Dinner Date Recipe Reviews (Pg. 1) - Allrecipes.com (14291656)

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Pumpkin Roll Cake

Reviewed: Jul. 28, 2015
Tastes great. It was a bit more difficult to roll because of the nuts, but I managed, and it was worth it. I sprinkle powdered sugar over the cake roll.
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Twice Baked Potato Casserole With Bacon

Reviewed: Jul. 26, 2015
I've been making a baked potato casserole similar to this for at least 30 years. I do not use garlic, I use chopped scallions. It has always been a big hit.
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Blizzard Cake

Reviewed: Jul. 24, 2015
When I think "Blizzard" I think of the Dairy Queen ice cream mixtures. This is just ice cream and crushed cookies with artificial whipped cream topping. Not a Blizzard.
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Ice Cream Cake

Reviewed: Jul. 24, 2015
I have been doing this for decades. I always frost the ice cream cake with whatever frosting that seems appropriate. Any flavor of cake can be used with whatever ice cream that "floats your boat," along with an appropriate frosting. Just freeze the ice cream cake really hard before applying the frosting.
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Cilantro-Lime Coleslaw

Reviewed: Jul. 15, 2015
I loosely followed the recipe. I added more fresh lime and a bit more sugar, maybe some other changes that I don't remember, but basically the same recipe. My hubs is NOT a cabbage or cole slaw fan but he loved it and so did I. Really good. The best I've ever eaten. Thank you Mom for the recipe! This is one that I'm sure we will be eating often.
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Italian Breaded Pork Chops

Reviewed: Jul. 12, 2015
Excellent; quick and easy. I did not tweak it in any way. It was good just the way it is written.
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Margarita Grilled Shrimp

Reviewed: Jun. 18, 2015
This recipe is excellent. I have used it several times, but never commented on it until now. The hubs likes it, too. :0)
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Asparagus and Mozzarella Stuffed Chicken Breasts

Reviewed: Jun. 17, 2015
This is really yummy! My non-asparagus eating hubby said it was good, as he wolfed it down. I added a bit more cheese and also put some grated cheese on top. The flavor of the asparagus melds really well with the cheese and the chicken. Be sure to season the chicken well with salt and pepper before assembling. I always flatten chicken breasts with an 8" diameter iron skillet on a NON-wood cutting board. (Wood retains bacteria easily, and is too difficult to clean.) Just whack it with the flat bottom of the skillet until the chicken is the right thickness. Be sure to scrub that skillet well afterward. I will be using this recipe often!
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Marinated Pork Tenderloin

Reviewed: Jun. 2, 2015
Prepared this for dinner tonight and it was a hit! I substituted a teaspoon of onion powder because I didn't have dried onion, but it worked out just fine. Instead of throwing out the used marinade I boiled it until it thickened, and we used it as a sauce (sort of resembled the consistency of caramel sauce). I was sweet and sticky, and was good on the pork. I was surprised by how much my hubs liked it. He said he'd like to have it again sometime.
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Spinach Brownies

Reviewed: Apr. 27, 2015
Made this for dinner tonight. It was really good, even the picky hubby liked it. I agree with another reviewer who said that the amount of butter stated is too much. 1/2 of one stick is plenty. (I think that may have been what Bowlingnut intended.) I altered the recipe by adding 1/2 teaspoon of ground black pepper and by sprinkling the top with fresh grated parmesan cheese before putting into oven.
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Breakfast Rounds

Reviewed: Apr. 26, 2015
I made these this morning and my husband and I really liked them. I altered the recipe for the sauce by adding milk to it. If I had had cream on hand I would have used it and made it a real caramel sauce, which I will do next time. Also, I always use butter. I never even buy margarine. I used bananas instead of apples. It is sort of like Banana's Foster on an English muffin. I'll try the apples tomorrow. :0) Addition to above: I have now made this using cream and it is very much like a real caramel sauce. I also tried this without milk or cream in the sauce, and as another reviewer stated, it gets as hard as a brick after it cools. Thankfully I used a non-stick skillet and it came off fairly easily. It still tastes good, just more difficult to eat. Lol! I'll definitely stick to adding milk or cream to the sauce.
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Sam's Famous Carrot Cake

Reviewed: Apr. 15, 2015
I have made this cake several times. I LOVE this cake! I make it exactly according to the recipe, except I omit the raisins (I'm not a fan of raisins). Topped with cream cheese icing, it couldn't be more perfect. Thanks for sharing this great cake recipe.
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Best Grilled Margarita Chicken... Ever!

Reviewed: Apr. 6, 2015
This marinade is great! My hubby requests it and he is a picky eater.
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Easter Lamb Cake

Reviewed: Mar. 26, 2015
I have used a (Wilton) two piece lamb pan for many cakes and it always comes out perfectly. Grease the pan well using a pastry brush, being sure to cover all of the little depressions in the pan, then flour the pan halves and shake out the extra. Pour the batter into the side without the holes and secure the other side with a fine wire or string (I've always used a very fine wire; you can find it in the craft department of many stores). I place my pan on a cookie sheet just in case of overflow, which shouldn't happen if you measure the batter. Cake mixes and scratch cake batter both work without any problems.
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Banana Pudding I

Reviewed: Mar. 18, 2015
I always separate egg yolks from whites. Use yolks in pudding and whites for meringue topping.
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Rum or Bourbon Balls

Reviewed: Dec. 29, 2014
This is a great tasting and easy recipe. I didn't roll them in ground nuts, and I rolled the balls in powdered sugar more than just once. I allowed them to mature in the refrigerator in a plastic zipper bag, left partially open so it could breathe. After a couple of days the sugar was almost completely absorbed into the candy, so I rolled them in sugar a second time, and when it had almost absorbed again, I rolled them a third time. The only other thing I did differently was that I used a good brandy instead of bourbon or rum (even though I had both). I served them to some friends we invited over for dinner right before Christmas. I am now sharing the recipe with those friends because the wife has overheard her husband several times telling his friends how good those brandy balls were. Quite a complement! Thanks for the recipe!
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Chocolate Rum Balls I

Reviewed: Dec. 9, 2014
I made these using homemade vanilla wafers from this site. I decided to try a good brandy instead of rum. The longer these mature the better they get. At first the alcohol is really strong, but after a while it begins to mellow out. It takes more than just a couple of days. These are very nice when mature. I had to roll them in powdered sugar twice. The first time, after a day or so, it had absorbed into the candy, which actually made it taste even better. I think I will try the recipe sometime using rum, and maybe even try it using a good bourbon.
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Pecan Crescents

Reviewed: Dec. 9, 2014
I absolutely love these cookies. I have been using this recipe for years, several batches every holiday and just anytime else I want to have some. It's a great little cookie and easy to make...maybe a bit time consuming, but so simple that I enjoy making them. Recently I made a batch the regular way and a 2nd batch with mini chocolate chips (without pecans). For the chocolate chip ones I formed the dough into balls and flattened them into discs between the size of a U.S. quarter and a half dollar, and about 1/4 inch thick; dredged them in powdered sugar after baking, as the pecan ones are. Different form for a different taste. The hubs (who is a chocoholic) really liked the chocolate chip version. Both ways they have a nice little crunch when biting into one. They aren't too sweet, either. I enjoy them either way.
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