Pam-3BoysMama Recipe Reviews (Pg. 13) - Allrecipes.com (1924217)

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Baked Lentils with Cheese

Reviewed: Feb. 1, 2011
This was tasty, but even after cooking 15 minutes longer than suggested, the lentils were still a little al-dente. I used green lentils - I learned too late that red might have been a better alternative, but there was no recommendation in the ingredient list. I found that the vegetables produced extra water and the resulting dish had a good bit of extra liquid. This needs a little tweaking, but DH did go back for seconds. Thanks for the recipe.
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Spicy-Sweet Glazed Salmon

Reviewed: Feb. 1, 2011
Very tasty - no leftovers. DH finished his portion and started on mine. 5 stars!
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7 users found this review helpful
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Orange Poppy Muffins

Reviewed: Feb. 1, 2011
These were wonderful. I had no trouble with dense muffins. I did wonder, because the batter was very thick. I made ten nice sized muffins that were just slightly crunchy on top. The spread was a wonderful addition. It is not meant bo be an icing. I'll definitely be making these again!
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7 users found this review helpful
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Creamy Vinaigrette

Reviewed: Feb. 1, 2011
I chose this dressing because I was in a pinch and I had all the ingredients. I used the mayonnaise and vinegar combination. I added very little salt. I liked the recipe for ease of preparation, but felt it lacked a bit in flavor. I think the addition of some herbs might be good here. This is a good base recipe that won't mask the flavor of the salad it's dressing.
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6 users found this review helpful
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Pittsburgh Chipped Ham Barbecues

Reviewed: Jan. 31, 2011
I grew up on Chipped Ham Barbecues. I was a little leary of the cinnamon and now wish I'd left it out. This was pretty good, but the cinnamon just didn't do it for me. The tangy-sweet and slightly smoky flavors are plenty, but the cinnamon was overkill. Next time I will leave it out. I also wish I'd had another 1/4 lb of ham to throw in as there was too much sauce letover. Thanks for a good base recipe.
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11 users found this review helpful
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Soft Apple Butter Delights

Reviewed: Jan. 29, 2011
I thought these were excellent. I have to admit, I was a little bit skeptical when my dough was finished. It was very loose - more like a thick batter. I refrigerated my dough overnight and it firmed up nicely. I'd suggest using parchment paper with these. They come off the sheet beautifully. I used a small cookie scoop which made perfectly uniform-sized round cookies. These do spread - you'd have to expect this with any dough that includes fruit puree or butters. The edges of the finished cookies are slightly chewy and the cookies are soft, as promised. We really enjoyed these. They were a nice was to use up some homemade apple butter. Thanks for a tasty recipe!
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5 users found this review helpful
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Almond Crescents

Reviewed: Jan. 29, 2011
These are extremely tasty. I don't recommend refrigerating the dough overnight. This makes it crumbly and hard to work with. I needed to warm the dough with my hands to be able to form the crescents. Mine took a bit longer to bake - 16 minutes - because I used an Airbake sheet. I also used parchment paper, which made for very easy clean-up. I will definitely make these again!
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9 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Jan. 29, 2011
Hubby says five stars. I followed the recipe with the exception of throwing in some frozen peas for color. I froze half and baked half. You can't beat this for a quick and hearty meal.
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Waffles I

Reviewed: Jan. 29, 2011
These were great - simple and quick to throw together. The whole family enjoyed them (that really says something - it's rare.) Thanks for a keeper!
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2 users found this review helpful
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Best Bread Machine Bread

Reviewed: Jan. 29, 2011
I followed this recipe with one change: the addition of one TBSP of vital wheat gluten. My photo speaks for itself. My family didn't even wait for the loaf to cool. By the time I was able to take a picture, not much was left of it. It was great, and I will make it again - probably tonight.
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3 users found this review helpful
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Best Marinara

Reviewed: Jan. 28, 2011
Very good and quick! I cut the recipe to 4 servings as I only needed a dipping sauce for munchies. This went over very well. It couldn't be quicker to throw together.
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6 users found this review helpful
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Teriyaki Chicken Wings

Reviewed: Jan. 28, 2011
These were very good. They were a bit on the sticky/sweet side. I would probably cut back on the sugar a bit the next time, but we did enjoy them.
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8 users found this review helpful
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Broccoli Corn Muffins

Reviewed: Jan. 23, 2011
These were very good. They were a tad sweet, but that may have been the substitution I had to make. I had no cornbread mix, so I used a substitute I found online. It consisted of Bisquick (which I don't buy, but had homemade baking mix onhand), corn meal, and sugar. I also used fresh broccoli which I steamed for 5 minutes and then cooled. I may have had a bit more broccoli than I needed, too. I will make this again. It's a great way to get a serving of veggies, too!
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Marie-Eve's Turkey Pot Pie

Reviewed: Jan. 23, 2011
This was good, but the chicken boullion made it very salty. I'd probably replace the water and boullion with chicken stock and salt to taste instead. I enjoyed the biscuit-like crust, but found it baked up very thick. I would cut the amound of crust and roll it thinner. As written, the crust was about an inch thick after baking and overwhelmed the filling. We ended up scooping out filling to add to the crust portions on the plates. Tasty recipe, but this needs a few tweeks as mentioned above.
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Chocolate Muffins

Reviewed: Jan. 23, 2011
These were just okay. They were a bit bland. When they were fresh from the oven, they were kind of spongy inside, but dried out quickly. They could use more flavor - possibly using almond extract instead of vanilla extract would help. I'd possibly add some mini chocolate chips to enhance the chocolate flavor as well.
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Quick Spinach-Ricotta Calzones

Reviewed: Jan. 18, 2011
I'm at odds with this recipe. I searched high and low for 11.3 oz canned rolls, but came up empty. I settled for a 10 oz can and bought two. Try as I might, the biggest circles I could roll with those things was 5". Even then they were very thin. I could only use a rounded tablespoon of the filling in each one. These were very tasty, but I have more than half the filling leftover after using one can of the rolls. I'm planning to use the other can to make 10 more, but I'll probably still have filling after that. I can't imagine that 8 rolls from an 11.3 oz can could possibly hold all of the filling. These do taste good, but if I make them again I'll make a pizza dough for the crust.
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Creamy Fruit Dip

Reviewed: Jan. 18, 2011
This couldn't be easier to throw together. It's simple, quick, tasty, and uses only three ingredients. What's not to like?
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6 users found this review helpful
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Nutty Wheat Bread

Reviewed: Jan. 17, 2011
I followed this recipe with one exception: I added 4 tsp of vital wheat gluten with my flour. This was, without a doubt, the lightest, fluffiest loaf of bread I've ever baked in a bread machine. I normally use my machine only for dough and bake my bread in the oven, but decided to try this recipe "as is". The texture is wonderful, but this bread was a bit too sweet for us. I loved the addition of nuts, but my husband wasn't wild about them. I will make this again, but will probably pulverize the nuts to appease my husband. I will also cut the honey and molasses by half. Thanks for this recipe!
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6 users found this review helpful
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Classic Clam Chowder

Reviewed: Jan. 14, 2011
Delicious! I followed this recipe almost exactly. The only changes were extra bacon, and a little extra cream. I served these with Rosemary Drop Biscuits by FrackFamily5 for a very tasty meal.
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10 users found this review helpful
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Rice Pudding I

Reviewed: Jan. 14, 2011
I had cooked rice in the fridge, so I skipped step one. After reading the other reviews, I started with all cool ingredients. I thought this would avoid the "scrambled eggs" in the pudding. I followed the recipe exactly but halved it and baked in an 8X8 dish. The resulting dessert took 90 minutes to bake, and I wouldn't really call it pudding. I wouldn't call it custard either. I stirred this several times while it was baking (also thinking this would cut down on scrambled eggs). When I finally did remove it from the oven, it was covered with a layer of grease. I had to blot this with a paper towel. After sitting, the mixture did firm up a bit. The rice took on a brown tint from the raisins, and it was full of little bits of - yup - scrambled egg. This was extremely sweet, so I would recommend cutting the sugar by half. I think I will go back to stove-top rice pudding. I don't know that it's just this recipe - I think I just prefer the creamy texture of stove-top. Thanks for the recipe.
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