AuntE Recipe Reviews (Pg. 5) - Allrecipes.com (19965799)

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Low-Fat Celery and Peas with Cream

Reviewed: Apr. 3, 2013
Not a bad side dish and even with yogurt my husband liked it. I doubled the recipe and sauteed the celery with coconut oil. Nice flavor. Made ahead and reheated later and it was still good to go.
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Fantasio Bars

Reviewed: Apr. 2, 2013
I did use a smaller pan 7x10 brownie pan and I thought the height of the bar was good thanks to previous reviews. I used graham crackers that had sugar on them so I reduced the sugar by 1/2. Using a butter knife helped spread the cond. milk mixture. The chocolate chip layer did not harden up very fast at all, even outside in 35* weather. But eventually got there.
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Ham and Wild Rice Casserole

Reviewed: Apr. 2, 2013
I believe this came out like it was supposed to. A lot of steps for a recipe that tastes like anything else you put Cream of MR soup in. I made my own curry but it still needed more spice. Baked right at 30 minutes and went over well with the family.
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Mock Apple Pie IV

Reviewed: Apr. 1, 2013
I did not use a pie plate I made several smaller versions in 5x5 pans so I could freeze them. Worked out great. This really does taste good, maybe a tad runny so maybe a few more crackers needed. Nice warm with a scoop of vanilla ice cream.
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Bill's Sausage Gravy

Reviewed: Apr. 1, 2013
Excellent. I tripled this recipe for potluck Easter Breakfast.
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Pistachio Marshmallow Salad

Reviewed: Mar. 30, 2013
Very nice taste, easy to assemble. Loved by all.
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Texas Hot Wiener Sauce (Ulster County New York Style)

Reviewed: Mar. 28, 2013
I'm sure one thinks, wow ground up hot dogs! Hmmm? Nobody asked me what the mush was in the sauce and everyone loved the sauce. Just the perfect amount of spiciness.
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Jo's Mountain Mush

Reviewed: Mar. 28, 2013
This was a good mix of hot dog and beans with a twist. The boys in the house really liked it. We of course added more hot sauce.
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Tunnel of Fudge Cake III

Reviewed: Mar. 28, 2013
I did use canned frosting as a "package" of frosting was no where to be found. Not sure if the fudge part that settled to the bottom was supposed to be the tunnel. This wasn't that fudgey or chocolaty, it was just ok. Good to know though that if you don't have chocolate in the house and you might have canned frosting that you can make a dessert with it.
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Grandma's Harvard Beets

Reviewed: Mar. 27, 2013
Great way to introduce beets to anyone. Made as written. And it is wonderful tasting. Sweet and sour at its best. I will cut down on sugar the next time to tweak to my taste. I am making this ahead of my Easter dinner and it will be in fridge for a couple of days and I think it will add to the flavor.
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Carrots ala Camille

Reviewed: Mar. 27, 2013
This recipe tastes great. I did substitute agave syrup for maple syrup. I am making this several days ahead and think that in doing so will make the flavors incorporate nicely. Simple and delicious.
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Date-Marshmallow Waldorf Salad

Reviewed: Mar. 26, 2013
Made exactly as is but used stevia instead of sugar. Loved the crunch and the slight sweetness. I used my homemade mayo (whole egg Mayo here on AR)and to me it tastes so fresh doing that. I would def. consider using raisins, or cranberries if I didn't have dates. Even a touch of pineapple would be super.
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Whole Egg Mayonnaise

Reviewed: Mar. 26, 2013
Use the lightest EV olive oil you can find, and the best freshest eggs at room temp. If you forget to take your eggs out then put in cup of hot water for just a few minutes. I believe this is very necessary to have room temp. eggs. I have made this for 3 mos. now and have added a pinch more salt and a touch of lemon juice for a more mayo flavor. I used a food processor and mix everything but the oil for a good minute or two, then I place a plastic cup with a small hole in the bottom in the hopper and let the EVOO go very very very slow for at least 15 minutes. Excellent.
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Sweet Onion Casserole

Reviewed: Mar. 25, 2013
Made for recipe group 3/23/13. WE loved this. Made to go with steak and it was a great combo. I cut recipe in 1/2 and it was a perfect amount to only have just a little leftover. I was thinking some nutmeg for the next time but no changes are necessary really.
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Brooke's Best Bombshell Brownies

Reviewed: Mar. 21, 2013
I have NEVER made a brownie come out as good as these. This will be a KEEPER forever. A 9x13 pan with fantastic texture, taste and fudgeyness but not too fudgey.
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Falafels with Yogurt-Dill Sauce

Reviewed: Mar. 20, 2013
Great way to get some fiber in my family without them knowing what it was made from. I was able to make early in AM and reheat on baking stone and they were just as good as when I took them out of oil the first time. I used coconut oil instead of canola. Wonderful dill sauce too.
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Dilly Rye Boat Dip

Reviewed: Mar. 20, 2013
I used freshly cooked corned beef and made my own Beau Monde seasoning. I omitted the celery salt because I thought the beau monde had enough. This tasted delicious. I placed a tbsp of dip on each cut out cookie cutter piece of bread I used. Lovely for finger food apptzs.
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Reuben Mac and Cheese

Reviewed: Mar. 18, 2013
Came together nicely but next time I would use a rectangular baking dish and not a 2 QT bowl. The cheese mixture sank to bottom 1/2 of bowl so that 1/2 was better than the top 1/2. Taste was good and crunchy top was good. I like a thicker rue so maybe that change next time and I think more corned beef.
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Pistachio Thins

Reviewed: Mar. 16, 2013
Very frustrating. Soup is right. But I stayed positive. I tried smaller cookies and reducing time. Still woudln't come off of bak. sheet great. Tried sprinkling flour on sheet hoping the batter would stay more put. Not. Then I tried reducing time and then wrapping around wooden spoon to make more attractive. Uggh. I thought they had no taste at all, waste of 7 eggs to make 1 cup of egg white, and what a waste of pistachios at the price of those. If you like a challenge go for it.
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Cinnamon Biscotti with Pistachios

Reviewed: Mar. 16, 2013
4 stars as this recipe needs tweaking. Taste is great but..... I recommend to shape your log more into a biscotti shape because the dough does not change its shape too much. Then I would reduce the intial baking time as the bottom was too dark even with parchment paper when cutting into indiv. cookie. The top cracked and sawing was difficult to keep any kind of shape. I would def. lightly chop pistachios the next time. I would try this again just to see if the tweaking made it easier. But I have tried much easier biscotti before.
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