WELSH5 Recipe Reviews (Pg. 1) - Allrecipes.com (1925705)

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Delicious Ham and Potato Soup

Reviewed: Jan. 4, 2009
I added carrots and parsley to this. Very good and Sandra liked it.
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Texas Pork Ribs

Reviewed: Jul. 3, 2005
Very good, I used country pork ribs and they came out tender,(not like baby back) but a lot more meat. Did not hassle with the sauce, I used Cattleman's and was perfect. There are too many BBQ sauces out there to use. After preparing the first part you are kinda are tired to chop stuff up again for sauce.
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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Apr. 17, 2005
Very good, used half oleo and crisco.Raised very nice and had nice gold color. I used coconut cream pudding and it was good, although I thought it would have more coconut flavor. This may replace the standard one on the back of the bag!
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Angel Biscuits II

Reviewed: Jan. 25, 2005
Met all my expectations, very good. May bake at 375 next time as bottoms started to burn at 425. Top didn't brown much, but who cares I smothered them with creamed turkey, or butter and jelly.This now will replace Betty Crocker's biscuit recipe.
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1 user found this review helpful

Rita's Sweet Holiday Baked Ham

Reviewed: Dec. 24, 2004
Very good, did a 19 lb ham and it took 5 hours. Did not use the bag and was easy to baste.
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0 users found this review helpful

Squash Casserole II

Reviewed: Nov. 22, 2004
Was very good, but didn't get the peeling, and seeding the squash. I used the regular summer squash, so maybe they were meaning another kind. Followed it the the "T" except for the above.
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5 users found this review helpful

Roquefort Pear Salad

Reviewed: Nov. 22, 2004
Very good and different. All I can say is watch after melting the sugar with the pecans, Don't touch until it is cool. It will BURN you. I know I did it!
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1 user found this review helpful

Self-Filled Cupcakes I

Reviewed: Nov. 11, 2004
Yes I agree a very good recipe, BUT don't make the mistake I did and not read all the reviews. The 1 doz amount is off by 1 doz! Not that I mind now that I have got them made but I was in a hurry and had to take time out to ice double the amount, and that was after I already doubled this recipe so I ended up with 48! I used the Chocolate Frosting 1 recipe on this site and it was bomb!
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Grilled Delmonico Steaks

Reviewed: Oct. 11, 2004
Very good, I left out all the salt and never missed it.
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1 user found this review helpful

Cream of Mushroom Soup I

Reviewed: Oct. 2, 2004
very good. I did puree about 1 cup of the mushroom mixture which made it more easy to eat and creamy. I used some white wine instead of sherry and some fresh thyme. I would sautee the mushrooms and onion first then add the flour to it and add the broth and mushrooms next. It was great. Also used whole milk,( about 2 cups)and did not feel cheated.
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Special Occasion Stuffed Crown Pork Roast

Reviewed: Jan. 3, 2004
I skipped the crown roast because of cost and used a boneless pork loin roast. The review here is for the fabulous stuffing. It's too bad it's not in a cagagory by it's self because people may not find it. So if your looking for a roast I suggest you do a loin roast and follow the recipe I found on this site with 1/2 cup vinegar plus 1 tsp thyme and go directly to the stuffing. I followed the recipe as directed and it got rave reviews from everyone. I never thought anything could replace my mother's stuffing but this will come close, at least some of the time. This is great! A+++++
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51 users found this review helpful

New Year's Day Black-Eyed Peas

Reviewed: Jan. 3, 2003
Every thing good about this dish, except, (unless it's me), I didn't get the measurements. It calls for 3 cups water, but later in description it says to fill 8 quart container 3/4 full. It takes more than 3 cups to do that, so I just filled up the pot 3/4 full and it had plenty of water to cook. I didn't soak overnight, just did as the recipe said. Another blunder I see was that it servered way over 6 servings. I would say it served 20!! And we took a couple of healpings.
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Pork Roast with Thyme

Reviewed: Jan. 3, 2003
Very good, and the deal about smell in kitchen I don't get. I had no problem, but I'm a man and we're not supposed to smell as well as women! Anyway the main thing about this recipe is the cooking time. I used a 5 lb boneless pork loin and it was at 170 degrees after 2 hrs! So start watching it at around 2 hours. I hadn't yet put the sourkraut around it yet so had to take the roast out and just bake it by it's self. I also used a great cranberry sauce to spoon over the servings. Take 1 can cranberry sauce plus 1/2 cup brown sugar and 1 cup orange juice and heat on stove until desolved and spoon over meat. Very good. Time to go I am now hungry!
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41 users found this review helpful

 
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