judy2304 Recipe Reviews (Pg. 1) - Allrecipes.com (15220157)

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Melt-In-Your-Mouth Meat Loaf

Reviewed: Nov. 21, 2012
This is close to the way that I normally make meat loaf, but I seldom measure anything except in bread baking. The only changes I made was that I used canned mushrooms and 1/2 chopped onion instead of the dried. I also doubled the recipe and used 1 lb. of ground pork and 2 lb. ground beef. I baked the loaf in a 9" x 5" loaf pan at 350 degrees for a little more than 1 hour. The meatloaf was flavorful and very moist. The topping was great and much better than the barbeque sauce that I normally use.
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Basic Beef Stock

Reviewed: Nov. 21, 2012
This is basically a very good recipe for beef stock, but I gave it 4 stars because of the changes I made that I think are important to producing a healthful, rich beef stock. The bones I used were from a grass fed steer that included a large joint bone, marrow bones, and a couple shank bone. Most of these bones had some meat and marrow. I also used a package of trimmings and bones that I had saved from roasts that had been cut up for stew and bones that had been saved from roasted roasts. This amounted to about 10 lbs. of bones and meat. All of the raw bones, meat, onions and carrots were roasted a 350 degrees for 1 hour, turning them for even browning. Since I had more bones, I increased all of the other ingredients to almost double. I ommitted the parsnips because I didn't have any and ust dried parsley instead of fresh. I added about 16 cups of water so that everything was covered, and also added 1/3 cup of cider vinegar to extract calcium and minerals from the bones. After the mixture comes to a boil, any impurities in the bones come to the top in the form of a scum. Impurities in bones is normal, but the scum should be skimmed off to reduce impurities in the stock. Once the mixture comes to a boil, reduce the heat and don't cover or stir. Both can cause cloudiness in the stock. At the proper temperature, there will be little to no bubbles, but should see movement under the surface. The broth should be simmered 24-72 hours to get full potential from the bones.(See pic)
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Garden Fresh Tomato Soup

Reviewed: Dec. 1, 2012
I generally make soups in large quantities to freeze for future meals. For this one, I used tomatoes from our garden that I had frozen. I used about 18 lbs. of tomatoes, cored, peeled and diced them. Depending on type of tomatoes used, the skins can cause bitterness. I added about 8 cups of homemade chicken stock that had been reduced and 6 cups of water. I added 2 large onions sliced, 16 cloves, about 1/4 cup of chopped garlic, 2 tbsp. sea salt, 4 tbsp. sugar (sugar cuts the acidity of the tomatoes), and 4 tbsp. of Braggs Apple Cider Vinegar. I didn't have fresh basil on hand, so I added about 3 tbsp. of dried after the mixture started boiling. I let the mixture boil gently for about 45 minutes to completely soften the onions and garlic. Then used an immersion blender to blend everything. I had 2 cups of whipping cream that would soon go bad. So I mixed it in after the blending. I mixed the roux in a separate pot using garbanzo bean flour and all-purpose estimating about 6 times the recipe, and followed the recipe instructions. The resulting soup was wonderful. This is a recipe that would be difficult to mess up if only using the ingredient quantities as a guideline. I seldom accurately measure anything, except in bread baking, and go primarily on appearance and taste. This is a good basic recipe. If you are a new cook, the recipe as-is is great. If you are experienced, the measurements are not so important as the look and taste. Rice can be added for tomato rice soup.
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Boilermaker Tailgate Chili

Reviewed: Feb. 22, 2013
I tripled this recipe to freeze for future meals, and pretty much followed the recipe. The only change I made was to add some frozen cubes of homemade beef stock and used taco peppers instead of chili peppers, and left out the beer. For the quantity that I made, I can't say if adding a couple of tablespoons of some of the herbs and spices made a difference, but the result was excellent. My husband and even my 92 year old mother love it. I will definitely make it again even though it was a project that took a whole day. I did let it simmer for 5 hours to meld all of the flavors and seasonings.
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Stuffed Green Peppers I

Reviewed: Feb. 24, 2013
I gave this recipe 5 stars even though I made some changes because the recipe would be good without changes. I usually make enough to freeze for future meals so the recipe was doubled. I didn't blanch the peppers because I don't like them mushy, and freezing tends to soften them anyway. I didn't salt the inside of the peppers as we don't need extra salt. I used basmati brown rice and cooked it separately in beef seasoned with garlic powder, onion powder, and cumin. I used canned diced tomatoes. It didn't make sense to get whole ones to chop. I also added Italian seasoning and minced garlic to the beef mixture. The stuffed peppers were loved by my family, and they freeze very well. Each was wrapped in plastic wrap to prevent freezer burn, and then put into large baggies.
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Photo by judy2304

Cheddar Baked Chicken

Reviewed: Mar. 6, 2013
I made this dish for dinner tonight, and we all really liked it. The chicken was very moist, and it looked as good as it tasted. The only changes I made were to spray the pan bottom with olive oil instead of butter and skipped the cereal and the drizzle of butter. I baked it an extra 5 minutes to get more browning. I served it with cheddar and bacon scalloped-style potatoes, and steamed broccoli for a variety of color and texture. I will definitely make this again, but I think I will try adding Italian seasoning and additional garlic powder for more flavor.
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Photo by judy2304

Roasted Garlic Cauliflower

Reviewed: Mar. 11, 2013
I have made this recipe a few times, and it's a great way to add flavor and color to cauliflower. I added the Parmesan cheese and sprinkled on dried parsley (didn't have fresh on hand), but I didn't have to use the broiler after baking. The cauliflower was beautifully browned after the baking. I generally make a couple of heads on a large cookie sheet, and then freeze them in meal-sized portions. When I use them for a meal, I simply have to thaw and re-warm them in the microwave.
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Photo by judy2304

Classic Waffles

Reviewed: Mar. 20, 2013
I made these tonight to be rewarmed in the toaster oven in the morning. I didn't separate the yolks from the whites, but I beat the eggs pretty well before adding the other liquids. I also made sure that the butter had cooled before adding so that it didn't cook the egg. The waffles browned very well and raised well. They were also light on the inside. I didn't crisp them because that would be done in the toaster oven. I doubled the recipe, and will freeze the leftovers for future quick breakfasts. One word of caution I can offer is to be careful not to add too much batter to the waffle maker, and to spread the batter a bit before closing the waffle maker. The first couple of waffles made a mess all over the counter with the run-off. This is not the fault of the recipe, but the batter does spread and raise a lot.
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Taco Seasoning I

Reviewed: Oct. 4, 2013
Since trying this recipe, I never use store taco seasoning. I generally make 4 times the recipe to have it handy when I need it. I follow the recipe exactly, and it's perfect. It's a bit stronger than the packaged stuff. So you have to add and taste so you don't add too much.
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Baked Dijon Salmon

Reviewed: Oct. 31, 2013
I made this recipe exactly as posted, except that I left out the pecans because I didn't have them on hand. My family loved it. This recipe will definitely be added to my rotation of salmon recipes.
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Pork Medallions in Mushroom Marsala Sauce

Reviewed: Nov. 21, 2013
This is one of my favorite pork tenderloin recipes. This very flavorful, and freezes well. I generally make enough for a couple of meals.
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A-1 Pot Roast Chuck Steak

Reviewed: Dec. 25, 2013
I use this recipe for beef arm roast. The roast comes out moist and fork tender, and the gravy is very tasty. I use garbanzo bean flour for thickening to increase the health value of the gravy. In the last hour, I add potatoes, carrots, and green beans for a great one pot meal.
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Roasted Chicken Broth in Bulk

Reviewed: Dec. 31, 2013
When I make broth, I make a large quantity for use in soups and to freeze in cubes. It doesn't take much more hands on time to cook a large quantity than it does a small one. This recipe makes a rich, healthy chicken broth that you can drink or use for recipes. I freeze some of it in cubes for use in flavoring brown rice and veggies, and use the rest of it to make soups. We have only 3 in our family, but cooking in bulk and freezing bulk foods saves me time. I make soups, stews, and even brown rice in large quantities and freeze them in meal-sized portions. It is important to break the bones used so that the marrow and collagen is released to the broth. The vinegar is used to release the collagen and nutrients from the bones. Incidentally, the difference between broth and stock is that both bones and meat are used in a broth. Stock uses only bones.
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Jagerschnitzel

Reviewed: Jan. 3, 2014
This is one of my person favorites for pork tenderloin. I made only a couple of modifications to the original recipe.
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Chicken Florentine Casserole

Reviewed: Jan. 28, 2014
I was so looking forward to making this dish for my family. I made only a couple of changes that I think made it a little better than it would have been. I sautéed the chicken only long enough to brown it, and baked with everything else for 25 minutes, and then 10 minutes after the mozzarella was added. I used a bag of fresh spinach because I don't like any canned vegetables, and used milk instead of half and half. Other than these modifications, I followed the rest of the ingredients list to the letter. I may try this recipe again. I will make some of the suggested changes from other reviewers, and make some of my own. I will stay with using milk instead of half and half. The sauce was plenty rich with milk. The chicken was moist and tender. So I would do that the same and also use fresh or frozen spinach instead of canned. The amount of bacon bits was far too much. They made the dish much too salty. Next time, I will use crumbled real bacon or leave out the bacon all together. I think I would also reduce the amount of Parmesan cheese to 1/3 cup. Flavors in a sauce should blend and compliment, and I could single out the Parmesan cheese. I would also greatly reduce the amount of mozzarella cheese. The recipe calls for 2 cups. I used one cup and it was still way too much. I love mozzarella cheese, but this was overpowering. Neither my husband or I could eat this. We scraped off the chicken and picked out the spinach. This recipe has possibilities, but not as written.
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Great Black Beans

Reviewed: Mar. 25, 2014
This is my version of the Best Black Beans recipe on this site. With my revisions, I give it 5 stars. I also make this recipe in quantity for freezing as mentioned in my previous review.
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Hearty Beef Vegetable Soup

Reviewed: Apr. 23, 2014
I make large batches to freeze in meal sized portions. I make beef stock from grass fed beef bones, and use veggies that we either grow ourselves or buy from local organic farmers. I also use beans that I cook myself instead of canned. Even the tomatoes are raised in our garden and frozen for later use in soups and stews. This soup is rich, satisfying, and wonderful on a cool winter's evening.
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Photo by judy2304

Beef Stew VI

Reviewed: Nov. 21, 2012
This recipe is excellent, but I did makes come changes. I doubled the recipe because I always try to make enough for at least two meals, and freeze one for later. I followed Chuck's suggestion to put flour, garlic powder, onion powder, and pepper in a bag and shake the meat in the mixture. I also increased all of the veggies, and used beef broth instead of water and bouillon. I added ketchup, A-1 sauce, and worcestershire sauce as suggested by Chuck. At the end, I used garbanzo bean flour instead of cornstarch to thicken the gravy for the additional nutrients. Even though I made some modifications, this is an excellent recipe as-is. I would recommend anyone to try it. UPDATE 9/123/14 I thought I might add that last night I decided to try this recipe in a pressure cooker. Naturally, most of the prep time for adding ingredients and cutting and chopping was not reduced, but the cook time was reduced significantly. I did everything as previously stated, but pressure cooked the beef and everything but the potatoes, carrots, onion, and celery for 10 minutes. Then I added the veggies and pressure cooked for another 10 minutes. Then I thickened the gravy with the cornstarch mixture. It turned out great and the beef was incredibly tender.
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E-Z Drop Biscuits

Reviewed: Oct. 17, 2014
I have made these biscuits a number of times, and my husband and I both love them. They are a bit crispy on the outside and tender on the inside. They aren't as dry as some biscuits seem to be. This recipe makes 11-12 good-sized biscuits. I melt the butter in the microwave, and then add the milk to cool it. Then I add the milk and butter to the dry mix. Don't over mix. Mix just until the dry ingredients are all moistened. For baking, it always takes 18 minutes to brown the tops of the biscuits in my oven. We never eat all of the biscuits for one meal. They warm very well when wrapped in a paper towel, put into a plastic baggie, and heated in the microwave for 45 seconds or so. I have had them in the frig for as much as a week and they still warm in the microwave like I just baked them.
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Potato Chips

Reviewed: Sep. 10, 2012
I initially found this recipe on another site, and had to try them right away. I used a mandoline to get super thin slices. The first batch, I used a paper plate to absorb the moisture in the potatoes, and seasoned with garlic salt. I didn't oil the plate. So the chips stuck to the plate and came off in pieces. Any overlapping chips stuck together. The second batch, I oiled the plate with olive oil. This was better, but many still stuck to the plate. The third batch, I oiled parchment paper, and arranged the potato slices so that they didn't overlap or touch each other. Voila!! Perfect chips that didn't stick to the paper, and didn't stick together. In a single layer and thin slices, the cooking took about 3 minutes to brown and crisp the potatoes. These were as good as any store bought chips, but much healthier and much cheaper. Using the parchment paper, I think larger batches could be made at one time, but the cooking time would likely be longer. Next I intend to try crinkle cut and oven baking for larger batches. This is a great starter recipe to experiment with and expand the options including flavoring.
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