KingSparta Recipe Reviews (Pg. 4) - Allrecipes.com (11325423)

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Skillet Ham, Cabbage and Potatoes

Reviewed: Jan. 20, 2012
Very Good, But watch out for salt, You may not want to add season salt if the ham your using is salty. I can't believe someone added ketchup
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4 users found this review helpful

Classic Meatloaf

Reviewed: Jan. 6, 2012
I made meat loaf last night, as someone stated the cooking time is off. more like Bake at 350°F for 1 hour 15 minutes
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96 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 27, 2011
It's not fool proof, Over done.
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3 users found this review helpful

Split Pea Soup

Reviewed: Dec. 20, 2011
Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes. Mine took about 1 hour 45 mins for the peas to be tender. I did not like the marjoram or potatoes in this soup. I also had to add 4 cups of water due to the extra cooking time.
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3 users found this review helpful

Allie's Delicious Macaroni and Cheese

Reviewed: Dec. 18, 2011
too much milk, bland
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4 users found this review helpful

Tommy's Ham Casserole

Reviewed: Dec. 18, 2011
1 can of condensed cream of mushroom soup
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3 users found this review helpful

Tater Soup (Potato Soup)

Reviewed: Dec. 14, 2011
Yummy
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3 users found this review helpful

Standing Rib Roast

Reviewed: Dec. 9, 2011
It Was Ok, But there Are Issues. Some Water, Stock, Wine Or A Combination Should Be Added To The Pan To Keep The Drippings From Burning. Some Oil On The Out Side Would Help Retain Moisture. Maybe Sear The Outside Before Putting It Into The Oven. The Correct Temps Are. Extra-rare or Blue (bleu) very red and cold 46–49 °C 115–120 °F, Rare (saignant) cold red center; soft 52–55 °C 125–130 °F, Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F, Medium (demi-anglais) pink and firm 60–65 °C 140–150 °F, Medium well (cuit) small amount of pink in the center 65–69 °C 150–155 °F, Well done (bien cuit) gray-brown throughout; firm 71-100 °C 160-212 °F
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8 users found this review helpful

Brian's Easy Stuffed Flounder

Reviewed: Dec. 3, 2011
-1 canned crab, -1 canned shrimp, -1 too much butter, also should have added a bit of oil into the butter to raise the burning point of the butter when frying the fish, something like olive oil, or vegetable oil. So two tablespoons of butter, and two tablespoons of oil.
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4 users found this review helpful

Ciabatta Bread - Part 1

Reviewed: Dec. 1, 2011
Yummy
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2 users found this review helpful

Sunshine Toast

Reviewed: Nov. 30, 2011
Eggs, Butter, Bread, Salt, It's A Home Run, How can you go wrong?
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3 users found this review helpful

Ciabatta Bread - Part 2

Reviewed: Nov. 28, 2011
A Bit Complex, But Yummy
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2 users found this review helpful

Turkey Brine

Reviewed: Nov. 27, 2011
People who say this is too salty more than likely used table salt, and not a course sea salt or kosher salt. Also 1 cup of sugar can be used to counter balance the salt. Also you must rinse the turkey when you take it out of the brine.
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3 users found this review helpful
Photo by KingSparta

Cheesy Turkey And Broccoli Bake

Reviewed: Nov. 26, 2011
Yummy
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2 users found this review helpful

Cheeseburger Macaroni

Reviewed: Nov. 21, 2011
Yummy
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2 users found this review helpful

Baked Potato - But Actually Microwaved

Reviewed: Nov. 17, 2011
We cooked this up today; we had some left over bacon from breakfast and added it. Yummy.
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2 users found this review helpful

Baked Mashed Potatoes

Reviewed: Nov. 17, 2011
I thought this was a good recipe, I would recommend using a Ricer, and not a hand mixer for making mashed potatoes. For the people that thought it was bland, maybe add some garlic.
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4 users found this review helpful

European Peasant Bread - Artisan Bread

Reviewed: Nov. 17, 2011
Yummy
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4 users found this review helpful

Buffalo Wings

Reviewed: Nov. 14, 2011
Yummy
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2 users found this review helpful

Fried Chicken Wings

Reviewed: Nov. 14, 2011
Yummy
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1 user found this review helpful

Displaying results 61-80 (of 140) reviews
 
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