed: Dec. 29, 2012
Best french onion soup I have ever had, and I've had a lot. I love french onion soup. I didn't have any bread when I made it, so I used seasoned croutons (the kind that come in a bag - the big ones - I think they were cheese flavored?). Anyway - it was AMAZING! I think I'll only use croutons from now on. I put them in and poured the onions and broth over them. Also, I loved that the croutons were perfect spoon-sized, so no need to cut up the bread. Used regular yellow onions and italian blend shredded cheese. It was unbelievable....serve with texas toast (with cheese of course), a glass of red wine and a roaring fire in the fireplace. Perfection!
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Creamed Onions with Wine

Reviewed: Nov. 27, 2008
We made fairly significant changes to this recipe, but it's a great base. I added 1 cup of Parmesan cheese, about 4 Tbsp of cornstarch to thicken (mixed with warm water so it doesn't clump), 3 cloves of pressed garlic and about 1/2 tsp of white pepper. It was fantastic. The cheese cut the tang of the wine, and the wine made it taste very gourmet. It was a huge hit.
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Kaese Spaetzle

Reviewed: Dec. 22, 2007
This is a FANTASTIC recipe. I made it for my father (who's German and LOVES spaetzle. He said it was the best he's ever had. He loved the "new" take on an old classic. I'm making it again for Christmas dinner! My husband and I have been craving it since we first served it in June. Thank you!
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 16, 2007
So after reading hundreds of the 1400+ reviews, I decided to change up the recipe a bit. I did all whole wheat flour, which is very good, but I probably would go with the 1/2 white 1/2 whole wheat next time. I doubled the recipe, which gave me 12 5"x3" mini loafs and 12 muffins. I did the 1 cup brown sugar to 2 cups white, and 1/2 applesauce 1/2 oil. To some loaves, I added butterscotch chips, and to most I added raisins and chopped pecans. I love the raisins - wish I added more! This is a very good recipe. On all of them, I did a light sprinkling of sugar on top before I baked them. I highly recommend doing that. It gives it a nice sweet ever-o-slightly crunchy crust. Haven't tried the butterscotch ones yet. Those didn't bake as prettily as the others. Overall, it's a fantastic recipe. I'm looking forward to "playing" with it more and adding all sorts of fun things. It's a great foundation recipe. Hard to screw it up!!!
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