lutzflcat Recipe Reviews (Pg. 15) - Allrecipes.com (11492450)

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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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Soft Dinner Rolls

Reviewed: Oct. 17, 2013
I made these in the KA, kneaded for about 10 minutes, let the dough rise for about an hour, punched down and deflated the dough. From that point, I followed the rest of the recipe. The texture is light, the rolls are tender, they have just a hint of sweetness, and they cooked perfectly at 15 minutes. Great dinner rolls, but will make good slider buns or a bun for a breakfast sausage patty. I might try an egg wash the next time rather than brushing them with butter. Thanks, Beth, this is a 5-star recipe, we loved it!
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Slow Cooker German Potato Salad

Reviewed: Oct. 16, 2013
First, I wasn't sure why there was so much oil (equal to the vinegar?), but that is one thing that I cut back. If I were to make again, I'd try it with no oil and replace it with more vinegar and water. I tasted this after cooking was complete, and thought it was totally bland. I added a little more vinegar, a little sugar, and mixed in a paste made of equal parts dry mustard and water which did elevate the flavor, but I still can't say that I would make this again. I've eaten many types of German potato salad, actually have several recipes in rotation, and this one just didn't work well for us. The rating is based on the additions I made, not the recipe as written. dramath, sorry I can't give this a better review.
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Poutine

Reviewed: Oct. 12, 2013
I had poutine for the first time last summer in Canada and thoroughly enjoyed it. I had some really good gravy left over from a pot roast last week which needed to be used, so I thought of poutine. Yes, the real deal does have cheese curds, but tI've never seen them anywhere in my area. I thought the shredded cheddar worked O.K. as a substitute. I used Ore-Ida's Cracked Black Pepper & Sea Salt Frozen Fries which held up well to the gravy. Don't mean to sound snooty, but I would never use canned gravy. However, whenever I have leftover beef gravy, this dish most likely will be made. With the gravy mentioned above and garnished with some sliced green onions, we thought this was 5 stars.
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Dipping Sauce

Reviewed: Oct. 11, 2013
We enjoyed this dipping sauce today with Ore-Ida All Natural Cracked Black Pepper & Sea Salt French Fries. The horseradish gives this some nice tang, and I would use this as a fresh veggie dip or with grilled burgers or shrimp, as well. Nice, versatile dip with many applications.
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Light and Soft Peanut Butter Cookies

Reviewed: Oct. 10, 2013
Followed this recipe to the letter, and I do think they're a little "light" in flavor. They cooked up nicely, the soft texture is perfect, but as my husband said "...the peanut butter flavor doesn't jump out at you." Although I wouldn't say this now will be my all-time favorite peanut butter cookie, I will say that I like the soft texture more, it's a good cookie, and I would make it again. Thanks Malki in Minneapolis for sharing your recipe with us.
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No-Fuss Lasagna by Johnsonville®

Reviewed: Oct. 9, 2013
Scaled this down to half a recipe, used fresh oregano and parsley which I had on hand, and my own marinara sauce (which is always in the freezer). I wanted to eat it the day it was prepared, so I did cook the noodles, and baked for about 40 minutes. This turned out well, and I would make it again.
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Sausage Diavolo Pizza

Reviewed: Oct. 8, 2013
A whole pkg of the sausages (19.76 oz) seemed like a lot to me for a single pizza, so I used three of the five links in the package which gave good coverage. Also, 1-1/2 cups of wine seemed excessive, so I reduced that to 3/4 cup, otherwise, I think it would have taken forever for the sauce to cook down. The sauce for this pizza is full-bodied, bold, and has many layers of flavor. The key to this pizza is to simmer slowly until the sauce thickens, the alcohol cooks out, and what you have left is the rich flavor of the wine. I added the sausage back to the sauce and simmered for about the 10 minutes. This is a very filling pizza, unlike any that I’ve ever had. This is a special one, thumbs up in this house!
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German Fried Apples

Reviewed: Oct. 6, 2013
Scaled this down to 2 servings and used Gala and Granny Smith apples. Most cooked apple dishes are sweet, so this is a really nice change for a savory side dish which was served warm with a pork entree. Next time I make this, I will add some crumbled crisp bacon as suggested by the recipe author, as that should only enhance its savoriness. Thanks Jin for sharing your recipe, this is a good one!
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Corn and Red Pepper Chowder

Reviewed: Oct. 6, 2013
I used FF half-and-half, and as written, this was pretty bland. I did have to thicken more to reach a chowder consistency, I added some chicken bouillon to boost the flavor, and as another reviewer mentioned, added a little shredded cheddar. It ended up tasting pretty good, and I would make this again with these modifications.
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Chiliville Chili

Reviewed: Oct. 4, 2013
Who knew what some Italian sausage could do to chili??? The only thing that I did differently was to cut the brown sugar way back, other than that, followed the recipe to the letter. Great Friday night dinner with very different flavor that came together quickly. We loved it.
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Asian Bok Choy Salad

Reviewed: Oct. 3, 2013
I had no issue with the raw bok choy as salad greens, and I did add some red bell pepper strips for color. The thing that just didn't work for me was the dressing. All I could taste was olive oil, no "asian" flavor at all, just pretty bland. I ended up adding more soy sauce and a splash of sesame oil for some flavor. I did toast my pine nuts, and I liked them as well as the chow mein noodles as salad toppings, but I doubt I'll make this again.
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Raspberry Lemon Muffins

Reviewed: Oct. 3, 2013
Carelessness on my part, but after 15 minutes, I realized I'd set the oven at 350 instead of 400. Uncooked muffins, so I bumped up to 400, put them back in the oven, and then ended up overcooking them a little. Not to worry, they were still good. Used fresh raspberries and Greek lemon yogurt, and those flavors really were vibrant in these muffins! Definitely will be made again (next time at the right temperature).
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Apple Cinnamon Brie Quesadillas

Reviewed: Oct. 3, 2013
I didn't measure on this, just eyeballed everything, and sprinkled some cinnamon on the top when cooked. Once heated, the brie oozes with mellow creaminess, the apples stay crisp, and all ingredients partner well. I had Granny Smith apples which worked beautifully. Sliced into smaller wedges this would make a great item for a brunch table, great finger food. Really yummy!
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Gingerbread Pancakes

Reviewed: Oct. 2, 2013
I like gingerbread, but I find it very rich and filling. The same is true with these pancakes. I did have to thin out the batter a bit, and they may not be as "light and fluffy" as you're used to, but I was expecting that. The thing that I didn't like at all in this recipe are the hazelnuts. Couldn't really taste them (so why add them?), but mostly, I didn't like what they added to the texture of the pancake. I read the reviews, and I agree that there are some issues with ingredient amounts in this recipe. I did reduce the baking powder and oil, increased the spices, and used 3 whole eggs instead of 6 egg whites (had nothing to do with 6 egg yolks). My rating is based on how these pancakes tasted with some tweaking which ended up being pretty good. And as a side comment, the sliced bananas were really good on them!
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Refrigerator Dill Pickles

Reviewed: Oct. 1, 2013
These really are delicious (and easy, too). Unless you're a gardener familiar with growing dill, you're probably like I am and don't know what a "head of dill" is. I bought a pkg of mini gourmet cukes (unwaxed so I didn't have to peel them) which turned out to be the perfect size for my jar. As far as the amount of the fresh dill to use, I just loaded up the jar with the the dill stems and cuke spears, and poured in the vinegar mixture. White vinegar is milder in taste, so these pickles won't make you pucker, and as others mentioned, I'm not sure you even need the small amount of sugar. They are crunchy and simply fresh tasting, and that works for me. I can see this on the Christmas Gift List this year.
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Pumpkin Breakfast Syrup

Reviewed: Oct. 1, 2013
If you're a pumpkin lover, you'll love this. I scaled down to 36 servings and put some in the freezer (hope that works?). I made this to go with some gingerbread pancakes, and although the flavor was very complementary, it didn't present itself well on the pancakes. This really is more of a "sauce" rather than a syrup IMHO. A little sweet for us (but that's personal taste), but definitely tasty. I can see serving this on a breakfast casserole, topping ice cream, etc., or as the recipe submitter mentioned, dipping a hot popover in this would be divine. It certainly should kick start you into thinking Fall.
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Beerbecue Beef Flank Steak

Reviewed: Sep. 29, 2013
I used bison flank steak instead of beef, not an issue because the marinade is what you really taste anyway. IMO the cumin, allspice, cinnamon spices really ramp up the flavor on this, and they do dominate, perhaps just a little too much for us.
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Costa Rican Delight

Reviewed: Sep. 28, 2013
Had some coconut milk and a banana to use up, so I thought I'd give this a try. Couldn't taste the banana at all and there was just a hint of the coconut milk, but the rum flavor dominated too much for me. If I were to make again, I'd put two bananas in. It makes a lot, too. If you like sweet drinks, this may work for you.
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