Dmseck Recipe Reviews (Pg. 1) - 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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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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Guacamole

Reviewed: Feb. 10, 2011
Very good! I used a bit LESS salt, because I don't like to overpower the avocado.
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42 users found this review helpful
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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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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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Mom's Buttermilk Pancakes

Reviewed: Jun. 2, 2010
Cut the salt in half -- that's the ONLY change I made, based on reviews. I was hesitant to make them at all, but needed to use up buttermilk, so I tried them. Made them for my sons, so just expected to "taste" them. I ate two! They "look" heavy, but are not -- light and fluffy, in fact. USE buttermilk and do NOT over stir! Batter should be very lumpy. I cooked using NO OIL on a nonstick skillet. My nephew's a chef and says NEVER use oil for pancakes! He's right -- try it.
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Waldorf Salad II

Reviewed: Nov. 15, 2010
I love Waldorf Salad, but I used Miracle Whip here, and left out both the sugar and salt, opted for large pieces of walnut and celery, and added seedless black grapes. I also put the lemon juice in the bowl first, to coat the apples as I cut them into chunks. I don't want them to brown while I'm preparing the other ingredients.
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Amazing Corn Cake

Reviewed: May 8, 2010
As per other reviews, I reduced oil to 2/3 cup. I used 1 1/4 cup white flour and 1 cup wheat flour. For this recipe, I will ALWAYS use this exchange of wheat flour, because both flavor and texture are SO much better! White sugar & brown sugar 1/2 cup each. Baked in 10" tube pan about 45 minutes. Sprinkled powdered sugar on top, rather than ice it. I cut a slice, posting a photo to show how it looks. The only "after taste" is a good flavor -- and not too sweet, since I cut back sugar. Will add a bit more cinnamon next time. This does NOT taste like "corn bread!" I don't know how anyone could say that.
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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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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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Pasta Lasagna

Reviewed: Sep. 22, 2010
My family loved it! I used cottage cheese, homemade spaghetti sauce, and pasta bows -- doubled the pasta & meat, added extra sauce, to accommodate their adjustment. Made a TON and was great leftovers.
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Bacon Ranch Cheese Ball

Reviewed: Feb. 7, 2011
I think I'm just more of a "dip" person, as I don't care all so much for the nuts on the outside, and I'd prefer a softer texture. Maybe adding 1/2 cup actual ranch dressing, rather than a dry pkt? Plenty of flavor, but I added 1/2 a pound of bacon, not just 6 strips. It's all about personal preferences, so don't be skeptical about giving this a try. Thanks for the recipe. : )
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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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Awesome Red Wine Pot Roast

Reviewed: Nov. 4, 2010
Excellent roast! Used beef broth and regular onions. Also skipped the oil and browning; just sprinkled the flour atop the roast, and I used a crock pot, since it was 95 degrees outside & I didn't want to use the oven! I added the carrots after an hour and the red potatoes after two hours. Roast cooked about 4 hours total. I may increase the amount of seasonings next time. THANK YOU!
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Impossible Pumpkin Pie II

Reviewed: Apr. 7, 2010
Not bad, but it won't replace my Libby's pumpkin pie recipe! Different texture, different flavor. Only change I made to the ingredients is 1/2 cup white sugar and 1/4 cup brown. Also made it in the blender, as others noted, and I "floured" the greased pie plate with baking mix, which creates a light crust-like layer at the bottom.
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Surprise Cake

Reviewed: Feb. 15, 2011
We REALLY like this cake! It's moist and actually has better flavor and texture after the first day! I used somewhat heaping tablespoons of cocoa in the cake, since several reviews noted it is not strong of chocolate, and I finished it by sprinkling cinnamon and powdered sugar on top, foregoing the icing. The whole point of making THIS cake, for me, is experiencing the cayenne and chocolate blend. 1/2 teaspoon seems a perfect amount. I would love to try this with coffee, rather than water, but my son (adult) doesn't like mocha. He DID especially LIKE the texture. Thank you for this recipe!!
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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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Mom's Paprika Chicken with Potatoes

Reviewed: Jan. 12, 2011
On Oct 11th, the recipe's creator, Micke, corrects the published recipe to say she uses between 1 and 1 1/2 TABLESPOONS of paprika. I used 1 tablespoon. Love it! I did use red potatoes, skinless & boneless breasts, and olive oil, rather than butter. It's beautiful to look at and great to eat! I will surely make this again -- thanks!
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Baked Potato

Reviewed: Jan. 11, 2011
Makes a perfect skin! I like to do baked potatoes in the winter time, as the oven heats the house. Microwaves are FAST, but oven baked potatoes taste SO much better! When I need them faster, I kick it up to 400, and it only takes an hour.
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Southern Pulled Pork

Reviewed: Oct. 26, 2010
VERY tender! I omit the browning of the pork and go right to the crock pot, for simplicity. I also use more garlic and Cajun seasoning. JEANETTEMT is spot on in that the idea is to make the pork TENDER, then add the sauce or extras thereafter. The flavor is absolutely able to stand alone. The review rating should be higher than 4.6! This is the third time I've made this recipe. My family LOVES it!
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