Dmseck Recipe Reviews (Pg. 5) - Allrecipes.com (11219803)

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Cheesecake Brownies

Reviewed: Feb. 3, 2011
Yum! I love these things, even though we did use a Ghirardelli box mix for the brownie base. Very rich and tasty. Baked them in a 9 x 9 pan, since we like them thicker, and the box called for baking 45 minutes. These baked about 35 minutes.
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Simple Whole Wheat Bread

Reviewed: Feb. 3, 2011
Makes great sandwich rolls. I cut in half and used the 2 and 2 for the flour, as others suggested, but I'll probably use 1/3 cup less wheat and 1/3 cup more white flour next time, which will also be truer to the recipe.
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Baked Ziti with Sausage

Reviewed: Feb. 2, 2011
I didn't have any homemade spaghetti sauce in the freezer and had to use store bought. NO brand compares to homemade, so I had to add a LOT more Italian type seasonings and Parmesan cheese -- and fresh basil helps. I like that this recipe uses an egg to bind the mix. I did NOT mix the ricotta in with the sauce, rather, I mixed all the sauce, sausage, and pasta together, put half in the pan, did a layer of ricotta mix (lasagna style), then cheese blend, and the rest of the pasta w/sauce. Topped with cheese blend and chopped fresh basil. This will be awesome when I can make some homemade sauce! Thank you for the recipe.
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Cape Breton Blueberry Grunt

Reviewed: Feb. 1, 2011
So I would call this a cobbler. I usually love the biscuit-like topping of a cobbler, but this topping was tough and had little flavor, perhaps because you don't cut in the shortening/butter, and I think it needs more salt. I followed the topping part exactly, so tough texture is not because I made changes. I did add only 1/2 cup sugar to the blueberries, and was was still WAY too sweet. Just didn't care for this one.
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Seasoned Asparagus

Reviewed: Jan. 29, 2011
We liked this method of cooking asparagus. My husband said he could not taste the mint at all, but it was very easy to cook and retained it's lovely color.
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Skin-on Savory Mashed Potatoes

Reviewed: Jan. 29, 2011
Whatever you do, do NOT leave out the basil! I use fresh, and it's awesome. Leaving on the skin is SO much healthier for you. I used red rose and Yukon gold potatoes. Thank you for this recipe! I've made it several times now.
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Potato Salmon Patties

Reviewed: Jan. 29, 2011
Good, but I REALLY like salmon patties and found that the potato somewhat interfered with and mellowed the flavor of the salmon. I also missed the Old Bay that I usually use with such patties, as I think it would have complimented the salmon, yet subdue the potato. I used green onions and added a bit of cilantro, but otherwise stayed true to the recipe. I DO like the dill. : ) However, in no way will this produce 5 adults dinner servings -- 3 maybe. I made 6 patties. This would be a wonderful appetizer! Thanks.
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Caramelized Red Bell Peppers and Onions

Reviewed: Jan. 28, 2011
Very good flavor! I absolutely LOVE peppers and onions. Caramelizing with wine was good, and I used chopped FRESH basil, which is what makes this POP, I believe. Will surely make this again -- thank you!
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Oven Fresh Seasoned Potato Wedges

Reviewed: Jan. 27, 2011
We like these potato wedges. Seems to be just the right blend of spices. Maybe a little cayenne next time, but good as is. Thanks!
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Lemon Herb Chicken

Reviewed: Jan. 27, 2011
This is okay but not memorable. The dried herbs just don't pop. This could have used double the amount of spices. I did use fresh green onions, in place of chives, and I used fresh lemon thyme. The lemon flavor (I have Meyer lemons, which are sweeter and milder than most lemons) overpowered the herbs. Not bad, but I won't make this again. ***********************UPDATE: This is better in a salad than it is as a main dish, as the flavor blends better with the dressing, and all.
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Simple White Bread

Reviewed: Jan. 27, 2011
Good flavor and makes great sandwich rolls, which is what I wanted. I halved the recipe and ran through the dough cycle of my bread maker, using exactly 3 1/2 cups flour. PERFECT dough texture! At the end of the cycle, I turned out onto floured board and kneaded about one minute. Cut into 8 parts and shaped rolls, placing them on a greased (shortening) cookie sheet. Let rise 40 minutes, and baked at 375 for 17 minutes. I did not butter tops before baking, but next time I'll brush with butter or egg. Nice soft roll -- will be great for sandwiches! Thank you. : )
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Golden Baked Chicken

Reviewed: Jan. 25, 2011
It did bake up golden and I like the flavor of this chicken, but my husband wasn't a big fan -- said it was "okay." I baked 45 minutes -- it was very moist. As others noted, there was a lot of the breading left over.
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Soft Onion Sandwich Rolls

Reviewed: Jan. 25, 2011
Soft with mild onion flavor, and I surely would NOT consider them "dense." Everyone likes them, and we made Southern Pulled Pork sandwiches -- wonderful! I used 1 pkt + 1/4 tsp yeast (as per Claudygirl, recipe's creator) and baked 13 minutes. I had to add about 4 Tablespoons of water while mixing, as the dough was very dry. Dough had a nice feel to it when kneading. MUCH better sandwich rolls than many of the others on the site. Flavor is good, without overpowering what's inside. Thanks!
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Lemon Corn and Zucchini

Reviewed: Jan. 23, 2011
I really liked this dish. Lemon and dill truly compliment the veggies. I used frozen corn and the last of the summer's zucchini! I seasoned with salt and pepper. Also used olive oil to saute. With I'd had FRESH dill! Thanks for the recipe!
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Burrito Pie

Reviewed: Jan. 21, 2011
This is such a beautiful dish -- I wanted so much to really love it, but it was just "okay" to us. I used 2 tortillas per layer, as per others' suggestion, and used Taco Seasoning 1 on this site, which I really like, BTW. I also added Queso Fresco cheese, sour cream, and cilantro. I can't put my finger on why, maybe too many refried beans (and I LOVE bean burritos), but I simply did not enjoy it after 6 or 7 bites, so I probably won't be making this one again. ************* UPDATE ***** Okay, so I've changed this from 3 to 4 stars, after talking to my son who cooks and DID like it. He didn't know there were beans IN it, so that's not the issue. We decided that it probably had to much taco seasoning in it, which is not even in the original recipe. Next time I'll cut it in half. More cayenne or pepper flakes and less chili powder, perhaps. I'm eating leftovers as I write, and I think it actually tastes BETTER today than a few days ago! Who'd a thought??
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Mayan Hot Chocolate

Reviewed: Jan. 20, 2011
In the wintertime, I like to have a cup of hot chocolate before I go to bed at night. It's both warming and relaxing. I ran across this recipe and was apprehensive about the amount of cinnamon and the addition of cayenne. But I have seen so many cayenne/chocolate parings lately that I decided to try it. SO much better than plain hot chocolate! I WILL have this often -- thanks!
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Roasted Asparagus With Thyme

Reviewed: Jan. 20, 2011
This was simply wonderful! I have a lemon thyme plant, and the flavor was subtle, yet pronounced! Squeezed a Meyer lemon over top before serving -- the icing on the cake, so to speak! Did NOT use Parmesan, as others suggested, because it's too strong an influence, and I didn't want to take away from the thyme. VERY classy flavor, and the olive oil makes it glisten. Beautiful! Thanks!
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Normal Chicken

Reviewed: Jan. 18, 2011
I used thighs and baked 45 minutes. Good, but the flavor is not as strong as I would prefer. The drippings have a lot of flavor, but the chicken itself might benefit from marinating a few hours. I added brown sugar, but only 1 tablespoon, because I didn't want it too sweet.
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Mediterranean Baked Fish

Reviewed: Jan. 17, 2011
WOW! I love this dish! I used Cod, as well as Meyer lemons from my tree, which are milder and sweeter than regular lemons, so I used two. Also used fresh basil and rosemary, which is in bloom. The fish was perfect -- melted in your mouth, so to speak. I'll probably increase the fresh garlic and tomatoes next time and drizzle olive oil on the top before baking. I served over white rice and drizzled the pan juices over the rice. Fresh herbs add SO much flavor and freshness to a dish like this. I no longer use spray or oil to grease pans, rather, Crisco, so it's easier clean up on the pan.
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Baked Teriyaki Chicken

Reviewed: Jan. 14, 2011
Wonderful flavor hot and made a terrific salad when cold. I did use half brown sugar, half white. Also added about 2 tsps sesame oil. As to the foil, I seldom use it to line pans. If you lightly grease your pan with shortening (Crisco) or butter, there's really NOT much of a clean up. Just fill the pan with water right away and let sit a little while. Cleans off easily.
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