CFELDHAUS Recipe Reviews (Pg. 2) - Allrecipes.com (18831172)

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Burrito Pie

Reviewed: Apr. 4, 2006
This made a lot! Let sit at least 10 minutes from the oven to make cutting and serving easier. The left-overs held up very well.
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1 user found this review helpful

Aaahh! Potato Soup

Reviewed: Jan. 23, 2006
This was terrible. It was watery and with no taste. After reading the reviews I realized why everyone added strong tasting ingredients (like garlic or sausage). This soup has no flavor. I give it one star for easy; I'd give it no stars for flavor.
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2 users found this review helpful

Irresistible Broccoli Cheese Soup

Reviewed: May 2, 2005
My husband really enjoyed this. It is quick and unusual. The cashews should have been toasted before grinding. The tecture is a bit different due to the nuts but the flavor is great. DO NOT DO IN A BLENDER IT IS TO THICK. IT WORKS BEST IN THE FOOD PROCESSOR!
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0 users found this review helpful

Creamy Dreamy Chicken and Spirals Casserole

Reviewed: Apr. 18, 2005
Sauce seemed to thick. Did make a lot. Warm the milk before adding to speed up the sauce. When adding ingredients to make a sauce/remove from heat to help make a smooth sauce without lumps.
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1 user found this review helpful

Herb Marinated London Broil

Reviewed: Dec. 23, 2004
I enjoyed the taste of the marinade but the directions do not tell you the amount of beef by the pound. I had a 3 pound London broil and I had to double the ingredients to coat the meat well. This would also make a good marinade for beef jerky.
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2 users found this review helpful

Chicken Saltimbocca

Reviewed: Dec. 23, 2004
I changed this to reflect a more tradional Saltimbocca by putting a sage leaf on top of the ham. I also reduced the wine in a skillet before putting in on top of the chicken so not to leave the bitter taste of alcohol left.
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5 users found this review helpful

Turkey Polish Sausage and Peppers

Reviewed: Oct. 21, 2004
I added a bit more sausage to balance with the amount of vegetables.
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15 users found this review helpful

Fried Green Tomatoes

Reviewed: Sep. 20, 2004
This recipe was excellent. The only thing I changed was to add some vegetable oil to the butter to keep it from burning.
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1 user found this review helpful

Creole Gumbo

Reviewed: Sep. 20, 2004
The cooking time is to long. The chicken becomes very stringy after 1 1/2 hours on low and then you add shrimp and cook an additional 1 hour. Talk about tough shrimp. Then the directions didn't explain about making a roux. I took mine to a mohagany color; which took an additional 20 minutes.
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35 users found this review helpful

Best Hamburger Ever

Reviewed: Sep. 16, 2004
Enjoyed the taste and texture of the burger. The added egg makes grilling easy, but I would reduce the amount of garlic powder to 2 teaspoons. Combined with the garlic clove it was a bit much.
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0 users found this review helpful

Displaying results 21-30 (of 30) reviews
 
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