Abby Recipe Reviews (Pg. 1) - Allrecipes.com (18179689)

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Stephanie's Freezer Spaghetti Sauce

Reviewed: Aug. 12, 2008
This recipe worked AWESOME, even though I reduced it by a factor of 8! I divided the recipe by 8 because I was only cooking for 2 and those were the ingredients that we had, but I did add a whole 6 oz can of tomato paste. I blanched 3 large tomatoes first and then peeled and chopped them. I added everything to the crock pot (except I didn't use oil and I used fresh herbs instead of dried) without sauteeing anything first and cooked on high about 3.5 hours, stirring every 30 minutes or so. Then I turned it to low and let it just stay hot while I cooked some hot italian brats, sliced them and put them in the sauce for another 30 minutes or so. This was delicious over spaghetti and a great way to use all our produce. The leftovers were even better the next day.
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4 users found this review helpful

Wassail Punch

Reviewed: Dec. 16, 2008
This was definitely delicious. I used a package of mulled spices from the grocery store and just put in cider and orange juice. I let them sit in the crock pot for about 6 hours on low and then turned it up to high for the last 30 or so minutes. I strained the wassail and put a little bit of spiced rum in the bottom of the mugs- so so yummy, and the whole house smelled amazing. Thank you for a great recipe!
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2 users found this review helpful

Hot German Potato Salad III

Reviewed: Nov. 18, 2010
This recipe was great just the way it was; I didn't change a thing. It was super well-received at the Oktoberfest party I brought it to. Make sure you use good quality potatoes and bacon, as they're the key parts!
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3 users found this review helpful

Garlic Cheese Biscuits

Reviewed: Oct. 12, 2009
We love this recipe. I also gave it to my sister, who is in college, and she makes them for her friends all the time because they're so easy.
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1 user found this review helpful

Apple Betty

Reviewed: Nov. 18, 2010
This recipe is amazing and so easy. I sprinkled a pinch of cinnamon and nutmeg over the apples and added 1/2 cup brown sugar and 1/4 cup white sugar (the first time I made it, it was too sweet) and it was absolutely perfect. This is a great way to impress guests with things that most people have around all the time!
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3 users found this review helpful

Stuffed Pork Chops III

Reviewed: Aug. 12, 2008
I cut this in half because I was only cooking for two and it worked really well. I had a bit too much stuffing, but I just put it in the broth and it made a yummy gravy to go over the tops of the chops. Highly recommended!
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4 users found this review helpful

Almond Pound Cake

Reviewed: Dec. 17, 2008
I haven't done the whole almond paste leaf thing, but this pound cake is usually a success on its own. We like to have it with raspberry compote and whipped cream. I usually add 1/2 a cup of sour cream to make it less dry. I also bake it in 2 9 x 5 loaf pans.
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9 users found this review helpful

Pumpkin Puree

Reviewed: Dec. 17, 2008
Easy and simple; thank you! I used butternut squash instead of an actual pumpkin and it came out great for pumpkin bread.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 22, 2008
The first time I made this bread I reduced the sugar by 1 cup (3 seemed like a lot to me) and used 1 cup of white sugar and one cup of brown sugar. I also used half a cup of applesauce and half a cup of canola oil. I wasn't super happy with the results (they were good but not spectacular), so I tried the recipe exactly as published here. IT WAS AMAZING! My advice to you is not to change anything at all and to use vegetable oil that doesn't have anything special about it. When I did that (using 2 cups of pumpkin puree that I made using the recipe found on this site also), the bread was INCREDIBLE. I bought special Smart Balance oil when I ran out of normal vegetable oil, and the bread is not as good. I can get about 7-9 small loaves from one recipe or two 9x5 loaves. Thank you!
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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Oct. 12, 2009
We love this. It's our favorite way to eat pork chops now! Generally what we do is grill the chops separately and then cook up the topping and ladle it on. There's never enough.
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Clark's Quiche

Reviewed: Oct. 12, 2009
I think this is the best quiche we've ever made. Great way to use up eggs and so tasty, no matter what you put in it.
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Red Bliss Potato Salad with Gorgonzola and Walnuts

Reviewed: Oct. 12, 2009
I made this for a Fourth of July potluck and everyone loved it. I did reduce the amount of onion- I feel like it would overpower the dish if you used the whole thing. Be warned, though: We didn't like the leftovers very well, so if you make it, eat it up that day!
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4 users found this review helpful

 
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