herovien Recipe Reviews (Pg. 1) - Allrecipes.com (16341329)

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Sugar Free Sour Cream Linzer Cookies

Reviewed: Jul. 10, 2015
These were great! They are definitely in the rotation for the holidays. 4 members of the family are diabetic and they all loved these. Next time I will buy pre-ground almond meal, though, cause the first batch came out speckled brown.
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Original Cheese Tempters

Reviewed: Jul. 10, 2015
Really good. I pressed a pecan half into each cookie slice before baking. They disappeared. Also, since they're low carb and no sugar, they were a great addition to my diabetic grandparents' holiday cookie box. I also recommend the Sugar Free Linzer Cookies on this site.
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Cajun Spice Mix

Reviewed: Jul. 10, 2015
Perfect. I use this in my Texas Caviar all the time. Also in my dirty rice, and chili, in burger meat. The list goes on and on.
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Sweet & Spicy St. Louis Ribs

Reviewed: Jul. 10, 2015
Yum!!! Really tasty, but it made way too much for two racks of St. Louis ribs. Not sure if it would make it all the way to four, but definitely enough for a third. We baked in foil packets for 3 hours at 275, then finished on the grill a few minutes on each side to get the char we like. This method made it easy to enjoy our 4th of July in the garden without monitoring the grill temp for hours.
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Lobster Mornay Sauce

Reviewed: Jul. 10, 2015
Great base! I made this for my boyfriend's birthday. His parent's came and it really made an awesome impression. A few things I changed: I doubled all the sauce ingredients. I was feeding 5 people who like large portions and leftovers. Instead of double lobster, I got a half pound of bay scallops and some lump crab (bout a half cup). I split the butter, using half in the sauté and half in the sauce after the seafood was taken out, omitted the mushrooms (onions and garlic instead)and cooked the scallops in it for 45 seconds before adding the lobster. Once they looked not-quite-done, I pulled them out of the pan and into a bowl with foil over it. Very hard to resist snacking on those tasty chunks. Into the pan went the rest of the butter, half and half (its what I had) and the chicken broth (subbed a little sherry as suggested by another reviewer) I whisked the flour into the broth first, another suggestion, and I don't recommend this method. Cook the flour in the butter or use cornstarch. I added a lot of seasoning: thyme, nutmeg, cayenne, salt and white pepper. After the seafood went back in, I added fresh parsley and some lemon zest along with the cheese. Served with rosemary cheddar bay biscuits, it was a home run!
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Red Velvet Cheesecake Swirl Brownies

Reviewed: Jul. 10, 2015
So first off, this recipe is pretty okay on it's own. A few tweaks, and I was deeply pleased. I did note, like other reviewers that the brownie batter is a much thicker consistency than the cheesecake batter, but if you work in haphazard glops rather than trying to make it "perfect" it really works out fine once you swirl it together with a knife. I do recommend doubling the cheesecake layer. Like others, I had to extend the bake time (bout 7 min more), so my cheesecake got really brown while the brownie was still cooking. I felt if the cheesecake were thicker it would be more even, like the picture as well. It worked. I also added semisweet choc chips between the layers for extra chocolateyness. Might experiment with melted chocolate instead of cocoa in the batter for richer flavor, next time.
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Sauteed Apples

Reviewed: Nov. 17, 2014
Perfect. I made it according to the directions exactly. Came out better than Cracker Barrel. Thanks for the awesome recipe!
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Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: Sep. 16, 2011
This was exactly what I was looking for. Whole chickens are so much cheaper. And even though I live by myself, being able to cook a whole chicken without much work, yields this busy lady alot of ready-to-go meals. This chicken fell off the bones (which I kept for stock) then I shredded it and divided it into 3 one-pound freezer containers. Makes late night dinner prep a breeze!!! Enchiladas tonight, chicken salad for lunch. Soup on Sunday. You can stretch one chicken a long way!
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Bread Pudding with Whiskey Sauce III

Reviewed: Nov. 24, 2010
I don't really care for most of the bread puddings out there. I only made this recipe because my father in-law loves bread pudding and he is notoriously hard to please. That being said....oh my gosh! I followed one reviewer's advice and heated the sugar mixture until the sugar dissolved and was near boiling (you must have a steel pot for this or a double boiler and stir constantly or it'll burn). I then took it off the heat and added the rum (he prefers rum) a bit at a time. At 3/8ths of a cup, the mixture turned a velvety caramel color. I stopped there and tasted it, and it BLEW MY SOCKS OFF!!! I can't say much for the bread pudding, but this sauce alone was enough to give it 5 stars.
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Oct. 29, 2010
Always a favorite. Easy to tweak. Once you brown the meat and get your potatoes and carrots in there, open your pantry and just start adding stuff. Onion soup mix, worcestershire sauce, garlic, and a can of diced tomatoes is my favorite. I also throw in some fresh green beans if they're on sale.
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Peanut Butter Vegetable Chicken Soup

Reviewed: Oct. 29, 2010
This turned out very tasty. The peanut butter gives a nice flavor and makes this a very filling dish. Great way to use up extra veggies. I did have to add a bunch of spices, though, to kick it up to 5 stars. Crushed red pepper is a nice contrast to the sweetness of the peanut butter.
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Beer Pancakes

Reviewed: Oct. 29, 2010
Ran out of milk, wanted pancakes. Allrecipes to the rescue! Used a can of root beer with very tasty results. Also smeared some apple butter on 'em, just cause we had it.
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Oh-So-Good Chicken

Reviewed: Oct. 29, 2010
I tweaked this recipe within an inch of its life, but it turned out AWESOME! Instead of cubing the cooked chicken, I shredded it and prepared it in taco seasoning according to package directions. I added cumin, paprika and half a bouillon cube to my rice as it was cooking. I subbed pico de gallo for the salsa (more flavor). And to the whole mix, I added a drained can of both yellow corn and black beans. Doubled the cheese and served with warm flour tortillas and extra sour cream. My husband flipped-out and declared this his new favorite! Thanks for an AWESOME idea. And thanks to the other reviewers for your great tips.
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Sky High Yorkshire Pudding

Reviewed: Sep. 17, 2010
These were unexpectedly rich! I had never had yorkshire pudding before and they just looked like plain dinner rolls to me. They went fabulously with the pot roast I made, soaking up all the juices. I took others advice and let my eggs and milk stand at room temp. about 1 hour. My batter was very frothy. I also added a healthy dose of kosher salt, maybe a tablespoon, with the flour. It makes a difference! They were done at 20 minutes. At 27 they started to smell like they were burning so I took them out. I will definitely be making these again and again, but with a shorter bake time. A very impressive result with a simple recipe.
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