It's A New Day Recipe Reviews (Pg. 9) - Allrecipes.com (1511552)

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Ed Zieba's Famous Family Pork Chops

Reviewed: Jan. 8, 2013
I had two bone in pork chops probably 1/2 inch thick. I baked them at the high temperature for 45 minutes before testing for temperature and they were already above 145 degrees. I couldn't imagine baking pork chops for 90 minutes but maybe that will work for thick chops. I used Montreal Steak Seasoning on the chops and added a little Swanson Flavor Boost chicken flavor to the water. I must say that the pork was tender and flavorful and the onions delicious. Thanks!
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Lower Fat Amish Macaroni Salad

Reviewed: Jan. 6, 2013
I have made this salad twice now in a week and both times I halved the recipe and added about 3 three green onions and half a small red pepper finely diced. I weighed the dry macaroni to make sure I cooked 6 ounces. The first time I made it I added the dressing while the macaroni was still warm and it soaked up the dressing making the salad too dry. The second time I let the macaroni cool completely and the end result was a much moister salad. DH and I have both thoroughly enjoyed this salad and I will be making it again. I think the peas make the salad. BTW for the peas I just dump the frozen peas in the colander when I start cooking the pasta and then dump the cooked pasta and water on top of the peas. That makes the peas the perfect texture for us. Thanks!
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Perfect Baked Potato

Reviewed: Dec. 22, 2012
My market had HUGE baking potatoes so mine took a bit longer to bake and I overdid it just a bit but the inside was very fluffy and nice. The outside did not get crunchy though. Thanks!
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Jay's Signature Pizza Crust

Reviewed: Dec. 19, 2012
This was way too much dough for one pizza unless you like a super thick crust. I wish I'd listened to my instincts and divided the dough. Also the dough was pretty much tasteless. I don't get all the rave reviews which was why I tried this in the first place. I won't be making it again.
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Apricot Cream Cheese Thumbprints

Reviewed: Dec. 18, 2012
I needed a second cookie for a holiday luncheon and had some cream cheese to use up so this recipe fit the bill. I halved the recipe. I skipped the lemon juice and zest and instead added some almond and vanilla extracts. I unfortunately had only some cheap raspberry jelly to use which ran out of the cookie and all over the cookie sheets but that was the fault of the jelly. I will be sure to make these again with the lemon flavoring and the apricot jelly. Thanks!
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Creamy Corn Soup

Reviewed: Dec. 18, 2012
This was the second of two soups that I made for a holiday luncheon. I used frozen corn that we cut off the cobs and froze last summer. I made approximately 1 1/2 times the recipe and didn't measure either the chicken broth or the milk (which I used half and half for). I used 4 ounces of cream cheese (half an 8 ounce block). I also added a healthy dose of dried chives and half a jalapeno diced small. This soup was a hit and will be made again. Thanks!
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Slow Cooker Vegetable Beef Soup

Reviewed: Dec. 18, 2012
I was having a holiday luncheon and serving two different kinds of soup. DH made this one for me. He used about 1 1/2 pounds of beef stew meat cut into bite sized bits, home canned tomatoes, fresh vegetables instead of the canned or frozen mixture and added potatoes instead of the pasta. It was very good. Thanks!
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Cream Cheese Mints

Reviewed: Dec. 18, 2012
Made one recipe but used 4 ounces of cream cheese (1/2 of an 8 ounce block) and 1/4 t peppermint extract. They were very good and a hit at my holiday luncheon. I rolled the dough into small balls (probably about 1 t or less) and flattened with a fork like a peanut butter cookie. It made about 30 of that size.
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Grandma's Gingersnaps

Reviewed: Dec. 4, 2012
I needed gingersnaps for a cheesecake crust so decided to make them myself and used this recipe. I baked the cookies longer than suggested because I wanted to make sure they were crispy. I used butter instead of margarine. Initially, DH and I both thought they lacked ginger flavor and I nearly threw away the ones I didn't use for the crust. But then with time, DH kept eating them and declared them to be the perfect gingersnap.
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Key Lime Daiquiri Pound Cake

Reviewed: Nov. 24, 2012
This was a hit at my after Thanksgiving party. It was a last minute decision to make the cake because I had key limes to use. My only complaint was that the time given was too long and the cake burned slightly on the top. I probably will make it again. Thanks!
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Moist and Savory Stuffing

Reviewed: Nov. 21, 2012
This was quick and easy and was good for a mini-Thanksgiving dinner I had a week before the actual holiday. I used corn bread stuffing mix from a package because we don't care for the plain bread cube type. I didn't add celery. It was well received but not the homemade dressing that we are used to.
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Baked Stuffed Apple

Reviewed: Nov. 18, 2012
I made this at the last minute for our late Sunday afternoon lunch. I used two small softball sized Fuji apples. I followed the recipe exactly except I halved the sugar mixture (didn't sprinkle the inside of the apples or the top of the cream cheese mixture) and I eyeballed the amount of cream cheese. We really enjoyed this baked apple. Next time I will score the apple peel because it broke and peeled away anyway. I will also add some finely chopped nuts next time. Thanks!
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Old Fashioned Scalloped Tomatoes

Reviewed: Nov. 14, 2012
I had a quart of home canned tomatoes that did not seal so I needed a recipe to use them. I remember my mother making scalloped tomatoes so decided to give this a try. I added a shake of dried basil and about 1/4 cup of feta cheese. DH gave it a thumbs up! Thanks!
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Swanson® Ultra Creamy Mashed Potatoes

Reviewed: Nov. 14, 2012
I cut the recipe in half using two decent sized Russet potatoes. Overall the potatoes were good and I could taste the broth in them. I did have to add salt. I saved the remaining broth and made gravy. I probably will do this again but I don't make mashed potatoes very often.
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Pasta and Cauliflower

Reviewed: Oct. 31, 2012
I did what most other reviewers did and roasted the cauliflower florets. I used fresh garlic, added a pinch of red pepper flakes and totally forgot the Parmesan. I really liked this and will make it again. Thanks!
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Displaying results 161-180 (of 485) reviews
 
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