LADYSLEW Recipe Reviews (Pg. 1) - Allrecipes.com (1998434)

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Pork Chops with Blue Cheese Gravy

Reviewed: Nov. 15, 2003
Heavenly. This blue cheese gravy also works great with a pork tenderloin roast - absolutely to die for!
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Rum Raisin Bread

Reviewed: Aug. 6, 2008
This is the best raisin bread ever! It does make a small loaf, but it rises well in the bread machine. It's firm, soft, and not too sweet. The only thing I changed was I used light cream instead of heavy whipping cream since that was what I had on hand. I don't think it made a difference. Next time I might add a little cinnamon. Update: Used the last of this to make French Toast Corners (recipe from this site) which was delish, though once again I wished for more cinnamon. Guess it's just me.
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Dumplings

Reviewed: Mar. 1, 2007
Wow. How can something so simple be so good? These dumplings are the absolute best I've ever had. They come out light and fluffy, and they make the sauce of your soup or stew thicken a little so it's the perfect consistency. I did follow the suggestion of several other reviewers and use 2 tablespoons of butter (I never use margerine.) Wonderful!
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Flax and Sunflower Seed Bread

Reviewed: Oct. 9, 2008
This is one of the best breads I've made yet. I too used flax seed meal instead of whole seeds - more nutriants are absorbed than from whole seed. I used 1-1/2 cups wheat and 1-1/3 white flours (opposite of recipe) and added 1-1/2 tablspoons of vital wheat gluten to help it rise and add protien.
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Peaches and Cream Pops

Reviewed: Jul. 18, 2008
This was so simple! I didn't have peaches, so I used nectarines. Wonderful way to cool off on a hot day. I'm going to try it with strawberries tonight.
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6 users found this review helpful

Rice with Herbes de Provence

Reviewed: Sep. 6, 2008
Wow, this is great rice! I used brown rice, water, and 2 chicken bullion cubes. I thought that 1.5 tsp didn't look like much, so I used 2 tsp of herbes de Provence. I think it had great flavor. Went wonderfully with Herb-Roasted Games Hens (recipe from this site) and glazed carrots.
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2 users found this review helpful

Scott's Savory BBQ Sauce

Reviewed: Jun. 24, 2007
For an interesting change, add some grated orange rind! I use this, with the added orange rind, on chicken all the time. I take boneless breasts and halve them horizontally (like butterflying them but keep going), then marinating them overnight. Grills up quick and delicious! Remember to reserve some sauce to baste with while the cook.
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4 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Jun. 15, 2009
I made this as written, except I put two dashes of hot sauce and it still wasn't the least bit spicy hot. I put it together the night before, so it had marinated overnight except that the sauce didn't totally cover the meat. I turned the roast over so the other side would be in the sauce while it cooked, and then cooked it on low all day. I thought it turned out just the right amount of sweet. The meat was falling apart tender and flavorful. I will definitely make this again and again. I think next time I would throw in some carrots too.
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Super Sausage Gravy

Reviewed: Aug. 21, 2007
Perfect ratio of flour to milk, but I cook the sausage awhile and then drain roughly half the grease before adding the flour. It also helps to warm the milk a little first. To make it gluten free all you need to do is substitute brown rice flour for the white flour and serve with gluten free biscuits.
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Cheesecake Brownies

Reviewed: Aug. 9, 2008
I didn't use a mix; I made the Baker's chocolate one bowl brownies (recipe on the box of unsweetened baking chocolate.) Turned out chewy and delicious.
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Blueberry Sour Cream Coffee Cake

Reviewed: Aug. 6, 2007
Turned out so moist and delicious! I used a whole pint of fresh berries, and low fat sour cream.
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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Sep. 13, 2007
This turned out fantastic even though I had to make some substitutions. I had no cayenne pepper, so I used hot sauce instead. I only had 2 cloves of garlic, and had to make up the difference with garlic powder. I didn't have fettuccine, and used rotini pasta instead. I sauteed an onion in with the peppers as some others suggested. I used low sodium broth to cut the salt down. I had some leftover roast chicken that I cut up and added. It was a huge hit! I will definitely be making this again. I suspect it would also be a great way to use up leftover turkey.
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Cinnamon-Roasted Almonds

Reviewed: Jan. 5, 2008
Two words: parchment paper! Line your jelly roll pan with that and clean up is a breeze. I always make as written, except I use a heaping 1/2 tsp. of cinnamon, so it's probably more like 3/4 tsp. Everybody requests these at Christmas now.
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Butter Cream Frosting II

Reviewed: Apr. 5, 2008
I made this with all real butter - no margerine, no shortening. But no other changes. It was smooth, creamy, easy to work with, and set up well. Not at all too sweet. Perfect amount to cover a 2 layer cake.
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Easy Honey Mustard Mozzarella Chicken

Reviewed: Sep. 30, 2007
Wow was this good! Definitely a keeper. I used Dijon mustard. Put the bacon in the microwave to cook it a little bit so I could drain some of the grease off and then put it on the chicken for the whole cooking time, and it turned out crispy. think next time I will try Cheddar or Colby for a different flavor. Update: I didn't have enough chicken to make this, but I had left over ham. I cubed the ham and the 2 chicken breasts I had, put them in the oven wih the sauce for 25 min. I cooked and crumbled the bacon (don't over cook), and used a shredded cheese mix of Colby, Jack, and Cheddar and put the dish back in the oven for 10 min. It was fantastic served over rice!
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5 users found this review helpful

Honey-Ginger Grilled Salmon

Reviewed: Nov. 1, 2007
Absolutely the best salmon marinade I've ever used. Also works great as a chicken marinade.
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Sweet, Sticky and Spicy Chicken

Reviewed: Nov. 1, 2007
Zippy and different. The first time I made it I did add some cornstarch because the sauce wasn't thickening on its own. But the second time I made it the sauce thickened just fine without the cornstarch. This sauce also works great with pork. Oh, and I used reduced sodium soy sauce. Update: added some grated orange peel for a little different flavor this time, and it was fabulous! 2nd update: I have made this many times now and have yet to figure out why sometime the sauce thickens up just fine, in close to the amount of time stated, but other times it won't thicken on its own. I always use the same pan and burner, so it just mystifies me. I have made this with grated, chopped, and ground ginger, and have decided that grated works best. I usually double the sauce and add chopped fresh brocolli or some stir fry veggies that cooked seperately at the very end, stir just to coat and serve over rice or Thai noodles.
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Hearty Split Pea Soup

Reviewed: Mar. 30, 2008
Even though it takes more than 5 minutes to chop everything and get it in the slow cocker, this is still the easiest pea soup ever. Definitely use the milk, it makes it creamy and adds some calcium and protien! The only thing I changed was to add a couple stalks of celery and extra carrots. I will be using this recipe from now on.
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G's Flank Steak Marinade

Reviewed: Jul. 28, 2008
Wow is this good! I marinated a London Broil for about 9 hours and then put it under the broiler for 10 minutes on each side. It came out rare, juicy, and delicious. Definitely my new London Broil marinade, nothing else has been this good. Wouldn't change a thing about it.
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Buttery Soft Pretzels

Reviewed: Feb. 22, 2008
As did many reviewers, I too reduced the flour to 4 cups, using 1/2 cup whole wheat and 3-1/2 cups all purpose. I used the dough cycle on my bread machine, which worked out great. I made these into crab pretzels (soft pretzels topped with crab dip) using the "Spicy Maryland Crab Dip" recipe, also from this site. Fantastic!
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