Mountain Gal Recipe Reviews (Pg. 1) - Allrecipes.com (15340001)

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Ginger Banana Bread

Reviewed: May 15, 2015
As per one ginger-loving reviewer, I used 1/2 tsp ginger. I used 3 good sized very ripe bananas, but don't know what that translates to in cups. Baked for 55 minutes, turned once during baking. Absolutely perfect--very moist, great flavor (more ginger would be welcome in our house), and a beautiful golden brown color. Maybe add nuts next time? I'll definitely make it again.
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Mama's Balsamic Vinaigrette

Reviewed: Apr. 26, 2015
Followed the instructions exactly. The perfect viniagrette "base"--will try it with different vinegars, mustards, dash of this, dollop of that for varied tastes.
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Beef Mushroom Barley Soup

Reviewed: Apr. 7, 2015
Easy, delicious, I used 12 cups beef broth for a more "soupy" feel. Spiced it up with salt, pepper, splash of tabasco, splash of worcester sauce, garlic powder and some dried thyme. Will definitely make again.
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Creamy Chicken Enchiladas Verde

Reviewed: Sep. 21, 2014
Made them pretty much as stated in the recipe. I added a touch more tomatillo salsa, and added 1 cup canned corn to the onion/garlic sauté. The packaged Mexican Cheese blend was a 2-cup package, so used the whole thing. My better half loved them--said "this recipe is a keeper!" Very very easy to make.
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Chef John's Rhubarb Crisp

Reviewed: Jun. 16, 2014
My neighbor mentions she has this massive rhubarb plant, and I casually mention that I like rhubarb desserts. Next thing I know, she has hacked down the entire plant and has brought about 30 lbs of rhubarb to my doorstep. Needless to say, I started searching for recipes. I stumbled upon this one, which seemed perfect for the dinner party for 4 we were having. I made it EXACTLY as the recipe called for, even though I struggled in my mind with "Is one cup of halved strawberries REALLY enough?" This recipe is flat-out DELICIOUS! Tangy with the perfect amount of sweetness. Lemony zesty without lemony overkill. The four of us completely demolished the 9x9 pan I baked it in. Thank goodness I still have about 25 lbs of rhubarb left from the neighbor! I will definitely make this again...as in probably today!
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Strawberry Rhubarb Cobbler

Reviewed: May 26, 2014
I had a one pound package of strawberries that I needed to use so decided to try this recipe. Sliced all the strawberries (approx 3 cups). Chopped up 6 cups of rhubarb, and reduced the sugar to 1 1/2 cups since I had so many more strawberries. The rest of the recipe remained the same. PERFECT! This was delicious! Served with vanilla ice cream. Would definitely make again.
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Curried Coconut Chicken

Reviewed: Apr. 7, 2014
Yummy! The house smelled like a curry restaurant for about 3 days afterward, but who cares? I'll make it again.
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Fresh Ginger Cookies

Reviewed: Jan. 26, 2014
Delicious! Great, fresh ginger flavor. They are sort of small (they don't spread out while baking). Very moist and soft while the bottoms were sort of crispy. We will definitely make these again!
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Applesauce Squares

Reviewed: Jan. 25, 2014
I followed the reviewer that used 2 eggs and baked it in a 9x13 dish. I used my own home-made applesauce, which is a bit on the "chunky" side. The cake was very moist, but not as flavorful as I would like. Maybe more cinnamon? A bit of orange or lemon zest? Would be good with some cream cheese frosting!
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Banana Crumb Muffins

Reviewed: Oct. 28, 2013
Very moist and delicious. I didn't do the crumb topping, but just the straight muffin recipe. Timing seems off--after 14minutes, mine were starting to "burn" at the edges, so I took them out. Perfectly cooked, moist and tasty on the inside despite being sort of scorched on the outside.
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Fresh Fruit Cobbler

Reviewed: Sep. 9, 2013
I used fresh blackberries, raspberries, strawberries and one nectarine (skin on). I was a little "generous" with my measured one quart's worth of fruit. Folded 1/2 tsp cinnamon into the batter as well. I baked it in a larger sized pan (in error--3-4 quart size) so maybe it was too big because the cobbler was pretty thinly spread out in the pan. It was very tasty, though! I think next time I will experiment using the same larger baking dish, 2 quarts fruit but the exact same batter amount. We'll see...
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Ronaldo's Beef Carnitas

Reviewed: May 1, 2013
Very easy and delicious. I used a 3.5 lb boneless chuck pot roast. Cooked as per original recipe. Sauteed some onions and peppers, and served it all up, fajita style. The meat completely fell apart when forked apart. Garnish with sour cream and cilantro. Perfect! Will make it again many, many times!
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Easy Marinated Pork Tenderloin

Reviewed: Nov. 30, 2012
Delish! Very easy to make! The pork turned out very moist and was a crowd favorite at this house! I didn't have dijon honey mustard so used regular dijon mustard and regular honey. I will definitely use this again.
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Turkey Mushroom Tetrazzini

Reviewed: Nov. 30, 2012
A great use for leftover Thanksgiving turkey. I used 4 minced garlic cloves because I didn't have any Johnny's seasoning. I added cooking sherry and thawed green peas to the mix as well. Very easy recipe to make, which is important to me! Very Very rich with the heavy cream, which I might use part milk next time.
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Juicy Roasted Chicken

Reviewed: Oct. 5, 2012
Will definitely cook this again, but I think the cook time is off. We had to cook it close to 2 hours. But the end result was delicious and moist, with the meat just falling off the bone. Very easy recipe, too.
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Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Aug. 15, 2012
I made this for my Book Group, and it was a huge hit. I added another clove of garlic, about 2 1/2 tsp of dried dill, and some cracked pepper to taste. Served it with some crackers. It makes a lot, so I might halve the recipe next time. Anyway, I used some this morning on a toasted bagel--probably the best bagel spread I've ever tasted. As someone pointed out, it is even better the next day. I will definitely make this again.
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Rhubarb Strawberry Crunch

Reviewed: Jun. 27, 2012
I read about 20 reviews and decided to follow a sampling of EVERYBODY'S advice.
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Banana Cake VI

Reviewed: Jan. 29, 2012
Delicious! I followed the recipe to the letter, and the cake turned out AMAZING! I was a bit suspect about taking a hot-from-the-oven pan and putting it straight into the freezer, but the good ol' pyrex baking dish really delivered. I often struggle with baking issues because I live at high altitude (over 5000 feet) but this turned out perfect without any alterations or amendments. We usually use our "old bananas" for banana bread, but I think this cake will become part of our regular rotation!
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