Cookingfor3 Recipe Reviews (Pg. 1) - Allrecipes.com (18891863)

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Garlic Butter

Reviewed: Jan. 4, 2012
Melted and brushed liberally on breadsticks. YUM! Didn't adjust for saltiness.
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2 users found this review helpful

Soft Garlic Breadsticks

Reviewed: Jan. 4, 2012
YUM! Brush with melted garlic butter prior to baking (recipe on this sight - don't adjust for saltiness as suggested in reviews).
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2 users found this review helpful

Ragu® No Boiling Baked Ziti

Reviewed: Mar. 14, 2011
Easy and yummy. I used nonfat plain yogart in place of ricotta and swiss on top. I also added frozen corn. Next time I'll add some diced onion and maybe some cooked ground beef.
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1 user found this review helpful

Split Pea and Sausage Soup

Reviewed: Sep. 30, 2010
Delicious, nutritious, economical, easy! My substitutions: two Knorr bouillon cubes and 4 cups water in place of broth, Summer sausage in place of kielbasa sausage, 16 oz yellow split peas, omitted bay leaf and salt. I also added extra water to thin soup, it was very thick. Can't wait to eat the leftovers for lunch. Thanks R. Austin!
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13 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 21, 2009
Tried last night - AWESOME! Left roast in oven 4 hours with oven off then reheated at 300 degrees F. My friend gave me this recipe and she included the following... After roast has been in oven for a few hours with the oven off cook according to instructions below. For Rare: 45 min @300 For Medium: 50 min @300 For Well Done: 55 min @ 300 I used an oven thermometer and removed the roast when the temperature reached 146 degrees. Let roast cool at least 10 minutes before cutting. For second cooking time, don't turn oven too high because the outside will cook too quickly. I used an Eye of Round cut - excellent!
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27 users found this review helpful

Blueberry Waffles with Fast Blueberry Sauce

Reviewed: Jan. 25, 2007
Yummy. I especially liked the sauce.
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2 users found this review helpful

Peppered Cilantro Rice

Reviewed: Jan. 25, 2007
I've made this twice. The first time I followed the instructions. The second time I didn't have garlic or onion so I used 1 tsp onion powder and 1 tsp garlic salt in place of table salt. Both versions were FABULOUS!!! Thank you, Laura!
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4 users found this review helpful

Focaccia Alla Genovese

Reviewed: Oct. 12, 2005
I felt like this was more trouble than it was worth. It wasn't bad, but I like my bread maker's focaccia bread recipe better.
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11 users found this review helpful

Biga

Reviewed: Oct. 12, 2005
I didn't have much success with this. There is only one recipe on this site that uses Biga (foccocia bread) and I didn't think it was very good. It was an interesting experience though and I am still interested in learning about bread starters, but I don't think this is for beginners. I ended up with a lot of Biga left over after I tried the foccocia bread recipe so I modified the Amish friendship bread recipe (also from this site) the best that I could and used it for that. The Amish friendship bread was good and the fermented flavor of the biga in the bread was yummy, but I think one needs to know a little about bread before trying this particular method.
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31 users found this review helpful

Skillet Corn Bread

Reviewed: Jul. 27, 2005
This was very dry. The only changes I made were to omit celery and cook in a stone pan. The flavor was good and I loved the corn, but I would have liked a moist bread better.
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1 user found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jul. 21, 2005
Wow, very yummy and nutritious! I used Tones Taco seasoning from Sam's Club. I weighed it to get the number of ounces required for the recipe; next time I will use a little less because it was spicy for my taste. I will make this again!
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1 user found this review helpful

 
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