cscook Recipe Reviews (Pg. 1) - Allrecipes.com (169966)

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Beef Stroganoff III

Reviewed: Nov. 21, 2011
I used cabernet sauvignon and it turned out quite delicious! I recently started cooking with wine and it makes the dish far richer and flavorful. Even my kids liked it.
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Crepes

Reviewed: Nov. 20, 2011
I have been using the BC recipe and I wanted something new. I tried this recipe and it was fantastic. We modified it by adding a teaspoon of vanilla extract. My kids thought it needed more sugar, and I suggested they tried mine. I served mine with syrup and some dusting of powdered sugar. Another one, some cream cheese and some blackberry preserves. Both very delicious. I just thought that was a lot of oil and was looking for some modification. A definite keeper.
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Buttermilk Pancakes II

Reviewed: Dec. 28, 2010
Great recipe! We had our family favorite, but this one is much better. Light and fluffy. First time I made the 12 serving. That was a little too much, but 6 is perfect for us!
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Japanese Okonomiyaki

Reviewed: Mar. 15, 2007
These were pretty good! I'm Japanese so it's a compliment :). I used Shrimp (cooked w/salt & pepper, little garlic butter and soy sauce) chopped it into the batter. I topped mine with mayonaise, tonkatsu sauce, bonita flakes and seasoned nori (seaweed). Reminds me of when I was a little girl in Japan. No more instant mixes ... no way.
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Amish Macaroni Salad

Reviewed: Jul. 5, 2006
Overall this a pretty good macaroni salad recipe. We also did some minor alterations: We used regular mayo and cut it back to about 1-1/2 (you can also use some non-fat yogurt to cut down on the calories, but I had none available) add mayo for proper consistency. I also used some colorful curled rotini noodles with the standard elbow for a change. And added about 1/3 cup of Italian salad dressing, about a tablespoon of chopped fresh parsley, a few shakes of paprika for presentation. Because of all the negative experience everyone had with sugar, I added none. This tasted like a potato salad, which is what I was striving for anyhow. Good recipe. I’ll be making this again!
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Creamy Au Gratin Potatoes

Reviewed: Nov. 5, 2001
This is a really great recipe. The thickness of potatoe slices gives this dish a nice change of texture. Although, I wasn't thrilled with the rings of onions, I think I will dice them in next time, as well as reducing the amount. I also added more potatoes and removed the aluminum to give it a nice browning the last 15 minutes. Terrific aroma!
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