MamaFuturama Recipe Reviews (Pg. 1) - Allrecipes.com (15817678)

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Southern Potato Salad

Reviewed: Sep. 6, 2012
If you need a foolproof recipe...this is it. Made exactly as indicated, it will yield an attractive salad. (dont forget the paprika!) The taste is better than store bought. It reminds me of salad served at any given "where the locals eat" home style Southern diner. Which if that is the taste you are going for (sorta bland, non-offensive, and dry) you will love this recipe. I do not know any excellent Southern cooks who use relish in their potato salad. Onion, green pepper, and a creamy- smooth pastel yellow dressing are all I have ever eaten outside of a restaurant. I am not being harsh- I don't know how to make the "good stuff" either, which is what led me to try this recipe to begin with.
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Busy-Day Dinner

Reviewed: Sep. 3, 2012
A healthier "Helper" alternative. This recipe is good as is. You know what your family likes, so definitely experiment with seasoning as well! I normally add worchestershire sauce , a dash of onion powder, celery seed, and whatever sort of garlic we have on hand. A dash of hot sauce never hurts either. The key is to simmer gently on medium low, keeping an eye out in case extra liquid is needed. (In which case, adjust seasoning in proportion) For a "saucier" style, add some tomato juice (about a half cup), and simmer uncovered the last ten minutes. This also helps to "coat" the ingredients and bind them together. Extra veggies or even beans can stretch serving sizes further, and using extra really makes this a one pot meal. The one adjustment I would make regardless is to basically soften the pasta and not cook it through or even al dente...letting the pasta's starch release into the dish as it finishes simmering with the other ingredients ties everything together, as well as making sure it does not "cook apart" or turn into pasta mush. Great basic recipe!
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Slow Cooker Taco Soup

Reviewed: Sep. 3, 2012
Great recipe as is, or to add seasonings as you wish. The best part is that this recipes doubles easily and still remains wallet friendly. Kids love it as well, especially served with shredded cheeses and tortilla chips. I have used leftover taco or burrito beef filling and replaced all or part of the tomatoes with salsa. You can even go as far as adding leftover rice and pasta, remembering to adjust seasoning for any extra bulk. Always a go to during "slow cooker weather"!
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Santa's Favorite Cake

Reviewed: Sep. 3, 2012
I give this a five star for taste. I didn't prepare it, my early-teens daughter did over the holidays. I noticed it in my recipe box, and now 9 months after Christmas I just had a wonderful brilliant image of our holiday! Such a clean texture and bright taste, not to mention a very merry presentation! I can't wait to have this again. A great alternative to the fruit inspired and heavily chocolate laden cakes that usually grace our holiday desserts.
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Chantal's New York Cheesecake

Reviewed: Sep. 3, 2012
This is an almost perfect cheesecake. I say almost, because I have ran across more authentic methods and recipes (most "purists" cakes do not require flour, sour cream or "crusts" and many require water baths for maximum dense moisture). Since I am not a "purist" or cheesecake afficiondo, it's fine by me. This is a *perfect* cheesecake for an oops proof result, as long as you remember that it is AIR that is incorporated into the filling that is suspect number 1 if your cake splits or cracks. If you have made a sauce, jam or grown fruits you are particularly proud of, here is your perfect foil!
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Homestyle Stuffed Peppers

Reviewed: Sep. 3, 2012
Recipe does not indicate whether the ground beef should be browned. Assumed that since it required raw egg and breadcrumbs (like a meatloaf or meatballs) that this was reasonable.I made the meat mixture as directed. Just bit into RAW ground beef, even after an hour in the oven and letting it sit for 10 minutes out of the oven. If you ARE supposed to BROWN the beef before hand-why the bread crumbs and egg? Also, there was SO much "stuffing" left over! I *always* follow a recipe exactly if I am in doubt... The sauces' pungency is also an issue. I am going to chop the peppers sans sauce up and flash fry the mixture (along with ALL the leftover stuffing). I plan to season the sauce in a large pot, adding some BROWN sugar to cut the acidity and ODD taste the bitter (bell peppers release their bitterness when cooked, especially when cooked with tomato) sauce has, heat and add the flash fried chopped up peppers/stuffing. I plan to let it simmer, then transfer to a oiled 13x9 inch pan and top with cheddar cheese and bake it into a "stuffed pepper casserole". I will have to eat it another day, though. I really do not like to give this sort of review, especially as this recipe has so much sentimental value to the submitter. I kept imagining someone serving raw meat to a small child or anyone with a compromised immune system, so I felt a general warning was needed.
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