charoden Recipe Reviews (Pg. 1) - Allrecipes.com (1413576)

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Triple Dipped Fried Chicken

Reviewed: Jan. 21, 2012
BEST fried chicken EVER. I increased the seasoning amounts a little (3 cups of flour is A LOT and needs a lot of seasoning to stand up to it), but I didn't tinker with anything else. Perfect recipe in every way.
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3 users found this review helpful

Seven Layer Mixed Up Salad

Reviewed: Jul. 10, 2005
I added a little more ranch mix than called for. Excellent recipe.
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11 users found this review helpful

Cheddar Bacon Hamburgers

Reviewed: Jul. 10, 2005
Excellent! I added a little more cheese than the recipe called for as well as a splash of Worcestershire (made it a little juicier since I used leaner meat).
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2 users found this review helpful

Baby BLT

Reviewed: Dec. 22, 2004
I suggest sprinkling salt in the tomato cavities after removing the seeds and pulp. Then, turn the tomatoes upside down on a paper towel for a short while to let the excess juices drain. The salt brings in a little extra flavor as well as pulling out some of the excess juice. Excellent recipe!
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132 users found this review helpful

Classic Cabbage Rolls

Reviewed: Nov. 5, 2004
I don't like cabbage, so I made this for my husband, but I ended it up liking it - he loved it. I didn't use the sausage, worried about how much grease would be in the skillet & sauce, so to replace some flavor, I added a little garlic & italian seasoning & extra beef for the sausage.
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0 users found this review helpful

Tangy Broccoli

Reviewed: Nov. 5, 2004
I used frozen broccoli so that I could do it all in the microwave (I got the broccoli about 2/3 cooked before adding the cheese and dijon). This recipe is perfect for weeknight dinners -- quick, easy, and good.
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3 users found this review helpful

Straccetti

Reviewed: Jan. 2, 2004
Looking at the list of ingredients, this recipe sounded wonderful. Unfortunately, it didn't come together too well. It was very bland considering all the mouth-watering ingredients. The grated cheese was the only good thing. It was also very runny, and that's even after I didn't use the cup of white wine at the end in an effort to make it less runny after hearing this complaint in other reviews.
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2 users found this review helpful

Texas Pork Ribs

Reviewed: Jan. 2, 2004
First time I ever made ribs. Will be making it again and again. Like a number of others did, I used bottled BBQ sauce, but it was still great -- the flavor is in the rub. I also did not put them on the grill at the end due to the weather -- just brushed on the sauce at the end and baked them an additional 15 minutes. I made it with
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1 user found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Jan. 1, 2004
Noticing a number of reviews that commented on the runny liquid of the slaw, I did two things to avoid this problem: (1)added a little more mayonnaise to the mixture to thicken it a bit and (2)didn't use all of the sauce in the coleslaw. I added a little bit of sauce to the coleslaw at a time until I reached a good consistency. Then, I periodically stirred the coleslaw to ensure I didn't need more liquid. End result was that I had a good 1/2 cup of liquid that I didn't use, making the coleslaw less runny. Excellent recipe.
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9 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 26, 2003
If I make this recipe again, I will change a few things. (1) Substitute part of the cream cheese for another kind of cheese -- there was way too much of this thick cheese. (2) Roll the mushroom caps in melted butter before baking, as many stuffed mushroom recipes call for -- the caps were too dry, I guess because of their size and thickness. (3) More spices to zing up the flavor. Don't get me wrong, the recipe wasn't bad, it just wasn't what appeals to me.
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2 users found this review helpful

Christmas Eve Beef Stew

Reviewed: Dec. 21, 2003
I followed the suggestion of others -- used the crock pot and doubled the spices. Since my husband and I aren't big fans of potato chunks in stews, I omitted them but put a scoop of mashed potatoes in the bottom of our bowls and then poured the stew on top of the potatoes -- still had the flavor of the potatoes, plus the mashed potatoes helped with the extra liquid. This recipe has replaced mine as
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6 users found this review helpful

Nacho Dip I

Reviewed: Dec. 19, 2003
Use a mixer to get the flavors of the first three ingredients well blended. For variation, try folding the salsa into the first three ingredients (after mixing them together), rather than spreading it on top. Then, layer whatever you want on top (we do shredded cheese, chopped tomatoes, and diced scallions). You can't go wrong with experimenting with different amounts of the various ingredients to reach different consistencies. This recipe also lends itself well to lowfat or fat-free sour cream and cream cheese.
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57 users found this review helpful

Garden Veggie Pizza Squares

Reviewed: Dec. 19, 2003
Excellent recipe. I use finely shredded Cheddar cheese instead of carrots and chopped tomatoes instead of red peppers -- since I already have the flavor of the green peppers. Just be sure to eliminate some of the pulp of the tomatoes so you don't have liquid on the pizzas.
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1 user found this review helpful

Roasted Pork Loin

Reviewed: Dec. 13, 2003
I used Italian seasoning instead of the rosemary. I also greatly reduced the cooking time. Excellent!
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2 users found this review helpful

 
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