Bonacker Recipe Reviews (Pg. 1) - Allrecipes.com (10882615)

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Dennie's Fresh Lobster Salad

Reviewed: Jul. 12, 2013
Perfect. Don't change it. (I thought I made a mean lobster salad, but this is much better. I'll only use this from here on out.)
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1 user found this review helpful

Special Buttercream Frosting

Reviewed: Jan. 29, 2012
To me, this recipe is all form and no flavor. It is the ideal consistency for a nice buttercream. But it tastes like . . Crisco! A giant spoonful of Crisco with each bite. I definitely prefer a buttercream made with butter (or at least some combination of shortening and butter). Can't give it more than three stars.
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Jan. 14, 2012
Best ever.
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Jul. 5, 2011
The baking temperature is right on, as far as I'm concerned. I used skinless, boneless thighs, which make a much, much tastier teriyaki than breasts do. Just follow the recipe, and it's a sure favorite!
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Feb. 20, 2011
Perfect recipe. (Though we call it Heart Attack CHicken because it's so ridiculously rich and high-cholesterol.) We made it three nights in a row, because we loved it so much. I like using proscuto or some other thin-sliced cured ham, like Spanish cured ham.
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5 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Feb. 20, 2011
Perfect, super-easy recipe. I made it four nights in a row.
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1 user found this review helpful

Blender Hollandaise Sauce

Reviewed: Oct. 8, 2010
It's WAY better without the Dijon or Tobasco! Sharp mustard brings this classic, delicate sauce down several notches into so-so territory. (It's kind of like spoiling a deviled egg with Miracle Whip instead of good mayonnaise, or like killing a good apple pie by drowning it with cinnamon.) . I'm still giving it three stars because the method is still very good.
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16 users found this review helpful

Sweet and Savory Kale

Reviewed: Sep. 17, 2010
Meh.
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1 user found this review helpful

Mussels in Curry Cream Sauce

Reviewed: Sep. 17, 2010
Delicious, and super-easy. I'll save this as one of my Top 100 "make again" recipes. First of all, the prep time was nowhere near 40 minutes: This was much quicker than that. I made it with whole cream (aka heavy cream), and that was perfect; I'd been concerned it would curdle, like cream sometimes does at high heat, but not at all. I used slightly less cream than called for, tho -- because I had only a certain amount on hand -- and a bit more wine than called for, and I liked the weight of the sauce like that. A keeper!
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2 users found this review helpful

Out of the Hat Rice

Reviewed: Sep. 3, 2010
Meh. Not an interesting flavor, particularly. Nice presentation, but....
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3 users found this review helpful

Sauteed Fiddleheads

Reviewed: May 24, 2010
Meh. This is just a super-normal, super-common list of ingredients for sauteeing vegetables. It's not bad. . . . but the recipe could give more guidance on how to clean and actually cook the fiddleheads. (Common saute ingredients aside.) So I'll keep looking for a newer or more definitive fiddlehead recipe.
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17 users found this review helpful

Eggplant Parmesan II

Reviewed: Apr. 28, 2010
Very good. I only gave it 4 stars because, while it was good, it wasn't very unusual or special. But we WILL make it again.
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1 user found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Apr. 28, 2010
Quite excellent, as a simple staple recipe. I didn't think it was too lemony at all. (Did those who found it too lemony not reduce the liquid, so the flavors meld together?) I didn't have white wine, and just added extra chicken stock, and it was very tasty.
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Grandma Ople's Apple Pie

Reviewed: Jan. 29, 2007
No, DON'T add cinnamon! Don't add vanilla or nutmeg! Sure. that's what your "supposed to do" with apples-- right? But, no, in this case it's overkill. This recipe is perfect as it is... I've made a zillion apple pies in my life, and always thought my own recipe was the best -- but it turns out it wasn't. This is the best. If you add cinnamon, or complicate the recipe in other ways, sure it makes it more like other apple pies, but, no, it does not make it better! TIP: If you are worried that the caramel-y glaze will ooze out -- or if you've made it and had the juice/glaze sizzle up and out and onto the bottom of your oven -- add an extra "lip" of pastry around the edges of the pie, like a little barrier to keep the sauce inside. Give it a while to cool down, and for the caramel to get really caramel-y... and you'll be thrilled with the results!
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35 users found this review helpful

 
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