Sneakyteaky Recipe Reviews (Pg. 1) - Allrecipes.com (1200819)

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Frosting for German Chocolate Cake

Reviewed: Apr. 6, 2002
This was exactly the taste I remember when my grandmother made this cake. I have been searching for this recipe forever! Thank you.
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3 users found this review helpful

Pork a la Steve

Reviewed: Apr. 24, 2002
The tanginess of the orange marmalade and the soy sauce was reminisced of the Orient. What a delightful combination with the cilantro and the not too overpowering garlic flavour. I found I had to cook the tenderloin on a low to moderate grill because the sugar in the marmalade caramelized too quickly. We accompanied this recipe with fried sesame noodles. The Tenderloin was very delicious!
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10 users found this review helpful

Herbed Sweet 'n' Sour Chicken

Reviewed: Oct. 8, 2003
How easy was this! It was even more tasty wien I used Basmati rice. Delicious!
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7 users found this review helpful

Barbequed Marinated Flank Steak

Reviewed: Oct. 8, 2003
This was the first time I have ever tempted to BBQ flank steak. It was much better when I char-grilled this yummy steak during the last 5 minutes. Excellent with flour tortillas and grilled sweet peppers!
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8 users found this review helpful

Better than Grandma's Brownies

Reviewed: Oct. 22, 2003
Wholy freaking cow! Are these the best brownies ever for me to eat! My mouth couldn't keep away from the pan! I am not a big sweet fan and these were not too sweet however they were very rich and CHOCOLATEY! Try icing them for the ultimate brownie experience!
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34 users found this review helpful

Applesauce Bars

Reviewed: Nov. 8, 2003
Wonderful taste however they were way too thin. The 9/13 pan suggested didn't work well. I suggest a 9/9 pan and increase cooking 5 minutes.
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4 users found this review helpful

Pork Chops and Sauerkraut

Reviewed: Nov. 8, 2003
The chops were very tender and tasty however, I would suggest using applesauce instead of the sliced apples, they went to mush. Use quartered apples adding them later in the cooking process. This recipe benefits from the apple flavour and the appearance of the apples.
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25 users found this review helpful

Homemade Focaccia Bread

Reviewed: Nov. 20, 2003
A very thick loaf if not rolled into a large rectangle. The dough is perfect. I added thinly sliced red onion and fresh garlic before baking.
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5 users found this review helpful

Monkey Bread II

Reviewed: Jan. 13, 2004
Absolutely the best monkey bread recipe. I took out the raisins, sprinkled the walnuts into the pan and kept my dough pieces small. Don't be discouraged by the amount of dough in your pan after you prepare it, it rises right to the top.
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7 users found this review helpful

Sorta Salisbury Steak

Reviewed: Jan. 15, 2004
Po-mans Salsbury! Yummy! I was tempted to put in some red wine and fresh mushrooms much as the orginal recipe but deceided to leave it alone. Canned mushrooms worked excellent! Today was my second time using this recipe and I am soooo impressed! Thank you Nanci!
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4 users found this review helpful

Cornish Splits

Reviewed: Jan. 15, 2004
Very tasty however it was very heavy. I will use this recipe again however, I will shape into 18 rolls and try adding 1 tsp more of yeast.
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6 users found this review helpful

Summer Medley Salad

Reviewed: Aug. 19, 2006
This is a suprising combination of refergerator staples. I tried this recipe because I had the ingredients and as an after thought, I snipped some mint from the garden, chopped it and added it to the top of the salad. I was very pleased.
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14 users found this review helpful

Authentic Green Goddess Dressing

Reviewed: Aug. 20, 2006
Creme Fraiche is basically 1 tbsp of buttermilk to 1 cup of heavy cream heated, and refrigerated for 24 hours before using. It will last for several weeks in the fridge. This recipe was excellent!
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98 users found this review helpful

Garlic Cheese Chicken Rollups

Reviewed: Jan. 21, 2008
This was delicious! So easy to prepare with the little amount of ingredients I had on hand. This was spectactular accompanied by a cold pasta salad with sweet peppers, olives, cherry tomatoes, red onions, parmesan cheese and Italian dressing. I'm impressed.
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2 users found this review helpful

Sambousa

Reviewed: Jan. 23, 2008
There seems to be a lot of people who who have altered the flavour of this recipe. I took that to note and only prepaired one triangle of Sambousa and tested the flavour before I continued with the rest of the parcels. I agree it did need more salt and was OK on its own however I did use a small handfull of fresh chopped parsley and mint. In addition, I added a package of OXO powdered beef bouillon and served these yummy parcels with hot mango chutney on the side for a small gathering. Great finger food!
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2 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 23, 2008
These went off like a hit at my Church gathering this weekend. I thought I had raisins but instead found that I had a mixture of dark and golden raisins with chopped apricots and cranberries. The recipe turned out wonderfully! Thank you and I will definitely use this recipe again as I have transfered it to my cookbook of favorite recipies.
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3 users found this review helpful

Teriyaki Beef Kabobs

Reviewed: Aug. 22, 2008
Too salty. If you make this, try cutting back on the sodium content.
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8 users found this review helpful

Thai Chicken Balls

Reviewed: Jul. 24, 2009
The flavour was good although the amount of bread crumbs made it too dry for me. They were also lacking in proper seasoning (salt). If you try this recipe, cut back on the bread crumbs and fry one Chicken Ball and test for seasoning. If you want more breadcrumbs then add the rest according to your preferences. It also lacked in a binding ingredient. Use an egg yolk. Avoid the white of the egg as it will become stringy since we are using Chicken as our ingredient. Frying was a good method however, I also tried baking them in a 350F oven for 15 minutes, shaping my Chicken Balls walnut sized and they were equally as good but less fat.
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5 users found this review helpful

Displaying results 1-20 (of 36) reviews
 
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