Wendy Recipe Reviews (Pg. 1) - Allrecipes.com (13572882)

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Uncle Bill's Chicken Strips

Reviewed: Sep. 6, 2009
I love this recipe & method! I only changed it in that I "eyeballed" the measurements, but I know I poured extra buttermilk in the bag. [Oh - I used a gallon bag to squish the egg & knead the buttermilk into the mix - less dishes!] I also let the chicken pieces "soak" for awhile while I tended to other things (checking homework, putting dishes away, etc.). This was a big hit & I've made it twice now. One method change: I brushed some melted butter on the bottom of a 1/2 sheet pan before I put the coated chicken on, then drizzled the rest of the butter on top. I used my convection setting & baked for longer than called for until I got the browned look I was going for (I flipped a few times), but I think the buttermilk really worked because once 'crispy browned & delicious' on the outside, the meat itself was still very delicate, tender & moist - My seven year INCREDIBLY PICKY EATER ate really good tonight! (In spite of the garlic and dill which she is not accustomed to.)
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Cowboy Casserole

Reviewed: Apr. 29, 2011
Excellent! I did have trouble with the mixture burning to the bottom of the pan at the very end while the bicuits were cooking (so I couldn't stir). Maybe need to adjust temp more towards very end next time. Even with a burnt bottom this dish was a big hit for my family - thanks for sharing it!
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Tahini Butter Cookies

Reviewed: May 19, 2011
I made these for my daughter's 3rd grade class for her project on Israel. It wasn't a huge hit with all of the kids because of the unique tahini flavor, but the parents liked them and so did I. I added a few tablespoons of honey per previous review. I had no problems with crumbling (I let them cool on the cookie sheet, and then on a rack - as per the directions).
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Apple and Honey Sorbet

Reviewed: May 19, 2011
This was a fun recipe to make! I tripled the recipe as I was making it to bring in to my daughter's class. I did peel about 1/2 of the apples. The flavor & texture were excellent. I was worried because I tasted it before I churned it & the lemon was very strong - but when I served it the next day, the lemon was not overpowering, it just enhanced the apple flavor.
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Golden Rum Cake

Reviewed: May 22, 2011
Wow! I was so proud to serve this! I went "Tropical" by using pineapple cake mix, and using chopped pecans + shredded coconut in lieu of the walnuts. I followed other suggestions of using milk instead of water in the batter, and pouring 1/2 of sauce in bundt pan & putting the cake back in, then the other 1/2 of sauce on the "bottom". Poked the surfaces with a fork first. Also, for the sauce - I added the rum with 3 minutes left to boil, but could still smell the raw alcohol, so let it go an extra minute (I was taking this to a church dinner). The flavor was wonderful & obviously not "boozy". It was a HUGE hit with everyone!! I look forward to trying more variations.
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Persian Melon Salad

Reviewed: Sep. 22, 2011
So fresh & delicious! I substituted honey for the white sugar, and I'm pretty sure I used more mint than called for - but it was wonderful. I had never heard of pickled ginger, and look forward to using it often in the future now. Thanks for sharing!
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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Oct. 3, 2011
Followed the recipe exactly - and it was great! Husband & 9 year old said it was the best chicken I ever served! (served w/ mashed potatoes, steamed brocolli & carrots) Thank you for sharing!
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Candy Corn Bark

Reviewed: Nov. 3, 2011
White chocolate seems to challenge me! I burnt it the 1st time in the micro (was being careful too), and my second attempt never got it to a "drizzle" stage - it was always too thick for that. I globbed it on to the goodies as best I could, and it wouldn't spread, so I was making a mess of it - BUT then I threw the whole blob into a mixing bowl & mixed it together with my hands & then pressed it back out on a cookie sheet - and all that really matters is that it turned out great in the end! I added peanuts & cranberries, skipped the raisins & sprinkles. Will make again, but will just use my revised method of mixing in a bowl to save myself some frustration!
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Slow Cooker Beef Pot Roast

Reviewed: Apr. 25, 2012
I will never make pot roast another way! So much better than the shortcut of using packets of seasonings & gravy - worth the extra bit of time and effort!
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Chocolate Cheesecake II

Reviewed: Jun. 19, 2012
Fantastic recipe! For the topping I doubled the cream only, and it was perfect - I poured it all on and it made a nice thick topping, & some dribbled down the sides a little where the cake had pulled away from the pan. Very pretty & everyone is raving about it!
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Candied Carrots

Reviewed: Nov. 5, 2013
Wow! I would have been making this for YEARS now had I realized how simple it is. I love that this recipe is not cloyingly sweet too - the carrot is the star of the dish here, not the candied coating. I doubled the recipe, using a 2 lb bag of baby carrots from the convenience section of my market. My only substitution was that I used 1/4 C brown sugar + 1/4 local honey in lieu of the 1/2 C sugar I would have used since I was doubling.
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Delicious Ham and Potato Soup

Reviewed: Nov. 5, 2013
This is a fabulous soup! I'm an experienced cook in general, but had been intimidated by soups. I'm hooked now!! I sort of doubled the recipe because I wanted to have enough to share with our elderly neighbors. I did use half-n-half in lieu of milk, but I tried to make up for that by using more broth and all the vegetables. I did add some shredded carrots too because I had them on hand & I thought they would make the soup pretty (they did). This was excellent!!! I had so many compliments from everyone I fed. And if any new cooks are reading this - don't EVER be nervous about trying to make a great soup - start with this one!
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Honey Glazed Ham

Reviewed: Nov. 5, 2013
This glaze is AMAZING!! I'm lazy so didn't use a double boiler the last several times I've used this recipe - I just kept a close eye on the little saucepan I was using and stirred it up every time I noticed it while prepping all my side dishes and adjusted the knob on the stove to keep it from caramelizing in the pan. Half the time I had the burner off & only turned it in again to loosen and smooth the glaze out again right before I brushed the ham. This is now MY recipe for making ham! (Thank you Miss Colleen!!)
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