Elle Recipe Reviews (Pg. 1) - Allrecipes.com (18750556)

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Elle

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Apple Pie Filling

Reviewed: Aug. 29, 2014
Very good apple pie filling. I halved the recipe, using nine cups of apples, and also halved the recommended amount of water, starting out with 2.5 cups water. The addition of 1/2 cup cornstarch made a thick syrup, so I added water a total of one additionaal cup water for the consistency we wanted. I subbed allspice for nutmeg.
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Watergate Salad from DOLE®

Reviewed: Aug. 26, 2014
A classic. Great when you're wanting a cool dessert or salad.
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Slow Cooker Apple Butter

Reviewed: Aug. 17, 2014
This is very easy, very good. I did cut back the sugar, omitting the white sugar and using 3/4 cup brown sugar. I used a mix of apples from our back yard, some tart, some sweet. We found the cinnamon (I use Watkins brand) a little strong, but that is easily adjusted and could have been prevented by adding to taste instead of per recipe. A 3 1/2-quart slow cooker of apple slices cooked down to a little over 4 cups of apple butter in 22 hours total.
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Uncooked Banana Pudding

Reviewed: Aug. 8, 2014
A great cool snack on a warm evening.
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Cucumber Ice Cream Sorbet

Reviewed: Aug. 8, 2014
I tried this simply because I had been given a number of cucumbers and had some bananas I needed to use. I seeded and peeled the cucumber. This has a great banana flavor with just a touch of cucumber and is not overly sweet. The lemon is not a strong flavor in this as written. I used the juice of one good-sized lemon, which was close to the 1/2 cup in the recipe.
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Frozen Peanut Butter Pudding Squares

Reviewed: Aug. 3, 2014
Very easy, very good. I used chocolate chip cookies (bought, they were on sale)in place of the graham crackers and used a tablespoon-sized scoop to measure out the pudding mixture, getting 24 sandwiches before running out of cookies. I found the filling to be a little heavy and with too much peanut butter for my taste, but my husband loves them just as they are. Great for using up milk before it goes bad, too.
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Ultra Easy Pineapple Chicken Kabobs

Reviewed: Jul. 29, 2014
We doubled the chicken and the bell pepper, using several colors of bell pepper because that's what we had and using fresh pineapple. Delicious. We'll definitely make this again. I'll try it with additional vegetables as suggested by one reviewer, and with various meats as suggested by a second reviewer.
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Mexican Rice II

Reviewed: Jul. 27, 2014
A great rice dish as an accompaniment to a cheesy enchiladas recipe or for any time you want a rice dish without cheese.
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Jalapeno Cream Cheese Chicken Enchiladas

Reviewed: Jul. 27, 2014
Very good. DH loved it, wants it again.
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Sweet Vidalia Onion and Pepper Relish | Tasty Kitchen: A Happy Recipe Community!

Reviewed: Jul. 27, 2014
Very good, but missing something. I'll have to try the Harry and David's version and see if I can figure out what to add.
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Homemade Black Bean Veggie Burgers

Reviewed: Jun. 5, 2014
These are very good. I used 3/4 cup bread crumbs per some reviews, and found the mixture too dry, so I added a second egg. I cooked beans to use for this rather than using canned, which may account for the difference in moisture. We froze the patties and cooked them on the stovetop from frozen and served them on homemade buns. My daughter loves them as is. I'll change the seasonings and add some grated carrot and diced celery for a different taste in the next batch.
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Homemade Hamburger Buns

Reviewed: Jun. 1, 2014
An easy recipe with great results. I made ten buns-six 4-inch and four six-inch. I subbed in about 3/4 cup of soy flour because I didn't have enough AP flour. Great hot with peanut butter and a drizzle of honey, and equally great as a bun for Homemade Black Bean Veggie Burgers.
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Black Forest Parfaits

Reviewed: May 22, 2014
My husband really liked this, me not so much. However, it's an easy, cool snack. I used sugar-free Chocolate Fudge instant pudding. I'd didn't care for the cherries with the chocolate. I'd prefer just the pudding topped with Cool Whip and grated chocolate.
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Brownie In a Mug

Reviewed: Mar. 26, 2014
More cakey than brownie. A quick chocolate fix than I really appreciated, despite the calorie count. I might play with this a bit. I used butter instead of the olive oil.
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Chinese Pepper Steak

Reviewed: Mar. 26, 2014
Very good. I used the little yellow, red and orange peppers in place of the bell pepper and used some tomatoes that I had diced for salad. I did not double the sauce, and wished that I had. The recipe does not say to add the sauce to the dish, but I added it and served it over brown rice. I'll definitely be making this again.
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Asian Beef with Snow Peas

Reviewed: Mar. 26, 2014
Very good; a little too salty for my taste, but we seldom use salt. I halved the meat and vegetable, essentially doubling the sauce recipe. I used low-sodium soy sauce, rice vinegar (white), and halved the garlic as we don't use a lot of garlic. I served it over brown rice. I'll be making this again soon with a wider assortment of vegetables.
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Scalloped Potatoes II

Reviewed: Jan. 29, 2014
A good, adaptable recipe that allows for seasoning to taste and uses basic pantry ingredients.
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Pineapple Sheet Cake II

Reviewed: Jan. 26, 2014
This cake is delicious. However, the texture is sort of rubbery. I've made similar cakes with the same result. I'll continue to hunt for a basic pineapple cake with a texture I like. I didn't make the frosting, so cannot comment on that, but I imagine the combo is excellent.
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Orange Pecan French Toast

Reviewed: Jan. 25, 2014
This is a very good, very easy recipe. It is also very sweet. I'll try it again with less sugar next time. I used French bread, cream instead of milk, the zest and the juice of two oranges, and four whole eggs, because that's what I had on hand. All in all, a great, simple recipe if you're wanting a sweet dish in the morning.
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Carrot Cake With Cream Cheese Icing

Reviewed: Jan. 14, 2014
A great cake! I made six cupcakes (1/2 cup size, baked)) and six mini Bundt-style cakes (one cup size, baked). The cupcakes baked for 22 minutes in a dark non-stick pan; the cast-iron mini-Bundt pan cakes baked for 30 minutes, both at 325F. The cake was tender, moist, and flavorful. I did sub in 1/2 cup applesauce for 1/2 cup oil, and decreased to the sugar to 1 cup. I used an icing of 1 cup confectioner's sugar, 1/2 tsp orange zest and 2-3 tablespoons of orange juice (to desired consistency). I did not make the frosting, but I imagine it will be good, also. I will definitely be making this again soon.
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