Anna Doyle Lundy Recipe Reviews (Pg. 2) - Allrecipes.com (10284844)

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Anna Doyle Lundy

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Pineapple Chicken Tenders

Reviewed: Jun. 15, 2010
Super Good! I will definitely make these again. I used chicken breasts cut into strips and marinated the strips for a few hours. Besides that I followed the recipe exactly. I also boiled the marinade and used as a dipping sauce.
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Jasmine Rice

Reviewed: Jun. 15, 2010
This was really good. Followed the recipe and it worked great! I made this to go with Pineapple Chicken tenders from this website.
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Szechwan Shrimp

Reviewed: May 20, 2010
This was really good and the sauce was amazing. I tripled the sauce but only doubled the red pepper. It was plenty spicy and we like spice. I also added green peas, carrot strips and fresh broccoli served over rice. I think I might try this with chicken too!
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Creamy Au Gratin Potatoes

Reviewed: Apr. 2, 2010
These are really good and easy to make... I didn't add the onions as I wasn't sure how crunchy they would be at the end. I also would recommend salting between the layers.
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Chili Chicken

Reviewed: Mar. 15, 2010
These were really good! I used chicken wings/legs because I had made buffalo wings awhile back and had them on hand. My husband thought they tasted like teriyaki wings and if he was impressed, then they have to be good!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 7, 2010
I am not the best cookie maker and in fact had not made homemade cookies in years because of it! I tried this recipe and my students and husband were my guinea pigs. They really liked them! I was impressed I actually could bake cookies... I went with one of the reviewers suggestions and chilled the dough after I had made the balls and I think this helped so they didn't spread. I will definitely make these again! GREAT RECIPE!
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Tilapia with Creamy Sauce

Reviewed: Mar. 7, 2010
This wasn't bad, but wasn't anything special. It didn't have a whole lot of flavor. The cream cheese sauce was definitely the best part. I won't make this one again.
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Braised Balsamic Chicken

Reviewed: Feb. 4, 2010
We ate it, but it wasn't very good. I won't make this again...
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Greek-Style Rib Eye Steaks

Reviewed: Jan. 17, 2010
We love greek food and when I came across this combination, we thought we would try it! This was a really great combination. I am going to serve steak this way from now on!
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Salsa Chicken Burrito Filling

Reviewed: Jan. 17, 2010
This was simple and good. I sliced the chicken breasts and put them on tostadas with all the fixings!
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Burgundy Pork Tenderloin

Reviewed: Jan. 17, 2010
This wasn't that great. I definitely wouldn't make it again. I love wine and enjoy pork tenderloin, but there was something not quite right about the combination.
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Kiki's Borracho (Drunken) Beans

Reviewed: Jan. 17, 2010
These are good beans paired with fajitas. I used a giant can of pinto beans because I didn't have time for soaking, but used all other ingredients as listed. I added Shiner Bock for the dark beer and the flavor worked well. Very Good!
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Lemon Pie Bars

Reviewed: Jan. 17, 2010
These were good. I made 1 and 1/2 the filling. It definitely needs at least this much maybe even double so it is in proportion to the crust. I also put a bit less butter and the crust was very buttery in taste. I would probably add more lemon for a bit more tartness, but they are good as is. (Oh- I used egg beaters to save on calories and I couldn't tell the difference with the texture or taste.)
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Angel Chicken Pasta

Reviewed: Dec. 18, 2009
This is really good comfort food. I adapted this for a quick dinner and cooked the whole thing on the stove. I used three chicken breasts cut up in small pieces, but the same amount of everything else for the sauce. I also used a whole package of mushrooms that I sauteed first in a tablespoon of butter with half of a small onion. (This is all the butter I used.) Served over pasta... Really good.
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Wine Jelly

Reviewed: Nov. 15, 2009
This turned out really well for my first time. I used one bottle of a $3 wine from Wal-mart for each batch. I used white zin and a cab sauv. There seemed to be some problems with the pectin for other people, but it worked well for me. I used a 1.75 box, but put it in with the wine and sugar while I washed the jars. For the initial bring to boil, I set it on medium and let it slowly come to a boil rather than quick boiling. Make sure too it boils hard for a minute. This may have something to do with how it sets...The jelly does take a few hours to cool and set once all is done. I experimented a bit and put one in the refrigerator once it had cooled a little while and it really congealed quickly. The flavor was great! I was going to bring them to Thanksgiving as a little something for everyone. I made a little label on a word document and underneath the name put all the ways you could use it. I gave these away and everyone loved them. I'm now making more for coworkers...
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The Best Lemon Bars

Reviewed: Nov. 14, 2009
These were good, but not the best. The crust was super buttery and way too thick in proportion to the lemony goo. They just didn't taste lemony enough for us and I added an extra lemon (juiced) and lemon zest from all three lemons. I think the butter in the crust overwhelms the lemony flavor. We would have preferred twice the goo and half the crust...
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Cajun Chicken and Sausage Gumbo

Reviewed: Sep. 2, 2009
I made this after work one day and took the express route. I fixed it in about an hour. To save on time, I cut chicken breast into bite size pieces and cooked it in the pot. Overall this came out really great and had the "cajun" taste I was looking for. Instead of pepper and salt, I substituted Tony Chachere's. Very Good!!
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Garlic Chicken

Reviewed: Aug. 17, 2009
This had more flavor than I anticipated. I did use Italian bread crumbs and salted and peppered the chicken. I think next time, I will prepare the garlic/oil in a cast iron skillet and then bake the chicken in the same skillet so it gets crispier on the bottom.
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Tasty Grilled Hoisin Chicken

Reviewed: Aug. 17, 2009
Not our favorite... And without oil the skin stuck to the grill.
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Beer Bread I

Reviewed: Aug. 13, 2009
This wasn't very good as written. It wasn't nearly sweet enough. I feel like if there are three ingredients and one has to be substantially changed then it's not that great of a recipe on it's own. You will need much more sugar to make it enjoyable.
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