DUSKYJEWEL Recipe Reviews (Pg. 1) - Allrecipes.com (1687620)

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True Bangers and Mash with Onion Gravy

Reviewed: Feb. 13, 2014
Authentic and delicious, the only one I make!
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Creamy Carrot Soup

Reviewed: Apr. 15, 2010
The flavor of this soup was really surprising to me, in that I didn't think something based on a single vegetable could really be so good! However, I thought it was WAY too heavy, just too much cream. And this is from a person whose favorite soup recipe starts with bacon and ends with cream. I also didn't particulary enjoy the rosemary/ginger seasoning. The recipe is good as is, but I made a version last night that will now become part of my regular rotation. It was awesome! I added a small green apple, peeled, seeded, and diced. I omitted the salt (the broth makes it plenty salty), the ginger, and the rosemary. Instead I used 2 tsp. of garam masala. Oh man, does that stuff do WONDERFUL things for this soup! I substituted 2 cups half and half for the cream, and it was perfect. Rich and creamy without being heavier than lead. Overall, this recipe was a good starting point, so thanks for that!
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Lemon Mousse Pie

Reviewed: Nov. 26, 2008
My family LOVES this pie! It is tart, but we like that. The lemon flavor bowls you over, it is not too sweet, but it's not too intense, either. I agree with previous reviewers who say to use a shortbread crumb crust... it is awesome with this pie whereas graham cracker crust, I think, would just taste wrong. I don't see why people complain about the gelatin.... okay so the texture may not be authentically "mousse" like, but the gelatin holds the pie together and it's not like the texture is bad. I would rather have my pie hold together and be easy to slice, which is what the gelatin does for this pie. I am making this for Thanksgiving this year, as my 8 year old begged for it. Thanks for a new family favorite!
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Lana's Sweet and Sour Meatballs

Reviewed: Apr. 1, 2008
Yummy! My husband loved this, my kids liked it, and I thought it was great. Some reviewers have thought the sauce was too sweet. I thought so at first, but as I ate more of it, I tasted the tang of the vinegar and it came out really balanced overall. My husband agreed that I shouldn't change it. This was even better as leftovers a couple days later! The meatballs held together nicely. Good proportions here of egg and crumbs to make any meatball a success. I used 93% lean ground beef, and still the meatballs never gave any sign of wanting to fall apart! The onion flavor was noticeable, but not overpowering. It went very well with the other flavors. This will get made again at our house! Thanks for a winner.
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Creamy Potato Leek Soup II

Reviewed: Mar. 28, 2008
This quickly became a family favorite after the first time I made it. The recipe is outstanding as is, though I have to make a double batch for my large family! The people calling it bland.... well, their tastebuds must work differently than mine do, because there is nothing bland about this soup. Smoky bacon (key: get good bacon), hearty potato (standard russet is the best!), the yummy oniony flavor of the leeks....how is that bland? Plus, the salt from the bacon and broth means you do not need to season this at all! Perhaps some might like some black pepper. I do always mash most of the potatoes, as we like this creamy, but that is the only change I make. You could make this lighter with 1/2 and 1/2. But personally, I think any recipe that starts with bacon and ends with cream HAS to be a winner! ;-)
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Creamy Pumpkin Pie

Reviewed: Nov. 23, 2001
This recipe is OK, except that you need to double all the spices, except the salt. Plus, I don't know how deep the author's pie plate is, but I made two 9" deep dish pies from this recipe. If you include the time needed to bake the pumpkins, this is not quick or easy. However, getting the kids in on doing the mashing is fun. I like the texture of this filling a lot, it is firmer than most others, less custard-like. For that reason alone, it is worth taking the time to use fresh pumpkins and make this.
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