BDEGER Recipe Reviews (Pg. 1) - Allrecipes.com (106790)

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Chocolate Cornstarch Pudding

Reviewed: Dec. 4, 2011
Exactly how good old fashioned chocolate pudding should taste! I increased cocoa to 4 T and served with whipped cream dusted with cocoa powder.
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1 user found this review helpful

Pasta, Broccoli and Chicken

Reviewed: May 8, 2011
I have made this a few times and this recipe has become a family favorite. It's delicious as written but I've also varied the veggies as follows: asparagus, pine nuts, artichoke hearts, mushrooms, zucchini, etc. (Not all at the same time, of course, just whatever we were in the mood for!) Grocery store rotisserie chicken provides a great head start. I also use more pesto.
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9 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Apr. 3, 2011
Fantastic! Omitted the ham and added some carrots. Topped with a little cheese and cooked bacon. Will be making this again and again!
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4 users found this review helpful

One Hundred Thousand Calorie Bars

Reviewed: Apr. 3, 2011
Didn't care for these at all. Bland flavor and overly sweet.
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3 users found this review helpful

Mahogany Chicken Wings

Reviewed: Jul. 24, 2010
I was skeptical when I put these in the oven. The glaze was bland looking and thin and didn't appear to be sticking to the chicken. But during the baking process, the glaze thickened and browned and created a delicious coating for the wings. This will become a new regular on my menu rotation.
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1 user found this review helpful
Photo by BDEGER

Cake Balls

Reviewed: Aug. 10, 2009
Aside from the mess that comes with dipping in chocolate, these were easy and quite a crowd pleaser.
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1 user found this review helpful

Garlic Parmesan Monkey Bread

Reviewed: Apr. 19, 2009
This was terrific. I made a couple changes: omitted scallions; doubled the butter and garlic powder. I used frozen dinner rolls and cut roughly into fourths. After whisking together eggs, seasoning and melted butter, I tossed the bread balls in the mixture until all were coated and then tossed in the Parmesan. I split the recipe into two very well greased loaf pans. The crusty top and edges are the best!!
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9 users found this review helpful

Texas Caviar I

Reviewed: Feb. 3, 2009
This is always a hit. Very colorful and flavor is great. I always make it at least 6 hours ahead. A tip if you have leftovers: I used it in soup. Add bean dip to following ingredients: 1 can chicken broth, 1 can of tomato soup, 1 cup salsa, 2 cups chopped chicken, chili powder, cumin. Simmer for 30 minutes and you have a delicious chicken chili.
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5 users found this review helpful
Photo by BDEGER

Blueberry Coffee Cake I

Reviewed: Jan. 28, 2009
Fantastic recipe. I made as directed except substituted half and half for the milk (just needed to use it up) and used frozen blueberries. I baked in a 10" round pan for approximately 50 minutes and it turned out perfect. Very moist and delicious. I liked the idea of putting some streusel in the middle and will do that next time.
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1 user found this review helpful

Brunswick Stew

Reviewed: Jan. 18, 2009
This is almost identical to a recipe I've been making for 25 years. the only thing I do differently is add a few teaspoons of sugar and when the potatoes are cooked, I remove a few, mash them and return to the stew to thicken. The flavors in this are outstanding.
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30 users found this review helpful

Simple Scones

Reviewed: Jan. 7, 2009
I subbed 1/3 cup heavy cream for the sour cream (that's what I had in the fridge) and used cranberries instead of raisins. Also added zest grated from one orange. I glazed with 1/4 c powdered sugar and 1-2 t orange juice.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 7, 2009
Terrific recipe. I modified as follows: Doubled the recipe and eliminated the bottom crusts. Used a Rotisserie chicken from the grocery store. After doubling the recipe, I had enough for three pie pans. The flavor is outstanding.
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2 users found this review helpful

Slow-Cooked German Short Ribs

Reviewed: Jan. 6, 2009
Wow wow wow. I loved this recipe. I made a couple very minor revisions: Doubled the sauce based on other reviewers (good call); added mushrooms; subbed ketchup for the chili sauce. The sauce is unbelievably good. After cooking in the crockpot for 6 hours, I removed the beef and refrigerated the sauce separate from the meat. It was easy the next day to remove the fat from the top of the sauce. I made a roux of butter and flour and slightly thickened the sauce. Added the beef to reheat and served over mashed potatoes with roasted carrots on the side. If you don't care for or don't have short ribs, this recipe would work just fine with beef cubes or pot roast. I will definitely be making this one again.
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2 users found this review helpful

Yummy Cheese Ball

Reviewed: Dec. 22, 2008
Makes a very large cheeseball. Like other reviewers, I added some garlic and onion powder. I omitted the green onions only because I forgot to buy them. I used approx. 3/4 lb of bacon and it was plenty in my opinion. I took it to a party and to be honest, it wasn't that big a hit. People seem to prefer the shrimp tray and a dip - main ingredients were corn and mayo - served with fritos.
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3 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 22, 2008
Thanks to others' tips, I boiled for seven minutes. Turned out great.
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2 users found this review helpful

The Best Lemon Bars

Reviewed: Dec. 22, 2008
Like everyone else, I increased the amount of lemon juice. I used the juice of three lemons and the zest from one lemon. I baked it in a 9x9 square pan because we like thicker bars. Increased the baking time by about 5 minutes.
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1 user found this review helpful

Peanut Blossoms II

Reviewed: Dec. 22, 2008
Perfect consistency - a little chewy. Delicious!
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1 user found this review helpful

Grilled Salmon I

Reviewed: Dec. 22, 2008
Delicious marinade for the Salmon. I omitted the water and added the juice of half a lemon. The cover was frozen onto the grill so I broiled the salmon and it was fantastic.
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2 users found this review helpful

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