STACYPW Recipe Reviews (Pg. 1) - Allrecipes.com (18340491)

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STACYPW

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Turkey Wild Rice Soup II

Reviewed: Dec. 18, 2013
As is, it is just a good start. I found it needed a bit of something so added a bit of sage and that did the trick to make it a keeper!
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0 users found this review helpful

Best Ever Blueberry Cobbler

Reviewed: Aug. 4, 2013
I am rating this recipe on the cobbler topping alone. It was far too cake-y for my liking. I like a little bit more of a substantial cobbler top than this. The underside, though cooked, tended to mush up in the fruit part. I will say, however, that the taste was very nice. Think I'll look for a different cobbler recipe.
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0 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jul. 8, 2012
This is a great cobbler. I used a 7 1/4x 11 pyrex dish and it worked wonderfully. I made twelve balls of the dough, flattened them and laid them on top. I also added ginger to the peaches just because I LOVE ginger on peaches! As written, the cobbler was in a nice ratio with the peaches and would have been the perfect balance to some vanilla ice cream had I had some! But if you are not making it to go with ice cream, I would double the filling. This recipe would make a great apple cobbler as well!
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1 user found this review helpful

Spaghetti Carbonara II

Reviewed: Jun. 27, 2012
Great last-minute-dinner-guests dish! With the possible exception of the white wine (which is optional anyway), the rest of the ingredients are things most average cooks have on hand. With garden salad or steamed broccoli as a side, you can't lose! BTW, sauteed zucchini tastes great in this! As suggested by another reviewer, mix the parmesan with the beaten eggs before adding to the hot noodles and do NOT cook. The hot noodles will cook the egg enough and will give it a creamy texture thereby omitting the need to add cream as others have suggested. If you cook it after adding the parmesan and egg, it curdles and looks like scrambled eggs and noodles. A flourless chocolate cake would make a great fianale to this fantastic meal!
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6 users found this review helpful

Salmon Cakes II

Reviewed: Apr. 19, 2012
As written, delicious! Served it with a cream cheese garlic dill sauce which made it extra yummy! Definitely a go-to-last-minute company dish! Made a home-made mac and cheese with broccoli for the side. A quick and easy scrumptious dinner!
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 29, 2012
I made these twice, the second time being VERY careful to follow the directions exactly, and I got the same results the second time. The dough would not hold together and the chips would not incorporate. With the first batch, I had to squeeze the dough and chips together into balls. They did not come out chewy. After getting the results with the second batch, I added an extra egg and egg white. They came out PERFECTLY! Perhaps the size of the egg made the difference in the original recipe. As it was not specified, I used medium eggs. I will try this recipe one more time with larger eggs to see if it makes a difference but until that time, this recipe gets a very poor rating from me.
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2 users found this review helpful

Hearty Oatmeal Pancakes

Reviewed: Feb. 25, 2012
These were really very good. Great consistency and moistness. Great taste and since I could only use the white flour for the recipe as opposed to the part whole wheat (opened the bag and it had bugs!), I can't wait to make them again with the whole wheat addition as I know it will make them taste even more awesome! This will be my pancake recipe (with the whole wheat!) from now on though I will keep trying other buttermilk recipes until I find buttermilk pancake nirvana!
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2 users found this review helpful

PHILADELPHIA Pumpkin Swirl Cheesecake

Reviewed: Nov. 23, 2011
Once you've tried this, you will NEVER go back to making a regular pumpkin pie for Thanksgiving or any other holiday! AND, you may not even want to wait for the holidays to make it, it's THAT good. I would recommend only taking half a cup of the white batter out for the swirl. I had about a quarter cup leftover and what I used for the swirl ended up spreading all over the top of the pie as it baked. So, use very little of the white for the swirl if you want it to look like the picture. I will say even if it does spread, it is only an aesthetic issue and does not negatively effect its yummyness!!!!!
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6 users found this review helpful

Buttermilk Pancakes II

Reviewed: Oct. 22, 2011
AS IS- Taste was very good but they were very flat and dense instead of being light and fluffy. I had used up about half the batter and dissatisfied with the results, I added another cup of flour and that made the original recipe perfect! So I will use the recipe again but with my adjustment.
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2 users found this review helpful

Polish Sausage Soup

Reviewed: Oct. 12, 2011
As is, this recipe is tasteless even with a bit of salt. I made it according to recipe and when I tasted it, ended up having to do A LOT of doctoring just to make it palatable. I read the rest of the reviews and realized that not ONE person rated it according to the recipe but according to the way they made it. Come on, people, these kind of reviews are NOT helpful! Who has the flippin time to read all the reviews to get the REAL recipe that is being rated! I am not a picky eater but even I would not have eaten this original recipe unless it was the only thing to eat after not having had food for a week!
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11 users found this review helpful

Barley Burger Stew

Reviewed: Sep. 6, 2011
As is, yummy! If you have cooked, frozen burger in the freezer, this stew is almost as quick to make as opening a can but sooooo much better tasting! Great recipe to keep ingredients on hand for unexpected dinner guests. Or even better, multiply the recipe and freeze batches for an even quicker, pull-it-out-of-your-hat meal!
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3 users found this review helpful

Carrot Cake III

Reviewed: Aug. 27, 2011
AS IS!!!! Absolutely scrumptious and sooo moist! I did make it in a springform pan and cut in half to make a layer cake with icing in between. I made it for my son's 21st with carrots picked from my garden. Definitely a keeper! And for those of you who made all those changes, shame on you! Yours were completely different recipes and you should not rate this recipe according to the changes you made. Submit your recipe and let others rate your recipe and leave this one alone!
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38 users found this review helpful

Snickerdoodles IV

Reviewed: Jul. 10, 2011
I made these EXACTLY according to the recipe with only an adjustment to time because of my fan assisted oven. I baked them for about five minutes in the middle of the oven. I was disappointed that they came out so flat but they were very tasty and chewy. I may actually prefer these to the thicker ones I have had in the past. Will try another recipe for thicker ones and see what I think. Overall very good but subtracted one star for the flatness.
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2 users found this review helpful

Kielbasa with Pasta

Reviewed: May 11, 2011
This was a tasty, convenient, quick, and economical dish to make. For that, I gave it four stars. I would not, however, serve it at a dinner party. It is a good, hearty, family dish that is easy on the budget and easy on the cook.
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4 users found this review helpful

Scalloped Cabbage

Reviewed: Apr. 1, 2011
This recipe needs no help-it is delicious the way it is! Cabbage, onions, butter, salt and pepper (not to mention the yummy eggs, milk, and cracker crumbs!)-what's bland about that? Cabbage alone has a strong taste! This recipe is yummy and as most recipes suggest, add salt and pepper to taste! Don't be afraid to try this recipe as submitted without all the suggested tweeks. Besides, the original recipe is a very budget-friendly dish-all the tweeks just make it more expensive AND more fattening!
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7 users found this review helpful

Roasted Curried Chicken with Couscous

Reviewed: Mar. 30, 2011
This was really, really, REALLY, good! I made sure that I put the spices paste under the skin of all parts as well as on top. If you want to stretch it to another meal,cut off all the parts to serve for the first meal leaving only the carcass. Simmer the carcass in drippings and 2 bouillon cubes in five cups of water. When you have a nice broth, remove carcass, pick off meat, set meat aside. Add to broth 2 cups of basmati rice and 2 cups frozen mixed vegetables. Boil the rice and veg (covered)until nearly all the liquid is absorbed. Add the carcass meat (along with any leftover chicken meat from the first meal) to the pot and simmer until ALL the liquid is absorbed. I added a bit more curry powder and garlic along with some salt. It made a nice entree with a garden salad on the side. Made enough for six good helpings! It wasn't as yummy as the first entree but was very tasty and thrifty!
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4 users found this review helpful

Beef and Parmesan Pasta

Reviewed: Mar. 26, 2011
This is DEFINITELY replacing my traditional spaghetti recipe! I must admit that I had to do what one of the other reviewers did because I only had plain diced tomatoes. I also sauteed the zucchini with onion and minced fresh garlic before throwing EVERYTHING else in. So quick and so flavorful! Cheap too! What else could you want?!
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2 users found this review helpful

Stuffed Peppers

Reviewed: Mar. 25, 2011
These are as good as it gets! This was one of my very favourites when I was a kid. I am giving it a five based on how I would have expected them to taste if I had followed the recipe and used GREEN peppers. But I only had red and yellow peppers and their sweetness was a bit much with the tomato sauce sweetness. The green would have been PERFECT with the filling!
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2 users found this review helpful

Irish Bacon And Cabbage Soup

Reviewed: Mar. 22, 2011
This so absolutely yummy even though I had to use white cabbage. Can't imagine how good it would be with the green! I even over-cooked it a bit and it was STILL yummy! But it was just as well that I over-cooked it a bit as it made it more of a stew consistency which pleased my non-soup eating husband greatly! The recipe is really good as is but a half a tablespoon each of smoked paprika and garlic powder, puts it over the top!
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6 users found this review helpful

Chicken and Dumplings I

Reviewed: Jan. 5, 2011
The quality of a chicken and dumpling recipe should be determined by the quality of the dumplings. I agree with one of the reviewers that the dumplings in this recipe are rubbery. It is nice that they hold together well. I think it is because of the eggs. But, rubbery dumplings may be to your liking so I suggest you do what I did-prepare the dough as directed while you bring the broth to a boil. Then, drop ONE in and let it cook. Sample it, and if you do not like it, make another batch of dough from another dumpling recipe that does not use eggs. I also added chicken gravy granules to the broth to thicken after the dumplings were finished which made it amazingly tasty.
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1 user found this review helpful

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