sahm2nick Recipe Reviews (Pg. 1) - Allrecipes.com (18627252)

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Stuffed Flounder

Reviewed: Feb. 24, 2012
Good, but even better with the addition of some shredded Italian Blend cheese in the stuffing mixture. I would give 5 stars, DH gives it 3 stars (but I like seafood much better than he does).
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Quick and Easy Pizza Crust

Reviewed: Jun. 7, 2011
Very good crust, although a tad sticky each time I've made it. I just dump the ingredients in my bread machine, and let it do all the mixing/kneading for me, then turn the machine off before the rise part of the cycle (since the recipe only calls for 5 minutes of rest time). I always need to add a bit more flour in the kneading cycle, but no big deal. We love this for our grilled pizza on the BBQ - leave it on a lightly greased pizza pan, place on grill over indirect medium coals, cover, and leave alone for a few minutes. When it starts to bubble on top and firm up, I flip it off the pan directly onto the grill. When the first side is golden, I pull it off again, put sauce and toppings on the browned side, then slide it back onto the grill to melt the cheese and brown the other side. Absolutely to die for!! I've never seen my kids eat so much pizza, and that says a lot! LOL!
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Apricot Glazed Pork Roast

Reviewed: Apr. 6, 2011
This is a good idea, but for my family's tastes, it was a bit lacking. Most meat dishes with fruit-based sauces or glazes need a good bit of "savory" to offset the sweetness. On the second try of this recipe I tweaked it, and my family went CRAZY for it: 2.5 lb pork roast, 1/2 jar apricot preserves, 1 rounded TBL of dry onion soup mix, NO added liquid. Seasoned the roast with garlic, seasoned salt, black pepper, and quickly seared in a saute pan; deglazed the pan with a MINIMAL amount of water, added to sauce mixture. Place roast in crock, cover with sauce, cook on low for 4.5 hours. WOW!!! The liquid from the meat brings the sauce to almost the right consistency, but I did need to add about a TBL of corn starch and simmer on high for a few minutes to thicken. Served with home-made dinner rolls, mashed potatoes, steamed green beans. Like I said, as written, my family (all male, all carnivores) thought it was ho-hum, but with tweaking it was "Man, Mom! This is awesome!!"
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57 users found this review helpful

Donut Muffins

Reviewed: Feb. 2, 2011
While mixing the batter, I thought the amount of sugar called for was too high, but prepared the recipe as directed anyway (can't honestly rate the recipe if I tweak it the first time I make it). My kids liked them, but my kids also believe sugar is a food group! LOL! Anyway, DH and I both thought they were way too sweet, even when we skipped the cinnamon sugar topping. I'll stick with my original recipe for doughnut muffins; 1/3 C shortening, 1/2 C sugar, 1 egg, 1.5 C flour, 1.5 tsp baking powder, .5 tsp salt, .25 tsp nutmeg, 3/4 C milk. The ratio of sugar to flour is lower, and the addition of salt cuts that over-sweet problem. I also use POWDERED sugar and cinnamon for the topping, because we don't like that "gritty" feeling of chewing pure white sugar.
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Doughnut Muffins

Reviewed: Feb. 2, 2011
I have not tried THIS version of the recipe, but can tell you that if you are looking for something that tastes EXACTLY like a cake doughnut (including the texture), this is not it. Cake doughnuts use NUTMEG in the recipe, giving them their signature flavor. My recipe uses only 1/4 tsp nutmeg in the batter (which will be stiff), no cinnamon. Bake muffins WITHOUT topping, allow to cool for a minute, then brush tops with melted butter and roll top in a mixture of POWDERED sugar and cinnamon. My kids beg for these on a regular basis, and that is really saying something!
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Easy Focaccia

Reviewed: Aug. 6, 2010
This was very good! I started it in my breadmaker (just because I was too busy to hand mix and knead it). I know that focaccia starts with a rather wet dough, but it was still TOO wet, so I added 3 TBL of each type of flour to the machine during the knead cycle. The first rise on my machine lasts for an hour, which was unnecessary - it had doubled within 30 minutes. Followed the rest of the recipe exactly, and it was gobbled up by my family. The kids had it as "bread", DH and I used it for grilled veggie sandwiches...YUMMMY!! Next time, however, I will try forming it on a pizza peel, then slide it onto a preheated baking stone, as the bottom crust was too soft and very pale. I think the pan of hot water under the baking sheet prevented even browning. But it was very tasty....leftovers for me today! YAY!
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8 users found this review helpful

Ha Ha Juice (a.k.a. Party Punch)

Reviewed: Mar. 12, 2010
I submitted this recipe, but wanted to make a note about the recipe as Allrecipes has "edited" it. I submitted "Southern Comfort" as a specific ingredient, NOT "peach flavored bourbon liqueur" - Southern Comfort is ORANGE in flavor! I have gone "store-brand" on the other ingredients, but have NEVER strayed from the real Southern Comfort...
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41 users found this review helpful

Gooey Butter Cookies

Reviewed: May 13, 2008
These are wonderful! The true taste of St. Louis style Gooey Butter Cake, in a portable, lunchbox-friendly form! My kids, coworkers and friends all love these and they disappear quickly every time I make them. The quick and easy recipe is a real bonus, too!
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Carmel Apple Martini

Reviewed: Mar. 25, 2008
We set up a Martini bar for our large family gathering on Easter - these were a definite hit! I would say they ranked #2 or #3 of the whole bar, with chocolatinis being #1 (lots of women at the party - LOL!). Very refreshing, and one won't get you really bombed, but two....... :) Anyway, very yummy - thanks for the recipe!
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3 users found this review helpful

Candy Red Apple Martini

Reviewed: Mar. 24, 2008
Pretty good! We set up a martini bar for our large get together on Easter, and this was one of the drinks we offered. Of those who did drink the martinis, I think it was the second most popular. Will definitely make this again - great summer beverage! Thanks for the recipe.
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4 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Aug. 21, 2007
I'd give this recipe 4.5 stars because it is really easy, really fast. With some tweaking, it is easily a 5 star recipe that the hubby actually LOVES (he actually requests this soup, and he NEVER requests anything else but heavy italian pasta dishes!). If you can swing it, use leftover shredded chicken instead of the canned, although the canned is OK in a pinch (I use grilled chicken breasts with a bit of southwest grill seasoning). To make the soup a bit thicker, I used creamed corn instead of plain canned corn, and added 1 C. finely crushed white corn tortilla chips. I skipped the taco seasoning that others have suggested and simply added 1/2 tsp. cumin. Simmer the pot for 15 to 20 minutes and the corn chips act like flour to thicken the soup. Serve topped with shredded cheddar or mexican blend cheese. WOW!! Hubby has already asked that I prepare a triple batch for him to share with the guys during deer season, instead of chili. Thanks for the recipe - definitely a keeper and has been added to my monthly rotation!
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Snow Cone Syrup II

Reviewed: Jul. 3, 2007
Pretty good, but with a little tweaking it was GREAT! We cut down on the sugar and increased the water so they were equal parts of 1.5 cups (your basic simple syrup recipe), and added TWO packets of drink mix. This really kicked up the flavor, so when you pour it over your snowcone it doesn't taste "watered down". Thanks for the recipe - I'm now the most popular Mom on our street! :)
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595 users found this review helpful

Chicken Marsala

Reviewed: May 17, 2006
Made this for hubby and I on our Friday "date night" (does it count if the kids are 20 feet away watching The Aristocats? LOL!). We both thought it was very good, and DH is even pickier than I am. The chicken was very moist and tender, and the sauce was nearly perfect - not too thick, not too runny - but we both found it to be a tad too sweet. Next time I think I will bump up the garlic (I used roasted garlic in a jar), and perhaps a bit more freshly ground sea salt. Overall, though, very yummy and a definite keeper! Thanks for the recipe!
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3 users found this review helpful

Apple Pie Bread

Reviewed: Oct. 25, 2005
The recipe name leads you to expect a very sweet bread, which this is not...but that's OK! It's still great. Possible reasons for failure in other cooks' attempts at this bread could include the previously mentioned abundance of sugar in the recipe(pie filling, apple juice, additional white sugar), as well as the cinnamon. Cinnamon (like garlic) is a natural enemy of yeast! I've found the best way to work around this is to add the cinnamon later in the cycle - my machine has a beeper that tells you when to add ingredients such as raisins or nuts toward the end of the knead cycle, and that's when I sprinkle in the cinnamon. As for the sugar, I didn't have a problem but perhaps you could try reduced sugar pie filling?
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34 users found this review helpful

 
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