Basg Recipe Reviews (Pg. 9) - Allrecipes.com (18667316)

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Apricot Chicken I

Reviewed: May 22, 2010
I made my own Russian dressing with ketchup, mayo and a spritz of lemon juice. Used this topping on whole pieces of chicken. It was good, but I found that it overly drowned the chicken flavor. I'm looking for something a bit more subtle.
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Romanian Apple Cake

Reviewed: May 20, 2010
This was pretty good, but nothing memorable. I cut the sugar to 1 c. ( no more is needed) and replaced half the oil with applesauce. I don't think I'll make this again - there are too many great recipes out there to make something mediocre.
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Mushroom Sauce

Reviewed: May 19, 2010
This is a elegant, flavorful sauce. I used olive oil instead of butter, chicken broth instead of beef, and cornstarch instead of arrowroot powder. It didn't thicken quite as much as I'd hoped, but it was fabulous over liver crepes.
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3 users found this review helpful

Batman's Best Caesar Dressing

Reviewed: May 19, 2010
In case you were wondering - this recipe does not work with other types of cheese. I can't get Parmesan where I live, so I made this with mozzarella cheese - it was bitter and grainy. Frankly, I don't think it was just the fault of he cheese - there's also too much lemon juice, but the cheese didn't help.
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2 users found this review helpful

My-Hop Pancakes

Reviewed: May 16, 2010
These pancakes are GOOD! The lemon taste is subtle but makes all the difference. I didn't have time to let the batter sit but they were still fabulous. Try it with sour cream if you want something really incredible.
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17 users found this review helpful

Cumin Turkey Burgers

Reviewed: May 16, 2010
Excellent - moist and bursting with flavor. I left out the jalapeno peppers and used a bit less of the soy sauce and Worcestershire sauces. I served it in pitas with techina, tomatoes, and pickles. The kids and hubby all really enjoyed this.
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Fresh Peach Cobbler I

Reviewed: May 13, 2010
I followed reviewer's advice and doubled the topping. It was a mistake - the fruit/topping ratio was off. Next time, I'll just double both. But I'm not sure there will be a next time. I found the topping bland ever after doubling the sugar (which I never do) and cooking the filling was an extra step that I'm not sure was necessary.
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Carrot Ring

Reviewed: May 13, 2010
This was disappointing. I followed the recipe exactly (unusual for me) but it came out bland, dense and flat.
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1 user found this review helpful

Carrot Souffle

Reviewed: May 13, 2010
This was great - light and fluffy. I used only 1/2 cup of sugar and added a dash each of nutmeg and cinnamon. Like others, I mixed everything in the food processor and that got rid of lumps (next time, though I'd pulse so it doesn't become too smooth). The perfect accompaniment to chicken.
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1 user found this review helpful

Roasted Root Vegetables With Apple Juice

Reviewed: Apr. 28, 2010
This was good. I made it with just the carrots and sweet potatoes. I first coated them with olive oil and the spices, then poured on the liquid mixture (in which I omitted the butter). The mixture barely got reduced during a half hour of boiling, so I used it as is. Forty minutes is not enough baking time - after an hour they were good, and after another 15 minutes, excellent. Pairs very nicely with roasted chicken.
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3 users found this review helpful

Hamburgers and Ketchup Gravy

Reviewed: Apr. 28, 2010
For such a simple recipe, this was surprisingly delicious. The trick is to simmer for a while. Like others, I added garlic powder to the meat mixture (which I made using 2/3 beef, 1/3 chicken) as well as one egg. I still had a problem with it falling apart, so next time I'd use two eggs. For the gravy, I used only 3/4 cup of ketchup and an equal amount of water. This was fabulous served over bulgur.
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2 users found this review helpful

Southern Comfort Ice Cream Pie

Reviewed: Apr. 24, 2010
Wow - this is incredible! I made this non-dairy by making my own non-dairy peanut butter ice cream (simply adding the amount of pb recommended to my regular vanilla ice cream recipe) and using oil instead of butter in the crust. I used "Sue's Hot Fudge Sauce" from this site. A really rich, decadent dessert.
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5 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Apr. 22, 2010
I probably shouldn't review this since I made so many changes, but for those who want to make this non-dairy, here's how to do it. Use margarine instead of butter (1/2 c. is enough), soy milk instead of evaporated milk, and add 4 ounces of chocolate to make up for thinner consistency. Melt the margarine and chocolate, and then add the sugar and soy milk. Cook for ten minutes. I skipped the blending, but it was grainy once slightly cooled, so next time I'd blend it. This sauce is thick and delicious!
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Unstuffed Cabbage Dinner

Reviewed: Apr. 21, 2010
This gets only four stars for flavor, but five stars for ease. I LOVE these one pot meal. Like others, I made this healthier by using ground chicken instead of beef and brown rice instead of white (which necessitates using an additional cup of liquid and cooking for 50 minutes) . I also used a full onion, garlic cloves instead of powder, pure tomato juice instead of vegetable cocktail, and added a dash of soy sauce. This is very-kid friendly - even my pickiest eater had doubles.
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1 user found this review helpful

The Best Lemon Bars

Reviewed: Apr. 15, 2010
For over a decade I've been looking for the perfect lemon bars. This is it! Unless you like a very thick crust, cut the crust to two thirds of the original recipe. And use at least 2/3 c. lemon juice in the topping. You'll get a tart yet sweet, light and airy bar.
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1 user found this review helpful

Chocolate Crinkle Cookies

Reviewed: Apr. 14, 2010
A chocolate lover's dream cookie , and pretty too. But it needs changes to reach five stars. I added 1/3 c. cocoa, which is important for both the flavor and consistency, cut the sugar to 2/3 c. (more would be sickly), and cut the choc. chips to 2/3 c. If you're in a rush, stick the batter in the freezer for an hour. Then they're fairly easy to roll.
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3 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 10, 2010
This were fairly easy to peel, but I didn't find them much easier than using regular water and plunging them into cold water immediately. I wonder what the vinegar and salt really accomplish.
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Beef Brisket My Way

Reviewed: Apr. 6, 2010
This brisket is packed with flavor. I made it in the crock pot, layering all the veggies and spices on bottom, placing the brisket on top of them, pouring the marinade over it all, and cooked on high for seven hours. I used 2/3 cup sweet red wine, regular vinegar, and 6 oz. tomato paste since that's what I had, and it was fine. If you want something elegant, this isn't it, but for a good, hearty supper, this hits the spot.
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Byrdhouse Mushroom Barley Pilaf

Reviewed: Mar. 6, 2010
This was a really nice side dish - nutty and flavorful. I used olive oil instead of butter, and cut it to 2 T. I also cut the sherry (I actually used brandy) to 2 T. since I was serving it to children. we found that the prefect amount, can't imagine using any more. Also no need to cook and then bake, I just did the whole thing in a pot and kept cooked it for an additional 30 minutes after the first two steps. This went very well with fish.
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4 users found this review helpful

Sweet and Spicy Sweet Potatoes

Reviewed: Mar. 3, 2010
This was a great way to serve sweet potatoes (although the little folk found it overly spicy). I used half the oil and paprika, seasoned salt instead of poultry seasoning and added 1/2 t. cinnamon. Excellent with meat dishes.
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