CRNP2001 Recipe Reviews (Pg. 1) - Allrecipes.com (1494950)

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Beef Pot Roast

Reviewed: Dec. 10, 2012
I enjoyed this recipe very much...added about 1/2 cup of beef stock to the pot before adding it to the oven, as I was afraid that it would get too dry. It was very moist, but very well-done, so I would probably cut back the time a bit...maybe to 1 1/4 hours for the final time. However, it is the ONLY pot roast that my kids will eat without complaining! Well done! :)
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Cheesecake Brownies

Reviewed: Jul. 6, 2008
This recipe was a terrific way to make a prepared box brownie mix extra special. I normally hate to read reviews that give 5 stars after the reviewer made multiple changes, so with that said, I only made one change myself, out of pure necessity. As a result of using egg whites in another recipe earlier, I found out that I was one egg short after starting the recipe. Therefore, I used two eggs in the brownie part, and one (leftover) yolk plus a few TBSPs of milk along with the cream cheese for that layer. I layered half the brownie mixture, then the cream cheese, the the remaining brownie mixture, then swirled it all together as another reviewer suggested. It was the first dessert gone at our July 4th family reunion, and the whole gang wished I'd brought more! Thanks~
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Ruth's Grandma's Pie Crust

Reviewed: Nov. 23, 2007
I just spent four hours working with this crust and baking 3 pies with it...I am VERY disappointed in how the dough held up. I first tried it pulsing the ingredients in my food processor...the dough was way too sticky, even with rolling it between wax paper. I couldn't get it OFF of the wax paper to get into the pie plate. Then I did the "original" way by hand...the dough consistency was exactly the same. This time, I floured the dough and wax paper, and managed to get it into the pie plates with a minimum of difficulty. So, I reasoned that the food processor was perhaps part of the problem originally. WRONG...unfortunately, the crust literally MELTED off the edge of the pie plate within the first 10 minutes of baking, spilling my pumpkin pie all over my oven. Then the pie wouldn't get done, thus leading me to burn the darn crust. Workability: 1 star Taste (I ate some raw while contemplating what to do before Round 2): 5 stars Guess I'm not meant to use this crust recipe, sorry. We'll see how the crust holds up to the mince pie that I made (it's still in the oven).
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Veal Marsala

Reviewed: Apr. 7, 2007
Hands down...this dish was phenomenal! Even my two picky kids ate it and came back for seconds. The only difference was that I had veal scallopini cutlets on hand, so I cooked them about 2 minutes per side. Then I took them out, put the mushrooms in the pan first, then laid the scallopinis on top while putting the heat on low. I simmered the mushrooms for about 7 minutes, then about 4 additional minutes after the marsala was added. Thanks for a terrific keeper recipe!
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9 users found this review helpful

Dad's Pan-Fried Green Beans

Reviewed: Feb. 18, 2007
This side dish is definitely interesting. I love this type of seasoning, but it seemed as though the soy and sesame oil overpowered everything else. I'd use about half of each next time, and perhaps add a bit of minced ginger as well. Also, I'd watch what you pair this with. It was suggested on the allrecipes site for a beef side dish...but definitely DON'T pair it with Beef Wellington! Thanks for the recipe~
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Individual Beef Wellingtons

Reviewed: Feb. 18, 2007
This recipe is excellent! I followed others' advice...seared the filets on the stove for a few minutes, then chopped up the mushrooms and onions. I added two cloves of garlic to this mixture. I also put it on a rack to prevent the bottom part of the dough from getting soggy. I allowed the beef to rest for about 10 minutes after coming out of the oven. It was wonderful. The only part that gave me a bit of trouble is that the dough separated on the first one I made...I used dabs of water to keep the second one intact. Great recipe, thanks!
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5 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 8, 2006
I can sum this up in one word: AWESOME! This recipe has surpassed about 10 others that I've either tried myself or sampled elsewhere. Hands-down--this one is a winner!
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4 users found this review helpful

Cheese Sauce Over Cauliflower

Reviewed: Oct. 23, 2006
This was a very good cheese sauce. I did think it could have used some salt. I ended up using a seasoning blend to taste. The consistency was excellent. My kids gobbled up their cauliflower and asked for more. Thanks a lot~
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Ginger Glazed Mahi Mahi

Reviewed: Aug. 20, 2006
This recipe was very good! A nice change of pace from other Mahi-Mahi recipes I've tried. Even my picky boys ate this without complaining and asked for seconds. Thanks for the recipe~
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Chocolate Cookie Mix in a Jar

Reviewed: Jun. 12, 2006
I have made this recipe numerous times over the years. It is terrific and makes a great gift. We just made a few jars for my son's teacher and after-school caregivers. I made a few tiny changes--we use peanut butter chips in place of the chopped pecans, and we layer it as others have--alternating white and dark. It's a sensational hit with everyone! Thanks so much~
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Marbled Mashed Potatoes

Reviewed: Jan. 2, 2006
These potatoes were phenomenal! I used only 1/2 tsp. of cardamom, which suited our tastes better. To lighten up the calories, I used fat-free sour cream, reduced-fat butter, and about 8 Tbsp. of evaporated fat-free milk. No one noticed any difference. It was well worth the extra time and effort to peel and cook two sets of potatoes. This one's a keeper! Thanks!
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Broiled Tilapia Parmesan

Reviewed: Apr. 23, 2005
Oh, my goodness...what an easy, phenomenal dish. Even my picky husband said, "This one's a keeper." My six year old and 2 year old boys gobbled it up and clamoured for more. I kept things the same, only added a few dashes of garlic powder, as we love that spice. I also seasoned the filets with a dab of kosher salt and pepper before putting the Parmesan mixture on top. Thanks so much for an easy, great recipe.
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Green Beans for a Special Occasion

Reviewed: Mar. 14, 2005
Very easy, elegant, and even my picky 6 year old ate every bite! I steamed frozen whole green beans and added them to the garlic/pine nut mixture. The only addition I used was a few dashes of seasoned salt, to add a bit more garlic flavor to the dish. A keeper for our family~
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Baked Slow Cooker Chicken

Reviewed: Apr. 26, 2004
Maybe I got lucky, but I loved this recipe. I used a 7 1/2 pound roaster, added sliced garlic cloves under the skin of the breast, salt, pepper, paprika, and placed 1/2 onion in the cavity. Not only did it brown nicely, but it was extremely juicy and flavorful. I worried about NOT adding any liquid, but it made a whole lot of chicken broth as well. Even my picky family enjoyed this one.
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6 users found this review helpful

Curried Pumpkin Soup

Reviewed: Jan. 4, 2004
This soup got mixed reviews...It kind of grew on me, but my husband and 5-year old really didn't like it at all. I ended up adding brown sugar to the final puree because the curry was quite strong. Perhaps if I only added 1/2 tablespoon of curry, it would have been better for us.
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Spicy Garlic Lime Chicken

Reviewed: Dec. 31, 2003
Fantastic dish--even reheated, it won raves. I didn't have the cayenne pepper but added two dashes of chili powder. Turned out great. Thanks so much!
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New England Clam Chowder I

Reviewed: Dec. 28, 2003
This is a terrific recipe. As others suggested, I substituted 8 oz clam juice (plus the liquid from one can of clams) for the water, used 2 cups of potatoes, and 3 cans of clams. I also used (2) 12-oz cans of evaporated skim milk in place of the half-and-half. My VERY picky husband and 5 year-old son raved about this chowder. Thanks so much!
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3 users found this review helpful

 
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