McDee Recipe Reviews (Pg. 1) - Allrecipes.com (10408803)

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Easy Lemon-Blueberry Jam

Reviewed: Jun. 19, 2012
I would have given this 5 stars but to me, the use of geletin is unacceptable for any canning recipe. It has poison in it. The alternative is a talblespoon or two of fresh lemon juice. I used lemon juice and it's a good recipe. I double the recipe and came out with 7 - one half pints of jam.
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Kyle's Favorite Beef Stew

Reviewed: Nov. 17, 2011
I can't believe I'm just now rating this recipe. I've been making this for over a year now and it's my go-to recipe for beef stew. Only change I make is add about 1/2 cup red wine as it's cooking. AMAZING! I would rate this 10 stars if I could.
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5 users found this review helpful

Sweet Chili Thai Sauce

Reviewed: Sep. 20, 2011
Wonderful recipe! I can't begin to tell you how good this is. I served it as a dipping sauce for coconut chicken and everyone raved about it. Only thing I did different was cut the sugar in half (to 1/2 cup) and added about 1/2 cup fresh honey. To die for!
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3 users found this review helpful

Italian Bread Using a Bread Machine

Reviewed: Jun. 6, 2011
356 reviews and only 4.5 stars? Who ever didn't rate this 5 stars did something wrong. This is an excellent recipe and I've made it several times. Every time was simply and the bread turned out perfect. I'm cooking it for a pasta dinner I have planned for my mother in law tomorrow. Now THAT must say alot! If you're looking for a good italian bread this one is it.
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2 users found this review helpful

Ranch Beans

Reviewed: May 18, 2011
I have used this recipe often and always always always love it! Only change I make is adding a few cloves of garlic. I also can these beans and they're on the shelf for months for my kids and family to enjoy on nights I don't feel like cooking. To can them you must pressure can and hot pack the jars about mid cooking time as the recipe calls for. Just after I add the final ingredients I give it a good stir and pack my jars. The final cooking stage is done in the pressure cooking/canning process. Perfection every time! Thank you for sharing this recipe.
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2 users found this review helpful

Vincenza's Pasta Sauce

Reviewed: May 9, 2011
Found this recipe while looking for meatball recipes. Gave this one a shot and WOW! I only used the meatball recipe part and followed it to the letter (with the exception of not having Romano so I used fresh grated Parmesan cheese AND I used panko bread crumbs) and they turned out amazing. I rolled them in small 1" sized balls. Make sure you follow the instructions written when cooking. Let them fry in the oil long enough to release themself from the bottom of the skillet. They will tell you when it's time to be turned. I found that a few needed some gentle nudging but for the most part all released themselves on their own and you just stir them around from there. Excellent meatballs...thank you for sharing this recipe.
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11 users found this review helpful

Jalapeno Bread I

Reviewed: May 3, 2011
As I'm eating this all I can say is FABULOUS Recipe!! I've been making bread for years and years but this one is amazing. Worthy of printing and putting in my favorite recipe book. I used 4 large peppers and a large handful of cheese. Turned out amazing! This one is a keeper!
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6 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Mar. 17, 2011
I have made white lasagna before without problems, however, this recipe doesn't cut it!! I followed directions exactly. It smelled wonderful while cooking but was too rich and down right unappetizing to eat. I had company over and after one bite everyone had to laugh and said they couldn't eat it. Won't be making this one again!!
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7 users found this review helpful

Candied Carrots

Reviewed: Mar. 11, 2011
I've used this recipe more times than I can remember and I'm just now sitting down to rate. This is a slam dunk yummy way to cook carrots. I've NEVER been able to eat cooked carrots but with this dish I can't get enough. Excellent and so easy. 10 stars from this family!!!
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3 users found this review helpful

Pizza Crust for Bread Machine

Reviewed: Mar. 10, 2011
I've never made pizza from scratch before and was a little afraid that I'd have a mushy mess on my hands. NOT! This was AMAZING and the crust was just incredible. I still can't believe I made it!! I used a pizza stone and brushed well with olive oil before placing dough on it. Also brushed top of pizza dough (once I got it into shape) with olive oil. Sprinkled with garlic powder and a little salt. Used home made pasta sauce and it was to die for. Making another one as I type this!!!! Also, if you find your dough is too sticky to handle don't hesitate to toss a little flour on it. I probably used about another 1/2 cup flour while pulling the dough out of the bread machine and also used it while working it into shape. Excellent recipe!! Thank you for posting!!
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4 users found this review helpful

Asparagus Chicken Divan

Reviewed: Feb. 8, 2011
As recipe calls for this is very bland but has a good start to something incredible. I souped it up a bit with sauted with olive oil and butter....garlic, onlion, fresh parsley, oregeno. Added flour and 2% milk into the existing oil/butter and made my sauce from there. Blended that with the soup mix and set aside. From other reviews I decided to slice my chicken in thin slices and saute for about 6 minutes. Pour the chicken over the chopped asparagus (in a 9x13 baking dish) and went from there. Baked covered at 350 for 20 minutes and the final few minutes uncovered and broiled to brown. Wasn't bad but everyone still complained it was too bland. I'm saving this recipe because it's a good start but next time I'll be adding more garlic and herbs to punch it up. Don't hesitate to play with this one! I know I will.
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5 users found this review helpful

Apple Crisp

Reviewed: Jan. 31, 2011
I used the topping of this recipe to go on top of an apple pie. I've been making apple pie for about 25 years and this was, by far, the best I've made yet.
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6 users found this review helpful

Broccoli Casserole III

Reviewed: Jan. 20, 2011
Honestly, I don't understand what it is about this recipe that would entice anyone to bother making it! I had it at a neighbors house last week and I did not care for it. Processed cheese, frozen brocolli and crackers. I don't understand why anyone would take the time to make a processed/frozen dish of any kind. My advice is to pass on this and go with fresh ingredients.
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21 users found this review helpful

Simple Turkey Chili

Reviewed: Jan. 17, 2011
I've been using this recipe for quite a while now and I make it at least once every couple of months. My changes: Saute your onion and garlic before adding to mixture. I doubled garlic and oregeno and also dumped in a can of Haganero Rotel. Ommited Cayenne Pepper (would have been way too spicy)with the Rotel AND I also always use fresh pinto and kidney beans. NO can's! Canned beans taste like canned beans. Makes such a difference. Just soak your beans in water overnight. Simmer on low for about 4-6 hours the next day and this recipe is to die for. Have it simmering on the stove as I type this. Serve with jalepeno corn bread found on this site. Amazing!!!
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4 users found this review helpful

Oven Pot Roast

Reviewed: Jan. 3, 2011
Fabulous meal! My only 2 issues were it was the gravy was way too salty and the oven temperature and length of cooking time stated in recipe was off. I pulled my roast at 2 hours and 15 minutes to insert my digital thermometer and the temp was already 160 degrees. WAY over cooked! Internal temp for a perfect roast should be 130-134 degrees. Next time I will lower oven temp to 250 and cook for a longer period of time with my digital thermometer inserted well before I think it's even close to being done. As far as the gravy being too salty from the onion soup mix (and I didn't add any salt) I fixed that by adding a peeled raw potato to the gravy and let it simmer on low for about 30 minutes. The potato pulls the salt out and is an amazing trick that I use often. Other than that, this recipe is great and I will be making it again and again and again!!
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21 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 1, 2011
Excellent recipe. I soaked my beans overnight, browned my bacon, sauted the onions and used ham hocks instead of chopped ham. Served with jalapeno corn bread found on this site and it was an amazing meal!! This one is a keeper.
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2 users found this review helpful

Wonderful Waffles

Reviewed: Nov. 29, 2010
Don't waste your time. I have no idea why this recipe has received so many good reviews. I have been making home made waffles for quite some time now and thought I'd try something new so gave this a shot. My husband and I both couldn't finish just one waffle. Pass on this and and keep searching. I will edity soon with a better receipe that we usually use from this site.
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7 users found this review helpful

Blackened Chicken

Reviewed: Nov. 18, 2010
LOVE IT! I've used this recipe several times now and it never fails me. I do double the cayenne and also add garlic powder. Otherwise is seems a little bland to us but we like it hot and spicy. I also don't cook the chicken in the skillet or oven. I put it on the grill at medium temp and pull it at 148 degrees (internal meat temp) letting the meat rest for 10 minutes before cutting or serving. It's also important to let the chicken come to room temp before you cook it. About 30 minutes on the counter works for me. It's perfection every single time.
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Rolled Flank Steak

Reviewed: Sep. 19, 2010
First of all, this is a 5 star recipe all the way. I made a few minor changes that I feel make a huge difference. Cook your bacon first. I cooked mine to the point of almost crispy. Then I wilted my fresh spinach leaves in the bacon grease. I also roasted and peeled the skin on my red peppers prior to slicing. I cooked my rolled contraption in the oven until 142 degrees internal temp (145 would be too done for our taste) and let rest for 15 minutes. Sprinkle parsley over the top and serve. The meat was SO tender you didn’t need a knife to cut it. These simple changes make such a difference in this dish. It turns it into something you’d expect to see at a very nice restaurant. This is an absolutely wonderful recipe and SO easy to make. Thank you so much for sharing this with us!!
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23 users found this review helpful

Indian Chicken Curry II

Reviewed: Sep. 16, 2010
My entire family took one bite and said it was horrible and we like curry!
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3 users found this review helpful

Displaying results 1-20 (of 51) reviews
 
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