Dave Recipe Reviews (Pg. 1) - Allrecipes.com (10928603)

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Garlic-Ginger Chicken Wings

Reviewed: Jan. 19, 2014
Excellent!
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Chef John's Caramel Chicken

Reviewed: May 29, 2013
Loved it! Used sweet peppers instead of jalapenos, hot peppers are not allowed here. I did have more liquid than I thought I would, as the juices from the chicken were more than the 1/3 cup of brown sugar mixture that I added, but I just cooked it longer until it finally got down to syrup consistency. That added a good 25 minutes to the cooking time. It was a little too salty, next time I'll use unsalted peanuts.
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1 user found this review helpful

Vodka Rigatoni

Reviewed: Apr. 30, 2013
I have made this recipe, exactly as directed, on many occasions often when we have dinner guests. I serve it with home made baguettes followed by a light dessert. A simple meal which everyone loves, and most have second and even third helpings.
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2 users found this review helpful

All American Roast Beef

Reviewed: Mar. 31, 2013
Made this as directed with a six pound eye round. Cooked at 375 F as directed until internal temperature reached 125 F, about 1 hour, 50 minutes. Removed and covered loosely with aluminum foil while I baked the bread for 25 minutes. Internal temperature reached 145 F. by the time I carved it, about 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using eye round because I have found it to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and green bean casserole, homemade baguettes and gravy.
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World's Best Potato Salad

Reviewed: Feb. 25, 2013
I made this today exactly as in the recipe. I didn't like the taste and there was way too much creamy, vinegary, mayonnaisey mixture for the amount of potatoes and eggs. I wound up cooking more potatoes, five pounds in total, and added them to what I had. The proportions were much better and it was edible, but not very good. I'm hoping it will improve with age overnight. I doubt it.
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4 users found this review helpful

Creamy Rice Pudding

Reviewed: Sep. 29, 2011
Easy to make, excellent results
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Eggplant Parmesan I

Reviewed: Aug. 19, 2010
This is truly an excellent recipe. It is good both as a stand alone dinner or as a side. The only change I make is to use only one tablespoon of olive oil. I use a 12 inch covered frying pan and cook over medium heat, turning every few minutes until the eggplant is tender. I have also added chicken breast, pounded thin and sauteed, to the layers of eggplant with great results.
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4 users found this review helpful

Creamiest Rice Pudding

Reviewed: Mar. 19, 2008
Excellent recipe. I used white basmati rice. Cooked covered at very low temperature, stirring every 10 minutes until thickened, then more frequently. Cooked until almost stiff before adding egg mixture.
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2 users found this review helpful

 
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