Cory P Recipe Reviews (Pg. 2) - Allrecipes.com (18895642)

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Cory P

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Basic Cheese Polenta

Reviewed: Oct. 29, 2009
Perfect polenta recipe! I made it without the cheese and used the recipe in a sort of Polenta Parmesan. Also, I found that I only had to refrigerate it until it was cold throughout (so, about an hour on a sheet pan, spread thin).
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Roasted Beets and Sauteed Beet Greens

Reviewed: Oct. 29, 2009
Overall, good. I sautéed the greens using rosemary olive oil. I added carrots into the roasting beets and then, at the end, threw them all into the sautéed greens with balsamic vinegar. This left a nice combination of sweet (from the beets) and acid (from the vinegar). I'd make it again.
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4 users found this review helpful

Poblano Chile Enchiladas a la Gringa

Reviewed: Nov. 29, 2008
Fantastic! I've made these by the recipe, and I've also added spinach and mushrooms. Both were great!
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3 users found this review helpful

Curried Leek Soup

Reviewed: Oct. 19, 2008
Very good. To make just a little more soup, I added 1 cup water, one more teaspoon boullion, 1/4 teaspoon more curry powder, and a diced Yukon Gold potato. I also pureed about 1.5 cups of the soup at the end. This recipe has a wonderful curry flavor without being overpowering or spicy. It's also pretty healthy!
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3 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Aug. 13, 2008
Pretty darn good, basic marinara sauce. I added a cup of (rehydrated) dried TVP (textured vegetable protein) to make a meatless "meat' sauce. I love how easy this is to make!
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1 user found this review helpful

Kalamata Olive Tapenade

Reviewed: Jun. 15, 2008
A good tapenade. I used a Mediterranean olive mix, which worked fine. If you're dumb like me and but olives with pits in them, just use a meat mallet to whack the olive and the pit comes right out!
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80 users found this review helpful

Chocolate Bar Fondue

Reviewed: May 25, 2008
Very good. For dipping, we used green and red apples, orange sections, strawberries and angel food cake. I used brewed coffee instead of instant coffee. I should have added more (I used 2 tbsp, next time I'll try 1/4 to 1/3 cup).
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3 users found this review helpful

Cheese Fondue

Reviewed: May 24, 2008
Awesome, traditional fondue. Following the other reviewers, I used a dry white wine (Sauvingon Blanc). Perfect consistency and taste! For my fondue pot (aluminum), I heated the wine and melted the cheese over Sterno. Then I swapped for two lit tea lights on top of an upside-down ramekin. That worked perfectly! And, FYI: If the cheese burns to your fondue pot, heat it on the stove with lemon juice in it... that'll help release the burned bits.
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1 user found this review helpful

Rainbow Trout with Yogurt Sauce

Reviewed: May 24, 2008
Good, though the yogurt sauce alone is a little bland. Be sure to add plenty of lemon pepper to the trout. Also, you can cut the yogurt sauce recipe in half and still have PLENTY of sauce.
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4 users found this review helpful

Butternut Squash Soup

Reviewed: Apr. 26, 2008
Very good. I used 1/2 the (light) cream cheese and extra cayenne. My squash was out of season, so I had to add a couple of tablespoons of sugar. That made it perfect.
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Dec. 8, 2007
Very cream-cheesy! I usually cut it in half, since this recipe makes quite a bit. Half is enough to lightly frost 24 scones.
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1 user found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Dec. 2, 2007
Very good, though my diced crab was a little too big. (I used imitation crab) Next time, I'll be sure to mince the crab very finely. Perhaps into the food processor after cooking it with the green onions.
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Better Than Pumpkin Pie

Reviewed: Nov. 23, 2007
Awesome. I used my own pie crust recipe, and it turned out just fine. Cook time was more like 70 minutes.
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Pasta with Roasted Butternut Squash and Sage

Reviewed: Oct. 18, 2007
This recipe was not at all what I expected... but excellent. The contrast between the tart balsamic, rich meat/cream and the sweet butternut squash created a nice depth of flavor. I doubled the squash (about 3 cups, 1/2 a squash) and used macaroni noodles (didn't have penne). Other than that, no changes were necessary. Pair this dish with a crunchy vegetable for a nice texture contrast.
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Jamaican Beef Patties

Reviewed: Oct. 13, 2007
Good filling. I added a little Creole seasoning for some kick, and next time I might cut up a hot pepper for a lot more kick. Next time I'll leave the Curry powder out of the pastry. Or, reduce it a little, as the flavor was a little off for me.
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Broccoli and Tortellini Salad

Reviewed: Sep. 22, 2007
Very nice. A sweeter dressing than I had expected (though, I should have known with the sugar). I omitted the raisins (didn't have any) and used frozen tortellini (cheaper) and frozen broccoli florets, which I blanched for a minute and plunged into ice water. I like the texture contrast, though the texture declines after a few hours. The flavor is still good, though. If you want the crunch of the broccoli and sunflower seeds, serve it right away. Otherwise, it's still good later.
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Spanish Rice II

Reviewed: Sep. 1, 2007
Outstanding. Easy to make, and worth every minute. A nice side dish to kebobs or other grilled foods.
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Broccoli Coleslaw

Reviewed: Sep. 1, 2007
Excellent! Don't forget the sunflower seeds and the ramen... they really make the recipe.
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2 users found this review helpful

Displaying results 21-40 (of 95) reviews
 
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