AUNTTISH Recipe Reviews (Pg. 1) - Allrecipes.com (1477014)

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Dutch Apple Pie with Oatmeal Streusel

Reviewed: Oct. 5, 2004
This is an excellent Dutch Apple Pie recipe that will make your Grandma proud! Very east to make. I made a few minor changes: I didn't freeze the pie shell - couldn't see the advantage. And I didn't have allspice, so I found on a website a perfect substitute: 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg, mixed together. This will make more than the 1/4 teaspoon called for, so I just saved the extra, put it in a little jar and labeled it "allspice" for my next recipe that calls for it. This pie is scrumptious - especially with a little scoop of vanilla ice cream!
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52 users found this review helpful

Easy Tomato Soup Spice Cake

Reviewed: Jan. 25, 2010
I've never made tomato Soup cake before - it is the most delicious, moist, light tasty cake that my 82 yr. old mother thinks should win awards. She was going on and on about it. Great with Cream Cheese Frosting II.
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13 users found this review helpful

Cranberry Chutney II

Reviewed: Sep. 3, 2005
Really spicey and good! Reminds me of the chutney at our favorite Indian Restaurant. I left out the tomatoes and the raisins, and it made a great crunchy alternative to regular old cranberry sauce.
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8 users found this review helpful

Oatmeal Shortbread

Reviewed: Apr. 14, 2008
I'm not a huge oatmeal cookie fan - but my husband is. I thought this cookie was fantastic. The best of both worlds: the healthful benefits of oatmeal, and the rich buttery taste of shortbread. Yum!
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7 users found this review helpful

Curry Stand Chicken Tikka Masala Sauce

Reviewed: Sep. 27, 2012
This is sooooooo delicious! A bit too much cayenne for me, maybe 1/2 tsp. next time. But other than that, so good!
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4 users found this review helpful

Lindsay® Olive Tea Sandwiches

Reviewed: Dec. 11, 2003
This is really a very tasty little recipe! I used regular mayo, regular onion instead of green onion, dried basil instead of fresh, no pine nuts, and instead of spreading the cream cheese on the bread separately, I mixed it right in with the olive mixture - it turned out great!
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4 users found this review helpful

Maple Roast Turkey

Reviewed: Oct. 3, 2003
I just made this turkey today (Thanksgiving, 11/27/03) and it was so flavorful and delicious! I like to cook my turkey for a good long time to make sure that there's no danger of bacteria, and because I like a good brown bird. Usually, when you cook a turkey for a long time, the breast really gets dry - but not with this recipe! It was honestly the most tender turkey I have ever had. The maple compound butter was so unbelievably wonderful - not just to eat, but the aroma's from the fresh marjoram and fresh thyme makes you want to put a little behind your ear! Excellent recipe!
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3 users found this review helpful

Asian Style Country Ribs

Reviewed: Aug. 11, 2013
We thought these ribs were AWESOME! Only had 1/4 C soy sauce, and powdered ginger -- cooked on high in croc for 8 hrs. -- refrigerated -- skimmed off fat -- broiled in oven until dark and charred (you know -- like they would be on the grill) and they are so yummy dipped in hoisen sauce! Can't imagine why anyone wouldn't love these ribs!
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 12, 2013
This turned out so good! Browned it first, used red wine, aand i didn't have french onion soup mix, soo. I used a packet oof hidden valley raanch salaad dressing mix (the dry packet) -- woow -- so flavorful -- loved it!.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Nov. 8, 2012
This is a great recipe -- didn't haave celery seed, so used "Bells" Seasoning -- tastes like Thaanksgiving dinner! Used chicken stock to boil veggies, and didn't discaard -- used it with white wine too equal the aamoount of stoock in recipe - so delicious! This would be a great recipe to use for left over turkey after Thaanksgiving!
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2 users found this review helpful

Stuffed Green Peppers I

Reviewed: Oct. 18, 2004
This is a pretty good recipe. The tomato soup wasn't bad, but as my sister put it, it made it taste like hamburger helper. Next time I think I'll pour a good tomato sauce or even a can of peeled chopped tomatoes. That will give it more of a fresh taste. Also, I've noticed that people are saying that it's kind of bland and needs more spices - well since this mixture is cooked before it is stuffed into the pepper, you need to taste it first and adjust the spices accordingly. Never go by a recipe exactly since different people have different tastes. If it needs more spices, add them!
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2 users found this review helpful

Pizza Dough I

Reviewed: Jan. 24, 2012
This recipe is super easy and quick! My 9 yr. old son ALWAYS wants pizza - and this was faster than ordering and having pizza delivered!
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Jan. 25, 2010
This frosting is so delicious - I added about 1/2 Cup less Confectioner's Sugar because that's all I had, and it is the most delicious cream cheese frosting I've ever had. Trust me, you WILL lick the beaters!
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1 user found this review helpful

Amazing Butternut Squash

Reviewed: Oct. 5, 2004
This came out so yummy! I didn't have saltine crackers, so I used Sour Cream and Onion flavored "Cheese-It's" instead - perfect!!! It's still sweet without all the sugar that you normally put in butternut squash. Definitely a keeper!
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1 user found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 27, 2003
I just made this recipe for Thanksgiving today )11/27/03) and it was very good. I don't really agree with the other reviews that the amount of broth or stock is too much - the reason it calls for so much is because it's supposed to cook for almost 8 hours! If you didn't have all that moisture, by the end of 8 hours, it would be too dry. And if this came out burned like someone said, then the crockpot must not have been turned down to the low setting, or they didn't put enough stock in. The only complaint I have is that mine came out a little salty, and I think that it was from the broth that I used. Be careful with store bought chicken stock - you never really know how salty it is, because it varies from container to container. Overall, a pretty good recipe.
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 26, 2012
This recipe is exactly what i was looking for -- super easy, used gel food coloring -- vibrant awesome colors. -- so much fun!
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0 users found this review helpful

Buttermilk Pancakes II

Reviewed: Mar. 19, 2011
I would have to say unfortunately that this pancake was very disappointing. Maybe i'm not used to buttermilk pancakes, as this is my first time making them - but there wasn't anything cakey about them. They resembled a mixture between a pancake and an omlet - very eggy. Not much flavor either - the super mouthwatering recipe on the back of a well known baking mix is much fluffier and tastier than this egg disc.
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Easy and Delicious Chicken

Reviewed: Jun. 9, 2010
This was so easy and super delicious! I also used frozen chicken. The cream cheese is really what makes it so yummy!
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0 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Feb. 28, 2010
This is such a wonderful recipe. I only had boneless centercut pork chops - put them in the crock pot completely frozen (it warms it up slowly rather than on high heat which "siezes" the meat and makes it tough.), and the fat on the meat melts away and back into the crock which only makes the meat more tender. And I didn't have red wine vinegar - I only had balsamic vinegar - WOW and YUM. So flavorful - Cooked on high for 6 hours - rich deep brown color. Those were the only changes I made. I made this for lunch today after church, and we gobbled it ALL up, so I'm making my second batch right now for dinner. Put it over mashed potatoes and opened up some frozen corn - really delicious dinner - you will NOT be sorry you chose this recipe, for sure!
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Boilermaker Tailgate Chili

Reviewed: Nov. 1, 2009
This is by far THE best chili recipe I have ever come across. So flavorful - I used Chuck Roast for the meat - expensive, but worth it! This chili is best made in a croc-pot and left to cook on low for 8-10 hrs. I ALWAYS make this a day or two ahead of time to let the flavors mellow out - THE only chili I will ever be making! I would rate this a 10 star if I could.
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