MANDT2 Recipe Reviews (Pg. 7) - Allrecipes.com (1080636)

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Chicken Stroganoff I

Reviewed: Oct. 14, 2002
This was very tasty. I cut the fat by stirring 4 tablespoons of the leftover seasoned flour into the pan, before adding the soup/mushroom mixture. Instead of cream, I used canned skim milk. I also cut the chicken into bite-sized pieces. I used Kitchen Bouquet brand browning sauce, and served this dish with No-Yolks noodles and green beans. With the leftovers, I stirred the stroganoff and noodles together, to keep the noodles from drying out and sticking together. There was quite a bit of seasoned flour left over, so I think you could safely make this recipe with only 3/4 the quantity of flour. Next time, I may try a dash of Worchester sauce, too...
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22 users found this review helpful

Mexican Baked Fish

Reviewed: Oct. 8, 2002
This was so good, and so simple. Like other reviewers, I used boneless chicken tenderloins instead of fish. I used Safeway's Select Mild Southwest Style salsa, crushed Doritos corn chips, and medium cheddar. Low Fat sour cream and avacados were used for the topping. My company loved it, and the tiny portion of leftovers (from doubling the recipe!) was as good, or better the next day. This recipe is definitely a keeper.
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27 users found this review helpful

Ortega® Fiesta Bake

Reviewed: Oct. 6, 2002
This was very tasty and easy. We had it with sour cream and a chunky SW Style salsa. Great for leftovers, too.
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2 users found this review helpful

Deb's Scallops Florentine

Reviewed: Sep. 9, 2002
Good concept, but way too many salty ingredients. I followed the advice of other reviewers, by omitting the M. cheese. I also cut way back on the Old Bay, because of reviewers who had found it salty. It was still very salty, probably due to the parmesan cheese. I may try it again someday, by substituting other white cheeses for most of the parmesan, and sticking with just a sprinkling of Old Bay, or substituting other herbs for that, too.
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6 users found this review helpful

Barbecue Ham Pizza

Reviewed: Sep. 5, 2002
This was good, but not great, although I normally love Hawaiian pizza. The whole wheat crust was not as good as a regular type crust. I also found that it cooked faster than indicated. It was done in 14 minutes.
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9 users found this review helpful

Tiramisu Cheesecake

Reviewed: Sep. 3, 2002
We made this recipe for my son's traditional "birthday cheesecake". I followed the suggestion of other reviewers, by increasing the liquor. One thing we found, was that the cheesecake needs a full 24 hours to reach its peak. We served it after 15 hours, and the crust was still gummy. After 24 hours, it was perfect. Thanks for sharing
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57 users found this review helpful

Blackberry BBQ Sauce

Reviewed: Sep. 3, 2002
I used this yummy sauce with Ken Heffner's recipe for Barbecue Baby Back Ribs (on this site). What a wonderful combination! My guests are still moaning with pleasure!
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10 users found this review helpful

Baby Back Ribs

Reviewed: Sep. 3, 2002
These ribs really got my guests' attention when they literally fell off the bone, as they were served! I ensured their tenderness by removing the tough, clear membrane from the underside of the ribs. Then I lightly seasoned the underside with a rub, and used the Blackberry BBQ Sauce recipe (from this site) for the top of the ribs. As the recipe said, they were marinated overnight, then slow cooked in foil. Fantastic! The three elements for tender ribs: (1)remove the membrane prior to cooking; (2)marinade with a lemon or vinegar acidic base (found in the ketchup in this recipe); (3)slow cook... voila! perfect ribs every time! Thanks for sharing the recipe.
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202 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: May 26, 2002
This was great! Moist and flavorful. Even the leftovers were delicious. I followed other rater's suggestion to add honey, but don't think I would add so much next time. This is definitely a "keeper". Thanks for sharing.
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0 users found this review helpful

Honey Mustard Dressing II

Reviewed: May 26, 2002
When something this delicious (and superior) can be made so easily, why would anyone want to buy off-the-shelf dressings? This was wonderful. Thanks!
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1 user found this review helpful

Vicki's Hush Puppies

Reviewed: May 9, 2002
MMMMMM!!! I have been looking for a recipe like this ever since having fabulous hush puppies in a Florida restaurant. Much better than the typical "corn bread" tasting hush puppies! Thanks for sharing!
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1 user found this review helpful

Chicken Milano

Reviewed: Apr. 25, 2002
Very tasty... not quite in the "excellent" range, but certainly worthy of making again. Thanks for sharing!
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1 user found this review helpful

Fruity Grilled Pork Tenderloin

Reviewed: Apr. 20, 2002
The pork was moist, but the marinade was way too sweet.
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1 user found this review helpful

Cranberry Hootycreeks

Reviewed: Jan. 20, 2002
MMMMM!!! I made these during the holidays, and EVERYONE wanted the recipe!
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1 user found this review helpful

Pecan Praline Cookies

Reviewed: Dec. 18, 2001
I was delighted to see this recipe on the allrecipes site. A friend shared one like it(but without the cream of tarter)many years ago. It is so guick and easy, and a hands-down favorite with everyone who tastes it. You've got to try this... you'll be hooked!
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5 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Sep. 23, 2001
If you LOVE thick, flavorful blue cheese dressing, this is the dressing for you! It is quick and easy to make, and is absolutely delicious. Thank you for submitting it!
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2 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Sep. 12, 2001
Update: I made a double batch of these (to freeze for later use), and baked them on a lightly oiled baking sheet. 400 degree oven, turning once after 12 - 15 minutes then baking an additional 12-15 minutes. The results were great. Less oil absorbed than with pan frying, and the "crab" cakes came out crispy and golden, with a lot less mess and work. I've also made this with the commercial Italian Bread Crumbs. The flavor was out of this world! Outstanding! These make a wonderful vegetarian dinner when served with sliced tomatoes (topped with a dab of mayo) and fresh corn on the cob. These were so good that I make them at least once a week during the summer. I followed the suggestions of others, by lightly salting and draining the shredded zucchini before combining with the other ingrediants. The butter gives it a rich decadent taste!
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1468 users found this review helpful

Arti-Cheesy Chicken

Reviewed: Aug. 26, 2001
MMMM! Great flavors! I would suggest cutting the chicken in pieces, for a more even distribution, since this makes many servings. I forgot to tell the family not to use the mushrooms, so was short when it was time to make this. I added some shredded zucchini from the garden, and it was still yummy!
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3 users found this review helpful

Honey Wheat Bread I

Reviewed: Apr. 10, 2001
Outstanding! The first time I made this, I accidentally added rye, instead of wheat, flour. The results were delicious. It is also great with the wheat flour. The crust is just the right blend of soft/crisp, and the texture of the bread is wonderful. It holds its shape for slicing, and is neither too dry, nor too wet. Highly recommended.
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3 users found this review helpful

Creamy Orange Cake

Reviewed: Mar. 9, 2001
I have made this for several social functions, and it always disappears very quickly. Good recipe!
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0 users found this review helpful

Displaying results 121-140 (of 142) reviews
 
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