anmlnrs Recipe Reviews (Pg. 1) - Allrecipes.com (1890649)

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Scalloped Tomatoes

Reviewed: Apr. 21, 2014
I used tomatoes that I had blanched and froze from last year's garden, and drained most of the juice. I followed the recipe, adding additional brown sugar because we like them sweeter, basil, garlic salt and parmesan cheese. Instead of white bread cubes, I chopped up garlic herb rolls my hubby had bought at the bakery. We loved this and it will be a go-to recipe for our tomatoes this year!
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Ninety Minute Cinnamon Rolls

Reviewed: Mar. 21, 2014
Wow. I doubled the recipe and I was able to make 28 good sized rolls. I used two 12 hole cupcake tins and one small square pan. The centers rose quite high while baking on the rolls in the tins. I'm not sure why, but it didn't matter. These are wonderful. My EMT class will enjoy them for breakfast in the morning, that's for sure! Thank you so much for this recipe.
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Creamy Potato Leek Soup II

Reviewed: Mar. 4, 2014
I've never used leeks before but I heard they make a great soup. I found this recipe and because of the ratings decided to try it. I used baby reds and a few gold potatoes (since that is what I had on hand), 8 cups chicken broth, 2 bay leaves, and a pinch or so of thyme, parsley, rosemary and dill seed. I fried half the bacon suggested to a nice crisp. I rinsed three medium size leeks and used part of the white bulb and most of the green leaves, chopped thinly and used the bacon grease to sauté the leeks til tender. And as others suggested, I added 2 chopped garlic cloves with the leeks. Then I used half and half and 2% milk. A little pepper, didn't add any salt, and this is delicious. Next time I'll add chopped celery and carrots with the leeks. This is definitely a keeper.
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Feb. 26, 2014
I followed the instructions as written with a slight change. I used two boxes of cake mix, one german chocolate and one yellow, made separately and as directed on the boxes (they were both 15.25 oz sized boxes so the amount of water suggested in this recipe would have been too much). I made the cookie dough batter as written except I didn't have mini chocolate chips. I used regular white, milk chocolate and semi sweet chips. I then used a tablespoon to make the balls, and cut the balls in half to make enough for 48 cupcakes. I placed the dough balls on a waxed paper lined cookie sheet and froze them for one hour. Since they were smaller in size, they froze solid in that time. I put approx. 1/8 cup of batter in the cup cake liner, placed a cookie dough ball in the center, then added another 1/8 cup of batter on top. I baked them for exactly 19 minutes and they came out perfect. I took them to my EMT class and everybody raved about them. This is definitely a keeper!
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Zuppa Toscana

Reviewed: Feb. 12, 2014
I have to say I took this recipe and ran with what I had and it was delicious. I used homemade sweet Italian sausage, browned in a skillet with sweet onion. I used a quart and a half of chicken broth, fresh mushrooms and golden potatoes. I brought it to a boil then reduced heat to low and let it simmer. About half an hour before dinner, I added chopped fresh baby spinach and canned milk. Served with garlic cheddar bassy biscuits. Whole family loved it.
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Homemade Sweet Italian Sausage (Mild or Hot)

Reviewed: Feb. 9, 2014
Tweaked it just a bit for our tastes and as others suggested. I used 5 lbs of fresh pork sausage. I decreased the salt to 1/2 tsp and nearly doubled all the other seasonings except fennel because I didn't have any. Also added two cloves minced garlic and increased the brown sugar to 3 Tbl (we like it sweet). The salt was almost too much but I can't guarantee the butcher didn't add salt... All in all very good.
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Slow Cooker Baked Beans

Reviewed: Jan. 8, 2014
I'm making these now. I used 16oz great northern beans soaked overnight and then boiled for 15_min. I added a Tbl molasses, 1 Tbl minced garlic and a cup of brewed coffee (Emeril's secret ingredient). Can't wait for these to be done. The sauce tastes great!
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Zucchini Provencal

Reviewed: Jul. 29, 2011
My family demands all italian meals be loaded with garlic (they are obviously afraid of vampires), so I saute'd about 4 cloves worth of garlic with the onion and zucchini. I did not seed the zucchini as it didn't say to do so in the recipe, but I don't think it would make a difference. I made such a huge batch I am happy to say we had leftovers. And, like so many italian dishes, this was even better the next day.
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Zucchini Brownies

Reviewed: Jul. 29, 2011
Made recipe as written except I did omit the nuts and I frosted the first batch. They practically flew out of the pan! The second batch (made the next day) was just sprinkled with powdered sugar and taken to a bake sale. They were the first item to sell out. No question, this is a keeper, and not one person believed they were made with zucchini.
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Zucchini Cobbler

Reviewed: Jul. 29, 2011
Have tons of zucchini from the garden to use up. Found this recipe and decided to take a chance. Glad I did. I would give this recipe 10 stars if I could. Only made a couple changes because of what I had on hand. I used 6 cups zucchini and simmered it w/ the lemon juice for about 20 minutes. I used 2 C flour and 2 C oatmeal and 1/2 C brown sugar and 1 C white sugar for the crust/crumble. Turned out great. For the person who said this was dry, its like a combination apple cobbler + apple crisp. Way too delicious not to make again and again. And because I followed the directions and peeled and seeded the zucchini, not one person in my family had any clue there wasn't a single apple used in this recipe.
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Bacon Wrapped Smokies

Reviewed: Feb. 8, 2011
I cut the bacon into 1/3 but didnt have any toothpicks. It didnt matter. Used closer to a cup of brown sugar to make sure all of the smokies were nicely covered. Baked as directed, then I broiled them for 3 minutes to crisp the bacon. I also drizzled 1/2 cup maple syrup over the top after cooking to keep them moist while being kept warm as another reviewer suggested. OMG. These did not last long. You might want to double or triple the recipe and be prepared to make them again.
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Whipped Shortbread Cookies

Reviewed: Dec. 10, 2010
I omitted the cherries, as I didn't have any on hand. Also, I whipped 1 cup of salted butter by itself for 2 minutes on med speed with my kitchenaid, then I added the powdered sugar and 1 tsp vanilla and whipped it again for another 3 minutes. I added the flour, 2 level cups, all at once and whipped it for about for 3 more minutes. Then I added 1 TBS milk and I whipped the entire mixture for another 7 minutes, stopping only to scrape the sides of the bowl occasionally. I used a melon baller to shape the cookies and I baked them for 18 minutes at 350, until the bottoms were golden brown. I removed the cookies to a paper towel lined rack and dusted them with powdered sugar. They melt in your mouth. Even with the small size, this recipe only made about 3 dozen cookies. My advice is to double or triple the recipe. They will not last!
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Country Apple Dumplings

Reviewed: Oct. 2, 2009
OMG, you're not kidding. These are to die for. Calories-schmalories, if you're looking for a comfort food this is it. I used a cup of sugar, but kept everything else the same. Next time, I'll do half white and half brown sugar. I used mountain dew, as it is what I had on hand, and baked for just 35 minutes until they were a dark golden brown. YUMMY. Thank you to docswife. I wasn't an apple-pie-type-desset fan, until now.
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Cola-Basted Ham

Reviewed: Dec. 17, 2008
Tender and juicy. A bit sweet, but that is what you expect when you cook with pepsi. Unlike other reviews, I did not think the ham tasted like pepsi, only the sweetness of it.
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Apple Pecan Cornbread Dressing

Reviewed: Dec. 17, 2008
This was fantastic. My family thought this was the best dressing they had ever had. I have to agree.
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Zucchini Bread IV

Reviewed: Oct. 4, 2008
Started with the basic recipe and added a banana (only had one on hand) and 1/2 cup semisweet choc chips. Very moist, and great flavor. Added the streusel topping as others suggested. Will be making this again.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Aug. 24, 2008
I had 4 frozen salmon fillets and was not quite sure what to do with it until I found this recipe. I prepared the marinade with a few additions: added 1/2 tsp minced garlic, 2 tbs mayonaise, and I used honey mustard dressing since I didn't have any dijon on hand. I covered the fillets in the marinade while they were still frozen and covered the cookie sheet with wax paper and allowed the fillets to thaw and marinate over night. The next day, I scraped off the marinade and added more honey, mayo, butter and dressing, and also blended in 1/2 cup seasoned bread crumbs and parsley. This was then used to cover the fillets. I baked at 400 for 12 mins (based on the rec of 10 min per inch of thickness) and then turned the broiler on high for approx 2 minutes. The fillets were flakey and juicy and everyone loved it.
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Tasty Green Beans

Reviewed: Aug. 22, 2008
I'm not a green bean person, but I have to say this was pretty good and my family raved about it. I cut the soy sauce to 1/4 cup and increased the onion and garlic just a bit. Very flavorful. Will be making this again and again.
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Colossal Caramel Apple Trifle

Reviewed: Aug. 10, 2008
I am not the apple fan in the family but my hb and son are and they loved this. As it was, I cut the recipe in half and still had leftovers. I used cinnamon caramel apple dip instead of caramel sauce and I think the cinnamon was a little overpowering. I also used angel food cake cut into pieces and it did not get soggy. Next time I will use the caramel ice cream topping as suggested in the recipe. This would also be good substituting bananas instead of apples.
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Feta Cheese Ball

Reviewed: Aug. 10, 2008
Do die for!!! I used 4oz feta cheese (w/ basil and tomato) and 8 oz whipped cream cheese. Every one loved this and asked for the recipe. A definite keeper!
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