lutzflcat Recipe Reviews (Pg. 11) - Allrecipes.com (11492450)

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Deliciously Moist Pineapple Muffins

Reviewed: Jan. 5, 2014
I added the coconut making this a pina colada muffin, used Truvia Baking Blend instead of sugar, and sub'd Egg Beaters for eggs. I made larger muffins (got a dozen), and the only criticism that I have is the muffins were slightly overcooked. I checked at 25 minutes (not even 30), but will check at 20 minutes in the future. This must be a very old recipe because I haven't seen crushed pineapple in a 14-oz can for MANY years (always 8 or 20 oz these days). Chopped pecans would be a nice addition. This made a very nice breakfast muffin, and I definitely will make again.
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Mustard Cream Sauce

Reviewed: Jan. 5, 2014
Used this as a dipping sauce for Donna's Nest Eggs (baked scotch eggs). Easy to mix up, and I can see this complementing crab cakes and other fried fish.
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Donna's Nest Eggs

Reviewed: Jan. 5, 2014
Used "hot" sausage and mixed up some Shake and Bake Mixture from this site. These were not even remotely bland, rather, loaded with flavor. Been a long time since I've made scotch eggs, and this was a treat. Served with Mustard Cream Sauce from AR's site, as well.
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Homemade Shake and Bake Mixture

Reviewed: Jan. 5, 2014
Flavorful mixture, used as a coating on Donna's Nest Eggs (scotch eggs) on this site.
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Strawberry Kiwi Smoothie

Reviewed: Dec. 31, 2013
I love breakfast smoothies, there are many good ones on this site that I make often, and this will be added to my list. Used frozen strawberries and Cabot Low-Fat Vanilla Bean Greek Yogurt (my new go-to vanilla yogurt). This is very tasty, but I don't think there's much to distinguish it from many others, not meant as a negative because it is very good and creamy.
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Thai Steamed Mussels

Reviewed: Dec. 30, 2013
This was a nice change, but I still prefer the traditional butter, wine, shallots, and herb sauce for steamed mussels. If I were to make this again, I would follow the suggestion of another reviewer…make the sauce, steam the mussels separately, and then add back to the sauce, and mix. I think the liquor (think that's what it's called?) diluted the Thai sauce too much when everything was steamed together. Be sure there's plenty of crusty bread slices on the table to soak up that delicious sauce!
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White Chocolate Lemon Bars

Reviewed: Dec. 30, 2013
Very sweet, even though I didn’t use a full cup of confectioner’s sugar for the topping. Do let the bars cool completely to get a good/even cut on the bars. I cut them too soon, and they were a little crumbly (that’s my mistake). That layer of chocolate chips does not melt completely, and although these are very tasty, they’re just a bit on the sweet side for me. I’ll probably stick with the more traditional lemon bar which has a bit more tartness to it.
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Curried Cauliflower Soup

Reviewed: Dec. 30, 2013
Wouldn't change a thing on this, we thoroughly enjoyed it exactly as written. You first taste the sweetness of the roasted veggies, and then the coconut-curry flavor comes on board. The "heat" of the soup will depend on the type of red curry paste that you use, so this may need to be adjusted to your taste preference, but ours had just the right amount of kick for us. Garnished with a dollop of yogurt and a mint sprig.
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Ham Casserole

Reviewed: Dec. 29, 2013
Really liked the veggies in this, particularly the cubed potatoes. We enjoyed it, but thought the flavor was a bit flat. It needs some seasoning but is a nice casserole and a good way to use chopped leftover ham.
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Winter Blossom's Often Requested Ham Salad

Reviewed: Dec. 29, 2013
Growing up, ham salad always was made from the Holiday ham leftovers. I processed the ham in the food processor, and sub'd sweet pickle relish and freshly-chopped onions. This recipe is very similar to the way my Dad made his, and we enjoyed some yummy sandwiches today.
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Buttermilk Rye Bread

Reviewed: Dec. 29, 2013
This is a nice combo of the traditional buttermilk and rye breads, light in color but crusty like rye bread. I made this in the KA mixer, and the only thing that I would do differently next time would be to add more caraway seeds to suit our tastes. Wouldn't call it either soft or dense but, perhaps, firm would be a good description of the bread. It does make nice sandwiches.
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Baked Acorn Squash with Apple Stuffing

Reviewed: Dec. 27, 2013
Very nice winter side dish. Added a few dried cranberries for a little color. That sprinkle of cinnamon and drizzle of the maple syrup really complement the apple stuffing. Easy to make, and tasty to eat. Thanks, Rebecca, this is a nice recipe!
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Ham and Cheese Pasta Casserole

Reviewed: Dec. 26, 2013
We all eat with our eyes, and I was concerned that this was going to have zero eye appeal, so I added a little bit of color. I added some peas, chopped red bell pepper, some chopped green onions, and I think in the future a few sliced olives might add not only color but flavor. Our consensus was too much pasta, and not enough ham, but that could be a personal taste preference. I cooked the full amount of pasta, but once I started to mix this up, I didn't use all of it. This rating is based on the changes that I made.
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Butternut Squash Gratin

Reviewed: Dec. 26, 2013
We loved this. It's a very mild side dish that isn't going to interfere with any other part of your meal, but it's almost creamy and just loaded with flavor. Thanks lyss8 for a special new side dish that presents itself very well.
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Quick Brussels and Bacon

Reviewed: Dec. 26, 2013
I used fresh brussels sprouts and steamed them in the microwave for about 2 mins. I left the brussels sprouts whole because they were small, omitted the oil, removed some of the bacon grease, and just browned the sprouts quickly in the bacon drippings and shallots. Great recipe, quick and very tasty.
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Honey Glazed Ham

Reviewed: Dec. 26, 2013
This was the first time I glazed and scored a ham, and I learned a few things. First, don't score too deeply. And second, if you put the whole cloves at the intersections of the scoring, most fall out during cooking and basting. I had a 10# bone-in ham that cooked perfectly in about 2-1/2 hours, internal temp of 148, basting every 20 minutes. I would reduce the amount of the glaze next time, as I had a fair amount left over. However, this ham was as good as any that I've ever had, and the sweet glaze did not overpower the flavor of the ham, it only enhanced it.------12.29.13-----One thing you may want to consider when buying your ham is how the sweet glaze will affect your leftovers. I bought a larger ham for leftovers, but this ham has not been great in some of my standard leftover ham recipes.
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Fresh Cranberry Cake

Reviewed: Dec. 26, 2013
The biggest problem I had with this cake was the cream syrup. Yes, the syrup was tasty, but IMO there simply was too much of it. It totally saturated the cake making it sticky and gooey. I understand that it added moisture, but the cake was soggy from top to bottom. When I poured on all of the syrup, there was so much that I thought there was no way it would soak into the cake. I used a toothpick and poked holes in the top of the cake to help the syrup seep in. And how you're supposed to get a cake baked in a 9x13 pan that has been saturated with syrup removed in one piece from the pan to a wire rack after 10 minutes is beyond me. When first baked, I sliced a small piece, tasted it, and there was a decent flavor balance between the tart cranberries and the sweet glaze. However, later in the day, the berries discolored to purple and the sweet syrup just overpowered the cranberries. The cake's presentation was not good, and I ended up just piling whipped cream on the top to serve as a Christmas dessert. If I were to make this again, the first thing I would do is cut the amount of syrup in half. Sorry dday515 for the critical review, but this was a disappointment and just didn't work in this house.
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Creamy Cauliflower Egg Salad

Reviewed: Dec. 24, 2013
I had a little fresh cauliflower in the fridge, so I decided to give this recipe a try for lunch today. I halved the recipe, used reduced-fat/lightened ingredients where possible, and steamed the cauliflower for about 2-1/2 minutes in the microwave. The addition of the sour cream and that little bit of sugar really make this taste different. Honestly, I couldn't tell I was even eating cauliflower, it just blended so well with the chopped eggs and the texture was about the same. This was a pleasant surprise, and I definitely will make this again.
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Orange Creamsicle Candied Pecans

Reviewed: Dec. 24, 2013
This recipe doesn't tell you when to add the Grand Marnier and the Kahlua, so I just added it with the extracts. This is a good variation on traditional spiced pecans that are served this time of year, but this has a nice twist...a subtle hint of orange. I couldn't taste the rosemary at all and I thought that was an interesting addition, so I think I will double that next time. These will be gone in no time, they taste great!
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Basic Corn Muffins

Reviewed: Dec. 22, 2013
Just brought a lot of peppers back from a trip to Dallas, and one of the things I made for Christmas gifts this year was jalapeño jelly which I planned to gift with corn muffins. The muffins cooked for 15 minutes, and were not quite as moist as I would have liked, I think a result of overcooking. Moving forward, I would check them at 12 minutes, could be my oven running hotter than most. I added chopped red and green jalapeños to the batter which brought a bit of a Holiday theme and color to the muffins.
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