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

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lutzflcat

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Spring Rolls with Zesty Peanut Sauce

Reviewed: Dec. 22, 2013
I'd give this 3 stars for the egg rolls and 5 stars for the peanut sauce, so I'm rating this a 4. I was so concerned about the egg rolls coming apart if I added too much filling, and as a result, I didn't fill them enough (that's my fault). But overall, the egg rolls lacked flavor and need some serious tweaking. If I were to make these again, I certainly would add some chopped shrimp or cooked ground pork, maybe some chopped peanuts, or some oyster sauce, just something to ramp up the flavor?? The peanut sauce was outstanding, and I definitely will be using that in the future. Overall, preparation was pretty labor intensive with a real mess to clean up in the kitchen, and I'm not sure that the final result was worth it.
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Summer Special Shrimp and Fruit Fried Rice

Reviewed: Dec. 22, 2013
First, for us, there are W-A-A-A-Y too many onions in this, I'd use only one moving forward, and my onions were not large. Also, in case you don't catch it, step #1 should be "Pour in the eggs…" not "Pour in the onions…" Followed the recipe to the letter except using cashews instead of walnuts (sorry, I just couldn't see walnuts in this dish). Made a lot, this is 2 VERY generous servings (in this house, would be 3). This was O.K., but it's doubtful I'll make again.
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Sweet and Sour Sauce

Reviewed: Dec. 21, 2013
Nice sauce for dipping egg rolls and certainly easy.
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Cinnapear Smoothie

Reviewed: Dec. 21, 2013
I was gifted some Harry & David pears, and they are perfectly ripe. I used a frozen banana and added a few ice cubes for our preferred consistency, but this was creamy and simply delicious.
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Poor Man's Stroganoff

Reviewed: Dec. 10, 2013
I've seen many recipes for "ground beef" stroganoff over the years, but this is the first time I've made one. The one thing that I didn't like was that the sour cream totally liquified once combined with the meat. The dish had zero eye appeal because of the watery texture. The Greek seasoning was a nice addition, but overall, this stroganoff was a disappointment. In all fairness, it could be that I wouldn't like any ground beef stroganoff, so moving forward, I'll stick with the real deal version. Sorry olderguy for the less than favorable review.
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Doggie Biscuits I

Reviewed: Dec. 8, 2013
These dog biscuits make a wonderful treat for your dog or an awesome Holiday gift for your family's and friends' dogs. Find a pretty cookie tin, decorative box, or even a small bag to use as a stocking stuffer. I used a little less than 3/4 cup water for the perfect consistency to roll out and cut. Ended up with 58 small biscuits and 26 large. I like to print a copy of the recipe to include with the gift just so everybody knows what ingredients are used (and in case they want to replenish the dog cookie jar after they're gone). Trust me, this will be a gift everybody will remember.
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Creamy Sausage Dip

Reviewed: Dec. 5, 2013
The sausage I had on hand was Jimmy Dean regular (not spicy), so I added some red pepper flakes and some chopped jalapeño to spice it up a bit. After 30 minutes in the oven, this was still pretty soupy, so I cooked for another 15-20 minutes allowing some of the liquid to cook down and the dip to brown on the top. Served with some tortilla scoops. This would be a really nice opener to a Mexican-themed dinner along with a cold margarita!
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Pineapple and Pecan Cake

Reviewed: Dec. 5, 2013
This is a good cake, but there's another recipe on this site that I prefer for pineapple and pecans. Two cups of sugar for the cake seemed excessive to me, so I cut it to one, and that was more than enough sweetness for us. I checked the cake at 30 minutes, it was already very brown and slightly overcooked, so watch your time. Although the cream cheese frosting is tasty, the one thing that I didn't like is that it just never really set or hardened at all, stayed very gooey.
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Grilled Turkey and Swiss Sandwich

Reviewed: Dec. 4, 2013
Didn't have any rye bread, so I cooked this as a panini using a baguette I had on hand. Did add a little dijon as well as some sliced tomatoes and sautéed sliced onion. Nice sandwich.
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Best Cauliflower Soup

Reviewed: Dec. 4, 2013
First, I have to say that I like how this soup breaks down nutritionally (at least for those not following a low carb diet). As I suspected, the soup turned orange from the carrot (almost looks like butternut squash), but it adds great flavor. Cauliflower doesn't really have a lot of flavor, but this soup is anything but bland. I used my immersion blender, and the soup was very thick, so I did have to thin out with a little chicken broth and water. You'll have to adjust the consistency to your preference which is certainly not meant as a negative. Thanks, newmommy, for a nice new soup recipe.
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Chef John's Creamy Mushroom Soup

Reviewed: Dec. 2, 2013
This does take some time to prepare, so plan accordingly. Actually, for my mushrooms to reach the color in the video, it took a solid 30+ minutes at a low temp. BUT, don't rush because this step brings richness and enhances the depth of flavor in the soup. I halved the recipe and used an immersion blender (instead of a blender) which emulsified the soup to a creamy texture. Very nice and a little decadent :-)
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Uncle Dick's Mashed Potatoes

Reviewed: Nov. 29, 2013
I try to do as much advance preparation as I can for the time-consuming tradtional Thanksgiving dinner. This is one that ranks right up there with the best mashed potatoes I've ever had, and it actually instructs you to refrigerate overnight. Is that convenient or what? Out of the fridge, into the oven, and you have a mashed potato casserole that will WOW everybody. Really, although very simple and basic, it is that good!
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Tip's Turkey Dressing

Reviewed: Nov. 29, 2013
Served this for Thanksgiving yesterday, and everybody loved it. Cooked a bone-in turkey breast this year, so this was baked in a separate casserole. A fair amount of turkey stock was added to get the moist texture that we like. Didn't have sage leaves, so I just bumped up the ground sage a little and also added a little poultry seasoning. The Farmer John brand is not available in my area, so I used Jimmy Dean pork sausage. I suspect this will become our traditional T-Day stuffing moving forward.
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Sweet Potato Eggnog Casserole

Reviewed: Nov. 21, 2013
We're not big on "sweet" sweet potato casseroles, so the only change I made was to reduce the sugar. This is so easy to make, and the orange zest gives you a nice pop of freshness, really enhancing the flavor of the sweet potatoes. Unfortunately, I thought the eggnog flavor was lost. I cut this recipe in half using one can of sweet potatoes, and two of us finished it off (and we didn't pig out, either). In this house, I think the full recipe would serve 6, not 8, so the number of servings might be one thing that you consider. Good weeknight side dish served with a pork roast. Certainly would make again.
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Apple Baked Beans

Reviewed: Nov. 19, 2013
This recipe does not specify whether or not to drain the pork and beans. I chose to drain them, and I wish that I’d at least added some of the bean liquid back to the mixture before going into the oven. We like our baked beans cold better than hot. I typically remove them from the oven before the recommended cooking time, so there’s a little more liquid as I think that consistency is better when cold. I made half a recipe, set the timer for 80 minutes (10 minutes less than the recipe indicated), and the beans were slightly overcooked. I think 90 minutes would have been a disaster. I added some water to the dish, mixed it in well, so all was good. I mention this only because 90 minutes sounded like a lot of time to me for baking beans, so you may want to be cautious, and start checking them at 60 minutes for doneness (I know I will the next time). These are fairly sweet baked beans, but they’re good. My apples probably were closer to being minced than chopped, so the next time I will cut them a little larger, so I know when I’m biting into apple.
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Cocktail Meatballs

Reviewed: Nov. 12, 2013
Saw this recipe in the Allrecipes Dec/Jan 2014 magazine, decided to make them today, and put in the freezer for the upcoming Holidays. I used a 1 Tbsp scoop which makes the perfect-sized appetizer meatballs (got 32) and baked for 22 minutes. The meatballs were very moist and flavorful, but my hubby said he actually prefers the "old-fashioned way" made with grape jelly instead of cranberry sauce.
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Quiche a la Benedict

Reviewed: Nov. 10, 2013
Followed this recipe to the letter and wouldn't change a thing. Cooked perfectly at 40 minutes, asparagus didn't turn to mush, and the Canadian bacon really shines. Didn't take the photo with the hollandaise sauce but served it with Quick and Easy Hollandaise Sauce in the Microwave from this site. Little extra effort involved than with many quiches, but it was time well spent. Very nice.
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Thanksgiving Leftovers Casserole

Reviewed: Nov. 10, 2013
I cooked my "make-ahead" turkey gravy this weekend, so I added extra turkey wings, and used that meat to make half of this recipe. This takes minutes to assemble, and it gets two thumbs up in this house. I had some concerns about the addition of mayo, but I think all is did was add some moisture, but none of its flavor. I can see making this with leftover chicken as well as turkey throughout the year. Great new casserole that will be recycled often here!
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Tangy Warm Red Cabbage

Reviewed: Nov. 3, 2013
This had way too much cinnamon for me, but I guess that's what the recipe writer meant by "tangy." I ended up adding more vinegar to mask some of the cinnamon flavor, and moving forward I would either omit it completely or reduce it by at least half. But admittedly, that's a personal taste preference.
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Onion Tart

Reviewed: Nov. 3, 2013
This really didn’t fill up the pie shell…maybe one more onion and an additional egg??? I cooked for an additional 5 minutes, and I think another 5 may have been even better. The recipe writer really gives you no idea what to look for as far as doneness; i.e., golden brown, knife inserted in the center comes out clean, etc., just to cook for approximately 20 minutes. The garnish of the crumbled bacon seemed a little odd to me. If I make this again, I’ll mix the crumbled bacon into the onion-egg mixture. On the positive side, it does taste good.
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