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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150 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

Crab Imperial II

Reviewed: Aug. 22, 2003
DEEEEE-licious! Easy and quick to make. I portioned this into four 6-oz ramekins instead of the pie tin, and it was great. This is very spicy, so I think I will cut the cayenne in half next time. Definitely a keeper!
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69 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

Pan De Sal II

Reviewed: Jun. 10, 2003
These rolls taste really good, but I tried the recipe twice, and both times, it came out really heavy; it hardly rose at all. Maybe I need to go lighter on the flour?
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26 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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24 users found this review helpful

Eggnog Quick Bread

Reviewed: Dec. 18, 2002
This bread tastes REALLY good, but the recipe definitely needs to be tweaked. Even after I added extra oil, as another reviewer did, I found this bread still very dry. (Maybe a little less flour?) Anyway, this was really good in a trifle, because the custard made up for the dryness of the bread.
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23 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

Boiled Custard

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

French Tourtiere

Reviewed: Aug. 2, 2004
This pie is DELICIOUS! Even my five-year-old husband who refuses to eat like an adult LOVED this dish! It was easy to make and tastes great. I was nervous about using a spice like mace on meat, but the spices were perfect. I wouldn't change a thing about this recipe!
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9 users 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

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

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

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

Pumpkin Cheesecake II

Reviewed: Nov. 21, 2002
This is by far the best cheesecake recipe I've ever tried! It is creamy and rich, without being too heavy. It was gone in no time!
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6 users found this review helpful

Easy Mini Quiches

Reviewed: Jul. 28, 2007
This was flavorful, but not a quiche! I would call it a muffin.
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5 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

Easy Creamy Vanilla Fudge

Reviewed: Apr. 7, 2004
This tastes like cheap icing. If you don't cook it long enough, it's runny, if you cook it too long, it flakes and hardens. But it really does taste just like hardened confectioner's sugar.
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4 users found this review helpful

Seafood Salad III

Reviewed: Sep. 7, 2011
I didn't like this at all. To me, the whole thing tasted like sweetened mayonnaise and green peppers. I tried adding more vinegar, but it didn't improve the taste. I am looking for a recipe like the seafood salads you get in restaurants, but this is not it.
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3 users found this review helpful

Greek Butter Cookies

Reviewed: Nov. 26, 2002
I found this dough too sticky and soft to work with, even after refrigerating. Also, at 400 degrees, the first batch was scorched! These came out nice in the end, but not spectacular.
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3 users found this review helpful

Displaying results 1-20 (of 49) reviews
 
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