ANUBUG Recipe Reviews (Pg. 1) - Allrecipes.com (1910857)

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 29, 2009
My first stuffing and the first Xmas dinner I made. It was a hit. The picky men all said I should send it in to a contest!!! I couldn't take credit for it! I found 375g turkey sausage enough (jsut under a pound). Total of 7 cups of bread (60% wheat) and 1 cup chicken stock. Only 3TBSP butter needed and no turkey liver. FANTASTIC.
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Baked Ziti I

Reviewed: Nov. 13, 2003
hearty! I tried it without meat and it wasn't as good.
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Carrot Rice

Reviewed: Nov. 13, 2003
Simple, excellent recipe. I made the rice in a rice cooker (I never get it right when I use the stove top method). Simply 1 cup basmati to 2 cups water, plop in slow cooker and done. The rest is foolproof once your rice is the right consistency.
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3 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Apr. 23, 2003
Truly wonderful. Toasting the almonds is a must I think. I usually have a problem with dressings that are too tart and tangy, but this dressing was mellow and sweet (but not too sweet). It looks grand. I made it exactly as stated and found it perfect. Yes, only dress the salad at the last minute, and only add just enough to lightly coat the leaves. Thank you so much for the recipe Jamie.
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3 users found this review helpful

Luscious Chocolate Truffles

Reviewed: Dec. 20, 2002
These are great. Easy, crowd-pleasing and very attractive and decadent looking. Tips; divide the mixture into four parts and chill separately. They take a while to roll, and while you're making one batch, the rest of the mixture may get soft and sticky. Also, chill in a shallow container so the mixture hardens more evenly (and faster). I used ground pecans, cocoa and medium flaked unsweetened coconut. My friends loved them and thought they had a dozen ingredients!
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102 users found this review helpful

American Lasagna

Reviewed: Dec. 20, 2002
This was a great, classic lasagna that will suit all tastes. I used crushed (instead of whole) tomatoes since my family doesn't like chunks. Make sure your top noodle layer is well covered with sauce and cheese, otherwise the noodle will get crunchy (which ruined it for me - but that was all my fault). This could easily have used another TBSP parsley and another 1/4 cup of fresh basil. If you are making for a crowd, it will definitely be a hit.
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Roasted Vegetables

Reviewed: Dec. 9, 2002
The veggies themselves browned beautifully, but I thought that the herbs gave a slightly bitter taste (just a personal thing). I may have liked it more if the coating was simply an olive-oil, salt combo. Otherwise the combo, color, texture was great.
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Southern Sweet Potato Bread with Pecans

Reviewed: Dec. 9, 2002
I usually never make loaves, but this was great. My co-workers gobbled it up. It is moist and flavorful. I didn't use raisins, just a few extra pecans.
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11 users found this review helpful

Easy Key Lime Pie I

Reviewed: Dec. 5, 2002
I couldn't get key lime juice so I used a 1/2 cup mixture of mostly freshly squeezed lime and just a bit of freshly squeezed lemon. (I botched up the suggested 1/2-1/2 lime-lemon suggestion below). But it was very tart anyway. Right after it cooled down, I tried a piece. It was too tart. But after 1 day in the fridge, it was divine. The keebler prepared graham crust was perfect, the amount of filling and texture were perfect. My husband and I loved it! Thanks for this simple recipe. I'm going to make this for many potlucks and holidays to come!!
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Corn and Zucchini Melody

Reviewed: Dec. 5, 2002
The bacon and cheese were what I could taste the most - which is good, cuz I love both! I love bacon and cheese in just about anything. I used thawed frozen corn and cut the zucchini in rounds, then quarters. I think keeping the zucchini thick and chunky allows it to stay crisp yet tender (it cooks fast). This was very filling. I served it with mushroom rice and the Pan fried asparagus (this site) and hubby and I were stuffed.
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Pan-Fried Asparagus

Reviewed: Dec. 5, 2002
OOOOHHHHH! These were divine. I've been eating raw or steamed veggies for so long (to save cooking time) that I'd forgotten how lovely cooked & flavored veggies are!! I used half the salt and it was good. I had a LOT of butter left in the pan. Scaled to 5 - it was barely enough for hubby and me. So make lots!
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Cocktail Meatballs

Reviewed: Dec. 3, 2002
The sauce was fantastic and went really well with the meat. But the meatball itself was missing something that I can't put my finger on. Something like salt, tomato paste or garlic or a combo. I think once you find your favorite meatball recipe, this sauce is great to cook them in. Thanks for the recipe.
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5 users found this review helpful

Cashew Chicken I

Reviewed: Dec. 2, 2002
I think the type of cracker matters! I used champagne cracked pepper - not buttery enough I guess. Maybe Ritz would have been better. The coating was too thick and crunchy and a bit dry.
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6 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Dec. 2, 2002
The coating was superb - make sure its well ground up. Another reviewer was right; it does cover up the taste of salmon. But I'm not that passionate about the taste of salmon - so I loved it. It is a grand way to serve fish. If you make extra topping, save the rest in the freezer!
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Best Lemonade Ever

Reviewed: Dec. 2, 2002
My husband loved this. I made it scaled down to 4 cups of water, but I added five instead, and I strained the pulp out. What has prevented me from making lemonade before was the gritty sugar left over, but this method gets rid of it. Thanks!!
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Caramelized Baked Chicken

Reviewed: Dec. 2, 2002
I used 14 chicken wing drumettes with skins on. Like most reviewers, the drippings did not carmelize. But the coating on the chicken browned nicely. I took the left over sauce (left in the pan after cooking) and simmered it on the stove top (without cornstarch) and that carmelized it within 15 minutes. Thanks for the recipe!!
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5 users found this review helpful

 
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