Dwight Recipe Reviews (Pg. 2) - Allrecipes.com (11374888)

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Curried Chicken and Brown Rice Casserole

Reviewed: Nov. 19, 2013
This was really good but I used Ethiopian curry powder. My face melted. The next day wasn't too pleasant either. Next time I'll use regular curry with just a touch of the hot stuff.
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Easy Tuna Casserole

Reviewed: Nov. 12, 2013
Great, but I add frozen mixed vegetables to make it a one-pot meal. Some chopped red bell pepper is a nice addition to.
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Mongolian Beef and Spring Onions

Reviewed: Nov. 1, 2013
I used one table spoon of sugar and thought it was sweet. I added Hoisin sauce and garlic plus some chili pepper flakes. To control the sodium, I used low sodium soy sauce. Next time I think I'll deep fry the beef. It splatters something awful. I also added snow peas, carrots and broccoli to make it a meal. Since I didn't put all that sugar in it, I mixed some cornstarch with soy sauce and used that to thicken and extend the sauce. Dad thought it was great. I might drop the sugar all together.
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Corned Beef Hash (Abalos style)

Reviewed: Oct. 12, 2013
My father brought back from the Panama Canal zone during WWII, a recipe for Bully Beef; Corned beef, onion, garlic, potatoes, in a white grave. I was looking for a similar recipe and found this one. I like it. I made it by the recipe except that I used frozen diced potatoes that I thawed in the nuker. It made the cooking time way faster. Oh and my tomato plants have given out, so I used a can of diced tomatoes drained. It's not the most fragrant dish, but it's good and quick.
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D' Best Chicken N' Dumplings

Reviewed: Sep. 22, 2013
This was very much like my grandmother's. I felt the dumplings needed something so like someone else did I added sage but should have added more salt. I think they needed a little more baking soda to and needed to cook much longer. I was never that crazy about my grandmother's chicken and dumplings. It's too much of a soup for my taste. My 95 year old father loved it though. I did thicken it with flour.
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Creamed Salmon on Toast

Reviewed: Sep. 15, 2013
I come from po-folks so salmon when I was a kid was too expensive. Tuna is what my mom used. I'd totally forgotten about this dish. I haven't had it in forty five years or more. It was great having it again. My dad, loved it to. Oh, I put it over thick slices of multi-grain toast. That really made it good.
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Homemade Blueberry Pie Filling

Reviewed: Sep. 15, 2013
This was perfect! I only had frozen blueberries so I had to adjust the other ingredients some. The cinnamon really did the trick, but like someone else said it was a little bland. Blueberries can be that way. I didn't want to use any lemon so I added about a half teaspoon of salt and that woke it up. My pie was great!
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Okra Rice

Reviewed: Aug. 20, 2013
I thought, this was just what I was looking for as a side dish for baked fish. I read the recipe and knew it wouldn't work. First,you don't have to cook the okra to death, and boiling the bacon in the chicken broth with the okra is why so many found the dish bland. Second, you can cut the time in half by eliminating that whole step. I chopped up 6 slices of thick sliced bacon. Fried it until it was crisp. Removed all but a table spoon of the fat and two table spoons of the bacon bits. I added the onion, salt and pepper until it was soft. I added the rice and stirred it until the rice was opaque. I stirred in the chicken broth and okra. Reduced to a simmer and covered it. When the broth was absorbed, I took it off the heat and stirred in the rest of the bacon. I can't imagine using the extra water. It turned out great, and will be a regular in my house. My 95 year old dad even said "Hey, this is good." Better than that was when he wanted seconds.
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Simple Cucumber and Radish Salad

Reviewed: Aug. 18, 2013
I totally disagree with the previous reviewer. I cut the recipe in half, but followed it exactly. It was very refreshing and an excellent to a rich and spicy chicken curry. This would go well with everything. If you're afraid it may be too acidic, just put the vinegar in last, a little at a time. I thought it was fine.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jun. 1, 2013
I made these again. Still used all butter but used 2 cups of flour, 2 tsps. baking soda, kicked up the spices, 2 tsps. cinnamon, 1 tsp. cloves, 1/2 tsp. nutmeg. They didn't spread out so bad and my 95 year old father volunteered his opinion. "Hey, these are good." He never does that! Oh, and 9-10 minutes was long enough in the oven.
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Peanut Butter Oatmeal Cookies II

Reviewed: May 11, 2013
This is almost exactly my mother's recipe from back in the 50s. The only difference is a teaspoon of vanilla extract and she couldn't afford evaporated milk so she just used whole milk. I'm not sure mom's had as much cocoa in it, seems like it was less, 2 tblsps. I think I like the additional cocoa better. Thanks for the recipe.
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Pasta Primavera with Italian Turkey Sausage

Reviewed: Apr. 19, 2013
Excellent! The only change I made the first time I made it was to put the garlic in later. I don't like to cook the garlic too much. The second time I made it, I wanted a cream sauce so I added a little heavy cream at the end with a little corn starch to thicken the sauce. It was great.
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Easy Beef Stroganoff

Reviewed: Sep. 12, 2012
I've been using this exact recipe for years. I love it. Only I noticed by reading some of the reviews that some people have trouble witht the sour cream breaking/seperating. You should take the pan off the heat before adding in the sour cream. Don't let it boil after adding it. One cup of sour cream at room temp. won't cool the dish down much at all. I take the sour cream out when I start dicing the onions and mushrooms.
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Salmon Fillets with Mustard Glaze

Reviewed: Aug. 5, 2012
I did not care for this recipe.
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Mom's Macaroni and Cheese

Reviewed: Jul. 13, 2012
I gave it five stars because it's a real good version, but I did take the advice of others and used 2 cups of cheese and a tad more milk. I left off the bread crumbs. they can't add anything to it. Maybe if you want the crunch, use crushed Ritz crackers. I added a teaspoon of dry mustard. You don't taste the mustard. It just picks up the flavor of the cheddar. I took the advice of the "expert" and lowered the baking temp. to 350 for a more even bake. It browned the top and bottom evenly, yum.
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Southern Green Beans

Reviewed: Jun. 25, 2012
I didn't have fresh beans, red onion, or white balsamic vinegar. I used frozen Italian beans, yellow onion and red balsamic vinegar. I also used real bacon bits for time savings. This was great! Loaded with flavor and even the left overs were delicious. I diced the potatoes in a half inch dice but even so, next time I'll nuke them a bit so the green beans aren't over done. I like them a little firmer. Oh and I didn't have chicken brothe either. I used a bit of chicken base and water. Us po folks gotta get creative.
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Green Bean Casserole I

Reviewed: Jun. 22, 2012
This is always a good recipe, but if you really like onions, like onion dip etc., try this. Add a pack of onion soup mix and only put the french fried onion on top the last 5 minutes of baking. My 94 year old father said it was the best GB casserole he ever tasted. He never says anything about my cooking one way or the other. :-)
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Wrapped Salmon

Reviewed: Jan. 22, 2012
These are great! I made a few just as the recipe said, then I sprinkled a little dill on others. Both were fantastic but the dill ones were even better.
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Rich Dark Fruitcake

Reviewed: Dec. 13, 2011
This is a good fruitcake, but it's nothing like I expected. My grandmother made a DARK fruitcake. This one is not very dark at all. I searched my dad's house for her recipe and found a really old cookbook that had a similar recipe to this one. The difference is it calls for 4oz. of dark unsweetened chocolate squares. When I told my dad he remembered her putting bakers chocolate in her cake. Her cake never lasted until new years. The book also used Mace in the spices.
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Spicy Sausage and Rice Casserole

Reviewed: Nov. 3, 2011
Just finished this great dish. Like other, I used 16oz sausage and two 14oz. cans of diced tomatoes. The pan was a little small for all the recipe called for so I cut to rice down to 3/4 cup and didn't need the broth. I did put a half cup of water in it near the end. I also reduced the pepper and cayenne. I covered it and cooked on the stove top. Last, I topped it off on the plate with some grated sharp cheddar. Dad said that made it perfect.
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Displaying results 21-40 (of 54) reviews
 
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