George W.R.Egonut Recipe Reviews (Pg. 1) - Allrecipes.com (13853345)

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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Nov. 4, 2010
I made this exactly as recommended, with Sweet Baby Ray's Buffalo Wing Sauce (my favorite) and homemade ranch dressing mix. I served it on buns with bleu cheese dressing and it was phenomenal.
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1 user found this review helpful

Best Beef Stroganoff

Reviewed: Jan. 1, 2010
This is a good recipe as is, but I felt a few changes were needed. First, increasing the flour to 3 T. tightened up the sauce considerably. Also, 3 T. of lemon juice would have put the sauce far beyond the familiar tang associated with stroganoff; I reduced to 2 T. and it was still a bit much. Also, a bit of salt and pepper really brought out the flavors. As mentioned by many others, it's really a good idea to brown the meat first. In all, a very good recipe!
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3 users found this review helpful

Pepperidge Farm® Southwestern Strudel

Reviewed: Dec. 6, 2009
Good recipe. I used taco sauce instead of salsa, and served with cilantro and chopped tomatoes.
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5 users found this review helpful

Chili I

Reviewed: Nov. 12, 2009
Perfect chili recipe as is. If you're very sensitive to heat or have kids that are, I would halve or omit the cayenne, but the amount here isn't spicy to my taste.
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2 users found this review helpful

Salmon with Lemon and Dill

Reviewed: Nov. 8, 2009
This dish is very lemony, but in a satisfying way. I think that, as previously mentioned, one will want to back off the dill by about half, and it would help to reduce the cooking time to about twenty minutes and/or cover the dish in aluminum foil to help keep it moist.
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2 users found this review helpful

Broccoli Chicken Divan

Reviewed: Nov. 1, 2009
As mentioned before, it is a little on the bland side as prepared here, but a little bit of salt and an herb or two can help with that. We went with a little marjoram and oregano. Also, when cooking the chicken, we cooked it with garlic, salt, pepper, and a little bit of lemon juice. You can pretty much tweak it however you like and make it a five-star recipe for you!
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0 users found this review helpful

Tacos in Pasta Shells

Reviewed: Oct. 5, 2009
This is a very good recipe. For my own personal taste, I followed some of the suggestions in other reviews. I replaced the taco sauce with enchilada sauce and served the taco sauce on this side. Instead of just chili powder and salt, I made the seasoning blend that I use for authentic beef tacos. I did not use the crushed chips, as they didn't seem to go with the rest of the recipe. Also, instead of topping with sour cream and onions, I used a homemade pico de gallo, black olives, and sour cream. It's great that this is not only a delicious recipe as is, but that it can be changed in so many ways to accomodate different tastes. Next time I may even use chicken instead of beef! Thanks for the fantastic recipe.
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Tuna Noodle Casserole I

Reviewed: Aug. 20, 2009
This is a great quick dish that can serve as a base for a lot of customization. The proportions are definitely light. The sauce needs to be at least doubled. However, the possibilities are endless. Different types of cheeses and seasoning can be tried and the amount of milk can be varied to control the thickness of the sauce. Different vegetables can be added. This is a great dish that is very open to possibilities, and still stays cheap and easy.
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Tangy Tuna

Reviewed: Aug. 20, 2009
Sorry, this is a poor preparation even for canned tuna. Also, to clear up some confusion, there's no such thing as a vegetarian who eats seafood, because vegetarians don't eat the meat of any animal. Pescatarians, however, do.
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13 users found this review helpful

Easy Chicken and Dumplings

Reviewed: May 18, 2009
This is a tasty and fast recipe. I added some frozen vegetables in the last few minutes of cooking, and nearly doubled the amount of broth. Also, adding some herbs (I really like tarragon in this) adds some flavor depth. In all, it's a great recipe!
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4 users found this review helpful

Chicken, Cheese, and Biscuits

Reviewed: May 16, 2009
Excellent recipe. As did some reviewers preceding me, I made biscuits and served them alongside, cutting out the baking entirely. The mustard and sage add a nice depth to the test, although I felt that the bouillon was a bit too much salt for my taste. I would halve it next time. All in all, a great-tasting recipe that is simple and quick to make.
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2 users found this review helpful

Guacamole

Reviewed: Apr. 25, 2009
Excellent recipe. The most important thing is to make sure you get good, ripe avocadoes (which is especially difficult for us in the Midwest). If you do that, this recipe comes out perfectly.
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0 users found this review helpful

Bacon Gravy for Biscuits

Reviewed: Apr. 20, 2009
As is, the recipe is bland and way too thick. Many of the suggestions below hold true for any good gravy, particularly about having the same numbers for your proportions: your drippings and flour should be exactly the same amount, so as to make a proper roux, and the milk should be incorporated slowly, in small batches. Remember too that you should shoot for a consistency slightly thinner than what you want your end result to be, as it will thicken a bit on standing.
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1 user found this review helpful

Beer Dip I

Reviewed: Apr. 19, 2009
This is a great dip that's very flexible and can go with a lot of different food items. I personally like to make it with Guiness and eat it with tortilla chips, but when I make it for others, I usually use Amber Bock or Blue Moon and serve it with some medium-thick pretzels. It is a little bit hard after refrigeration, but it's perfect once it's softened at room temperature for a few minutes.
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Salmon Chowder

Reviewed: Apr. 19, 2009
This is a good recipe, but a bit on the bland side. I added some dill, and that brightened the flavor considerably.
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16 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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