MSBLUERASP Recipe Reviews (Pg. 2) - Allrecipes.com (1973102)

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Traditional Macaroni and Cheese

Reviewed: Jun. 8, 2011
I used whole milk for this and when I ran out of cheddar - I used mozza and parmesan. It was edible but next time, old cheddar is a must. Otherwise the technique and rest is great. I also toasted up some cubed bread with melted butter overtop for a bit of diversity.
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Simple BBQ Ribs

Reviewed: Jun. 8, 2011
Using a bbq sauce you enjoy is key. The technique here is great. Husband even said he enjoyed it better than the other person who makes it in his life.. Whoa!
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3 users found this review helpful

Garlic Corn on the Cob

Reviewed: Jun. 8, 2011
The garlic didn't really do it for us. But the technique was great!
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6 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: May 21, 2011
I used pre-cooked chicken, which I browned up with some celery and onion in a small pot, in some butter. Then I cooked some potatoes in the chicken broth (bouillon & water, really), diced bite size, for about 10 minutes. Made a roux with 1/3 cup flour and 1/4 cup butter. Used homogenized milk instead of cream. Didn't use the rice. Added couple cloves of minced garlic. Chopped and added some cooked bacon. And we dunked bread in it too. Next time I may cut back on adding the 2 cups of water, because it may have been not thick enough (with the roux amount I made).
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Sour Cream Cheesy Potatoes

Reviewed: May 17, 2011
Husband liked it, but the kids and I didn't really enjoy it much. The sour cream taste came through too much. I also had to cook it longer than 50 minutes as the potatoes weren't soft enough.
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4 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: May 16, 2011
Great meatballs. I didn't use the sauce but instead added a honey garlic sauce to them after I baked them. I didn't have bread crumbs so I made some out of fresh hot dog buns. I also added fresh garlic and a few tablespoons of full fat milk. Baked on parchment in my toaster oven at 300 degrees for 30 minutes, then added to the honey garlic rib sauce I was simmering on the stove, just for about 5 minutes. Served with homemade mac & cheese and sliced cucumbers.
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Apple Crisp II

Reviewed: May 10, 2011
I doubled the topping like people said, but it didn't cook right and wasn't something I'd make again. :(
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Oven-Fried Pork Chops

Reviewed: May 10, 2011
I didn't have bread crumbs, so I used Stove Top stuffing that I crushed up. I also cooked them in my toaster oven. They were very juicy, and the 10 minutes per side was perfect for the thick chops I had to register them fully cooked inside (meat thermometer always!)
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Honey Glazed Ham

Reviewed: Apr. 29, 2011
The ham was moist, but I don't think the flavor was imparted very much. The flavor was nice, but it didn't absorb into the ham that we could taste. Otherwise it tastes fine, and I'm not sure its the recipes fault, maybe I'm just meant to drizzle the liquid over the meat when we are eating for the flavor, which we did after I thickened it. Not a bad recipe, just not something you think about and crave.
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5 users found this review helpful

Easy Swedish Apple Pie

Reviewed: Apr. 29, 2011
It tastes better when cold. It must be refrigerated because of the egg though so be careful. Wasn't as good as my apple crumble so I don't think I'll make it again.
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6 users found this review helpful

Ranger Cookies II

Reviewed: Apr. 15, 2011
A little sweet for my taste, but might be redeemable by adding less sugar.
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3 users found this review helpful

Spiced Pot Roast

Reviewed: Jan. 27, 2011
I left out the raisins and chutney as well. I simply coated the roast with the seasoned flour, browned in a dutch oven all sides well in a hot pan. Sprinkled the spices on (garlic, ginger, curry and 2 sachets of beef bouillon instead of broth) and then poured water overtop. Cooked it in my convection toaster oven for 2-2 1/2 hours and it was very good. Skipping the browning in the dutch oven will eliminate the yummy crust, which is kinda dumb. ;)
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Chicken Breasts with Herb Basting Sauce

Reviewed: May 10, 2010
I've made this a few times over the years, trying and wanting to like it - thinking I'd done something wrong, but I've decided this just isn't for us. I don't understand it since there are fabulous reviews for it. I find it bland, and not exciting. I'm glad everyone else has better luck, although I wish I was one of them. :(
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Mom's Turkey Sausage Patties

Reviewed: Apr. 27, 2010
I made these into meatballs and served in spaghetti sauce over pasta. They were very good, even if a touch spicy. Husband said they were good enough for company.
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Pleasant Pork Chops

Reviewed: Apr. 23, 2010
We enjoyed this, and the flavor was nice, but it didn't make enough sauce to pour oven noodles, which was a little dissappointing. Husband said he'd eat it again.
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Authentic Mexican Tortillas

Reviewed: Apr. 18, 2010
It was easy enough to make, but for me, tasted like pie crust and dried out for my husband, rendering it, in his opinion, not edible at that point. So the search is still on for us in the tortilla department.
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Cheeseburger Chowder Soup

Reviewed: Feb. 13, 2010
Optional: I added 1/2 of a sweet potato cubed small (about 3/4 cup diced). Cook so that it is soft and disintegrates a bit into the chowder. I omitted the normal potato in the recipe, and added the sweet potato and also added about 1 cup of uncooked noodles (45 minutes before serving). I also added 4 extra packets of beef oxo and 2 cups more of water. Aidan liked it, Erin was so/so on it, Jared loved it.
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Oatmeal Peanut Butter Cookies

Reviewed: Jan. 28, 2010
These needed some time once browned to sit and cool to harden. Once that happenned they tasted nice. Mine cooked for 15 minutes. I rolled them in white sugar before cooking too.
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Quick Pasta Sauce

Reviewed: Jan. 26, 2010
I used this to replace pasta sauce in another recipe. If you love sauces with basic tomato flavor, this one is good. I didn't really feel it was awesome on any level. I wouldn't use it again, unless I ran out, like this time. Its not the recipe's fault by any means, its just not dimensional enough for what I use pasta sauce for.
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Pasta with Tomato Cream Sauce

Reviewed: Jan. 26, 2010
I made this when mother was visiting. I thought it was fine, although I needed to substitute the pasta sauce with tomatoes. It was okay, but not flavorful or deep enough for regular rotation cooking. I wouldn't make it again. I added meatballs and back bacon to the sauce, and used 1% milk in place of the cream.
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4 users found this review helpful

Displaying results 21-40 (of 60) reviews
 
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