t3cbutterfly Recipe Reviews (Pg. 1) - Allrecipes.com (16132333)

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Pumpkin Cheesecake II

Reviewed: Sep. 25, 2010
This is oh-so-yummy. I love cheese cake and my husband loves pumpkin pie (and he didn't even notice that fact that it was cheesecake or the other changes I made :) tehehe). You definitely have to wait for it to cool and refrigerate before eating though, otherwise it tastes heavily of egg. The next day I heated it up in the microwave and topped it with some vanilla ice cream. I did make some changes to make it a little less of a guilty pleasure ... I used lite cream cheese, lite sour cream, Splenda blend sugar (half real-half not), egg white substitute (1/4 c per egg), a Heartland granola pie crust, and made my own pumpkin pie spice (1/2 t cinnamon, 1/4 t ginger, 1/8 t allspice/cloves, and 1/8 t nutmeg ... per every 1 t of pumpkin pie spice needed).
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9 users found this review helpful

Honeyed Lamb with Cider Gravy

Reviewed: Sep. 23, 2010
Light and sweet taste. Even my picky husband liked it. LOL :) I would recommend basting the lamb (like a turkey) with it's own juices several times while it's in the oven so that it comes out moist.
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8 users found this review helpful

Plum-Glazed Cornish Game Hens

Reviewed: Sep. 25, 2010
I had to use a strawberry-plum-raspberry fruit spread instead of the plum jam, but it has still gave it that slightly sweet flavor. The chicken was literally falling off the bones in the crock pot by dinner time. I did turn the bird juices into a gravy by heating it more on the stove top and adding so cornstarch (that I'd already mixed with water to prevent clumping). After dinner I removed all the bones, skin and grizzle etc so that I can turn it into a biscuits and gravy with mixed vegetables and chicken for tomorrow night (my husband won't eat the same dish twice ... sigh).
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7 users found this review helpful

Lemon Chicken Soup II

Reviewed: Oct. 22, 2010
I used 2 cups frozen spinach, 2 cups frozen crinkle cut carrots, 8 tablespoons lemon juice concentrate, and 5 chicken breasts (cubed). I didn't add the white rice until the last 20 minutes. It was all good, but I think next time I will use less lemon juice, cut my chicken even smaller (to half inch cubes), and maybe use brown/wild rice (but add it at the begining with everything else).
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4 users found this review helpful

Peach Cobbler I

Reviewed: Oct. 11, 2010
My husband and I love this recipe. We topped it with whipped topping, and only needed a 9x9 pan to cook it in.
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4 users found this review helpful

Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Oct. 11, 2010
I didn't have Swiss cheese, so I used mozzarella and cheddar instead. It was okay, but not quite like my mom's.
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3 users found this review helpful

Caramelized French Toast

Reviewed: Oct. 9, 2010
Even my picking husband loved it, without adding anything extra. I did embellish on mine though ... I squeezed an orange wedge over the toast, and added sliced bananas and chopped walnuts. I didn't have any whipped topping tough. These went great the apple-brown sugar/maple sausage links.
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3 users found this review helpful

Baked Ham with Maple Glaze

Reviewed: Oct. 14, 2010
I substituted prepared yellow mustard for the dry mustard (w/the ratio of 1 Tablespoon prepared for 1 teaspoon dry).
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2 users found this review helpful

No Fail Pie Crust III

Reviewed: Oct. 11, 2010
It was easy to make, but it still tried to stick to my non-stick coated rolling pin, and seemed heavy on the butter. Even after I chilled it, I found it crumbling to pieces that I had place in the pie dish dish and then press together. Not fun.
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2 users found this review helpful

Spaghetti Pie II

Reviewed: Sep. 28, 2010
I just use this recipe as a guideline, switching out the cottage cheese for ricotta, going heavy on the sauce, and using my leftover spaghetti sauce and noodles ... but I love making this to use up my spaghetti leftovers from the night before.
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2 users found this review helpful

Roasted Potatoes and Apples

Reviewed: Sep. 23, 2010
I made these with honeyed lamb, and my picky husband ate these more than anything else. LOL :) I used a firm apple type (a jonny mac hybrid) and cut the apple in larger pieces than the potatoes. The potatoes came out at just the right firmness and the apples were a little soft. I think next time I will add them later in the cooking time (maybe halfway through). Oh, I also did you the Dijon mustard instead of basic yellow mustard.
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2 users found this review helpful

Homemade Chicken Parmigiana

Reviewed: Oct. 11, 2010
The tomato sauce seemed too bland. I've used other recipes before, where the sauce was additively creamy and flavorful.
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1 user found this review helpful

Chicken Pot Pie III

Reviewed: Sep. 28, 2010
I used cream of chicken instead of cream of celery, and I used leftover Cornish game hen meat that I cooked in the crock pot for the previous dinner. Mu husband loved it.
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1 user found this review helpful

Pumpkin Pie Spice II

Reviewed: Sep. 23, 2010
I halve the recipe and go a little heavier on the ginger and allspice ... using 1/2 t cinnamon, 1/4 t ginger, 1/8 t allspice/cloves, and 1/8 t nutmeg ... making 1 t pumpkin pie spice.
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1 user found this review helpful

Creamy Tomato-Basil Soup

Reviewed: Jan. 5, 2013
I added 2 teaspoons of baking soda, which cuts the acid in tomatoes better than sugar would have. Also, I used 2 large Mason jars of home canned tomatoes with nothing added.
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0 users found this review helpful

 
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