R.M. Recipe Reviews (Pg. 1) - Allrecipes.com (1134673)

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 25, 2011
We love this recipe. I made a huge portion of this rub and keep it in my pantry. Now I just wash the chicken, pat it dry, and apply "the rub". Super easy and super tasty! Thanks
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2 users found this review helpful

Chicken Adobo I

Reviewed: Jan. 8, 2008
I could never get this recipe right, so I finally looked it up. I liked this one because of its simplicity, but I did tweak it a bit with the advice of everyone before me...first I sauted the garlic and onion, added my chicken to brown and then seasoned with pepper...NO SALT. Then added apple cider vinegar and lite soy in the amounts given. I added water to cover the chicken (didn't measure), added a huge bay leaf (or 2 small ones) and the juice of a lime. I let simmer on medium for 25-30 minutes until the juices reduced...I could hear the pot sizzling...that's how reduced. We all loved it...not too salty and the hint of lime is beautiful. Thanks to everyone for their suggestions.
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7 users found this review helpful

Scrumptious Strawberry Shortcake

Reviewed: May 11, 2007
This is the best biscuit strawberry shortcake recipe I've tried. I took all the advice given...left out the cream of tartar and cut the baking powder down to 3...added 1/2 tsp of salt...brushed with cream and sprinkled with sugar...soaked the strawberries overnight...AND made real whipped cream. It turned out tender and sooo delicious...not too sweet and the taste resembled a tea biscuit. Could not have been better for me and my crowd.
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56 users found this review helpful

Chocolate Covered Strawberries

Reviewed: May 14, 2005
Forget the double boiler and crock pot and use your microwave!...I put my chips, or baking squares, or chopped up leftover easter bunnies from the freezer with the shortening in a pyrex on MED for 1 minute. I stir and then put back in on MED for 30-60 seconds, depending on the thickness of the chunks. It will be lumpy, but the pyrex will still be warm. Continue stirring until the rest of the chocolate melts. Also I put them straight into small cupcake liners and serve them that way. These are great and always yeild rave reviews. Good luck.
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15 users found this review helpful

Grecian Pork Tenderloin

Reviewed: Jun. 13, 2004
I used pork center chops because it was all I had. We really liked it. I can't wait to try it with chicken skewers, put it in a wrap with lettuce, tomatoes and tzatziki sauce. Thanks.
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1 user found this review helpful

Bread Machine Bagels

Reviewed: Jun. 13, 2004
Great bagels. I made them for fun and I was pleased with the result. I let them rise in the bread machine and followed the instructions of shaping dough balls in the advice part of allrecipes. Instead of flattening them out, I took the end of a ice cream scoop and pressed it into each ball to make the hole, then I swirled the bagel around the handle while keeping the bagel on the counter. It made the bagel more uniform than the swirling around the finger trick. I let them rise again and proceeded with the rest of the recipe. They tasted great. I used flax seed, oat bran, wheat germ, whole wheat flour, and white flour and my kids still ate them...toasted and buttered, of course. Makes 6 regular bagels, or 9 smaller and flatter bagels. Great fun.
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1 user found this review helpful

Grilled Shrimp Scampi

Reviewed: May 17, 2004
Great recipe. I added salt, pepper, and the zest of one lemon in the marinade and left out the lemon juice. After the 30 minutes of marinating and just before skewering, I added fresh lemon juice. Really good!! Thanks.
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0 users found this review helpful

Old Bay® Catfish Fry

Reviewed: Apr. 26, 2004
We enjoyed this recipe. We also used garlic powder and some cayenne pepper to give it zip. We substituted almond flour and Atkins bake mix for the cornmeal to make it a low carb dinner (half and half to equal 1/3 cup). We should have made tartar sauce to go with it. A definite keeper. Thanks
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Clone of a Cinnabon

Reviewed: Sep. 16, 2003
This was amazing. They tasted 99% like a cinnabon. I served them for dessert at Sunday supper and everyone almost fell over at how great these taste. I highly recommend making these. The bread machine part makes it so simple. Thank you Marsha.
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To Die For Blueberry Muffins

Reviewed: Aug. 12, 2003
Tastes great and quick prep time, but I made these twice and the butter streusel topping made holes in each and every muffin! My kids called them donuffins. The butter seemed to seep into the middles. Any help on this would be appreciated because I really like the taste of these. They could be "to die for" muffins if they didn't look dead to begin with.
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1 user found this review helpful

 
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