Can_It_Rachael Recipe Reviews (Pg. 1) - Allrecipes.com (18185262)

Peppery Cheese Bread

Reviewed: Sep. 7, 2011

RECIPE GROUP~ I made one loaf in a loaf pan and was surprised at how well it rose. The flavor is pretty good and it has a nice texture. It is reminiscent of a batter roll recipe I grew up on. My mom made the rolls in muffin tins and would add different things for flavor probably depending on what she was serving. Sometimes she added cottage cheese and chives other times it was sharp cheddar and dill weed. I am gonna play around with this next time. It's nice to not total my kitchen counter with flour for kneading and still be able to make a yeast bread to go with a meal. UPDATE: The morning after I made this, the bread was still tender, didn't crumble when I sliced it,and my husband said the cheese flavor was stronger. I decided to give a full 5 stars instead of the 4 rating I had first given this recipe.

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2 users found this review helpful

Tangy Mustard

Reviewed: Sep. 5, 2011

HELLO magnificent flavor!!!! I couldn't wait 2 whole weeks to give it a taste so I dipped my spoon into it to try and ended up making sandwiches with it as soon as it came out of the blender. I used it on sharp cheddar and pastrami sandwiches and it held up very well against those strong flavored foods. My husband says we will NEVER purchase mustard again. I highly recommend making this if you enjoy a good hardy mustard!

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16 users found this review helpful

Easy Canned Venison

Reviewed: Sep. 1, 2011

We love canned venison and with several deer hunters in our house this is a great way to use some of the meat. People that swear they won't eat venison, love this and usually ask to take a jar home. :) This can be processed in quarts too. Just adjust your time in the pressure canner to 90 minutes.

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5 users found this review helpful

Venison Salami

Reviewed: Sep. 1, 2011

I think this is a great recipe! The only change I would suggest for those who think it comes out dry is to wrap the logs in tinfoil and poke tiny holes in the foil. That way some of the moisture can escape but the meat will not be as dry. It will still firm up nicely and once unwrapped and cooled for a few minutes before putting in the fridge, it will still have a great color and texture. I have made this many times and it freezes very well.

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10 users found this review helpful

Southern Fried Chicken Livers

Reviewed: Jun. 26, 2009

This is a GREAT recipe for fried chicken liver. Even my husband likes them done this way!!! (and he's the guy that picks liver and giblets pieces out of dressing) These stay crispy even when cold and are great as a midnight snack.:)Thanks Cindy for a tasty and easy way to make such a delicious and crispy morsel.

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6 users found this review helpful

Creamy Horseradish Garlic Spread

Reviewed: Jun. 24, 2009

I made this the Saturday evening before Father's Day. I was planning on tossing it in the cooler along with veggies for a snack at the lake on Sunday. By 11:00 Saturday night it was gone! Can you say "make a double batch!"? I made it again on Tuesday and used it in tortilla roll ups with pastrami. YUMMY

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11 users found this review helpful

Lemonade Icebox Pie

Reviewed: Jun. 21, 2009

My 10 year old daughter made this for a Father's Day dessert. Very easy!!! It has a great lemon flavor and is perfect for a cool,light summer dessert. The pie was made with fat free sweetened condensed milk,lower fat cream cheese, and low fat Cool Whip and it was not lacking in flavor in the least. Because it is soooo simple I am sure this will be served often at our house all summer long.

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4 users found this review helpful

Two Step Creamy Cheesecake

Reviewed: Jun. 3, 2009

My 10 year old daughter made this and it was great! It was her first "cheesecake" making experience and it was fun for her. She topped it with sliced strawberries. She wants to stir in some peanut butter and chocolate chips next time. It's a very quick and simple recipe when you can't make the real thing.

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2 users found this review helpful

Jalapeno Strawberry Jam

Reviewed: Jun. 1, 2009

This is a fun jan to make. Very simple and looks really pretty! It is sweet and sassy! It does not have near the heat that jalapeno jelly has so if you are looking for a tamed down version of a hot pepper spread,this would be it. It is wonderful on bagels and cream cheese. I made a quick fruit dip stirring this in with cream cheese and a couple of tablespoons of cream. Thanks for sharing this recipe

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29 users found this review helpful

Rhubarb Cake I

Reviewed: May 23, 2009

This is a great recipe! The brown sugar topping adds the perfect finish to this cake. It really good right out of the oven if you are like me and can't wait to taste it! It never lasts long at our house so I try and make at least 2 at a time. Don't skimp on the 2 cups of rhubarb.I leave my chunks a little big also so you get that great tart flavor with each bite! YUMMY!!!!

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0 users found this review helpful

Green Tomato Mincemeat

Reviewed: May 14, 2009

This is a great recipe for using up the last of your tomatoes that won't ripen by the end of the gardening season. It is great as a pie filling but we like it as a pancake, waffle,or ice cream topping too. ******You don't HAVE to add the suet to this recipe and it is still great.****** I am not opposed to adding suet,it is just my personal choice and it keeps the recipe vegan friendly.

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17 users found this review helpful

Best Ever Brisket

Reviewed: May 11, 2009

I hope I can stop licking my plate long enough to write this review! I made the recipe as written and finished the last hour of cook time on the grill using indirect heat. WOW! Hubby and daughter stuffed themselves and I have to say that the only bad thing about this brisket, is that we were too full to take our evening walk!!I have been known to eat leftover pizza for breakfast, but I think I will have a brisket sandwich come day light. :D

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41 users found this review helpful

Sunflower-Soy Butter

Reviewed: May 7, 2009

This is really yummy! My intensions were to make this for my son. Well, this never made it past my kitchen much less to his house! :D

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9 users found this review helpful

Rob's Quacker Bites

Reviewed: May 6, 2009

Finally a recipe I can use for a duck that has been skinned! We used to pluck our ducks but hubby does taxidermy, so now we just skin them and losing the fat makes the meat dry. This is way more exciting than just barding the meat. Thanks Karab! :)

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8 users found this review helpful

Anniversary Chicken I

Reviewed: May 3, 2009

This was just not a good combo of flavors..Ranch and teriyaki basting sauce just don't seem to pair up very well.Maybe too many flavors and nothing distinct enough to say "WOW that's good.." It was just weird...

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1 user found this review helpful

Roasted Chickpeas

Reviewed: Apr. 28, 2009

These are a great little snack when you want something besides nuts or seeds. So easy to make. Some reviewers had a problem with them not staying crunchy. Be sure they are COMPLETELY cool before you store them.

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7 users found this review helpful

Carrot Cake III

Reviewed: Apr. 22, 2009

Great cake. I did cut back on the oil and used part applesauce as per other reviewers advice. This cake freezes very well so that's a plus!

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3 users found this review helpful

Peanut Butter Noodles

Reviewed: Apr. 22, 2009

We love this !!! DH was so hesitant to try it because he thought it was just weird but he is hooked now! I almost always have a batch of this in the fridge for those teens that drift through our house and are looking for something quick to eat! I use vegetable broth instead of chicken broth to keep it a vegetarian dish and add 3/4 C broth instead of 1/2 C because we like the sauce a bit thinner.

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2 users found this review helpful

Lemonade Cookies

Reviewed: Apr. 22, 2009

Great little cookies. I did add a couple of TBSP of lemon zest to give a brighter flavor to the cookie.

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7 users found this review helpful

Whole Wheat High Fiber Bread

Reviewed: Apr. 21, 2009

After following other reviewers suggestions and adding ww flour this turned out to be a great bread! I used blackstrap molasses in place of the sugar. You can't beat the hearty flavor of this bread. This is the perfect bread to go with veggie soups and creamy chowders!

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6 users found this review helpful