blue-eyes Recipe Reviews (Pg. 1) - Allrecipes.com (10110094)

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Cheddar Bacon Hamburgers

Reviewed: Jul. 30, 2007
I made this for dinner tonight and my red meat loving husband said it was the best hamburger he's ever had! They were juicy with just a hint of bacon. I did add an egg, with splashes of wostershire, A1, and Liquid Smoke, with slice cheese on top. This is the ONLY hamburger recipe i'll use from now on!
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60 users found this review helpful

Chicken in Creamy Pan Sauce

Reviewed: Sep. 26, 2007
I made this last night, and the sauce ruined the chicken! Although I am a big fan of cream cheese, this came out a runny mess. I thought the bits and chicken broth would add depth, but it still tastes like warm, melted cream cheese poured over chicken. This recipes was a waste of perfectly good chicken breasts. I was surprised too, because I usually love the recipes I try from the kraft magazine. Obviously, I won't be making this again!
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3 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Sep. 26, 2007
This is the best honey mustard i've ever had! I put this on broil in the oven instead of the grill and it was still great! I've already used the basting sauce for dip for homemade chicken fingers and a pork tendorloin. I've already got it memorized! Thanks for sharing this keeper!
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15 users found this review helpful

Cheesy Potato Salad

Reviewed: Oct. 2, 2007
This is almost the same salad a store near me sells for $8 per lb. I did have to 'hot rod' it also: cut out the sugar, used real bacon, doubled the mayo (used Duke's-the best!) and added a tsp. of salt, onion, garlic, and chives. I also gave it two shakes of cheyanne pepper for a little depth. Then I let it chill for a few hours. Turned out great!
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1 user found this review helpful

Beef Tips

Reviewed: Nov. 29, 2007
This was amazing! The beef came out fork-tender. The only thing I changed was to omit the last cup of water at the end and just added the powdered gravy directly to the pot and simmered for the last 20 minutes. It came out a nice consistancy. I served over rice with crusty rolls to dip in the gravy! I'll be making this one over and over!!!!
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Nov. 29, 2007
These are the BEST Au Gratin Potatoes i've ever had! I've made this six times already, and am making it again tonight. The only changes I make are to mince the onions and add a dash of cheyenne pepper for a slight kick. I never have leftovers on this one. I will never make any other kind again!
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1 user found this review helpful

Glazed Meatloaf II

Reviewed: Feb. 19, 2008
This is the best meatloaf recipe-the glaze really makes it stand out! It's better than the one that's been passed down in my family (sorry Mom!). I did double the glaze also, and their were no leftovers! I serve it with mashed potatoes and peas, sooo good!
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0 users found this review helpful

Fried Cabbage II

Reviewed: Mar. 18, 2008
I FINALLY LIKE CABBAGE! I made this for St. Patricks Day, and usually skip cabbage because I can't stand the taste or the smell, but I had two bowls of this! Even my kids had seconds. I followed the directions exactly, I think it's the bacon that adds extra flavor and makes it so good. (My hubby says everything tastes better with bacon!) Try this recipe!
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3 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 18, 2008
Best corned beef! Even my Irish hubby from Buffalo says it's the best he's ever eaten. The combination of brown sugar and beer adds a subtle, sweet/smoky taste to the beef. I added one can of beef broth along with the beer and kept basting, and added peeled, chunked potatoes at the last hour. Paired it with "Fried Cabbage II" from this site. I've put this one in my recipes file, it'll be the only one I use now for corned beef!
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2 users found this review helpful
Photo by blue-eyes

Corned Beef Hash Cakes

Reviewed: Mar. 19, 2008
These hashcakes are just like the ones my mom used to make! I used leftover corned beef and boiled potatoes from St. Patricks, mashed the potatoes, and followed the recipe. You have to use an egg as a sticking agent, I don't see how it would hold together without. My family ate them all in less than 15 minutes! Great use for leftovers.
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9 users found this review helpful

Grandma's Sour Cream Pound Cake

Reviewed: Mar. 20, 2008
Sooo good! Next time, i'll cut the sugar to 2 cups. I used nutmeg instead of mace (FYI, mace is the ground nutmeg shell, so you can just substitute) and I used two loaf pans instead of a bundt pan. I followed other user's suggestions, and beat the butter/sugar/eggs until fluffly, and folded in the flour mixture by hand. I'll be making this over and over again!
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1 user found this review helpful
Photo by blue-eyes

Creamy Beef Casserole

Reviewed: Aug. 19, 2008
This is the ultimate in confort food! Very filling and very creamy. Most recipes on here I try once and never make again, this i'll be using over and over, especially on a cold, rainy day. The only things I did differently: I seasoned to suit my family's tastes, and used a sleeve of Ritz crackers, cruhsed, instead of breadcrumbs. Thanks for the yummy recipe!
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15 users found this review helpful

Tender Pork Roast

Reviewed: Aug. 19, 2008
We did not care for this at all. I followed the directions exactly, but maybe because i'm from NC I was expecting this to be similar to an eastern- NC sauce. It filled my kitchen with a very acrid smell. When my boys asked me what the smell was, I had to admit to them that it was their dinner. To save the meal, my husband suggested to rinse it off and slather it with jar barbeque sauce, which is what I did. Good luck if you make this.
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Easiest Brown Gravy Ever

Reviewed: Sep. 4, 2008
I'm so glad I tried this! I was wary after reading some of the reviews. I wanted a different sauce to go with the meatballs I just made-i'm tired of going with marinara or swedish. I found this and figured I didn't have much to lose. It is so good! I switched the wine for beef broth, it's the only change I made. Tastes like the gravy you'd get in a country cooking restaurant, and made my kitchen smell so good! This is a keeper, thanks!
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25 users found this review helpful

Mild Cheesy Chicken Enchiladas

Reviewed: Oct. 7, 2008
Although I enjoyed this, because I LOVE cheese, my two boys and my husband, who will eat anything, didn't like it. I added Rotell to the top and some extra seasonings to the filling, it was only ok. I'm going to look for a more traditional Enchilada recipe, this one was a waste of chicken, cheese, and sour cream for me.
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0 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 14, 2008
This is the second time i've made this (first was with leg quarters)and it tastes just like Rotisserie Chicken from the Deli! I used a 6 lb. chicken, and then made chicken gravy out of the drippings (this rub makes very flavorful gravy)by wisking 1/4 flour into one cup of water, then stirring it into the pan drippings until boiling. I also have enough chicken and gravy to make a chicken bake tomorrow, and will use the bones to make chicken stock. Talk about getting your Five dollar's worth! The rub is the secret to being so flavorful, gravy, leftovers, and all.
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4 users found this review helpful

Baked Chicken Nuggets

Reviewed: Oct. 17, 2008
These were so good! Crispy and better than store bought! I *used a baking rack, that probably is what makes them so crunchy without frying, and *put all my dry ingredients in a ziploc bag, and added egg-coated chicken to bag with slotted spoon, then just shaked! I transferred to rack using same slotted spoon. I didn't have to touch the chicken at all and clean up was simple!**
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2 users found this review helpful

Beef or Chicken Marinade

Reviewed: Oct. 29, 2008
It's good, if you like bland. This has no kick or anything special. Just very muted flavors. My two and six year old loved it, and so did my husband, but he's notorious for preferring bland food. He doesn't even like salt and pepper, so you know it's tasteless if he liked it! I'm using the leftover chicken breasts to make barbeque, you won't be able to taste this marinade anyway! I it was just me, i'd give it a 3, but it's still edible, just not what I was expecting or looking for.
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Ed Zieba's Famous Family Pork Chops

Reviewed: Nov. 4, 2008
These are THE BEST Pork Chops ever! No more dry, chewy, chops! I used 1/2 in. boneless, and they were so soft we didn't even need knives! I seasoned according to my family's tastes (more seasonings) and the onions also came out soft and carmelized. I'd make this again for dinner tonight if I had more pork! Thank you, Thank you, submitter! I've always dreaded making pork chops because they come out so tough and chewy, but not anymore!! One of the best recipes on this site!
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6 users found this review helpful

Bacon Scalloped Potatoes

Reviewed: Nov. 4, 2008
Really good! I doubled, but otherwise followed exactly as written. My family loved this, but i'd prefer more spice (maybe a dash of cayenne next time). I served with Ed Zieba's Pork Chops and my family gobbled up dinner!
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0 users found this review helpful

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