NightmareCook Recipe Reviews (Pg. 1) - Allrecipes.com (12021535)

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Baked Teriyaki Chicken

Reviewed: Dec. 14, 2013
This was SO easy and delicious! I made exactly as written. Be sure to baste as directed--it makes a difference and adds the crunchy, caramelized finish. I didn't need to make additional sauce; I just used my baster and re-basted. I had plenty of sauce.
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1 user found this review helpful

Guinness® Corned Beef

Reviewed: Sep. 19, 2012
I'm only rating this a 3 because my corned beef was tough. The baking time needs to increase by at least an hour. My brisket wasn't quite 3 lbs and it needed to cook much longer. The flavor was good, but it doesn't do any good if you have to chew and chew and chew...
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7 users found this review helpful

Sweet Restaurant Slaw

Reviewed: May 18, 2012
This is my go-to coleslaw recipe. I make it several times a year. It is perfect AS IS. The only time I change the ingredients is when I double the recipe; I only use 3/4 cup sugar, but double the rest of the ingredients. Further, it's simple to make and uses ingredients I always have on hand.
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13 users found this review helpful

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Reviewed: May 10, 2012
My girlfriend made this for the 2 of us on a Women's Weekend away. This is BY FAR the BEST sandwich I have ever had! All the flavors went very well together. There was definitely a party going on in my mouth! Thanks for a great recipe. I've already made it twice myself and I can't wait to make it for friends during my next card playing gathering!
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15 users found this review helpful

Foolproof Rib Roast

Reviewed: Jan. 5, 2012
I just cooked a 12-lb prime rib roast for New Year's Eve using this method. It's the best I've ever made. I used a different rub, but the method was perfect. I did have to cook a little longer on the back end, but the thermometer made it a no-brainer. Perfect, perfect!
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2 users found this review helpful

Corn and Black Bean Salad

Reviewed: Dec. 9, 2011
I have made this several times and have had to write this recipe out more times than I can count for friends! I even made large batches for my daughter's Graduation party simply by quadrupling (x4) the recipe because of its great taste, affordability, ability to make ahead and simplicity. I prefer mine with some chopped green onion, but the recipe is perfect as is! What's not to love about a 1-bowl recipe?
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3 users found this review helpful

Grilled Mediterranean Vegetable Sandwich

Reviewed: Dec. 9, 2011
This was a great recipe and my Bunco friends all raved about it. I grilled the veggies and put the mayo on the side. I used the basic 'Easiest Focaccia Recipe by Morticia_Addams' and the technique and add'l spices I found in 'Michael's Focaccia Bread by Michaelglasscook' for the focaccia. I will make this again!
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4 users found this review helpful

Easiest Focaccia Recipe

Reviewed: Dec. 9, 2011
This recipe was very easy AND affordable. I made some roasted veggie sandwiches with it. My only complaint (thus 4 stars rather than 5) is that the recipe doesn't state how thin it should be rolled or what size baking sheet to put on. I actually think I made mine too thick. I did add some tomatoes and italian spices to the top before baking. However, the recipe itself was perfect for me as it stood; only lacking additional instruction for the inexperienced.
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2 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Dec. 9, 2011
This was an easy and delicious recipe. Unfortunately, I used a can of Rotel (didn't discover I was out of canned tomatoes until I'd already done my shopping) and that made the dish a little spicier for wimpy me, but it was perfect for my hubby. So, if you like your dishes spicy, use Rotel. The cream sauce this made was absolutely tasty. This is a keeper!
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2 users found this review helpful

Blackened Seasoning Mix

Reviewed: Jan. 4, 2011
This was perfect for my leftover Prime Rib. I made blackened Prime Rib sandwiches with my leftover pieces of meat. I buttered one side of the Prime Rib, diped both sides in the rub, heated my iron skillet for 10 minutes on High, and blackened the meat buttered-side first for about a minute and then flipped it over. Of course, my kitchen filled up with smoke, but a quick blast with the attic fan took care of that. I cut a baguette in half lengthwise, then into thirds (for 3 sandwiches), toasted each one, added some provolone cheese, sauteed onions and italian dressing. Mmmm.
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6 users found this review helpful

 
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