Dmseck Recipe Reviews (Pg. 2) - Allrecipes.com (11219803)

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Happy Roast Chicken

Reviewed: Nov. 21, 2011
Juicy, good flavor. I ALMOST left off the Dijon mustard, because it just sounded WRONG, but I couldn't tell I'd used mustard, so glad I followed the recipe. Used CAST IRON skillet, uncovered, and I believe that's important to the recipe. Baked at 425 for 15 minutes, as stated, but only another 50 minutes at 350. It's important to TAKE CHICKEN OUT OF FRIDGE & take the chill off the bird before you put it in the oven. It takes less time to cook. ****Update 4/5/12****Okay, after reading a question from a reviewer about wine in cast iron, I checked it out. Seems NOT good for the pan to use wine undiluted, because of acidity, so I will use 1/2 wine & half water or chicken broth tonight.
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Oatmeal Baked Chicken

Reviewed: Nov. 17, 2011
Followed the recipe fairly close, but added 1 tsp onion powder and added olive oil to buttermilk, then drizzled olive oil on top, as well. I baked in a Crisco greased CAST IRON skillet, and baked 35 minutes. Used boneless breasts and thighs. Moist and flavorful -- thanks!
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Cheesy Chili Mac

Reviewed: Nov. 16, 2011
Very good. I made it as written, tasted, then made my adjustments: an additional tablespoon chili powder, 1 tsp salt, 1 tsp garlic powder, 1 tsp oregano, and a can of drained and rinsed black beans. Used Rotel with green chilies, because that's what I had. Thanks!
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Pumpkin-Oatmeal Raisin Cookies

Reviewed: Nov. 5, 2011
I used half Canola oil, half butter, and added extra cinnamon. Very good cookie and, yes, they ARE cake-like in texture, as are all pumpkin cookies. Resist the temptation to add extra flour or oats, or they will be dry. Only baked 12 minutes.
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Turkey Carcass Soup

Reviewed: Oct. 28, 2011
I've also been making this type of soup for many years, but cook it longer on lower heat, to pull as much flavor from the bones as possible. I used tomatoes, as per recipe, but prefer turkey soup without them, so will leave them out next time. Also, I prefer a stronger turkey flavor, so I'll cut the water back to 3 quarts. I added a bag of frozen mixed vegetables and did not strain the broth. Great recipe for those who have never tried this method. Thanks. : )
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Old Fashioned Mac and Cheese

Reviewed: Oct. 27, 2011
Very good. Blended all together, rather than layering.
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5 users found this review helpful
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Pumpkin Bars I

Reviewed: Oct. 23, 2011
Wow -- these are really good! Used butter, rather than shortening, added walnuts, and just 3/4 cup brown sugar. Sprinkled with powdered sugar and topped with whipped cream. My family loves them. Thank you!
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Quick and Simple Broccoli and Cheese

Reviewed: Oct. 21, 2011
I like this recipe because it does NOT use Velveeta, which is "processed" and questionable. I used fresh broccoli, sharp cheddar, and 2 Tblsps butter. I microwaved the fresh broccoli florets (2 Tblsps water, cover microwave dish) for 90 seconds, drained water, poured melted butter over broccoli, then topped with cheese. Recovered dish and microwaved for about 45 seconds. Done! Very fresh taste.
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Basic Buttermilk Muffins

Reviewed: Oct. 20, 2011
I followed the directions exactly, then added 1 tsp cinnamon, chopped apples, and some raisins. The flavor is good, but, as another reviewer noted, the batter is VERY stiff. I added about 1/4 C more buttermilk. Still very stiff, and possibly now over-mixed. Only baked about 17 minutes, and they were still dry. I'll try again, but I'll adjust the flour.
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Best Ziti Ever

Reviewed: Oct. 19, 2011
I mixed together the meat, basil, sauce, and pasta. Poured half in a buttered casserole dish, layered the ricotta with Italian seasoning over that, then half the mozzarella cheese, the rest of the pasta/sauce mixture, and the rest of the mozzarella on top. Pretty good.
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Bohemian Pork Roast

Reviewed: Oct. 17, 2011
VERY good flavor, and my husband absolutely loved it. Used beer, rather than water, which I'd seen in another recipe, and only about 2 tablespoons of caraway seeds. Made gravy with the liquid in the pan, which was awesome over mashed potatoes. Also served with cabbage, as we Poles love our cabbage. Thank you for this recipe! The caraway & marjoram mix is awesome!
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Pie Crust IV

Reviewed: Oct. 16, 2011
JUST enough for a single crust 10" pie plate. DO add the ice water 1 Tbsp at a time!
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Libby's® Famous Pumpkin Pie

Reviewed: Oct. 16, 2011
My mother always used this recipe on the back of the Libby's can, so I grew up with it. Great recipe!
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Smashed Red Potatoes

Reviewed: Oct. 15, 2011
I tried it as written, but it was too dry and bland for my family. Added 2 tbsp butter and 3 tbsp milk to make it work for us.
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Oven Fried Chicken III

Reviewed: Oct. 14, 2011
Nope -- won't make this one again. Didn't like the flavor with the mayo, didn't brown on top as I would like, not enough crumb mixture to coat all the chicken -- had to mix up more. Didn't crisp up either.
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Seminary Muffins

Reviewed: Oct. 14, 2011
Not bad -- no oil, so healthier. Used only 1/2 cup brown sugar, raisins rather than choc chips, cut back on salt, due to reviews.
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Prego® Easy Chicken Cacciatore

Reviewed: Oct. 12, 2011
Good, for a quickie type dinner. I cut chicken breasts into large chunks, floured, then browned them in olive oil. Took chicken out of skillet, then sauteed onions and peppers, before adding an Italian sauce and extra garlic powder and oregano. Brought sauce to boil, then put chicken back in and added 5 minutes to cook time. Served over spaghetti noodles. Not bad.
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Easy Oatmeal Muffins

Reviewed: Oct. 11, 2011
Not a bad base -- not too sweet, but a bit dry and bland. I added 1/3 c raisins, 1/3 c walnuts, 1/2 tsp cinnamon, 1/4 tsp nutmeg. 425 for 17 minutes, and it might have been best to go a minute or so less.
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Southern Fried Chicken

Reviewed: Oct. 10, 2011
Great fried chicken! I did the salt and ice water thing, patted dry, added a bit more seasoning to the flour, sprinkled salt, cracked pepper, and paprika on chicken before dredging in flour, let it sit on wax paper 10 minutes, then re-floured just before frying. CAST IRON SKILLET! No egg wash necessary, and recipe does NOT call for it. Do cover the skillet, and oil MUST be hot enough. Used medium high flame. Fried 10 minutes on each side, turning only once, so 20 minutes total. Juicy, flavorful, not greasy -- just like my momma used to make!
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Bean Soup

Reviewed: Jun. 25, 2011
Yum! I cook it altogether from the start.
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