Dennis Chu Recipe Reviews (Pg. 1) - Allrecipes.com (10599406)

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Dennis Chu

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Seven Layer Taco Dip

Reviewed: Feb. 8, 2011
I took this dip recipe and modified it a bit after reading some of the other reviews, but it really is fantastic and a great hit when I brought it to a Super Bowl party. I took out the tomato, green pepper, green onions, and olives, and added in guacamole, jalapenos and salsa (it had to be chunky, otherwise the dip will be runny). I layered it in this order (from the bottom up): (1) - Refried beans with the taco seasoning, (2) - Cream cheese and sour cream, (3) - Guacamole, (4) - Lettuce, (5) - Salsa, (6) - Cheddar cheese, (7) - Diced jalapenos. After that, I heated it up, covered, for 30 minutes at 350 degrees. It was absolutely phenomenal.
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58 users found this review helpful

Master Pizza Dough

Reviewed: Dec. 21, 2010
For a very basic dough that's easy to make and extremely soft after baking, you're definitely in the right place. I found, however, that just the plain dough was a little too ordinary, so I spiced it up a bit and added some minced garlic, basil, and a little bit more salt when the dough was being made. After I put it in the pan and had all the toppings on it, I brushed the crust with some melted butter and sprinkled garlic powder and Parmesan cheese before putting it into the oven. Amazing.
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54 users found this review helpful

Traditional Indiana Breaded Tenderloin Sandwich

Reviewed: Oct. 25, 2010
This is an excellent recipe for an exceptional lunch/dinner option. I halved the recipe and did find, however, that the amount of bread crumbs was certainly too much for just two tenderloins, and was able to bread 4 tenderloins with still more bread crumbs leftover. I would say half the amount of bread crumbs and if it is still too little, then just add some more. For the cooking portion, I heated up my oil on medium-high heat and was able to brown the tenderloin at 2 minutes a side, making it 4 minutes per tenderloin. If I left it at 8 minutes as noted by the recipe directions, it would certainly would have been burnt. But all in all, a very hearty dish that I will certainly try again!
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12 users found this review helpful

Stuffed Green Peppers I

Reviewed: Oct. 21, 2010
This recipe was absolutely delicious. The pepper was tender, the stuffing was fantastic and full of flavor. I did do some modifications to the original recipe to tweak the taste: doubled the Worcestershire sauce | added 1 tsp of basil and oregano to meat mixture | added two cloves of minced garlic to meat mixture. When layering the peppers, I went with (starting from the bottom) Cheese, Beef, Sauce, Beef, Cheese, Sauce. This made for an absolutely hearty dish that I will certainly make again.
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3 users found this review helpful

B and L's Strawberry Smoothie

Reviewed: Oct. 11, 2010
This smoothie was fast, easy, and tastes delicious. I added a banana in there and that definitely made the consistency just right.
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4 users found this review helpful

Cajun Chicken

Reviewed: Sep. 16, 2010
This cajun marinade is absolutely excellent. The chicken was delicious, full of flavor, and was extremely easy to prepare. For a rich flavor profile, try marinading the chicken 2 hours before cooking or even overnight. The more time the spices sit with the chicken, the more flavor will be absorbed and will come out with that first bite.
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4 users found this review helpful

Potato Chip Chicken

Reviewed: Sep. 11, 2010
This potato chip chicken recipe was absolutely delicious. I did read a few reviews before trying out the recipe and made the following changes: adding garlic powder to the crumb mixture and adding Parmesan cheese to the mayo before spreading on the chicken. I did not have paprika or onion powder, but I substituted the parsley for basil and it still tasted absolutely amazing. I baked the chicken at 400 degrees F for 25 minutes, turning over at 15 minutes to get a nice even crisp. A+!
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24 users found this review helpful

Simple Salisbury Steak

Reviewed: Sep. 3, 2010
This dish had an extremely excellent taste. I really liked how the sauce came out and accentuated the meat. The patties did break up, so I would definitely add more breadcrumbs to counteract the moisture from both the soup and the egg. I also added 1 tsp of soy sauce in place of the browning sauce for a little extra flavor. A great winner of a dish, and can be served over a bed of rice.
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2 users found this review helpful

Original Chex® Party Mix

Reviewed: Dec. 30, 2008
I've always been a fan of the Chex Mix that comes straight off the shelf, and decided to give this mix a try. After following a tweaked recipe where I increased the spices and changed a few ingredients (honey-roasted peanuts, flavored pita chips rather than bagel chips) it has become a milder version of the store-bought Chex Mix. This can definitely be remedied by increasing the amount of seasonings even more, but I've liked the cutback from adding too much flavor to the party mix. This nice and easy recipe gave me just the perfect base for a party mix that I needed, which is not too overwhelming in flavor and still great to snack on.
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3 users found this review helpful

Grilled Peanut Butter and Banana Sandwich

Reviewed: Jul. 10, 2008
Haven't thought of this flavor combination before, but this really makes a regular peanut butter sandwich taste great. The slight modification I used was to put a little bit of agave nectar (or regular honey will do) on the bottom of the pan while cooking to give the bread a little sweet outer crust. Be careful, though, as this makes the bread easier to burn so watch it when you're cooking.
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1 user found this review helpful

Mom's Island Treasures

Reviewed: May 19, 2008
These cookies were absolutely delicious. They were very tasty and moist (most of which was probably attributed to the coconut in the batter). The only thing that I noticed was that the batter was tough by the time I added in all the flour, so it made it harder for me to make it into balls to put onto the pan. But aside from that, these were the perfect cookies that I would definitely make again.
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2 users found this review helpful

Chris' Bay Area Burger

Reviewed: Apr. 22, 2008
This was an absolutely delicious burger that everyone in my family enjoyed. The mix of spices made for an interesting taste, and I think that I could possibly add more ingredients to the meat for it to taste even better. This time, I added about two tablespoons of diced onions to the pound of meat that I had. It certainly tasted quite delicious. Once again, a spot-on burger recipe that you can't go wrong with.
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2 users found this review helpful
Photo by Dennis Chu

Raspberry Oatmeal Bars

Reviewed: Apr. 14, 2008
Excellent snack food. I'll make a few of my personal modifications for flavoring, but the initial taste was very good. I did not have as large of a baking pan (mine was 8x8, versus the recipe's 9x13) so I used a baking pan of the former size. If you do end up using a smaller pan, just tack on several more minutes to the cook time. Mine were done in about 25 - 27 minutes. Let cool for 15 minutes before cutting, as it lets the bars set a bit more.
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3 users found this review helpful

Chocolate Chip Pancakes

Reviewed: Apr. 14, 2008
An excellent pancake recipe. The pancakes themselves were fluffy and moist, and the homemade cinnamon syrup added a lot to the richness of the dish. With the syrup though, if you put too much on, it will drown out the taste of the chocolate chips. Other than that, these pancakes are perfect!
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1 user found this review helpful

Fabulous Fruit Salad II

Reviewed: Apr. 11, 2008
A recipe only good as a base to work with later on. I was not too much of a fan of the heavy walnut crunch that was present; it made the overall salad feel very heavy. I might ease up on the walnuts and add more apples, bananas, and yogurt in the future.
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2 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Apr. 11, 2008
This recipe was absolutely spot-on. Decadent cookies with plenty of flavor on the inside. Probably could have rolled the dough balls in sugar before putting them into the pan to be baked, but even without it the cookies tasted delicious. Chocolate chips (or Hershey Kisses) can replace the Reese's Peanut Butter Cup to put at the end; they all give the cookie more pleasure for those who have sweet tooths.
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2 users found this review helpful
Photo by Dennis Chu

Banana Sour Cream Bread

Reviewed: Apr. 6, 2008
This was most certainly an excellent and versatile banana bread recipe. I was rather skeptical about the sour cream at the beginning, but it made for a great balancer with the sweetness of the bread. Personally, I did not need that many loaves of the bread (although the one I baked disappeared in about 10 minutes), so I decided to take the recipe and scale it to "8" (which would give me the batter for 1 loaf of bread versus 4). *PLEASE NOTE: the scaler of the recipe does not accommodate for the sour cream, so for my recipe making 1 loaf of bread, I only had to use 4 oz of sour cream, rather than the full 16 oz (one container). I also used light sour cream to scale back some calories from the servings. In addition, I added a little crust to the surface of the bread to make it slightly crunchy. Just sprinkle it on top of the batter once it is in the loaf pan. I based it off of the crust from the "Zucchini Bread IV" recipe, but modified for my portion size. For the one loaf, it goes as follows: - 1/8 cup brown sugar - 1/8 cup all-purpose flour - 1/4 tablespoon butter - 1/4 teaspoon cinnamon After about an hour, I'd also suggest melting a pat of butter and drizzling it on the top of the bread, just so the crust can glaze over just a bit. Since I only had a 8.5" x 4.5" loaf pan available, I adjusted the cooking time to roughly 1 hour and 15 minutes (still at 300 degrees) and let the bread sit for 10 minutes before taking it out of the loaf pan.
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17 users found this review helpful

 
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