HEROKAT Recipe Reviews (Pg. 1) - Allrecipes.com (1416018)

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Easy Cream Cheese Danish

Reviewed: Feb. 1, 2013
lovely..simple...used a glass baking dish....perfect cooking time....excellent...
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Lemon Custard Pudding Cake

Reviewed: Sep. 14, 2012
Exactly by the recipe....350 for one hour....custard set nicely and while loose, was not runny...served cold, which probably helped the custard firm up....excellent recipe as is....is it sweet, well yes, it's called dessert....used zest of two lemons and juice from both or about 2 tblspns...suggest trying as is before altering recipe...a keeper....
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Chicken Caesar Pasta

Reviewed: May 29, 2012
better than expected...followed recipe for ingredients...did not mix warm....grilled the chicken with a bbq sauce ....cooked penne and cooled, mixed in dressing....added romaine and room temp chicken....makes a lot and was quite tasty...
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Sweet Restaurant Slaw

Reviewed: May 29, 2012
sugar to 2 tablesppons..rest to recipe...not bad at all....will use again
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Mushroom Chicken Piccata

Reviewed: Mar. 18, 2012
made double sauce...added 4 oz capers...do not cut back on lemon juice...sauce still a tad bland...cooking method worked very well..chicken very tender and breading adhered nicely...
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Mushrooms with a Soy Sauce Glaze

Reviewed: Feb. 14, 2012
did not change a thing....except Lite soy...gourmet addition to rib eyes...also great stirred into frozen peas after both peas and mushrooms are prepared...definite restaurant quality here...
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Foolproof Rib Roast

Reviewed: Nov. 27, 2011
in the words of my dear grandfather whom I never met, " Don'tcha change a gull danged thing" Perfect
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Rhubarb Cheesecake

Reviewed: Jul. 11, 2011
a very good recipe....upped the rhubard as suggested..did in a 10 inch springform so increased to 18 servings...did the sour cream topping...baked for extra 15 minutes....devine...thnx for the recipe...
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Simply the Easiest Beef Brisket

Reviewed: Jul. 11, 2011
made exactly to recipe, excellent, restaurant quality. used heineken. still laughing about folks who said cook time is off. You are braising, forget the thermometer when braising, just cook low and slow, you are tenderizing the meat. used a flat cut brisket trimmed of fat. very easy, very tender flavorful brisket. my first brisket..many thanks for recipe.
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Asparagus Chicken

Reviewed: Mar. 8, 2011
I'm sorry, but for me, this needs work....ok, but not a repeat for us...cheddar doesn't seem to find a place, hollandaise is great for asparagus, but combined with the tarragon in the marinade, why not just use bernaise...but then you would have a marinade of simply Chardonnay....needs some tinkering....
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Chicken Florentine Casserole

Reviewed: Feb. 5, 2011
used two bags of fresh spinach..don't be afraid of the one can of soup, there are enough other flavors that meld together...really enjoyed this meal
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Bread Machine Challah I

Reviewed: Jan. 28, 2011
Followed recipe, using three eggs..no other changes....dough cycle only, then then braided and allowed to rise one hour...then eggwash of one complete egg and tablespoon of water, baked on greased cookie sheet at 350 for 25 minutes...delish right out of oven...kids used it for hamburgers...entire loaf gone in one evening...a definite keeper...thnx
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Lamb Chops with Balsamic Reduction

Reviewed: Sep. 27, 2010
With some reservation I attempted this recipe tonight....Bought a good quality lamb chop and began hesitantly because my wife is a lamb fanactic.....the absolute best restaurant quality lamb dinner i could have asked for...served on bed of baby spinach accompanied by spinach scallopped potatoes, with a parmesan raosted asparagus....the balsamic reduction was superb....not something to make every night, but easily a restaurant quality...followed the recipe exactly....no changes....nice recipe..a quality meal...
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Zucchini Cobbler

Reviewed: Sep. 6, 2010
Followed recipe exactly..as good as any apple cobbler I've ever had...yes, I too was skeptical, but you really should try this.....vanilla ice cream is a great addition....a fun, interesting, and tasty recipe...great warm or cold...even better the next day...
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Sarge's EZ Pulled Pork BBQ

Reviewed: Jul. 29, 2010
it comes out great each time..with or without the coffee..used a six lb blade roast of pork....kept cooker on high for about 6 hours....after pulled, mix with Sweet Baby Rays.....all enjoyed...
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Best Ever Corn Muffins

Reviewed: Jul. 15, 2010
have used this recipe many times over past three years..all with success as written...finally made it into the recipe box....very nice without changes
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Hot Cross Buns I

Reviewed: Apr. 4, 2010
exactly as recipe only used milk instead of the water, omitting the powdered milk....used craisins as my pantry dictated...bun itself rose nicely, browned nicely, used parchment paper, but dough was not sticky out of breadmaker....perfect....thanks
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Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 17, 2009
second time with this one..very good...used 1.2 lbs 85% ground beef, 3/4 cup bread crumbs...fresh parsley...12 meatballs came out very moist..browned them for 15 minutes at 350, prior to adding to sauce...sauce will taste a little salty until adding the paste, basil and balls...used 42 oz. canned peeled whole tomatoes (plum ), and 14 oz. diced...excellent sauce....also added a small green pepper diced... nice recipe and simple to make....
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Cara's Creamy Stuffed Shells

Reviewed: Jul. 31, 2009
Acceptable, but the recipe lends to saltiness, nice idea the cream cheese, but didn't work for me...ok, but not gourmet
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Baked Seafood Au Gratin

Reviewed: Jul. 25, 2009
Followed recipe exactly..scaled to four servings...for those who had a problem with soupiness, remember, when scaling, directions do not scale only ingredients..example, in directions, it calls for 1/2 cup butter, if scaled to 4 servings, it will still read 1/2 cup but should only be 1/4 cup... This was tasty, not gourmet, but still a good, easy to follow recipe..to those who changed recipe by using canned anything, that's not what the recipe calls for...canned crabmeat along with talapia, should not be allowed in your kitchen...I did substitute fresh haddock for flounder...will make again, served over buttermilk biscuits with side of grilled asparagus..would do well over noodles, rice, or pastry..very close to a seafood newburgh..
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