DORITAC Recipe Reviews (Pg. 1) - Allrecipes.com (1423531)

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Whole Wheat Ginger Snaps

Reviewed: Dec. 11, 2012
Everyone really liked these cookies, and they felt better about them since the recipe used wheat flour. Definitely chill the dough to make for easier rolling! Also I only used half the butter and made up the difference with cinnamon apple sauce. Very tasty and better the next day. Thank you for a great recipe!
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Kelsey's Favorite Stuffed Green Peppers

Reviewed: Nov. 15, 2009
Good starter recipe. I didn't blanch peppers. Added one whole chopped onion and fresh garlic to beef. Also added a little cumin, chili powder, Worcestershire, and one extra 8 oz can of tomato sauce to beef. Used wild rice instead of white. (You can even cheat and use the "minute" brown and wild rice!) Bake covered for 25 minutes, then uncovered for 15 minutes. So good!!
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2 users found this review helpful

Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Aug. 9, 2009
I've never cooked with cinnamon and beef, but this was easy, economical and very tasty! I took the suggestion of others and added two diced potatoes, and one more carrot, to the beef and veggie mix. I also completely drained the beef after browning, then used the same pan to saute veggies. Next time, and there will be a next time, I think steamed white rice will be better to serve along side rather than additional potatoes. Lastly, my fiance grated Parmesan on top which sealed the deal for him. Of course he would grate that on top of ice cream if I let him.
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Mom's Chicken Cacciatore

Reviewed: Aug. 9, 2009
This was good, next time could be better! I only used 1 cup flour, and not even all of that, for chicken thighs & legs. Extra flour just seems to burn when browning (am I doing something wrong?). I added 1 can of Italian style stewed tomatoes. While it cooked I skimmed fat off the top, maybe next time will try chicken breasts or take some skin off legs & thighs. Served with whole grain wide noodles, delicious!
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Guinness® Corned Beef

Reviewed: Apr. 2, 2009
Have made this 2 years in a row, and a couple times in between, and it's a keeper. I'm OCD about trimming the fat off, I know!, but it's still so good! I use a little less sugar, and it still comes out great. Throw in veggies anytime, I save for last couple hours, and you'll have a great meal & lunch the next day!
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Beefy Lentil Vegetable Soup

Reviewed: Jan. 30, 2009
Soo good! and economical! and only one pot to wash! What more can you ask for? I used lean ground beef, but because it's so flavorful ground turkey should work just as well. Spicy V8, 8 oz fresh shrooms, & about 1 tsp red pepper flakes were the only slight changes I made. Oh and grated parmesan on top solved the "something's missing" for me. This recipe is a keeper! Thank you!
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Oven Fried Parmesan Chicken

Reviewed: Jun. 16, 2008
Way to keep it simple! I work 12-13 hour days so don't want to spend too much time cooking. Use chicken tenders, cut in 3rds, put oven at 375 F, 20 minutes on one side, flip them, and 20 on the other. By then my face is washed and my sides are ready. Still juicy and tender and just a little quicker. Thank you for the great recipe!
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Creamy Pesto Shrimp

Reviewed: Feb. 11, 2008
Four stars because I had to make adjustments, and then it was great! Used fat free half & half, but it came out thinner than it probably would have had I used heavy cream or regular half & half. Sauted shrooms, onion, and fresh garlic in some of the butter I would have put in the sauce. May try cooking shrimp with the mushrooms next time, easier to season. Definately could have used more veggies. So good! Very easy to overindulge so make sure you think about portion size and wait before considering round two!
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Spicy Crab Pasta

Reviewed: Feb. 11, 2008
All I had in the pantry was half a package of angel hair, added diced white onion, fresh garlic, one can of tomato paste and sliced green onions for color. So delicious! Not too spicy for me, but taste as you go.
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Easy Tiramisu

Reviewed: Dec. 15, 2003
So easy and so good! I used super strong coffee and added some Bailey's too. The trick is to be sure not to get the ladyfinger's soggy, and TRY to wait till the next day to have it, it's much better then. Oh, and warn your guests that this contains uncooked egg!
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