the good cook Recipe Reviews (Pg. 1) - Allrecipes.com (13876479)

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Baked Buffalo Wings

Reviewed: Jul. 26, 2011
Tip against soggy wings: - dry wings thoroughly with paper towel - when baking, place it on a rack so the fat won't soak the wings. Tip for coating: - allow the butter & hot sauce sit until consistency gets thick. I found out the wings are well coated and retains more of the hot sauce flavor.
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19 users found this review helpful

Basil Shrimp

Reviewed: Aug. 19, 2009
The BEST marinade for shrimp! Goes well with mahi mahi too. For those who think it doesn't deserve 5 stars, you may want to try it again. Here's my suggestion. Don't use dry mustard. I used 2 tbsp stone ground (Inglehoffer) mustard, 2 tbsp lemon, 1 1/2 tbsp olive oil, 1/2 cup basil, 1lb shrimp, salt & white pepper to taste.
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11 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Dec. 15, 2009
A hit at the party. You really have to use the REFRIGERATED Alfreodo sauce. I even chose the "light"version. And use 2 cups of mozzorella to get that 6 inches-string-effect. Make sure the artichoke is in "water". Some brined artichoke brands are too salty and it will ruin this recipe. Some commented on using half of the spinach. I don't think so. And use the whole block (8 oz) of cream cheese.
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5 users found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: Dec. 4, 2009
It was indeed very moist. Next time though I'll put more lemon in the cavity. Since I doubled the liquids, there was more than enough for gravy. I was surprised that the garlic didn't render it too garlicky (I've used like 30 cloves). I reduced the liquid and added 8 ounces of whole mushrooms. Salt & pepper to taste and thicken it a bit with cornstarch at the end of cooking. It's great over mashed potatoes!
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3 users found this review helpful

Tomato Pie II

Reviewed: Mar. 16, 2009
The pie cut clean! I drained the tomato all night (I used 2 canned diced tomatoes) and I brushed the pastry with an egg wash and baked it to golden brown before adding tomatoes. I already have a friend asking for the recipe!
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3 users found this review helpful

Carrot Cake III

Reviewed: Jan. 18, 2010
I have been baking this recipe for years & this is my most requested cake. You can actually tone down the oil to 3/4 cup. It will still come out moist.
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2 users found this review helpful
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Foolproof Rib Roast

Reviewed: Dec. 29, 2009
10 stars! I was skeptical with the minimal ingredients & the cooking instructions but really amazed how great it turned out. I sprinkled fresh rosemary for aroma. It's IMPORTANT to have a meat thermometer. For the price of the meat, it's worth the purchase since the meat comes in different weights. The final cooking time really depends on the thermometer readout. Medium-well is 145F. I'm thinking of doing it again for New Year's eve.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 4, 2009
The best! It's better eaten fresh from the oven. Like others, I added 1/4 cup bread crumbs (in my case panko) to the cream cheese. Then I pressed the stuffed mushroom unto real bacon bits and then to a plate of panko. It gave a bit of crunch and it browns well. No need for oil spray. The bacon bits and panko adheres easily to the cream cheese mixture. Looks pretty!
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Creamy Dill Cucumber Toasties

Reviewed: Mar. 30, 2009
I served this over crustless oatmeal bread and it was a hit! I used the seedless English cucumber.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Aug. 24, 2011
I used chicken broth in cooking the vegetables & chicken (Morning Star grilled chicken for a meatless meal) and saved the stock. Then used it for the gravy (add more according to the recipes measurement ). You will end up with a very tasty gravy.
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1 user found this review helpful
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Southwest Chicken

Reviewed: Feb. 12, 2010
Sooooo good yet sooooo easy. Everybody loves a tender, juicy flavorful chicken. I pounded the chicken breast to 1/2 or 3/4 of an inch. Paper towel dried & sprinkled Tony Cacheras seasoning sparingly & left in fridge overnight. Dredge in flour before lightly browning the chicken to keep the juices in. Since I quadrupled the recipe, I placed it in the oven 350F for about 30 -35 minutes.
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Pan-Fried Asparagus

Reviewed: Dec. 29, 2009
The BEST asparagus yet! I think the garlic made the difference. A little too much butter & olive oil though. I served it with the Foolproof Rib Roast from this site.
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1 user found this review helpful

World's Best Lasagna

Reviewed: Dec. 4, 2009
It's the prettiest lasagna I've ever made. For taste, I think I'm gonna double the tomato paste next time. The flavour is not robust for my liking. Seems like something is missing. I've followed the recipe exactly. May be add a little zing to it next time. I'll update when that happens.
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1 user found this review helpful

Amish Breakfast Casserole

Reviewed: Dec. 4, 2009
It was good but may be next time I'd like to see how the original recipe of 6 eggs taste & looks like. I used 10 -12 eggs as what others commented. I've baked it twice already & will be baking it for a brunch in the coming week. You can say it was a hit. I'll update this review then.
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1 user found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Aug. 19, 2009
Great marinade but I'd like it to have more lime next time. I marinated overnight and grilled the chicken breast. It's great sliced thin on top of any salad.
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1 user found this review helpful
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Low-Fat Blueberry Bran Muffins

Reviewed: Aug. 5, 2009
No one call tell it's healthy! I prefer applesauce vs banana, may be b/c the banana was not ripe enough (can't wait for it to have those little black spots). The applesauce is with cinnamon. My co-workers all loved it! Will definitely become a favorite recipe. Thanks for sharing. I think 2/3 cup of brown sugar can be lessen according to taste. I'll update next time when 1/2 cup is used. Update: 1/2 cup brown sugar is good enough. I already did the recipe 3x!
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Cedar-planked Salmon

Reviewed: Mar. 20, 2010
The cedar plank really makes this entrée exceptional. You can re-use it for the 3rd time after a good brushing & let it air dry. No soap please. Great for having company. Very impressive! This is the only way I do my salmon.
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Seven Layer Taco Dip

Reviewed: Feb. 12, 2010
Gave it 4 stars because I have to do a little tweaking. It will be 5 stars when served warm (which I tried with a little left-over). I too didn't include the lettuce but use guacamole. The taco seasoning was mixed with the sour cream & cream cheese mixture for flavor. I broiled it for 2 minutes just to melt the cheese. Will be a staple for every Mexican themed party.
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Shredded Beef for Tacos

Reviewed: Feb. 2, 2010
I agree with one reviewer, it does taste like regular pot roast. I have to add taco seasoning & cumin to get that mexican flair into the meat.
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Garlic Chicken

Reviewed: Jan. 7, 2010
It was good but I'd like more flavour. I even use the Italian seasoned breadcrumbs. I will definitely add more Parmesan up to a cup next time. Warm the garlic & olive oil in the microwave for 1 minute or until you can smell the garlic. It infuses its flavour to the oil. I flattened the chicken breast to 3/4 of an inch and baked it for 22 minutes. The chicken came out really moist. I'll update next time with upped parmesan.
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