CAROL Recipe Reviews (Pg. 1) - Allrecipes.com (18791801)

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Homemade Horseradish

Reviewed: Mar. 8, 2011
This recipe is great. I made it again recently and gave a jar to my neighbor. She's Polish and has always liked to have horseradish on hand for sandwiches, so I wondered if this would taste authentic to her. She loved it, and now I'm on order to make some for her every time I put together a batch because it's so much better than store-bought. My husband loves this, too--both for its taste and for its "medicinal" qualities. He tends to get sinus headaches, and a spoonful of this horseradish pretty much cures him! It seems to keep well in the fridge, as long as it's in an air- tight jar. (My neighbor suggested turning the jar upside down every so often to keep the liquid well distributed.) We're still using the horseradish I made at Christmas (2+ months ago), and it has stayed hot and tasty. One last thing: We had guests recently and decided to smoke a ham outdoors. My husband covered the ham with this horseradish, and it was terrific--made the outside a little crunchy but didn't overpower the ham flavor. Even the little kids (ages 2, 5, and 7) loved it. Thanks, BOOK_WORM!
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14 users found this review helpful

Pecan Pie V

Reviewed: Mar. 8, 2011
This recipe is top of the line. My husband is from the south, and pecan pie has always been his favorite dessert. He says that this recipe makes the best pie he has ever eaten. I've made this recipe many times, and I've never had a problem. I always follow it exactly, including the baking times and temperatures, except that I usually add more pecans, especially to put pecan halves on the top (before baking) so that it looks special, since this is his "birthday pie." If you're looking for an easy, fool-proof pecan-pie recipe, this is it; it's much, much better than any corn-syrup (or other pecan-pie) recipe, and I've tried quite a few. Thanks, Elaine!
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2 users found this review helpful

Fruit Cocktail Cake

Reviewed: Apr. 13, 2009
I don't like giving this recipe only three stars, but it really didn't come out well. It was super easy to make and mine took an hour in the oven when I made it for Easter dessert yesterday. But even though I cut the sugar by about a third, it was still overpoweringly sweet. My other complaint is that it didn't taste at all of fruit, just of sugar (and of the cinnamon I added based on other reviewers' suggestions). I don't know what to do to make this cake taste of fruit, so I probably won't make this again. But I'm open to suggestions.
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4 users found this review helpful

The Best Meatballs You'll Ever Have

Reviewed: Mar. 30, 2009
I debated between 4 and 5 stars, mostly because of the recipe's title. I'd say these are the best meatballs I've ever made but not the best I've ever tasted (restaurant). But these are really great. I combined this recipe with a recipe I adapted years ago from my mother's recipe--1/2# ground chuck and 1/2# ground pork, crackers rather than croutons, no Cajun spices (didn't have any), and no red pepper flakes (too strong). The meatballs were excellent with the pasta I made but were outstanding in meatball subs the next day--absolutely delicious. I think the worchestershire and mustard really add to the flavor. Next time, I'll experiment with a little ground red pepper, not flakes. I think it might blend better (no hot spots), and I'll get some Cajun seasoning--might as well follow the recipe (almost) exactly now that I have a good sense of it from my adaptation.
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2 users found this review helpful

Irish Bacon And Cabbage Soup

Reviewed: Mar. 22, 2009
I made this recipe for the first time last week, and it was very good. Generally, I don't like cabbage (not even the smell of it when it's cooking), but it's hard to avoid cabbage on St. Pat's Day. So I thought I'd give this a try, and I'm glad I did. I've rated it four rather than five stars because I found that at least double the broth is necessary, and a few ingredient tweaks are also useful. I used regular bacon and regular cabbage, added 1 t sugar, 1 T Italian spices (oregano, basil, thyme, rosemary blend), and doubled the broth. Because I had too much to do on the 17th, I made this soup the day before but didn't simmer it long so that I could finish cooking it just before serving. It was very good, and the cabbage blended well with the tomatoes, potatoes, and broth; so it didn't overpower the other flavors. Thanks for the recipe, Ita.
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2 users found this review helpful

Shepherd's Pie VI

Reviewed: Mar. 22, 2009
I made this for the first time on St. Pat's Day, and it was very good. I'm giving it four rather than five stars because I think it needs quite a bit of tweaking to be really tasty. So, based on other reviewers' suggestions and my own preferences, I added the 1/4 C worchestershire to the raw meat; then, to the browning meat, garlic, extra ketchup, seasoning salt, a bit more broth--I had chicken broth, so that's what I used, with 1 t beef boullion--and, because of the extra broth, an extra T flour. I substituted a can of mixed vegetables (drained) for the carrots. I made the pie itself in an 8" cast-iron pan on the stove, topped with the mashed potatoes I'd made earlier, then popped it into the oven for about 15 minutes to heat it through and to brown the top. (No need to transfer to a casserole dish and have to wash another item.) It looked really neat (and maybe more "authentic") served in the skillet. And one note: Probably because I doubled the cheese and added extra broth, when I took it out of the oven, it was pretty wet--I couldn't cut it into wedges. But I found that after the pan sat on the stove for an hour or so, the pie absorbed the extra liquid and could then be cut into wedges. So its form was better later on, and the leftovers microwaved perfectly. Anyway, this recipe is really easy to follow, prepare, and tweak to your own tastes. Everyone here liked it a lot.
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1 user found this review helpful

Barm Brack

Reviewed: Mar. 22, 2009
This is very good. I made it for dessert on St. Pat's Day, and everyone liked it very much. I'm giving it four stars instead of five because the baking time was so far off for me. I read another reviewer who made the same complaint, so I watched the oven very closely. The temp stayed exactly at 350, and my cake (baked in a loaf pan) was done in 45-50 minutes. This cake is quite sweet, even though I cut the brown sugar down to 3/4 C, lightly packed. (If you reduce the sugar as I did, be sure to cut down on the tea--maybe from 1 3/4 C to 1 1/2, so that the batter won't be runny and the fruit won't settle at the bottom.) By the way, I used regular (brown) Sunmaid raisins and substituted glace fruit for the citron. (I'm sure that citron would have been very good because lemon goes so well with tea, but I didn't have any.) Also, I didn't have self-rising flour, so I made my own. For this recipe, just add 1 7/8 T baking powder and 5/8 t salt to the flour before sifting. One last thing: I always wonder what a recipe is going to taste like; and since I'd never heard of barm brack, I was especially concerned about this one. I'd call it a kind of cross between zucchini bread and fruit cake--remember that I used glace fruit, not citron--with a slight tea flavor (though no one but me seemed to taste the tea), and it's moist and dense in texture. Anyway, this was really easy, tasty, and a little bit different from other desserts.
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20 users found this review helpful

Key Lime Pie VI

Reviewed: Mar. 4, 2009
This recipe is excellent. I've made it many times and now also use it for lemon meringue pies (substituting the same amount of lemon juice and zest for the lime). I especially like it that no condensed milk is required, so the fruit taste really stands out--cheaper and healthier without the condensed milk, too. Also, this meringue recipe is better than the one I used to make--simpler and never fails. Two tips: Make sure the filling doesn't look thin before you add it to the pie shell. If it does look thin, cook it a little longer at a slightly higher temperature until it has a pudding-like consistency. Second, make sure you clean your beaters thoroughly before doing the meringue, and see that they're cool. I put mine in the fridge (along with the bowl and utensils) until it's time to use them. You can also make the meringue first so that you don't have to clean the beaters, etc., before you use them to do the egg yolks. (If your kitchen is warm, put the bowl of meringue in the fridge until it's time to top the pie.) Anyway, thanks very much, Jack, for this great recipe. Can't wait to try it for orange, pineapple, and other fruit-juice pies.
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6 users found this review helpful

Mustard Glazed Corned Beef

Reviewed: Mar. 18, 2007
I didn't use the oven for this recipe, just simmered the corned beef on the stove, then glazed it and put it in the toaster oven for ten minutes. The glaze was really excellent, both for the dinner and as a spread for corned-beef sandwiches. I thought it would be too tart and "mustardy," but it was just right--a really wonderful, super-easy sweet and sour. Thanks for the recipe!
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34 users found this review helpful

Grilled Potatoes and Onion

Reviewed: Oct. 10, 2006
I thought these were okay but nothing special. For my tastes, they were too oniony and yet kind of bland, though I added a little olive oil, garlic, bacon, and (dried) rosemary. I used Vidalia onions and some yellow cooking onions, rather than red onions, so if I make them again, I'll increase the amount of the spices, maybe add a few others, and try red onions.
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2 users found this review helpful

Irish Soda Bread in a Skillet

Reviewed: Oct. 16, 2005
This recipe works wonderfully, even when you're in a hurry. I've made it twice now, once with the sugar and once without, and it's fine either way. My husband, the soda-bread expert here, had me bake it for close to 30 minutes, so it would be very crusty; and that worked well. I meant to sprinkle poppy seeds on the dough before I baked it, but I forgot; so I just coated the finished bread lightly with butter and sprinkled the seeds on then--worked fine and looked great. You don't need a cast-iron pan. I just used an aluminum pie plate with a touch of Pam, and no problem at all. Thanks for the recipe, CG!
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93 users found this review helpful

Blueberry Pie

Reviewed: Aug. 4, 2005
This is very easy and tasty. I used 6T cornstarch because I had 5C fresh blueberries. It was a little runny, though, even after 1 hour of baking and 4 hours of cooling (3 hours in the fridge); so, the next time I use 5C blueberries, I'll try 7T cornstarch. Then, the consistency should be perfect. Also, I might use 1T or so of fresh-squeezed lemon in the future; I really couldn't taste the cinnamon, though I upped the amount a little because of the extra C of berries. Anyway, this recipe is very good, with the necessary modification of extra cornstarch.
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4 users found this review helpful

Cherry Pie IV

Reviewed: Jul. 7, 2005
Finally--a recipe for a cherry-pie filling that actually gels! I can't describe how many cherry pies I've made that were too runny or too dry. This recipe also works fine with sweet cherries. Thanks very much, Beth.
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15 users found this review helpful

Philly Mashed Potatoes

Reviewed: Jun. 11, 2005
These are quite good, but I think I'd have to agree with the reviewer of 4-10. I'm not sure they're significantly better than regular mashed potatoes to justify the extra work and expense.
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1 user found this review helpful

Chocolate Chip Walnut Pie

Reviewed: Jun. 9, 2005
This is a very tasty dessert, but mine came out more like a giant cookie than a pie, so I was disappointed. I might have done something wrong, so I'll review this again when I've made the dessert a second time.
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2 users found this review helpful

Spinach and Mushroom Salad

Reviewed: Jun. 7, 2005
I really like this recipe. The first time I made it, though, I found that there wasn't nearly enough dressing, so I've doubled it ever since. Even then, it's a little sparse. Nonetheless, this is really tasty. I served it a couple weeks ago, along with a pork roast and oven-roasted potatoes, and our guest (who eats like a bird) really chowed down on this dish. Very, very good. Thanks, Monique.
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17 users found this review helpful

Rosemary Marinated Lamb Chops

Reviewed: Jun. 7, 2005
I made this recipe last night, and it was very good. I had some dollar-a-pound lamb-shoulder chops, so I marinated them all day (about 8 hours) to tenderize them; then we barbecued them on a charcoal grill. They were tender and tasty. I found that they needed a little more cooking than the recipe advises; and, next time, I'll use powdered thyme and fresh rosemary so that the marinade/sauce isn't "gritty." Also, because I didn't have any wine, I used about 2T of balsamic vinegar, and it worked fine. Very flavorful recipe.
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7 users found this review helpful

Pork Roast with Thyme

Reviewed: Jun. 7, 2005
Excellent, and easy, recipe. My only problem was that the meat was underdone, though I used a thermometer. Next time, I'll cook it a little longer. This recipe makes my on-sale, dollar-a-pound pork roast taste like an expensive cut. Thanks very much.
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1 user found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Jun. 7, 2005
I made this recipe for Xmas, and it was outstanding. My only problem was that the meat was underdone, though I used a thermometer. Next time, I'll cook it a little longer. I agree with the reviewers who suggest putting balsamic vinegar in the marinade, injecting cloves of garlic in the meat, and using water at the bottom of the pan. I made a mistake with the leftovers, though. I don't have a microwave, so I reheated the meat in my oven, but that made it tough and dry. Next time, I'll slice the servings and heat them briefly in a teflon frying pan with a touch of olive oil. That should take the chill off without overcooking the meat. Anyway, delicious recipe!
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4 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Jun. 7, 2005
I really like these potatoes. This recipe is versatile, too. I've changed the cheeses to suit what I've had on hand--like cream cheese, Swiss, or low-fat cheddar--and the result is always excellent. Also, I use inexpensive (white) potatoes, not Yukon golds; and I always cook with skim milk, yet the dish is still very rich. The only reason I don't make these regularly is the calories involved.
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5 users found this review helpful

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