Evelyn in KC Recipe Reviews (Pg. 2) - Allrecipes.com (1128531)

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Southern Living Magazine's Chicken-Fried Steak

Reviewed: Oct. 13, 2005
The cracker crumbs gave this a really lovely crust, and the meat was SOOOO tender. The gravy was quite good as well. The only things I might change are adding a bit more salt next time, and dredging the meat in cornstarch as the very first step so that the coating doesn't "puff out" from the meat. (That only happened on one of mine.) Oh, I cooked them a little differently too. Rather than pan-frying them, I deep-fried them for about five minutes each. (Before breading, the steaks were about 3/8 inch thick.)
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Chicken Casserole Mississippi

Reviewed: Sep. 3, 2005
This was pretty tasty. I did make a few changes based on the earlier reviews. I added about 1/4 cup of milk to the chicken mixture, and I added a bit more seasoning (salt and pepper to the chicken while cooking, and garlic in the chicken mixture).
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Burger or Hot Dog Buns

Reviewed: Jul. 3, 2005
I will have to be really, really pressed for time to use prepackaged hamburger buns from now on. These really "special up" a burger. Sooooo soft and yummy ...
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Poor Man's Sandwich

Reviewed: Jun. 27, 2005
Fairly tasty. I had to use dill relish because I'm out of dill pickle, and I had to cut the amounts down because I'm using a smallish loaf of bread, but it's pretty good, actually. I'm sure it'll leave me with fierce breath, though. :P Also, to NENAH25: I think it's called "Poor Man's Sandwich" because it's meant to emulate a sandwich made with meat when it's actually made with less expensive peanut butter plus stuff most people have on hand.
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Pork Chop and Feta Skillet

Reviewed: Jun. 25, 2005
Wow. This was tasty. My only regret is that I didn't tenderize (pound) the pork beforehand. I just forgot to. Soooo good, though.
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Mushroom Blue Cheese Turkey Burgers

Reviewed: Jun. 7, 2005
These were quite yummy. I also used a George Foreman grill and mixed the blue cheese inside, plus put more on top. The chopping blade of the food processor makes chopping the mushrooms quick and easy.
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Luscious Buttercream Frosting

Reviewed: May 24, 2005
This is pretty good. Not quite as good as real buttercream, which has, um, cream in it, but still mighty tasty. The chocolate version is swell too.
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Cheese and Pasta in a Pot

Reviewed: Feb. 1, 2005
This was pretty tasty. Because of the sour cream and the Monterey Jack cheese, it has quite a tang (but not too much) to it. I think next time I will use a more strongly flavored sauce, maybe roasted red pepper or something similar.
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Dark Rye Bread

Reviewed: Dec. 12, 2004
Yum. Good stuff. I try to be helpful in my reviews, and for this recipe, the most helpful thing I can say is: make this bread.
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Slow Cooker Beef Stew IV

Reviewed: Oct. 31, 2004
This was pretty tasty. I did make a few changes. I added a bit of browning sauce (probably a teaspoon) and some Worcestershire. And I thickened with both cornstarch and flour. I would try to zip up the flavor a bit more, even, next time. Yummy with homemade rye bread.
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Cinnamon Sour Cream Biscuits

Reviewed: Oct. 23, 2004
As other reviewers suggested, I doubled the amount of cinnamon and sugar. Next time, I'll put in even more cinnamon, but then, I really love cinnamon. I also added half a teaspoon of vanilla to the glaze and sprinkled the tops with cinnamon sugar. Oh, and I soaked the raisins in boiling water for a bit before mixing them in. I do really like the texture. These are quite tasty, once you up the cinnamon quotient. I also think I will double the glaze next time. Oh, for the reviewer who added chocolate chips: your chocolate chip batch probably rose higher because of the extra kneading. Kneading incorporates air and toughens the gluten, enabling the dough to "fluff."
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Taco Pizza

Reviewed: Sep. 11, 2004
This is SOOO yummy! My husband doesn't even like taco pizza—but he likes this. It's very tasty.
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Jo's Rosemary Bread

Reviewed: Sep. 6, 2004
Yum! Very tasty. I let it mix and rise in the bread machine and then shaped it into a loaf to bake. I didn't get a crispy crust, but that's because I brushed the top with butter after it came out of the oven.
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Turkey Brine

Reviewed: Feb. 22, 2004
We have now used this twice with rotisserie chickens. I never have vegetable broth, though, so I've had to use chicken broth. It's still wonderful. I imagine it's perfect for turkey, too. I will never again cook a chicken or turkey without brining it, and this is my favorite brine so far.
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Chocolate Chip Pumpkin Bread

Reviewed: Feb. 17, 2004
Incredible. I usually try to be more helpful in my reviews, but all I can say is that this is incredible. Of all my quick breads (and I make some good ones), this is the universal favorite.
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Steak Salad

Reviewed: Feb. 17, 2004
This salad is unbelievably good. The combination of veggies sounds a bit odd but works SO well. I don't yet have a grill, so we cook the steak on a dry, salted cast iron griddle over fairly high heat. (If you've never done that, try it; it makes a wonderful steak. The salt is important.) This is one of our favorite salads.
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Taco Seasoning I

Reviewed: Feb. 17, 2004
This is really good, and since it doesn't have flour (like some of the other recipes AND the prepackaged stuff), it's much better for low carb diets.
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Ranch Oyster Crackers

Reviewed: Feb. 17, 2004
These make a great filler snack item, and they're very inexpensive to make.
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Paul's Pumpkin Bars

Reviewed: Feb. 17, 2004
These were great! I do think the next time I will cut back a little bit on the leavening to see if I can make them more bar-like, but MAN, they were good.
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Dill Dip III

Reviewed: Feb. 17, 2004
This is good stuff. I took it to a meeting and got complements, the best of which was that I didn't have any to take home. (I also reduced the season salt amount; I think that was a misprint.)
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Displaying results 21-40 (of 73) reviews
 
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