Penny_Mac Recipe Reviews (Pg. 1) - Allrecipes.com (11407668)

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Lemon Butter Chicken

Reviewed: Jun. 3, 2010
OUTSTANDING!!! I made this for dinner tonight, and it blew my partner away! She just loved it! I did have to make a couple of minor substitutions...using hoisin sauce in lieu of Worcestershire, and 2 cloves of minced garlic plus a heavy pinch of kosher salt in place of the garlic salt. Served over her Mexican rice, it was fantastic! This is a keeper!!
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Egg in a Hole

Reviewed: Aug. 28, 2011
Haven't tried this recipe yet, but it brings back memories of childhood when I would stay over at my Grandma's house and she would make me breakfast in the morning. She always used bacon drippings, as they were plentiful in her kitchen. She would always cook up bacon for Grandpa and me to go along with. YUM-O!!!
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Campbell's® Slow-Cooker Chicken and Dumplings

Reviewed: Oct. 27, 2011
Sounds divine! Seems to me, however, that if two steps are swapped, it would save some time and clean-up if the soup, water, and seasonings are mixed in the slow-cooker crock first, then add the chicken and vegetables, then proceed as written. I also like the idea of simmering the dumplings in a saucepan of chicken stock, then adding to the plated dish. Also, the chicken flavour can be boosted by using chicken stock in lieu of the water called for. Looking forward to making this for my sweetie!
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Fresh Salsa I

Reviewed: Jun. 7, 2012
Sounds very tasty! A few minor suggestions: 1) Reserve the cilantro until just before serving, then chop on your cutting board and stir in for a brighter flavour, and a less "muddy" appearance; 2) For a more mild flavour, seed the jalapenos before chopping; 3) DRAIN the tomatoes before adding to your mixing bowl, but reserve the juice in case it is too thick for your preferences; 4) wrap the garlic in foil, with a drizzle of good olive oil and roast along with the jalapenos.
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Never-Never Ever-Ever Fail Fudge

Reviewed: Sep. 15, 2012
Sounds very good -- except for one thing, and this is just MY taste talking here: if you out walnuts in this fudge, you will ruin it. (I had an unfortunate experience with walnuts when I was young!) I would expect that one could use almost any kind of chopped nuts (hazelnuts, filberts, cashews, peanuts, macadamia nuts, almonds) and wind up with a very tasty fudge!
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Gazpacho

Reviewed: Jul. 29, 2013
Just a suggestion for those who commented on the gazpacho taking on a "muddy" colour. If you hold the cilantro and other herbs until after you have blended the soup, then stir the herbs in by hand, it will keep the soup looking brighter!
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Christmas Breakfast Sausage Casserole

Reviewed: Dec. 15, 2013
I think this recipe has real potential -- it sounds VERY good -- but I think I would make a few VERY MINOR tweaks to it: such as using a whole-grain bread instead of white bread, and using a blend of cheeses, maybe Pepper Jack, Sharp Cheddar, and something crumbled, like a Bleu or a Feta, for a little more depth of flavor. I also notice that several reviews recommend using only ONE cup of dairy, rather than 2, and some onion, so I would probably do that as well. (Yes, yes, I know...I usually preach the idea of trying a recipe as written the first time, then adjusting it after that.) (Also, I gave it three stars as this was as close as I could get to a neutral rating until I can actually try it.)
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Nacho Cheese Sauce

Reviewed: Jan. 30, 2015
Having read this recipe, I see that it begins with a basic roux, and progresses into a standard B├ęchamel sauce. I can see using the cheese described if you're only depending on what's in your pantry and refrigerator, but if you're going to go to the trouble to make a roux -- no easy feat for some -- why not make a proper cheese sauce? Or, at the very least, use a block cheese (like Velveeta) instead of using up your sandwich slices. After all, Velveeta and the wrapped singles are the same thing -- pasteurized processed cheese.
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