Hezzy_tant_Cook Recipe Reviews (Pg. 4) - Allrecipes.com (1866206)

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Hezzy_tant_Cook

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Chicken Vegetable Stew

Reviewed: May 10, 2010
This was pretty dry if prepared as directed (which I did, initially). That said, it is adaptable. It reminds me more of a starting point for curry. But even for that you would want more liquid, I think. The plus of it, besides adaptability is that the ingredient list is short and full of staple items. Thank you for sharing.
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Chocolate Peanut Butter Cups

Reviewed: May 6, 2010
I wasn't going to make these, but they just looked too fun to pass up. So, with just the two of us here, I reduced the recipe to "2" servings and made four mini cups in a tassie pan (mini muffin pan). Used semi sweet chips, because that's what we have, and reduced salt to a sprinkling of sea salt over the pb/sugar mixture in what appeared to be appropriate amount. DH liked, and we'll do again some time when we have the sweeter chocolate chips, but really the semi-sweet worked for me.
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Quick and Easy Pizza Crust

Reviewed: May 1, 2010
We liked this. I used it for the bread machine, and did a slight pre-cook of the shaped crust before loading it with our favorite sauce and toppings and putting in for final bake. That hot oven browned the cheese, and made this thick crust done through and through. 5/15/10 Made again. This time by hand...used 1/2 cup wheat germ for 1/2 cup of the flour. DH actually requested that I make this one again, and he seemed satisfied with the tweak. Still gets thumbs up all the way.
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Sensational Strawberry Kiwi Zing Smoothie

Reviewed: Apr. 29, 2010
The zing is there, as promised. ;o) Made as directed, with an improvised vanilla yogurt. My smoothie looks thinner than yours, so I think my yogurt may not be as thick ?? Anyway, goes through a straw more easily this way, right? I was the only taker, as DH did not care for the zing; so, I have poured up leftover smoothie into ice cube tray, having drunk a whopping 1.5 servings all by myself. Refreshing.
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Burrebrede (Scottish Shortbread)

Reviewed: Apr. 22, 2010
This was good for discovering we are not fans of shortbread. I had to boost the butter somewhat just to have something other than dry, dry, dry flour in the pan. It actually cooked up better than I thought possible, but the end result (for us) was less than we had hoped. I won't be making this (or any) shortbread again, so this may not be the most fair rating. Obviously there has been some success, and I will post a picture regardless. Techimpaired, it was fun taking a stab at a medieval recipe, even at that.
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Omelet in a Mug

Reviewed: Apr. 1, 2010
I used one egg, and sausage crumbles instead of ham. This worked great. I can see this being a quick and easy way to make a homestyle McMuffin. Perch the egg atop a toasted English muffin, wrap in a napkin and you're out the door!
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Quick and Easy Shrimp Fajitas

Reviewed: Mar. 31, 2010
This was, as stated, quick and easy. It was also beautiful. You can add still more color and yet another later of flavor, by using spinach tortillas...oh and for adding tang...lemon or lime juice instead of water. ;o)
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Molasses Raisin Chews

Reviewed: Mar. 26, 2010
I'm going 4 stars due to ease, and the fact that if mine are a bit "off" it could very well be that I used Karo dark syrup instead of molasses, which would have had stronger flavor, I think. The little faces are cute, but BELIEVE her when she instructs you to leave two inches around the cookies, or they will definitely have something to cry about! ;o)
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Chicken Chicken Curry

Reviewed: Mar. 18, 2010
This was tasty, but too dry for our preference. Also, it seemed work intensive, but that is likely from the fact that essentially the cook is putting together a curry blend. I did not have rice or flat bread on hand, so heated some leftover spaghetti with garlic as the supporting starch.
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Jamie's Minestrone

Reviewed: Mar. 8, 2010
You don't even need another rave review, but you get it again. This was very good. I don't often get excited when I'm making something, but just putting this together was a treat to the eye. I took the liberty of using young green beans instead of canned, steaming them for five minutes before chopping to add when the canned would have gone in. Also, we already had some cooked spaghetti in the refrigerator, so I chopped the strands for the pasta portion, which may not have been as pretty, but was faithful to the flavor concept, surely. For any who are doing Weight Watcher's. This comes in at 4 points per generous serving.
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Grilled Lemon-Pepper Zucchini

Reviewed: Mar. 5, 2010
I did this in the oven and it still turned out well. It is very easy and extremely Weight Watcher friendly, as well. Lots of vitamins, not a lot of fat, accompanies heavier foods well with high water content and naturally infused flavors.
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Protein Popcorn

Reviewed: Jan. 2, 2010
This is good, and though most would not bother to do this... it actually freezes well, when wrapped in plastic wrap. We don't eat lots of sugar, so I use about two cups of this sweetened popcorn to a three cups plain (lightly salted) popcorn. (personal preference; this is good as is, just too sweet for me.)
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Hot Seafood Ramekins

Reviewed: Nov. 29, 2009
As is this needed something more...or maybe something less? Heavy taste of mayo, even with the mayo having been reduced. HOWEVER, I think it is fixable with more crab. But "as is" ... not again for us. Thank you, though!
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Apple Bacon Tomato Soup

Reviewed: Nov. 29, 2009
MmmmMmmmm, Good! Kind of a mellow soup. Very nice blend of flavors. I did a teetotaler's version, but crushed some grapes in with the apples and 1/4 cup water to make up for absence of wine. Still, though, an excellent soup, I'm sure either way.
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Pennsylvania Coal Region Barbecue

Reviewed: Nov. 20, 2009
Well, this was a surprise. Except for the vinegar, the sauce of this "barbecue" is the same mixture my mother always used atop her meatloaves. Just that little touch of vinegar turned the corner from meatloaf topping to barbecue! Will make again.
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Chicken and Peppers with Balsamic Vinegar

Reviewed: Nov. 14, 2009
A very solid 4 star. This was just a visual delight, both in prep and finished product. It was easy enough, and the instructions were very clear. While the dish simmers for the last 20 minutes, there's time to throw together a salad, prepare beverages, and dish out your choice of base for the chicken and peppers; we used rice, but I can see this being good over noodles, or as others have said in a tortilla or pita. Thanks for sharing!
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Spicy Pumpkin and Sweet Potato Soup

Reviewed: Nov. 13, 2009
Had we not been eating grilled "pumpkin" (kabocha here in Japan) rind and all for years, I might have been wary of this recipe. BUT you CAN eat the rind, folks! Simon's spice blend was just so tasty. I used a smallish kabocha, eight inch diameter, and one can of sweet potatoes, drained. I had about two and a half cups of chicken stock in the freezer which had half a large carrot cooked in, so used that and added cans of broth until I got the thickness desired (using a hand held blender and puree'ing directly in the cookpot). The flavor was really good. I serve with toasted wedges of pita bread, which seems a good match, as the soup is quite thick, even having "thinned" it, so wedges can be dipped to good advantage. Even with the smallish kabocha and using only 1 tin of potatoes, I had lots and lots of soup, and now besides the quart in my freezer, there's another meal's worth in the fridge. Good return on time invested. Thanks, Simon.
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Pineapple Sirloin Skewers

Reviewed: Nov. 10, 2009
Used Worcestershire sauce instead of soy sauce, and added a splash of balsamic vinegar and fresh ginger to the marinade. Skewered the beef the next day along with red pepper, red onion, mushrooms (and yes, pineapple). This one got a sixth star from DH, but there seems to be no where to place it. Oh, well, slide on the tip of that last skewer!
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Hot Date with a Chicken

Reviewed: Nov. 9, 2009
This one is company special. I could not manage to pound my chicken to 1/4 inch (and I was beginning to think the neighbors might be wondering WHAT was going on over here), so I slit the pieces and stuffed the slit meat, pinning with toothpicks and proceeding as instructions indicated. Had to substitute craisins for the apricots this time, but this worked well with the apple flavor. (Oooh, wonder what dried mangoes might be like!) Also, we are not the brave souls we once were, so reduced the cayenne by half with no ill effect. Truly beautiful, fairly simple (if you work around the 1/4 inch thing), and very, very tasty. Thank you for posting, Jack.
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Burger or Hot Dog Buns

Reviewed: Nov. 3, 2009
The dough was great to work with, and the house smelled like I had walked into a actual bread factory! They needed more than 30 minutes to rise. I just let them have most of an afternoon for that, and popped them in the oven as dinner time approached. DH liked them better than another recipe I had been using, but I may try one or two more. If this one beats all others, I'll come back and add another star. Thanks for posting.
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