Dodi M. Recipe Reviews (Pg. 1) - Allrecipes.com (10857079)

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Dodi M.

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Easy Paella

Reviewed: Nov. 24, 2009
Very easy recipe to follow and tastes great.
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1 user found this review helpful

Million Dollar Fudge

Reviewed: Feb. 28, 2009
Not a bad recipe. I will definately make this again. I used a candy thermometer also and stopped at just over soft ball stage. The only downfall was I had to keep it in the fridge or it would turn all soft and mushy.
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2 users found this review helpful

No Fail Fudge

Reviewed: Feb. 28, 2009
Didn't like this recipe at all. It failed twice and I followed the directions to the letter. The hubby and kids used it as fudge sauce for ice cream.
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3 users found this review helpful

White Chocolate Fudge

Reviewed: Feb. 28, 2009
I didn't care for the taste of this fudge. It may have been the white chocolate I used (chips instead of bar) but I'm not a white chocolate fan either.
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3 users found this review helpful

Duo-Chocolate Fudge

Reviewed: Feb. 28, 2009
Very easy to make. I added toasted pecans to one batch and toasted slivered almonds to the second. I will definately make this one again.
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3 users found this review helpful

Best Ever Fudge

Reviewed: Feb. 28, 2009
This was an ok fudge. It had an off-taste. Don't know if I would try it again.
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3 users found this review helpful

Peanut Butter Fudge II

Reviewed: Feb. 28, 2009
This one was way too sweet. I made two batches and cut out one cup of sugar in the second batch but it didn't make too much of a difference but it was softer than the first batch (it was as hard as a rock and crumbled when cut).
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Peanut Butter Fudge I

Reviewed: Feb. 28, 2009
Great taste but gritty. I thought maybe some water had gotten into the first batch so I watched closely while doing the second but with the same result.
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Cottage Cheese Bread II

Reviewed: Feb. 28, 2009
Good recipe. Should state that the cottage cheese should be drained of all excess liquid. I ended up using an additional 1 cup of flour. Also - thanks to all the previous reviews I knew not to use my bread machine. Very tender crumb and moist. The crust was not tough but still chewy. Good flavor - mild and a touch sweet. A definite keeper.
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4 users found this review helpful

Irish Cream Truffle Fudge

Reviewed: Feb. 28, 2009
Great recipe. I first made this 3 years ago and it has become a must-have at Christmas. It is a bit boozy for the first couple of days but the flavor mellows after a couple of days. This recipe freezes well also. I cleaned out the deep-freeze and found some from the first batch I made in 2006 and it tasted great - not burned or dried out.
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Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: Nov. 30, 2006
(2006)I wish I could give this more than 5 stars!! We used this as a brine/marinade for a turkey. It ended up in the mixture for 36 hours but it was fabulous!!!!!! This is a definate keeper for our recipe files. (2009) This is an update for my original review. We have since used this recipe on venison & wild boar with terrific results. We have also used it as a marinade for chicken (whole and we beer-canned them with more marinade in the can), goose (roasted in the oven), and a fresh unsmoked ham. All were absolutely delish!!
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3 users found this review helpful

 
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