SNOWGARDENER Recipe Reviews (Pg. 1) - (1493638)

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Polish Chicken and Dumplings

Reviewed: Oct. 22, 2012
Perfect! I finally found the perfect dumpling recipe. I've tried recipe after recipe looking for a nice dense dumpling that isn't more like a biscuit. This is it. As for the soup, this one is really great too. I did make some changes as I never use canned soups, so I made a roux to thicken. And I added carrots and potatoes 10 minutes before adding the dumpling dough. I really liked the addition of the allspice and the basil, although not dried basil.. I also added some smoked paprika.
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8 users found this review helpful

Concord Cosmopolitan Martini

Reviewed: Sep. 23, 2011
This is yummy! I used juice I made myself from fresh concord grapes and no sugar added. Not too sweet, just delicious.
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3 users found this review helpful

Turkey-Lentil Chili

Reviewed: Sep. 16, 2011
i loved this "chili"! My kids liked it as well. I used ground turkey (93%lean) as that is what I had on hand, and subsequently I think I should have increased the spices more as my version lacked the spices already in the sausage. Regardless, it was excellent.
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3 users found this review helpful

Carolina Fish Cakes

Reviewed: Sep. 9, 2010
These were very good. I used a mixture of leftover smoked fish that included salmon, steelhead trout and pike. I subbed asiago for the parmesan and left out the flour entirely because it didn't make sense to me as an ingredient. The texture was great and I had no trouble forming cakes. This time I baked them but I may try it again frying them.
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5 users found this review helpful

Spinach and Mushroom Quesadillas

Reviewed: May 16, 2009
I thought this was excellent, especially because it used ingredients that I wouldn't normally think of using in quesadillas. I made a couple minor changes. I marinated the mushrooms with the garlic in about 1/4 cup of balsalmic vinegar for 1/2 hour, then sauteed that all with olive oil instead of butter. They were delicious! I would have served them with guacamole but I was out of avacados. We ate them just with salsa.
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4 users found this review helpful

White Chili IV

Reviewed: Jan. 30, 2009
This was a very good base for White Chili. I did make it my own way, as most of us do. Here are my alterations: I used 2 cans of white kidney beans; I omitted the wine, rosemary, red bell pepper, green onion, mushrooms and bay leaves; I added a can of cream of mushroom soup and a lot of frozen corn. And I coated the chicken in flour and corn starch before browning. That helps to thicken up the stew and keeps the chicken nice and tender.
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7 users found this review helpful

Mama D's Italian Bread

Reviewed: Nov. 9, 2008
This is a very good recipe for Italian bread. I do have a couple of suggestions. I do not break the dough apart until after the second punch down. Rather than misting the tops with water during baking, I spray them with a little mist of cooking spray. It browns the tops nicely. Also, cooking for 1 hour is far too long. The first time I made this bread I naively trusted the cooking time listed, set the timer, and went about doing other things. I only realized there was a problem when the fire alarm went off. 30 minutes at 450ยบ is quite adequate.
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4 users found this review helpful

Spinach Quiche

Reviewed: Oct. 9, 2008
This is a fantastic recipe and I make it often. The only change I make is to use 1/4 cup butter. It is still rich and delicious, and is always gobbled up.
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5 users found this review helpful

Tortellini Salad I

Reviewed: Jun. 6, 2008
This recipe blew us away. My husband raved and raved over it. I did alter it a bit. I added grilled chicken. I also added cucumber and omitted the green pepper. I used green onions and replaced the parsley with cilantro. Because the type of vinegar wasn't specified, I went with balsamic. Also I did not chill it for at least 4 hours and instead served it as soon as I finished preparing it. Thank you for this one! It will be served over and over in our house.
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10 users found this review helpful

Creamy Caramel Flan

Reviewed: May 14, 2006
This was fantastic! It is kind of a flan/cheesecake hybrid. Not your traditional flan; better, in my opinion. Don't give up with cooking the sugar, it will melt. It was beautiful when it was turned out of the serving plate. Thank you for this recipe. I didn't change a thing and my husband wants me to make it for the next time we go to a gathering with his family.
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2 users found this review helpful

Cream of Chicken with Wild Rice Soup

Reviewed: Feb. 24, 2004
This is the new favorite soup in our house. Everyone starts drooling after a meal of roasted chicken, knowing that this soup will follow in a few meals. I do use leftover roasted chicken and find that it provides plenty of meat for this soup.
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3 users found this review helpful

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