NathanDC Recipe Reviews (Pg. 1) - Allrecipes.com (13860758)

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NathanDC

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Honey Balsamic Vinaigrette

Reviewed: Oct. 15, 2013
This is pretty spicy, but I love it. I make half a recipe, as I don't like to store vinaigrette with garlic in it for more than a couple of days, even in the refrigerator. The flavor is deep. Thanks a lot.
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1 user found this review helpful

Angie's Perfect Dinner Rolls

Reviewed: Jun. 9, 2013
Made these for a family get-together a week ago. My elderly mother said I was crazy, as she noted the "five or so rises - who does that?" But I'm a believer that you get what you work for, so I tried them. Everyone went crazy over them. So soft, and so tasty (with the butter on top). Even my mother said they were the best rolls we have ever made (although she still proposed that "surely 3 rises would be enough"). I'll continue to make them as the recipe says.
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Photo by NathanDC

Strawberry Cake from Scratch

Reviewed: Apr. 6, 2013
I made this cake for our Easter dinner. It turned out terrific. I made the batter exactly as the recipe directs. It looked like a lot of batter for two cake pans, so I put it in three pans, and made a tall, beautiful 3-layer cake. I did my own take on frosting, making a little more than I normally would to accommodate the three layers. I used 1 1/2 sticks butter, 1 package of cream cheese, enough sweetened strawberry puree to give it a pretty pink color and slight strawberry flavor, and enough powdered sugar to give a stiff frosting (probably 5-6 cups). The cake is bright pink, and the light pink frosting is perfect for it. My 86-year old mom wanted a strawberry cake for Easter, and most of them start with white or "strawberry" cake mix, and I try to avoid that for special occasions. So this recipe was a blessing. I like to cook naturally, and wish there was some way to avoid the artificially flavored Jello, but I guess you can't get the intense strawberry flavor without that. Everyone loved the cake. FYI - use cake flour as directed. I made this cake once before (years ago) with all purpose flour and it was too dense. Also, to start, sift the cake flour in a big bowl. Then carefully spoon it in measuring cups to measure 2 3/4 cups. If you measure 2 3/4 cups out of the bag, then follow these sifting/measuring directions, you will find that you originally had a lot more than 2 3/4 cups flour. Again, if you don't do it right, the cake will be too dense.
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Tasty Buns

Reviewed: Oct. 6, 2012
These are amazing. It feels so good to make a bun at home as good as any you can buy, and you know all the ingredients included. Just reading the list of chemicals in cheap store-bought buns turns me off. These hold together wonderfully for burgers, and with just one rise, they could not be any easier. I've found It is important to mix the full three minutes before you add the final flour. And the final amount of flour varies depending on the day. That's true with lots of breads, and you just have to live with it. You just have to aim for a soft dough that pulls away from the bowl into a ball when you are kneading it. I never buy buns anymore. I always have the ingredients for these, and they are quick, requiring little pre-planning. And as a plus, they looking beautiful. Thanks for sharing.
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Crispy and Creamy Doughnuts

Reviewed: May 9, 2011
Kelly, thank you so much for this recipe. My elderly mother wanted fresh home-made donuts, and I had never made them. These came out perfect. She said they were the best donuts she had ever eaten. As suggested by another reviewer, I place the donuts on squares of oiled parchment for their final rise. Then I turned the parchment upside down over the oil to allow the donuts to gently enter the oil. The result was remarkably light donuts. I did notice that any trauma to the donuts (like using a spatula to get them in the oil) causes them to fall and be heavier. Really fantastic recipe as written.
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5 users found this review helpful

Boiled Chicken

Reviewed: Feb. 20, 2010
Excellent recipe. I made it as directed (just added salt). Shredded chicken made excellent chicken salad; broth made wonderful soup (after being frozen). Thanks so much for this money-saving recipe.
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8 users found this review helpful

Chicken and Black Bean Chili

Reviewed: Jul. 12, 2009
I also added a can of diced tomatoes (as suggested by another reviewer), but still added the corn (omitted by that reviewer), and reduced the water by 2 cups (we like a thick chili). Very excellent.
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10 users found this review helpful

Peanut Butter Easter Eggs

Reviewed: May 4, 2009
These tasted great; I had a hard time getting the chocolate to stick evenly, but I've had that problem with other recipes, so it's me, not the recipe.
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2 users found this review helpful

Angel's Chunky Chicken Salad

Reviewed: May 4, 2009
Very easy and tasty. I used sweet pickles and eye-balled the mayo, and it turned out great.
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0 users found this review helpful

Carrot Cake III

Reviewed: Dec. 27, 2008
I have made this several times. Made exactly to specifications, it is very very good. After reading the reviews, I made the following changes, which we now prefer: (1) use 1 cup white and 1 cup dark brown sugar; (2) add a little extra vanilla; (3) add some rehydrated raisins (maybe 3/4 cup); and (4) add 1/4 tsp nutmeg. These are not required, but we like it even better with these changes.
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