extraears Recipe Reviews (Pg. 1) - Allrecipes.com (16460126)

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Custard Pie III

Reviewed: Dec. 25, 2013
This pie was way to sweet for my taste. I'm really surprised at so many raves from everyone since I generally tend to have a real 'sweet tooth'. Next time, I will cut back the sugar to a little less than 3/4 Cup of sugar and only 1 tablespoon of vanilla. I also baked my pie shell for a few minutes with a light, white egg wash. It helped keep the crust from getting soggy.
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Very Easy Mushroom Barley Soup

Reviewed: Apr. 14, 2013
This made a very nice soup and we enjoyed it, but I think for just 2 people, next time I will halve the recipe since it make more than six servings in my opinion and we did get tired of it after 2 meals (it really thickens up after being refrigerated!)
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Quick Chinese Chicken Salad

Reviewed: Apr. 14, 2013
The only alteration we did was to substitute the field greens with shredded cabbage. It turned out great! Everyone loved it. I suspect it would be just as good with field greens and next time I make it I may try that.
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4 users found this review helpful

Awesome Rice Pilaf

Reviewed: Apr. 14, 2013
I made this with a couple of omissions; I didn't have the red pepper on hand and not sure it needed it. I also left out the corn and celery since I was looking for a traditional, simple recipe. It turned out great and we absolutely loved it. No more rice pilaf from a box for us!
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4 users found this review helpful

Cranberry Orange Bread

Reviewed: Jan. 23, 2013
I actually doubled the recipe since my family tends to blow though sweet breads, coffee cakes and the like, like there will never be anything like it available again. The only thing I altered it I added an extra 1/2 cup of cranberries (I doubled the recipe, remember, so for the recipe for the single loaf, that would be 1/4 cup extra) and I threw in an extra 3 TBSP. of orange rind. We really like the fruit component!
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World's Best Pasta Sauce!

Reviewed: Jan. 23, 2013
This was a good sauce, but the world's best? It really didn't rock my world. But then, I think the pasta sauce that my aunt taught me to make is the world's best. And personally? I would never add sugar to a pasta sauce. It shouldn't need it.
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Oct. 9, 2012
I also omitted the liquid smoke. Just not into the artificial flavoring. The ribs turned out great without it! A definite hit.
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4 users found this review helpful

Zucchini and Eggs

Reviewed: Oct. 9, 2012
I made this for breakfast and my husband loved it. I used chopped garlic from a jar instead of the powder and used grape tomatoes from our garden (as pictured). I made it for myself one weekday morning while my husband was at work... I substituted the Parmesan for feta.. something my husband can stand. Even better!! :~)
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Grilled Portobello Mushrooms

Reviewed: Oct. 9, 2012
Delicious as is or substituting the white wine for the vinegar and hold the onion.
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 9, 2012
I'd have given this 5 stars except as many other mentioned, it's a bit dry unless you use at least 50% more sauce. I also prefer just a little more salt. With extra sauce, it is wonderful! My husband who is a fan of pot pies just raved about this. I will definitely be making a new staple for a cold-weather comfort food!
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Old Fashioned Strawberry Pie

Reviewed: Oct. 9, 2012
Outstanding! I admit, I took out a tablespoon or two of the sugar as my berries were nice and sweet and I'm not a fan of too-sweet anything. I also added a dash of nutmeg and about 1/2 teaspoon of cardamom and a pinch of allspice :~)
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Sour Cream Chocolate Cake

Reviewed: Oct. 16, 2011
Awesome! I am a total chocoholic and this was one of the best chocolate cakes I have every tried! I did add an extra 1/4 cup of sour cream just because I love it too. I also added an extra 1/4 cup of sour cream to the icing and then reduced the powdered sugar by 1/4 cup to cut down on the sweetness just a tiny bit - even with the minor adjustments, this cake was so rich that I can only eat a small slice in a sitting and it completely satisfies my most intense chocolate cravings.
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Pork Chops With Black Cherry Sauce

Reviewed: Dec. 1, 2010
I had to make a lot of substitutions to this recipe. I used chicken broth and white wine and instead of shallots I used 1/2 of chopped red onion and 1/4 tsp. of garlic. I browned the chops in olive oil (sans the salt and pepper). When they were browned on both sides, I removed them to a plate, tossed in the onions, garlic and rosemary till onion was just soft. Then I added my broth, wine, 1/4 tsp. of Jamaican jerk seasoning with 1/2 cup of homemade, low sugar cherry jam. After reducing the liquid I just tossed the chops back in the pan and baked it (I have oven-safe cookware) at 350 degrees for about 20 minutes. I was wonderful! I think there is a lot of room for play with this recipe and it will always make for a tasty meal.
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8 users found this review helpful

 
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