Cookin in D-town Recipe Reviews (Pg. 1) - Allrecipes.com (10352024)

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Margarita Cake

Reviewed: Sep. 15, 2007
This cake turned out phenomenal! I changed the recipe quite a bit, so it would be more like a margarita. I used white cake mix, and used lime juice where it called for lemon juice. I made 2 separate batches of glaze. I also used top shelf liquor; Jose Cuervo and Grand Mariner instead of triple sec. Immediately when the cake came out of the oven I poked several holes in the cake and poured a shot of tequila over it, 2tbsp of grand mariner, and poured ½ of one of the batches of glaze on it as well. After allowing the cake to cool for 15 minutes I took the cake out of the pan and glazed the cake with the other half of the first batch of glaze. Finally, about an hour later I glazed it with the 2nd batch of glaze. I made this cake for a small, Mexican cuisine themed get together at my house, everyone loved it So easy, moist, flavorful and delicious! Will definitely make again!
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350 users found this review helpful
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Chipotle Shrimp Tacos

Reviewed: Oct. 30, 2010
Great recipe! I reduced the amount of bacon 6oz, used one whole onion and 6 peppers. It was delicious!
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Make Ahead French Toast

Reviewed: Oct. 1, 2007
This turned out great! Although I did make a few changes, since after reading some of the reviews about it being to soggy and sticking to the pan. I sliced the loaf of day old French bread thick; about 1.5 inch slices. Used skim milk and only half the amount of half and half. Additionally, I added cinnamon and nutmeg to the egg mixture. I dipped each piece of bread in the mix and poured the remaining in the pan. The next morning, all of the liquid had been absorbed by the bread. I flipped each slice over, and sprayed Pam underneath it and spooned the pecan topping mixture over it. I baked it covered for 20 minutes at 350, then removed the foil and baked for another 30 minutes uncovered. I had no issues with sogginess or stickiness. Dusted with powdered sugar after letting it sit for 5 minutes. The flavor was great, very sweet, and the crunchiness of the pecans was awesome. Paired with home style potatoes and mimosas this made a great brunch!! Will definitely make again!
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8 users found this review helpful
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Chicken Enchilada Casserole II

Reviewed: Oct. 1, 2007
Very delicious! I made a few modifications to the recipe. I used corn tortillas and didn’t cut them into strips, and black beans. Instead of salsa, I used 2 cans of Mexican style Rotel. I drained one can, of the rotel before adding to the mixture Also I used FF Cream of chicken soup and 2% cheese so it would be a little lighter. Paired with Uncle Ben’s Mexican rice and refried beans. Nice quick filling meal with leftovers that taste even better the next day!
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3 users found this review helpful
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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Oct. 30, 2010
Great recipe. I modified the amounts to make mini cheesecakes and it turned out great. I also left out the hazelnuts since I do not really like the flavor. I topped the mini cheesecakes with Bourbon Whipped Cream recipe I found on this site, and a store bought caramel sauce. The flavors of the gingersnap crust, the pumpkin and the whipped cream complemented each other very nicely. All my guests loved the cheesecake! I already have requests to make this for Thanksgiving this year!
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2 users found this review helpful
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Cranberry Orange Bread

Reviewed: Nov. 14, 2010
Great quick and simple recipe for delicious bread! Followed the recipe exactly as posted used fresh cranberries and the bread came out wonderful.
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3 users found this review helpful
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Easy Garlic and Rosemary Chicken

Reviewed: Jan. 5, 2011
I love rosemary and garlic together, the smell alone while cooking is amazing! After reading through some of the reviews, I made a few modifications to this recipe and it turned out very delicious. I used 4 fresh minced garlic cloves, and two sprigs of rosemary, finely chopped. In a small bowl I mixed the garlic and rosemary along with the lemon juice. I added 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper, and 1 table spoon of extra virgin olive oil. I then took this mixture and spread it evenly on the chicken. I used chicken tenders since that is what was already defrosted :) . To prevent dryness and to add flavor I poured ¼ cup of dry white wine in the pan. I cooked for 20 minutes uncovered, and then topped the chicken with bread crumbs and Parmigiano-Reggiano cheese and adjusted the setting to broil for 3 to 5 minutes. The chicken was perfect! Great quick and easy weekday recipe!
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Chicken Marsala

Reviewed: Jan. 27, 2011
This was my first attempt at Chicken Marsala. I found this recipe to be very quick and easy. I made two slight changes, I cut the amount of butter and olive oil in half and used 3/4 cup of Marsala wine. The absence of the butter and oil did not seem to adversely affect the flavor. I paired with whole wheat linguine and garlic bread. Will definitely make this again!
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