SAVOYTRUFFLE23 Recipe Reviews (Pg. 1) - Allrecipes.com (18742268)

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Easy Corn Pudding

Reviewed: Dec. 29, 2013
I doubled the recipe and this came out rather mushy, the bread seemed to be cooked enough but the dish itself seemed a little under done. It is basically a fancy version of creamed corn, I might try this again without doubling it and with less liquid from the canned corn to see if it comes out better next time.
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Onions Baked with Rosemary and Cream

Reviewed: Dec. 29, 2013
I accidentally overcooked the onions by quite a bit, so it made them a bit mushy but extra-carmelized, which was a plus. These have a delicious strong onion flavor and are fairly simple to make, I kept the onions in the skins and it was a little tricky to cut them in half to serve once cooked, but just scoop some onto your plate & they are still very tasty. I will try to make these again and not overcook them next time!
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Red Wine Reduction Steak Sauce

Reviewed: Apr. 15, 2013
Perfectly delicious reduction, I did not have any mushrooms or fresh tomatoes so I omitted the mushrooms altogether, and substituted a little tomato paste and everything was still very tasty. Be sure to keep the strained savories and vegetables to enjoy as a topper for your steak/meat, they are delicious, too!
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Spicy Roast Goose with Apple Stuffing

Reviewed: Jan. 9, 2010
Fairly easy and tasty recipe. This was my first try at goose, my hubbie has wanted it for a couple of years for Christmas but it has always been so expensive; I found a frozen goose in January after the holidays on sale that was MUCH cheaper so I thought I would give it a try. I pretty much followed this recipe exactly and it turned out nicely. My nine pound bird took almost three hours to cook to 185 degrees. The apples were worth the time it took to fry them, as they were a good accompaniment to the bird itself and had most of the spice flavor. Since the skin is spiced the flavor is mostly in the skin and juices, but the bird itself had a good flavor that really didn't need too much else. It is akin to a cross between duck and a red meat, very dark. It is also a very fatty bird that generates a lot of oil. I made a gravy out of some drippings, the organs and chicken broth and it paired nicely. Served with some au gratin potatoes for a very tasty meal. This was a nice way to serve goose in the winter, the sweet spices made it aromatic and interesting. Would recommend this recipe.
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Waffles II

Reviewed: Jan. 7, 2010
Made these tonight along with eggs and sausage as 'breakfast for dinner' and thought they were just OK. The taste was fine, pretty similar to the pancake/waffle mix I have used in the past. Just not as fluffy as I would have liked, even though the batter contained the whipped egg whites it still came out rather heavy. Might try altering the recipe a bit or another recipe next time.
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Chicken Crunch

Reviewed: Dec. 23, 2009
Made this tonight for me and my hubbie. We are both getting over colds and wanted something simple and soothing, and nothing too fancy since we can't taste much anyway. This came out nice, a very easy and quick last-minute meal. I used two 5 oz. cans of chicken instead of fresh or frozen since that's all I had. I cooked the soup with the sour cream for a few minutes on the stove & added a little milk & some chicken broth I had open in the fridge. I also added garlic and onion powder which really added a nice dimension of flavor along with thawed frozen peas, and cooked it in an 8"x8" glass dish. Very simple & homey & great for a last-minute or quick meal.
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Cherry Cheezecake

Reviewed: Jun. 17, 2004
This was my first try at making non-dairy cheesecake, and I was more than a little disappointed. I only altered the recipe slightly, making mini cheesecakes in metal cupcake cups instead of one whole cheesecake, and I also used less lemon and more vanilla. But I was disappointed in the texture, as well as the taste. My boyfriend, who is not LI, did not like it at all, and even though I am used to the taste of tofu and soy, I did not care for it either. IMO it definitely left something to be desired, and was not a good substitute for the real thing. However, I think I will try this recipe one more time, just to be sure.
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