CMHGUPTA Recipe Reviews (Pg. 2) - Allrecipes.com (18319763)

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Homesteader Cornbread

Reviewed: May 3, 2006
A delicious cornbread!!! I'd only ever made cornbread from a box before and was a bit intimidated by this but this was fantastic! My only change was that I used buttermilk instead of milk as I was out of milk. The taste was a little too tangy right out of the oven, but by the time we ate it at dinner the tanginess was gone and it was a moist, sweet cornbread. Thanks!
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Mexican Bean Pie

Reviewed: May 3, 2006
A good, solid recipe but would have been very, very dull without the sauces we had with it (pico de gallo, salsa verde, guacamole and sour cream). We will definitely make again as it's a low-fat, high fiber recipe but I'll add something to the bean mixture to get a bit more flavor. I do have to say the presentation was lovely - it looked like a layer cake. I also served it with Homesteader Cornbread from this site - a good match. ETA: I made this again with the three types of beans, 1 can diced chilis, spices, fat free cheese and 5 whole wheat tortillas. If the pie serves 4 (big pieces) - that's 8 WW points per serving. Served with pico de gallo and salsa verde it's a fantastic dinner.
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6 users found this review helpful

Black Bean Salad

Reviewed: Apr. 22, 2006
This was good except we found the dressing to be too much and to take away from the southwestern flavor. The second time we used only lime juice, cilantro, salt and pepper and it was very light, refreshing and a perfect match.
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Cream Cheese Pound Cake III

Reviewed: Feb. 12, 2006
I like this recipe, but I think I'd have to make changes if I made it again. Three cups of sugar is too sweet for our taste (even my two year old said that). I'd also use a bit of lemon extract to give it a little something extra. That being said, the texture is so smooth and dense - just like a pound cake should be. I also like that it is crispy on the outside and moist inside. Here are two things that do not affect my rating, but that others may want to know re: this recipe. It makes approximately 8.5 cups of batter so if you're filling a stand-up or special pan, you can plan on about that much. Also, it is too dense for the stand-up house pan by Wilton, in my opinion. In order to get the inside of the cake fully baked, the outside became really, really tough. I think either a different pound cake recipe needs to be used or less than the 5 c. of batter recommended by Wilton.
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Sausage Casserole

Reviewed: Dec. 28, 2005
I've made this 4 or 5 times now and I like it, but I can't get the potatoes right. They taste soft and damp and take on all the egg. I think I'll try pre-baking the potatoes next time. We add a healthy squirt of hot sauce in with the eggs and then serve it with fresh fruit and hot rolls from the oven. Even with the potatoes not crisping up, my family prefers this to the bread casserole breakfasts!
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Make-Ahead Mashed Potatoes

Reviewed: Dec. 5, 2005
We haven't eaten these beyond tasting yet - but just the tastes were fantastic! We made a double batch (lemme tell ya' - that's a lotta potatoes) to freeze for our big Christmas dinner. We'll defrost and heat in the oven just like it calls for. Yum! Thanks!
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Sarah's Applesauce

Reviewed: Dec. 1, 2005
I love this applesauce and have made it many times now. My favorite apples to use are Granny Smith as I really like the tart w/the sweet. And, this makes the house smell so good!!! Mmmmmmmm.
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Monkey Bread I

Reviewed: Dec. 1, 2005
This was great and almost exactly what I remember my Grandma making when we were kids. I used 3/4 c. of unpacked brown sugar and it was still very sweet. I also had to bake it at least 15-20 minutes longer. But, it was delicious and easy and made my house smell so cinnamon-y!!!
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Slow Cooker Thanksgiving Turkey

Reviewed: Nov. 24, 2005
This was a very moist turkey and I loved not having to baste it every so often. The only thing I wasn't crazy about was that we used a skin-on turkey and I had to put it in the oven to brown so it looked nice on the platter. But, it was worth it for the ease of the rest of the time! Thank you for the recipe!
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Slow Cooker Stuffing

Reviewed: Nov. 24, 2005
I'm not sure that I should review this recipe as I changed a lot - but since we did use the base I guess I will. We used the butter, onion, parsley, bread crumbs, broth and egg. To this we added a 1/4 c. dried cranberries, 1/4 c. diced (cooked) pork tenderloin, 1/4 c. raw cashews, 1/4 c. roasted almonds and 1 t. each Emeril's Essence, Montreal chicken seasoning, celery salt, marjoram and onion powder. I used a mix of homemade cornbread and homemade whole wheat bread for the bread cubes. Really, really exceptional! Thank you for the recipe!
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Mexican Shepherd's Pie

Reviewed: Nov. 23, 2005
I've read the reviews and it seems we're the only ones who didn't like the sweetness of the cornbread. I think this is a great idea for a recipe and there are so many possible add-ins. We added diced, fresh jalapeno and a thin layer of shredded co-jack under the cornbread as well as on top when it came out of the oven. Next time I will try a can of black beans with the meat to bulk up the protein and fiber. Thank you for the idea, Michard!
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Garlic Herb Grilled Pork Tenderloin

Reviewed: Nov. 21, 2005
This was very good but missing something from a five star recipe. I'm not sure what - my husband thinks gravy, but that's not the point of a grilled meat! We'll definitely make again and maybe serve with a chutney or cranberry type sauce on the side. I *loved* the smell of the rosemary and thyme on the grill - I used whole sprigs of each (5-10) and the smell was amazing!
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Fabulous French Loaves

Reviewed: Nov. 19, 2005
These were good, but not like real French bread. (I'm picky about this. Sorry.) This took significantly more flour than called for in the recipe (1-2 c. more), but still gave a nice taste/texture. We liked them, just wouldn't call them French. Edited to add: These make excellent diced bread for stuffing. Slice thin, then dice, put in a low oven until dry and crunchy. I had used whole wheat flour for the extra flour and so the croutons were beautifully brown and had a nice flavor.
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Pumpkin Butter

Reviewed: Nov. 7, 2005
I can't personally comment on taste as I made this for a get-together and I don't like pumpkin, so I haven't tried it. But it smells exactly like a pumpkin pie and I'd make it again and again just for the way it has made my house smell.
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Grandma's Secret Pie Crust

Reviewed: Oct. 31, 2005
Good, but I'll save five stars for another attempt. It is just a little bit flavorless - I used regular shortening this time and will try with butter or butter flavored shortening next time. I rolled mine out, cut circles and placed them on the outside/upside down side of muffin tins to make shallow tart shells - I was able to make 24 shells plus have the pie scraps for cinnamon/sugar treats! (Note to those of you who say you used butter flavored shortening and it was too wet - that shortening has a higher moisture content than no-flavor, so you need to use less water.)
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Sparkling Holiday Jam

Reviewed: Oct. 30, 2005
This is amazing!!! I love it and it's beautiful to boot! I didn't follow this exactly - I used 7 c. of fruit total - probably 5 c. strawberry/2 c. cranberry, 7 c. of sugar, one packet of pectin, the juice of two tangerines and one lemon and the zest of the tangerines. The flavor is outstanding. Mine is just coming to cool now (I did a water bath), so I don't know how set it will be with the extra acidic juice, but we use jam a lot in plain yogurt or on pancakes so we don't mind if it's a bit thin. Really, really outstanding!!! Added the next day: the jam is cooled and is definitely set like a jam - not thin at all. And really, really delicious!
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Oatmeal Pancakes II

Reviewed: Oct. 30, 2005
These are delicious! We used old-fashioned oats because that's what we had on hand and added the zest of an orange, chopped & toasted pecans and craisins. Really, really good! And I had the dry ingredients in the blender last night and the wet in a bowl in the fridge. This morning I blended quickly and they were on the table 15 minutes after we woke up! Thank you - really, really good!
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Baby BLT

Reviewed: Oct. 29, 2005
I made these for a girls night and they were a hit. But, most of us found them to be too oily and I had used the 1/2 mayo & 1/2 cream cheese. I think next time I will do 1/4 mayo, 3/4 cream cheese. Otherwise, delicious and honestly, for an appetizer not that difficult. I'm sure we've all made things that are more tasky. Next tomato season I will be planting a cherry tomato plant just for these!
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Snickerdoodles V

Reviewed: Oct. 5, 2005
These were great and my toddler loved to help "smoosh" them. I might try another 1/2 t. of cream of tartar next time as I like that flavor in Snickerdoodles - but otherwise no changes! Thanks!
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Upside Down Pumpkin Cake

Reviewed: Oct. 5, 2005
Everyone who has tried this said it was fantastic - except for me. I was hoping for more of a cake and less pie texture as I'm not a big fan of pie. But, the topping was out of this world and I will use it again as a top for stewed apples and/or other fruit. I'll say four stars instead of five because I was expecting more cake and less pie, but a big hit with everyone else who tried it. Edit: I redid this with a can of apple pie filling, a can of (drained) diced pears and some craisins! Delicious!!!
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