rdtripp Recipe Reviews (Pg. 1) - Allrecipes.com (13963597)

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Orange Dipping Sauce for Coconut Shrimp

Reviewed: Mar. 30, 2014
Really good. Served with chicken tenders. Made as per recipe only used home made kumquat marmalade instead of orange marmalade.
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Baked BBQ Meatballs

Reviewed: Dec. 20, 2013
Made recipe as written except replaced the 3/4 tsp salt with 1-1/2 tsp Tony Chachere's Creole Seasoning and baked in a 13 X 9 pan. I used high fat ground beef (all I had on hand) so there was a lot of fat rendered out. Removed the meatballs to another dish, poured the fat off the sauce and then spooned the sauce back over the meatballs. Turned out really good -- will definitely make again.
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Liver and Onions

Reviewed: Jun. 16, 2012
Made recipe as written with following changes. I soaked the liver in milk for a couple hours (overnight would even be better) and drained the milk off thoroughly. Seasoned the liver liberally with Tony Chachere's Creole seasoning before dredging in flour. Otherwise went right by the recipe. Best liver and onions I've ever eaten.
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Sweet Dill Pickles

Reviewed: Jan. 21, 2012
Great pickles. Used Vlasic Kosher Dills and followed the recipe with one exception. I reserved some of the original Kosher Dill pickle juice and used it instead of the water and vinegar in the last step. Adds kind of sweet and sour effect that I really like.
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3 users found this review helpful

Hawaiian Bread II

Reviewed: Feb. 26, 2011
Made exactly by the recipe the first time except used 5 tsp of bulk Red Star active dry yeast instead of the envelopes of yeast. I keep the bulk yeast in a sealed jar in the freezer and it seems to last nearly indefinitely. It is much cheaper than the envelopes and I get a more consistent and predictable rise. The bread was pretty good but with no salt it was a bit bland. The other complaint was the round loaves didn't lend themselves to slicing for the toaster for breakfast. I made the recipe again adding 1 TBS of salt and cooking in 2 standard loaf pans. Increased the cooking time to 45 to 50 minutes to allow for the larger loaf size. This was incredible. The added salt made for a much fuller flavor and 2 standard loaves were much more manageable than the 3 round loaves. I make this often primarily for breakfast.
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Salmon Spread II

Reviewed: Sep. 29, 2010
Outstanding. Used salmon and halibut that a friend sent from Alaska. Went right by the recipe except used leftover grilled fish. The fish were marinated in: juice of 2 red grapefruit + 1 tsp zest 1/3 cup extra virgin olive oil 2 cloves garlic, crushed 1 tsp dijon mustard 3 TBS soy sauce Marinated fish (3 lbs) for 2 hours and cooked on medium high gas grill for 10 minutes, skin side down, unturned, using pecan hulls dropped directly onto the ceramic coals for the smoke. Used 12 oz salmon ans 6 oz halibut (18 oz instead of the 16 oz called for in the recipe as that was what I had left over). The dip wasn't anything to write home about when first made but the next day it was outstanding. Server with Ritz crackers and butter (Townhouse) crackers. Will probably try it next time with canned salmon. The grilled Alaskan fish were fantastic but I don't get that often.
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Banana Pudding II

Reviewed: Jul. 7, 2010
Good recipe. Made exactly as written and turned out really good.
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Yellow Cake

Reviewed: Jul. 5, 2010
Excellent recipe. Made exactly by the recipe except added 3/8 tsp of salt to accent the other flavors. Adding 1/8 to 1/4 tsp of salt per cup of flour is a good rule of thumb on sweets. You don't taste the salt but it intensifies the other flavors and keeps the recipe from tasting flat. I used 4 standard large eggs and it did not taste eggy at all. Mixing was done by beating with a wisk. The pan (9 x 13 glass baking pan) was prepped by using cooking spray and dusting with flour. It was served directly from the pan and didn't stick. Is probably too moist to try to remove from the pan for presentation. Very moist and flavorful and does not need an icing. I used an oven thermometer, preheated the oven to 350 as directed, and cooked exactly 45 minutes. The cooking time will vary depending on the altitude (we're about 200 ft above sea level). The whole family loved the recipe and it will definitely be a regular.
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Buttermilk Pancakes II

Reviewed: Jun. 5, 2010
Went right by the recipe. Excellent pancakes. Very light and fluffy with just the right amount of sweetness.
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Catfish in Ginger Sauce

Reviewed: Feb. 20, 2010
Excellent. Prepared sauce as per recipe except doubled the ginger. I used half as much fish (catfish filets) because I was cooking for one. Served over drained cooked raimen noodles. Didn't have any chicken broth so I used the flavoring packet from raimen noodles (chicken flavored) dissolved in one cup of water as a substitute for the chicken broth. If serving over rice or noodles definitely double the sauce if making a full recipe. Will make again often.
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Caramel Popcorn

Reviewed: Jan. 21, 2010
Great recipe. I used 2 bags of microwave popcorn and added a couple cups of nuts. line the oven pans with parchment. The candy does not stick to the parchment, also if using a dark pan the white parchment keeps the candy from burning (not to mention making clean-up a breeze).
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Delicious Ham and Potato Soup

Reviewed: Nov. 30, 2009
Went exactly by the recipe and it was great. It's even better if made a day ahead as it thickens up and the flavor blend together. Definitely a keeper.
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Nacho Cheese Sauce

Reviewed: Nov. 30, 2009
Made as per recipe only omitted the salt. Cooked the flour in the melted butter 2 to 3 minutes before adding the milk. Added 1 tsp hot Chinese mustard for a little depth of flavor. Turned out excellent served over tortilla chips with jalapeno slices.
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Quick Yeast Rolls

Reviewed: May 24, 2009
Great recipe. I've made these 3 times. The proportions are spot on. This is a no knead batter recipe so the dough is going to be sticky and thin. As a rule of thumb any recipe that calls for a muffin pan is going to be for batter so everything was as expected. Simply scoop the batter from the mixing bowl and rake into the muffin pan with well floured fingers. The first time I went right by the recipe and had 8 really large rolls. Nice, but a bit bigger than I preferred so the next time I made 12 rolls and the size was just right. The third time I used oil instead of shortening and the consistency was even better. Just remember to grease your muffin pan well on the top of the pan as well as down in the cups because as the dough rises it will expand across the top of the muffin pan and stick to it if the top is not greased. This is the least labor intensive roll recipe I've ever used. Aside from the rising time it really takes very little time or effort to make.
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