CROWCHICK Recipe Reviews (Pg. 1) - Allrecipes.com (18164495)

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Whipped Butternut Squash

Reviewed: Aug. 6, 2007
This is a 5 with my modifications, which were minimal. I baked the squash (I used one long heavy one) cut side down in a 1/4 inch of water, at 375 degrees, for a LONG TIME. When the skin is burning, the squash is done. This brings out the flavor and mellows out the texture of winter squash. I scooped it out and added 2-3 TB of butter and about 2/3 cup sour cream. No salt or pepper - instead a heatlhy sprinkling of cinnamon, nutmeg, cloves and allspice (about a pinch of each?). Blended well with a hand-mixer. This was FABULOUS.
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199 users found this review helpful

French Onion Dip From Scratch

Reviewed: Sep. 7, 2007
I followed this recipe EXACTLY. I was very disappointed. It tasted like mayonnaise, and nothing else. I made it for my husband, who said it was good, but I'm positive he was just being nice. I don't know. He hates mayo, and that's all I could taste in there.
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62 users found this review helpful

Baked Stuffed Winter Squash

Reviewed: Dec. 15, 2006
This was a lot of work, but worth it. I downsized the recipe for two squashes, and used one orange acorn and one yellow acorn. I also used ground turkey instead of pork, a mix of chopped turnip, carrot and garlic instead of celery. I subbed a small amount of almonds for the pecans, but the recipe would be fine without any nuts at all. I thought the raisins were important. I did not need to mash the squash - after I scooped it, it blended in perfectly . I did add a dash of salt and pepper, and used store-bought Italian breadcrumbs. I topped with cheese for the final bake. This recipe is very forgiving and you could really make lots of substitutions or additions depending on your tastes. My husband and I enjoyed it very much.
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24 users found this review helpful

Zucchini Casserole I

Reviewed: Nov. 22, 2006
I have to say that I didn't follow the recipe exactly - I halved it and subbed celery for carrots. Also I added the aforementioned pinch of garlic powder, and some leftover cheese on top. However, I thought this recipe was really good - you could tweak it by adding different veggies or herbs, and the addition of chicken or some other perhaps leftover meat would make this a main dish.
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22 users found this review helpful

Indiana-Style Fried Cabbage

Reviewed: Apr. 12, 2007
I omitted the mushrooms and did not add any liquid (other than what was clinging to the vegetables). I only add about one tablespoon of butter. I Used about 1/2 cup of celery and one yellow, not green bell pepper. This should be glistening - if that seems greasy to you, then don't book with bacon grease! This is down-home cooking for sure. The best thing to do is fryt he bacon up whole, then save it to crumble over the cabbage at the end of cooking. This recipe needs a lot of salt, crushed red pepper, and maybe a dash of vinegar to make it sing.
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17 users found this review helpful

Microwave Ham

Reviewed: Nov. 22, 2006
So, I boiled the ham, which made it really tender. I was surprised. But the sauce wasn't really my cup of tea. It was certainly edible, but it really tasted like the three ingredients did not meld in any way. And it reminded be of barbecue sauce. My husband seemed to like it, the kids ate it... it was okay.
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13 users found this review helpful

Sweet Potatoes 'n' Pears

Reviewed: Jul. 13, 2007
I give it five stars when my husband really likes it.... he's hard to impress. This was really good. A different way to serve yams - by the way, I used one of those large cans of sweet potatoes - a lot less work and it was still great.
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9 users found this review helpful

Butter Fried Parsnips

Reviewed: Jul. 13, 2007
Probably not the healthiest way to eat parsnips - but by far the best I have ever tasted. Makes me want to try it with turnips or rutabaga.
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8 users found this review helpful

Tilapia with Cucumber Relish

Reviewed: Feb. 21, 2008
Blah. There are better things to do with fish. I was not impressed.
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4 users found this review helpful

Greek Lentil Soup (Fakes)

Reviewed: Sep. 12, 2007
I made exactly as instructed and it was awesome. We all had fun saying the work "Fakes," too.
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4 users found this review helpful

Oat Crusted Fish

Reviewed: Jun. 26, 2007
It was more like 3.5... it would have been better if I had cooked it hotter maybe. Some of the coating fell off and the fish got a bit oily. The flavor is there though.
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4 users found this review helpful

Diane's Colcannon

Reviewed: Nov. 2, 2006
This was just okay. I enjoyed it, but I'm Irish and love potatoes and cabbage. My husband was just like, "Why in the world would you mess up mashed potatoes by putting cabbage in them?" It was a lot of work and no one raved over it.
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4 users found this review helpful

Barbecued Beef Cubes or Hamburger

Reviewed: Feb. 21, 2008
This was edible, but not great. It is basically beef, with homemade BBQ sauce, on pasta. No one in my family enjoyed it, but there wasn't anything drastically wrong with it.
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3 users found this review helpful

Salmon Patties I

Reviewed: Feb. 21, 2008
This is a great basic salmon patty recipe. My husband prefers tuna patties, and you can certainly substitute tuna if that is what you have on hand. Don't be afraid to season these to your own personal taste. Hot sauce in the mix is good, as is Old Bay Seasoning.
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3 users found this review helpful

Party Kielbasa

Reviewed: Jan. 4, 2008
I made this basically how reviewer Emmeline did. I used Old Bay instead or garlic powder. It turned out rather like spicy bbq sauce. Also I used jam not jelly. I served it over egg noodles. It was okay - the family ate it.
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3 users found this review helpful

Sorta Salisbury Steak

Reviewed: Sep. 12, 2007
I was very satisfied with how this turned out. I salted and peppered the steaks liberally before flouring. I floured them, chopped an onion and some mushrooms, and then floured a second time. After browning in a large skillet, I removed the steaks and added the onion and some mushroom to the skillet, put the steaks back in, and instead of using beef broth, I used an equal amount of water and a packet of beef/mushroom gravy. This removed the need to make a gravy afterward. My skillet has a lid and the whole thing went into the oven - two hours seemed about right to me - it was great. Hubby wanted more, this is a keeper. Just make sure you season the steaks well and don't be stingy with the worcestershire.
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3 users found this review helpful

Paprika Pork Chops

Reviewed: Nov. 10, 2006
I have to say the recipe by itself gets a four, but the way i cooked it gets a three! :) I'm not too good at broiling, so mine were overdone. Also, the topping has a decidedly orange color, which made my husband hope for a spicy dish. This had a good flavor, but be careful and do not use chops that are too thick or too thin (like I did). Also, I used the sauerkraut that has caraway seeds in it, nice touch.
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3 users found this review helpful

Whiskey Chicken

Reviewed: Jul. 20, 2005
I would recommend this to anyone, but I did "cheat" a little - my chicken breasts were frozen, so I dumped a tablespoon each of water, honey, and single malt scotch on them, crushed some small garlic cloves, and let them "marinate" in the refrigerator for a bit. I also used Johnny Walker (scotch) instead of bourbon, because that's what we had in the house. When I sauteed the chicken, I added the garlic that was in the marinade. And an extra tablespoon of brown sugar, and about 1/8 tsp cornstarch. It needs at least 15 minutes to simmer, I think. I thought this was fabulous served over yellow rice.
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3 users found this review helpful

Black Pepper Beef and Cabbage Stir Fry

Reviewed: Oct. 13, 2008
Doubling the recipe, I used strips of beef, one napa (Chinese) cabbage, a small onion, one red and one green pepper, and handful of mushrooms, and omitted the black pepper. Instead I used a 1/4 teaspoon of curry, red pepper, and ginger, and a pinch of cayenne.It was excellent this way - I think it would've been very bland as submitted. Served with jasmine rice.
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2 users found this review helpful

Mediterranean Lemon Chicken

Reviewed: Jan. 28, 2008
I substituted lime for lemon and thyme for oregano. This dish was easy, but I'm not a big chicken fan, so I don't know if I'd make it again.
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2 users found this review helpful

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