erz2002 Recipe Reviews (Pg. 1) - Allrecipes.com (18955553)

The Best Parmesan Chicken Bake

Reviewed: May 28, 2012

This was pretty good. I used "Best Marinara Sauce Yet" for the prepared marinara called for. I liked the croutons, but I think next time I'd crush them up, as I would've liked more even distribution.

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Cajun Roast Beef

Reviewed: May 14, 2012

I read through all the reviews before making this, and couldn't decide how long to leave the meat in the crockpot. We ended being away from home longer than anticipated, so the meat cooked the full 10 hours. By that time, the meat had cooked for so long that it shredded without any effort. We'll eat the leftovers on sandwich rolls. I did leave out the horseradish (didn't have any, and I don't care for it anyway) and used cider vinegar instead of malt. I would make this again.

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Momma's Wine Cake

Reviewed: May 6, 2012

This was easy to throw together and turned out very moist. I chose to "flour" my pan with the cinnamon-sugar as suggested in the foonote. It has a delicate flavor. My husband ate his slice with strawberry jam, but I can see this going well with strawberries in a lite syrup.

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Overnight Vegetable Salad

Reviewed: Apr. 17, 2012

Pretty good. I omitted the celery and onion (don't care for either one raw), but otherwise followed the recipe as directed. I thought the dressing had just the right amount of sweetness and balanced the vinegar nicely.

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Carrot Cake Oatmeal

Reviewed: Apr. 15, 2012

LOVE this! I did cut back on the nutmeg (probably only used 1/4 tsp.). Since I didn't have plain yogurt, I decided to use toasted vanilla coconut yogurt, which I thought went well with the other carrot cake flavors and it added just a touch more sweetness. Thanks!

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Turkey Fried Rice

Reviewed: Feb. 26, 2012

This is surprisingly good. I did an ingredient search for turkey and lettuc and found this recipe. I didn't make the rice the night before. Instead, I made it a couple hours in advance and cooled it on a cookie sheet in the fridge. I swapped the green pepper and celery for peas and shredded carrots. Thanks for this new way to use leftover turkey.

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Black Bean Vegetable Soup

Reviewed: Feb. 20, 2012

I made this recipe as written. I found it to be bland and a thinner consistency than I was hoping for. It's just OK - nothing to write home about. Probably won't make again. Thanks anyway.

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Chicken Cacciatore Skillet

Reviewed: Feb. 17, 2012

I was looking for a recipe to use up a small amount of leftover cooked chicken (about 1 1/2 c.) and spaghetti sauce and found this. I wasn't expecting much, but this was actually pretty good. I thougt the rice might be weird, but it worked (though I could see making this again and serving over pasta). This did take longer than the stated 35 minutes, however, and I was even starting with cooked chicken. Still, I appreciated this easy, relatively quick meal that allowed me to use up random ingredients I had sitting in the fridge.

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Doggie Birthday Cake

Reviewed: Feb. 8, 2012

Well the birthday boy really seemed to enjoy this cake, so 5 stars it is! I did include the optional honey. I baked this in a 9 inch round cake pan for ~25 minutes.

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Raspberry Pie I

Reviewed: Feb. 4, 2012

Very good, though I did make a few changes based on other reviews. I used thawed frozen black raspberries (didn't drain the berry juices), no water, 4 T. cornstarch and 8 tsp. tapioca (8 tsp. = 2 T. and 2 tsp.). I had no issues with the pie being too runny.

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Pasta Pizza Venison Bake

Reviewed: Feb. 3, 2012

Very good. I did use 1/2 lb. venison and 1/2 ground beef and added minced garlic to the meat while it cooked. We did think this needed more sauce though, so next time I will double the pizza sauce.

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Biscuit Baking Mix

Reviewed: Feb. 1, 2012

So glad that I found this recipe. I make a batch of this up and store it in the freezer to keep on hand. Thanks for sharing.

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Lemon Pie Bars

Reviewed: Feb. 1, 2012

These were a hit at the work party I took them to. I did make make 1.5 times the filling recipe. This will be my go to recipe for lemon bars. Thanks.

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Basic Beef Stock

Reviewed: Jan. 31, 2012

This is a great recipe to keep in your back pocket. I did leave out the tomato (the tomatoes we can get in PA in January aren't great) and parsnip (used more potato instead). I saved the meat (which literally fell off the bones) to use for another meal rather than discarding it. I got 3 quarts of stock.

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Keon's Slow Cooker Curry Chicken

Reviewed: Jan. 30, 2012

I was really excited to try this recipe, but it didn't live up to my expectations. I made a few changes to lighten up the recipe - light coconut milk, reduced fat soups, and left out the extra salt. I also reduced the curry to 2 T. and the cayenne to 1 tsp. I wish I had reduced the cayenne to 1/2 tsp., as 1 tsp. was still a bit much for me. I'm hoping this is better as leftovers.

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Pumpkin Pancakes

Reviewed: Jan. 28, 2012

I just finished eating these pumpkin puncakes, and they are fantastic! I made the recipe as written with only one small change - I was short 1/4 c. of pumpkin puree, so I added applesauce to make up the difference (I couldn't detect the applesauce - I think it just added needed moisture). As other reviewers have mentioned, these do need a little help to get them to spread out, so I used the back of the measuring cup I was pouring the batter into the skillet with. So glad I finally tried this recipe :)

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Peanut Butter Kisses I

Reviewed: Jan. 9, 2012

I guess I might have enjoyed these more had I taken their advice to take these out early. I baked for 25 minutes and ended up with a crunchy, crumbly cookie. I might try these again if I ever have leftover egg whites.

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Good Old Meat Pie

Reviewed: Jan. 9, 2012

This was really good, but I couldn't give this 5 stars because this needs salt (and I'm not a salt fanatic by any means). Also, my carrots were still crunchy, so next time I will saute them with the onion and potato.

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Hot Pizza Dip

Reviewed: Dec. 6, 2011

This was a hit at the party I served it at. I took the suggestion of other reviewers and made the recipe the night before to let the flavors meld. I used reduced fat dairy ingredients. Also, I used the bite size pepperonis and left off the pepper and olives since I was serving this to a crowd. This recipe is a winner!

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Plum Pudding

Reviewed: Nov. 7, 2011

We enjoyed the flavor of this dish, and I was happy to find a recipe to use some of the plums from our tree. I replaced the water with the liquid that was produced from the thawed, frozen plums. I cut the amount of sugar in half. I really wish, though, that the recipe would've specified the size of plums to use or given a weight. My plums were small, so I ended up with way too much biscuit topping for the amount of plums. I will know to use more plums next time.

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