mickdee Recipe Reviews (Pg. 3) - Allrecipes.com (10435308)

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Mushroom Chicken Piccata

Reviewed: Jun. 29, 2013
We loved this! I followed the recipe for the most part other than just shaking the chicken in the flour mix in a zip-loc bag and removing the chicken after browning as almost everyone seemed to do. I did place the breasts back in on the sauce, slightly reduced, and let it simmer about 10 more minutes to be sure the chicken was done. It had wonderful flavor and the chicken was so moist! I think a good salt/pepper ratio is needed in this recipe. It is a definite keeper and will make it again soon! Thank you!
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Mediterranean Potato Salad

Reviewed: Jun. 19, 2013
Loved this! I followed this recipe and wouldn't change a thing. However, I would add feta and perhaps a few sliced kalamata olives if I have them on hand next time. Thanks, it is a nice alternative to mayo based potato salads.
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Slow Cooked Corned Beef for Sandwiches

Reviewed: Jun. 19, 2013
Have made this several times and it is so simple and absolutely tasty. Don't know why I never reviewed it! It makes a great main dish and awesome Reubens the next night! I find the thin slices for the sandwich are much easier to cut after it has been in the fridge.
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To Die For Blueberry Muffins

Reviewed: Jun. 12, 2013
Another glowing review for this muffin! I changed the servings to 12 and made 24 mini muffins, baking them 14-15 minutes. Other than that, I followed it exactly and loved the results. This is a keeper! Thank you!
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Sweet and Sour Pork Tenderloin

Reviewed: Jun. 9, 2013
Wow! We really enjoyed this! The meat was very moist and the sauce very flavorful! I too, wanted to grill this. I started sautéing the pineapple in a bit of butter and when it was golden, I added the rest of the ingredients and reduced it on the stove. I used an immersion blender once it had reduced to smooth it out a bit. While I didn't use nearly half the hot sauce and pepper flakes, it was perfect for us and it can be customized to an individual "heat to sweet" liking. Thanks, Chef!
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Chef John's Banana Bread

Reviewed: May 6, 2013
Nice and moist with great flavor!! I followed the recipe but left out the chocolate (rarely eat the stuff - really!!). I must have trust issues because I first checked the bread after an hour and sure enough, it was spot on at an hour and 10 minutes! I think I have finally found a nice banana bread to stick with! Thank you, Chef John!
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Slow Cooker Taco Soup

Reviewed: Apr. 22, 2013
I liked this! It has a lot of flavor without being too spicy (I used "mild" everything) and is very filling. I made it in a Dutch oven, stove top, brought everything to a boil, covered and reduced the temp to low and simmered for 4 hours. While I liked it, I would probably use ground turkey or shredded chicken next time, but I will make it again! Thank you!
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Huli Huli Chicken

Reviewed: Apr. 20, 2013
We really enjoyed it! I used 2 large bone-in chicken breasts and halved the marinade. I left them in the fridge over night. While the oven preheated, I boiled the marinade, reduced the temp and let it simmer to thicken to use as a baste. I will definitely make this again and grill it next time. Thank you!!
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Chef John's Caramel Chicken

Reviewed: Apr. 15, 2013
This was the bomb! And so easy!! Chef John doesn't recommend breast meat but that was what I had. So, I made the sauce, removed 1/3 cup to caramelize when cooking the chicken and reduced the rest before starting the chicken. Adding the already reduced sauce cut down on cook time so the breast meat remained moist. Don't forget the peanuts & scallions! They make an already amazing dish even better. I did use fresh flatleaf parsley instead of cilantro. Thanks, Chef John, great dish!
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Angie's Dad's Best Cabbage Coleslaw

Reviewed: Apr. 13, 2013
This recipe really took me by surprise! I thought the end product would be a mushy but was so tired of mayo based coleslaw, I was willing to take the risk. Totally crunchy and flavorful! I was worried about the flavor at first, but this really does need to marinate at least 24 hours. It's also a bonus it can be made ahead and lasts such a long time! It is a personal thing, but I will back off a bit on the dry mustard. Thank you! I will be make this again soon!
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New Potatoes with Caper Sauce

Reviewed: Apr. 13, 2013
Oh, so, good! What a great array of flavors that blend so nicely to make plain potatoes the star of the plate. This will be a nice side to have easily available for company or a weeknight. I made a larger batch of the butter, caper, cheese mash to have available a couple nights later with the rest of the potatoes. Very nice recipe, thank you!
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Jewish Coffee Cake

Reviewed: Mar. 16, 2013
I had high hopes for this based on the reviews. I made it for overnight guests and it was just okay. I thought the cake part lacked something and was on the dry side. You definitely have to have something to drink with it. I even added a 1/4 cup more sour cream as many suggested and took it out of the oven at 55 minutes. Maybe I was just expecting something different.
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Meyer Lemon Martini

Reviewed: Feb. 1, 2013
I bought a bag of Meyer lemons with this recipe in mind! I am a Grand Marnier lover, so I used that for the orange-flavored liqueur. This little citrus gem has the perfect balance of sweet to tart. This will definitely be treat throughout the week at cocktail hour! Thanks, cookin'mama!
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Classic Goulash

Reviewed: Jan. 26, 2013
No matter what you call this, its easy, yummy comfort food. How can you beat a one pot, tasty meal?!? I did sub V8 for the water as some suggested and think it added to the flavor. Added a bag of frozen mixed veggies when I added the pasta. Served with a dollop of sour cream. I would make this again!
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Dine In with Take Out

Reviewed: Jan. 19, 2013
This is my husband's favorite recipe! Whenever he makes it, he is so proud and always boasts, "Look, Honey, I made dinner tonight!" Wouldn't change a thing, it's five stars as written!!
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Oven Scrambled Eggs

Reviewed: Jan. 3, 2013
This recipe took me by surprise in the nicest way! I tried a small batch changing the servings to four. All of us were pleasantly surprised at how fluffy they turned out! I did stir/chop them up a bit near the end when they were still just a tad moist/runny, sprinkled some grated cheddar over the top, covered with foil and kept in the warming drawer for 20 minutes (or 200 degree oven). Perfect! Doing the Bacon for a Crowd recipe in the oven along with this will make breakfast for a group so incredibly easy and good!! Thank you!!
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Simply Lasagna

Reviewed: Dec. 25, 2012
This is definitely a good shortcut recipe for lasagna. However, I take issue with the amounts in some of the ingredients. I don't know how one 26oz jar of sauce would be enough. I used two 32oz. jars and I used it all! I also used 4 cups of mozzarella. If I hadn't had the extra amounts of those two ingredients, I would have been really disappointed. I would make it again, but use the amounts I mentioned.
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Cherry Almond Coffeecake

Reviewed: Dec. 25, 2012
This was very easy to make! I made it for Christmas morning to go with a breakfast casserole and yogurt & fresh fruit parfaits. While it was good, I found it a bit too sweet as a coffee cake. It would be good in a pinch in the future but not sure I would elect to make it on a regular bases.
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Sarah's Dry Rubbed Chicken

Reviewed: Dec. 25, 2012
I only made the rub, so my review is based on that portion only. I made a half batch and rubbed a bone-in turkey breast and cooked it in the crockpot for 5 hours (first hour on high, then low the remaining time). My husband can not have powdered garlic or onion but can have real onion and garlic. I rubbed the breast with garlic infused olive oil, then used the rub. I cut a large onion and additional garlic cloves and put them in and around the breast. Both my husband and DS commented how good it was! I used the leftover turkey to make a pot pie and it was just as well received! Thank you! I will definitely use this rub again in the future!!
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Creamy Horseradish Garlic Spread

Reviewed: Dec. 16, 2012
Didn't realize until I started to make this that this is a dip I have making for years only with a bit more dill. It is so good to have on hand and versatile to use on just about anything. Great recipe to have on hand in the fridge!
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