dillandcoconut Recipe Reviews (Pg. 1) - Allrecipes.com (10544837)

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Perfect Coconut Macaroons

Reviewed: Oct. 6, 2013
I have obviously done something wrong, as they all feel apart. I had to do one thing differently and that is, use unsweetened coconut instead of the sweetened kind. Maybe that was the problem.
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0 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Aug. 26, 2011
Fabulous if you reduce the sugar. I took (as usual) other reviewers advice, and it turned out really, really perfect! I changed all of the "1/4 cup" sugars (with the peaches, and with the flour) to "1 Tablespoon" each, and it was still sweet, but pleasant. I also made an extra half of the topping (ie: 1.5 cups flour, 1.5 Tbsp white sugar, 1.5 Tbsp brown sugar, etc) For the sprinkle on top, 1 tsp sugar and 1 tsp cinnamon is plenty.
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26 users found this review helpful

Real French Crepes

Reviewed: Aug. 26, 2011
Few things to note: 1) mix your batter and then let it sit while your pan is heating. 2) keep the temp of the heat at med-high. 3) discard the 1st crepe. 4) if you haven't mastered spreading the batter by twisting your wrist, then spread it with your spatula so that it is uniformly very thin. 5) peek under the crepe to see if it is lightly browned before flipping. This recipe is terrific, true to tradition, and very simple. Just takes some practice.
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5 users found this review helpful

Chicken Fried Chicken

Reviewed: Aug. 21, 2009
First, I have to say, the name of this recipe is perfect! exactly what kids would call it. I ran into a problem not having any potato flakes, and knew the flavor was necessary, so I threw in a handful of potato chips. I know, sounds awful, but it really worked! Also added a bit of parmesan cheese. Honestly this recipe is a keeper! Chicken fried chicken! love it!
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4 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Jul. 29, 2009
I loved this recipe just as it is.. but had to write to give a variation of this using a whole chicken with skin still on: Up the garlic to 3 bulbs, eliminate the breadcrumbs entirely, and substitute the basil for dill. Add 1/2 an onion and 1/2 a lemon with zest. I realize that this is a quite a different meal, but it was totally inspired by this one and I love crispy chicken skin (my bad)! Smear the oil/garlic/lemon+zest all over and in the chicken. Sprinkle S&P, dill, parmesan inside and out of the chicken. Cut onion in 4 and put one piece in the chicken and 3 out. Put a couple of slices of lemon in an open pan. (cast iron fry pan is great.) Bake 350 until leg turns loosely.. baste and cook 10 more minutes to crisp. yum! Thanks for the inspiration!
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4 users found this review helpful

Island Jump-Up Ribs

Reviewed: Apr. 13, 2008
I actually joined allrecipes.com just to tell people how delicious this recipe is! I changed a little: Instead of boiling the ribs in water, I wrapped the spareribs in tin foil twice, and baked in the over for 1 and 1/2 hours at 350. Then drained off the excess grease, and continued as shown. Oh, and I also added 1/3 cup coconut to the marinade. Just delicious. Thank you!
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10 users found this review helpful

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