TaraAnne Recipe Reviews (Pg. 3) - Allrecipes.com (1505129)

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Peanut Butter Vegetable Chicken Soup

Reviewed: Jan. 7, 2013
I made this soup last night. My husband, who rarely has accolades for anything he eats, said it was "supurb" and stated that this was "probably the best soup" I've ever made. I wasn't sure if I should feel complimented or insulted! I made it as written except for omitting green peppers (hate 'em) and adding a cup of frozen corn instead. The corn was a GREAT addition and next time (and yes, there will definitely be a next time!) I'll add even more and I'll probably omit the potatoes because they just seemed out of place and mushy.. This really was delicious!!!
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Oma's Fabulous Matzo Ball Soup

Reviewed: Jan. 1, 2013
I'm sorry to say that this was a LOT of work for an "eh" result. This was my first time making matzo balls although I've grown up eating the soup. I guess my idea of a matzo ball is a more compact, more together, ball. I'm assuming these are quite authentic, considering I used two(!)packages of matzo to make them, but I prefer the more harder/compact ball myself. I saw a recipe for matzo balls on the matzo meal container and thought, "oh, THIS is how I should have made them." My "test" ball fell apart in the water so I added more matzo meal and tried again. The next ball was better and so I added the balls to the soup. BIG MISTAKE! Some still fell apart and the soup was a chunky, cloudy mess. I agree with the previous reviewer who said the balls should be cooked in salted water FIRST and then added to the broth. Be warned that this makes MASSIVE AMOUNTS of balls.... I had between 40-50 balls. TOO MANY! Try cooking 50 balls in 96 oz of soup. If you're making this for a family of, oh, I don't know, 6 or under, definitely halve the recipe!I froze 2 dozen of them. I was literally in the kitchen for 3 hours making this recipe.30 minute prep time? You GOTTA be kidding. I wonder if more direction in the recipe would have helped. What kind of matzo..flavored? How fine should I have made the matzo pieces? Maybe my pieces were too big hence the chunky balls? We'll never know!
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Peppermint Meringues

Reviewed: Dec. 30, 2012
Wonderful wonderful wonderful! I used the food processer to crush red and white peppermint candies to an almost-powder like consistency. They were PERFECT!
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Sweet Bacon Wrapped Pork Loin

Reviewed: Dec. 2, 2012
This was really good! I doubled the glaze (except for the onion) and left out the rosemary just cause I didn't have any. I did NOT pre-brown because I couldn't find my toothpicks so had to use metal meat nails. I did use the broiler on low for the last few minutes, but next time I would put under the broiler first, without adding the glaze, to brown the bacon, and then add the glaze. My 1.5 lb. loin took about 50 minutes to cook thoroughly. I could see doing this without the bacon (because the glaze was delish!).
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Juicy Roasted Chicken

Reviewed: Nov. 25, 2012
I'm sorry. I found this to be too greasy. I think basting the chicken AFTER removing from the heat was a mistake..... it made the crispy skin soggy and greasy. Also, letting it sit for 30 minutes resulted in us eating cold chicken! I did like the seasonings and I'll make it again melting a bit of margarine and simply basting the chicken at the beginning, then adding the spices, and DEFINITELY skipping the end basting step. Maybe I'll let it cool for 10 minutes.
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Slow Cooker Split Pea Soup with Bacon and Hash Browns

Reviewed: Nov. 14, 2012
I liked this a lot ... I thought the addition of potatoes was a bit much ... pea soup is already pretty thick and starchy, right? I cut up a ham steak instead of bacon(I hate soggy bacon). Next time I'll probably omit the potatoes, keep the ham steak large, remove it before serving, puree the soup a bit (with immersion blender)and then cut up the ham and put it back in. I will make again with my suggested changes.
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Pan-Fried Asparagus

Reviewed: Nov. 11, 2012
Very good. A bit too much oil/butter ... next time i'll omit the oil altogether. Still, this was delicious and super simple!!!
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Turkey Cheeseburger Meatloaf

Reviewed: Nov. 4, 2012
This was okay. I made as written, using regular bacon as that is what I had on hand. Although the taste was good I really didn't taste the bacon nor the cheese ... so why add the extra calories if it can't be tasted? But again, it was good so thats why 4 stars, but I probably won't make again. Well, except for the topping which was DELICIOUS ... I'll be making that again for sure!
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Lentil Soup

Reviewed: Oct. 23, 2012
Very good. Made as written. Will make again.
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Melanie's Beef Barley Soup

Reviewed: Oct. 23, 2012
I made this in the crock pot, not pre-cooking anything. I put it together the night before, but did not add the barley or frozen veggies until the next morning, right before cooking. I added all the ounces of liquid together, put in TWO cans of beef broth and then made up the rest of the liquid with water. I added extra garlic. I did 3/4C of barley and next time will add at least 1C. This turned out DELICIOUS! I'm very pleased with this recipe... there was minimal preparation and yet it tasted like I'd been cooking all day (which technically I was!).
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Potato Cake

Reviewed: Oct. 13, 2012
This was a good starting point. I felt like it needed onions .... I thought that right away but didn't want onions for breakfast so I made them without. Next time definitely onions. My mother made potato pancakes a lot but for lunch or dinner ... thats what I will do next time (and I WILL add onions!).
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Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

Reviewed: Sep. 27, 2012
Pretty good but rich. I sub'd out vegan sour cream for the cream cheese b/c I'm lactose intolerant and there didn't seem to be anything missing from the taste. I found the savory taste a bit off putting only because I do eat corn casserole which is quite sweet. I might make again b/c it is a good way to get rid of zucchini, but I'd keep out the onion, garlic and black pepper. Still, all in all, pretty good.
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Easy Stuffed Zucchini

Reviewed: Sep. 23, 2012
This was good. I doubled the recipe .. I mistakenly put the shredded cheese IN with the mixture (so there was 2 cups of cheese mixed in w/the meat) and it was still delicious. There is a lot of meat to zucchini ratio, so have extra zucchini on hand!
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Vanilla - Chocolate Powdered Sugar Frosting

Reviewed: Sep. 23, 2012
Pretty good! Turned out a little thin but still tasted great.
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Tater Crisp Chicken

Reviewed: Sep. 8, 2012
Very good. The crisp was panko-like. I added spices to the potatoes. I made sure the pieces baked with a little bit of space between them. Yum.
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Mom's Zucchini Bread

Reviewed: Aug. 26, 2012
Very good. I used 4C of shredded zucchini ... it totally disappeared in the bread and did not turn it green. It did take longer to cook (somewhere around 70-75 minutes...i didn't keep track). I used 1C br. sugar and 1C white suger and it was perfectly sweetened. Next time I will decrease the cinnamon by one teaspoon as the cinnamon flavor is very predominant.
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Sweet Kielbasa

Reviewed: Jul. 29, 2012
Pretty darn good. I added pepper flakes to offset the sweet. My husband really liked it ... said it reminded him of sweet and sour at the Chinese restaurant.
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Classic Macaroni Salad

Reviewed: Jun. 11, 2012
I didn't make this early enough and so served it after it sat for about only and hour and a half. It was WAY too sugary but I figured that the next day it would be better. Although the flavors did meld it was still way too sweet for my taste the next day. It reminded me of store bought macaroni salad. I did like the proportions of ingredients but I don't think I'll make it this way again. I'm still looking for my forever macaroni salad
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Chicken El Dermie Le Hermie

Reviewed: Jun. 3, 2012
I've been making variations of this for years. Tonight I used a bit of soy sauce mixed in with the oil and painted that on with a basting brush. I then seasoned with garlic salt, garlic powder, pepper and paprika. The timing on this recipe was perfect!
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Black Bean Medley

Reviewed: Jun. 3, 2012
We really liked this. I used regular long grain white rice. I had no red pepper and didn't have nearly as much green pepper which is okay with me since we're not big pepper fans. I used canned corn which I put in the last 5 minutes or so so it wouldn't get soggy. I added a small amount of cumin. Very yummy, servd as a side dish with chix drumsticks. Could be a whole meal, really.
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