Caroline C Recipe Reviews (Pg. 1) - Allrecipes.com (1509368)

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Caroline C

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Crisp Pickled Green Beans

Reviewed: Oct. 8, 2014
I am really new to pickling/canning so I'm still pretty much bumbling around tying to find THE ONE pickling brine recipe. I made this as written, and, for me, it wasn't good at all. I am a huge fan of salt but this was way way wayyyyy too much. I ended up adding another couple of cups of water and probably about 2/3 cup of sugar, just to make it palatable. Glad that others have enjoyed it. Thanks anyway!
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Fiesta Chicken and Black Beans

Reviewed: Oct. 5, 2014
This is such a fantastic recipe! I often bulk it out a bit by using more onion, a couple of different colored peppers etc; adding a can of pinto beans doesn't hurt either. More often that not I make it more as a stew - dice up the chicken into bite-sized pieces, brown them in olive oil, then throw in the rest of the ingredients (except the avocado, of course) and let it do its thing. Great with regular white rice, and the leftovers are superb in warm flour tortillas. So good!
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Peanut Butter Pie

Reviewed: Oct. 5, 2014
I agree with reviewers who said it needs more peanut butter - I used roughly a cup's worth, and that was just about perfect for us. Since I never have pb cups in the house, I top it with crushed salted peanuts, and a drizzle of hot fudge sauce that comes in a jar. This is a very rich dessert, so a little goes a long way (perfect for a family of six on a budget.) Thanks, Lisa G!
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All-Day Apple Butter

Reviewed: Oct. 5, 2014
I used 1c white sugar and 1c of brown with a little under 6lbs of apples. Otherwise, followed the recipe exactly. Turned out unbelievably good - my 3 and 4y/o request it on toast, pancakes, ice cream, waffles, anything they can think of! This is my first and only apple butter recipe. Thanks so much!
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Southwestern Quinoa Salad

Reviewed: Jul. 6, 2014
I'm a recent covert to quinoa, and this recipe is one of the best I've ever made. I used 1c of quinoa but pretty much eyeballed the other ingredients. Kept the amount of dressing the same though (PEREFCT!) Didn't have Adobo seasoning so I added a wee pinch of ground Chipotle powder. This was so good. Even my 3y/o and 4y/o asked for seconds. Thanks so much!
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Corn, Sausage and Pepper Chowder

Reviewed: Oct. 31, 2013
This soup was a big hit with us, especially my 2 y/o and 3 y/o. Made a few changes, of course - sautéed the kielbasa along with the onion, peppers and garlic then set it aside (LOVE the flavor of the browned, crispy casing. Used a can of creamed corn plus a can of regular corn kernels, and also threw in a sachet of jamon seasoning for a bit of extra porky flavor. Turned out great! Served it with warm crusty bread for a hearty Fall lunch. Thanks!
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Green Tomato Cake

Reviewed: Oct. 31, 2013
This is absolutely THE best cake I have made all year. The only changes I made were to make it with one cup of white sugar and one cup of brown, and I used apple sauce instead of butter. Dice the tomatoes really small, and nobody would ever guess they were in it. Absolutely fantastic. Thanks so much, Glenda!
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Grandma Arndt's Pickles

Reviewed: Aug. 27, 2013
WAY too sweet for me, personally, my 2y/o and 3y/o eat them almost as fast as I can make them. I omit the turmeric, and use half distilled white vinegar and half apple cider vinegar. Great way to get through the explosion of cucumbers I'm experiencing in the garden. Thanks, Mandy007!
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Hash Brown and Egg Casserole

Reviewed: Aug. 27, 2013
If you plan on making this, please note that you will definitely need a 9 x 11 baking pan, plus you'll probably want to use at least 8 eggs. In addition to the sausage, I also threw in a couple of large diced tomatoes and a diced green bell pepper from the garden. Also made it with a combination of extra-sharp and Swiss cheeses. Turned out really well, and my toddlers couldn't get enough. Looking forward to trying it with bacon. Thanks!
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Artichoke and Chickpea Stew

Reviewed: Jul. 15, 2013
Wow, this is so good! I have to make a few changes due to personal preference, mainly: omit the sage (really dislike it) and use fresh thyme and oregano instead; also leave out the red pepper flakes to make it toddler-friendly. Don't usually have lemon pepper, so just up the amount of fresh juice to half of a large lemon. Finally, I use canned tomatoes (but look forward to making it with fresh once my garden starts producing!) I serve it over quinoa or rice to soak up the delicious broth. I think it would be good with chicken breasts too (whole or sliced.) Great Summer recipe for when you don't want to turn on the oven, but also very hearty and comforting when the weather is cooler. Thanks, Stellar Jay!
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The Best Chicken Fried Steak

Reviewed: Jun. 27, 2013
First of all, the meat really needs seasoning. I didn't, and the steak was incredibly bland. Also added more garlic to the gravy for extra flavor. it all turned out ok but there are several things I will do differently next time, including pounding my cube steaks. Thanks anyway.
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Ham and Split Pea Soup Recipe - A Great Soup

Reviewed: May 1, 2013
THE best. I've been making this every other week for the last three or four months. The only things I do differently is to add a couple of sachets of jamon bouillon powder, and I omit the celery if I don't have any. Even though Husband is firmly in the 'I hate in when my wife makes soup for dinner' camp, he has NO problem with this one. Serve it with some homemade crusty bread. Delicious!
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Carrot Cake III

Reviewed: Mar. 8, 2013
Read some of the other reviews, and made it with half a cup of brown sugar and half a cup of white. Also cut the amount of powdered sugar in the frosting to about a cup and a half. Cake turned out delicious but not nearly as moist as I was hoping/expecting. Not sure if I cooked it too long or maybe I needed to add more carrot. Will definitely be making this again so I will have to experiment. Thanks, Tammy!
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Hackin Chicken

Reviewed: Feb. 12, 2013
The first time I made this it was with boneless skinless chicken breasts. Turned out ok but rather dry. The second time, I first marinated the chicken breasts in some of the barbecue sauce for a couple of hours, and it made a huge difference - very moist with a lot more flavor. The only other change I made was to add the cheese and then broil - way quicker than returning it to the oven for 10 or so minutes. I also use whatever cheese I have on hand - extra sharp Cheddar, Swiss, Provolone or a combination. Good stuff. Thanks!
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Cheesy Corn Casserole

Reviewed: Jan. 12, 2013
Only had about 4oz of sour cream so I made up the difference with some ricotta. Apart from adding a bit of salt and pepper I made it as written, and it was a big hit, especially with my two little ones. Wasn't as dry/cornbready as I was expecting. Next time I will halve the batter, and add some fresh diced jalapenos for Husband. Thanks!
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Winter Root Vegetable Soup

Reviewed: Jan. 1, 2013
I made this with a big bulb of fennel instead of celeriac, and I eyeballed the rest of the ingredients. Turned out super thick, so I added some milk until the mixture was more soup-like. Used my trusty immersion stick blender to puree it up just a little bit - wanted each bite of soup to have distinct vegetable flavors.
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Codfish Chowder

Reviewed: Nov. 2, 2012
Made it with canned corn and regular white potatoes, and I also added a little heavy cream. Turned out great. Had it for lunch with some nice crusty Italian bread - perfect for a chilly Fall day. Thanks!
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Andouille Sausage and Corn Chowder

Reviewed: Nov. 2, 2012
Enjoyed this a alot although 2t dried thyme is WAY too much imo. I used just under 1t and it was still a bit too much. Followed the submitter's suggestion of adding a can of creamed corn - liked the texture much better. Thanks!
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Tomato Barley Soup

Reviewed: Oct. 28, 2012
Really like this recipe. Use my stick immersion blender to puree half of the soup then add it back to the broth/chunky veggies. Even better when you throw in a little sachet of jamon bouillon and some diced ham.
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Sweet Potato Casserole VI

Reviewed: Oct. 28, 2012
Holy cow, can you say SWEET? I halved the sugar called for in the sweet potato mix but it was still waaaayyyy too much for my taste. Even Husband, who is a huge SPC fan, said it was a little too much. Still plan on making this for Thanksgiving dinner but will use a third of a cup of sugar (half white, half brown.) Think I might also use half pecans, half walnuts for the topping. Giving it three stars instead of two as my 18 month old absolutely LOVED it, and he's going through a pretty picky stage at the moment.
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