addielleyes Recipe Reviews (Pg. 1) - Allrecipes.com (16176127)

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Blue Cheese Potato Salad

Reviewed: Dec. 5, 2011
I'm vegetarian, so I omitted the bacon and added chopped sun-dried tomatoes for flavor. Delicious! A wonderful change from mayo-based potato salads.
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My Own Famous Stuffed Grape Leaves

Reviewed: Jun. 21, 2011
Excellent. These are the ones you're looking for. If you don't like them, then you just don't like stuffed grape leaves.
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4 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Mar. 5, 2011
As an Italian-American, I have tasted many versions of pasta e fagioli, and this is excellent. For extra flavor, I replaced half of the water with chicken broth and added 1/2c red cooking wine. I also omitted the salt since both of these changes add salt. If you plan on having leftovers, you may also want to consider leaving the pasta separate until serving since it will absorb most of the liquid. You don't need quite the full pound of pasta to use up the soupy part either. One last small change I made was using a 29 oz. can of diced plum tomatoes and putting only half in the blender to leave some whole tomato pieces.
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Classic Tiramisu

Reviewed: Jan. 29, 2013
not bad, but the coffee liqueur in addition to all the sugar made it too sweet for my taste. I will be trying a different recipe next time.
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2 users found this review helpful

Creamy Salmon and Leek Pasta

Reviewed: Nov. 4, 2012
I would say this errs on the "too heavy" side, personally. I will definitely make it lighter next time. The flavors are really tasty and complex, though. The Dijon is a must. I don't usually really like cilantro, but I thought it worked well in this dish. As far as the amount of pasta suggested, I believe this means to call for "8 ounces" or "1/2 package," not "half of an 8oz pkg." You will probably have leftovers if you make this for 2.
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Pumpkin Pancakes

Reviewed: Dec. 5, 2011
The pancakes are so delicious. Whipping the egg whites makes them nice and fluffy despite the pumpkin. The syrup was tasty as well (and better than conventional pancake syrup), but I would omit the butter since it doesn't mix in at all. If someone wants butter he can add his own.
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Maryland Crab Soup

Reviewed: Mar. 23, 2011
This is better than what many restaurants serve, and no worse than what a good restaurant serves. I ended up using a bag of frozen soup vegetables and that was fine. Left in the fresh onion, though, and put half the tomato in the blender before adding. What sealed the deal for me: my boyfriend loved it so much that he launched into a stream of expletives. As a note, I am indeed in the Baltimore area; this is my first year here.
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Spinach Shrimp Fettuccine

Reviewed: Nov. 23, 2010
As these types of dishes go, this was very quick to make as there is little to no chopping and cutting involved. The first thing I did was set the water to boiling, and by the time the pasta was cooked, the rest was ready to go, so it really is not a time burden. The flavors could have infused together a bit more - it seems like the type of dish that might taste better left over on the second day. However, it was still quite delicious. Note: I did use canned tomato since it was on hand.
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Cake Balls

Reviewed: Nov. 23, 2010
These are rich, delicious, and unique. They were the hit of the party, and I love that there are so many flavor combinations to suit different tastes. I just rolled the balls with my hands and that worked out fine. I also tried dipping in chocolate with my fingers, but I burned myself a couple of times so I would not recommend trying that. I agree with other reviews saying that this did take quite a long time, so be prepared!
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Coffee Cake Muffins with Kahlua

Reviewed: May 29, 2014
I wrote a really detailed review of this poorly written recipe, but my cat erased it. Long story short, I will not be making these again. Look elsewhere.
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Tiramisu II

Reviewed: Jan. 29, 2013
Really really delicious and not overly sweet like some recipes. It's worth noting, though, that you will need 2 or 3 times the amount of coffee/rum mixture that the recipe calls for.
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Pub-Style Vegetarian Chili

Reviewed: Sep. 20, 2012
Yum! I can't speak to the proportions as I didn't really pay attention to them, but this combination of ingredients makes a hearty chili. Substituted a bouillon cube for the salt and threw in some leftover quinoa just because but it definitely wasn't necessary. Will make again.
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No Roll Pie Crust I

Reviewed: Jun. 21, 2011
This alternative crust is a tiny sacrifice on taste for a huge return on time (and still way better than a store-bought crust). If it wasn't for this recipe I would never even bother trying to make a pie. Also great if you don't have a rolling pin handy. Be warned that it is a bit on the salty side.
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Honey Mustard Tofu

Reviewed: Mar. 28, 2011
I normally love honey mustard, but this was not good. My friend agreed. The mustard flavor was overwhelming. After tasting it in the pan, we decided to pour the whole thing through a strainer to wash all the sauce off. We were at least able to save the tofu cubes and re-heat them with garlic to have with our rice. We used spicy brown since the recipe doesn't specify the type of mustard; I don't know if that made a difference.
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