CAROLEGABLE Recipe Reviews (Pg. 1) - Allrecipes.com (18846669)

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Mama Corleone's Sausage and Peppers

Reviewed: Jun. 22, 2014
Delicious! Made this last night for my husband and me. We loved it. I will definitely make it again. The only changes I might make are to add a little more garlic and olive oil. There did not seem to be enough to coat the pasta, I will have to admit though that I did not measure out a quarter cup and so may have used less than that. We love garlic in our house and more is always better.
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Chef John's Smothered Pork Chops

Reviewed: Jun. 8, 2014
Made this tonight for the first time because I was looking for something a little different to do with pork chops. I made six chops and doubled the ingredients for the gravy. The only other thing I did differently was to substitute sour cream for the buttermilk, based on another reviewer's suggestion. It was fabulous! I served it over noodles and with biscuits and three bean salad on the side. My husband loved the gravy so much that he poured it over the hot biscuits. Delicious!!!
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 24, 2012
Made one last year for Thanksgiving and it was gone in minutes after dinner. I made 2 this year and they lasted "slightly" longer. Absolutely delicious...everyone wanted the recipe. Amazingly simple to put together, especially with pre made crusts. For last year's pie I had some extra Steenstra's almond cookies which I crushed up to make the crust...yum. This year I just used ready made crusts and the pie was equally as good.
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Caesar Salad Supreme

Reviewed: Sep. 6, 2011
Honestly, this dressing is like crack. The only thing I do differently is to whirl it all up in the food processor so all the parts (anchovies!) are blended in so no one can turn up their nose. When I make it I am like a kid with cookie dough, scraping up every bit from the container. This weekend I made a double recipe: made salad for company and there was not a speck left. Tonight took the rest and made a chicken pasta caesar salad, adding scallions, cherry tomatoes and red peppers. Yum,yum, yum. I will never eat another caesar dressing. Thank you, Karen!!
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Italian Wedding Soup I

Reviewed: Apr. 16, 2011
I am giving this a 5 even though I think it needs the help of reviews. I read reviews the first time and used only 1/2 cup and also added beef broth. Forgot about the reviews the 2nd time and used a whole cup of orzo and no beef broth...the soup was overwhelmed by the orzo. DEFINITELY use only 1/2 cup of orzo!!! Also flavor is better with some beef broth. Delicious though, and I am glad I found it.
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Refried Beans Without the Refry

Reviewed: May 23, 2010
Delicious...I used a can of chiles instead of the jalapeno b/c that's what I had, cut the salt in half as suggested, and used 2 smallish onions. I thought about using my food processor to mash them but used a traditional potato masher instead for better control of how much whole beans were in it. I also drained the beans very well then added some liquid back in. My whole house and even my yard smelled delicious all day!
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Roasted Pork Tenderloin

Reviewed: Apr. 26, 2010
Made this for company and it did not turn out well at all. First of all I checked the temp of the meat at 2 hours (the low end of cooking time) and it was well over 160. Consequently it was all dried out. The temp needs to be checked early and often. Also, if you like the taste of sauerkraut leave out the apples, onions and sugar. I think these modifications gave it an odd flavor, mellowed the tang too much, in my opinion.
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Bow Tie Pasta with Sausage and Sweet Peppers

Reviewed: Apr. 17, 2010
Delicious quick and easy. I have just found out for the first time ever that I have high cholesterol so I have been loooking for low fat recipes. This was perfect...I found a very good Italian sausage made of chicken and used red and green peppers for aesthetic purposes. I also sauteed a little garlic and some onion in olive oil before cooking the peppers. 5 stars!
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Chicken Pot Pie IX

Reviewed: Dec. 23, 2009
I have made this lots of times but finally decided to review it. Everytime I make it it is gobbled up in no time! I made it first exactly as written and it was delicious. Since then I have made some changes for convenience, mostly. First of all I use premade piecrust. Second, I have replaced the chicken breasts with a store bought rotisserie chicken and use most of it. When I cook the vegetables I cook the carrots and celery for 10 minutes and then add peas the last 5. I cook the bottom crust in the oven while I am making the sauce to ensure that it gets done. THe last thing I have done mot recently is to simmer the bones and skin from the chicken in a little water to make the chicken broth. Yum! This is a > (greater than) 5 star recipe.
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Favorite Old Fashioned Gingerbread

Reviewed: Nov. 1, 2009
Just made this for my husband who recently had heart surgery and is very conscious about what he eats. He loves gingerbread and ginger snaps and I wanted to make him something he liked but felt OK about eating. The changes I made were to increase the spices (esp the ginger) as others have mentioned, replaced the sugar with Splenda and the flour with King Arthur's whole wheat flour. He loves it! Thanks for the recipe!
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Stephanie's Freezer Spaghetti Sauce

Reviewed: Oct. 4, 2009
5 star recipe! I had lots of tomatoes and I am not a canner so I was thrilled to find this recipe, as my family and I love Italian food. I made and froze several batches of this in the past two weeks. Some things I did differently: I cooked it on the stove and in 1/2 batches so I could use my Dutch oven. I kept all of the ingredients the same except I increased the amount of garlic. I blanched the tomatoes so I could remove the skin. While cooking I simmered for 2 hours with the lid on and then for another 2-3 hours uncovered until the consistency looked just right. I added the tomato paste during the last bit of cooking. My family loved this and all agreed that it was much, much better than jarred sauce. One big problem: we have already started to eat the sauce and I am sure it won't last long!
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 17, 2009
Just pulled a double batch of this out of the oven and my house smells heavenly. I needed cornbread to "go with" stew for lunch tomorrow and decided to try this recipe rather than using a mix. I am not a cornbread eater but my husband, who is, has been circling the kitchen for the last 15 minutes slicing off pieces and declaring this the best cornbread he's ever eaten. So, thought I should log on and give this 5 stars. I made the recipe exactly as given except that I mixed milk with vinegar rather than buying buttermilk. It is incredibly easy...I combined all ingredients in the pan I melted the butter in. Thanks for sharing this recipe.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Aug. 13, 2008
Tried this last week-end...delicious and easy. I used Sweet Baby Ray's sauce and also put the chicken breasts in the microwave on defrost for a minute or so. I shredded it and served it on buns with bread and butter pickles. I am making this for a back to school lunch for my staff when school starts next week.
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