Don Recipe Reviews (Pg. 1) - Allrecipes.com (13807175)

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Cream Corn Like No Other

Reviewed: May 26, 2014
It was good. I was a tad taken aback at how different it was from the canned version. But GOOD different. I found it a little thick after the recommended time. I added some water and it quickly smoothed out to my desired consistency. I will make it again for sure.
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Photo by Don

Homemade Hamburger Buns

Reviewed: Dec. 22, 2013
Nailed it! Finally. Taste, texture, size, shape...everything!! The one and only change I made was to pre-toast the sesame seeds. Chef John...you da bomb! Update: I've just completed my third crack at these buns; A+++ . Consistently perfect. I grind my own sirloin and a quarter pound patty is a good match for each bun (there's 8 - each weighing 102 grams). Two pounds of beef gives me 8 patties....perfect!! P.S. These bad boys freeze well, but not for long. They will only do you a couple days otherwise.
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Sweet Restaurant Slaw

Reviewed: Sep. 2, 2013
This is a relatively familiar recipe for me but still remains a favourite for everyone I prepare it for. I also scale back the sugar a tad, sub the oil for a couple dollops of sour cream, white vinegar for white wine vinegar, add a Tbsp of Dijon mustard and the juice from 1/2 lemon and a few shakes of Franks (I did say relatively familiar...lol). I think the moral of the story is that using the staple ingredients is key, but mess with 'em as you like. Thanks for the recipe Sandi!
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Garden Fresh Tomato Soup

Reviewed: Aug. 18, 2012
I pulled 4 good sized tomatoes from the garden, and one nicely ripened red pepper for this recipe (an afterthought). I roasted and peeled the pepper and just tossed it in to simmer with everything. After 20 minutes, I used the immersion blender but found the consistency a bit off yet, so I passed it through a wire strainer. Charlotte, this was an awesome bowl of soup! For you.....5+ stars. Thank you for this. UPDATE: I tried this with chopped garlic. I'm glad I did...a nice touch.
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French Bread

Reviewed: Apr. 22, 2012
Simple, tasty and makes the kitchen smell great! Thanks for the recipe.
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World's Best Pasta Sauce!

Reviewed: Dec. 20, 2011
After the Lasagne recipe, I had little doubt about this one, John. I tried it as is and loved it. I tried it after replacing the water with red wine, adding some chopped diced red peppers and sauted/sliced shrooms and backing off a tad with the sugar, and I gotta tell ya, it was worth the risk. Keep 'em coming John!
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5 users found this review helpful

Anna's Chocolate Chip Cookies

Reviewed: Jul. 20, 2011
I gotta go 5 with this. I used my trusty kitchen aid mixer with the dough hook though. Melted the butter in the MW and went 50/50 with dark chocolate and butterscotch chips. I chilled the dough for an hour to stiffen it up, then rolled a ball, a little smaller than a golf ball for each cookie. It made an even 36 on the convection setting in my gas range. This one's going to my keeper file for sure with big thanks to Anna from my kids, their friends and yours truely! Flat? Cake like? You got me....mine were picture and pallet perfect!
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Jay's Jerk Chicken

Reviewed: Jul. 19, 2011
I just finished BBQing chicken wings and thighs after marinating in this recipe for 24 hours. I used oak briquettes, and bathed the neighborhood in the smoke. UNBELIEVABLEY delicious end result. My only change was the addition of 3 crushed garlic cloves, and one can of beer (which I drank while BBQing). Top drawer for this recipe!!
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Mom's Best Macaroni Salad

Reviewed: Apr. 12, 2011
Surprisingly sweet, even sans the sugar. Even more of a surprise was how much my guests liked it. I will make it again, but will omit the condensed milk and replace it with a bit more mayo, and some whipping cream to see how that goes over.
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Roasted Brussels Sprouts

Reviewed: Nov. 30, 2010
Who-da thunk it? I haven't eatin a Brussel Sprout in 40 years! Simple, and an outstanding side. I might toy a little with the seasoning next time, but that is not to say that these were any less than excellent. Thanks for this one!
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5 users found this review helpful

World's Best Lasagna

Reviewed: Feb. 21, 2010
wow! Can't place exactly what made this recipe so good, but the combo was outstanding. I will back off on the sugar (maybe 1 1/2 tbsp) and maybe thin it out a little with some water - just a personal preference. There was 10 of us and we all loved it. A REALLY nice recipe!
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Jan. 25, 2010
I used run of the mill white potatoes this time and overall was very pleased with the outcome. The oregano was a nice (unexpected by many) touch. I first scaled the recipe down to 8. I also **roasted an entire bulb of garlic then added 1 tsp of garlic salt rather than salt to the recipe while mashing. I added one cup of fresh grated parmesan. I think next time I'll try a 1/2 cup of heavy cream to add that little extra creamy texture that I missed this time. Did I say that I loved the oregano?? That's why the 5 stars! (whoda thunk?) Oh, and just for a fresh little crunch, I also tossed in a handfull of chopped green onion. Yum! **Roasted Garlic = slice off bottom portion of garlic bulb. drizzle with EVOO and S & P to taste. Wrap tightly in foil - cut side up - and roast on 375 for 30 minutes. Mash with fork before mixing in well with potatoes. I served with a Prime Rib recipe I found in here. What a meal!!
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Delicious Peanut Butter Cookies

Reviewed: Apr. 25, 2009
Almost there. I used alot of the suggestions, but still a tad shy of cookies I'm looking for. My 6 year old daughter absolutely loved them. Maybe it's just an age thing(??) Still a really nice recipe.
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2 users found this review helpful

Carrot Cake III

Reviewed: Sep. 9, 2008
I stopped short of 5 stars because this was my first attempt. I'll try a couple more and likely come back and add another star, cuz this recipe kicked butt! Even the company I had that "didn't like carrot cake" gave it rave reviews. I made this sans the pecans and still loved it. Thanx
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Adult Watermelon for BBQ's

Reviewed: Sep. 4, 2008
Jeez...bringing back memories. We used to cut a small lid & then hollow out the melon. Strain the juice discard the meat and return the juice to the shell, with a can of frozen lemon/lime & a quart of vodka or gin and a pile of crushed ice. Put the lid back on, plunk it on the beach with a pair of sunglasses & a ball cap with a few lengths of rubber tubing & well *hic*
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28 users found this review helpful

 
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