MEWHOJEN Recipe Reviews (Pg. 1) - Allrecipes.com (1926439)

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Greg's Southern Biscuits

Reviewed: Nov. 22, 2012
Fiver stars because it is a tasty, tender biscuit with a light crisp to the outside despite my issues: my son hid my cheese grater, so I had to use a circular shredder thing and thawed much of all of it in the process. It came out as a lump, so I whacked it around with a whisk (cooler temp than my hands) to distribute. This was considerably more than 2 stirs. Used sausage grease instead of bacon as I used the last of the bacon grease to season my skillets & was making sausage gravy anyway. I did not handle it much once I added the liquid, but rolled it to 1/2" (having made too many pie crusts & tortillas lately) They baked up double (about the height as those little store can ones) So, five stars for an good product after many errors. That said, they could be better brushed with melted butter straight out of the oven to amplify the butter taste.
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Swedish Meatballs (Svenska Kottbullar)

Reviewed: Nov. 5, 2012
First time making (and eating) Swedish Meatballs. My hunny's favorite & he assured me they were good. Followed the recipe as written with the brown sugar (didn't taste sweet) but did triple it as I was too lazy to divide up the meat. When the kids ASK if there will be leftovers for dinner tomorrow, it's a good thing.
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Homemade Flour Tortillas

Reviewed: Oct. 28, 2012
went surprisingly quick. Followed recipe. Had enough time to halfway roll one before I flipped the first in the skillet, then finish the one in the skillet and repeat. My rolling skills aren't the best, but my family didn't complain that they weren't round, per se. The 7 year old girl keeps eating them plain.
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Apple Strudel Muffins

Reviewed: Oct. 28, 2012
Wonderful. Fresh apple taste & struesel topping gave just enough spice. The second time I made them, I let the butter soften first and they seemed slightly drier than the first batch, so I shan't do that again. Made them two days in a row, so good. Didn't bother paring the skin and it added some interest to the muffin. Thanks!
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Easy Chocolate Bundt Cake Glaze

Reviewed: Sep. 30, 2012
This is a rich fudge glaze...and foolproof for those of us that occasionally kill the chocolate in the melting process
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Samhain Pumpkin Bread

Reviewed: Sep. 26, 2012
I loved that this didn't pour on the oil. Only had half the amount of nutmeg so added a smidge more allspice. To make for easier carb counting (diabetic in the family) I made this into 18 muffins @ about 1/4 cup batter per muffin and approximately 29 carbs (rounded up to the nearest carb), set the timer for 18-20 minutes and used the toothpick test. Love the spice mix as I am usually having to add extra spices to pumpkin bread recipies. Burned my fingertips sampling the too hot muffins and before it was done steaming, the flavor was amazing. This will be my go-to recipe for quick pumpkin muffins. Can't wait to make as loaves when I have more time available to bake!
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Tater Crisp Chicken

Reviewed: Nov. 2, 2011
This does not crisp. The potato flakes kind of separate from the chicken in your mouth and kind of makes its own mashed potato. Does not have any flavor. My family has requested we never make this again due to the potato coating this creates in their mouths.
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Focaccia Bread

Reviewed: Aug. 31, 2011
great for quick, herby bread. This is my go-to recipe for a quick focaccia. Tried it tonight with the milk instead of water as one reviewer suggested & using it for a base crust for a quickie home-made pizza. It was a hit.
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Mini Cheesecakes I

Reviewed: Mar. 8, 2011
this is super easy and really good. not quite as firm as traditional New York cheesecake but far from the instant pudding stuff. Substituted gluten-free graham crackers for the vanilla wafers due to who I was serving (no added sugar or butter) and they worked swimmingly - even got rid of the icky texture of the graham crackers! Thanks for making my hunny's birthday treats so easy and quick and good
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Scalloped Cheese Potatoes

Reviewed: Jan. 8, 2011
It was kind of bland, but good. Took about an hour and a half, so make sure you have padding on your menu time.
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Holly's Chicken Cordon Bleu Casserole

Reviewed: Dec. 12, 2010
Amazing! Had to do some substitution based on what I had: only used 6 chicken breasts substituted 5 cheese Italian blend cheese for 2 cups of the swiss and used crushed club crackers instead of cornflakes. I did sauté the mushrooms & green onion together in the pan before I cooked the chicken breast. Also, I deglazed the pan with white wine and mixed the cream of chicken soup & sour cream in the pan afterwards. Will definitely make again & again. Thanks! ***still making it a couple years later. It's easy to throw chicken breasts in the oven while cleaning the kitchen, then slice and throw in the fridge for the next day. Made it without sauteing the mushroom and onion, still don't use a full 10 chicken breasts, always sub 1 sleeve of club crackers, crushed for the corn flakes and is still a hit. Thanks for your recipe!
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Proper English Cottage Pie

Reviewed: Oct. 11, 2010
The 13 year old loved it. Didn't use the crust, but can see a need for it with the saucy meat. The small pieces of carrots cooked through, but threw the texture off for me.
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Rich and Creamy Tomato Basil Soup

Reviewed: Oct. 11, 2010
phenomenal soup! rich, creamy, so hard to screw up.
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Meat Pie (Tourtiere)

Reviewed: Oct. 7, 2010
I told my love that I was making this... he said it was all he could think about for the next 2 days until he got some. Excellent as written. Would love to eat this every week!
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Monster Cookies VII

Reviewed: Sep. 6, 2010
this is the recipe I've been using since I was a kid. Everyone always wants more. I added some chopped pecans & coconut for the first time tonight & that gave it another happy dimension.
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Department Store Onion Soup

Reviewed: Feb. 8, 2010
a bit salty - probably has more to do with my beef base than the recipe. very good. only cooked onions 1 hour, but then I'm not sure that I had a full 5 pounds to begin with. Will definitely make again, but probably will look for a lower sodium beef base first (or not - it's really good!)
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French Baguettes

Reviewed: Dec. 4, 2008
this is incredible. restaurant quality
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Pomegranate Jelly

Reviewed: Oct. 18, 2008
First time making jelly. Easy & simple to follow - I used Pomegranate juice from refridgerator aisle. DON'T leave the kitchen when waiting for juice/sugar to boil - mine boiled over while I stepped away for 5 minutes. Let the mix boil for 1 min with the pectin. Family raved. Beautiful bottled, too. Thanks!
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Best Bread Machine Bread

Reviewed: Sep. 9, 2008
This has to be the best white bread ever to come out of my bread machine. Very light, fluffy, even with all-purpose flour - no overpowering yeasty flavor. When toasted, it is crisp on the outside, tender on the inside - texture-wise similar to an English Muffin, but tastes fantastic. Making loaf #2 now. Yum.
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Pumpkin-Apple Muffins with Streusel Topping

Reviewed: Sep. 9, 2008
Great recipe & flexible - I usually don't rate/review if I don't follow the recipe to a "t" but I had to improvise due to running low on ingredients - came short on apple - added extra pumpkin & threw in some sunflower seeds & chopped walnut pieces that were in the cupboard. Also had to substitute whole wheat flour for 2 cups of the flour (made a double batch) They were very thick mixing, but came out great. Thanks!
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