Emily Recipe Reviews (Pg. 2) - Allrecipes.com (10755871)

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Emily

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Mexican Salad

Reviewed: Oct. 8, 2014
Will make again. Rating 4 stars because I modified slightly. I did not add jalapenos or green pepper or tomato - instead I used a can of Rotel w/chilies. Did not use corn because I didn't have any. And omitted the honey as I didn't think my family would want the sweetness. Very good - there were no leftovers.
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Sweet Hot Mustard Chicken Thighs

Reviewed: Jun. 29, 2014
Delicious! The entire family really enjoyed these. Used boneless, skinless chicken thighs and put them on the grill. Will definitely be adding this to our rotation!
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Orange Glazed Chicken Wings

Reviewed: Jun. 2, 2014
The whole family loved this recipe. We dredged out wings in flour prior to crisping in the oil. We filled a baking dish with them while we made the sauce - then covered the wings and baked in the oven at 350 for 15 minutes - broiling for the last 2. I added garlic & red pepper flakes. Delicious - even better than many orange chicken dishes at the 'Chinese' restaurants.
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Greek Style Garlic Chicken Breast

Reviewed: May 30, 2014
A definite keeper. I reduced oil to 1/2 C, used 2 lemons and added 1 tsp each of dried basil and oregano. All other seasonings per the recipe. I used 2.5 lbs of chicken thighs and it was the perfect amount of sauce. Only had time to marinate an hour and it was fabulous. Can't wait to try again and give it longer to soak in the flavors.
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Sour Cream Pork Chops

Reviewed: May 24, 2014
We really enjoyed this dish. I really enjoyed the various elements, however - not sure if I was completely sold on the crockpot preparation. I did end up making the sauce in a saucepan on the stove while the chops were in the oven. I also felt that the chops were not as juicy and tender as I would have liked. I would be willing to try this again by roasting the chops in the oven and elimintating the crockpot altogether. Overall this was very tasty and I really liked the sour flavors of the sauce - definitely a different flavor profile than what we usually go for (lots of garlic, onion, etc).
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Berry Good Coffee Cake

Reviewed: May 24, 2014
This was a tasty dish and will be a nice addition to our coffee cake rotation. It was also very easy to make - my 12 year old was kind enough to make this for the family.
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Broiled Tilapia Parmesan

Reviewed: Feb. 1, 2014
Reduced butter to 2 tablespoons. Good flavor. Used shredded parmesan. Wish the sauce was a bit thicker to stand up to the heat, as some of it ran off the fish during broil.
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Hot Fudge Sauce II

Reviewed: Jan. 9, 2014
Followed directions exactly - except used half and half instead of heavy cream. Delicious. Hoping it keeps well - if it does we'll never buy the bottled stuff again.
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Photo by Emily

Big Soft Ginger Cookies

Reviewed: Jan. 3, 2014
Delicious! But it took me 4 times to figure out how to get the cookie I wanted (all using the same batch of dough) I used butter instead of margarine and increased the ground cloves to 1 teaspoon. I also combined everything in one bowl, combining wet ingredients first and then adding the dry so as to not have too much clean up. I then let it cool in the freezer for 30 minutes so the dough was easier to work with. I wanted a very specific looking cookie when I found this recipe - I wanted huge cookies with cracked tops. This is what I learned from the 4 batches I made - gently flatten with your finger tips if you want cracked tops - don't use the bottom of a glass. The more free air incorporated into the dough will help with cracking and using the bottom of a glass took too much of the air out of the dough. I also think that if you add a few small separate pieces of dough to the top of the cookie and just tap them on top - you will increase your chances of cracks. If you want big cookies - use a lot more than a walnut size as instructed. For my big cookies the dough ball was closer to a ping-pong ball in size. I flattened gently with my finger tips until they were approximately 2 inches in diameter and about 1/3-inch high. I did not dip in sugar. I upped the oven temperature to 380 degrees and baked for 9 minutes. I uploaded a picture showing all 4 batches I made - the 4th batch was the winner as far as looks go - but they all taste great!
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Wedge Salad with Elegant Blue Cheese Dressing

Reviewed: Jan. 1, 2014
Made this for a New Years Eve party - but made sure I had back up dressing in case people weren't fond of blue cheese. Everyone was game and this was a huge hit. Everyone loved it and asked for the recipe. I made two changes based on previous reviews - used approximately 1/3 C blue cheese and 1 tablespoon of red wine vinegar. Delish, delish!! Will definitely make again.
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My Crispy Mashed Potato Pancake

Reviewed: Dec. 29, 2013
This is a great way to use up those leftover mashed potatoes! I doubled the recipe, but omitted the garlic and chives - as we always make our mashed potatoes with chicken stock and real garlic - so they are very flavorful to start. My kids really liked them with sour cream. Will make again.
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Displaying results 21-40 (of 194) reviews
 
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