DG Recipe Reviews (Pg. 1) - Allrecipes.com (1291525)

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Herbed Chicken Nuggets

Reviewed: Jul. 15, 2008
These were a pretty good homemade alternative to fast food chicken nuggets. I changed a few things based on what I had on hand: I used all dried herbs; I didn't have seasoned bread crumbs so I used Japanese panko and added some all purpose seasoning and paprika (just eyeballed the amount); I didn't add the red pepper flakes; I didn't put the oil in the breading bag, instead I sprayed cooking spray on the pan, put the breaded chicken in the pan, then sprayed a little more cooking spray on top of the chicken. They turned out moist and also tasted good the next day.
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1 user found this review helpful
Photo by DG

Beef Bourguignon II

Reviewed: Mar. 31, 2008
This was really good. I had to take a picture, because the picture that was on the recipe didn't look anything like my results. I used fresh mushrooms and frozen pearl onions, but not as much onion as called for; I just eyeballed the amount. I did everything else the way the recipe instructed.
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3 users found this review helpful

Texas Corn Chowder

Reviewed: Mar. 31, 2008
I liked it and my family liked it. It was very easy to make. I doubled the recipe, but reduced the amount of milk to about 2 1/2 cups because as I was pouring it in, the soup seemed too watery. Also, I used 2 cups of low-sodium chicken broth instead of water and boullion. I also added some all-purpose seasoning and thyme for added flavor.
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3 users found this review helpful

Irish Heritage Cabbage

Reviewed: Mar. 31, 2008
While very easy to make, I just wasn't a fan of the flavor of this. I think it was the nutmeg. I will try the basic recipe again, but change the seasoning.
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5 users found this review helpful

Pork Medallions with Port and Dried Cranberry Sauce

Reviewed: Mar. 7, 2008
This was very good. I used onions instead of shallots.
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5 users found this review helpful

Baked French Fries I

Reviewed: Mar. 6, 2008
These were really good, and a great alternative to fried. When I eat french fries, I like the greasiest, soggy ones, and these satisfied that craving without the grease. The flavor was good too. I will make these again.
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2 users found this review helpful

Sunshine Chicken

Reviewed: Mar. 6, 2008
I was worried about this because the sauce wasn't tasty before it was cooked. After adding heat, though, it came together and smelled and tasted good. Easy for week night cooking. I used boneless skinless thighs, and cooked for about half an hour.
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2 users found this review helpful

Ginger Dipping Sauce

Reviewed: Mar. 6, 2008
This was okay. It was like chunky soy sauce. It wasn't anything special and wasn't worth the effort of chopping onions and peeling ginger.
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2 users found this review helpful

Candy Cane Fudge

Reviewed: Feb. 19, 2008
I used dark chocolate chips. I also put Hershey's candy cane kisses on top while the mixture was still warm, then cut the fudge between the rows of kisses. Another time, I sprinkled the crushed candy canes on top, but didn't mix them into the fudge--I liked this better than mixing the canes into the fudge. Crushed canes can have sharp edges, and I scraped the roof of my mouth with a larger cane piece when I had them mixed into the fudge.
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4 users found this review helpful

Easy Butter Chicken

Reviewed: Feb. 19, 2008
This is a perfect "guideline" recipe. You can add almost any sauce to the basic recipe and have good results.
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16 users found this review helpful

Banana Banana Bread

Reviewed: Feb. 19, 2008
These were really good. My son loved them as well. I used 3 bananas and 2 single servings of cinnamon applesauce.
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1 user found this review helpful

Bok Choy, Carrots and Green Beans

Reviewed: Feb. 19, 2008
Easy and flavorful. I added extra ginger and served it with Chinese Pork Shoulder from this site.
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1 user found this review helpful

Flavorful Flank Steak

Reviewed: Feb. 5, 2008
Flavor was good, and the recipe was very easy.
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1 user found this review helpful

Herbed Chicken in Pastry

Reviewed: Jan. 31, 2008
I like the idea of this, but I couldn't find Puff Pastry at the store, and was told by a store emloyee to use phyllo dough instead. Whatever you do, do not use phyllo dough with this recipe!! It isn't anything like puff pastry (I never used phyllo before, I went with the employee's suggestion--my mistake!). I realized that there may be a problem while I was assembling the packets, but it was too late to turn back. I'll try again with the right puff pastry, and will probably give it more stars.
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3 users found this review helpful

Baked Cod with Roasted Red Pepper Horseradish Sauce

Reviewed: Dec. 3, 2007
The cod was dry, but this recipe gets 5 stars for the sauce--it should be a recipe on its own. I heated the extra sauce and served it with the fish and rice. It was very good on the rice as well. This sauce would be good on beef, pork or chicken. Next time I'm going to put it on hamburgers. For the horseradish sauce I used a recipe from this site (by Carol46) replacing sour cream with plain lowfat yogurt.
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10 users found this review helpful

Pirates' Pork Chops

Reviewed: Dec. 3, 2007
The flavor was good, but the cook time is way too long. Next time I'll brown the chops in a cast iron pan, 3 minutes each side on medium heat; after adding the sauce mixture to the pan I'll put it into the oven for 15 minutes at 350. I make pork chops using this method all the time and they turn out perfectly.
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16 users found this review helpful

Beef and Irish Stout Stew

Reviewed: Dec. 3, 2007
This was about as good as beef stew can get. It's very rustic but tasty. The only ingredient change was that I used one bottle of Guinness (I think this is less than what is called for). After everything was mixed on the stove top, I put it into a crockpot on low. I served it over mashed potatoes in a bowl so it had a bit of a sheperd's pie taste.
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4 users found this review helpful

Kickin' Meatballs

Reviewed: Dec. 3, 2007
These were very good and very easy. I baked them as another reviewer suggested and they were perfectly cooked; I made them about 2" and cooked for 25 minutes at 350 then put them in tomato sauce while the pasta cooked. I don't like dill, so I used oregano, and I used dried parsely, but everything else was the same.
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37 users found this review helpful

Displaying results 1-20 (of 61) reviews
 
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