MEGAN24 Recipe Reviews (Pg. 1) - Allrecipes.com (18753957)

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Slow Cooker Creamy Potato Soup

Reviewed: Nov. 20, 2004
I wasn't so sure this would be a four star recipe as I was making it, but it turned out well in the end. I wish I had followed another reviewer's advice and fried the bacon first, then set it aside and sauteed the onions in the bacon grease. Cooking them at the same time didn't work so well because the onions were done well before the bacon, leading to burned onions, which in turn led to brown soup. Next time I'd add the onions at the beginning, but wait to serve the bacon with each individual bowl. It gets soggy being in the broth. I also had to bump up the slow cooker to high for awhile because the potatoes just weren't getting soft enough. After I added the flour, half and half and evaporated milk, I expected the soup to get really thick and creamy, but it stayed pretty thin, even after adding more flour and bumping the slow cooker back up to high again. So I transferred everything to a pot on the stove and cooked it at a little bit higher temperature, being careful not to boil it. Even then, it never did get quite as thick as other potato soups I've had. The flavor did turn out great, after adding more salt and dill weed. My husband and I both really liked it, and it's not as fattening as other potato soups, especially using fat-free half and half and fat-free evaporated milk. I'd make this recipe again, but I'd probably do it all on the stove instead of in the slow cooker.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Nov. 4, 2004
This is a good fall/winter meal. I used beef broth instead of water, which was a good choice. I topped the bottom half of crusty rolls with the meat, roasted red peppers and provolone cheese, and broiled them in the toaster oven for a few minutes. The peppers and cheese, along with a little mayo spread on the top half of the rolls, really made the sandwiches. They might be a bit bland without the toppings.
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Broiled Tilapia Parmesan

Reviewed: Nov. 3, 2004
This recipe was incredibly easy, and oh so tasty. It seemed like something that would have been served at a nice restaurant. Using just two good-sized fillets, I halved the recipe (eyeballed quantities) and made it in the toaster oven. It turned out perfect! The fish was moist, and the topping had a wonderful flavor. A definite keeper.
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Pumpkin Cheesecake Bars

Reviewed: Oct. 30, 2004
These bars were dangerous to have around the house. I'd take one bite and before I knew it I'd eaten two bars. I made them in a 9x13 pan, and baked them for about 40 minutes. The only problem I had is that the crust didn't totally get done (maybe because they were thicker in the smaller pan?). Next time I might try baking the crust first for ten minutes or so. The filling was wonderful, even better than regular pumpkin pie, in my opinion. In fact, you could easily use this filling in a pie recipe. I left out the pecans at the request of my husband, and it was still great.
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Cranberry BBQ Chicken

Reviewed: Oct. 30, 2004
I was very curious about the combination of ingredients in this recipe - it wasn't like anything I had ever made before. My husband and I were pleasantly surprised at the outcome. The flavors blended together well during baking. It's also easy to prepare; however, it takes some time to bake. One note: I took it out of the oven ten minutes early, and some of the sauce was already burned onto the dish.
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Becky's Oatmeal Carmelitas

Reviewed: Sep. 8, 2004
Wow! These bars are amazing. I shared them with friends who proclaimed them to be "the best dessert ever." I left out the walnuts (personal preference) and cut down on the amount of chocolate chips based on other reviewers' suggestions. I also used regular oats instead of quick cooking oats, and had no problems. They are crumbly, but who cares when they taste so good?
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Fruited Curry Chicken Salad

Reviewed: Sep. 8, 2004
This recipe is fantastic. It's a perfect blend of textures and flavors. I used regular raisins and red grapes with no ill effects. I would suggest adding the pecans right before you eat the salad so they don't get soggy. They added a lot of flavor and crunchiness when I first put them in, but when they got soggy I couldn't taste them as much. Wonderful on pumpernickel bread!
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Ben Lippen School Coffee Cake (Mrs. Hathaway's recipe)

Reviewed: Sep. 8, 2004
I accidentally added twice as much butter as I was supposed to, and didn't realize it until the next day. I was wondering why the cake was so moist! It was fabulous. Next time, I might not add so much butter -- maybe just a little extra for good measure. I also doubled the crumb topping, since my husband and I like it. Great recipe!
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Elizabeth's Extreme Chocolate Lover's Cake

Reviewed: Sep. 7, 2004
As someone who has never baked with ganache before, it would have been helpful to know that I should have refrigerated or whipped it before trying to spread it on the cake. It was a colossal disaster. The worst baking experience I have ever had. Ganache spilling everywhere.
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90 users found this review helpful

 
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