epicureangela Recipe Reviews (Pg. 1) - Allrecipes.com (18733379)

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Cabbage Roll Casserole

Reviewed: Nov. 6, 2010
I altered a few things based on previous reviews, and my own taste. I steamed the rice seperately so it wouldn't be soggy. I made an 18 serving batch. To the meat, I added a head of garlic (chopped). For the sauce used 4-15 oz. cans of tomato sauce, 2 boxes of condensed Cream of Mushroom w/ equal amounts h20 added, and 1 Tbsp beef base. Delicious...and much easier than stuffing rolls!
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Mama's Balsamic Vinaigrette

Reviewed: Oct. 4, 2010
It tasted best with an extra 1/4 c EVOO, garlic clove, and double the Dijon.
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Sweet Restaurant Slaw

Reviewed: May 2, 2010
I don't like it very sweet, so cut the sugar in half. Delicious!
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Southern Pulled Pork

Reviewed: May 2, 2010
This was a great way to use up sale roasts from the frezer. I strained the liquid and kept the shredded pork in about a third of it, using a slotted spoon to serve so the buns didn't get soggy. The amount of spice was perfect. Delicious with a little BBQ sauce spread on the bun, Sweet Resturant Slaw on top and a side of Baked Fries. Next time will try with swiss, jalapenos, and fresh onion along with Tangy Dill Potato Salad. Yum!
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Balsamic Roasted Red Potatoes

Reviewed: Apr. 19, 2010
If you love balsamic vinegar, then these are for you! I garnished with green onion tops. Delicious!
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Italian Vegetable Soup

Reviewed: Apr. 14, 2010
I didn't bother adding the noodles and doubled the amount of garlic. Used beef base instead of bouillon for a better flavor. Delicious!
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Grilled Filet Mignon with Gorgonzola Cream Sauce

Reviewed: Apr. 4, 2010
I added Montreal Steak seasoning to the listed spices. Instead of steaks I tied up a whole loin. Absolutely delicious!
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Garlic and Onion Burgers

Reviewed: Mar. 17, 2010
I followed the recipe exactly and refrigerated them for 8 hours. I'm sorry, but was disappointed that the taste wasn't detectable enough to think of them as garlic and onion flavored. I used fresh garlic, onion, and seasonings so I know it wasn't that. I'd like to try letting them marinate for 24 hours.
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Ranch Burgers

Reviewed: Mar. 17, 2010
I followed the recipe exactly but wouldn't go to the trouble of making again. They didn't taste bad, but it really was like having meatloaf patties. I think I might even try baking it in a loaf. The ranch is a tasty addition.
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Chris' Bay Area Burger

Reviewed: Mar. 17, 2010
This was a nice change from traditional s&p, garlic, worcestershire, and/or onion. I cut the amount of salt and oil in half, because normally I don't add any. Can't wait to try using fresh basil this summer!
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Kim's Macaroni Salad

Reviewed: Mar. 8, 2010
I needed a simple tasty noodle salad and this definitely fit the bill! I had jarred jalapenos to use up, so omitted the salt. Added some relish, omitting the sugar. To add crunch, mixed in chopped celery and white onion.
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Chicken Pot Pie II

Reviewed: Mar. 1, 2010
Between evaporation and the crust soaking up the liquid...it's best when you double the gravy mixture. I added Mrs. Dash Garlic and Herb to the gravy for more flavor.
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Ruby Drive Sloppy Joes

Reviewed: Jan. 6, 2010
I tripled this recipe. There was a lot of extra sauce so I added 1 chopped green pepper, 1 chopped yellow onion, and 1.5 pounds more meat. Shredded cheddar was a lovely addition. Toasting the rolls is a must!
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Insalata Caprese II

Reviewed: Jan. 6, 2010
I used cherry tomatoes and mini mozzarella balls. chopped up the basil, and tossed it all together with the oil, s&p and balsamic vinegar. let it all reach room temperature (and soak up the liquid) before eating!
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Christmas Morning Popovers

Reviewed: Dec. 28, 2009
Aside from the salt, this is the exact same as Martha Stewart's. They are perfect!
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Herbed Beef Tenderloin

Reviewed: Dec. 11, 2009
I doubled the garlic and spices, and blended together. Patted the meat dry, rubbed with 1 Tbsp oil, and massaged the spice mixture into the meat before tying. 3# took 50 minutes to reach 150 in a v rack over a jellyroll pan. The drippings made a tasty pan sauce. Simple, tender, and flavorful! I'm not surprised, TOH has yet to disappoint me!
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Chicken and Herbs

Reviewed: Dec. 5, 2009
Next time I will rub the herb mixture underneath the skin. The meat didn't have as much flavor as I expected, and the bottled herbs were all new too. It made a yummy pan sauce, though (which I was able to use the rest of my leftover giblet stock for).
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Ed Zieba's Famous Family Pork Chops

Reviewed: Dec. 5, 2009
I followed the cooking method from this recipe and it's perfect. I used 2 XL yellow onions and Lawry's Seasoned Salt (my favorite for chops). Along with 1/2 c. water I pureed 1 head of garlic, 1/4 c. flat leaf parsley, and 1 T. Italian Seasoning, then brushed over the onion slices. This will definitely be popular during the cold months when I'm not grilling. Moist, beautiful, and delicious!
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Lit'l Smokies® Mummy Dogs

Reviewed: Nov. 17, 2009
These are tasty and fun to make! I also like to use full size hotdogs with a rectangle of dough for each.
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Scott's Buffalo Wing Sauce

Reviewed: Nov. 13, 2009
I didn't put the full amount of honey and it was still way too sweet.
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Displaying results 1-20 (of 27) reviews
 
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