Iwilltryitonce Recipe Reviews (Pg. 1) - Allrecipes.com (13323943)

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Sarah's Dry Rubbed Chicken

Reviewed: Aug. 6, 2012
This was great. Didn't use all the rub and it was a 5.5 lb chick. Could only get 1/2 an onion in it. Definitely cook at least 12 min.a lb. Which is what I do for a free range turkey. You'd think a small chick. would be less. Anyhow I kept it in the refer over night. And served it to guests..serve experiments to the guests! LOL. I did the first 10 min at 450 and had the breast up and after the 10 min turned it over and turned the oven down to 350...so the breast was down. More moist that way. It was flavorful and moist! A very good recipe and I am picky! I will do it again and again and again!Well when I remember to do it the night before! I would recommend "soaking"it over night.
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1 user found this review helpful

Mulligatawny Soup II

Reviewed: Jan. 2, 2012
I live 40 miles round trip from a grocery store and a modest 1 at that...so I improvise a lot. This soup is excellent. I don't know if I have had real Mulli. soup of not..doesn't matter..this a good base soup. I have made it twice. Both with a lamb stock and added lamb meat. Don't have the fancy ingredients. 1st time no red lentils. Still great. This time lentils ( used the rest powdered, ginger cardomon etc) It was good but sill missing something..as tamarinds aren't something I have or get on short notice...I put 2 big spoonfuls of Major Grey Chutney in. Worked great. I love this recipe! So does my husband who likes mild things. Had chiles the first time( no seeds) and used cayanne as someone suggested this time. If something is missing from a recipe I can usually figure out what it needs...once again good stand alone or a base to create your own soup. Liked the chicken idea too. Might add that it is imparative to "fry" the spices. Plain Curry is best done that way to . Breaks loose the aroma and flavors.
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5 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Sep. 6, 2011
SO SO ..as another reviewer said it does have potential. I used the Dijon and cut the paprika...the problem is no flavor. It was moist...I even put it in the oven at 450 to sear it and left it there for 10 minutes at 450. ..then turned it to 350. Next time I'll remove the skin and marinate it for a couple days...there just was no flavor other than on the skin.
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3 users found this review helpful

Almond/Apricot Coffee Cake

Reviewed: Feb. 1, 2010
This is a good "basic" recipe. The cake part is excellent and moist, it does neeed too cool and maybe sit overnight. I have made it 3 times. 1st time, the original, needed work. So I made up some tart pie cherries(2T corn strc.1/2 c. suger) I used a 8" square pan. I used 1 c. total almonds ( one time even slivered ) and then made a struessel for the top(with almonds). So I do think the original cake part is a great leaping off point but as is I think it needed something more to give it some pizzaaz!!!
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4 users found this review helpful

Honey Poppy Seed Dressing

Reviewed: Nov. 26, 2009
This is an easy quick very tasty recipe. No artificial stuff....I used champaigne vinegar...you can't go wrong with this recipe.
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Great Pumpkin Dessert

Reviewed: Dec. 8, 2008
We didn't think this even came close to comparing to pump. pie as a substitute. I thought it was too sweet. Neither of us liked the texture. I feel there needs to be a greater difference in texture between the pumpkin and the cake. ( I used the spice cake mix)I won't make it again. Certainly wouldn't call it great.
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