spapsdorf Recipe Reviews (Pg. 1) - Allrecipes.com (16939125)

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Pan Fried Whole Trout

Reviewed: Jun. 2, 2014
Because other reviewers commented about the trout burning and the oil smoking, I fried the trout at a medium/low heat with olive oil and it took about 15-20 minutes. The fish did not burn at all nor did it smoke up the house. The recipe itself was good. I'd make again if my husband asked for it but I'd like a bit more flavor. Maybe garlic or something?
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Roasted Cauliflower and Leek Soup

Reviewed: Mar. 3, 2014
Exquisite recipe! I made exactly as written except for the roasting part – I broiled it for 10-15 mins after I tried baking the cauliflower at 275 for 30 mins per the recipe instructions. I agree with the other posters that it must be a typo. I also decided to puree 3 cups per another users suggestion. The taste is phenomenal. Thanks so much for sharing the recipe chefsquig! It’s a keeper.
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1 user found this review helpful

Awesome Roast Beef

Reviewed: Oct. 21, 2013
Super easy and very tasty. Added 8 carrots and 4 potatoes as suggested in the introduction. Keeper
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1 user found this review helpful

Rogan Josh, Lamb Shanks

Reviewed: Oct. 16, 2013
We enjoyed this although it was a bit greasy.
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1 user found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Aug. 6, 2013
I like this recipe but it makes a lot! Be prepared to eat this for a week. The combination of veggies is perfect although I did add a couple zucchinis from the garden. I also used diced tomatoes instead of whole tomatoes because I didn't have it.
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French Pastry Pie Crust

Reviewed: Aug. 6, 2013
Excellent pie crust. Very easy to make too.
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Blackberry and Blueberry Pie

Reviewed: Aug. 6, 2013
This rating is for the filling only! Very good and gooey, not too sweet. May add more blackberries next time to balance the berry flavor more. We used the French Pastry Pie Crust recipe on this site for the crust.
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Absolutely Amazing Ahi

Reviewed: Jul. 26, 2013
I felt this was too salty and even used reduced sodium soy sauce. I think this recipe is 5 stars if you reduce the soy sauce to 1/8th cup. Tip, add a little soy sauce, mix, and taste, add more soy if you need it.
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Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo)

Reviewed: Jul. 26, 2013
This is a keeper. My husband loves Pico and I have all the ingredients in my garden except the onions. I think I might try with one lime instead though and see if I can get away with it. Thank you for the recipe.
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Cross Rib Roast

Reviewed: Jul. 15, 2013
This roast was so tender and good. The meat shredded easily and we served it over angel hair pasta with the gravy. I think the mustard powder and dijon mustand are important ingredients to the flavor but I might reduce a tad for personal preference next time. Definitely a keeper. Thanks for the recipe.
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1 user found this review helpful

Corned Beef and Cabbage

Reviewed: Mar. 22, 2013
We thought this was a solid recipe and will use this again when we buy our next cow. The butcher doesn't tell you how to make corned beef and we decided we would try this. We just made the beef briskett part and used the spices and it turned out good. Adjust salt to weight.
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4 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Mar. 11, 2013
The potatoes were good but I feel there was just too much oil for our taste. We also didn't cook as long - about 20 mins.
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3 users found this review helpful

Super Sausage Gravy

Reviewed: Mar. 11, 2013
The taste was great but for our use, I think I will double the milk and flour.
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J.P.'s Big Daddy Biscuits

Reviewed: Mar. 11, 2013
We loved these biscuits. Substituted crisco with butter.
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1 user found this review helpful

Chef John's Mushroom Gravy

Reviewed: Feb. 26, 2013
We made this with the High Temprature Eye-of-Round Roast and it was the perfect compliment. We cut the cooking time in half though. I didn't realize how long this took to cook. Regardless, it turned out very good.
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High Temperature Eye-of-Round Roast

Reviewed: Feb. 26, 2013
This turned out fantastic. I had a 2.8 pound roast and trimmed off 4 minutes at 475 degrees. It was tender and pink.
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Big D's Mushroom and Cheese-Stuffed Venison Loaf

Reviewed: Feb. 4, 2013
I thought this was a great recipe and very flavorful. Will definitely make again. I made exactly as directed except I used beef and I didn't have bacon so used prosciutto in its place. Very happy with how it came out.
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4 users found this review helpful

South Carolina She-Crab Soup

Reviewed: Jan. 28, 2013
Good recipe. I added Old Bay at the end because I felt it needed a bit extra spice but it was fine without too.
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1 user found this review helpful

Moist Lemon Poppy Seed Cake

Reviewed: Jan. 26, 2013
I didn't find it moist nor did the picture represent what the cake looked like. Mine, too, burned and ended up turning down the oven to 320 to finish it off - about the last 25 mins. It's dense and in my opinion dry. I was looking for a moist and fluffy lemon cake and this didn't work for me. I followed the recipe exactly as written and even invested in cake flour and blended one egg at a time. Moving on...
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Cabbage Roll Casserole

Reviewed: Jan. 17, 2013
I've made this a few times and I really enjoy it. I make this recipe on Sunday night inorder to have lunches during the week. I attempted to use brown rice once for a healthier alternative but it didn't work well. It didn't cook all the way through.
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1 user found this review helpful

Displaying results 1-20 (of 72) reviews
 
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