AdicaArethusa Recipe Reviews (Pg. 1) - Allrecipes.com (18406792)

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Refried Beans Without the Refry

Reviewed: Feb. 22, 2014
This recipe is awesome! Excellent results with minimal effort! I reduced the salt to about 3 teaspoons, and I added a whole, de-seeded jalapeno. I used the food processor to mash the beans, which made it even easier. I did add about 2-3 teaspoons of safflower oil when I was mashing because I prefer low-fat to fat-free. I froze half of the beans in a quart-sized Mason jar and served the other half in bean burritos. (I also froze the leftover "bean broth" to use as a soup base or to cook rice.) They were very good, but I have to say that the beans tasted best the second day (they didn't make it to a third day...) because sitting in the fridge overnight allowed the spices to stand out more. Next time, I think I will add some more cumin and another jalapeno. Even though I added a whole red jalapeno, I couldn't taste any heat at all. I will definitely make this again! My boyfriend is already requesting a second batch with a reserved jar for him to freeze, since he doesn't have a slowcooker of his own.
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Festive Apple-berry Pie

Reviewed: Dec. 19, 2013
Everyone loved this pie! I'd definitely make it again! I wasn't paying close enough attention to the directions at first and accidentally added all of the cornstarch to the cranberries. Oops! This made stirring difficult. When I realized my mistake, I added a couple tablespoons of water back into the sauce and sprinkled a teaspoon or two of cornstarch onto the apples. I also added some allspice, nutmeg, and cloves to the apples. It turned out a definite winner. I'm definitely making this next year, too.
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Rosemary Pull-Apart Dinner Rolls

Reviewed: Dec. 19, 2013
These were awesome! I used a stand mixer because I'm useless at kneading by hand. I made them for Thanksgiving, but the grocery stores were sold out of fresh rosemary by the time I was able to go shopping. Instead, I crumbled up some dried rosemary and mixed it with the milk and butter while it was heating on the stove so it'd rehydrate. It really incorporated the rosemary flavor throughout the bread. I think I'd do this even with fresh rosemary. Other than that, I followed the recipe. I was only able to get 18 very small rolls out of this recipe, so I would definitely at least double this recipe for a crowd. I'd love to try this with whole wheat flour.
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Homemade Black Bean Veggie Burgers

Reviewed: Jun. 24, 2013
These were awesome! My vegetarian roommate has had every brand of pre-made veggie burgers, and she said this recipe was better than all of them by far. I doubled the recipe and got 8 good-sized burgers. I followed other reviewers' advice to rinse and dry the beans as well as drain the pepper/onion mix. I used ground oatmeal instead of bread crumbs. I made the mixture the night before and left it in the fridge over night. I didn't have a problem with the mixture being too liquidy. I think letting it sit in the fridge overnight helped the excess liquid absorb into the oatmeal. I want to make this again (and again) and experiment with different vegetables.
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Key Lime Pie VII

Reviewed: Jun. 10, 2013
This recipe was ridiculously easy and delicious. I made this with a pretzel crust instead of graham cracker crust because I thought the combination of the saltiness of the pretzels and the pie would pair well with the margaritas we were having. The pie was a big hit. I would definitely make this again.
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Pretzel Crust

Reviewed: Jun. 10, 2013
I made this for a key lime pie for my boyfriend's birthday party, and it was a big hit. It was even good after being refrigerated with the pie for two days. I would definitely make this again. I halved the recipe for one pie.
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Guinness® Bread

Reviewed: Mar. 22, 2013
I made this for a St. Patrick's Day weekend with some friends, and it was a big hit! The only thing I did differently was to bake it in a loaf pan. I also cut some time off the end because it was done and dark at the edges. Even so, it was still very moist. It tasted even better the second and third days. I'll definitely be making this again, and not just for St. Patrick's Day!
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Burrito Pie

Reviewed: Mar. 22, 2013
My roommate and I made this a few weeks ago, with a few changes. First, we halved the recipe and made it in a round casserole dish. Since she's vegetarian, we used soy crumbles instead of beef, and we added sauteed peppers and onions to the crumbles. Like some others suggested, I spread the refried beans onto the tortillas as I layered them. This was a good recipe; will definitely make again.
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Simple Roasted Butternut Squash

Reviewed: Feb. 25, 2013
Delicious and easy! I added cumin and Italian seasoning, but followed the recipe otherwise. I kept the pan in an extra 5-10 min to make them a bit crispy.
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Camp Cornbread

Reviewed: Feb. 4, 2013
I've made this a few times, and it's good, though I alter it a tiny bit. I double the recipe using a 15-oz package of cornbread mix, but I only use 1/3-1/2 cup of sugar. This makes it the perfect sweetness. I also bake it in a 9" x 9" pan.
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The Best Vegetarian Chili in the World

Reviewed: Feb. 4, 2013
Excellent chili! I made it in the slow cooker. I prepared everything the night before and refrigerated it overnight. I turned it on in the morning and let it go on low for 8 hours. Other than that, I followed the recipe. My roommate made the Camp Corn Bread (from this site) to go with it.
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Ultimate Twice Baked Potatoes

Reviewed: Nov. 14, 2012
These were good! I didn't have a problem with the skin staying intact because I followed the advice of other reviewers. I picked large baking potatoes. When I split them in half, I used the knife to slice about 1/4 in inside the skin and scooped out the flesh with a spoon. It was very easy with the knife. The only thing I did differently was to use extra bacon (pre-cooked) and about 2/3 of the green onion. I also added some of the bacon and paprika to the filling. Next time, I think I'll add even more bacon and still less onion (or use chives instead). UPDATE: I made these again for New Year's and followed the suggestions I had last time about using more bacon and chives instead of the onion. They were great! Everyone loved them. I even made a vegan version for some vegetarian/lactose intolerant friends with vegan sour cream and veggie cheese, and they told me those were great, as well.
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Zucchini Bread VII

Reviewed: Sep. 12, 2012
I had leftover sour cream and a boatload of zucchini, so this recipe was just what I was looking for. The only things I changed was to add a couple dashes of cinnamon. If I make this in the future, I'd add a bit more baking powder and some more spices (mainly some cinnamon and cloves, perhaps).
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Refreshing Limoncello Cake

Reviewed: Sep. 8, 2012
I made this for my cousins' birthday party, and it was amazing! Everyone loved it. I doubled the recipe and baked it in a bunt pan. I baked it for about 1 hr 15 min. I let it cool for about 10 min before removing from the pan and pouring the glaze. When it cooled completely, I made it into a three-layer cake with lemon curd between the layers. I would definitely make this again!
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Rosemary Shortbread Cookies

Reviewed: May 15, 2012
I made these over Christmas, and they were great. A lot of people really liked them. I want to try making them with different herbs. Maybe lavender or lemon balm. The flavor really did improve after a few days. I followed the recipe, except I rolled it into a log, refrigerated if for a few hours, and cut the log into 1/4 inch slices. This is much easier than taking out the rolling pin.
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Savory Corn Muffins

Reviewed: Mar. 3, 2012
I made these a little while ago to go with some chili my aunt was making. The store I went to only had blue corn meal for some reason (other than mixes), so I ended up using that. I followed the recipe otherwise. They looked a bit strange, but they were really good. We didn't have any leftovers.
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Rum or Bourbon Balls

Reviewed: Mar. 3, 2012
My mom and I made these this past Christmas with rum first and then with bourbon. They were quite good, but apparently my dad had asked for bourbon and not rum, so we made some with bourbon, too. This recipe is so easy that we didn't even mind doing it twice. We dipped them in different combinations of powdered sugar and walnuts. Everyone loved them, and they kept for New Year's, too.
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Holiday Shortbread Cookies

Reviewed: Nov. 28, 2011
I made these for Thanksgiving, and they were fabulous! Everyone requested that I make them for Christmas as well. I followed the recipe as-is, except my pan was 14" x 8.5", so they were a bit thicker, and I had to add about 5-10 min to the baking time. Oh, and definitely follow the other reviewer to said to put them in the oven for 5 min and then poke the holes. Much easier that way. Thanks for the recipe!
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Autumn Pork Chops

Reviewed: Oct. 26, 2011
This was ok. I followed the recipe, except I forgot to add the honey, I used apple cider, and I served it with brown rice instead of egg noodles. The chops themselves were good, but the sauce wasn't very good. The celery just gave it a weird flavor. I really liked how easy and quick it was too cook, though, but if I make it again, I think I'd use cream of mushroom or even cream of chicken (cream of anything-but-celery, really), and that might make it better.
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Slow Cooker BBQ Flat Iron Steak Sandwiches

Reviewed: Sep. 20, 2011
This was very good. I did add a bit more molasses and a squirt of honey (my bf and I like our barbeque a little more on the sweet side), and I seasoned the beef with some spices. I also didn't have time to put it on high and then low, so I just kept it on low for about 6 hours, and it still turned out great. The only thing I would do differently next time would maybe be to add a tablespoon or so of cornstarch to thicken up the sauce a bit.
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