beth Recipe Reviews (Pg. 1) - Allrecipes.com (1842366)

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Wisconsin Native's Beer Cheese Soup

Reviewed: Mar. 18, 2014
We were looking for a soup that might mimic one at a nearby restaurant. This wasn't quite the same, but was still very good. I wasn't up for dirtying multiple pans, so I sautéed the veggies in butter in the stock pot, and then scooped them out in to a bowl while I made the roux. Once the roux was browned, added in the milk/half-and-half (I used 2 cups of each) and then put everything else together. The main thing I would change next time would be to use less broth. After simmering for at least a half hour, it was still much thinner than we would have liked. I might also puree some or most of the veggies after sautéing them to keep the consistency a little silkier. The flavor, however, was great! (And I used some Boulevard Wheat for my beer; it was perfect.)
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Chicken Tortilla Soup I

Reviewed: Jan. 30, 2014
Not many recipes get 5 stars as-is, but this one nailed it. My changes were really just not measuring most of my things; I used a full can of hominy, a leftover bowl of corn that was probably a can's worth, and Better than Boullion with the tomato can full of water (which was roughly 3.5 cups). Oh, and I didn't have chile peppers, but didn't miss them. As it was simmering, I kept tasting it, expecting it to need a little something, but it never did. The only thing I noticed is that it does come out pretty thick as is. It doesn't look all that thick in the pot, but if you don't thin it out a little, and then add tortilla strips and a little shredded cheese, it thickens up to a stew consistency immediately. So I added another couple cups of water until it felt right. And the family is even eating the leftovers!
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Roasted Acorn Squash

Reviewed: Jan. 9, 2011
This smelled really good when it was cooking, but we just didn't like it at all. Something about the onion + coriander + sweet squash taste just didn't go well together.
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Good Old Fashioned Pancakes

Reviewed: Nov. 7, 2010
These are super fluffy pancakes. And made with half whole grain flour, super filling. I did have to add more milk to get them thin enough to spoon on to the pan (probably 1/2-3/4 cup for a double batch), and I had to be careful to pour them in a thin wide blob on the pan or else they got too thick and fluffy in the center to cook evenly. Tasty!
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Sausage Gravy III

Reviewed: Apr. 4, 2010
This is a good starting point, but the recipe as written is really thin and bland. I had to add a couple more tablespoons of flour to get it almost thck enough after 15 minutes, and it desperately needed salt and pepper. But it's easy to remember as the base recipe, so I'm sure it'll get used more!
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Maple Apple Crisp

Reviewed: Mar. 7, 2010
I followed several other reader's recommendations, and used slightly more than half of the butter the recipe called for. After I cut it in, mixed all the dry ingredients together, and dumped over the apples, I found that I still had loose flour in the mix. I drizzled a little melted butter over the top to make sure it was all covered. The final result was a layer of maple syrup at the bottom, not-quite-cooked apples in the middle, and not-crispy oatmeal mush at the top. It was tasty, but not what I was shooting for with apple crisp.
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Potato Soup IX

Reviewed: Feb. 20, 2010
Great soup! I used vegetarian boullion since we have an herbivore in the house, but cooked up some bacon for the meat-eaters to sprinkle in. I started by just mashing the potatoes as several other reviewers did, but the soup seemed really thin when I was done. So almost all of it went in to the blender, which thickened it up beautifully.
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Waffles II

Reviewed: Feb. 7, 2010
These are a great base, but a little bland as-is. I added a couple teaspoons of sugar and a slpash of vanilla, per some of the other suggestions. The texture is great though- nicely crispy on the outside and soft inside.
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Brooke's Best Bombshell Brownies

Reviewed: Jan. 16, 2010
Wow; these are seriously rich! I could see that they might be just a little sweet for some people's taste, but we love them. They require a full glass of milk for each one, that's for sure. I did find that they need to cook much longer than called for. We baked for 40+ minutes, and they were still quite underdone in the middle (but no one minded eating them with a spoon).
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Chewy Chocolate Chip Granola Bars

Reviewed: Nov. 29, 2009
Not sure what we did wrong. Mine came out really undercooked in the middle and didn't have nearly enough "granola" texture-- like grainy chocolate chip cookie dough. Off to keep looking for the right one.
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Deviled Eggs I

Reviewed: Nov. 29, 2009
Very good. They looked a little dry but tasted great. I did use yellow mustard rather than powder.
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Apple-Glazed Pork Chops

Reviewed: Nov. 24, 2009
Although I finished the chops in the over (because I thawed more chops than I had skillet space), I found these too be a little too apple-y and sweet. Maybe some more savory seasoning would've cut that down a little, or maybe I just had particularly sweet cider on hand. But I'll probably keep looking.
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Avocado Quick Bread

Reviewed: Nov. 17, 2009
I love this stuff. The kids, not so much. It can be a little dry depending on the size of your avocados and getting the mix just right, but a warmed up slice with a little butter on it is great.
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Slow Cooker Maple Country Style Ribs

Reviewed: Nov. 17, 2009
These are very good. A different taste than you typically get with ribs (having grown up on BBQ)-- much more subtle. Some might find the flavor a little bland and need a little more seasoning, but with good ribs, it lets the flavor of the meat through!
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Lime Fish Tacos

Reviewed: Nov. 17, 2009
These are great! The kids usually eat all of the filling before I can even get to the pan.
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Zesty Porcupine Meatballs

Reviewed: Nov. 17, 2009
The meatballs themselves were great, but I much prefer to use tomato sauce + seasonings or pre-mixed spaghetti sauce rather than the tomato soup for this.
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Cream Corn Like No Other

Reviewed: Jun. 14, 2009
Very good. I didn't have heavy cream handy, so I used half-&-half with no problem. I forgot to let the corn thaw before cooking, and I don't know if that had anything to do with this, but the corn came out just a little too firm still (compared to the creamed corns I remember). I might let it cook with the lid on a little longer next time to soften it just a tad.
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Jeanie's Falafel

Reviewed: Dec. 5, 2008
My first time ever making falafel. I did cheat and add an egg to help hold everything together, per some of the reviews, but I think it would have held ok without it. I also pulsed the beans in the food processor to mash them; worked great, then discovered I didn't have any turmeric, so I skipped it. We ended up eating them straight off the platter, and all commented that they tasted like "Mediterranean hushpuppies". Don't know if that's how they should be, but they were great. Will definitely make again, and try without the egg to bind it.
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Pleasant Pork Chops

Reviewed: Nov. 25, 2008
This was very good. I discovered after I started the chops that I was out of sour cream, so I faked it with some evaporated milk, corn starch, and some extra seasoning. Will definitely try again with the sour cream, though, as it was still a touch bland. My pork chops didn't come out as tender as some folks are reporting; only thing I can think of is that might were still almost frozen when I started. The family finished it off with no complaints though, so we'll use again!
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Mini Meatloaves

Reviewed: Nov. 1, 2008
These were a good starting point. I like the use of oatmeal in them. But they were pretty bland, so need some more seasoning. And the sause was *way* too sweet; I definitely will use just ketchup or a little more savory mix next time.
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