BLUEALUE Recipe Reviews (Pg. 1) - Allrecipes.com (1496357)

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Easy Lemon Bars

Reviewed: May 10, 2009
So easy and so yummy! I was skeptical of how this would turn out but it was great for a casual mother's day dessert. I used Lemon Supreme cake mix with a box of instant vanilla pudding mixed in and I used 1.5 packages of cream cheese with half a juicy lemon, a bit more sugar than asked for and a tsp of pure vanilla. Will definitely make again for friends.
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Restaurant-Style Zuppa Toscana

Reviewed: Apr. 4, 2009
This recipe was really tasty even though I've never tried the olive garden version. I did what was easy for me which meant changes. I used a can of evaporated milk, 1/3 cup of 1% milk, and 1 qt water for the liquid. I used ~6 cups baby kale and 6 small red potatoes. Instead of chicken stock, I ran out, I used 1 Tbsp chicken broth powder. Oh and I only used 3 sausage links to cut down the fat and left out the bacon. We had optional bacon bits for the table. Will definitely make again.
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Salmon Chowder

Reviewed: Mar. 2, 2009
Delicious! I added 2 cloves fresh garlic and left out the cheese. This soup is so good! I will definitely make again.
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Creme Anglaise II

Reviewed: Feb. 11, 2009
Delicious and so easy to make. I halved the recipe. I used half milk and half heavy cream, 1 tsp pure vanilla extract and forgot to add the butter. Tasted great over tea soaked french toast with maple syrup.
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Apricot Nectar Cake I

Reviewed: Feb. 11, 2009
I made this cake following the recipe and it did not taste too good. Perhaps it was the brand of nectar I used - canned Goya nectar. It was very dense and had an odd flavor.
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Oriental Vinaigrette

Reviewed: Feb. 2, 2009
I followed the recipe exactly but it's really sweet. It's okay but I guess I like my dressings not as sweet.
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1 user found this review helpful

Spanakopita II

Reviewed: Feb. 1, 2009
Watch the video on how to make this, there's a link at the end of the recipe. My phyllo sheets were way too big, I did not cut them enough so the triangles were very big. Next time I will cut them into fourths to make them appetizer size. Filling was yummy, when I added the cheese and egg though it was too wet so I turned the heat back on to cook the egg a bit. I used a 10 oz bag of fresh spinach that I blanched, squeezed dried and chopped up.
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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Dec. 27, 2008
Really easy recipe but I think it has way too much lemon. I added only 1.5 Tbsp lemon juice and that was already too much. Had to add 1 more Tsp of tahini to balance the flavor. Tasted much better the next day and goes well with homemade pita chips.
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Pita Chips

Reviewed: Dec. 27, 2008
I used the spices I liked instead and followed the general idea. I used olive oil, salt, dried parsley and garlic powder. Mixed random amounts with about 3/4-1 cup oil. Cut pita in half, separate the "pocket" so you get four half moons. Brush oil mixture onto one side, stack, cut into triangles with sissors. Bake in a single layer until crispy and browned. Very tasty, salt is important.
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Chocolate Bar Fondue

Reviewed: Nov. 28, 2008
I halved the recipe and it was enough for a potluck party of around 15 people. So easy and so tasty. I used semi-sweet chips and used brown sugar, kaluha, and instant coffee powder. Delicious with pound cake, strawberries, apples, marshmallows and bananas. Reheated in microwave and poured into mini-crockpot. Warm up the crockpot to keep the chocolate liquid but unplug it or it will burn (for the pots without dials).
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Pumpkin Pancakes

Reviewed: Oct. 30, 2008
These are good but not amazing. The texture and pumpkin flavor was nice but I think I will add more sugar next time. I followed the recipe exactly but added a splash of pure vanilla extract. Very easy to make using the spread out with your scoop method. Flip when you see bubbles forming at the surface of the pancake. You should not need to flip twice ever for pancakes.
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Easy Meat Loaf

Reviewed: Jun. 26, 2008
I didn't read the instructions carefully and added the can of mushroom soup into the mixture. i had 2 lbs of meat so it didn't look wrong but it was way too mushy after baking. Next time I will make it right. The flavor was good though. Definitely not a low sodium dish!
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Waffles I

Reviewed: Mar. 16, 2008
These were a breeze to make. They came out beautiful and yummy. Crisp on the outside and soft on the inside. I added 2 tbsp more sugar and 2 tsp green tea powder (matcha) to make them into green tea waffles.
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Reuben Soup

Reviewed: Mar. 15, 2008
I loved this soup, my family.. not so much. They said it too complicated being sweet, salty and tangy at the same time. Changes I made: I used a 14 oz can of beef stock, 2 cups of 1% milk and almost 1/2 lb of swiss cheese slices. Makes a nice thick filling soup, more than enough for 5 people.
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Corned Beef and Cabbage II

Reviewed: Mar. 15, 2008
Tasty and easy. Made this and Reuben Soup for dinner.
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Vinegar Pickled Carrots

Reviewed: Jan. 20, 2008
I used baby carrots sliced lengthwise into quarters or sixths depending on how fat they were. I used 1/2 cup sugar and marinated them in a plastic baggie in the fridge for 2 days. They weren't good when marinated for 1 day only. Crispy and tangy.
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Best Baked Chicken

Reviewed: Jan. 5, 2008
This was too sour. Next time I will omit the lemon juice. Also, it wasn't crunchy at all, the outer layer was mushy.
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Snickerdoodles I

Reviewed: Jan. 5, 2008
They were easy and fun to make but the cream of tartar taste was too strong. Also, they all came out flat. Next time I will refrigerate the balls before baking. I thought they could have been better.
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Easy Sugar Cookies

Reviewed: Oct. 9, 2007
Very easy and really tasty. I let the bottoms brown a little so they were crispy on the outside but still soft on the inside. Followed the recipe exactly. Don't expect to roll out and cut because it was too mushy even after refrigeration.
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Honey Garlic Ribs

Reviewed: Aug. 15, 2007
The flavor was excellent but 1 hour baking time was too long. I boiled the ribs for 30 minutes then poured the sauce over them and baked them for 45 minutes covered with foil. They were perfect after 30 minutes but I left them in longer and the sauce burnt. Turning is important in getting even browning. Will try this again as the recipe is really easy.
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4 users found this review helpful

Displaying results 1-20 (of 43) reviews
 
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