lutzflcat Recipe Reviews (Pg. 13) - Allrecipes.com (11492450)

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My Oh-Yeah Sauce

Reviewed: Nov. 1, 2013
Barbeque sauce is a real taste-preference type of thing, and this one was too sweet for us. Followed the recipe to the letter, tasted it, and then made adjustments to suit our personal taste. Thought the molasses dominated way too much, so I would cut that back in the future as well as the sugar. Wanted more of a pop of spicy flavor, so I added a healthy dose of hot sauce (instead of more cayenne) which brought it up to speed for us. Seriously, I was expecting a sauce that had an Asian tang to it, but the hoisin and oyster sauces were lost IMO. Finally, the recipe doesn’t call for heating the sauce, and after stirring for a long time, the consistency still was granular, so I heated for a while allowing the sugar to dissolve. None of this is to discourage any of you from trying this recipe. Again, we all have different tastes, this one was a bit too sweet for us, but may be exactly what you are looking for. My rating is based on the tweaks I made.
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Sublime Oxford Sandwich

Reviewed: Nov. 1, 2013
I love the combination of fig preserves and goat cheese, so I was intrigued by the addition of the veggies to this sandwich. I had some tasty 5-grain bakery bread on hand, so that’s what I used (good choice, too). The cucumber gives it some crunch, the perfectly-ripe tomatoes some sweetness, and the basil lends a nice fresh taste. Thanks, Jeannine, for a great new sandwich.
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Crunchy Bok Choy Salad

Reviewed: Nov. 1, 2013
To save on fat, I toasted the almonds in the oven rather than cooking with oil and used a little less oil for the dressing, as well (with no sacrifice to flavor). Added sliced red bell pepper for color and some leftover shredded grilled chicken breast. I didn’t have any ramen noodles, so I used chow mein noodles instead and would use them again. Served with toasted baguette with a yummy compound butter that I’d mixed up early in the day. The dressing had just the right amount of sweetness and is mellow in taste. This was an absolutely delicious salad which will be made often in this house. Thanks, Cookmaster, thoroughly enjoyed your recipe.
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Yummy and Easy Egg Salad

Reviewed: Nov. 1, 2013
I scaled this down to 1 serving and unlike the first reviewer did not think it had too much mustard. I didn’t mash the egg, but I did chop finely. However, I didn’t find anything to really differentiate this from other egg salads that I’ve had. Horseradish is a distinctive ingredient for egg salad, so you could kick it up by adding more of that, but I didn’t want more horseradish flavor. It was O.K., just pretty standard egg salad IMO, not that there’s anything wrong with that.
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Bethany's Frito® Pie

Reviewed: Nov. 1, 2013
I defrosted some chili that was in the freezer, and it was very thick. I think this would have been better had my chili had a little more liquid, allowing the bottom layer of fritos to soften a bit. Also, oven temperatures vary, so I’ll start checking mine at 10 minutes the next time as mine dried out a little. Nice to have a new way to serve leftover chili, and it was enjoyed today for lunch. This is really pretty good and soooo easy. Would make again!
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Hot Jalapeno Mustard

Reviewed: Nov. 1, 2013
Really liked the flavor of this mustard, but I must admit I’m not crazy about the mustard seeds getting stuck in my teeth (sorry). The “hotness” is about the max for us (we’re middle of the road on spiciness), but it is “hot jalapeno mustard.” Quick to make, and it’s nice having a freshly-made condiment that doesn’t come out of a mustard bottle or jar.
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Tarragon Butter

Reviewed: Nov. 1, 2013
Nice spread for crostini or toasted french bread or to top grilled meat. I will back off of the amount of pepper a bit in the future, as it was just a little overpowering for us. Loved the shallots.
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Thick and Creamy Banana Yogurt Smoothie

Reviewed: Nov. 1, 2013
Used non-fat vanilla yogurt, freshly-squeezed OJ, TJ's cookie butter, and this was GOOD! Did add some crushed ice to reach the consistency that we like.
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The Best Lemon Iced Tea

Reviewed: Nov. 1, 2013
Although I live in the South, I’m not a big sweet tea fan. The combination of the lemonade concentrate and the sugar made this a bit too sweet, but that’s a personal taste preference. I think the addition of more fresh lemon juice would brighten the overall flavor.
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Olive Pasta Salad

Reviewed: Nov. 1, 2013
You really need to be an olive lover to enjoy this salad, and we are. This is a nice new twist on a pasta salad, and loved the briny flavor that the olives bring to the salad. I used Light Miracle Whip Salad Dressing, and added a little more than the recipe called for because it was a bit dry. Would make this again.
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Quick and Easy Hollandaise Sauce in the Microwave

Reviewed: Nov. 1, 2013
Honestly, this may not be quite as rich or smooth as the somewhat labor-intensive hollandaise sauce that I make, but it was pretty darn good. I did end up adding a little more lemon juice and cayenne to suit our tastes. I took the photo right when it came out of the microwave, and the butter had separated a bit. But all it really needed was a good whisk, and then the texture was spot on, and stayed that way. Served this on Ham Cups and Eggs, a recipe on this site. Thanks, scottki, we enjoyed your quick recipe.
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Ham Cups and Eggs

Reviewed: Nov. 1, 2013
I baked these in small individual casserole dishes which worked great. Packed in the potatoes, used a custard cup to make the “well,” pressed in the ham, added the egg, and that was it. I served with Quick and Easy Hollandaise Sauce in the Microwave on this site. Just really tasty, really easy, and a fun new way to serve potatoes-ham-eggs. Excellent brunch item, too!
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Spiced Hot Cocoa Mix

Reviewed: Nov. 1, 2013
Rating is based solely on the taste because it is good.
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Peanut Butter and Jelly Pizza

Reviewed: Nov. 1, 2013
So good, yet so easy. Great snack or breakfast. And the kids will luv it!
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Awesome Apple Butter Breakfast Cake

Reviewed: Nov. 1, 2013
This had too much apple butter for our tastes; I’d cut that back to 1-1/2 cups (maybe even 1 cup) in the future. We didn’t find this dry as mentioned by the previous reviewer, the apple butter provided moisture. But the texture was denser than I really like in a coffee cake (the baking mix, I assume). This is a fairly good coffee cake, but I can’t say that I’d make it again. My husband commented that he really prefers coffee cakes with pieces of apple in it.
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Maple Pumpkin Doughnuts

Reviewed: Oct. 28, 2013
I didn't have any buttermilk, so I sub'd with plain yogurt. No pumpkin seeds, either, so I used sprinkles on some and chopped pecans on others. Texture and taste is very similar to pumpkin bread which we love. These doughnuts have a lot of ingredients, but they were extremely moist and turned out very well.
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Fruit and Nut Slaw

Reviewed: Oct. 19, 2013
I read the reviews about the runniness, so I left out the pineapple and lemon juices. Made this morning for the evening's dinner, and consistency was good with using only orange Greek yogurt. I did squeeze just a little lemon juice over the bananas to keep them from discoloring. The one thing that I didn't like was that the bananas turned mushy after being refrigerated all day. If I were to to anything differently the next time, it would be to cut back the walnuts a little (personal taste preference). I liked the sweetness contrast with the crunchiness of the cabbage, but I don't know overall if I liked this well enough to make it again.
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Baked Apple Turnovers

Reviewed: Oct. 19, 2013
Instead of "turnovers," I guess I made "baked apple pies," but shaping them differently was the only change. The Splenda provided just enough sweetness.
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Easy Sweet Potato Fries with Curry Ketchup

Reviewed: Oct. 17, 2013
Added more curry powder to the ketchup, but that's a personal taste preference. I cooked the potatoes for close to 30 minutes to get crisp fries. Nice, the curry ketchup really is the focal point on this recipe.
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Sweet Restaurant Coleslaw

Reviewed: Oct. 17, 2013
The recipe's name is correct, but the horseradish helps balance out the sweetness. I didn't use coleslaw mix, just shredded the cabbage and carrots in the food processor, and used "light" salad dressing and Splenda for the sugar. I liked it, probably would cut back a little on the sugar/Splenda next time, but wouldn't hesitate to make again. Thanks, Rick, for sharing your recipe.
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