Bagmeister Recipe Reviews (Pg. 1) - Allrecipes.com (18556573)

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Cowboy Hash

Reviewed: Oct. 11, 2013
very quick. I halved the amount of corn, added a can of v-8, black beans, pinto beans, garlic, and onion. Also good with smoked paprika and extra chili powder. Serve over tortilla chips with cheese and sour cream.
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Zucchini and Onion Pancake

Reviewed: Aug. 15, 2013
I just didn't think the taste was worth the amount of trouble to make the pancakes.
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Roast Beef and Yorkshire Pudding

Reviewed: Mar. 4, 2013
The roast was good, I but would have preferred more salt. I did sear the outside. Also, I peeled 4 large carrots and layed them in a row on the bottom of the pan. Rested the meat on top and placed sweet potato, red potato, onion, celery, carrots and butternut squash (all quartered or chopped) around the roast. When done, the roast was perfectly pink inside and the vegetables were nicely roasted. I followed another reviewer's suggestion and cooked the pudding in a cast-iron skillet. I followed the directions to the t and it came out so good. Though I've had it many times growing up, I never tried to make it and I was very proud of myself. Thanks for a wonderful recipe.
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Guacamole

Reviewed: Feb. 11, 2013
Best guacamole recipe.
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Fruit Salsa with Cinnamon Tortilla Chips

Reviewed: Feb. 11, 2013
Wonderful as-is and modified. Instead of using chips, try jicama cut into chip-like pieces. Or substitute the apples for a different fruit in the salsa and thinly slice the apple to use as chips.
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Spicy Bean Salsa

Reviewed: Feb. 11, 2013
Liked it, but found it better using 1 cup oil & white or cider vinegar mixed with taco seasoning (used about 2 tsp for our taste).
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Spinach Basil Pesto

Reviewed: Feb. 11, 2013
Better than store-bought. Didn't have pine nuts, so used almond slices. Left out the lemon zest and it was still great. In a pinch, I'ved used dried basil. Not great, but still good enough for a healthy quick meal.
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Eggplant Parmesan II

Reviewed: Feb. 11, 2013
Great recipe. Toasted the breadcrumbs to make dry like panko. I dredged eggplant in egg and bread crumbs then let sit in frig for about an hour before continuing. Helped the crust stay on the eggplant and kept its crunchy.
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Quinoa with Peas

Reviewed: Feb. 11, 2013
Loved the flavor of the toasted quinoa. Didn't have fresh thyme or parsley, so mixed 1/4 tsp thyme and 2 tsp parsley in with stock. Still came out great.
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Brown Rice and Black Bean Casserole

Reviewed: Feb. 11, 2013
Very good. Whole family loved it. Also good with brown and wild rice. Also good w/o chicken or with sausage. Very versatile.
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Apple Potato Pancakes

Reviewed: Feb. 11, 2013
I wasn't a big fan of this. It was OK, just not something I would go to the trouble of making again. Very heavy tasting (even more so than hashbrowns or pancakes) and I couldn't figure out the point of the apple since there really wasn't enough of it to make a difference in taste.
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Purple Apple Slaw

Reviewed: Jan. 2, 2013
Made as written and liked it, but I wouldn't make it a lot. But it was a great way to get red cabbage into the diet.
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Roasted Root Vegetables With Apple Juice

Reviewed: Jan. 2, 2013
Amazing recipe. Didn't have rutabaga, so made it up using more of the other vegetables. Wonderful taste. Even my husband, who dislikes vegetables and will not eat carrots, loved this. He said it was definitely a repeater - even the carrots were good! A miracle!
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Fish Tacos

Reviewed: Jan. 2, 2013
Changes I made: left out the batter, grilled the fish, used 2 tbsp only of mayo, left out the lime juice and capers. When preparing the tacos, I layered the cabbage, then the sauce and the fish on top. When I didn't have jalapenos, I used 2 tsp of taco seasoning in the yogurt/mayo and that was a great change, too.
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Fish Chowder

Reviewed: Jan. 2, 2013
Great recipe. My mom is from Maine and said this recipe is very close to what she had as a child - except the mushroom (which I left out). Instead of using flour to thicken the soup, I shred part of the potato and cook with the rest of the ingredients. The starch in the potato thickens it up nicely.
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Banana Banana Bread

Reviewed: Dec. 23, 2012
Love this recipe; and love the step-by-step video. Easy to make and very banana-ee and it calls for less sugar than most recipes. Made it several times at the suggested temp of 350. Tasty even though the bottom of the bread was a little over-cooked. So dropped the temp to 335 for 50 minutes and then upped the temp to 350 for the remaining 10min. Cooked evenly and tasted even better. Didn't have enough bananas one time. Substituted 1/3 c of the banana with unsweetened vapplesauce and the bread came out extremely moist! Also found that if I use organic sugar, I can measure less than what's called for (1/8 to 1/4c less, depending on my sweet tooth), grind it in my coffee grinder for a few seconds and it does not change the taste of the bread. So when I can afford it, I use organic for an even healthier dessert. For a slightly different taste, I will sometimes add vanilla (1 tsp); but usually I make it as written (minus the oven temp).
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Cowboy Bread

Reviewed: Dec. 3, 2012
I am not a baker. That being said, I tried several recipes for flatbread from this site and found them lacking (for my ability). This was, by far, the best and easiest recipe. I did not use the nutmeg because I did not have any on had. I tried them very flat and a little fluffy; baking and frying. Baking makes it very crusty, as does rolling them out real thin - but less oily. The ones I rolled out but not too much fluffed up during cooking. I cut one of each in quarters and very gently opened it with a knife. It worked just like pita bread. Tasted better, in my opinion. For the viewer that said the bread was bland: maybe so, but store-bought pita (in my opinion) is bland, so..... This recipe, however, wasn't as dry tasting as the store bought kind. I am so excited to have found a recipe i could actually follow with great success and am looking forward to adding garlic (to the butter) and other herbs for a different taste.
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Pumpkin Bread IV

Reviewed: Nov. 22, 2012
The best recipe. I didn't plan ahead the first time I made this and only had 1 cup reg. sugar. So I used that, the remaining 1 1/2c raw sugar I had on hand (ground fine in a coffee grinder), and 1/2 c honey. Turned out wonderful. Not sweet but very flavorful. The second time, I followed the directions as-is (actually, the video) and it turned out wonderful. Sweeter than my first attempt and a more subtle flavor, but still great. So now I have 2 variations from 1 recipe!!
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Apple Cake IV

Reviewed: Nov. 20, 2012
At first I thought that the recipe should have said beat the eggs and sugar for 15 seconds, not minutes; but I did minutes anyway. So glad I did. The cake was light and fluffy. The only change I made was to use 1/4c of applesauce and only 3/4c of oil. I love the cinnamon being distributed throughout the cake, instead of just a layer of it. I baked them in 5 each 7 cup pyrex glass bakeware with a little leftover for a 4 cup bakeware. Changed the temp to 330. The 4 cup cooked 15 minutes earlier than the others, but the all turned out great. I plan to freeze 1 cake to see if it defrosts well or not. Will update with results. I made 1 cake without the cinnamon topping just to see what it would be like. The cake is great, with or without the topping. It's also good with a layer of powdered sugar icing. My cake was not as dense as the pictures showed, but I think that's primarily because I used 7 small apples and not 5 large ones (that's all I had on hand). The apples fell to the bottom during cooking. So I had a layer of crusty cinnamon, fluffy cake and then moist apples. I love this recipe.
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Cinnamon Raisin Bread I

Reviewed: Apr. 4, 2012
Made this as-is and found it very sweet for me, but great recipe to play with. After heating the milk, I added the raisins (increased to 3c) to let them plump up. Then I added the cinnamon to the milk so that the cinnamon was in the dough and not just a strip. I only used 1/2 c sugar because I like a hint of sweetness. I proofed the yeast with water and sugar. I also used 1/2 c bread flour and the rest all purpose to give it a little more lift. I kept the dough sticky. This tastes great just out of the oven but also makes wonderful toast.
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