harrywdog Recipe Reviews (Pg. 1) - Allrecipes.com (12841932)

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Lemon Meringue Pie III

Reviewed: Jan. 2, 2011
This is the best Lemon Meringue Pie I've ever eaten. After acknowledging the controversy regarding the directions, I decided to make the pie exactly according to the recipe. I may have put a little too much of the meringue into the lemon mixture (I didn't actually measure the 3/4 cup it called for), but it still came out perfect.
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Cinnamon-Roasted Almonds

Reviewed: Mar. 19, 2011
I took the advice of other reviewers and replaced the water with vanilla, added 1/2 cup of brown sugar (but just 1/3 cup of white sugar), and 1 1/2 teaspoons of cinnamon. I had walnuts, almonds, and cashews on hand, so I made a mixture of nuts. The walnuts were especially good. These are very addicting nuts!
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Cindy's Jambalaya

Reviewed: Feb. 18, 2015
This was my first time making Jambalaya and I was not disappointed. It was easy and the flavors were perfect. I made just a few tweaks: I added blacked chicken and mushrooms. I doubled the cajun spice because I bought the generic supermarket blend and assumed it was half salt. I left out the additional salt. Also, at the recommendation of others, I substituted the can of diced tomatoes for the smaller (10 oz) can of Rotel's tomatoes and chiles. That was a good suggestion because it added depth of flavor without making a tomato soup. It was a big hit this Fat Tuesday.
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Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Oct. 18, 2013
This is a keeper. I thought it would be too sweet, but it was just right. Addictive, actually. I plan to try this with other nuts and maybe popcorn.
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Asian Orange Chicken

Reviewed: Feb. 8, 2012
I have made this recipe several times, both with and without coating the chicken. I highly recommend leaving off the coating. It adds nothing since the sauce makes the coating gooey. The extra step of coating and frying just adds calories and takes time. I also like to add vegetables like carrots, mushrooms, maybe broccoli, so that the dish (with a side of rice) is a complete meal. Also, this recipe calls for a little too much cornstarch. Add it slowly so that you can stop if it gets too thick for your taste.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Mar. 2, 2015
This recipe is a keeper. My only alterations were some tried herbs instead of parsley and I increased the temperature to 450 when it was almost done to get some crispness on the top. The salmon came out moist without being undercooked. I usually make blackened salmon and was looking for a different flavor. I wasn't disappointed.
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Mardi Gras King Cake

Reviewed: Mar. 5, 2014
Non-dairy, but fantastic! I have never made anything that needed to rise before, so I was doubly impressed. I made a couple of changes because of food allergies but I believe that the recipe would be at least as good if not better without any modifications. I had to make this non-dairy so I substituted frozen leftover dairy-free eggnog for the milk. I figured that would be closer to real milk than rice milk would have been. I reduced the sugar just a little bit to compensate for the sweetness of the eggnog. I also used dairy-free butter. Oh, yeah, I didn't have pecans so I chopped up some almonds instead. Worked great. One more thing: I didn't have the right colors of sprinkles for Mardi Gras, so I made colored sugar using the recipe found under "Colored Sugar" on Allrecipes.
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Chicken with 20 Cloves of Garlic

Reviewed: Jun. 25, 2014
I was looking for something that would be good for a True Blood-watching party. Lots of garlic seemed like a good match. The only change I made was that I used about 1/8 of a cup of apple cider vinegar in place of the red wine vinegar because it was available. I used less that the amount called for because I don't like vinegar and usually leave it completely out. I did not let it marinate long enough to bring out all of the garlic goodness, but it was still really good. Next time I will marinate the chicken longer. It was a big hit.
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Honey-Ginger Grilled Salmon

Reviewed: Sep. 13, 2011
I would give this recipe 10 stars if I could. I poked the fish with a fork to enhance the marinade and baked the fish at 475 degrees. The salmon tastes better than it looks, so I decided to turn some marinade into a glaze to pour on the fish when I took it out of the oven. I made about 1/3 more of the marinade and reserved it for the glaze. I added about 1/4 tsp of cornstarch to a couple of tablespoons of the marinade to blend it, then added the cornstarch mixture to the rest of the marinade which I was boiling in a saucepan. It was the best fish I have ever tasted -- not a drop was left over.
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Tipsy Peaches

Reviewed: Jul. 18, 2011
We had a plethora of peaches on our tree, so I needed to find a good way to use them up. I doubled the butter, brown sugar, and vanilla extract. and used spice rum instead of whiskey. I removed the peaches before adding the brown sugar, vanilla and whiskey to let the mixture cook down a little, then I realized that the peaches really needed to become part of the syrup. I put the peaches back in and let everything cook for another ten minutes. The result was great. I served this with ice cream. My husband and I finished the whole batch in one sitting.
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Delicious and Easy Corn on the Cob

Reviewed: Jun. 3, 2014
I have used this recipe for years, with and without sugar. The corn comes out perfect every time. The bonus is that you can leave it in the water for a long time without overcooking it. It will stay warm if the water is warm, but stop cooking after about 25 minutes. It's nice to not have to pay much attention to one of the ingredients in a meal.
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Big Soft Ginger Cookies

Reviewed: Mar. 25, 2011
I increased the seasonings about 50% and used vanilla instead of water. They are very popular at my house. Only thing I'm not sure about is why they are called "Big" when using walnut-sized amounts of dough makes them only about 2.5 inches in diameter.
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Apple Squares

Reviewed: Mar. 5, 2011
Very pleasant dessert. I doubled everything except the sugars and apples, and used a 9x13 pan. I cut the sugar by almost half, using more brown sugar than white. I used 2 and a half times the apples but left out the walnuts to accommodate the kids. I added chopped walnuts to the topping on half of the Apple Squares.
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Grilled Salmon I

Reviewed: Jul. 23, 2014
I usually make blackened salmon, but I had some salmon that had been in my freezer for a while and thought that using a marinade would hide some deficiencies that freezing causes. It worked. This marinade was super easy to prepare, especially since I stuck to the recipe without any alteration in ingredients. I did, however, bake it in the oven rather than grill it. I took the advice of others and cooked it for about 12 minutes at 450 degrees, followed by a couple of minutes at broil. It came out nice and moist and flavorful. It was a nice change from the normal way I cook salmon.
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Peanut Butter Popcorn Balls

Reviewed: Mar. 2, 2015
Yep, totally addictive. A half cup of unpopped pop corn makes ten cups of popcorn, so I just cut everything in half. It was plenty. I didn't have light corn syrup so I used dark. It gave it the color of Cracker Jacks. We didn't bother to form popcorn balls -- just ate it from the bowl. We split it up and added chocolate to half which was mandatory for the chocoholics in the family. It was terrific both ways.
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Grilled Shrimp

Reviewed: Jun. 22, 2015
The flavor was nice but it was too salty. I blame the store brand of Cajun seasoning which probably has more salt than a more expensive brand. If I use this recipe again, I'll leave out the seasoning salt to reduce the saltiness.
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Mom's Best Pork Chops

Reviewed: Mar. 22, 2011
I took another reviewer's suggestion and used Ritz crackers instead of Saltines and also increased the seasonings. This worked well for me because we have one family member who is fatally allergic to dairy and one who won't eat pork. It is difficult to find breadcrumbs that are dairy-free, but easy to crush crackers. I substituted boneless, skinless chicken breasts for the non-pork person and it was a great success. The chicken worked out even better than the pork. One other point, both meats looked better before I turned them. I think they really didn't need to be turned.
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Orzo and Rice

Reviewed: Apr. 7, 2013
This version of the recipe is just a starting point. I added mushrooms, onions, garlic, and some lemon rind, but I think almost anything can be added. I plan to throw raisins and nuts into this side dish in the future. I also try to use my own stock instead of boullion.
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Joseph's Best Easy Bacon Recipe

Reviewed: Jun. 14, 2015
A pound of regular-cut bacon takes two cookie sheets. I rotated the pans at the seven minute mark to get even cooking. The bacon was not finished cooking at 15 minutes so I rotated the pans again and cooked them for three more minutes. It took another four minutes after that. Although it is true that the bacon cooks perfectly and doesn't curl up like when cooked in a frying pan, it still seemed liked a lot of trouble. It required four layers of aluminum foil and I had to deal with the bacon multiple times during the 22 minutes it took to cook. If I do this again, I'll try adding some flavors like maple or brown sugar (or something savory) to make it more interesting.
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Simple Whole Roasted Chicken

Reviewed: Jul. 17, 2014
The unusual set of spices attracted me to this recipe. I followed the recipe exactly, but wish I had increased the amount of seasoning. I was disappointed with the flavor which was basically bland. If I were to make this again, I would probably triple the amount of spices.
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