BRENDA-P Recipe Reviews (Pg. 1) - (1523905)

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South Georgia Biscuits

Reviewed: Mar. 16, 2007
Have been using Allrecipes since the start and rarely post anything but THIS WAS REALLY GOOD. And so much easier than I thought biscuits had to be (no flour all over the counter, etc.). The recipe came together in about 5 mintues. Used beef dripping (lard) as I had it. Bearing in mind the instructions, I really tried to make sure I didn't "overwork" the dough/batter and did leave it slight sticky. Just squeezed up 9 larger biscuits, patted into rough rounds and left them to the oven. They were barely gold on top when the bottoms were brown -- so watch out, they could get away from you. But I found the recipe's timing to be accurate. I put these with some stew I pulled out of the freezer, but would also be great for breakfast as they're so fast. The texture is not so much flaky but very, very light and fluffy. ***** Have since made this on a holiday visit with friends -- found out we didn't have any milk so substituted some watered down sour cream and that worked brilliantly. This is so handy it'll have to be a keeper ... one of my "desert island recipes."
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Green Bean and Portobello Mushroom Casserole

Reviewed: Nov. 15, 2006
The "Seasoned Salt with no MSG" that is called for sounds great, but every canned Cream of Mushroom soup I've seen has MSG/flavor enhancer in its ingredients so it's still there ... that's the only reason I didn't give 5 stars. Anyone know something to substitute for the canned soup that doesn't have MSG?
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2 users found this review helpful

Rhubarb Stir Cake

Reviewed: Apr. 30, 2005
Excellent to use up fresh rhubarb. I cut my rhubard up fairly fine. More juice seems to come out of the fruit this way so I _did not_ have the problem others have mentioned about a very stiff batter. But, for a 2nd try I wanted to shift things a bit more to my taste. Used only 1 teaspoon (not 1 tablespoon as in recipe) of vanilla -- having so much made it more of a vanilla cake. Also reduced sugar, used non-fat yoghurt in place of sour cream (it's hard to find here in England), used half coarsely ground whole wheat flour, and sprinkled oats over the top. Don't know about others, but it did suit our taste and while the cake didn't raise up high, the recipe still worked!
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Homemade Egg Noodles

Reviewed: Dec. 1, 2003
First time I've ever made noodles and they were great! Used the leftover roast duck from Thanksgiving to make a big pot of soup -- tasty, but it wasn't very hearty until we added these. No mixer, so I did it by hand. Perhaps that's why I had to add 1/4-1/3 c. milk to get it all to bind. It didn't look too promising, but it rolled out OK. Rested it about 20 minutes then cut and air dried noodles for a few hours. Cooked them in the broth at a really low boil and they were tender but with substance to them. From now on leave the spaghetti noodles to spaghetti sauce -- this can't be beat for soups!
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Gazpacho I

Reviewed: Jul. 16, 2003
Really impressed -- as were our two guests. After a scorching hot day, this soup was a pleasure to make as there is no standing over a stove! It tasted the way I always imagine and hope a Bloody Mary will taste though the few times I've tried them I was disappointed. Use RIPE tomatoes as it really does make a difference (I had just the usual underwhelming grocery store tomatoes and set them in a sunny window for a few days till they were red). I knew they still weren't wonderful so used half fresh mixed with a can of chopped tomatoes in plain juice (skipped the tomato paste the recipe calls for as it seem a duplicate). I also had to substitue red wine vinegar for the white and didn't make all the extra toppings - but I did make bruscetta/croutons. To avoid fuss, I just sliced baguettes into longer diagonal slices and brushed them with a mixed up dressing of olive oil plus garden herbs (lots of oregano or marjoram, some thyme, a little rosemary) plus a pressed clove of garlic. I put them on a rack under the broiler for just a few minutes and they were a wonderful complimentary flavour (and it wasn't enough to warm up the kitchen!). It made four generous servings. We will definitely be making this again as all the ingredients fit will fit the garden glut of tomatoes and peppers we predict!
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