ALLFROMSCRATCH Recipe Reviews (Pg. 3) - Allrecipes.com (1414559)

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Grandma's Stuffed Celery

Reviewed: Mar. 5, 2012
I used Kalamata olives because that's what we like. Added chopped red pepper for color and a tablespoon of Worcester Sauce. Thank you for a great twist on stuffed celery. I never would've thought of the olives!
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SPICY REFRIGERATOR DILL PICKLES

Reviewed: Mar. 5, 2012
This was the first time I ever made pickles. I only used 1 T. of sugar the first time and none the second time. They turned out perfectly (and healthier). I also sliced the cukes lengthwise to absorb more flavor and did these ever have flavor! They were just wonderful and so easy.
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Chive Cucumber Salad

Reviewed: Feb. 28, 2012
The flavor was SO good but I thought it was even better the next day. I used the dried chives so I threw them in for the hour with the sour cream to soften. I also added some red bell pepper for color. I used a 1mm blade in the food processor for the "thinly sliced" cucumbers and that was just too thin; they didn't hold their shape at all. Will increase to 2mm next time and there WILL be a next time. This replaces our previous favorite of cucumber in a vinagrette. Thanks for sharing!
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Buttery Rolls

Reviewed: Dec. 26, 2011
This was an easy and dependable recipe. I had to leave them in my oven longer for them to brown up. Thanks for sharing!
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3 users found this review helpful

Garlic and Sausage Stuffed Mushrooms

Reviewed: Dec. 26, 2011
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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10 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Dec. 26, 2011
These were just perfect! I never would have thought to make them like this. Simple and so flavorful! Only thing I changed was putting them on a pizza pan with a lip on it so they wouldn't roll around. Thanks so much for sharing. Christmas 2012 update: I took a chance cutting kitchen time using 3 bags of frozen, thawed brussel sprouts. Used the same amount of oil, Kosher salt and 1 t. coarse ground pepper. I put them in a 9x15" casserole dish in a 375 degree oven so I could serve it right from there. Set the timer for 10 minutes, shaking the pan back and forth 3 times for a total of 30 minutes. These are just to die for!
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5 users found this review helpful

Cindy's Awesome Clam Chowder

Reviewed: Dec. 19, 2011
My husband makes Clam Chowder every winter. This time he incorporated this recipe into his Maybe it was the addition of the Knorr Leek Soup that put this over the top. Beyond EXCELLENT!!! Thank you so much, Cindy!!! We just couldn't get enough of it, glad he about doubled the batch!
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3 users found this review helpful

Snow on the Mountain Green Beans

Reviewed: Dec. 8, 2011
This was a nice change but next time I will use a better quality feta. It makes a difference. I usually auto-nuke my green beans but I do like the better control of cooking them on the stovetop. Thanks for sharing!
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4 users found this review helpful

Sandy's Chocolate Cake

Reviewed: Dec. 4, 2011
This was WONDERFUL! SO moist, just the right sweetness of the cake and the frosting. I didn't have 3 wire racks that were larger than the cake to turn the cake out on. Only had two and they came out perfectly but the third one (which then became the bottom) fell off the smaller-than-the-pan one on one side. I was a little short of the 1 cup sour cream for the frosting but just added some evaporated milk that I needed to use up until it was the right consistency to spread nicely. THE only chocolate cake recipe that I'll use now.
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3 users found this review helpful

Hot and Sour Cabbage Soup

Reviewed: Nov. 29, 2011
Oh, yes! This hit the spot when you get the cravings for it. I might increase the vinegar to 1/2 c. next time, just because I like the "bite" of it and kick up the heat just a tad. Thank you!
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4 users found this review helpful

Egg Foo Yung II

Reviewed: Nov. 29, 2011
I used all pork because that's just what I had to use up but I would do that and/or the chicken next time. Ground beef just doesn't sound like it would belong in this. I didn't have the time to do these individually at 1/2 c. each. I did the whole together which doesn't give you the look of Egg Foo Young but the taste was definitely there! Thanks for a great keeper!
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7 users found this review helpful

Honey Mustard Sauce

Reviewed: Nov. 10, 2011
Original recipe called for ancho chile powder. Nice tangy, spicy sauce with the changes Steve made. Great with Buttery Soft Pretzels.
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Buttery Soft Pretzels

Reviewed: Nov. 10, 2011
These were delicious!!! Brought them to an appetizer potluck and made them into about 3" twists, serving them with a spicy honey mustard sauce and they were immediately GONE!!!
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3 users found this review helpful

Roasted Broccoli

Reviewed: Nov. 9, 2011
As others said, salty, salty, salty (depending on your taste, I guess) and I put NO extra salt in it. Next time I will also halve the Montreal steak seasoning for that reason. Seems like this would always be a very dependable recipe. Roasted the veggies (used red pepper) and they came out perfectly crisp-tender. Thank you!
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Southern-Style Crowder Peas

Reviewed: Nov. 9, 2011
I doubled the recipe (except for the water, kept that at 2 cups) and added a lot more ham, making this into a main dish. I had to use black-eyed peas because I couldn't find crowder peas. Very, very tasty! I will use this on New Year's Day for the traditional serving of black-eyed peas for good fortune in the new year. Thank you!
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4 users found this review helpful

Braised Balsamic Chicken

Reviewed: Oct. 30, 2011
Very nice dish and simple as well. Very flavorful. The ingredients are always in the house which is a bonus as well! Thanks for sharing.
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3 users found this review helpful

Raspberry Mushroom Kabobs

Reviewed: Oct. 18, 2011
This was really different. It had that little sweetness that your tastebuds weren't expecting. Next time, I'm going to try spacing it with pearl onions and zucchini for color. It went over very well. Thanks for something that I wouldn't have thought of ever doing!
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Creole Seasoning Blend

Reviewed: Oct. 18, 2011
In case you pull this recipe up separately, it calls for it specifically in Oven Baked Jambalaya by Joslyn, also...out of this world!
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3 users found this review helpful

Displaying results 41-60 (of 244) reviews
 
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