Brandy Brow Recipe Reviews (Pg. 1) - Allrecipes.com (13131443)

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Hungarian Goulash II

Reviewed: Feb. 13, 2012
This dish was easy, tasted very good, and was a nice change from our everyday fare. It was a tad too salty, so I'll reduce that a bit next time (could have been my measuring.) It even made tough stew meat tender and flavorful, much better than the regular beef, potatoes, and carrots stew I usually make. I will definitely make this dish again.
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Cafeteria Macaroni and Cheese

Reviewed: Mar. 27, 2009
I used cheddar, 50/50 cheddar, and Colby cheeses. Omitted hot sauce in favor of pinch of white pepper. Mixed with milk mixture before combining with macaroni. Used crumbled fried onion topping and crumbled one slice of oat bread on top. Fried onions provided grease to brown the top. Oily, but not bad. Tasted quite good. Will make again, perhaps without the Worcestershire sauce next time. Thanks for a good recipe. It's much better than the first one with cream cheese I tried here!
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Jay's Signature Pizza Crust

Reviewed: Jan. 24, 2009
This recipe tasted like dry, bland pie crust, and it needs way more flour before turning it out to knead. Definitely won't make this again. I'm surprised at the number of five star reviews.
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Home Style Macaroni and Cheese

Reviewed: Jan. 19, 2009
I used a blend of cheeses including cheddar, extra sharp cheddar, monterey jack, queso quesadilla, and asadero, and added bacon. Everything else was exactly as the recipe ordered. Several of us found we didn't like the cream cheese flavor so well and felt it needed more sharp cheese and mustard, and I think it was the cream cheese that upset my stomach. Will try again with these changes. Good creamy recipe, just not fully suited to our tastes.
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Honey Mustard Grilled Chicken

Reviewed: Jan. 11, 2009
Love this meal--everyone did except for one of my kids who hates mustard, but we can't count him. The only thing I regret is that the chicken I used, which I thought was chicken breast, turned out to be thighs. The honey mustard was the saving grace. The only thing I did differently was to use regular yellow mustard mixed with a bit of French's Honey Mustard instead of the Dijon because Dijon is too spicy for us. And of course I made extra sauce for dipping. That turned out great for dipping other things, too. Thanks for a fab recipe.
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Campbell's Skillet Chicken Parmesan

Reviewed: Jan. 11, 2009
I needed a quick recipe, so used this one, but was skeptical because it looked bland. So I sauteed minced garlic in the olive oil and then browned the chicken in that. I didn't have Italian sauce, so I used the meat Prego sauce I had, and put in double the amount since I have a large, sauce-loving family. Also misread the directions and thought it said to put in a half cup of Parmesan cheese. So glad I did! It was delicious with the extra cheese. The entire meal was a hit. It's the first meal in a long time where the dinner table, with all six of my kids, was quiet--because everyone was busy eating. Will definitely make this again with my modifications.
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G's Flank Steak Marinade

Reviewed: Jan. 11, 2009
OK marinade--reminded me a bit of a teriyaki marinade I used to love that a local restaurant carried years ago before it closed, but overall, it wasn't anything special. We used a low sodium tamari sauce after reading the reviews about too much salt, added more brown sugar, and marinated it 18 hours. May still make it again, but am looking for something better.
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Cream Peas

Reviewed: Jan. 11, 2009
A few of my picky veggie kids (who like frozen peas and corn above any cooked) actually ate this--and went back for seconds. My husband who isn't fond of peas at all took seconds, but that could be because he was still hungry after small meat portions. I made this using half and half instead of heavy cream, used a tad less butter, and it gave a perfect creamy consistency. I also used canned peas because I figured it was the only way they'd be eaten. (I was right.) So I omitted the salt and water because what was in the can already provided it and figured if it needed more salt, I could add it on my plate, which I did, though others didn't. I found the recipe a bit bland for my palate and will probably add a little onion next time and/or garlic next time, but this is a very good cream pea side dish that I will surely make again.
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Spinach Bars

Reviewed: Jan. 6, 2009
Pretty good recipe. Tastes a lot like spanakopitas that I really like. A bit too salty (I used frozen, unsalted spinach, but it could have been the sharp cheese), but that's an easy fix. Most of the kids didn't like it, but that's kids for you. Thanks for a good recipe.
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Easy Caramelized Onion Pork Chops

Reviewed: Jan. 4, 2009
Too much salt, pepper, and grease ruined the dish, particularly the Vidalia onions I used which tasted like a mouthful of salt. The only saving grace was that I used half the pepper and the pork steaks were an inch thick; otherwise, it would have been unbearable. I gave it a three rating because my kids and husband said it wasn't that bad--but they didn't eat the onions. I won't make this again.
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Thyme-Rubbed Steaks with Sauteed Mushrooms

Reviewed: Jan. 1, 2009
I made this without the sauce since most of my family doesn't like mushrooms, and reduced the garlic in half and quartered the pepper because of family sensitivities, and my family loved it. We'll definitely make this again.
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