MyTurnToCook Recipe Reviews (Pg. 1) - Allrecipes.com (1673621)

Country Apple Dumplings

Reviewed: Oct. 4, 2009

There's not much I can add based on the great feedback of reviewers. I have to watch the fat for father in law, so modified as follows: Used one apple and one can reduced fat crescent rolls. Melted 1/4 stick lower fat butter. Added only 1/4 c regular sugar and have a packet of Truvia natuaral sweetner. I added two ounces of the six diet Mountain Dew to the sugar to create a thinner syrup. Poured over the bundles then added the rest of the Dew. Baked for the full amount of time, and just sampled after lunch. Father in Law and hubby both ate two, and this was after they finished huge turkey burgers. Can't wait to share this super easy recipe with my always-busy daughter!

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Peanut Butter Vegetable Chicken Soup

Reviewed: Sep. 27, 2009

I just finised making this for lunch and decided to review as soon as the kitchen was clean. This soup is wonderful. Period. I decided to not add chicken (having it for dinner tonight) and just increased with veggies I had, which was everything the recipe called for. I did cook a little longer, and didn't have parsley, so I added cilantro. Also, since "Fil" (father in law) likes my stir fry, I mimicked it and added 1/2 tsp of Chinese Five Spice - a must in my stir fry. Served on a bed of soba noodles (wheat and buckwheat blend). Fil ate it all up, so I plan on freezing the remainder in individual portions so he can make soup for lunch during the week when we are at work. Thanks Annie for the great idea. **Update** Hubby just got home from work and hadn't eaten anything for lunch. It was too early for dinner, so I told him to have some homemade soup. I didn't tell him what it was, but with the addition of the Chinese Five Spice, he named it "Stir Fry Soup!". He loved it.

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Baked Lemon Chicken

Reviewed: Jul. 11, 2009

I just love lemon and chicken in the summer! Like another reviewer, I didn't bother with measurements. Used SmartBalance Butter, granulated garlic, fresh lemon juice, and instead of dry Italian crumbs, I used Japenese Panko crumbs. I baked my chicken on a perforated grill pan on the Weber. Came out fantastic and the guys loved it.

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Watermelon Pops

Reviewed: Jun. 27, 2009

I've now had to make these almost EVERY WEEKEND since Memorial Day when I first tried this recipe! Arrrgg! Now my 78 year father-in-law bugs my hubby when there are no watermelon pops in the freezer! Go figure! To those that had difficulty with "floating", try again. Making anything with Jello is not art, it is SCIENCE! A few tips to make it a QUICK and EASY dessert. Put three bowls out with 1/3 cup sugar in each. Have 2 measuring cups with 1/2 c. each cold water ready. To Bowl A: add strawberry jello. To Bowl B: add lime jello. To Bowl C: add cream cheese. Bowl A & B - add boiling water and stir until dissolved. Put three ice cubes into each measuring cup of cold water. Add ice water to Bowl A & B. Stir until ice is melted. Stick Bowl B in FREEZER. Have eight, 6 oz Dora the Explorer paper cups ready! (Hubby thinks they're too cute). Now, add 1/8 cup red jello (Bowl A) to each cup. You might have to level a little between the cups. Stick in freezer for at least 20 minutes. Pull cups out. Pull green jello out, stir and put in FRIDGE. Mix choco chips into red jello with plastic spoon. Mix up the sugar and cheese in Bowl C. and fold in whipped topping. Add couple of tablespoons of cheese mixture to each cup. Turn the cup as you push down the cheese with a small plastic spoon. This will make a tight and even layer. Put spoons in each. Grab green jello and finish off the pops. With 6 oz. cups, this will take a minimum of 5 hours to freeze. 15 min to assmbl.

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16 users found this review helpful

Bill's Sausage Gravy

Reviewed: May 17, 2009

I love this recipe. Since my father-in-law needs to watch his fat intake, I modified the recipe to cut a lot of the fat out. I use turkey breakfast sausage and add a couple of tablespoons of maple syrup as the turkey sausage is cooking. You can add some dry sage if you like to kick it up a notch. I make sure to get the sausage nice and brown and then remove to a small bowl, leaving the drippings in the pan. I add three tablespoons of Smart Balance 50/50 butter blend and melt, adding in the flour and whisking the roux for at least a minute to remove flour taste. Instead of three cups of whole milk, I use two cups of Land 'O Lakes Fat Free half and half, and one cup of skim milk. I add only the first cup of milk, whisk really well, then add the rest of the milk, seasoning well with salt and pepper. Now you've got all the taste without all the fat. Totally yummy!

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Tangy Buttermilk Cheese Bread

Reviewed: Mar. 29, 2009

Best and easy recipe! Made the dough in the bread machine. Prepped a pan with parchment paper, coated with olive oil then sprinkled with corn meal. When the dough was ready, I worked it back down on a floured board, shaped by hand in a round, placed on pan and covered with a dish towel. I always let my dough rise on top of the dryer where it's warmer, but since I didn't have the dryer on, I plugged in a small heater for a few minutes to warm the dough. It rose beautifully in about 40 minutes. Sprinkled with cheese before baking and followed a reviewer's suggestion to rub the finished bread with a stick of butter (used very little). Hubby couldn't wait until dinner and had to have a slice. Definitely a keeper in our house. Thanks for the recipe!

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Portuguese Chourico and Peppers

Reviewed: Jan. 24, 2009

I have not made this...YET - so I'll give it four stars and update later. For the person who thought they might not have used the right sausage, here is a tip: Spanish Chorizo is fully cooked, and is in a casing similar to polish sausage. It slices/dices and can be added to anything, like cornmeal muffin batter with cheddar cheese. Mexican Chorizo is RAW, and crumbles when cooked. Excellent with scrambled eggs for breakfast burritos. I look forward to trying this.

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Tangy Cucumber and Avocado Salad

Reviewed: Aug. 21, 2008

Thanks for the "base". I didn't have lemon, but zested the lime and added with fresh ground pepper. I mixed in a large salad bowl with fresh spring mix, and added a tablespoon of olive oil to create a lovely dressing. I decided to NOT add tomatoes as other reviewers recommended, as I thought the presentation of different hues of green were wonderful. If tart is not your thing, use only half a lime. It's plenty and with the zest, still very bright and citrusy. Oh, and my husband loves cucumbers...I don't! Still wonderful salad. Thank you!

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Buffalo Chicken Dip

Reviewed: Jul. 12, 2008

Ok. We all know it's easy to feed our friends and co-workers fattening foods...I mean they will eat any free food right? Well, I work with very picky people and took this to an employee retreat in the Wisconsin Dells. I took other reviewers suggestions and avoided canned chicken. I poached three FROZEN chicken breasts in water seasoned with salt, pepper, bay leaf and onion for about 20 minutes. VERY convenient. I used low-fat cream cheese, and a combination of fat-free ranch and fat-free blue cheese dressing. This cuts the fat considerably, since I did use REAL Wisconsin cheddar cheese. Needless to say everyone gobbled up this dip, even those "on a diet this summer". I just reminded them how much fat I cut out! Also, the first time I tried this recipe, I used Uncle Dougies Chicago-Style hot wing marinade. It was as good as using Franks Hot Sauce, though I admit Franks is REALLY good. I recommend trying this recipe. Definitely bake it onsit if possible. It just tastes great. Thanks again for a fabulous appetizer.

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Hot Artichoke and Spinach Dip II

Reviewed: Jan. 1, 2008

Made this for my husband for New Year's Eve. Needless to say he practically fought me for each bite, and he doesn't even really like artichokes. I decided to split the difference and used 2 TB light mayo plus light sour cream to make 1/4 cup, and kept to the original recipe by adding good quality finely shredded mozzarella on top. I did not end up with a hard crusty top as another reviewer mentioned. Top was perfectly done. I do agree with the reviewer who said to chop the spinach and artichoke very finely. This dip was delicious, and we served it with sun-dried tomato Triscuits. I have already emailed family and friends this recipe, as it is a keeper. Thanks for the recipe!

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Chicago-Style Hot Dog

Reviewed: Dec. 31, 2007

Born and raised in the shadows of Wrigley Field many decades ago, I can tell this is the correct and appropriate Chicago-style hot dog recipe. A couple of notes: when you are in the city and ordering a "dog", when they ask "what would you like on that?", it is appropriate to say "hey, drag that dog through the garden, would you?". As far as cucumber versus dill spear, this depends on the neighborhood. So if you always ordered at the same dog stand, you might not realize the stand about 20 miles away uses celery salt and a dill pickle. My suggestion: Try them wherever you go. Oh, and my thanks to Rachel Ray - the best thing for low-carb diets...the Chicago Style Hot Dog salad. I had these for a week when my husband was on a business trip, and I actually lost more than 5 pounds. Thanks Vienna Beef (hey, I think their outlet store is still on Damen Ave. Seconds are excellent!)

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Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Dec. 31, 2007

This is a great basic stuffed date recipe. The blue cheese married with the sweetness of the dates and the salty bacon is delicious. For a wonderful variation, try mixing half cream cheese and half goat cheese instead of the blue cheese. Even picky kids will eat these sweet treasures!

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28 users found this review helpful