BEV Recipe Reviews (Pg. 1) - Allrecipes.com (1039423)

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Pineapple Fried Rice II

Reviewed: Jan. 7, 2014
Loved this! I read through all the reviews first, but only made a couple very minor changes to the original recipe. I doubled the recipe because I knew my husband would want leftovers for lunch the next day. I cooked the rice in half water/half pineapple juice. I used some leftover holiday ham. I added 3 eggs, instead of the 2 that would have been double; mixed the soy sauce, remaining pineapple juice and seasonings with the rice before adding it all to the wok; left out the salt; and threw in a handful of slivered almonds. I was skeptical about the ham in this, but the flavors blend beautifully. I'll probably try it with chicken also.
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Oatmeal Peanut Butter Cookies III

Reviewed: Oct. 24, 2013
Very good cookie! After reading reviews, I cut the butter back by 1 tablespoon, but followed the rest of the recipe as written. I rolled mine into small balls, then crisscrossed with a fork dipped in sugar to flatten slightly. I baked them for about 9 1/2 minutes and they turned out perfectly crisp on the outside and chewy inside. By using slightly less butter and refrigerating the dough for about 30 minutes, mine did not spread and flatten out. They also were not greasy as others complained about. The next time, I'll make them smaller. Since they are a rich cookie, I think maybe smaller would be better.
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Chicken Marsala

Reviewed: Feb. 1, 2013
This recipe is very good and made a tasty dinner. I read through some of the reviews before I made it, and I agree that it needed more sauce. I browned the chicken on both sides, removed it from the pan, then added a sliced onion, sliced mushrooms, and a little garlic along with the wines. To make a little more sauce, I added a cup of chicken broth with a little flour added to thicken just a bit. Then I added the chicken back into the pan and put it in the oven for about 20 minutes to finish cooking while I prepared some rice and vegetables. My husband loved it and took leftovers to work today.
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Smooth Sweet Tea

Reviewed: Jun. 14, 2012
This method really does make the best sweet tea. The only thing I needed to do differently is use a couple more tea bags, but that's just my personal preference. I like my tea strong and sweet. It came out perfect....clear, never got cloudy; and no bitter aftertaste. I've also tried it with loose black tea leaves, and it was also very good. I used 2 heaping tablespoons of tea leaves. I'll never use the ice tea maker again. This is so much better and just as easy! Thanks!
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Sopapilla Cheesecake Pie

Reviewed: May 7, 2012
This recipe is as good as everyone says! I was looking for something to make for a Cinco de Mayo-themed camping potluck dinner, and chose this based on all of the great reviews. It couldn't be any easier than this. Before we left for the weekend, I mixed up the cream cheese/sugar/vanilla filling. I kept it in the camper refrigerator for 2 days before I was ready to assemble the dessert. When it was time to make it, all I needed to do was layer the filling over the crescent rolls, add the second layer of rolls, and bake! I made one change, and that was to cut back just a bit on the butter and sugar topping. I used 5 T butter, melted, then mixed in the cinnamon and 1/2 cup sugar. I just brushed this over the top before baking. People in neighboring campsites were stopping by to ask what I was making that smelled so good. It was a huge hit, and the entire pan was eaten that evening! Don't forget to add the honey after baking....that really finishes it. Delicious!!
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Sauteed Apples

Reviewed: Jan. 1, 2012
Absolutely delicious! Made as a side dish for our New Year's Day pork and kraut dinner. I made the recipe exactly as written, using the Gala apples I had on hand. It was perfect and very easy. I will be making this again soon!
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Oven-Fried Catfish

Reviewed: Nov. 8, 2011
I gave this recipe 3 stars because the method of preparing the fish was wonderful, but neither my husband nor myself cared for the spices in the breading. The fish was moist and flaky, and the breading crisped up very nicely in about 25 minutes. I may try it this way again, but will adjust the seasonings to our tastes. We didn't care for the thyme, and it was a little too peppery for me, although my husband liked the pepper.
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Chicken Pot Pie IX

Reviewed: Nov. 5, 2011
Oh my goodness, is this delicious!! I roasted a chicken, then used about half of it in this recipe. I used the roasting juices as my chicken broth. I actually ended up with more than the recipe called for, but I think it might have been a bit too dry otherwise. I also added a diced potato to the vegetables. I pre-baked the bottom pie crust in a deep dish pie plate for 10 minutes before adding the filling and top crust. I also just mixed the broth and chicken/veggie mixture together before I put it all into the pie shell. It took about 35 minutes to bake, and the flavor was wonderful. This will become a regular in our house.
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Mexican Rice II

Reviewed: Oct. 11, 2011
Excellent recipe. Texture and taste were perfect! I prepared it as written except for sauteing the onions for a few minutes before adding the rice to the oil. Delicious and easy!
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Eggplant Parmesan

Reviewed: Jul. 31, 2011
I just made this, and I had to review it right away. I love this dish! I had never cooked with eggplant before, but decided to grow it in my garden this year. So, using my fresh-grown eggplant, fresh tomatoes, and basil from my herb garden, I prepared this recipe. I sliced the eggplant about 1/4" thick, then salted and let it sit for about 45 minutes. After rinsing and patting dry with paper towels, I brushed both sides of the slices with olive oil, some fresh-ground black pepper, and 2 minced garlic cloves. Baked as written in the recipe, the slices turned out nice and brown on both sides. I layered and baked in a 1 1/2 quart casserole dish, covered with aluminum foil for 20 minutes. Then, uncovered and finished baking for another 5 minutes. YUM!! My grandson and I have just about finished the dish!
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Sweet Restaurant Slaw

Reviewed: Jul. 31, 2011
Finally found a coleslaw recipe that I like! I cut the sugar back just a little to 1/3 cup, used real mayonnaise because that's all I buy, and subbed celery seed because I didn't have poppy seeds. Excellent!
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Seven Layer Taco Dip

Reviewed: Jul. 16, 2011
Delicious! I added a layer of Bob Cody's guacamole from this site, and omitted the chopped pepper. Since I wanted to take this on a weekend camping trip, I didn't use fresh tomatoes or salsa because I was afraid it would get watery. After reading other reviews, I used 2 cans of very well drained diced tomatoes with green chiles instead. It worked out perfectly, and we were able to munch on it all weekend. Everyone loved it. I gave the recipe 5 stars in spite of making some changes to it because my changes were only to make it keep longer. Preparing it as written is delicious and works out great if you're serving it the same day.
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