diana Recipe Reviews (Pg. 1) - Allrecipes.com (10422893)

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Irish Boxty

Reviewed: May 18, 2014
Mine came out very heavy and greasy but tasted good. Will I make them again? Probably not.
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Delicious Ham and Potato Soup

Reviewed: Dec. 30, 2013
Great flavor. I used just a little over a TBLS. of bouillon because I don't really care for the taste of it but didn't have any chicken stock left. I added salt and pepper to taste and ended up using a lot more pepper than it calls for. I added a carrot which was really good and made it look pretty. I served it with some crusty rolls and we had a satisfying dinner with plenty of leftovers.
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Chocolate Covered Pretzels

Reviewed: Dec. 9, 2010
My recipe exactly, easy peasy recipe and very delicious
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Crab Rangoon

Reviewed: Jul. 4, 2009
Very good, I always order these when I eat Chinese. I do prefer them deep fried because it just gives them a little extra crunch. Thanks for the recipe!!
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101 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jul. 4, 2009
Delish! I did have to change it a bit because of the tastes of some of my guests, I leftout the cayenne pepper which killed me to do but I didn't want to make seperate batches. I made these the night before, fried them till light brown and then the next day I threw them in the oven to heat up, they were perfect! Thanks for the recipe!
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2 users found this review helpful

President Ford's Braised Eye Round Steak

Reviewed: Jun. 17, 2009
Very good! I left out the thyme, used merlot instead of burgandy, used regular salt instead of seasoned salt and added mushrooms. I served over egg noodles and it was absolutely fork tender! Thank you for a recipe that I will positively use again and again
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Rosie's Bok Choy Salad

Reviewed: May 30, 2009
Love this salad although I made some changes to it because of my personal taste. I crush my ramen noodles and along with them I put the almonds and the seasoning packet and brown all together, the oriental seasoning packet really makes the crunchies even better. I use white vinegar and 3 tablespoons of soy sauce and I don't use as much sugar, I start with 1/4 cup and just taste and add until it seems right. I keep the bok choy, the dressing and the crunchies all separate and just let people make their own salads, that way it doesn't get soggy and limp. I make enough so I can have this as a side dish for 2 or 3 days. I am thinking about adding some grilled chicken to make it as a main dish, Has anyone tried it yet? Let me know how it is.
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Marzetti® Famous Coleslaw

Reviewed: May 22, 2009
I have also used this recipe for years, I add red onion and chopped green pepper to the cabbage for a little more crunch. Delish!!
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2 users found this review helpful

Mediterranean Summer Tomatoes

Reviewed: Apr. 28, 2009
I had this as a side dish some years ago and fell in love with it and now thanks to you it will be at the top of my summertime recipes, I am looking forward to fresh tomatoes from the garden now!
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1 user found this review helpful

German Potato Salad

Reviewed: Apr. 23, 2009
I have never had German Potato Salad before so I'm not sure what it's supposed to taste like but this was pretty good. If I were to make it again I think I would use much less sugar and more vinegar. the only thing I didn't like was the sweetness of it but maybe it's supposed to be like that...anyway, Thanks for the recipe
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1 user found this review helpful

City Chicken

Reviewed: Feb. 21, 2009
Wonderful way to prepare city chicken! I will make this over and over!! My only problem was that my gravy never thickened but I used it to my advantage by putting the broth over my rice and asparagus, wow what a delicious combo!
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3 users found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Dec. 13, 2008
Everybody writing reviews just adored this soup and I didn't care for it...So I am definitely going to have to try it again because I must have done something wrong. I love broccoli soup and this recipe is so quick and easy.
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1 user found this review helpful

London Broil II

Reviewed: Dec. 13, 2008
We love this marinade so much that I quadruple the recipe and use some of it as ajus. I have made this multiple times and enjoy it more every time!
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Chinese Pork Tenderloin

Reviewed: Dec. 13, 2008
Too much ginger flavor, it was too overwelming for me.
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7 users found this review helpful

 
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