DOWNALONG Recipe Reviews (Pg. 1) - Allrecipes.com (1210264)

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Al's Sufferin' Succotash

Reviewed: Mar. 11, 2005
The missing "something" is 1 C cream instead of 1 C water, 3T butter instead of 1! I make it all the time, and it's just like MY Mother made 'cause I use her recipe.
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33 users found this review helpful

Sara Jane's Oatmeal Cake

Reviewed: May 3, 2004
This is close to the old Quaker Oats "Sunshine" Cake...which uses 1 C boiling H2O to 1 C Quick Oats, 1 t cinnamon and 1 1/3 C flour with the broiled icing! Alway been a favorite staple at our house from kids thru Grandkids!
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7 users found this review helpful

Lemon Mushroom Herb Chicken

Reviewed: Apr. 29, 2004
This was great, after following other reviews and cutting down half on the lemon juice. I had frozen breaded chicken cutlets...so I mixed the seasoning and added it to the thawed chicken. I also added mushrooms. Good enough for Company anytime!
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0 users found this review helpful

Chicken with Lemon-Caper Sauce II

Reviewed: Apr. 29, 2004
I used frozen breaded chichen cutlets that were on hand. Thawed and added the mixed seasoning to them (kept the leftover for next time),no vermoth..hence used dry sherry. Followed the recipe otherwise, I loved it but my husband said to cut the lemon at least by half next time, maybe only use 1/4 for him. With this adjustment he gives it a 5 star and that really something from him. Thanks so mush for this recipe!
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0 users found this review helpful

Poppy Seed Bundt Cake III

Reviewed: Jan. 12, 2004
I have used this recipe for years...the only difference is : I add either 1 cup of orange juice or 2 T lemon Juice filled to on cup, instead the 1 C water. Great glazed with on orange or lemon Glaze made of juice, powdered sugar and a little zest.
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77 users found this review helpful

Drunken Chicken

Reviewed: Nov. 30, 2003
This is our favorite grilled chicken...I season the inside and out side of the chicken with Caribbean Jerk Seasoning and Lemon Pepper. Great taste and soooo moist.
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7 users found this review helpful

Mama Corleone's Sausage and Peppers

Reviewed: Nov. 29, 2003
I wedge a large yellow onion and saute it with the peppers, and add more garlic, seasoned salt, fresh ground pepper, and a shake of red pepper flakes. There needs to be enough olive oil to coat the pasta well. My two Grandsons like it done with Polish Sausage, too. This is what my Brother-in-law always wants when he comes for dinner. A tossed salad and garlic bread makes a perfect meal.
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47 users found this review helpful

Muffuletta Sandwich

Reviewed: Nov. 29, 2003
I drizzled the bread with garlic oil, just like I do for my Sub Sandwiches, We really liked these. Thanks, Suzanne, I can now make two sandwiches my Grandchildren rave about.
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9 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Nov. 29, 2003
My Husbands 'SECRET INGREDIENT' that is missing from this recipe is...grated Horseradish. Add at least 1 teaspoon while whipping the pototoes and taste...you may want to add just a little more. The flavors really pop with this little addition.Now you have 'Grandpa's Special Potatoes'.
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5 users found this review helpful

Kentucky Hot Brown

Reviewed: Nov. 26, 2003
This was my favorite lunch @ The Brown Hotel in Louisville when I lived there in the '60's. I remember it with a Chedder Sauce, so that is the way I made it. I also remember the tomato was brioled with olive oil, basil and parmesan cheese and served on the side at the Hotel...this was my favorite 'after turkey day' meal for years. My Grandaughter called and asked me what the left over turkey sandwich was with the cheese and bacon on top...She wanted to make it. This is a great dish...impressive, too,from leftovers!
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23 users found this review helpful

Nuevo Cubano Chicken with Lindsay® Spanish Olive Picadillo Salsa

Reviewed: Nov. 19, 2003
TERRIFIC TASTE...I was looking for a new way to cook Boneless Pork Chops. I had all ingredience except the canned tomatoes with green chilis. So I used canned diced tomatoes and added 2 shakes of red pepper flakes. The first time I tasted during cooking...I checked the recipe to see if I had forgotten anything...sure enough, I needed to add the 1 T Worcestershire sauce! This really mellows the flavors to give it a TERRIFIC TASTE! I froze 2 servings and can't wait to have it again on a busy night. I'm sure it would be great with Chicken.
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7 users found this review helpful

Creamed Spinach III

Reviewed: Sep. 18, 2003
I had spinche I needed to use but no heavy cream...hence I made 1 Cup of standard medium white sauce (2 T butter,2 T flour,1 C milk, 1/4 t salt, 1/8 t white pepper)and served in a individual pastry tart shells. It was elegant and delicious!
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16 users found this review helpful

 
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