Barb Recipe Reviews (Pg. 1) - Allrecipes.com (16061286)

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Salisbury Steak

Reviewed: Mar. 9, 2014
I had a few problems with this recipe, but it was my own fault. Despite that, this is a very forgiving recipe. When it called for a large frying pan, I was a little too literal and got out my 15" diameter pan. The largest of three nesting cast iron pans would have been great. I only had golden mushroom soup, one pound of hamburger, and seasoned bread crumbs, but even with those alterations, the flavor of the dish was wonderful. I was worried that the flavor would be like a sloppy Joe, being it called for ketchup and mustard, but there was no resemblance. I like sloppy Joes, I just didn't want that tonight. The burgers did stick to the pan, and I ended up just breaking up the burgers so the sauce wouldn't burn, too, which it was close to doing. As I said, my pan was too big. I cooked up some egg noodles and stirred it all together. I enjoyed it; I'll be curious to try it with the actual ingredients called for; I'm sure it will be even better. I found it a bit on the salty side, but that could be because I only used one pound vs. one and a half pounds of meat.
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Indian Tomato Chicken

Reviewed: Feb. 23, 2014
I have a very similar recipe that is simpler with the spices: cinnamon, cumin, red pepper flakes and salt. This list is a little intimidating. The recipe I've been using also has like a quarter cup peanut butter stirred in. It is an amazing addition, that when I don't tell people, they can't identify, but love. So good.
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6 users found this review helpful

Baked Flounder with Panko and Parmesan

Reviewed: Jul. 19, 2013
I was worried that the fish would be dry, but it was as moist as could be. Really, I changed quite a bit because of what I had on hand. I had thawed some haddock, so that is the fish that I used. Also, I did not have panko breadcrumbs, but instead had seasoned breadcrumbs which is what I used. Because of this, I didn't also add thyme. I added the salt to the fish prior to putting the crumb topping on. I found that it was WAY too salty, but it could have been because I did this, although Parm cheese is salty and I questioned the quantity of salt before adding it. That would be my only complaint. Next time, I will make it this same way, only I won't bother with added salt, pepper or thyme. I never use pepper, so I've got the recipe down to four ingredients. Amazingly good and easy. I rarely cook fish because I've not been happy with options for cooking it; now I'll have it much more often. Yay!
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4 users found this review helpful

Slow Cooker Texas Pulled Pork

Reviewed: Jun. 30, 2013
I haven't made this yet, but I'm thinking if this were prepared in a pressure cooker, it could be ready in well under half an hour! I've done spare ribs, etc. in about 20 minutes. It's tender as can be--melt in your mouth and tastes like it's been simmering all day. Plus, you save on gas or electricity by cooking this way. Served over rice; there's nothing better! I love that I don't have to start dinner much before I'm ready to eat.
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1 user found this review helpful

Bobbe's Super Cheesy Pasta

Reviewed: Apr. 29, 2013
Cooke, I think the frustration comes when someone knocks stars off of a rating but doesn't follow the recipe; therefore, they are really not being fair. If someone changes ingredients, it's just not the same recipe. I, too, like to hear suggestions; I just read one comment on another recipe that noticed 1/4 cup of oil was called for to cook sausage in, and it wasn't to be drained. She was able to use less. That kind of change makes sense. Changing out two of the cheeses for two others and then rating it as 4 out of 5 stars does not seem fair. My question is about the picture. It looks as though there are tomatoes in it, yet reading over the recipe, I couldn't find anything that was red except for the paprika...and there wasn't that much of that. I have not yet made this recipe, but will add it to my recipe box because of the wonderful reviews.
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Our Favorite Balsamic Vinaigrette

Reviewed: Jan. 6, 2013
About 30 years ago, I was watching a cooking show where they were making salad dressing. They said that if you added mustard, it would act like a binder between the oil and vinegar. They said you could always use lemon juice, too. Since then, mustard is always added. It doesn't take much. I prefer my dressing more 1:1 ratio of oil and vinegar. Also, if you use garlic powder instead of fresh and leave out the shallot, you can leave the dressing out on the counter, so if you are using olive oil, you don't have to wait for it to "melt." I always have some made and ready on the counter, and it is wonderful.
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23 users found this review helpful

Chocolate Ganache

Reviewed: Aug. 17, 2012
I now use ganache all of the time in place of icing. It is so much easier, and I would imagine, healthier. I don't dirty two pans; instead, I bring the cream to a boil, shut off the heat and then add the chocolate to the cream. It's always a little scary, because it doesn't seem like it will incorporate, but it does if you chop the chocolate up. Then, if making cupcakes, I just dip them into the pot, let them set up, and then I can pipe a small flower on the top, and it is elegant. My recipe is even easier: equal measure of cream to chocolate, so if I get a pint of cream, then I chop up 16 oz of chocolate. Any leftovers go into a pan which I refrigerate, slice into cubes and then I have "truffles" to eat! They last a good long time, too. I've been able to stretch it out over two weeks.
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3 users found this review helpful

Paleo Slow Cooker Pork Loin

Reviewed: Aug. 6, 2012
I'm going to try this in my pressure cooker. Instead of 6 hours, it will take little more than 6 minutes, but still have that all day taste. Served over rice...ooh, my mouth is watering and my stomach is growling!
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4 users found this review helpful

BLT

Reviewed: Aug. 3, 2012
I found a recipe for baking bacon and it is so easy. There is no more spatter and the bacon lies flat. It's taken me over 50 years to figure it out, but now what I do when I want a BLT is to cook the whole package of bacon and then just store the left over in the fridge until the next time I want a BLT. I've done this for my lunches at work and bring in all of the ingredients and then assemble at lunchtime. So easy and I'm the envy of all!
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6 users found this review helpful

Grandma's Peach French Toast

Reviewed: Jun. 10, 2012
I just put this into my recipe box, but I'm thinking when I make it, I'd like to try it as two 8x8 pans. When serving, I'd like to flip it like a pineapple upside down cake. On its surface, it does sound like the bread would need some milk to moisten it up. It also seems a shame to drain the peaches. Perhaps a combination of peach liquid and milk added to the bread overnight would be good. Maybe some chopped nuts/slivered almonds? I can see how the possibilities are endless. I'm giving it five stars even though I haven't made it yet, because it won't allow me not to rate, and I don't think it's fair to slight it before I ever try it.
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8 users found this review helpful

Sweet Potato Gnocchi

Reviewed: Apr. 15, 2012
I was out at a local restaurant that served sweet potato gnocchi, so I figured I would try them. Wow! I had never had gnocchi before, but the idea intrigued me. I then bought some pre-made regular ones at Costco. I'm glad I didn't start with those! After the restaurant, I came to this faithful site and found the perfect recipe. At the restaurant, they had just melted butter and added finely sliced sage. The combination is heaven...and I'm not a big fan of sage...at all! I grow it in my garden, because it is well behaved and pretty. Now, after having it out there for 15 years, I actually will use it. Just typing this is making me want to make up a batch. Oh, it freezes beautifully. I had enough for four separate meals. It makes enough to make it worth making!
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1 user found this review helpful

Chocolate Cherry Cake III

Reviewed: Jan. 30, 2012
I have yet to make this; I just found the recipe this evening, but when I do, I think that I will simplify it even further by just making ganache and pouring it over while warm. (Equal ounces of cream and chopped bittersweet chocolate. Bring cream to the boil, add chocolate and stir until melted--dark chocolate deliciousness that tastes like flourless chocolate cake.) I usually make ganache using 16 oz. cream and 16 oz. dark or bittersweet chocolate. I use ganache to dip cupcakes or pour over a regular cake (easiest frosting ever) It then makes a beautiful canvas to add piped flowers, etc. Any remaining, I put in the refrigerator to solidify then cube. I have lots of very fudgy squares that last for quite a while. I've been able to go a three weeks with great willpower. I don't like regular fudge--too grainy and sweet, but I LOVE this. I don't like my chocolate too sweet.
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3 users found this review helpful

Creamy Carrot Soup

Reviewed: Jan. 10, 2012
I'm giving this recipe 5 stars because I think it is unfair when people rate a recipe with less than that and then have made a completely different recipe...which is sort of what I did. Instead of using a regular potato, I used a sweet potato. I'm not a fan of rosemary, so I went in a different direction with seasoning. I liked the idea of ginger with carrots, which led to also adding other complementary spices. I used 5 spice, cinnamon, red pepper flakes, tarragon,and of course, salt and pepper. I didn't use half and half because of calories, but instead used 2% milk--I consider this a splurge; usually I only have skim on hand. Then, I pressure cooked it all which took only 8 minutes of cooking time. I love that thing. Also, I used an immersion blender. I don't use it often, but for something like this, it's worth its weight in gold. This came out thick and creamy and delicious. I realize that it is a completely different recipe, but I was so thankful for a starting point. What I made is a variation on a theme. Excellent.
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5 users found this review helpful

Pecan Snack

Reviewed: Dec. 27, 2011
I brought these to work, and everyone who tasted them wanted the recipe; one lady wouldn't let me go until she had called it up on her computer and printed it out. They may not look pretty and the title may not be catchy, but boy, are they tasty. I'm always looking for little gifts for people like the mail lady or for times when I'm expected to bring goodies to a gathering. This recipe is perfect. It's easy; the end product doesn't require refrigeration, (yet I could stick them in the mailbox over night--in Vermont, that's saying something) and, compared to many recipes, this one is relatively healthy and hearty. All I can say is thank goodness for Costco and pecans in bulk! Thank you for sharing.
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2 users found this review helpful

Traditional Springerle

Reviewed: Dec. 27, 2011
I, too, have many molds from House on the Hill, and have used their recipe, which is much more fussy than this. The molds are stunning; they'd better be for the cost, and people are always blown away by them-as if I carved each cookie myself! I have found that crimped cookie cutter shapes--square, rectangle, circle, do a nice job of finishing the cookies. I have also used stamps intended for ink to make nice impressions. I love "painting" the cookies with various food coloring recipes, although I have not found one that is quite what I'm looking for--does anyone out there have suggestions for this?
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4 users found this review helpful

Hearty Apple Almond Oatmeal

Reviewed: Oct. 14, 2011
It seems like a ridiculous amount of work to then use instant oatmeal. Use the real oatmeal. As a timesaver, I cook a whole pot and store the leftovers in the refrigerator. It keeps beautifully and reheats in the microwave well. I make mine with coconut flakes, cinnamon, vanilla extract, some chopped nuts--whatever I have in the freezer, flax seed. I find that it tastes rather like rice pudding; sometimes at night I'll have some of the leftovers cold--then it really tastes like rice pudding. You could put in raisins; I'm just not a big raisin fan.
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8 users found this review helpful

Frijoles de Olla

Reviewed: Oct. 8, 2011
This same recipe can be cooked in a pressure cooker. If you soak the beans and use natural release, the beans can be cooked in 1 to 3 minutes!! If you use the quick release method of steam, cooking time goes up to 4-6 minutes. Amazing time saver and fuel saver as well. Once I got over the false fear of it blowing up and buying one (actually got two). I use it all the time and am so impressed with the time I save. This recipe can be done and you'd save yourself literally hours. Best thing I ever bought. I want to share with others so that more recipes appear for pressure cooking adaptions. Think about it: 5 minutes vs. 3 hours. Kind of a no-brainer once you get over any fear. Many safeguards have now been built in so that it is virtually impossible to have them blow up.
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15 users found this review helpful

Indian Curried Barley Pilaf

Reviewed: Oct. 8, 2011
What is old is new again! I just got a pressure cooker--now completely safe with 3 safeguards--they don't blow up, no matter how hard you try! The cooking time is at least halved for most things. Some recipe cook times are cut by ten! This particular recipe can be done in 18 minutes! I am no longer spending my Sundays cooking. Bean soups, risottos, pilafs and even meatloaf with potatoes all in 10-20 minutes. Consider the fuel and electicity you'll save. Huge. No longer do I consider that I don't have time to cook barley, for example. It has revolutionized my cooking.
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8 users found this review helpful

Cape Breton Blueberry Grunt

Reviewed: Aug. 17, 2011
I love this recipe and usually double it--put in two casserole dishes. I love it as a dessert, but I particularly enjoy it as a side dish to scrambled eggs...or any kind of eggs: poached, soft boiled... in the morning--forget muffins; this is the way to go!
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3 users found this review helpful

Vodka Blueberry Liqueur

Reviewed: Aug. 17, 2011
I have 50 highbush blueberry bushes so I am always looking for recipes. It's as easy as 1-2-3: one, two, three cups. If I forget which is which, it's easy enought to reason out. It works well with other fruit. I almost prefer it with blackberries or raspberries. I have to have it over ice to cut the cloying sugary taste. I might try it with less sugar and/or different alcohols. I've heard rum is also good for this kind of recipe. It is definitely adaptable.
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4 users found this review helpful

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