DIGGETYDOGGIE Recipe Reviews (Pg. 1) - Allrecipes.com (18788175)

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Easy Vegetable Pot Pie

Reviewed: Nov. 1, 2013
So good and easy! Used refrigerated pie crusts and baked the bottom one first, used canned peas and corn, fresh herb mix of rosemary/sage/thyme, went easy on the milk to keep mixture thick, added caramelized onions, fresh garlic, cayenne pepper and cheddar cheese. Did brush the egg on top, it was beautiful.
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Slow Cooker Bananas Foster

Reviewed: Oct. 20, 2013
The flavor of this sauce was great, well worth putting it all in a crock pot for 2 hours and having it just be ready on demand. But I have to agree with another reviewer that the bananas became a bit rubbery... not that it wasn't edible, but I don't think you gain much from cooking banana slices for 2 hours, I will definitely add them at the end next time just to warm them up before serving.
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1 user found this review helpful

Vegetable Cheese Soup I

Reviewed: May 6, 2008
This was REALLY good! I doubled the veggies and added 3 cloves chopped garlic and 1/2 tsp cayenne pepper. I dumped it all in the crock pot before work, let it cook for 10 hours and (get this) my husband got home before me and actually called me at work to say how great the whole house smelled. We both thought the flavor was remarkable and it could not have been easier. Don't leave out the celery seed!
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5 users found this review helpful

Banana Muffins with a Crunch

Reviewed: Jun. 3, 2006
These are great! This is a pretty fail-proof recipe, as I had to pinch hit quite a few things: I used soy milk, powdered eggs (so convenient!), only 1 banana, trail mix instead of granola and almonds instead of walnuts. I also did half brown / half white sugar, and I toasted the almonds and coconut first. Next time I'll skip the liners, since they kept the muffins from getting the all-over crust that I like. These are sweet and rich, but not overly so ~ my kind of muffin!
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Photo by DIGGETYDOGGIE

Feta Cheese Foldovers

Reviewed: Feb. 7, 2005
These can make anyone look like a caterer! I've made these several times now and everyone loves them. I use quite a bit more green onion, and I also add toasted pine nuts (the key is "toasted"!) which give a wonderful crunch. Pine nuts can be a little spendy so sometimes I use toasted slivered almonds. They are a tad time-consuming to prepare, but can easily be done the day before - just cover tightly with plastic wrap and pop them in the fridge/freezer, then brush on the egg yolk right before you put them in the oven. The fork-sealed edges are the key to the professional look! *** NEW TIP ***: After making these for years, I decided to try and simplify by making them pinwheel-style (see photo) and it worked out perfectly. I just thawed both of the puff pastry sheets, equally divided the mixture between both sheets (width-wise), rolled them up, sealed the seams with water, and then carefully cut each log into 12 pieces using a sharp serrated bread knife (a non-serrated knife would squish them). Somehow this made them even more addictive than the triangle version :o)
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14 users found this review helpful

Jalapeno Hush Puppies

Reviewed: Feb. 7, 2005
I've never made hush puppies before and I made these for SuperBowl... they actually disappeared fast with the red pepper jelly I put out, but I have to say that in my opinion the onion and jalapeno alone (I used 3 whole jalapenos!) were definitely not enough to make these "pop" - they need something more. The batter was very runny, too -- I ended up doubling the cornmeal & flour and still had trouble. I think I'll keep looking for something with more ingredients that makes a firmer puppy that holds it shape :o)
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T. T.'s Cookies

Reviewed: Feb. 7, 2005
YUM!! These cookies look and taste like gourmet cookies! I used 6 peanut butter cups and will probably use more next time. If you prefer a chewier cookie then be sure to only bake for 10-12 mintues. This is a keeper!
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Jan. 29, 2005
These are pretty good... like some other people, I did lower the flour to 2 cups and increased the peanut butter to 1 cup, plus I used a whole bag of chocolate chips (a little over 2 cups). I also didn't have any light corn syrup, so I used maple syrup, which I think turned out good. These were good, but I'd have to agree with some others that I wish they'd tasted a bit more peanut butter-y. I also would have liked them less fluffy and more chewy - maybe use even less flour next time.
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2 users found this review helpful

 
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