Pam-3BoysMama Recipe Reviews (Pg. 8) - Allrecipes.com (1924217)

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Mediterranean Roast Vegetables

Reviewed: Jul. 18, 2011
I took the submitter's suggestion and used vegetables I had on hand. I used sweet red pepper, zucchini, and vidalia onion. I chose not to use potatoes as I was already serving rice with my meal. I drizzled on just enough oil to coat the veggies before roasting. I used white balsamic vinegar, but only used a small amount. Even that amount threatened to overpower the vegetables. I halved this recipe AND skipped the potatoes and this still made a good bit - more than two servings. Because I was roasting a chicken, I needed to roast these veggies at 350 F. After one hour mine were done perfectly at that temperature.
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Irresistible Raspberry Buttermilk Dumplings

Reviewed: Jul. 17, 2011
Tasty, but very, VERY sweet. If I make these again, I will cut down on the sugar and add more lemon juice. If the lemon was meant to add any tarness, there isn't nearly enough to do the trick. These are very simple to make. I did need to add some extra buttermilk to make my dumpling dough soft enough. Flipping the dumplings was a little tricky because they were very crowded in the pan.
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6 users found this review helpful
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Raspberry-Mandarin Whip

Reviewed: Jul. 10, 2011
This was very good, but I think it would be even better without the bananas. I'd rather have more manadarin oranges and raspberries. The bananas got a bit mushy after freezing. This isn't too sweet, and the raspberries added just the right amount of tartness.
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4 users found this review helpful
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Clam Chowder III

Reviewed: Jul. 9, 2011
This was very good and creamy. It did need a little more flavor, however. I ended up adding extra salt, pepper, and garlic powder to the finished product. This makes six entree-sized servings. If you plan on serving this as a first course or with a sandwich, it's probably more like 10 servings.
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3 users found this review helpful
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Raspberry Iced Tea

Reviewed: Jul. 9, 2011
This was good, but the next time I make it I will only steep my tea bags for 3 minutes rather than five. I found that after 5 minutes, the resulting tea was a little bitter for my taste. I used Splenda and Crystal Light lemonade powder to make this sugar-free for my diabetic hubby.
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33 users found this review helpful
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Raspberry Salsa

Reviewed: Jul. 9, 2011
I really loved this. I have to admit I was a little skeptical at first. I had lots of wild black raspberries to use up, so I decided to give it a try and made half a batch. I took another reader's suggestion and made cinnamon tortilla chips (I followed the directions from Annie's Fruit Salsa and Cinnamon Chips). I let the salsa sit overnight to allow the flavors to blend. I will definitely make this one again, the next time I harvest berries.
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4 users found this review helpful
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Raspberry Whip

Reviewed: Jul. 9, 2011
This was good, but believe me, a little goes a long way. It was very, very sweet. The combination of the gelatin and yogurt made a very pretty base for my wild black raspberries.
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3 users found this review helpful
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Quinoa with Peas

Reviewed: Jun. 27, 2011
This was very good, but could have used a little more flavor. Some sauteed red peppers might go nicely in this dish. I'd probably also add some additional herbs and garlic.
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5 users found this review helpful
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Doreen's Oriental Swordfish Steaks

Reviewed: Jun. 27, 2011
Very good marinade! This also works well on shark steaks. I had to substitute as I wasn't able to find swordfish that was wild-caught. Thanks for a tasty recipe!
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5 users found this review helpful
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Venison Tenderloin

Reviewed: Jun. 14, 2011
I have mixed reviews of this recipe. I had to make a change in cooking method. When I thawed my tenderloin I realized it was sliced into inch thick medallions. I chose to grill the meat instead of roasting as a result. The meat was relatively tender, but still had a more gamey taste than I've had with other marinades I've used with venison. The flavor of the wine was very predominant.
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Lemon Ice I

Reviewed: Jun. 14, 2011
Wonderfully refreshing! The one problem I had with this recipe was that it never froze completely in my Kitchenaid ice cream attachment. I ended up having to put the very soft mixture into the freezer where it hardened completely. I would have preferred a softer consistency. I believe this may be due to the fact that the recipe does not call for chilling the mixture before placing it into the ice cream freezer. This mixture was just cool to the touch.
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Lemon Meltaways

Reviewed: Jun. 14, 2011
These are very tasaty and simple enough to make. The dough does get very firm when refrigerated. As a result, I ended up cutting the cookies a little thicker than suggested to keep them from crumbling. DH and I enjoyed these very much.
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3 users found this review helpful
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Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: May 27, 2011
These were really good. I liked the flavor combination. I used fresh strawberries and they got a bit mushy after sitting, but they still tasted great.
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Dutch Babies

Reviewed: May 27, 2011
I need to try this again. I've looked at photos of other recipes, and I followed these directions, but mine didn't rise or puff. No matter what I tried, the egg mixture never did get fluffy. These tasted less like a pancake and more like an omelet.
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5 users found this review helpful
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Strawberry Ribbon Bread

Reviewed: May 27, 2011
I halved this recipe and used fresh berries. I did use the food coloring - it was a bit much and the bread was a strange shade of pink. The flavor was good and this was very moist. My cream cheese mixture kind of disappeared, but that was my own fault. I forgot to halve the egg as well and it was too runny. If I make this again I'll probably leave out the food coloring.
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2 users found this review helpful
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Oatmeal Breakfast Treats

Reviewed: May 21, 2011
This is basically an oatmeal cookie made with no levening. Being an oatmeal raisin cookie, this cried out for cinnamon, so I added it. After reading another review that mentioned blandness, the cinnamon added just the right touch. These keep well in a zippered plastic bag.
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9 users found this review helpful
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Huckleberry Cake

Reviewed: May 21, 2011
Very tasty, but after sitting overnight the bottom of this cake became very wet. I used blueberries, which, after a little research I learned are actually huckleberries. Apparently it's a difference in terminology as we only seem to have the blue ones in my area and they are always marketed as blueberries. I loved the topping on this cake - don't skip that! This looks so pretty topped with whipped cream and sliced almonds.
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Pufferdoodles (Puffy Snickerdoodles)

Reviewed: May 15, 2011
These really are tasty - if you're looking for a traditional snickerdoodle recipe, please don't make these. They are meant to be tall and fluffy, not flat and chewy.
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2 users found this review helpful
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Heavenly Cake

Reviewed: May 11, 2011
This is a good recipe, but the directions are very vague. The batter is incredibly thick. It cannot be poured, but must be spooned and then spread in the pan. For me, the baking time was a little long. I tested the cake at 45 minutes. As the directions do not say how to test doneness, I tried the toothpick test which showed the cake was not done. After 5 more minutes, the toothpick test still showed the cake wasn't done. I touched the cake top at that point, and it sprang back nicely, so I removed it from the oven and let it cool. This was a total of 50 minutes baking time and the cake is just a tiny bit dry. I wish I'd done the touch test at 45 minutes because I think it was probably done at that point. I wanted to top the cake with something, but ended up not having time to make a frosting or ganache. I topped slices with whipped cream (from the can) and chocolate curls. This is a rather expensive cake to make, as the chocolate is over $1/oz and the recipe calls for 8 oz. If I make this again, I might just use 4 oz of chocolate and use chocolate pudding instead of vanilla.
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Pita Chicken

Reviewed: May 2, 2011
Tasty! The one problem I had was that my pitas fell apart when I stuffed them and I really had trouble getting everything in there. I used homemade salsa. I mixed all the dry seasonings together and sprinkled this on the chicken before cooking rather than after to really flavor the chicken. I think this would work even better rolled in a tortilla. Thanks for a tasty recipe!
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3 users found this review helpful

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