lutzflcat Recipe Reviews (Pg. 1) - Allrecipes.com (11492450)

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Orange Pecan Pie

Reviewed: Dec. 26, 2014
Followed the recipe to the letter, but had a little difficulty with the filling setting even after 60 minutes baking. It was just a little runny, but the flavor was spot on!
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Eggnog Whipped Cream

Reviewed: Dec. 26, 2014
Used rum extract and freshly grated nutmeg. And, yes, it really does taste like eggnog. Served today on Orange Pecan Pie, but this would be an outstanding topping for a pumpkin pie.
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Great Northern Bean and Ham Soup -- Cooking School

Reviewed: Dec. 26, 2014
You rarely see bean soup served at restaurants anymore. It'll always be one of my favorite soups, and this is a good recipe for it. It's also a great way to use up some of my Christmas baked ham from yesterday.
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Brown Sugar n' Bacon Green Beans

Reviewed: Dec. 25, 2014
I cut back the brown sugar a little bit, but would cut in half in the future, since it was just a little too sweet for us. This well could be just a personal taste preference, since we seem to like food less sweet these days. I bought a bottle of the McCormick Vegetable Seasoning just for this recipe, and I can see using it a lot on steamed veggies which often can use a little flavor boost. This was a very good side dish to a baked Christmas ham, and I would make again. Dana P, thanks for sharing your recipe!
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Berry Cranberry Sauce

Reviewed: Dec. 23, 2014
I typically don't like foods too sweet, but this was just a little too tart for me (that's certainly easy enough to fix) I liked using 3 different type berries in this sauce, and the change in texture they bring. Also liked that little bit of the pumpkin spice flavor peeking through.
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Apple-Cheese Tart

Reviewed: Dec. 23, 2014
What a nice combination of flavors, and to think it starts with a can of cinnamon-y apple pie filling...how easy is that??? The cheddar is sharp, but it’s mellowed out by the ricotta resulting in a mild cheesy creamy filling that doesn't take anything away from the apple flavor. The only thing that I would do differently in the future is cut the salt in half. We enjoyed this both warm and cold. Nice change for a quick-and-easy dessert.
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Orange Summer Cooler

Reviewed: Dec. 23, 2014
I had a little bit of peach-mango-passion sherbet left in the freezer, so I used it instead of the orange sherbet, otherwise, followed the directions. I had concerns that it would be too sweet with the 10xx sugar in it, but it provided the perfect amount of sweetness and did not overwhelm. Don’t just think “summer/hot weather” for this; at least in this house it’ll be served all year. The texture was spot on, and the serving amount just what we were looking for. Bright & fresh with a good pop of citrus.
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Spicy Hot Corn

Reviewed: Dec. 21, 2014
I cut this recipe in half, and although we liked it, I was expecting something that had more zing (its name is SPICY HOT Corn). For us, there was too much of a mild/mellow cream cheese flavor. I think it would have benefitted from the addition of a small can of green chiles or maybe more jalapeños. It was just a little bland, but that may be a personal taste preference. We did enjoy it!
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Country Apple Dessert

Reviewed: Dec. 21, 2014
I was out of town for a week and upon returning, realized I had a lot of fresh fruit that needed to be used. Followed the recipe except I used fresh pineapple and sprinkled some brown sugar on top when serving. Good, wouldn't say "wow," and it sort of reminded me of a warm fruit cocktail, and that's not to say that's a bad thing.
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Birthday Bones

Reviewed: Dec. 11, 2014
Oh yeah, they're good. Holiday treats if they last that until then!
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Impossible Eggnog Coconut Pie

Reviewed: Dec. 4, 2014
Haven't made one of these "impossible" pies in years. I had some eggnog to use up and plenty of coconut on hand, so I thought I'd give this one a try. And I'm glad I did, we thoroughly enjoyed it. For anybody unfamiliar with the "impossible" concept, ALL ingredients go into the blender, then you pour into a pie pan, and bake. Yes, it's that easy. The only change I made was subbing Truvia for the sugar, and I actually cut back the Truvia a bit, since we're not into "too sweet" these days. If you're an eggnog, coconut and custard fan, give this one a try; I don't think you'll be disappointed.
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Garlicky Green Beans with Shallot

Reviewed: Dec. 4, 2014
These were very good, but I think would be even better with some bacon added. The shallots and garlic cooked quickly, and even the green beans were "crisp tender" in about 6 minutes. Thanks, murphyjct, for sharing your recipe!
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Carrot Salad with Ginger

Reviewed: Dec. 4, 2014
Nothing fancy here, just a simple little carrot salad that has a nice blend of ginger and OJ. This is so low cal, low fat, and low carb that I can see keeping this on hand as a snack in between meals.
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Italian Pine Nut Cookies

Reviewed: Dec. 2, 2014
The only criticism I have is that they’re a little dry inside cooked at 23 minutes. In the future, I would start checking for doneness at 20 minutes (oven temps do vary). This is a fairly expensive cookie with 1 cup of pine nuts, so just be cautious, and don’t overcook. I really like the crispy crushed corn flake exterior, and you definitely can taste the richness of the pine nuts. Also, this is not a super sweet cookie which appeals to me. I followed the recipe to the letter, ended up with 36 (not 24) cookies using a 1 Tbsp cookie scoop, and only needed 3 cups of crushed corn flakes. Very nice, just a little overcooked, but that’s easily corrected. Would make again!
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Hawaiian Pineapple Sweet & Sour Smoked Sausage

Reviewed: Dec. 1, 2014
It just doesn't get any easier (or delicious) than this. If you're a sweet & sour fan, you're gonna' luv this one! Total winner IMO!
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Eggplant Parmesan Bites

Reviewed: Dec. 1, 2014
Couldn't find a small eggplant, so I just used a small biscuit/cookie cutter and cut into small rounds (used 2/chip). I baked my own pita chips, spritzed with olive oil, sprinkled with salt & pepper, and baked for about 5 mins; also used Italian panko breadcrumbs on the eggplant. I think just a little bit of spaghetti sauce under the eggplant might add another layer of flavor and some moisture, but that's not to say that it wasn't good without it. I loved the ricotta on this (rather than mozzarella), IMO made it taste more authentic and fresh. Quick, easy, two bites & it was gone! Very nice.
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Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam)

Reviewed: Nov. 16, 2014
The marinade consists of oil, salt & pepper, so it’s not adding any flavor to the chicken. I found the peanut sauce very diluted/watered down, so if I were to make again, I’d definitely reduce the amount of water. You’re pretty much relying on the peanut sauce for the flavor on this recipe. Made it exactly as written, tasted, and then started adding ingredients to make it work for us. I cut the chicken into 1” pieces, and did not sauce the skewers until the chicken was just about cooked. If you brush on the sauce too soon, you’ll end up with burned skewers waiting for the chicken to cook. I bought a bottle of kecap manis for this recipe (not a staple in my pantry), and for any others who aren’t familiar with it, just wanted to give you a heads up that plain soy sauce is not a good substitution. Consistency is very thick, and it tastes a bit like molasses IMO. The chicken was juicy, and with modifications, we enjoyed it, but as written, it would have been a disappointment.
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Bok Choy Stir Fry

Reviewed: Nov. 16, 2014
This was OK and does come together very quickly. Bok choy on its own doesn’t have a whole lot of flavor, so if I were to make again, I would take the recipe author’s suggestion and add some chicken soup base to give it some more flavor.
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Meatloaf Patties

Reviewed: Nov. 13, 2014
Nothing fancy here, just meatloaf, good old comfort food perfect for a weekday dinner. I cut back a little on the brown sugar (our personal taste preference), but the ground beef patties with the sauce really do taste like oven-baked meatloaf. Moving forward, I will add some additional seasonings to the patties. Since we can grill all year in Florida, I'll grill the patties, and then put them in the sauce to simmer on the stovetop (eliminating the splatter from the stovetop). Simple to make and quick to get on the dinner table, a winner in this house. Only one thing that I'lll miss...my leftovers for meatloaf sandwiches. :-) Thanks for sharing courteneynjones.
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Butternut Squash with Grapes

Reviewed: Nov. 13, 2014
Followed the recipe to the letter, and I wouldn't change a thing (well, I might add a few more grapes). Of course, the squash caramelizes when roasted, but oh my, those grapes were an incredible partner in this dish. I forgot to put the pine nuts on for the photo, but added them later. The recipe author says they're "optional," but if you have them, by all means include them because they are the absolute perfect garnish on this side dish. Jess2011, seriously LOVED your recipe, and this would be a good addition to the Thanksgiving dinner table.
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