Soupwhistle Recipe Reviews (Pg. 1) - Allrecipes.com (19258840)

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Actually Delicious Turkey Burgers

Reviewed: Jun. 21, 2013
Great burgers. I had some mushrooms that needed to be used so I sauteed them - about 2 cups raw - with some onion and pureed the mix in the blender and added it to the burgers. Made them taste "meatier" in a way.
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3 users found this review helpful

Quinoa Pudding

Reviewed: Aug. 23, 2012
I made this with unsweetened coconut milk and added some fresh grated ginger. It was great. Thanks for the recipe.
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9 users found this review helpful

Sour Cream Coffee Cake

Reviewed: May 19, 2012
This is a quick and delicious coffee cake - all gone jut ten minutes after it comes out the oven. The batter was thick and I had to spread - not pour it - into the pan. It made a thin layer so I mad a crumb topping.
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7 users found this review helpful

Steak and Spinach Salad

Reviewed: Mar. 22, 2012
I make a salad similar to this but grill the steak outside and make sure it's crusty outside and nice and rare within. For a sauce I mix an 8oz container of sour cream with a small grated apple, grated ginger and horseradish. Salt and pepper to taste.
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9 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Dec. 4, 2011
This is such a flexible recipe. I use all butter and sometimes brown sugar. I've tried lots of different versions: 1 tsp of cumin; brown sugar and cinnamon, a Tbsp of lavender, grated citrus zest. They all came out delicious.
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4 users found this review helpful

Pumpkin French Toast Bake

Reviewed: Nov. 20, 2011
This was great and easy. I used whole wheat bread and mixed some pumpkin seeds with brown sugar and cinnamon for a crunchy topping.
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8 users found this review helpful

Indian Pudding

Reviewed: Nov. 19, 2011
I LOVE Indian Pudding and so few people know about it. I cook it long and slow in the oven. Serve with a scoop of vanilla ice cream. A classic dessert featured at Boston's Durgin Park restaurant.
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8 users found this review helpful

Beef and Mushroom Stroganoff, Aussie Style

Reviewed: Oct. 31, 2011
Great flavor in this recipe. I used all fresh crimini mushrooms and chicken stock. Stirred in a 1/4 of sour cream at the end. I put the beef in the freezer for a couple hours it makes it easy to get very thin slices.
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4 users found this review helpful

Apple Braised Pork

Reviewed: Oct. 16, 2011
Yum. Even better when you add a TBS of Dijon mustard to the finished sauce.
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4 users found this review helpful

Carnitas with Pico De Gallo

Reviewed: Oct. 16, 2011
I made this for a potluck and it was a big hit. Instead of 6 cups of water I used 3 cups of orange juice and 3 cups of chicken stock. I reduced the cooking liquid down to about one cup and it made a great sauce to moisten the cooked meat when I reheated it.
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13 users found this review helpful

Buffalo Chicken Fingers

Reviewed: Oct. 8, 2011
What a great recipe. It's even easier if you use chicken tenders. Japanese Panko bread crumbs are extra crunchy and my family loves them.
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5 users found this review helpful

Chicken and Biscuit Casserole

Reviewed: Oct. 5, 2011
I used cornstarch instead of flour to thicken the sauce and eliminated the butter. I also eliminated the sugar since the onions and carrots add a sweet touch. 2 cups of chicken is enough since I doubled the veggies and added mushrooms and brussel sprouts. Butternut squash a handful of chopped, roasted hazelnuts makes a great alternative to the biscuit topping.
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Oct. 1, 2011
I made this with sweet potatoes and caramelized onions. A few leaves of freshly chopped sage and fresh nutmeg add "fall" flavor to the sauce.
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6 users found this review helpful

Golden Egg Bread

Reviewed: Sep. 26, 2011
This reminds me of a recipe for Sally Lunn Bread I found in an old cookbook. I used butter instead of oil. I also used this dough for Monkey Bread. It's a bit like brioche and makes great french toast, too.
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3 users found this review helpful

Coffee Gelatin Dessert

Reviewed: Sep. 15, 2011
I always thought coffee jello was a New England dessert since my mother made it all of the time. It's funny to hear I could have some after my yakisoba. I made this recipe but cut the sugar down to 1/4 cup - 3/4 cup seemed to much.
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3 users found this review helpful

 
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