Dara Recipe Reviews (Pg. 1) - Allrecipes.com (14140152)

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Best Tuna Casserole

Reviewed: Feb. 14, 2014
Very delicious casserole. Here's a tip-- use a pot instead of any size bowl and a cup of sour cream. I used the biggest bowl I have in the house and it was barely enough to mix together. I sauteed onions and garlic and mixed that in with a can of cream of chicken and a can of cream of mushroom (woulda went mushroom all the way but that's all I had on hand.) After reading some reviews I heard it got a bit dry in the oven so I added a cup of sour cream-- boy, am I glad I did! Perfect consistency still after several reheats, even microwaved. For the topping, I used Ritz Crackers in the food processor with a bit of butter and some Parmesan. It was better the next day!!!
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8 users found this review helpful

German Chocolate Cake III

Reviewed: Sep. 16, 2013
P.S. I also used aluminum foil greased in the shape of a circle at the bottom of the pan b/c I didn't have wax paper and I wanted the cake to just pop out on the bottom. Very happy I did so because they plopped out just fine.
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1 user found this review helpful

Classic Peanut Butter Cookies

Reviewed: Aug. 27, 2013
My husband went crazy over this recipe! Like the other users, I added 1 tsp of vanilla, 1/2 more of flour and 1/4 cup or so of peanut butter. I also baked it at a lower temperature (350) for 10 minutes and they came out perfectly. There are never any leftovers with this one! I haven't tried pressing them in sugar like some of the other users before baking, so I may give it a try next time around!
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1 user found this review helpful

Microwave Baked Potato

Reviewed: Jan. 3, 2013
I did exactly what the recipe said and it turned out well. I listened to a few user reviews and put some water at the bottom of the plate while microwaving. I poked it with a fork and cooked a large russet on one side for 5 mins and flipped it and cooked it for another 2 mins. I then salted it, put cheese on it then microwaved it for a min, and then put sour cream and crushed bacon on top. Yummy.
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8 users found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Jan. 2, 2013
Was looking around AR.com to find a recipe that didn't have stock from scratch-- who has the time? So, I finally found this one where I used canned chicken & Veggie Broth and it was perfect! Followed it to a T except: I also sauteed the carrots with the onion and celery-- it helped soften them. I also added lots of garlic & sauteed that, too. I waited til the onions were translucent and then threw in the broth. Cooked it over 20 mins (I like my veggies soft, like the canned version) and added a 1 cup of water to compensate for evaporation. I was worried that it would water down the broth but it didn't at all. I ran out of chicken broth (used 4 cans instead of 5 total) so that extra cup of water was needed. Instead of noodles I cooked matzoh balls in a separate pot since I like those better. Added the balls (already fully cooked) right before serving. Perfectly delicious! Too Jays matzoh ball soup can eat it's heart out!
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5 users found this review helpful

Easy Meatloaf

Reviewed: Nov. 19, 2012
Everybody loved it! I followed Redhotnubian's recipe (w/the worchester sauce & sauteeing onions, tons of garlic) under the most helpful critical reviews & then Kayleigh111387's sauce recipe also under the most critical reviews since my husband loves barbque sauce. I added onion salt, and pepper. I made an entire loaf last night and it's almost gone today between only by husband, me, & my visiting Grandmother. With an extra person it would have been gone the same night. Delicious!
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3 users found this review helpful

Chicken Enchiladas V

Reviewed: Jun. 24, 2012
Used this recipe several times now. DH loves it. I follow all except: 1. I use left over taco seasoning instead of chili powder. I do not sautee the onions with it. Instead, I add it to the cream of chicken/sour cream mix directly. 2. I shred the chicken using a food processor (the slicing made with light push down pressure.) 3. I sautee garlic with the onions and do not add chili. 4. I butter the baking pan and add a small amt of sauce under each enchilada only to prevent stickage, but also to have the max amt of sauce (I stir the sour cream/cream of chicken sauce together with the chicken right in the onion pan until I get the right consistency that we like :)
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3 users found this review helpful

 
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