What's for dinner, mom? Recipe Reviews (Pg. 1) - Allrecipes.com (11120053)

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Grilled Tequila-Lime Shrimp

Reviewed: Jul. 3, 2014
This was a no go for us. All we could taste was the lime. We used fresh garlic but the flavors were bland due to the overwhelming lime.
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Fettuccini Carbonara

Reviewed: May 14, 2014
Did not like the way the pasta completely clumped together. The sauce was not light and creamy. Family liked the flavor but not so much the dry texture. Was (almost) a nice side for some grilled steak in place of a plain old baked potato.
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Rich Chocolate Truffle Pie

Reviewed: May 14, 2014
Kids thought this was great! Light and fluffy but a bit sweet for me. Will try with dark chocolate chips next time. Best to make a full day ahead of serving so the pie fully sets.
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Salt and Pepper Skillet Fries

Reviewed: Apr. 20, 2014
I made these in my cast iron skillet and used a full tablespoon of butter. They were wonderful! I had a rare evening with just 3 of us to cook for and this was easy enough. I don't think I would make this for the whole family (7 of us and teenagers who eat like there is no tomorrow) as it would take a lot of time standing at the stove working in batches.
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Grandma's Ham

Reviewed: Apr. 20, 2014
Never made a ham this way before but certainly would make it again. The ham was not dry and the sweetness balanced the salty nature of the ham that we are not overly fond of to begin with.
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Chantal's New York Cheesecake

Reviewed: Apr. 20, 2014
Fabulous cheesecake! Made 100% as written no changes. Simple and classic with the flavor and texture of a bakery/restaurant quality cake.
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Eat Michigan Salad

Reviewed: Apr. 20, 2014
Wow! This was AMAZING! My girls and I made this one day for a little gathering of friends we had and it was such a HIT! The girls made it exactly as written and we would not change a thing. Thanks for a great recipe we are looking forward to making often. :)
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Mother-In-Law Eggs

Reviewed: Apr. 20, 2014
I've been making deviled eggs the way my mom once did - toss in some mayo, a squirt of mustard and a little salt and pepper. They were good, just a normal deviled egg. I wanted to break form the same ole same ole and gave these a try. We really enjoyed the different mustard and the sugar really brought the bite mustard has into balance. I put olives on half and pickled jalapenos on the other half for the non olive lovers. Everyone enjoyed them. Thanks for the recipe!
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Hot Cross Buns I

Reviewed: Apr. 20, 2014
Yum! These were great! Only tweaking I did was to use almond milk in place of the water and powdered milk. Just like we would buy at the local bakery - well - not anymore we wont! ;) These are too good not to make from scratch.
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Buttermilk Cinnamon Rolls

Reviewed: Apr. 20, 2014
I usually make the Clone of a Cinnabon recipe but made this as I had buttermilk to use up. This recipe reminds me of the Amish buns we once were able to get when I was little. These are wonderful! Every other recipe I have made before this the dough kind of shrunk in the middle leaving the buns open. These stayed nicely rolled and tight. The flavor was delicious and the texture was moist and flaky. This will be my go to for cinnamon buns from now on.
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Graham Cracker Crust I

Reviewed: Apr. 19, 2014
Perfect! I used brown sugar and added a dash of vanilla. Classic crust, easy to make.
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Clone of a Cinnabon

Reviewed: Apr. 18, 2014
Another 5 star review to add to the list. These were moist, flaky and delicious. I did not change one thing, made exactly as written and wouldn't hesitate to make these again.
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Who Hash

Reviewed: Apr. 7, 2014
This was the Johnsonville Sausage remake recipe I chose. I used ground sausage in place of the canned ham and I diced red skinned potatoes in place of the canned. It was wonderful! So good! Served with an over easy egg to break open over top. Really, really good. So good, in fact, I even got another marriage proposal from the Hubs! Mmmhmm - score!
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Amazing Muffin Cups

Reviewed: Apr. 7, 2014
Lets just say we have a new favorite for breakfast. These are wonderful fresh out of the oven or reheated the next day. The Hubs put one on an English muffin for a breakfast sandwich the next day and one of my kids put two in a tortilla, wrapped it up and ate it on the way out the door to school. I made two versions - one with the shredded potatoes and I found they they stuck in the pan a bit. Second version I use some potato rounds that just fit in the bottom of the pan. The verdict was that everyone preferred the potato round better. More potato flavor and more substantial to bite into. Next time I make these I will add some fresh parsley and perhaps some other veggies like shredded zucchini, mushrooms and onion. Lots of possibilities with this recipe. I did freeze two just to see what it would be like. Well, they freeze best when completely cooled. First batch they were still too warm and they defrosted "sponge like". The second time I refrigerated the muffins first then froze. We reheated for 40 seconds and they were perfect! I plan on making a large batch to take on vacation and for on-the-go days when you need something quick. What could be better -These are easy enough to whip up and will last (if your lucky!) a few days in the fridge AND they freeze well!. Great recipe we will be making again! **My daughter came up with the idea to maybe try using silver dollar pancake on the bottom of the cupcake - will be giving that a try too! :)
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Grandma Rita's Soft Butter Rolls

Reviewed: Mar. 24, 2014
I made these hen it was a personal recipe. I have made them several times since that first review. They are wonderful rolls! So glad it was published. My Review: These were wonderful, Lela! I made everything in my KA mixer. I only needed about 3 cups of flour - perhaps a little less than that. The rolls were flaky, rose well and browned nicely. Thanks for sharing your recipe! The rolls were a treat slathered in homemade butter and dipped in gravy.
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Sweet Sriracha Chicken

Reviewed: Mar. 18, 2014
My family really loved this recipe! I did stray a bit from the method but the result was outstanding. I roasted some drumsticks until crispy and drained away any fat that accumulated in the pan. While the chicken roasted I simmered the sauce ingredients in a sauce pan. I let it cook for about 30 minutes to thicken up a bit and added a cornstarch slurry to make it the thickness of a heavy BBQ sauce. I had my kids taste it and they all agreed that they couldn't taste much of the Siracha and the heat factor just wasn't there for them. By the time we added/tasted and added some more we probably added 1/3 cup of Siracha to the sauce. We do like hot-n-spicy :) I dipped the drumsticks in the sauce and then returned to the oven for about 10 minutes to stay warm. I thinned the remaining sauce with 1/4 orange juice and served that over rice topped with steamed broccoli. Dinner was quick and very flavorful. I know we will be having this again!
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Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 11, 2014
I went with using my slow cooker as I didn't have the time to prepare as the recipe directs. I also used a 3# loin and left it whole. I cooked the loin for about 6 hours and I was able to easily shred the meat using two forks. I knew the loin would soak up most of the liquid and when I first tasted it I did not care for the powdery feel of the little sauce there was. I added about 1/2 cup of Southern Comfort Fiery Pepper and a pinch or two of salt. I continued to cook the meat for another hour. The meat was tender and the flavors were deep and rich. We do not care for tomatillos so I made a fresh, hot and spicy salsa to go with our meal. We all enjoyed this recipe very much and I will likely be making this again.
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Ashley and Whitney's Popcorn and Pretzel Sweet Snack Mix

Reviewed: Mar. 10, 2014
Yum! The cinnamon adds a nice touch. I used some mixed nuts I had on hand as well as a variety of dried fruits. Good stuff we will make again!
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Karen's Rolled Sugar Cookies

Reviewed: Mar. 10, 2014
Made as directed - no changes. Cookies were dry and crumbly. I salvaged them by making cookie truffles out of them. Wont make again.
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 10, 2014
We liked the rub very much. It was not spicy for us so I made the salsa with a bit more heat. I served over a bed of rice I tossed in some Mazola oil I sauteed a bit of garlic and parsley in. Normally I would use butter but the oil was pleasantly light and flavorful. Will be making this again hopefully on the grill with a cedar plank.
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