CastIronConvert Recipe Reviews (Pg. 1) - Allrecipes.com (180759338)

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Sara's Pumpkin Pie

Reviewed: Nov. 3, 2013
LOVE this recipe!! I've made it over 10+ times, and it always turns out well. Much more flavorful than store-bought pie or the recipe on the back of the pumpkin can. Sometimes I make this as a fudge-bottom pie, by putting a 1/2" layer of chocolate ganache onto the crust before pouring in the pumpkin mix. I always make extras for friends & family during Thanksgiving.
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Ziti with Italian Sausage

Reviewed: Sep. 25, 2013
I make this recipe with hot New York-style Italian sausage and 12 oz. mozzarella cheese. Also, I use about 2 cloves fresh minced garlic instead of the garlic powder. The amount of sauce is a little light, but it doesn't hinder the flavor. You can easily double the sauce recipe if you like yours with a little more "gravy".
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Grilled Oyster Shooters

Reviewed: Mar. 4, 2014
Absolutely delish!! A great alternative for those afraid to try raw oysters.
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Grandma Ople's Apple Pie

Reviewed: Sep. 25, 2013
Such a simple, yet great recipe. I've made this with Fuji apples and my mother's vinegar pie crust recipe several times. Throw some cranberries & shelled walnuts in for a crunchy Fall treat.
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Syracuse Salt Potatoes

Reviewed: Nov. 3, 2013
I grew up in Upstate NY, and was shocked to find out that no one on the West Coast knew what Salt Potatoes were! My mom & I used to always buy the bags of potatoes at the store that came with a packet of salt inside, so I used this recipe to get the salt measurement right. I usually get either baby gold potatoes or new red potatoes. As long as they as small, with thin skin, and never cut. My husband & in-laws are now hooked. :)
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Creamy Blueberry Pie

Reviewed: Nov. 3, 2013
Delicious either warm or cold! I've made this with frozen blueberries, as well as frozen mixed berries. I like the original recipe; however, cutting the sugar to 3/4 c. doesn't hurt the flavor or texture. My husband (who never willingly eats sour cream) was pleasantly surprised that the pie tasted nothing like sour cream.
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Chicken Cordon Bleu II

Reviewed: Sep. 25, 2013
This is my husband's favorite dish, hands down. He tells me I should make extra sauce and bottle it, so he can put it on everything non-Cordon Bleu. :) I use Sauvignon Blanc and thick-sliced lunch meat ham. Cut the ham and Swiss cheese in 1/2 lengthwise, then stack on top of each other to prevent so much cheese oozing out the sides. Comes out perfect every time!
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The Best Red Enchilada Sauce

Reviewed: Sep. 25, 2013
Soooo good!! Rich & spicy, but not too hot. My Mexican American MIL dislikes canned enchilada sauce, and was very impressed with this recipe. Very easy to make, and it freezes well.
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Amish White Bread

Reviewed: Nov. 3, 2013
Versatile is certainly the right word for this bread! I've made it with bread flour, white flour, and half whole wheat flour/half white flour. I let it cool in the pan for about 10 min. before turning the bread out onto a large plate and rubbing a thin coat of butter all over the crust. I like to make 1 loaf regular Amish Bread and the other loaf Raisin Amish Bread. To do so, follow step #1 as normal. For step #2, stir in the salt, oil, and 1c. flour. Divide between 2 bowls. To the 1st bowl (regular dough), add 2 1/2c. flour. For the 2nd bowl, add 1 tsp. cinnamon, 1 tsp. white sugar, 1/8 tsp. nutmeg, 1/3-1/2 c. raisins; stir, then mix in 2 1/2 c. flour. Knead each dough separately, and allow to rise in 2 well-oiled bowls. Follow remaining steps as original recipe.
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French Onion Soup Gratinee

Reviewed: Nov. 3, 2013
I would give this 6 stars if I could!!! French Onion Soup is my ultimate comfort food, and it doesn't get much better than this! Sometimes I'll substitute Parmesan for the Asiago, and use dried herbs instead of fresh ones, but otherwise I stick to the original recipe.
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Lentil Chili

Reviewed: Sep. 25, 2013
I "Doctored-up" this recipe quite a bit, however, it is a very good base for lentil soup. I used olive oil instead of veggie oil, 4 c. chicken broth, and 2 14.5 oz. cans diced tomatoes (1 w/ green chilies + 1 plain) instead of the whole tomatoes. I didn't have any chili powder, so I tossed in about 1/2 tsp. paprika, 1/4 tsp. cayenne pepper, and 1/4 tsp. black pepper. My husband thought it looked a little wimpy, so I added about 7 slices of jarred hot jalapenos (minced), 2 med. chicken breasts cut into 1/2" cubes, a chicken bouillon cube (crumbled), and about 5 c. water. Even thought I cooked it about 20 min. longer than the recipe called for, the lentils were still al dente. Served it with a salad (Spring Mix, carrots, cucumbers, & tomatoes). 3 out of 4 adults eating it liked it a lot. Next time, I think I will soak the lentils before cooking, and add some sliced celery and bell peppers when I saute the onions & garlic.
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Honey Mustard Tofu

Reviewed: Nov. 3, 2013
It's mild, but not in a bad way. I pressed the tofu , dipped it in a lightly whipped egg, and then into flour before cooking. I added a splash more of wine than called for (because Sauvignon Blanc makes the world go round!), and about 1/2 tsp. paprika. I think next time I might fool around with it and see how it tastes with a little grated ginger root and cilantro. The hardest part was trying to convince non-tofu-aficionados to give it a try.
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Quinoa Pilaf

Reviewed: Nov. 7, 2013
Made this recipe scaled to 4 servings. Used other reviewer's tip and added a chicken bouillon cube with the water. Also, only used lemon juice because I couldn't find my citrus zester and I was in a rush to get dinner made. I had cooked the quinoa for 17 min., but it was still undercooked, so I added about 2/3 c. water and cooked it for another 8 min. until done. The flavor was very good, and the only reason I'm not giving it 5 stars was over the water issue. This would make a good "1st-Timer" dish for anyone new to quinoa.
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Sam's Famous Carrot Cake

Reviewed: Nov. 3, 2013
It was good, but a little too "fruity" for me. Very moist & dense. I topped it with a whipped cream cheese frosting.
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Asian Salmon

Reviewed: Nov. 3, 2013
I don't know if I did something wrong, but mine came out dry and oily. I was looking forward to it, after reading so many good reviews. Maybe I'll have to try again using less oil.
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