Blondie Recipe Reviews (Pg. 1) - Allrecipes.com (19707640)

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My Amish Friend's Caramel Corn

Reviewed: May 20, 2011
This was so great - thanks for sharing! I too used butter in lieu of margarine and changed to 1/3 cup molasses and 1/3 cup light corn syrup, along with Spanish peanuts (for the Cracker Jack version) and it ROCKS! This one is a keeper!
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'Chinese Buffet' Green Beans

Reviewed: May 16, 2012
I am in love with the Buffet type green beans and have tried on my own to duplicate them with no luck - until now - with this recipe! The family loved this one and it'll be a keeper in my household!
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4 users found this review helpful

Authentic German Potato Salad

Reviewed: May 18, 2011
I too am German and this is VERY similar to the recipe we have used in my family FOREVER. Anyone that tries it loves it - always a hit at our condo get-togethers. I'm sure people who try this will be very glad they did!
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Pot Stickers Traditional

Reviewed: Sep. 28, 2012
I used a lid to my pan to shield myself from popping oil - and add the water quickly then replace the lid. This is what "un-sticks" the dumplings from the pan and then they cook up nicely.
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3 users found this review helpful
Photo by Blondie

Basic Flaky Pie Crust

Reviewed: Oct. 25, 2012
Awesome - this was my very first pie crust EVER (not even a store bought one in my past) and it was easy as can be! I used the recipe for a crust for homemade pot pies and it's really to die for! It's so flaky I can't believe that *I* made it myself!!! Thanks so much for sharing!
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Fresh Asparagus Soup

Reviewed: May 2, 2012
awesome! I loved this - but did tweek a tiny bit with half-and-half instead of soy milk and five-blend Italian cheese instead of Parmesan (as that's what we had on hand). My son (not much of a cook at 26 years old) even asked how HE could make it at home for himself :o) We've shared with the neighbors who loved it too.
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Baked Potato Skins

Reviewed: Nov. 2, 2011
I have been making potato skins for 25+ years and thought I had it down to a science - until I tried this recipe. This is SO very good - and so tasty. I followed the recipe exactly except for using garlic salt in place of regular salt, just for more garlic flavor. Thank you so much for sharing this - it's now my ONLY way to fix potato skins!
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Grandmother's Buttermilk Cornbread

Reviewed: Jul. 28, 2011
EXCEPTIONAL - no tweaking needed AT ALL! I did cut the recipe in half and cooked it in my mini-loaf pans (made 4 mini loaves), and only had to cook it for about 25 minutes. The hubby said it was SO much better than any he has ever made! Thanks for sharing Bethany!
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Quick Yeast Rolls

Reviewed: Sep. 14, 2012
the taste was good, but my problem with with the rising of the dough... my first rise in the bowl went great - the 2nd rise in the muffin cups not so good. They rose, but then spread out and my muffin tin looked like it was a sheet cake pan - no discernible individual rolls at all. This was my first try, so I will give it another shot and see if it was something I may have done in error. Thanks for sharing!
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Orzo with Parmesan and Basil

Reviewed: Jul. 19, 2012
we very much enjoyed this dish! I did add a bit of wild rice to the mix and a bit of minced garlic - just for personal preference. Thanks so much for sharing!
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Sweet and Spicy Green Beans

Reviewed: Jul. 19, 2012
I thought these were great! I doubled up on my sauce, added just a little bit of crushed red pepper flake and a tiny bit of toasted sesame seed (more to make it pretty than anything else) and we loved it. Had enough sauce that I could put a bit of it on my rice also. Thanks for sharing!
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Irish Boxty

Reviewed: May 16, 2012
I made these for St. Patrick's Day dinner, with no changes at all, and the family loved them - thanks for sharing!
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Old Fashioned Onion Rings

Reviewed: May 16, 2012
I don't usually review if I make changes, but without this recipe I could not have done my own tweaking and made what I think is the seriously the ultimate onion ring - and I am an onion ring SNOB for sure :o) My changes were: cut the flour to 3/4 cup, add 3/4 cup yellow corn meal - then proceed as original recipe states. But, after coating all of the rings in the batter, then coat them again. For the bread crumbs, I used Panko (plain). Deep fry a few at a time, but only for about a minute (turn if necessary to cook evenly). I thank JeanieMomof2 for the original recipe (which is also delicious as she wrote it) - without your recipe I wouldn't have had a recipe to start with!
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Cheese Frenchy Sandwiches

Reviewed: Apr. 12, 2012
these work much better if you use a better cheese, like Velveta slices - much creamier, and a thicker bread, more like a Texas toast thickness. Also, not necessary to freeze for a month, like someone seemed to think, but they DO deep fry much better without soaking up the oil or without losing the batter if you place them on a baking sheet covered with wax or parchment paper after coating with the cracker crumbs and place in the freezer for 30 minutes or so so that the "set-up" nicely. Then deep fry. You'll be glad you did. Oh, and also, let them cool just a tad before biting in - they are VERY hot :o)
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Devil's Steak Sauce

Reviewed: Apr. 14, 2013
I love this sauce recipe! I've made it twice now, once with strawberry jam and the other with the raspberry jam - both were equally as delicious! We had the strawberry jam version with bacon wrapped fillets and the raspberry version with chicken breasts, both done on the grill. Fabulous!
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Smoky Grilled Pork Chops

Reviewed: Apr. 11, 2013
We made this last night, wanting something a bit "different." We were NOT disappointed at all :o) Very tasty - the chops needing nothing else and they were the star of the dinner. My husband did add just a bit of butter to the meat as he grilled it, but that was only because they were very lean boneless chops and he didn't want they to dry out. We'll definitely be having this again.
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Souvlaki

Reviewed: Feb. 12, 2013
we absolutely loved this recipe! have been trying to experience different cultures as of late and we decided to go Greek this time, and this recipe captured our attention. Was AWESOME! My husband was the one that made it and he did say that if I reviewed it to mention that he did double the marinade - that he didn't feel that it was enough as the recipe called for, but that was his only negative comment, if you can even call that negative :)
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Bean Soup With Kale

Reviewed: Oct. 27, 2012
I thought this was basically very good - though just a tad on the bland side... I took others' advice and added some carrots and a bit of red pepper flake, but it needed something more... on my second bowl I decided to add a touch of celery seed and, voila', that made a world of difference and added just that little something extra. I will definitely make this again, as I'm trying to do more meatless dishes to try to incorporate healthier eating habits. Thank you for sharing :o)
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Chicken Pot Pie IX

Reviewed: Oct. 26, 2012
the flavor was pretty good, except it had a definite flour taste - I believe the amount of flour used to thicken it is excessive. It also take the sauce much thicker than I would have cared for and I even added 1/2 additional chicken broth. I will definitely use this as a base recipe again, but believe I'll cut the flour down to maybe 2 tbs. only - and then if it needs a bit more thickening after that maybe a little cornstarch dissolved in water can be added... I find that doesn't deteriorate the taste of sauces/gravies like flour does.
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