Swidgen Recipe Reviews (Pg. 1) - Allrecipes.com (10405160)

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Perfect Pumpkin Pie

Reviewed: Nov. 27, 2013
I just wanted to point this out- this recipe does not fill a deep-dish pie shell. It is for a regular-sized pie. I couldn't judge it, and I ended up filling my deep-dish pie shell and there's about 3/4" of crust to the top of the shell. It's a nice pie anyway, very easy. Just make sure you don't make the same mistake that I did. I wouldn't mind so much if I wasn't taking it to Thanksgiving dinner tomorrow. It's a little unsightly.
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Savory Grilled Potatoes

Reviewed: Jul. 10, 2013
These are great, I've made them quite a few times now. I sometimes substitute garlic powder for the fresh garlic, and I'll throw in one of Penzey's spice mixes instead of paprika, and they're always delicious. I've forgotten the dots of butter, too, and it doesn't seem to hurt the flavor. Thanks for the recipe!
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Chef John's Crab Cakes

Reviewed: Mar. 15, 2013
Chef John, I've made alot of your recipes and they're always real good so tonight we tried this crab cake recipe. Fabulous! My husband is still raving about them, and I printed out your recipe and put it directly into my "it's a keeper" binder. The taste of the crab meat really shines, and the other ingredients are just like a 'supporting cast' and they don't overpower each other. Which is just how a good crab cake should be! Thanks for the recipe!
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Focaccia Bread

Reviewed: Dec. 27, 2012
Thanks for this recipe, Terri. We loved the bread. Having no Mozzerella in the house, I had to use Fontina cheese but otherwise I didn't change a single ingredient. I did, however, change the baking method a bit as I do have in my possession both a pizza peel and a baking stone. So I put some corn meal down on the peel first and then slid the loaf onto the hot stone, and it was done in 13 minutes to perfection! I also used my food processor to mix the dough. (Mix the water, yeast, and sugar separately and let it proof for 10 minutes. Put the other ingredients in the processor bowl, and then pour the liquid into the processor slowly until your dough ball is formed.) Your recipe is going into my "Tried-and-True" recipe binder! Thanks!
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Sandwich Spread

Reviewed: Dec. 11, 2012
Party Meat! Thanks for the recipe. I had this recipe a while back but lost it. There seemed to be a debate amongst my coworkers on which was better...dill pickle relish or sweet pickle relish. Miracle Whip or Real Mayonnaise. Bologna or ham. I guess it's just a matter of taste. Heard the traditional birthday party 'party meat sandwich' was served on Pullman Loaf with the crusts cut off. In little triangles, of course!
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Gyros Burgers

Reviewed: Nov. 28, 2012
These are fantastic. My grill ran out of gas so I ended up baking them but they were still really good that way. When they were done I sliced them in half lengthwise so they would accommodate a pita, added red onion, lettuce, tomato, and tzatziki and nomnomnom! Thanks!
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Hamburger Steak with Onions and Gravy

Reviewed: Nov. 28, 2012
This recipe is a keeper. We made them just as written (minus the sherry) and we enjoyed them. Thanks!
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Mexican Rice I

Reviewed: Sep. 22, 2012
I made this exactly as written, and we found it very bland. Next time I would sub chicken broth for the water and pump up the amound of cumin and chili powder to try to give it some more flavor.
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Barbeque Chicken

Reviewed: Aug. 8, 2012
Made it in my slow cooker then grilled to brown because it's too darned hot to turn the oven on today. The sauce is fabulous, I'll never buy bottled sauce again. Thanks for the recipe!
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Janet's Rich Banana Bread

Reviewed: Apr. 8, 2012
This bread is SO so moist, this will be my new banana-bread-go-to-recipe. I did mash my bananas, but followed everything else to a T. Thanks for the recipe!!
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Buffalo Chicken Wing Sauce

Reviewed: Apr. 5, 2012
The best wing sauce out there, although I made them too salty by using salted butter AND adding salt. So do yourself a favor and follow the recipe to a T. You won't be sorry.
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Cranberry Orange Loaf

Reviewed: Mar. 3, 2012
Yum. That's all I have to say.
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Baked Potato Skins

Reviewed: Mar. 3, 2012
We enjoyed these. Thanks for the recipe!
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Whole Wheat Blueberry Pancakes

Reviewed: Mar. 3, 2012
These were awesome. Just started changing white flour to whole wheat flour in my diet and i thought these might not taste so hot but wow were they good. I can't deal with artificial sweetener though so I did sub it with 2 tbsp. plain sugar. Thanks for the recipe!
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It's Chili by George!!

Reviewed: Aug. 27, 2011
This was really good, will make again.
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Marinated Baked Pork Chops

Reviewed: May 24, 2011
These were good but I probably won't make them again. The sauce is kind of like a barbecue but I wasn't crazy about it. We did use boneless chops so they only took 20 minutes in the oven. Thanks for the recipe.
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Italian Dressing Mix

Reviewed: May 24, 2011
Wow this is really good. I cut back on the salt per other reviews, and mixed it with a new oil that's a blend of olive oil and canola, and we used it on salad. Thanks for the recipe!
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Chicken Pot Pie IX

Reviewed: Feb. 2, 2011
Good recipe. I don't understand how others are saying they "doubled the liquid". I have a large pie plate and this recipe as-is filled it to the top of the crust. We didn't let it rest long enough and ended up eating it soupy over mashed potatoes, but it was good. After dinner I realized that it got really thick as it cooled. Guess we'll let it rest longer next time.
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Bruschetta with Shallots

Reviewed: Jan. 30, 2011
I made this to take to a dinner and it was a bit hit. Everyone kept complimenting me on it. I actually made it the night before and so it could rest for a while. This will be my go-to bruschetta recipe. Thanks!
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Super-Delicious Zuppa Toscana

Reviewed: Jan. 30, 2011
This soup has good flavor. The only thing I will do differently next time is slice the potatoes thicker. I sliced them thin, and they virtually melted into the soup. I do like to simmer my soup a bit longer. Also it was pretty salty so I'd use low-sodium chicken broth.
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6 users found this review helpful

Displaying results 1-20 (of 74) reviews
 
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