EEERRRKAY Recipe Reviews (Pg. 1) - Allrecipes.com (18327363)

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Amish Yumazuti

Reviewed: Mar. 13, 2007
My husband an two kids loved this recipe. I will definitely make it again. I used a mixture of whole grain and regular pasta of various shapes. I added SALT, ground PEPPER and a can of sliced BLACK OLIVES to the meat mixture. I used diced tomatoes (not stewed) as that is what I had on hand. I also used about 3-4 times a much mild cheddar cheese. When I make it again, I will thin the soup with 1/2 a can of milk before layering with it. I did'nt care for the way it stayed in globs. I will also allow for 1 to 1.5 hours of preparation time.
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Scallop and Prosciutto Bites

Reviewed: Jan. 5, 2010
This was great. It had the flavor I have been looking for, but haven't found when using bacon. I served it with steamed broccoli and bernaise sauce. The sauce was good with the scallops as well as the broccoli.
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Sour Cream Scalloped Potatoes

Reviewed: Jan. 14, 2010
YUMMY & I'm not a huge potato fan & my husband doesn't like sour cream. Thanks Betty. I made this with some modifications. I doubled the recipe. I steamed old, sprouting potatoes whole in the microwave until they were softened but still firm. After I peeled and cubed them, they weighed about 4 pounds. I mixed together 2 cups of sour cream, 1 can of cream of chicken soup, ½ can of cream of celery soup, about ¾ soup can of milk, 12 ounces of shredded Cheddar cheese, 2 tsp. salt, 1 tsp. ground pepper. Then I stirred in the potatoes and about 2 cups finely chopped onion, sautéed in ½ cup of butter until tender and just starting to brown. Poured the mixture into a buttered, 4-quart glass bowl and baked at 350 degrees F for about 1½ hours uncovered. I didn’t use French fried onions. Next time I make this, I will change a few things. Even though it looked, smelled, and tasted great, the potatoes were floating in oil. The onion taste was too strong. I will use a less than 1 cup of onions and just enough butter to sauté them. There was too much sauce and it was too thin. The second night the sauce had thickened considerably after re-heating at 350 degrees F for about an hour. For a double recipe, I will use 2 cans of cream of chicken soup and no milk. I will still use half as much sour cream and may try a topping like crushed corn flakes to help sop up some of the excess oil from the melted cheese.
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Gale's Grilled Shrimp

Reviewed: Jul. 18, 2011
Very bland by themselves. Followed recipe exactly, using Sam Adams Boston Lager and 1/2 of a small bulb of garlic. The kids and I enjoyed it greatly with Heinz spicy cocktail sauce. Husband preferred sprinkling on Old Bay. These would have been very good served cold, but there weren't any leftovers.
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