Crystal Palencer Recipe Reviews (Pg. 1) - Allrecipes.com (1550745)

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Elegant Pork Chops

Reviewed: Feb. 15, 2010
I first tried this recipe a couple years ago when I was looking for a relatively fast meal to fix for myself and my 5-year-old son. I have never been a big mushroom fan, but tried the mushroom soup anyway - I dislike the cream of celery soup even more. It turned out great! The mushroom flavor was not overpowering, and combined with the garlic and onion powders, gave the rice a great flavor. Now at 7 years old, my son still enjoys it when I fix the "pork chops and rice dinner". Most times I have to bribe him to eat his meat, but the rice he devours without a blink!
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Smoky Potato Cheese Soup

Reviewed: Feb. 15, 2010
I made this last night for dinner, and it was pretty good. I used about 2 tbsp butter to saute my onions, and added about 1 tsp minced garlic. I also tossed in my sausage with this mixture to cook it up some and release some of it's flavor - it smelled divine. I used 8 small-medium potatoes cubed, but probably could have used another 2 or 3 after seeing what I had once they were crushed. I used a 32 oz carton of reduced-sodium chicken broth and after adding it, felt there wasn't enough liquid to cook the potatoes, so added maybe another cup of broth - a mistake. By the time the potatoes were cooked and crushed, the soup didn't thicken, even with the cheese added. I wound up mixing about 3 tbsp cornstarch with 1 (12 oz) can evaporated milk (2% lowfat) and using that to thicken the soup. It was very thick, which was fine for my husband - he loves it that way. My son liked it, but doesn't care for smoked sausage, so ate all but the meat. All in all it was a very good soup, and will add it to my list of regulars. It was nice to have a change in pace for meat - we usually stick to pork chops, chicken breasts and ground beef. The sausage was a different but good choice. Next time I might try using red potatoes, and making a roux with butter and flour, and adding my milk to that, then the milk mixture to the soup. The crushed potatoes give it a strange texture - not bad, but not as smooth as I would have liked.
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Split Pea and Ham Soup I

Reviewed: Oct. 30, 2006
I actually made this about a week ago for my mother and grandmother. I personally can't stand peas, but my husband picked up a couple bags of split peas cheap and my mom loves split pea with ham soup and had not had it homemade recently. I purchased a ham bone from Honey Baked, however it was frozen, so I just dumped it in a large pot, covered it with water, and let it boil for about 20 minutes. It thawed nicely. I removed the bone and saved it for beans, but used most of the ham in the soup. I added about 1 1/4 bags (both were 16 oz bags) of split peas, let it cook for about 1 1/2 hours, then added the remaining 3/4 bag and let it cook for another 1 1/2 hours. My mother and grandmother raved about it. Made me feel prettuy good fixing them something they enjoyed so much.
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Curried Chicken and Brown Rice Casserole

Reviewed: Jul. 24, 2006
I made something very similar to this last night, from a different recipe. The ingredients are mostly the same, except: used 15 oz can stewed tomatoes, 1 tbsp brown sugar, 1/4 tsp ground ginger, no garlic, no bay leaf, only 1 tsp curry powder and 1 c regular long grain rice (Uncle Ben's white). Was actually quite good. My husband loves spicy, and I enjoy it too, at times, but our 4 year old isn't too hot about it. The 1 tsp curry powder was perfect for us. My son loved the chicken and rice. Only thing I found was that I needed 2 cans of tomatoes and about 2/3 c more water - threw it all in a small stockpot and cooked on the stove. I think I "simmered" at too high heat to get the rice done (20 minutes, just like the box says). All in all, very good. We also decided it needs some sort of vegetable, haven't figured out what yet...
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Gulliver's Cream Corn

Reviewed: Jul. 10, 2006
Oddly enough, this is the exact same recipe as the one on this site by Diana Yockey. The only differences are the amount of corn, hers calls for Parmesan cheese, and this one uses MSG. I fixed this tonight as a change of pace from regular corn. My 4-year-old and I had dinner with my parents and grandmother. Everyone loved this corn! My dad said it was a bit sweet for his taste, and I used Splenda in place of the sugar (he cannot eat refined sugars). I also did not use the MSG. I used the better 2/3 of a 28 oz bag of frozen corn. A bit too much sauce for that amount - next time will make sure to use the whole bag (it was all they had). I think 2 (20 oz) bags will be too much. I just dumped everything in the pan except the flour and milk - mixed flour into the milk before adding to rest of ingredients. All in all, a great change of pace. Thanks!!
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No Bake Cookies III

Reviewed: Dec. 13, 2005
My recipe has a few differences: an extra cup sugar, an extra tbsp cocoa, an extra 1/2 cup butter, no salt, 4 tbsp p-butter instead of 1/2 cup (I think it's about the same amount though), & an extra tsp vanilla. My directions: mix sugar, cocoa, butter, milk & "bring to a ROLLING boil, & continue to boil for 1 minute. Add oats, peanut butter & vanilla, & beat until fairly thick. Remove from heat & drop by spoonfuls onto greased cookie sheets or waxed paper. Place in a cool dry place & let sit for at least 1 hour." In my experience making these, the following works best: 1) you need to bring the mixture to a good, rolling boil before timing - this cooking helps blend the flavor of the cocoa with the other ingredients & make it deep and rich; 2) you need to have the oats, peanut butter & vanilla measured out and ready to go as soon as you pull the mix off the stove; 3) use a large wooden spoon to stir the whole thing in the pan – you’re literally going to "beat" the mixture by hand. It is very tiresome, but the longer you "beat", the thicker the mixture becomes, the less shine it has, & the better it will set once placed on your cookie sheet. BEWARE: It *is* possible to over-mix, & wind up with crumbly cookies. You want to beat the mixture until thick & it has lost some of its shine, not until it's chunky. Chunky means you've beaten too much (or taken too long and the mixture has cooled). These are very rich cookies, & not for the faint of heart.
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Amish Friendship Bread Starter

Reviewed: Jun. 7, 2005
I've been looking for something like this for a while. While living at home, my mom received the starter from someone she worked with and I used it all the time, keeping a starter on hand. My bread machine yeast worked great, and now I have 4 cups sitting in my freezer! My friends at work loved the basic bread I made and took a starter - and no one had ever heard of it! To JBLAWAT: when you give the starter away, it should theoretically be day 1, if that was your day 10. Example: I completed my day 10 (added my milk, sugar and flour and stirred), separated the individual 1-cup servings, reserved one 1-cup serving for myself and made my bread with it. I gave away my extra 1-cup servings and copies of the instructions. Since I have already stirred, I have actually completed day 1 for them. If no one is interested in "growing" their starter, they could actually take it home and just bake the bread.
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To Die For Blueberry Muffins

Reviewed: Mar. 25, 2005
I've just made these muffins for the first time and now I understand why they're called "To Die For"! They smell wonderful and the mix (I'm a batter-taster) was ever so much better than box mixes! My husband isn't much in for muffins, but he is a batter-taster too and his response was "that's really good!". All I have is the standard 12 count muffin pan, but this recipe gives me a reason to go buy a 6 count jumbo muffin pan! Like a few others have done, instead of using white sugar for the topping, I used brown sugar, but didn't have any butter, so I used a margarine spread (I don't recommend it for those who are in the same boat - the topping was more of a paste than a crumb). I think next time I'll add a little vanilla to the batter, like others have suggested. Also, I used frozen blueberries (thawed and drained - just run cold water gently over them until the water starts running clear - may take a few passes) and they were wonderful, although next time I will probably dust with a little flour to ensure they "float" instead of "sink". I have some frozen strawberries and frozen peaches out in my freezer - I may try those next time. But whatever fruit I use, I know it will always be the same "base" batter! Thanks a million Colleen!
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Best Brownies

Reviewed: Nov. 29, 2003
These brownies were wonderful! I will use box mixes, but they never come out fudgey enough for me. These were chewy, soft, and moist - absolutely delicious! I made some for my husband and myself and we annihilated the pan within an hour, without the frosting! This will be my brownie from here on out!
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Emma's Belgian Waffles

Reviewed: Nov. 29, 2003
This recipes was awesome. I didn't have any self-rising flour either, so I took someone else's suggestion and kept the original amount of flour (2 3/4 c) but used all-purpose and added 2 3/4 tsp baking powder to it. It turned out wonderful. Very fluffy. They didn't rise a ton, but I credit that to not using the correct ingredients. I will definitely keep this recipe on hand. Thanks Emma!
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Chantal's New York Cheesecake

Reviewed: Nov. 28, 2003
I made this dessert for a non-traditional Thanksgiving dinner my family had last night. I stayed up Wednesday evening to make 2 of these cheescakes. After the hour bake time (yes, I baked both in the oven together) I simply shut off the oven and went to bed. When I got up the next morning, I put them in the refrigerator to get cold, then took them to my party. My family absolutely LOVED them. Much better than any box mix. And on one cheesecake I nearly forgot a whole brick of cheese! I added it before the eggs and it still came out wonderful. For those willing to try this recipe, a few hints: first, have everything ready, all measurements of ingredients, etc. Mixing is the hardest part. Second, make sure the cream cheese is soft, nearly room temperature - it makes mixing that much easier. Third, think ahead. These should be baked a day before needed, to allow for rest time in oven and chill time in refrigerator. Fourth and last - DON'T BE TEMPTED TO TEST WITH A KNIFE! I wasn't thinking and tested for doneness with a knife and wound up with cracks. They still turned out wonderful and the cracks can be hidden by toppings, but who likes cheesecakes with cracks? All in all, an excellent recipe. Thank you Chantal!!!
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