ALLFROMSCRATCH Recipe Reviews (Pg. 2) - Allrecipes.com (1414559)

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Crustless Spinach Quiche

Reviewed: Mar. 26, 2013
This was wonderful! I added 8 oz. of sliced mushrooms to the onions with a green pepper and yellow pepper after a couple minutes, then threw in 1# of fresh spinach (large container from Costco) and put the lid on it to cook with no extra liquid. I also used 6 eggs as some other reviewers said. Great way to use up odds and ends vegetables!
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Kung Pao Chicken

Reviewed: Mar. 10, 2013
Quadrupled recipe and used chunky peanut butter instead of peanuts as that's what we had on hand. Won't do that again. I think I'll just lightly chop the peanuts for more crunch next time, larger size than what's in the crunchy peanut butter because they just got lost, but that was my fault. Might go a bit lighter on the cornstarch and brown sugar when making it for 4 people. GREAT FLAVOR!
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Chili Relleno Casserole

Reviewed: Jan. 21, 2013
Fast and simple. It's an "eggier" version than another I've used. Could be used as a breakfast dish.
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Quick Chinese-Style Vermicelli (Rice Noodles)

Reviewed: Jul. 12, 2012
This was SO tasty! We added a bit more chile paste and a handful of broccoli and mushrooms. We had an opened bag of tiny egg noodles to use up; will do the rice noodles next time. Had it with a chicken stir-fry and it was just perfect!!!
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Cherry Waldorf Salad

Reviewed: Jul. 1, 2012
This was SO different! I had the cherries but not the apples so I omitted them and the lemon juice. I calculated the recipe for 24 servings to use up the cherries that I had. Used walnuts as that is what I had and didn't see the need for the salt. This was a very prett salad and the flavors just blended wonderfully. I will be getting a cherry pitter device for next time because I think there are going to be lots more "next times". This was FANTASTIC!!! Thanks so much for sharing!
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Split Pea Soup

Reviewed: May 17, 2012
This was SO tasty...just perfect!!! My new favorite Split Pea Soup recipe. I was a tad more generous with the marjoram, about an 1/8-1/4 t. I'm thinking that is what "makes" this recipe. I didn't add the potato because the consistency was perfect without it. GREAT recipe, thank you for sharing!
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Kentucky Biscuits

Reviewed: May 16, 2012
These were perfect. I did add 1/4 t. salt rather than a dash but otherwise followed the ingredients exactly. Barely kneaded the dough, just pressed together and turned in the bowl a few times to make sure everything was incorporated, minimal handling. Rolled out on the counter approximately 12x12" because I wanted more of them and cut out in about 3" circles. When done, they were only about 1/2" high doing it this way (duh). I will try the 6x6" as stated next time for a "loftier" biscuit. Great taste. Thanks for a true classic!
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Patty's Mom's Black Bean Soup

Reviewed: May 13, 2012
This was just wonderful! Did everything just as written but only pureed half of the beans in the end to give it some texture. Up'd the black pepper to 1 1/2 t. for our tastes. Thanks for sharing!
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Satiny Chocolate Glaze

Reviewed: May 7, 2012
I had to use up 1 oz. each of a semi-sweet and unsweetended baking bars. Melted it in the microwave using a total of 3 T. corn syrup to compensate for the unsweetened chocolate. Very nice and not too sweet, just as we like it! Thank you.
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Strawberry Cake II

Reviewed: May 7, 2012
I used a French Vanilla cake mix for the base (what I had) and 1# fresh strawberries, pureed, holding a few back for decoration. I put all of the puree into the cake batter. I put it in a bundt pan and baked for 1 hour. I made the Satiny Chocolate Glaze from this site to drizzle over. The cake was extremely moist and dense; think poundcake. It didn't rise as high as a "usual" bundt cake. We don't like things too sweet and it wasn't. 5 stars as it was so moist. I was hesitant to make it because a pink cake doesn't do anything for me visually. I've always had this aversion to them but if someone asked me to make a Strawberry Cake, this would definitely be it. The not-too-sweet glaze went very well with it.
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French Onion Soup Gratinee

Reviewed: Apr. 30, 2012
I'm not a big fan of French Onion Soup but Hub is. I did a few cheats with what I had on hand but I must say that it couldn't have been any better. I used 4 sweet onions, chicken and beef bouillion granules, 3 T. dried parsley and 1 t. thyme. I would just toast the bread in the toaster next time for better control. Used a good brand of Parmesan in place of the Asiago or Mozzarella. Didn't have ovenproof bowls/crocks so put it in a 9" square casserole. I know that's quite a few changes but when you live in a rural area, you have to use what you have in the house a lot of the time.
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Boiled Mustard Potatoes --Maybe

Reviewed: Apr. 11, 2012
I tried thickening the sauce so as not to waste and I just can't make this recipe work. It sounded like such a great idea but it would take a LOT of seasoning to make it taste at all.
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Garlic and Sausage Stuffed Mushrooms

Reviewed: Mar. 5, 2012
Used Jimmy Dean Sage Sausage and sprinkled a little soy sauce on them right before they were done. These were SO good and held together beautifully! Thank you for sharing.
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CORN CHOWDER DIP

Reviewed: Mar. 5, 2012
I am giving this 5 stars because of the great taste. I used a hot fresh red pepper instead of a red bell as the grocery store didn't have one. We used this as a DIP though with corn chips because it was so thick! It made a great dip though and will use it as a change from nacho cheese dip, etc. Couldn't stop eating it!
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Pickled Hot Peppers

Reviewed: Mar. 5, 2012
I reduced the heat for us by using only 1/4# of banana peppers and using Anaheim chilis instead of jalapenos. Everything else stayed the same. These were so nice having them around for sandwiches or just snacking. Thank you!
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Displaying results 21-40 (of 244) reviews
 
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