Dollie Recipe Reviews (Pg. 1) - Allrecipes.com (13301319)

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Bumbleberry Pie I

Reviewed: Jun. 19, 2009
This pie is so good. I did as others sugested and cut the sugar to 3/4 cup. I used blueberries, strawberries, raspberries, apples, and rhubarb. OMG, so good. It went so fast I had to make another one the next day.
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10 users found this review helpful

Guinness® Corned Beef

Reviewed: Aug. 1, 2011
I made this for a restaurant I worked for and was told by many that is was the best they ever had. I did not change any of the ingredients but I did cook it at 225 for 4 hours. Great flavor and super moist.
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7 users found this review helpful

Pastrami Chicken Wings

Reviewed: Jan. 29, 2013
These were great. I've been looking at this recipe for a while and finally gave it a try. Glad I did. I did not use the white pepper but did not adjust the black to make up for it. I also did not add the cayennne. I coated in oil first then I mixed together all the dry ingredient except the flour which I sprinkled and coated last. I baked in a large glass baking dish coated with extra spray. No sticking at all and they were awesome.
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6 users found this review helpful

Chicken David

Reviewed: Jun. 1, 2009
This recipe is sooo good. I had an italian friend tell me that this was the best chicken dish he had ever had in his life. I made just a few changes for personal taste only. I used about 8-10 chicken tenders instead of breast. I didn't add mushrooms because I don't care for them. I added about 1/2 cup of fresh grated parmesan cheese to the sauce and use a full cup of marinara. Exellent Dish!!!
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6 users found this review helpful

Italian Sausage Chili

Reviewed: Oct. 3, 2010
This wasn't bad but "no garlic"? I doubled the recipe, added 1tsp garlic powder. 1 1/2 tbsp chili powder and 1/2 tsp cumin. This added a lot more flavor.
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5 users found this review helpful

Cajun Pasta Fresca

Reviewed: Jul. 24, 2011
This is soooo good. I used 1 28oz. can of diced tomato and one large fresh garden tomato, 1/4 cup of fresh parsley and only 1/2 cup of parmesan cheese because I didn't have mozzarella on hand. It was great. I will be making this one often.
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3 users found this review helpful

Cheese Fondue

Reviewed: Jan. 3, 2015
This is the first time making fondue and it came out yummy. I have to confess that I used a cheap cooking wine that you can buy in the grocery store. I did this because I normally do not love cooking with wine as it can take over the flavor of a dish to me. The cheap cooking wine is not so intense. I did however spend a good amount on the cheese. I rubbed down the pot with a garlic clove for flavor. I also added a dash of worcester sauce and a few drops of lemon juice, also a sprinkle of mustard powder. I coated the cheese in flour as recommended. This had no clumping and was very smooth. Delicious!!!!
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2 users found this review helpful

Waffles I

Reviewed: Dec. 2, 2014
Excellent recipe. I let the batter rest for about 15 minutes before cooking. Really crispy and light.
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1 user found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Nov. 16, 2014
Creamy and very yummy...
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1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 26, 2014
Two words "Crazy Good" Did not change one thing.
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1 user found this review helpful

Polynesian Sausage Supper

Reviewed: Oct. 26, 2009
I change a few things in this recipe and it came out great. First I cooked the sausage, onions, peppers and pineapple in oil on medium-high heat until nice and pan fried brown. Then I added 2 Tbsp of brown sugar and cooked until gooey. I did not add the tomatoes because I though it would change the polynesian flavor. I added 2/3 cup chicken broth and a tiny bit of crushed red pepper flakes. I used 1 tbsp of corn starch in the reserve juice and at the end added 1 tbsp white vinegar and cooked a minute longer. The flavor was great. Served it over rice.
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1 user found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 26, 2009
This recipe is excellent. It is key to refridgerate the wings to keep the batter from falling off. Sooooo Goooood!!!
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1 user found this review helpful

Original Irish Cream

Reviewed: Apr. 7, 2009
This taste great. I've also made a low fat version using fat free cream and fat free sweetend condensed milk. Not as tasty as the original but still enjoyable without the guilt.
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1 user found this review helpful

Best Cream Of Broccoli Soup

Reviewed: May 25, 2015
Love, love, love this recipe. I did not puree. I just used a potato masher for the broccoli. Kept all the ingredients the same.
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0 users found this review helpful

Bread and Butter Pickles II

Reviewed: Feb. 4, 2014
I love this recipe. Very good. I did put the vegetables in a salt and ice bath for 2 hours and rinsed before moving to the next step.
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0 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jan. 27, 2010
This is the best cheesecake ever!!!! Like a ditz that I can be, I forgot the flour. Didn't need it. I had people tell me that it was the best they ever had!!!
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0 users found this review helpful

Mexican Shepherd's Pie

Reviewed: Oct. 26, 2009
This was very good. I made just a few changes based on other reviews. I add Rotel tomatoes instead of dices, this added some heat, and I add the cheddar cheese before the corn muffin mix so that it could melt in with the other ingredients. This was a good quick recipe.
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0 users found this review helpful

Beef Stew Supreme

Reviewed: Jul. 17, 2009
Soooo good on a cold winters night.
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0 users found this review helpful

World's Best Lasagna

Reviewed: Apr. 7, 2009
This was very good. I didn't cook the sauce as long as the recipe called but it was still excellent. The only thing I would change next time is to eliminate the suger. I don't think you need it since the sausage is already sweet.
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Chicken Cordon Bleu II

Reviewed: Mar. 31, 2009
The sauce is to die for. I had to sub a few items. I used prosciutto and cheddar (it's what I had) and had to use light cream but kept the rest of the recipe as is. WOW. Delish!!! The only thing I might change the next time is use 2 tbsp of butter and maybe 1-2 tbsp of olive oil. Just to cut the fat a little.
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