LSCHROTH Recipe Reviews (Pg. 1) - Allrecipes.com (1947618)

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Marrakesh Vegetable Curry

Reviewed: Oct. 5, 2014
I really liked this recipe, but I think it would have been flavorless if I had not followed other reviewers advice to double the spices (I did not double the salt or cayenne). Even with the extra spices, it was only mildly flavored. I also followed the advice to use only 1 pot, start with the oil and spices (I used on 3T oil), then cook carrot, onions and sweet potato for 4 minutes; add OJ, raisins, and garbanzos and cook for 10 min; add all other vegetables except spinach and cook 10 min; then finally the spinach and cook for 5 minutes more. That way the vegetables do not get overcooked.
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3 users found this review helpful

Salsa Chicken Meatloaf

Reviewed: May 13, 2014
Very tasty! I made it close to the original, except I subbed fresh whole wheat bread crumbs for the croutons, used all chicken, and eliminated the jalapeno since my salsa was spicy. I cooked it as patties in a fry pan as another viewer suggested. These were so flavorful they did not need any condiments.
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Gramma's Apple Bread Pudding

Reviewed: Oct. 23, 2013
Way too sweet. And I didn't even use the sauce part of the recipe. I will probably try it again, and add just 1/2 - 2/3 cup of brown sugar.
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Plantation Ham Cakes

Reviewed: Aug. 4, 2013
Followed the recipe, except omitted the anise as all reviewers seemed to suggest. Kind of blah. After his first bite my husband went to the refrigerator and brought out 5 different condiments to try on them, mustards, salsas, etc. Couldn't eat them plain.
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Marinated Grilled Eggplant

Reviewed: Aug. 4, 2013
Followed recipe completely. My husband and I love eggplant and balsamic vinegar so I was sure we would like this, but we did not. The balsamic flavor was too strong for one thing, but I am not sure that was the whole problem.
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Raw Apple Cake

Reviewed: Feb. 9, 2013
had a distinct baking soda taste, which is not a good thing...
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Pineapple Chicken Tenders

Reviewed: Jan. 1, 2013
I followed the recipe exactly (except allowed the chicken to marinate for 3 hours). Very bland. I cooked down the extremely thin marinade to use for a dipping sauce, but even that couldn't save this recipe.
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Homesteader Cornbread

Reviewed: Jan. 28, 2012
Followed recipe exactly. Very bland. Also never got brown on top. Will not make again.
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Drommar

Reviewed: Jan. 2, 2011
I would give this 5 stars, except that Drommar are NOT traditionally made with cardamom, so I always leave that out. Drommar are not easy to make, so I thought I would leave a few tips: 1. Browning the butter properly is crucial to the flavor. Plus you absolutely MUST use butter, no substitution! Use a pan with light colored bottom, like stainless steel, so that you will be able to see it change color. Start by melting the butter at the lowest temperature. Then raise the temperature to medium and don't take your eyes away after this point! The butter will start to bubble and then foam. You will see the foam start to change from white to having patches of orangy-brown. I like to tilt the pan so I can see the bottom where the milk solids are browning. You want to remove the pan from the heat when the butter is nicely browned but before it burns! 2. Let the butter cool til solid, but not hard. If it hardens too much it is difficult to form the balls. 3. I use 6 oz. of sugar which is a little more than 3/4 cup. 4. Cream butter and sugar really well before adding the flour. 5. When you mix in the flour, you will get a crumbly sort of dough that doesn't hold together well. This is less of a problem if you haven't let the butter get too firm. So when you form the balls, you will need to use really firm pressure. Don't worry, this will not make them tough. 6. Definitely bake at 300 degrees for 30 minutes. The cookies will be much less crumbly. 7. Enjoy! These are my favorites!!!
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Heavenly Zucchini Salad

Reviewed: Aug. 23, 2009
I made this recipe exactly as written except I cut back on the sugar to 1/2 cup. It was still slightly too sweet for my family's taste, but we liked it. Colorful and tasty
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3 users found this review helpful

German Rye Bread

Reviewed: Jun. 2, 2009
I really liked this bread, but did make a couple of changes. Increased the rye flour by 1 cup and decreased the wheat flour by 1 cup. Plus made it the standard way, by proofing the yeast in the sugar and water for 10 minutes, then kneading and letting rise til doubled, etc. The dough was VERY moist; I was not able to knead it by hand without adding flour, so I used the KitchenAid with dough hook to knead it.
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17 users found this review helpful

The Best Bean and Ham Soup

Reviewed: Apr. 4, 2008
excellent; but even 1/2 recipe makes a LOT of soup. We didn't mind because it was so good. I just used a mixture of whatever dried beans I had on hand
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1 user found this review helpful

Quick Cassoulet

Reviewed: Dec. 13, 2007
A traditional cassoulet has several kinds of meats, usually pork sausage, pork, duck, goose, sometimes lamb. Anyway, I put in some sliced kielbasa, 3 slices of cooked bacon (crumbled), and some cubed ham. Also used all white beans, some red wine and some chicken broth, and cooked significantly longer than recommended. Quite tasty!
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3 users found this review helpful

Four-Grain Bread

Reviewed: Nov. 25, 2007
I doubled the recipe and made the bread the traditional way - came out very well, though it did take 2 hours for the first rise. Everyone at the party tonight complimented me on the recipe. It is a sturdy, heavy bread that is good for toasting.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Nov. 11, 2007
Although I love balsamic vinegar, I didn't really like this sauce. It really tasted terrible when I tested the flavor of the sauce alone - but was OK when eaten with the chicken. I followed the instructions.
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Applesauce Oat Muffins

Reviewed: Aug. 26, 2007
mediocre. I followed the recipe, except for adding raisins. If I hadn't added raisins, probably would have rated it 2 stars.
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1 user found this review helpful

Sweet Russian Cabbage Soup

Reviewed: Sep. 24, 2006
Loved this soup. Even better the next day. Changes made: cut the water in half; 1/4 cup sugar instead of 1/2 (and it was still sweet); and 2 cans of tomatoes instead of one.
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3 users found this review helpful

Strawberry Rhubarb Coffee Cake

Reviewed: Jun. 18, 2006
It was barely OK if you served it with vanilla ice cream. By itself I would have thrown it out rather than wasting the calories on it. (and I love strawberries and rhubarb)
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Venison-Bacon White Chili

Reviewed: Dec. 4, 2005
I was given some venison , which I had never cooked before. This was a very tasty recipe, though I was glad I completely eliminated all 4 teaspoons of salt. I think it would have been inedible if that was used. You get more than enough salt with the bacon and chicken broth. I also cut the cayenne pepper to 1 teaspoon, which made it only mildly hot. My husband just adds more hot sauce when I serve it, as he likes to break out in a sweat when he eats chili!
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8 users found this review helpful

Butternut Squash Casserole

Reviewed: Nov. 18, 2005
Very tasty; but I only added 1/4 cup sugar altogether, and about 2T margarine; even at that it bordered on too sweet. I guess it depends on if you want a dessert or a side dish. Don't omit the pineapple - that makes the dish!
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2 users found this review helpful

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