CFELDHAUS Recipe Reviews (Pg. 1) - Allrecipes.com (18831172)

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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

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

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

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

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

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

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

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

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

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

Asian-Style Zucchini

Reviewed: Apr. 13, 2007
Without giving a weight to the zucchini it was had to estimate. I used 1 1/2pounds zuke and using 1/2 cup would have been way to much sesame seeds. I only used 2 tablespoons and was content with that.
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2 users found this review helpful

Wicked Garlic Tofu Saute

Reviewed: Apr. 13, 2007
Everything was good until the fozen veggies (Rubbery). Will try again with fresh vegetables next time.
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2 users found this review helpful

Old-Fashioned Swiss Steak

Reviewed: Apr. 13, 2007
The recipe wasn't clear about the cut of steak. I used 1/4 inch thick pieces and felt the meat was dry. It was to sweet for my taste.
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2 users found this review helpful

Portobello Mushroom Chili

Reviewed: Apr. 26, 2007
I used Rd Gold brand Italian-style diced tomatoes and did not like the Italian seasoning taste. To sweet! The only other seasoning taste was just mildly hot from the cayenne. I had to doctor up the whole thing.
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2 users found this review helpful

Broccoli Soup II

Reviewed: Apr. 26, 2007
Only OK. Needs more seasoning and a LOT MORE BROTH because of the rice. I added a total of 4 more cups after I had pureed the broccoli/rice.
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1 user found this review helpful

Country Apple Cobbler

Reviewed: Jul. 5, 2007
Excellent! Everything worked great. the only suggestion is when cooking it in the oven have it placed on a foil lined pan.
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49 users found this review helpful

Rita's Sweet Holiday Baked Ham

Reviewed: Dec. 28, 2008
The flavors worked very well. But the recipe says that the liquid would be absorbed by the ham. None of mine did, but that was fine.
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1 user found this review helpful

Tofu a la Bourguignonne

Reviewed: Jan. 29, 2009
I really found this to be blah. Doubled the mushrooms and fresh tomato. Needed a lot of salt and pepper. Still feel it needs something. I served it over a bed of wilted spinach and sprinkled it with Parmesan because it tasted more like a pasta dish than a Bourguignoone.
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3 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Feb. 24, 2009
Definitely needs the plain yogurt to set it off. Is a heavy soup. Good for the winter.
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2 users found this review helpful

BBQ Feta and Hot Banana Pepper Turkey Burgers

Reviewed: Apr. 21, 2009
Watch out. I cooked this in a skillet using olive oil. What a mess. Spatter everywhere. I used a 85-15% grind of Turkey. Flavor is good, but you need to be more creative with seasoning than S&P. Do what your family likes. I added sofrito (hispanic touch).
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1 user found this review helpful

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