Nolan Recipe Reviews (Pg. 1) - Allrecipes.com (11922208)

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Twice Baked Potatoes II

Reviewed: May 11, 2010
I find the potatoes to be a little plain if you make them to recipe. I add chopped green onions, garlic, season salt, more shredded cheese and no sliced cheese. The toppings you'll want to use will vary on your taste, but you'll probably want to add something. Definitely a great starting point to customize on. I do the first round of cooking in the microwave. That makes them way faster and tastes just as good.
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General Tao Chicken

Reviewed: May 11, 2010
The sauce is great with a few adjustments. I add a teaspoon of minced garlic and a dozen dried chilies with the tips cut off. I also pass on the ketchup. I don't use his recipe for the chicken. I don't have any deep skillets that can accommodate all the chicken at one time, plus I'm not too big on cooking with oil because it sets my smoke alarm off. Instead I make bite size pieces of "Famous Butter Chicken" (http://allrecipes.com/Recipe/Famous-Butter-Chicken/Detail.aspx). Besides being easier, I prefer the taste and texture of it too. This is a great sauce recipe, that can easily be adjusted to one's personal taste or idea of what General Tao's chicken should be.
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3 users found this review helpful

Famous Butter Chicken

Reviewed: May 11, 2010
Simple, but awesome. It can taste a little plain depending on what you're having it with and your tastes, so don't be afraid to add some more seasoning to your cracker crumbs.
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PHILLY Baked Crab Rangoon

Reviewed: May 11, 2010
It's crab rangoon-ish, but definitely not the real deal. I so wanted it to be too, because it is so easy. I did half the crab meat as others suggesting, but I don't think making it to recipe would have helped. The Miracle Whip messes up the flavor I think. The shells are what's really off. I tried the muffin pans, triangle folds, the little flower folds like most restaurants do. Nothing made it taste right. I'm thinking there's no way around frying them unless you're willing to compromise on the taste and you expectations of what crab rangoon should be.
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Traditional White Bread

Reviewed: May 11, 2010
While it takes some time, this bread is pretty simple to make. This is coming from a guy who had to buy his first sack of flour to make this bread. When I tasted it the first time it made me so proud that I could bake something that good.
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