Vicky Bakaitis Recipe Reviews (Pg. 1) - Allrecipes.com (1979050)

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Chef John's Swedish Meatballs

Reviewed: Apr. 29, 2015
The sauce tastes wonderful, but I made up a buerre marne[soft butter and flour] to thicken the sauce a little. Sauce was still runny, and I used less broth than called for. I added a little more nutmeg and allspice to the gravy for more flavor. I might make again, but I'll be on the look out for other recipes. I also added some of the drippings from the cookie sheet that the meatballs were baking on for more flavor.
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Beer Batter Fish Made Great

Reviewed: May 29, 2013
The batter fell of, and it was a BIG mess! I won't be making this again.
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1 user found this review helpful

Ranch Dressing II

Reviewed: Apr. 29, 2012
I gave it 4 stars because I tweaked the recipe for consistency. I found it was too thick , so I use less mayo and add some buttermilk. The herb blend is delicious mixed into a bar of cream cheese and a little milk -1 tbls. It makes a great spread for crackers, Leftovers, if there are any, would be great on a fluffy baked potato. Thanks for sharing.
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1 user found this review helpful

Asparagus Appetizers

Reviewed: Dec. 31, 2011
This is an OLD recipe. I started making these about 30 or so years ago, and I haven't made them for at least 20 years. Since I am visiting my daughter in Germany, I was happy to find the recipe on the net. I will be making today for NYE. Thanks for posting.
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4 users found this review helpful

Belgian Waffles

Reviewed: Mar. 20, 2011
Delicious! This is the third time I'm making these, and the grandkids love them. I love the yeasty aroma that lingers in the house. If time permits, make the batter the night before and refrigerate. Pull out a few hours before making them to let the batter warm up.
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Garlic and Herb Cream Cheese

Reviewed: Feb. 6, 2011
I liked this as well as everyone else who nibbled on it last night. As per other reviews, I used a half stick of unsalted butter. I also only put in a pinch of thyme because I think thyme can overwhelm. I also added a pinch of Kosher salt. Thanks for posting.
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2 users found this review helpful

Apple Strudel Muffins

Reviewed: Sep. 19, 2010
These are good. I added cinnamon to the muffin batter, 1/2 c whole wheat flour, and more apple. I also baked as mini muffins to reduce the fat and sugar per serving. They're not that pretty.
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Judy's Strawberry Pretzel Salad

Reviewed: Apr. 28, 2008
Everyone loved this! I sliced the frozen berries after they began to thaw in the gelatin. This way I was able to distribute them evenly on the salad.
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Spinach Cheese Squares

Reviewed: Feb. 5, 2007
This was not for us. I know they are spinach squares, but it was just too much.
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Sausage Stuffed Mushrooms II

Reviewed: Feb. 4, 2007
These are good. I popped one into the oven for a taste test. I made a few changes and added some hot sauace and a little garlic powder. I will see how our friends like them later this afternoon.
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Awesome Slow Cooker Pot Roast

Reviewed: Dec. 2, 2006
I love this recipe. I use about a half package of onion soup though to cut the sodium down. I cook the meat early in the day and refrigerate the meat and juice seperately. Then I lift the fat cap off the meat, add the soup and reheat. Cuts the fat way down. This is so tender it just melts in your mouth. I have been making this for 30+ years.
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Chicken Broth in a Slow Cooker

Reviewed: Dec. 2, 2006
I used about 4 lbs. of chicken backs instead of meaty pieces. I didn't use the carrots because I think they make the broth too sweet tasting. I froze the broth in 1 3/4 cup servings=i can chicken broth. Very good. I will make again.
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Hot German Potato Salad III

Reviewed: Jul. 13, 2006
This salad was really good, and it went well with our German themed party last night. I followed the advice of other posters and doubled the sauce. I mixed up the potatoes earlier in the day, refrigerated them, then reheated and added the bacon. Nice make ahead dish. Every one enjoyed them.
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Ciabatta Bread

Reviewed: Feb. 5, 2003
I have made many, many loaves of bread using the bread machine to start the dough. The first batch yielded 2 baguettes; I could not get 2 13x14 loaves out of the dough. The 2nd batchThat I made this evening yielded a pool of dough. Anyone know what I did wrong?
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