mauigirl Recipe Reviews (Pg. 4) - Allrecipes.com (10587678)

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1-2-3 Jambalaya

Reviewed: Mar. 29, 2013
This was yummy and simple. I did cut WAYYYY back on the creole seasoning and hot sauce cuz I am a wimp. Let my husband add all the heat he wanted to his serving. Perfect!
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Johnsonville Italian Sausage Hot Tub

Reviewed: Mar. 29, 2013
I invited the neighbors over for the first barbecue of the season and this was PERFECT. Everyone LOVED it and it was so darned easy to put together. I did not have white merlot so I used a bottle of chenin blanc. I served it with a tossed romaine salad and some toasted crusty rolls. YUM!!!!! Will definitely make this again and again! Thanks for sharing this wonderful recipe.
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3 users found this review helpful

Liver Lickers Dog Treats

Reviewed: Mar. 28, 2013
As you can see from my picture, my little Lily was hypnotized by these. She absolutely loves them. I could not find liver in the baby food aisle so I used a jar of chicken and gravy. Thanks so much for these winners! UPDATE: I roll about a teaspoon in little balls and then press them down on the cookie sheet to make a cookie shape. I also bake these at 250 for 15 minutes and flip them over and bake for another 15 minutes so the bottoms don't get too brown. Still have not found liver baby food, but the chicken & gravy baby food seems to suit her just fine. We love this healthy treat!
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Donna's Nest Eggs

Reviewed: Mar. 24, 2013
What a wonderful discovery. I have had Scotch eggs in pubs but the idea of frying these in oil left me hesitant to make these as a rgular treat at home. This recipe is terrific and I have made it three times in the last couple of weeks. Here are a few tips.....make sure your hard boiled eggs are cold and dry before you try to wrap them in sausage. Wet your hands to keep the sausage from sticking to your hands. I put about 1/4 lb of sausage in my damp palm and make a little nest to put my egg in and then form the sausage around the rest of the egg. I think 1 lb. of sausage is just right for 4 large eggs as Baking Nana mentioned in her review....so 2 lbs sausage for 8 eggs. The last time I made these, I forgot to dip the sausage wrapped eggs in milk before crumbs and we could not tell the difference without the milk step. In the future, I will skip that step entirely. I used chicken breakfast sausage to cut the fat too. I do not buy shake and bake but I used this recipe and reduced to 1/4 of the amount to make my own shake & bake with AR's recipe: Homemade Shake and Bake Mixture. (I used 1/2 cup Panko & 1/2 cup dry bread crumbs in my shake and bake for a crispier crust) Thanks for sharing this wonderful recipe!
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Root Vegetable Bake

Reviewed: Mar. 23, 2013
OH YUM! I used the root vegetables that I had on hand so I did not use jicama or turnips. Doubled up the others. Used about 4 Tablespoons of olive oil and a Tablespoon of fresh snipped rosemary. Perfect and simple and I will make this again & again. Thanks for sharing!
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11 users found this review helpful
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Crispy Roasted Chicken

Reviewed: Mar. 23, 2013
I will be posting pix of this after dinner but I had to write this after I sliced off a bit of this heavenly chicken. This is so freakin' juicy and I love the mix of spices. The only advice I would give is to grind your spices in a blender for quicker and finer results. Other than that, followed it to a T. Love it! My pix will not do this justice but thanks for sharing Doc!
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7 users found this review helpful
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Grandma's Ground Beef Casserole

Reviewed: Mar. 22, 2013
Update!!! This time I made it with Italian sausage and used just one can of the tomato sauce . Since I was using sausage, I cut the salt in half. I sauteed the onion before mixing it in with the sourcream/cream cheese mixture. Topped with mozarella. Great results and I thin I will try it with chorizo and mexican cheeses next time. I can see so many possibilities for grandmas homestyle casserole. I have to add that the review by the "Versatile Foodie" seems hardly fair. She reviewed this as if it was some fine wine or gourmet recipe. This is NOT that kind of recipe and I don't think it has been represented that way. This is just one of those old fashioned simple casseroles that calls for easily attained and simple ingredients. Nothing fancy schmancy, just good stick to the ribs family pleasing casserole. Thanks for sharing LaDonna and Grandma!
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30 users found this review helpful
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English Bread Pudding

Reviewed: Mar. 22, 2013
This has too much nutmeg and not quite enough sweetener. I remedied the sweet problem by serving with a bit of Smuckers sugar free ice cream topping. That really improved the flavor over all. I would make this again, but I will reduce the nutmeg by at least half. Thanks for sharing.
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2 users found this review helpful
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Best Rib Sauce

Reviewed: Mar. 22, 2013
After reading the other reviews, I let this simmer until it reduced to a thicker sauce with very good result. Good sauce. Thanks for sharing!
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1 user found this review helpful
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Banana Royale

Reviewed: Mar. 22, 2013
I think this would be a real hit with kids. A little sweet for me and mushy bananas are not my fav but I think kids would love to make these for the campfire. The candy choices would be fun to mix up too.
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1 user found this review helpful
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Cookies in a Jar (Emergency Cookies)

Reviewed: Mar. 20, 2013
This recipe worked out well except the jar was not filled fully by a couple of Tablespoons. Next time I will add more cranberries to fill it out better. Baked cookies were dark colored (see my pic) but they YUMMY! Thanks for sharing!
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7 users found this review helpful

Boiled Water

Reviewed: Mar. 20, 2013
This recipe is dangerous to make in my state. I tried to buy pot, but I found out it is illegal in Nevada:( Tried to explain to the police officer that it was a needed ingredient for a recipe and he said he has heard that story too many times. I was lucky to make bail, but still have no pot, I can come up with the water, though rare (but legal) in the desert :) Must be a regional thing. Guess I need to move back to Washington state! Thanks for the laugh and the recipe!
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73 users found this review helpful
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Hot Tamale Pie

Reviewed: Mar. 18, 2013
I have enjoyed this recipe as written, but I had some italian sausage on hand and I decided to switch this up with an Itaian flare. I followed the recipe using a 19 oz. package of Johnsonville sweet italian sausage. Subbed Spaghetti sauce for salsa, basil and red pepper flakes for the chipotle, mozarella & parmesan for the cheddar, olives for the corn. Served with a dollop of marscapone cheese for yummy results. Try this rendition....it works!
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8 users found this review helpful
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Trifle Pudding

Reviewed: Mar. 17, 2013
Is it possible to give this ten stars? This is fabulous. I have made many a trifle but this one beats my recipe big time. I made half the recipe to suit our dinner party. I also left the rum out of the pudding though I think it would be great with it. I used all raspberries, they are our favorite. I want to thank Marc Boyer for a stellar recipe!
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Chinese Restaurant Style Hot Mustard

Reviewed: Mar. 16, 2013
This was fine but next time I will leave out the pepper. Thanks for sharing!
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7 users found this review helpful
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Berry Vinegar

Reviewed: Mar. 16, 2013
Nice vinegarette. I used splenda and it worked out great! Thanks for sharing!
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3 users found this review helpful
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Yellow Angel Food Cake

Reviewed: Mar. 16, 2013
I have made many Angel Food cakes so I was excited to try this to use in my trifle......epic disappointment! Taste like eggs. Does NOT hold it's loft and actually fell. The texture is more like sponge cake. I couldn't help but think that maybe this recipe was edited incorrectly. Thanks for sharing.
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3 users found this review helpful
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Lemon Yogurt Dip

Reviewed: Mar. 15, 2013
Used 1/4 cup of splenda and it was a very nice balance of sweet and tart. Thanks for sharing.
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Marmalade Glazed Pork Roast

Reviewed: Mar. 13, 2013
This was so delicious and simple and certainly company worthy! Sparky loved it too. I used sugar free marmalade and substituted orange muscat champagne vinegar for the orange juice. I didn't have parsnips so I used carrots. Thanks for sharing Dartayun!
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Char Siu Pork

Reviewed: Mar. 8, 2013
I quadrupled the marinade to do a couple of pounds of pork tenderloin. Next time I will let it marinate for 2 days, but after one day it was very good. Thanks for sharing!
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