jlind Recipe Reviews (Pg. 1) - Allrecipes.com (16875670)

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Awesome Slow Cooker Pot Roast

Reviewed: Aug. 27, 2014
Delicious! I didn't have the cream of mushroom soup or the onion soup mix on hand (and I wanted to make it gluten free) so I made my own cream soup using butter, gf flour, chicken broth, milk and salt and pepper. Then I found an onion soup mix recipe on here (onion flakes, onion powder, paprika, celery seed, salt, pepper, parsley and beef bouillon. I mixed those together in my saucepan and added 1 cup water and 1tb worcestershire sauce. I set that aside and heat 1tb butter in a cast iron skillet on high heat. I coated my roast with gf flour salt and pepper and seared on all sides. I laid roast in pot and deglazed my skillet with dry sherry. I poured the sherry and soup mix over the roast. I added fresh chopped onion, garlic, carrot, rutabaga, parsnip, and red potatoes. I cooked on high for 4 hours, then on low for 2. The last two hours the meat really got tender. I also used a 3lb buffalo arm roast. Will definitely make again! My new hubby loved it and even fried some up for breakfast to go with his egg.
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Vegetarian Korma

Reviewed: Jan. 22, 2011
This tasted great! I've made this a few times now and both times I followed other reviewers' advice and used an entire can of light coconut milk in replacement of the tomato sauce and heavy whipping cream. I had to cook it for almost 1/2 hour to get the potatoes to cook all the way. Although the recipe is VERY tasty, I gave it 4 stars because the cook time is not accurate. Thanks for the recipe! Will continue to use!
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Pickled Beets

Reviewed: Dec. 1, 2010
I made these back in September and they turned out really well. I've been eating them for the past few months. I do have to say that the cloves were a bit much. I only added a few cloves per jar and it was quite strong. Still a good recipe though. Very easy for my first time making pickled beets!
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Homemade Fresh Pumpkin Pie

Reviewed: Dec. 1, 2010
YUM! I made this pie last night and it turned out great! This is my first homemade pumpkin pie and it was really easy. I also cut the pumpkin in half, scooped out the seeds and stringy stuff and baked it at 400 for 40 minutes. Then I just threw all the filling ingredients with the pumpkin into my Kitchen Aid mixer. I did DOUBLE the spices, plus added a pinch of cloves and all-spice. I also added the full cup of brown sugar instead of 3/4. I only got one pie out of it with a little filling remaining. I filled the left over filling into my extra crust and baked for 1/2 the time. My dog actually jumped on the counter to get the pie and it landed on the floor. It was so good that I was actually eating the pie off the floor (the parts that didn't touch the ground)! I just bought the pie crust to save some time. Thanks for the recipe!
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Homemade Refrigerator Pickles

Reviewed: Jul. 27, 2010
It was actually a little hard to find a lot of recipes online for refrigerator pickles, so I went with this one. I did make quite a few changes: I used small whole cucumbers (not sliced), I left the sugar out, I added 1 tsp celery seeds, 1 tsp mustard seeds, a few whole black peppers, a few whole all spice and whole cloves to the brine. I also added a sprig of fresh dill to each jar while stuffing the jar. I did add 2 garlic cloves to one jar even though I was kind of afraid of the "BLUE Garlic" thing happening (i think that happened because of the sugar). I ended up with 2 quarts of pickles. However, even after doubling the recipe I still didn't have enough brine. I just combined a little vinegar with water and topped it off. Well see how they turn out! Thanks! The Result: 24 hours later I tried my first pickle and WOW it tastes great! It was a slight shock because it was quite a bit more tangy/vigegary than store bought dill pickles, but I actually love that part. I think if I had actually added the sugar it would tone down the vinegar. Maybe next time I'll just add a few tablespoons of sugar. Nevertheless, these are GREAT and SUPER crunchy! Thanks for the recipe!
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