JDRABIK Recipe Reviews (Pg. 3) - Allrecipes.com (133355)

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Boiled Custard

Reviewed: Oct. 31, 2001
This custard is too thin and bland
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12 users found this review helpful

Spanish Pork with White Wine

Reviewed: Oct. 31, 2001
This was just okay. I wasn't too impressed.
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3 users found this review helpful

Lover's Beef Burgundy Filet

Reviewed: Oct. 31, 2001
This is SOOOO yummy! I marinated some steak in this overnight, and it was wondrful! I will definitely use this marinade again!
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0 users found this review helpful

Cafeteria Carrot Souffle

Reviewed: Nov. 15, 2000
This souffle tastes EXACTLY like the one made by Piccadilly Cafeteria! DEEEELICIOUS! There are a two caveats, though: 1. If you don’t have a food processor that will chop the carrots VERY fine, it’s not worth making this recipe – it will taste like…boiled carrots. I thought I could “chop” up the boiled carrots with my hand mixer, but it didn’t work too well. The large chunks of carrots didn’t taste good at all. It also didn’t look very appetizing. 2. If you are halving or otherwise modifying the amounts in the recipe, ROUND DOWN on the eggs. I rounded up, and it made the soufflé very eggy-tasting and too moist. Otherwise, GREAT recipe!
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121 users found this review helpful

Boiled Custard I

Reviewed: Sep. 21, 2000
I found this custard very bland; it tastes like cornstarch.
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7 users found this review helpful

Curry Chicken Salad

Reviewed: Jul. 21, 2000
I used Perdue Shortcuts to prepare this. It's nice to have an alternative to tuna salad, since I am on a low-carb diet. This tastes GREAT!
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5 users found this review helpful

Buttermilk Pie I

Reviewed: Jul. 21, 2000
Out of curiousity, I tried this recipe -- it's pretty good, especially if you're a custard fan! The buttermilk gives it a different sort of tanginess.
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7 users found this review helpful

Cuban Pork Roast II

Reviewed: Apr. 11, 2000
I marinated the roast for only 24 hours; I think it might need at least 48. Also, it was not as flavorful as it could have been, (despite using a total of 16 cloves of garlic) so next time I will definitely salt and pepper the roast before cooking it. Otherwise, the marinade made it pretty good!
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18 users found this review helpful

Chicken Scarpariello

Reviewed: Mar. 28, 2000
This dish is quite delicious, but I prefer a stronger flavor in the meat, so I salted and peppered the chicken BEFORE sauteeing, and I browned the garlic in the oil BEFORE browning the chicken pieces, so that the oil was infused with the garlic flavor. This also made for faster preparation! Thanks Jill! Great recipe! It's so hard to find things my five-year-old husband really likes!
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150 users found this review helpful

Displaying results 41-49 (of 49) reviews
 
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