Chamomille Recipe Reviews (Pg. 1) - Allrecipes.com (18014986)

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Quesadillas II

Reviewed: Nov. 16, 2004
This recipe rocked. I made it for 9 of my pickiest friends and they couldn't stop talking about it. I slow cooked the chicken in salsa for 10 hours and then baked the tortillas with more salsa, some corriander and green onion. Served it w/sour cream and home made guacamole.
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3 users found this review helpful

Strawberry Pie II

Reviewed: Jul. 23, 2005
I followed this recipe and used 1/2 frozen strawberries and half fresh and it came out wonderfully.
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0 users found this review helpful

Greek Style Potatoes

Reviewed: Sep. 2, 2005
This recipe was almost bang on to the greek potatoes I got on the Danforth as a kid. Next time, I might try the pinch of oregano as other's mentioned to see if it makes it exact. This was excellent.
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0 users found this review helpful

Three Milks Coconut Custard

Reviewed: Nov. 6, 2005
This was excellent. The custard set very well. I didn't have butter milk so I just added a little extra coconut milk and regular milk. I like almond flavouring, so I used the full amount, but I found it overpowered the coconut flavour. Tasted like a great almond custard.
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14 users found this review helpful

Italian-Style Spaghetti Squash

Reviewed: Nov. 13, 2005
Was alright. Texture was strange and not at all like spagetti. I think I needed to cook the squash longer as it was really hard scoop out of the "shell".
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1 user found this review helpful

Grilled Steak with Olive-Blue Cheese Glaze

Reviewed: Nov. 19, 2005
This was wonderful -- I even forgot the thyme/basil at the end. I used sherry I had on hand instead of port, and used Danish Blue cheese. I reduced it for about 20 minutes and at the end stirred the cheese into the sauce, which thickened it up a bit. Was very flavourful. I didn't have olives, so I subsituted mushrooms. Will make again for sure.
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3 users found this review helpful

Quiche Lorraine I

Reviewed: Nov. 26, 2005
Ths recipe was a hit! I cut the amount of milk on the recommendation of the other reviewers and it set nicely. I found my oven seems to bake at a lower temperature than indicated so it took 40 mins at the recommended temperature, then I upped it by 40 degrees for another 30 mins. Made it with my favourite scratch pie crust from the Re-Bar cookbook and it was great!
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0 users found this review helpful

Barb's Guinness®-n-Cabbage Delight

Reviewed: Jan. 20, 2006
Not bad at all for cabbage. Had to use olive oil instead of pumpkin seed oil, may have affected the taste.
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7 users found this review helpful

Curried Lentils

Reviewed: Sep. 27, 2006
This turned out quite well. I think the spicyness all has to do with the curry paste. I made mine from scratch from a recipe I found on recipezaar.com/95907. Top with some mango chutney. Yum.
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2 users found this review helpful

Ginger Carrot Soup by Jean Carper

Reviewed: Oct. 16, 2006
This was ok, not the best ever, but still quite good served its purpose. Mine came out more like spicy clumpy orange juice than carrot soup. I think maybe less juice more milk/broth and it may turn out better.(I subsituted low fat milk for the cream.)
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1 user found this review helpful

Macaroni and Cheese V

Reviewed: Oct. 17, 2006
Good. A little bland. Maybe needs sharper cheddar or a mixture of cheeses or maybe more salt. I made with reduced fat cheddar, so that could have been the reason. Still quite good.
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1 user found this review helpful

Apple Crisp IV

Reviewed: Nov. 22, 2006
Ok, I tried to make this even healtier. I used brown sugar Splenda and whole wheat flour with organic oats and didn't use all the butter and really was still quite good. Will make again.
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3 users found this review helpful

Sky High Yorkshire Pudding

Reviewed: Nov. 26, 2006
Ok. But not fabulous. Burned and stuck to pan. Used lower rack on 450 and pulled them out at 25 minutes. Perhaps I misunderstood the directions. Might try again but watch more closely and use non stick spray on the muffin tin.
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0 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 17, 2006
Good, but it doesn't taste anything like store bought. I'm not sure if that's a good thing. In all fairness, I took the suggestion not to use the full 12 egg yolks and stopped at 10 and I found that it just wasn't quite eggy enough. I also think that it could use more spice, but my spices are probably not the freshest. Important to note: The rum is important. Without it, was a bit bland. I think if I had rum extract or flavouring, to make a non-alcholic version, it would be better. Once the rum was added it was quite tasty. (Also used cup for cup Splenda in place of sugar.)
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3 users found this review helpful

Special Irish Beef Stew

Reviewed: Dec. 17, 2006
This was just awesome. Thanks for the great recipe. I did mine in the slow cooker and it turned out well.
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2 users found this review helpful

Austrian Jam Cookies

Reviewed: Dec. 19, 2006
Ok, first of all, should the butter be cold or room temperature? I used room temperature and the cookie dough wasn't crumbly at all or even difficult to manage. BUT I did find that it didn't make anywhere near 3 dozen cookies. I ended up with 18 or so small cookies, about .5" in diameter balls. Tastes ok, but not quite what I was looking for tonight. Might make again.
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1 user found this review helpful

Beer Batter

Reviewed: Dec. 26, 2006
Wow. That was great! I've never deep fried before and it turned out very well. I dried the fish, dredged in flour, dipped into the batter, with a little salt as another reviewer mentioned, and "deep" fried in about 1.5" canola oil in my stock pot. Worked very well. I used sole and Sleeman Cream Ale.
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2 users found this review helpful

Summer Potato Salad

Reviewed: Jul. 14, 2007
This one is different, but good. Sort of thing I'd find in a fancy restaurant -- but not homecooking style that my hubby prefers, hence the 4 stars. Definately better the next day. I'd serve this at a summer bbq no problem.
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1 user found this review helpful

Whole Grain Banana Muffins

Reviewed: Sep. 1, 2007
This was really really good. I omitted the added sugar, and halved the maple syrup, and used wheat germ instead of oat bran, and it was still excellent. How a muffin should taste.
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24 users found this review helpful

Rainbow Trout with Yogurt Sauce

Reviewed: Sep. 15, 2007
This was ok. But I won't make it again. The sauce tasted more like it belonged in a facial than on fish.
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0 users found this review helpful

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