ELIZABETHT Recipe Reviews (Pg. 1) - Allrecipes.com (1849540)

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Blueberry Streusel Cobbler

Reviewed: Jan. 27, 2014
Excellent. Comfort food style cake; the sauce gives a fresh tart note, so I wouldn't skip it. I thought I could speed things up by baking at 350 degrees but it needs the full time.
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Monkey Bread V

Reviewed: Sep. 29, 2013
I suggest that wetting the scissors while you cut the biscuits not only prevents sticking, but makes a moister product. I now dampen all sides of the biscuit with my wet fingers so that the sugar-cinnamon mix sticks better and the syrup forms more easily. Now I get perfect sticky-ness.
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1 user found this review helpful

Absolute Best Pancake Syrup

Reviewed: Jun. 28, 2012
I also use this syrup to make monkey bread. Quarter your 2 cans of fridge biscuits, dredge them in cinnamon sugar and place in a bundt pan and then pour about 1 cup of this pancake syrup on, bake at 350 for about 30 minutes. You can find the monkey bread recipes on this site, but I advise using this syrup to the others recommended.
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2 users found this review helpful

Restaurant Style Chicken Nachos

Reviewed: Jun. 25, 2012
good, easy
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1 user found this review helpful

Applesauce Doughnuts

Reviewed: Jun. 15, 2012
great flavor, easy to make, first time I've made donuts and I had success. Smaller is better so they fry quickly. We didn't get 60 from this recipe, but my family of 7 had plenty of leftovers (ate 2/3 fresh).
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Easy Meatloaf

Reviewed: Aug. 4, 2010
Good, some tang to it. I doubled the recipe and mixed everything together rather than make the outside sauce. Sauteed the onions and added worchestiershire as recommended. Baked it in a 9x13 pan at 380 degrees for 50 or so minutes. Yum.
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2 users found this review helpful

Easy Chocolate Ice Cream

Reviewed: Jul. 22, 2010
Very yummy with few steps. I have had better chocolate ice cream, so I'm not rating it 5 stars, but it is close. I made mine in my ice cream maker. One important tip: refrigerate your canned sweetened condensed milk and your chocolate syrup ahead of time so you get the ice cream colder quicker than using those items at room temperature.
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22 users found this review helpful

Vanilla Ice Cream V

Reviewed: Jul. 20, 2010
I made it a few days ago and added chocolate sandwich cookies to make cookies n cream flavor. Finished texture was a little flaky rather than smooth, but great flavor. I'm making it again and will whip it at intervals while I'm hardening it to try to get a smoother texture. If I succeed, I'll give it 5 stars.
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2 users found this review helpful

Coconut Ice Cream

Reviewed: Jul. 13, 2010
excellent ice cream - I'm making it once a week right now cause hubby and I LOVE it. After it's been in the ice cream maker but before I harden the ice cream I add dollops of (cold) hot fudge and salted macadamias or toasted slivered almonds and gently swirl them in. LOVE IT!
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4 users found this review helpful

Buttermilk Syrup

Reviewed: Jun. 16, 2010
Reminds me of the caramel topping you put on sticky date pudding (the aussie cake).
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2 users found this review helpful

Black Bean Quesadillas

Reviewed: Mar. 7, 2010
My husband says I outdid myself with this one. I was shocked, although I like it, too. It is easy and the ingredients are always on hand at my house, so this will be a regular addition to the menu.
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1 user found this review helpful

Red Beans and Rice

Reviewed: Feb. 20, 2010
After several failed attempts at cooking dry beans, I achieved success with this recipe (probably more technique than this specific recipe, but I followed these directions exactly). The whole family loved it, which was a nice suprise.
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10 users found this review helpful

Greek Avgolemono Chicken Soup

Reviewed: Feb. 20, 2010
use fresh produce wisely - taste as you go along. My lemons were extra tart and overpowering for the kids. Otherwise a great soup.
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1 user found this review helpful

Calico Beans

Reviewed: Nov. 13, 2009
Love it. I cook it on the stovetop - simmer for 30 minutes or so. I add some water because my first batch turned out thick and pasty. 1/2 cup to 1 cup of water does the trick. That's in addition to the 1 C ketchup other reviewers recommend; definitely add that. It turns out great - I've already had recipe requests. It's the only way I'll eat lima beans (butter beans work, too). My hubby thinks the limas are essential because of their starch and their shape holds the sauce well.
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Cherry Almond Coffeecake

Reviewed: Oct. 24, 2009
Good - I made my own cherry sauce from canned cherries. Good flavor. Scored less becasue I think the best would have more homemade flavor and texture, but it was good for an easy recipe. The bottom of the cake was wet the second day - fridge it to avoid that problem.
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Jammin' Beef Stew

Reviewed: Oct. 16, 2009
Great stew - I'm going to try celery in it next time. My kids are already protesting this alteration. The jam seems odd at first, but think of the grape jelly as a touch of wine and sugar - the sugar helps tone down the acidity of the tomatoes, and the grape flavor is like what wine might add to the flavor.
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13 users found this review helpful

Swedish Meatballs I

Reviewed: Jul. 4, 2008
I used bread crumbs in place of cream of wheat. I added a dash of nutmeg to the sauce. I froze this for later use and it was great.
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Curried Cauliflower

Reviewed: Mar. 13, 2008
My husband hates mayo - didn't recognize it in this dish and he thought overall it was great. I followed some reviewers instructions and increased the curry amount to 1 TBS; I thought it was a bit too much but hubby loved it. Since nothing is raw, I think it's best to taste test the mixture before adding addl spice. I also skipped the crumb topping.
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Apricot Pork Chops

Reviewed: Feb. 6, 2008
I didn't think this could be good cause I'm used to more prep work - turned out great. My 1 lb. of boneless chops were cut 1/2 inch thick and they were a little overdone in 30 minutes (thickness of chops relates to cooking time, so there can be a great deal of variation - and I think that may be the cause of some of the other reviewers' dissatisfaction). I used 1/2 the sauce recipe on 1 lb of meat and there was plenty to go over brown rice. I used russian and pineapple-apricot preserves (some other reviewers suggest variations, so that's mine). Not "the best", but very good; will repeat.
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4 users found this review helpful

Japanese Zucchini and Onions

Reviewed: Dec. 21, 2007
Great. On a side note, my personal favorite brand is Soy Vay Very Very Teriyaki - chock full of sesame seeds and great flavor.
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