MSROOTZ Recipe Reviews (Pg. 8) - Allrecipes.com (1546281)

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Italian Meatball Sandwich Casserole

Reviewed: Jan. 22, 2007
The kids really enjoyed this, I thought it was just okay. I followed advice of other reviewers and omitted the water. I toasted the bread cubes too. Mine turned out a bit dry. Next time I will not toast the bread and see if it turns out better. Otherwise, the flavor was really good.
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Amish White Bread

Reviewed: Jan. 5, 2007
Delicious! Flavor and texture. Will make this again.
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Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 5, 2007
Excellent! And easy too.
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Grandma's Peach French Toast

Reviewed: Dec. 17, 2006
This is excellent as is. Next time, though, I will cut the french bread a bit thinner, 1/2 inch slices, also I will dip the slices of bread in the egg mixture. These modifications are just personal preferences. For presentation I will dust with powdered sugar after baking.
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Sunday Dinner Rolls

Reviewed: Dec. 17, 2006
I had the same problem as other reviewers with the dough being too soft and sticky. If the recipe had not stated that the dough would be sticky, I would have thought I did something wrong. I had to add a lot more flour just to work with it. And I like that no kneading is required. Having said all that, the end result was a very light and delicate roll. Family enjoyed them, so I will be making them again.
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Kung Pao Chicken

Reviewed: Nov. 27, 2006
This had great flavor but next time I will definitely double the sauce.
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Baked Eggs in Canadian Bacon Cups

Reviewed: Sep. 11, 2006
Great low carb breakfast. I don't even put the veggies in, we just like the egg baked in the canadian bacon cup.
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Japanese-Style Sesame Green Beans

Reviewed: Sep. 11, 2006
These were good, not outstanding and I would probably make them again just for a different way of preparing green beans. Next time I'll use toasted slivered almonds though, I prefer their flavor over sesame seeds.
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Broccoli with Garlic Butter and Cashews

Reviewed: Sep. 11, 2006
This sauce is delicious. Not too sweet and the vinegar gives it an interesting tang. Not complicated to prepare either.
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Korean BBQ Beef (Pul-Kogi)

Reviewed: Aug. 31, 2006
Family loved this. I never have rice wine available so I used white, a tablespoon isn't much anyway and I didn't have any fresh ginger so I used ground dried ginger. Served with steamed white rice. Great!
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Real Texas Chili

Reviewed: Aug. 31, 2006
Great tasting chili. I did add beans though. Will make again.
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Asian Salad

Reviewed: Aug. 5, 2006
We really liked this salad. The flavor was very fresh and I liked not having to use the seasoning packet from the ramen noodles. However, I thought the recipe called for too much butter to toast the nuts and noodles. They were a bit too oily. Next time I will try using half the amount of butter. Otherwise, this is the recipe I will use when I make this type of salad. Thanks!
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Osso Buco

Reviewed: Aug. 5, 2006
Excellent flavor. I used beef broth for the water though and also about a half cup of wine. This is fantastic over polenta!
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Red Pepper Soup

Reviewed: Jul. 1, 2006
This was pretty good, however I had to add about 1/2 to 1 teaspoon of salt. The taste seemed flat, but the salt helped. We thought a garnish of something like croutons might be a nice addition also.
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Ranch Dressing II

Reviewed: Jul. 1, 2006
This dressing is great. I will never buy another bottle of Ranch dressing again. And so simple to prepare!
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Beef Stroganoff III

Reviewed: Jun. 27, 2006
Wonderful flavor and easy to prepare. I used stew meat and cut into small pieces. The whole family plus 3 extra 15 year old boys (dinner guests) loved it.
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Nanny's Goulash

Reviewed: Jun. 20, 2006
This was pretty much ho-hum. I had high expectations and this dish just didn't meet them. I had to add quite a bit more seasoning after preparing and we still were not impressed. Sorry Nanny.
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Enhanced Spaghetti

Reviewed: Jun. 20, 2006
I didn't think this changed the taste of the spaghetti at all. I didn't rinse the spaghetti either. Glad I tried it though.
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Rich and Creamy Tomato Basil Soup

Reviewed: Jun. 15, 2006
This is very good soup, but who wouldn't like something with a stick of butter in it. I would make this again, but because of the high fat content, it won't be too often.
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Swedish Cured Pork Loin

Reviewed: May 17, 2006
The spices on this were very subtle and enjoyable. My son would prefer that I not rinse the meat as much as he likes a lot of salt. I on the other hand thought it was seasoned perfectly. Now for the cooking time, I always always use a meat thermometer and never go by the cooking times listed. I cook pork to 155 degrees and then pull it off the heat and cover it with foil for about 10 to 15 minutes before carving. This was very juicy.
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Displaying results 141-160 (of 264) reviews
 
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