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

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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

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

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

Grandma Nena's Lumpia and Pancit

Reviewed: May 22, 2009
Warning this recipe is bad. It leaves holes on what to do. How much is half a head of cabbage and how do you cut it? Do you honestly think 1 pound of chicken cooked in water is going to do anything? Then it was bland. I added onion and garlic to try to save it. Then 8 ounces of canton noodles do not need 8 cups of water to cook in. The recipe made it seem as if you should use all of it. Quite frankly I only used 3 cups to get the noodles right. Pancit is a casserole not a soup. The remaining half of the mixture is supposed to go into lumpia's (made with spring roll wrappers not lumpia wrappers) and the mixture is way to coarse for that. Definitely have to chop it fine. Good luck making this. I've been a cooking school instructor for 13 years and I had to really change it to get it to work.
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10 users found this review helpful

Wasabi Almonds

Reviewed: Jan. 28, 2010
Didn't think to much about this one. The kosher salt overpowered it all. I thought the wasabi would be stronger, but maybe my powder was getting to be to old.
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6 users found this review helpful

Homemade Smoked Almonds

Reviewed: Jan. 28, 2010
Really enjoyed these. I was surprised that the celery salt did not overpower everything, but rather complimented it all. I feel it is important to use a liquid smoke that doesn't have MSG in it. Read your labels, they're out there and it's a better product without it.
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6 users found this review helpful

Wilted Spinach Salad

Reviewed: Oct. 22, 2009
Made this last night and will again in 2 days (for company). I really recommend reading the recipe through before starting. The egg added raw to the bacon grease took me by surprise. I had just read the ingred. and hard boiled them all. Also please note that this is written for 12 servings. Making it for 4 people was tricky by doable. Next time I will add more time to the eggs for hardboiling. Mine came out at soft boil which wasn't bad, but isn't for everyone. Also a tip: Use "old eggs-not as fresh" they're easier to peel. And you shouldn't cover the eggs as directed. By doing that it traps the sulfure and causes the egg yolk to develope the green ring around it.
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5 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

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

Colleen's Slow Cooker Jambalaya

Reviewed: Aug. 31, 2012
Flat tasting and boring. Cooked to long and made the chicken mushy.
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2 users found this review helpful

Honey Crystal Almonds

Reviewed: Jan. 28, 2010
Didn't like the texture of the coarse sugar. It stuck together once stored (after it was totally cool.) Wouldn't make this again.
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2 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

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

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

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

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

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

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

Shrimp Francesca

Reviewed: Aug. 10, 2010
Quick and easy. My friend is gluten free and I used gluten free bread crumbs. It worked great. I just bought quartered artichoke hearts to keep it simpler. We did cut back the garlic to about 3/4 tablespoon of garlic which seemed the right amount for us. Glad I made it.
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1 user found this review helpful

General Tao Chicken

Reviewed: Mar. 26, 2010
Really liked this. I read some reviews and followed them. Cut back on sugar and ketchup added garlic. Tossed in some sugar snap peas and carrots. It was really good. Some people thought it was a lot of work; it's just the frying of the chicken pieces. Just do it in batches while you work on the rest of the recipe. Not hard at all.
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1 user found this review helpful

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