SPOILERDAVE Recipe Reviews (Pg. 1) - Allrecipes.com (1265602)

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Ganache II

Reviewed: May 25, 2005
I made this ganache for some truffles I did for a friends b-day. I used dark chocolate and followed the recipe to a T with the only addition being a heavy dose of creme de menthe candy flavoring. I then put the ganache in the freezer until it was thick enough to roll into balls and refroze the balls so they were rock hard before dipping them in more dark chocolate to create a shell. I then melted a little green chocolate (available at Michael's stores) and drizzled it over the top. Absolutely Heavenly. Store in the refrigerator, incredibly rich and creamy with a nice mint flavor. To die for...
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73 users found this review helpful

Habanero Salsa

Reviewed: Jan. 20, 2007
Very nice. I drained the tomatoes and only used 5 cans instead of 7. It was still a bit runny, but I added some extra cilantro and onions to thicken it up a bit. I also put 3 habernero peppers and 3 smoked jalepeno peppers into it. Seeds included. It had a nice slow burn, but wasn't over the edge. I will definitely make it again, but will puree fewer of the tomatoes and drain off all the juice on every source. SD
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68 users found this review helpful

Quick and Easy Fish Tacos

Reviewed: Apr. 15, 2007
Easy to make, I used flour tortillas because I hate frying anything in oil. Bake the fish sticks, spread some sour cream on the tortillas and microwave for 20 seconds, add 3 fish sticks, lettuce, salsa, lime juice (cilantro if you have it), and shredded cheese. Quick and fast cure for your fish taco craving. This may become a staple in my regular menu.
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63 users found this review helpful

White Peach Sangria

Reviewed: Apr. 29, 2007
Absolutely love this. Use hard fruits like apples, pears, mango's, and grapes. Soft fruits will get mushy. =Dave
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54 users found this review helpful

Slow Cooker Ham and Beans

Reviewed: Feb. 10, 2008
This was excellent. I served it over cornbread. Totally followed the directions to a T. Wouldn't change a thing.
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18 users found this review helpful

Delaware Blue Crab Boil

Reviewed: Jun. 27, 2009
Wonderful. As an avid crabber, I use this recipe for rock crabs out here in Cali instead of buying Old Bay or Zatarans. I have most of the herbs in my garden so I can pick them fresh. Will use this recipe over and over. Thanks !!
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12 users found this review helpful

Sweet Potato and Apple Casserole

Reviewed: Nov. 30, 2009
I doubled (tripled) the crumble and got rave reviews. Wonderful yam/stewed apple combo for people who don't like pureed muck topped with marshmallows for thanksgiving.
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7 users found this review helpful

Baked Spaghetti Squash Lasagna Style

Reviewed: Oct. 20, 2011
This was a healthy alternative. I used standard pasta sauce, added mushrooms and italian sausage. Layered with ricotta, sauce, squash, and shredded cheese (everything twice) and baked it off until bubbly and the cheese browned. The kids didn't even realize it wasn't spaghetti. They really thought it was pasta. They were super surprised when i told them it was squash... will probably make this again without the shells. The novelty only works once...
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5 users found this review helpful

Adrienne's Cucumber Salad

Reviewed: Aug. 18, 2011
My mom has been making a version of this recipe since I was a kid. Great way to use up garden vegetables in the summer.
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5 users found this review helpful
Photo by SPOILERDAVE

Turkey Pot Pie I

Reviewed: Dec. 8, 2009
OMG! Wow... I certainly added my spin by making a scratch crust using the fat skimmed off the top of refrigerated turkey drippings in place of shortning in the crust. I also added frozen peas, diced leeks, and fresh mushrooms to the saute before adding the turkey/milk mixture. I also used a slotted spoon to fill the pie crusts before baking so the excess liquid could drain out and the filling wouldn't be runny. It stood up stiff like a pecan pie would and didn't run out all over the plate when sliced. Loved it! This is a new staple in my post-thanksgiving lineup.
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5 users found this review helpful
Photo by SPOILERDAVE

Concord Grape Pie III

Reviewed: Aug. 21, 2009
I made this with grapes I acquired from a local winery. (acquired - haha!) and it was amazing... Watch your pie crust so you don't over bake it, will try this next time with a scratch pie crust and see if I like it even better...
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5 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jul. 5, 2002
One of my favorite recipes. Absolutely fabulous. It's amazing how such an incredible nasty smelling cheese (asiago) can taste so heavenly with the proper mix. This recipe has everything down perfect. Definitely worth making, will provide leftovers that lasts for a long time. Highly recommended.
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5 users found this review helpful
Photo by SPOILERDAVE

Caramel Apple Cheesecake

Reviewed: Nov. 25, 2011
I made this for Thanksgiving and it was a complete hit. No crumbs left on the plate. I used Grandma Ople's apple pie recipe for the filling with granny smith apples. Complete hit! Pretty much followed the recipe to a T, this was a winner for sure!
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4 users found this review helpful

Strawberry Pie

Reviewed: Sep. 27, 2011
Made this pie exactly as advertised, except we added kiwi fruit and bananas. Turned out amazing!
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4 users found this review helpful

Key Lime Pie VII

Reviewed: Sep. 16, 2011
Excellent! Didn't change anything... Will totally make this again. Hard to make this and eat it for dinner same day, really needs to chill overnight to set up properly.
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4 users found this review helpful

Asian Orange Chicken

Reviewed: Aug. 5, 2011
I gotta say, this was really good. The kids (9 and 11) liked it better than Panda Express. I definitely kicked it up a notch though with extra chili pepper flakes and my personal secret hot pepper blend. Served over a 50/50 rice & orzo blend with diced nectarine cooked into the rice. Heavenly. A lot of steps, but something I will certainly make again. Bravo!
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4 users found this review helpful

Spicy Peach-Glazed Pork Chops

Reviewed: Aug. 4, 2011
Good, I think more heat is better. Sweet + Hot is a tasty combo. I used apricot instead of peach preserves, but next time I will probably use fresh fruit instead of jarred jelly. It creates a nice glaze, but I finished it in the oven instead of finishing it in the pan. I served it with a 50/50 pearl rice/orzo combo and diced fresh nectarine into the rice to pair it up with the pork.
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4 users found this review helpful

Angel Chicken Pasta

Reviewed: Mar. 10, 2011
In a hurry, I picked up two rotisserie chickens at the grocery and just made a double batch of the sauce and stirred in the shredded chicken. Served over Penne. I used whipped cream cheese and fully let it come to room temp so it blended pretty quickly. Took less than 30 minutes from start to finish. Quite good. I would consider giving it 5 stars if the recipe was from scratch instead of using the mushroom soup/italian seasoning but it certainly is quick and tasty.
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4 users found this review helpful

Broccoli Crawfish Cheese Soup

Reviewed: Feb. 10, 2008
This soup rocks. I didn't have crawfish or shrimp so I used tilapia. I will so completely make this again.
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4 users found this review helpful

Glazed Ham

Reviewed: Jan. 13, 2008
This was excellent. The ham fell off the bone, the glaze was awesome. Now I'm taking the hambone and making ham & beans tomorrow. I will so completely make this every time ham goes on sale.
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4 users found this review helpful

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