northern exposure Recipe Reviews (Pg. 1) - Allrecipes.com (18615551)

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Cream of Broccoli Soup I

Reviewed: Jan. 10, 2011
I didn't have celery, so used 2 teaspoons of celery salt as a substitute. Used box of premade chicken stock. Added 2 cups of sliced carrots and chopped broccoli stalks, and 1 1/2 cups monterey jack/cheddar mix. Very delicious!
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Veal Stew

Reviewed: Dec. 18, 2009
Excellent prepared without alterations. I cooked on very low heat on stove in a dutch oven for 3 1/2 hours, then refrigerated overnight. The veal was incredibly tender and fell apart. Served over wide dumpling-style noodles with veggies on the side. Extremely delicious! Next time I will use a little corn starch or flour to thicken the gravy.
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3 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Nov. 27, 2008
Wow, what a great cheesecake! I didn't have all of the spices, so improvised using ginger, ground cloves, allspice, and cinnamon. Otherwise, I followed the recipe exactly. Fantastic! I love that it's not too dense or heavy...just right. The crust was really delicious with the ground nuts -- a nice twist on the usual graham cracker crust. I am going to be making this cheesecake every Thanksgiving from this point forward!
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4 users found this review helpful

Cheese and Broccoli Chicken Soup

Reviewed: Mar. 24, 2010
Sauteed sweet onion and several cloves of garlic before adding broth. I used Progresso chicken broth instead of boullion. I also added broccoli stalks that were pulverized in the food processor along with the florets. Used 1/2 mild and 1/2 sharp cheddar. Wow!
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17 users found this review helpful

Irish Lamb Stew

Reviewed: Mar. 16, 2009
Wow -- delicious! I modified slightly -- substituted a bottle of Guinness Extra Stout for the wine, decreased meat to 4 lbs., used only 1 lb. of bacon, and doubled the carrots and potatoes. I could not find boneless lamb shoulder, so bought 7 lbs. of bone-in, then trimmed the meat off the bone and also trimmed off the fat. Let the stew simmer for an extra hour on low heat, then thickende with 2 Tablespoons of cornstarch. Came out great! Nice consistency. The lamb was melt-in-your-mouth tender -- I will definitely stick with the shoulder meat. The veggies softened but still held their shape well. A definite winner!
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4 users found this review helpful

Sherbet Shower Surprise

Reviewed: Jul. 11, 2008
Made this in individual tall frosted mugs for a birthday celebration and got rave reviews. Used 2 ice cubes per glass, along with 2 scoops pineapple sherbet, then filled glass in equal proportions with pineapple juice and Sierra Mist. A yummy pineapple float!
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Cinnamon Coffee Cake II

Reviewed: May 4, 2010
I was served this coffee cake recently at a B&B and it was absolutely DELICIOUS. Yum Yum! Can't wait to make it myself! Update 10-2010: I have made this several times now. I prefer to use a bundt pan and use 1 1/2 to 2 times the streusel filling, putting about 1/3 on the bottom of the bundt pan to carmelize during cooking, with the remainder in the middle. Nothing but rave reviews from friends and family. Fantastic recipe!
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Blue Cheese and Pear Tartlets

Reviewed: Feb. 16, 2010
Very elegant and delicious appetizer! I used 1 1/2 ripe and juicy danjou pears. I also used gorgonzola instead of bleu cheese. Added 1/2 cup of small curd cottage cheese to gorgonzola/cream mixture in order to cut the richness of the gorgonzola. Did not add pepper. Sprinkled tarts with chopped walnuts before baking. After removing from oven, immediately added a drop of honey on top of walnuts. To die for!!!
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8 users found this review helpful

Sausage Balls

Reviewed: Dec. 18, 2009
Tastes better if you cut the cheese down to 8 oz instead of 16 oz.. Will take a bit longer to cook, but better sausage flavor and consistency. I also prefer to use Bob Evans Maple Sausage.
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Sean's Mommy's Roasted Root Vegetables

Reviewed: Mar. 3, 2011
I used 1/2 bag of baby carrots, 3 medium russett potatoes, 1 medium rutabaga, 1 medium sweet onion, and 3 medium beets. Tossed (mostly organic) veggies in 3 T of grapeseed oil instead of olive oil -- it's sweeter. Sprinkled lightly with kosher salt and fresh ground black pepper before roasting. Baked at 425 for 60 minutes. The most delicious roasted vegetable dish I've ever had.
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Barbecue Beef Cups

Reviewed: Dec. 12, 2010
A real crowd pleaser. I sauteed a small sweet onion and mixed with ground beef for browning. Omitted the dried onion. Use the BBQ sauce of your choice. Paired it with the Amish Macaroni Salad on this site for a casual, fun dinner.
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Streusel Rhubarb Bread

Reviewed: Jun. 14, 2010
Absolutely perfect recipe...crisp on the outside, moist and great texture on the inside. We used two 9x5 pans and baked for 45 minutes. Will make this over and over again. (Be sure to use FRESH rhubarb, NOT canned.)
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3 users found this review helpful

Cheese Corn Spoon Bread

Reviewed: Dec. 28, 2006
Been making this stuff for years and it's always delicious. I prefer to skip the cheese and cut the butter in half, then bake for only 40 minutes. Comes out very moist, just the way we like it. Also use no - salt corn and butter, and low fat sour cream.
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Chocolate Ganache

Reviewed: Nov. 22, 2013
Great basic recipe. I wanted a lighter cake topping, so used 1 cup heavy cream with 4 oz. of bittersweet chocolate. Also added a couple tablespoons of white granulated sugar to heat and dissolve in the cream on the stove, stirring constantly until boiling. Instead of rum, added Frangelica for a hazelnut flavor. Very happy with results! Ganache was very chocolatey, creamy and a deliciously lighter consistency . Will make again and again.
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Baked Kale Chips

Reviewed: Sep. 23, 2011
One of the only ways we find that kale is palatable.
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Baklava

Reviewed: Feb. 22, 2010
Great recipe! I doubled the nuts and used a combination of pecans and walnuts. Quadrupled the cinnamon. Halved the butter. Used 1 1/2 times the sugar sauce recipe and cooled it in the fridge. This came out perfect -- just the right amount of gooeyness, but not too much. Felt like a healthier end product and just as delicious.
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Mini Cheesecakes

Reviewed: Dec. 12, 2010
Excellent. I added an extra tablespoon of lemon juice and one teaspoon of vanilla to intensify the flavor, then added a tablespoon of flour to help firm the consistency and they came out perfect. The lemon flavor is so nice that these cheesecakes don't need any topping at all. For a different version, I omitted the lemon juice and then stirred in a half bag of mini chocolate chips after mixing. Used half an oreo cookie for the crust at bottom of each paper cup (twist oreo cookie in half, place in cup with frosting side up...be sure you keep the frosting on the half cookie!), then sprinkled coarsely ground oreos on top before putting in oven. The oreo cookie crust softened while baking and the overall result was unbelievably delicious. I double up on the liner cups because one alone is too flimsy.
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Lemon-Blueberry Oat Muffins

Reviewed: Aug. 18, 2011
I used white whole wheat flour (made for bread machines) instead of AP. Substituted 2 egg equivalent of Better'N Eggs. Omitted the lemon rind and replaced it with the zest of 1 1/2 lemons and the juice of 1/2 a large lemon. Replaced butter in muffin base with 1/4 cup of unsweetened applesauce and 1 tablespoon of canola oil. Used 2 cups fresh blueberries. Added 1/2 cup AP flour to balance extra liquid. For topping, replaced butter with 2 teaspoons of canola oil. Gently patted topping onto muffins. Baked at 390 for 20 minutes. Excellent texture and unbelievably delicious. Home run!
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