STARSING Recipe Reviews (Pg. 1) - Allrecipes.com (1519683)

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Three Bean Salad I

Reviewed: Sep. 10, 2009
I use this recipe all the time. It can't really be beat.
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2 users found this review helpful

Ojai Roast Turkey with Rosemary, Lemon, and Garlic

Reviewed: Feb. 19, 2007
I've used this recipe for Christmas and Thanksgiving every year for about 3 years and every time it comes out juicy and delicious. The only downside is that you can't get any tasty turkey-flavored stuffing out of it since it's filled with onions and lemons. But it's worth it for the amazing turkey.
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Marinated Tuna Steak

Reviewed: May 26, 2005
Five stars, no question. Flavorful, juicy, piquant. I quartered the recipe (just cooking for me), cooked it in a skillet and just dumped the whole mix in. I had to substitute teriyaki sauce (had no soya), which may have made it lighter than the original recipe; I enjoyed it this way. I also used dried herbs, found it okay. If I could make it differently I might crust some whole garlic slices right on to the tuna steak, but this is a bit of an unnecessary flourish. If your tuna comes out "tough and chewy" you are cooking it too long. Turn the heat up way high (skillet) or get the coals really going (grill) and sear it. Unless you buy bottom-quality tuna (which you should not), it is safe to cook until the top and bottom are seared but the center is still mostly pink and relatively uncooked. The bacteria grow on the exposed parts, which is why you have to cook the heck out of any ground meat (because the exposed parts have been moved all through the meat).
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365 users found this review helpful

Giblet Gravy II

Reviewed: Jan. 2, 2005
Just stupendous. The first time, I used dried sage and it was terrific. I used real broth. The second time, I used bouillon broth and it was not as good. Stick with the real stuff. I also did not ever add the giblets, since I find eating innards to be somewhat unappetizing. Note that this recipe will only really supply a very small group with gravy, about 2 people -- at least double it if serving any amount of people at all.
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95 users found this review helpful

Golden Toast Rounds

Reviewed: Jan. 2, 2005
Simple and delicious. I used a special bread with cheese ribbons and onions in it -- delicious! I would highly recommend using a bread with zip. For a no-cleaning option, wrap cookie tray in foil before cooking and discard after. I made Eileen's Artichoke and Roasted Red Pepper Dip as a topping and it was a hit!
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28 users found this review helpful

Homemade Hashbrowns

Reviewed: Jan. 2, 2005
These did not come out. I couldn't get them to clump together, even after adding flour (tried both with and without flour). They came out lumpy, hard and had a bad texture.
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1 user found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Jan. 2, 2005
Absolutely terrific, came out great. Had a bit of melted butter left on the top when I was done, next time I would just mop that up lightly with a paper towel after it's been in the fridge for just a few minutes. My guests ADORED it and it is SO easy and very soft!
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Cappuccino Tarts

Reviewed: Dec. 27, 2004
Came out quite spongy, was not sweet enough by far
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Artichoke and Roasted Red Pepper Dip

Reviewed: Dec. 27, 2004
A clear hit. Made this with a Christmas dinner on crostini, came out terrific. RAVE reviews -- far surpassed the turkey (although maybe that was my fault ;). Woukd make again and again. I used fresh, home-made roasted peppers -- I think this made a difference. I would also try with some onion, with some green onion, or possibly with some red onion as well.
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Guacamole

Reviewed: Aug. 14, 2004
Amazing recipe, really nice as a chunky dip, I would even cut the pieces larger than I did this time. I did however add a bit of hot sauce (Frank's) and would add more spice next time for a hotter dip.
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1 user found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Jul. 26, 2004
Could not find Old Bay seasoning anywhere, so I just omitted it. Still, they were amazing -- really tasted exactly like crab (I *DON'T* get it!) and so healthy!
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1 user found this review helpful

Glazed Nuts

Reviewed: Jul. 26, 2004
Fascinating. I served these at Christmas instead of the usual normal bowl of nuts. Even my oma, who really doesn't eat anything anymore, snacked them away. They're flavourful and surprising.
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Chocolate Trifle

Reviewed: Jul. 26, 2004
Just gorgeous looking. I too used fresh whip instead of frozen. What an eye-pleaser! Next time I would underbake the brownies, as especially the brownies at the side of the pan got quite crunchy and I think it'd be just fine to leave them soft or gooey.
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1 user found this review helpful

Cajun Pasta Fresca

Reviewed: Jul. 26, 2004
It was okay. I like the method of sauteeing down the tomatoes, I'll probably use that again.
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Vegetable Chowder

Reviewed: Jul. 15, 2004
The vegetables were just right, absolutely perfect cooking times... but this recipe was SO BLAND. It had no flavour whatsoever, and I could taste the flour in it.
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Buffalo Chicken Dip

Reviewed: Jun. 7, 2004
I am not sure I made this right but it was still great. I couldn't get the cream cheese to completely mix, but it was amazing in taste. I used Frank's Red Hot as the recipe suggested, which I think is a pretty good brand, and Kraft Three Cheese Ranch. I actually used this as a meal with big chunks of chicken, but in the future I would reduce the ingredients other than chicken overall because it was a bit too much sauce.
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1 user found this review helpful

Noodles Alfredo

Reviewed: Jun. 7, 2004
I found this too buttery and couldn't get the sauce to mix well at any time. I am not sure why, maybe it was the gas stove I was using. Anyway, the flavour was okay but nothing fantastic.
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Golden Sweet Cornbread

Reviewed: Jun. 7, 2004
Perfect five stars. Easy to get out of a glass pie pan (wide edges), I just turned it upside down on a plate. So delicious, came out golden brown, and so simple to make. No-fuss recipe, cheap and delicious, everyone at my dinner party raved and it was the first to go!
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Mango Tango Black Bean Salsa

Reviewed: Jun. 2, 2004
What could be easier to make? Takes all of ten minutes to make, and only because of the chopping. I served this to a militant vegan who adored it. It tastes absolutely amazing. However, it is a little odd looking, so don't try to serve it at your average neighborhood picnic or this gem will be passed over.
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2 users found this review helpful

Seasoned Tortilla Chip Dip

Reviewed: May 31, 2004
I did not like this recipe at all. I found it bland and not tasty enough to merit all the fat in it -- and I am not even someone who usually cares. I increased the amount of hot sauce about tenfold, and doubled or tripled the garlic and cumin, but to no avail. The texture of the mix was kind of chunky and I couldn't get them out no matter how hard I tried. Really, this was a platform for the tomato, onion and cheese. I omitted lettuce because I don't like it. I used red onion for flavour and colour, and added diced avocado chunks for colour and texture. (If you do this, beware, avocado turns brown in open air after a while.) It would be well to have small diced jalapeno as well. It turned out okay because I increased the topping portion, but I would not make this again.
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5 users found this review helpful

Displaying results 1-20 (of 30) reviews
 
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