sillypokerface Recipe Reviews (Pg. 1) - Allrecipes.com (19644465)

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Downeast Maine Pumpkin Bread

Reviewed: Dec. 22, 2012
I followed the suggestion of adding 1 cup of brown sugar and 2 cups of white sugar, but other than that I followed it as is. I was baking mini loaves for christmas gifts. I have the wilson mini loaf pan. The pan has 8 mini loaves (each holding about 1/3 cup). They baked for about 25 minutes. I got 2 pans full (16 mini loaves) from 1 batch. Perfect recipe! Sweet, but not too sweet. It is also nice and moist with a perfect combination of flavors.
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2 users found this review helpful

Bread Pudding II

Reviewed: Nov. 10, 2011
Yum-o! So good, but I did make a few changes like the other reviewers said: I used raisin swirl bread, and if it wasn't day old I popped it on a cookie sheet in the oven until firm. Also, I used anywhere from 9-12 pieces of bread. 12 if the pieces are small, like the raisin break usually is. I use golden raisins as a topping and instead of milk I use pure half-half. A little note: whisk the eggs good!!! If you don't you'll get globs of egg and it's gross. Also: Serve with fresh whipped cream!
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Beef Stroganoff III

Reviewed: Nov. 10, 2011
I have made this several times and it is one of my favorite go-to meals, both because it is delicious and my boyfriend loves it! The reason for the 4 star is I made several changes: For one, I have 5 roommates so I double the ingredients. Also, I use 3 lbs of hamburger that I brown (then drain) in a separate pan. I also cook 1 bag of egg noodles. (I keep the noodles and the meat to the side until it's nearly the end). I don't use green onion, but I do dice 1/2 small onion and 4 cloves of garlic (or 1 onion and 4 cloves if doubled) that I cook with the butter until it's tranlucent. I use 2 tb of flour and 2 tb of corn starch (well, 4 and 4 since I double it...) After I make the paste with the butter, onion, flour and corn starch I add the beef broth and I use 1 tb of Worcestershire sauce. (2 if you're me). As for the other things: I don't use prepared mustard, white wine or mushrooms (one of my roommates doesn't like them otherwise I totally would.) I use 1/2 a block of cream cheese (well 1 full block since I double it), and I also use 1/4 cup soup cream (½ if doubled) added at the same time as the softened cream cheese. After the cream cheese and sour cream are melted I mix in the cooked egg noodles and browned hamburger. If it's too thick I add some milk, whatever I have on hand (skim or whole). Heat through and yummy!
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Chicken and Gnocchi Soup

Reviewed: Nov. 10, 2011
I am beginning cook always looking for dinner recipes that are not ordinary or over done. This soup was one of the best things I've tasted! Creamy and yummy and super easy to make! (Which I can say because I am a beginner). The only changes I made were: Omitted celery out of personal taste. I used 9oz of frozen spinach, which I cooked and drained to pkg instructions. I also used frozen gnocchi, because it was all I could find. It was also a 25 oz bag of the standard gnocchi (not a 16oz pack of mini), but you can never have enough of those delicious dumplings! It just added a bit more body to my soup making it more of a stew in texture, but it was perfectly fine for me! (the boyfriend loved it too!) Also: It took about 15 minutes for my onions to be translucent, which was okay with me! I hate the crunch onion texture but love the flavor, and cooking them so long gave me just what I wanted. I even took the Christina's tip on baking the chicken tenders with salt, paper and garlic powder. Superb!
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3 users found this review helpful

 
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