Living Well Recipe Reviews (Pg. 1) - Allrecipes.com (126461)

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Split Pea Soup

Reviewed: Apr. 11, 2010
Absolutely wonderful! There was only a few things I altered slightly - I had no marjoram so I omitted it and used more water than called for (about twice as much) as I hate pastey pea soup and it kept simmering down to a thick paste. I added a bunch of ham along with the bone, only one one large onion and a HUGE potato. It was fabulous! Took a while but sooo worth it! This one goes in the recipe box! Update: I tried it with marjoram the second time - it was wonderful! I had four ham bones that I simmered all day in water and made stock with. I used the stock and ham (after letting it sit overnight and skimming off the fat and impurities and pulling out the bones) for the soup - it added an extra dimension of flavor that was to die for!
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Pecan Pie Muffins

Reviewed: Sep. 27, 2010
Made these and took the advice in other reviews to cut the sugar to 1/2 cup. They were great! I had to cook them an extra 20 minutes until the toothpick test came out clean. Not sure if it was something I did or just not being used to the new oven but the extra time did not hurt them. They really do taste a lot like pecan pie! I will be adding this recipe to my list of usuals!
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Old-Fashioned Coconut Pie

Reviewed: May 26, 2011
All I can say is WOW! Fast, easy, delicious!!!! Divine!!! I toasted the coconut for added flavor - but other than that this was fantastic!!!
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Delicious Ham and Potato Soup

Reviewed: Oct. 6, 2010
Wonderful! I make this at my cafe and it sells out every time! I use red potatoes and it turns out fantastic every time. You will not regret trying it!!
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Lisa's Chocolate Chocolate Chip Cake

Reviewed: Oct. 6, 2010
Very moist - very quick. While I usually avoid recipes that involve just doctoring up a cake mix this one had a little something more to it. It evoked more of a home made flavor and I used to to prepare an emergency dessert for a family outing. It was gobbled up!! Since I am famous for my scratch desserts no one suspected there was a cake mix involved - it was THAT good! I will keep it (secretly!) in my recipe box to use again!
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Restaurant-Style Hashbrown Casserole

Reviewed: May 20, 2011
A real favorite at our house and restaurant! I added a few more spices (salt pepper garlic powder)and make sure I melt a bit of shredded cheddar on top when I serve it - otherwise it is a keeper just as it is!
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Four Egg Yellow Cake

Reviewed: Mar. 19, 2014
Just pulled them out of the oven! I used butter instead of shortening and increased the flour to 3 cups since it was very "liquidy." I also used 1 Tablespoon of Baking Powder instead of 3 teaspoons. That's a joke - 3 teaspoons IS one tablespoon! Lol! Anyway, the batter tasted heavenly. They rose well and baked up with a nice firm crumb. Nothing at all resembling corn bread! They had a larger crumb, not a fine one, so I think that may be where people are getting the cornbread thing from. They tasted wonderful! My friend was here when I pulled the out of the oven and he suggested more butter. Next time I will put a teaspoon of butter flavoring in them to see if that makes a difference. I was going for more of a butter cake than a yellow cake though so that's why I was thinking more butter flavor. They held up well to being filled with ganache and I think it is a nice, basic, versatile cake recipe that I will add to my arsenal for sure! I see it as a perfect blank canvas to make my own variations with - a good, solid contender!
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Chicken Tortilla Soup I

Reviewed: Oct. 6, 2010
So good! Easy to make even with the long list of ingredients. I made a huge pot and it disappeared fast. Make sure to put the shred cheese on top - it is a great touch! As good as it is the first day it is even better the next day - if you manage to have any left!
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Cinnamon Coffee Cake II

Reviewed: Oct. 27, 2010
Wonderful!! To make it even better use pecans instead of walnuts and you get a praline like top! Be carefule not to use too big a pan or there wont be enough batter to spread two layers. I always double the recipe and use a smaller pan or a bundt pan for that layered look.
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Rump Roast Au Jus

Reviewed: Apr. 9, 2010
Wonderful! I adjusted the seasonings a bit based on what I had on hand (celery seed instead of salt. mustard instead of mustard powder, no chili powder - I just hate the stuff) and rubbed the roast before putting it in the cooker. I didnt have the 10 hours it called for so I cooked it for 6 hours on high instead of 10 on low. It was wonderful! I checked on it to make sure it wasnt drying out and put it fat side up so the fat would baste the meat and keep it moist as it cooked. A bit of beef base in the water added a little extra kick. Next time I will add a few veggies in it for even more flavor!
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King Ranch Chicken Casserole I

Reviewed: Oct. 27, 2010
It always dissapears quickly! I always use my own home made tortilla chips and precook the chicken breasts in the oven. That way it is so quick and easy to toss together!
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Amish Breakfast Casserole

Reviewed: Oct. 27, 2010
All I can say is WOW! I made this at my cafe one day for a quick breakfast special. One lady took a bite, then another, and ran back to me and said, "This is the best thing I have even put in my mouth!" After an awkward pause I just smiled and said, "thank you!" I did do two things differently - first I had leftover ham I wanted to use so I subbed that for the bacon. Second I used a three cheese mix instead of all cheddar. I also topped it with a bit of cheddar half way through cooking. It is a regular on my menu now! :)
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Apple Crisp III

Reviewed: Oct. 27, 2010
I put too manuy apples in I think because I ended up with apple cobbler instead of crisp! lol! But the taste was fantastic. I cored and cubed the apples and left the skins on. I used gala and granny smith. Next time I will use less apples and maybe leave out the water - it didnt need it with the extra apples. I was very pleased with the results though - if a failure is this good imagine how tasty the real thing is!
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Pecan Pie V

Reviewed: Nov. 24, 2010
TO DIE FOR! I just love the fact that there is no corn syrup! I made a double batch and it filled my deep dish 9 inch glass pie pan perfectly. I followed the suggestions to cook at 350 for 15 then 300 for 55 - it wrked perfectly! I also added more nuts on top which may not have been necessary as the nuts sort of float to the top as it bakes. Make sure when you add the melted butter to the whipped eggs the butter has cooled or you will get scrambled eggs! I tempered the eggs and it was fine. I used the recipe for Ruth's Grandma's Pie Crust instead of a store bought. Why go to the trouble to make scratch pie and use a store bought crust? the recipe is very easy and is my favorite.
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Slow Cooker Split Pea Sausage Soup

Reviewed: Nov. 24, 2010
I got raised eybrows from people who were expecting ham instead of sausage but its the same animal - right?? I used brats that I had gotten on sale. It turned out great and honestly would be even better with the ham which I will try next time!
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Chinese Restaurant Almond Cookies

Reviewed: Nov. 24, 2010
very tender, very buttery, very good! Make sure not to overbake them -they will be done before they look like it!
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Sweet and Sour Chicken I

Reviewed: Nov. 24, 2010
A-MAY-ZING! Tasted JUST LIKE the stuff from our local chinese restaurant! I added red food coloring to the sauce and it was a dead ringer too! I will be making this at home instead of ordering takeout from now on!
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Creamy Chicken and Wild Rice Soup

Reviewed: Jan. 17, 2011
I was a bit skeptical about a creamy soup with rice in it but this was wonderful! The only thing I added was a bay leaf while cooking. I just love what the taste of bay does to chicken in soups. As written it is still five stars!
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Photo by Living Well

Uncooked Banana Pudding

Reviewed: Nov. 24, 2010
May all time favorite recipe! I added more banans because people said it was a bit skimpy on them. I also added more cookies - I lined the bottom of the pan and the top too! This is a mega keeper - so light and fluffy it will make you eyes roll back in your head!
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Waffles I

Reviewed: Oct. 27, 2010
OK when I went to make these my waffle iron broke, but I had several hungry mouths to feed!!! So I quickly thinned the batter a tad with some milk and made pancakes instead! They were light and fluffy and the flavor was fantastic! lol! I am assuming that if I had been able to make them as waffles the flavor would have been just as good! :)
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