Ad-lib Cook Recipe Reviews (Pg. 6) - Allrecipes.com (13431286)

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Chicago-Style Hot Dog

Reviewed: Mar. 20, 2010
This is how we've always made them for this Chicago-suburb gal's family. As a military family, I get lots of reactions to some of these toppings, but this is how they should be eaten!
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2010
Shockingly good. Usually, my crockpot roasts are dry, this was moist and delicious. Perhaps it was the large amounts of sugar and salt in the packet :) I added the veggies half way through the cooking as other cooks recommended. Skipped the cabbage (I knew it wouldn't be eaten). Served it with a side of leftover sauerkraut...hey, I'm German-American, not Irish! I only cooked 2 lbs and I still have half left over to make reubens another day.
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Juiciest Hamburgers Ever

Reviewed: Mar. 10, 2010
I put in just enough bread crumbs so the patties wouldn't be too tacky to handle. I figure I get enough bread-products with the bun. My family didn't comment on these one way or another. Not sure they noticed. I think I'll just stick with 100% beef topped with garlic powder and crushed black pepercorns and save the hassle. Glad to give it a try tho Jane.
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Beef Pho

Reviewed: Mar. 2, 2010
Couldn't find beef knucles and didnt' have enough anise pods. That being said, the broth smelled better than it tasted. Lacking a little something. This takes a lot of work, but alas, we no longer live near any Vietnamese restaurants and I crave Pho. I will definitely try it again using more anise.
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Sausage-Stuffed Eggplant

Reviewed: Feb. 17, 2010
Although the kids still don't love eggplant, they like this better than eggplant parmsan. My changes include: only used 1/4 pound sausage and added 1 large shallot that I sauted when browning the sausage, crushed fennel seeds, pinch of cayenne. I pulsed everything in my chopper to hide chunks too.
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Queso Catfish

Reviewed: Feb. 13, 2010
Just like other folks, I had to cook this twice as long before the fish was flaking. The crust was crunchy and just a bit spicy (my 8 yr old complained). I cheated on the queso by melting cheese and adding in salsa...same effect. A nice change of pace. I'll probably make it again.
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Spinach and Leek White Bean Soup

Reviewed: Jan. 31, 2010
Sorry, but this was bland. It wasn't bad, but it wasn't yummy. I'd use some other spice other than cumin. My husband added a 1/2 t of garlic/chili sauce to his serving. However, as the kids and I didn't care for this, he's going to be having this for lunch 3 more times :(
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Beef Bourguignon III

Reviewed: Nov. 24, 2009
I agree, it was a heavenly smell while cooking. However, my results were not as great as hoped. I bought a rump roast, marinated and cooked it as the recipe dictates, but the meat was tough. The wine/mushroom gravy was awesome. I'd try again if someone has a suggestion.
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Roasted Garlic Lemon Broccoli

Reviewed: Nov. 22, 2009
I liked this, but more garlic please! Finicky kids still prefer gooey cheese sauce poured all over the broc, but that figures.
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Crispy Catfish

Reviewed: Nov. 12, 2009
High marks from fussy kids! Like some of the other folks, I soaked my fish in milk for a few hours. I tried greasing the grill prior to turning on the gas, but I normally have to burn off the stuff from last night's grilling. I was nervous that the coating would stick to the grill. But amazingly, it didn't. Even my husband noticed this. Here are my changes to the recipe: I used 1/2 panko crumbs and 1/2 saltines, used garlic powder instead of garlic salt, used celery seed rather than celery salt. It definitely had enough salt with the crackers and the seasoned salt. Thumbs up!
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Grilled Chicken Thighs Tandoori

Reviewed: Nov. 10, 2009
The flavor was good (I ended up marinating for 2 days). I think I need to learn more about 'indirect' heat..i.e. turn the middle burner off, not just down! The outside was black. I'd give it another try and I think it would turn out much better.
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Smashed Cauliflower

Reviewed: Oct. 4, 2009
Maybe I did something wrong, but I really followed the directions! The liquid didn't reduce to half, even after 20 minutes. There was still a cup of liquid in the pot.
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Burgundy Pork Tenderloin

Reviewed: Sep. 27, 2009
The instructions didn't indicate whether to cover or not cover. I compromised and covered for the first 30 minutes, then uncovered for the last 15. I turned the pork over too, so the whole tenderloin would be purple :) The amount of liquid (2 cups) was too much for what my gravy packet needed (1 cup), so I needed to thicken after I strained off the celery & onions. I added kitchen bouquet to make it look a bit more brown ("Why is the gravy purple, Mom?" was still asked since I made sure to use Burgundy)I made mashed potatoes to share the gravy. Fruity aroma and strong wine taste, which is good. I'd make this again.
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Spinach Tomato Tortellini

Reviewed: Sep. 27, 2009
A very nice change from opening the usual jar of pasta sauce. One kid didn't like the green-look of the sauce, but my husband and other kid really liked it. I'm packing up the leftovers for a school lunch.
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Chicken with Garlic, Basil, and Parsley

Reviewed: Sep. 27, 2009
Like most chicken breast recipes, I found this a bit dry. I used fresh garlic, parsley & parsley from my garden.The flavors were good. I speeded the cooking process a bit by purchasing cutlets (rather than big, fat breasts)and reduced the amount of time in the oven.I agree it is simple.
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Pan-Seared Chicken Breasts with Shallots

Reviewed: Aug. 30, 2009
Still needed something. Added "fox point seasoning" (a Penzy's spice product)on the chicken after cooking, prior to putting on sauce.
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Displaying results 101-116 (of 116) reviews
 
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