JDRABIK Recipe Reviews (Pg. 1) - Allrecipes.com (133355)

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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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154 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

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

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

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

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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126 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

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

Boiled Custard

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

Microwave Spiced Nuts

Reviewed: Nov. 29, 2001
This recipe was just okay. Not sweet enough.
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0 users found this review helpful

Brownie Biscotti

Reviewed: Nov. 30, 2001
I didn't like this recipe at all. It was chalky-tasting, and took forever to soak up my coffee.
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1 user found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Dec. 19, 2001
*swoons* These cookies are the BEST! Really worth the extra effort! Five Stars!
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0 users found this review helpful

Creme Fraiche Chicken

Reviewed: Dec. 19, 2001
Stupendous! I added extra garlic (because I love it) and it was fantastic!
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2 users found this review helpful

Sesame Anise Melts

Reviewed: Feb. 19, 2002
Except for the anise flavor, these cookies were dry and tasteless. Even my husband, who loves anise and sesame, refused to eat these cookies.
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2 users found this review helpful

Impossible Buttermilk Pie

Reviewed: Feb. 22, 2002
SOOO YUMMY!!! But I do have one question: is the "crust" supposed to be on TOP of the pie? Because that's how mine came out! Still extremely good! My husband took one look at it and just HAD to have a huge piece! (And he's a really picky eater too)
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1 user found this review helpful

Banana Cake I

Reviewed: Mar. 22, 2002
Excellent! Great flavor and texture!
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8 users found this review helpful

Chocolate Mousse Pie

Reviewed: Aug. 20, 2002
Can you say YUMMY??? The only thing I would do differently is chill the chocolate part until VERY firm (maybe overnight) because my whipped cream topping (I used peppermint instead of almond) just kind of sunk into the chocolate, since the chocolate was still quite soft after 1 hour.
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33 users found this review helpful

Grand Marnier Brownies

Reviewed: Oct. 3, 2002
DELICIOUS! This is a very wet, soft brownie, with the perfect amount of Grand Marnier. I would recommend cutting them into 1-inch squares because they're so rich. HINT: pour the batter into the pan, and then sprinkle the chocolate chips on top of the batter. (Mine sunk to the bottom and melted.)
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25 users found this review helpful

Chocolate Cream Pudding

Reviewed: Oct. 3, 2002
Velvety! This is definitely the best homemade pudding recipe I've ever tried! No starchy taste, no overly stiff texture.
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2 users found this review helpful

Buttermilk Garlic Dressing

Reviewed: Oct. 10, 2002
This recipe is quite delicious and so easy!!! I used lowfat mayo, and it came out great!
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7 users found this review helpful

Displaying results 1-20 (of 55) reviews
 
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