mickdee Recipe Reviews (Pg. 4) - Allrecipes.com (10435308)

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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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5 users found this review helpful

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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2 users found this review helpful

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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Tiramisu Cheesecake

Reviewed: Dec. 16, 2012
Oh, my! This was VERY good! As many suggested, I added more Kahlua. I used a total of 6oz., 2 in the crust and 4 in the batter. I did add an extra egg with the extra liquid and the container of Marscapone I purchased was 12oz. I decorated the top of the cake with a mixture of 8oz cream cheese, 1 cup of sugar and a couple tablespoons of Kahlua to taste, piped on in swirls. I also spinkled cocoa powder over the top. Great cheesecake and would make it again!! Thanks!!
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Roasted Asparagus with Balsamic Vinegar

Reviewed: Dec. 16, 2012
This was so easy and makes a nice presentation with the Balsamic drizzled over it. I put the Balsamic in a food squirt bottle and it made it easy to "squirt" the balsamic on the asparagus and plate in a nice design. Will make these again soon, thank you!
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Roasted Garlic Mashed Potatoes

Reviewed: Dec. 16, 2012
This is sooo good with the roasted garlic. Used redskin potatoes and they were nice and creamy. I made them a few hours prior to dinner and put in the fridge in a Corning crock. Took them out and roasted them with the meat, stirred and served; nice and easy! I roasted the garlic the day before, made into a paste and stored it in a small cup in the fridge until ready to use.
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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 16, 2012
I served this at an engagement dinner and it was just delicious! I made the port sauce, roasted the shallots and cooked the bacon (saving some of the grease) 2 days before. I also mixed the flour and butter to have ready and another cup with the additional butter. That made it sooo easy to prepare. I believe I will make this again for Christmas as there were no leftovers!!! Thank you! Great recipe!
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King Crab Appetizers

Reviewed: Dec. 16, 2012
These were very good! I used frozen phyllo cups instead of the biscuit dough. I tripled the recipe because I used a big can of "fresh" crab from the seafood department. I made them a week before, put them back in the phyllo cup tray, wrapped with saran and froze. I just popped them in the oven, frozen, and baked about 25 minutes. I also made some with a spinach filling and alternated them on the serving plate for a nice presentation.
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Di's Goat Cheese, Sundried Tomato & Rosemary Appetizer

Reviewed: Dec. 8, 2012
I received this recipe from a friend who has been making this for years and we love it. Fresh rosemary is a must and best served with toasted baguette slices. Be sure to take the cheese out of the fridge a few hours prior to serving to be sure it is at room temperature or it will be a crumbly mess. Drizzle with Extra Virgin Olive Oil before serving.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Dec. 8, 2012
This glaze is amazing! Hubs asked me to please remember this recipe; a good sign!! I made the glaze and grilled the steaks. I did whisk in a little butter at the end. I will double the glaze next time. Thank you!
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Dec. 4, 2012
Marianne, this was delicious!! I followed the recipe but hubs is off pork for a while and made it with thin sliced chicken. This is a keeper and will make this again soon! Hubs loved it, too!! While not necessary, I might try using white wine in lieu of broth some time. This is simple enough for a week night and elegant enough for company! Thank you!
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