DARLA Recipe Reviews (Pg. 1) - Allrecipes.com (1484968)

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Pepperoncini Beef

Reviewed: Apr. 15, 2004
What a pleasant suprise! I made them into sandwiches, and my family really enjoyed it. Never would have thought it would come out as well as it did with such few and simple ingredients. Thank you Joyce!
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6 users found this review helpful

Crusty White Bread

Reviewed: Oct. 4, 2005
Good basic white bread. I brushed my loaves with melted butter when they came out of the oven.
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18 users found this review helpful

Lemon Horseradish New Potatoes

Reviewed: Jan. 29, 2004
I've made this a number of times, and everyone loves it. Since I usually have them on hand, I use medium sized red potatoes, quartered and boiled for 15-20 minutes, and then just top with the sauce. Simple and packed with flavor.
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32 users found this review helpful

Peanut-Ginger Marinade

Reviewed: Jan. 29, 2004
I've been using a simmilar recipe for years, the only differences being the use of rice wine vinegar instead of plain white, and I always use whole boneless, skinless thighs, (skipping the skewers) simply because my husband prefers dark meat. I'm too lazy to actually grate my ginger, so I just use the grated stuff from the jar (but not dried ground). Wonderful flavor!
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15 users found this review helpful

Cream Cheese Ranch Potatoes

Reviewed: Apr. 5, 2004
These were great. Instead of making them into mashed, I combined all the inredients in a large bowl, then tossed in red potatoes that I'd chopped into 1 1/2 inch pieces an boiled until tender. I used half the butter called for, just because it didn't seem to really need it prepared this way. You can't go wrong...who doesn't like ranch?
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56 users found this review helpful

Dr. Michael's Yeasted Cornbread

Reviewed: Mar. 22, 2005
This loaf had georgeous color and a very high rise, and a light, soft texture. Love what the cornmeal added. I had to modify it since I don't have a bread machine, and found that it didn't need all the flour called for. I warmed the milk, dissolved the yeast and sugar in it, then added the rest of the wet and then the dry ingredients. I kneaded it with my Kitchenaid for about 10 min, and baked it in a greased loaf pan at 375 for 35 min. When I took it out of the oven, I brushed the crust with melted butter, which I think I'll start doing with every bread recipe.
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3 users found this review helpful

Florentine Artichoke Dip

Reviewed: Oct. 11, 2004
This was so good. I didn't take anything away from the recipe to change it, but did add 3 green onions, finely chopped, 1/2 tsp seasoned salt, and 1 tsp chopped fresh rosemary. I used Neufchatel, and it was perfect. Next time I think a little cayenne or Tabasco would give it a good kick, and maybe twice the rosemary. I'd made it to test on my husband, and was so happy with the results that I'll definetly be making this for the next party.
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2 users found this review helpful

Potato and Shiitake Mushroom Gratin

Reviewed: Apr. 14, 2004
This was excellent! I used all button mushrooms, sliced, and double the amount of fresh rosemary, and it was so so SO good. I halved it for an 8x8 inch dish (small family), but will definetly be making this full-sized for company. Good good good. I'm so happy.
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4 users found this review helpful

Honey Wheat Bread I

Reviewed: Mar. 15, 2005
These loaves turned out so tender. Perfect results, and I love the way the crust turned out after being brushed with the butter.
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1 user found this review helpful

Mahogany Chicken Wings

Reviewed: Apr. 15, 2004
These are delicious, and the recipe is a good cooking guideline for trying wings with other sauces. Do yourself a favor and be sure to line your baking pan with foil, since some of that sauce can be a chore to scrub off later.
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1 user found this review helpful

Cheddar Bay Biscuits

Reviewed: Apr. 15, 2004
This is THE recipe, and it makes me so happy! Not to mention everyone who gets to eat them. I make mine a little bigger (cause I'm a major pig for these things), and just increase the bake time by a few minutes, until golden brown. And usually what I do, to serve my family of four, is cut the recipe in half and bake them in my toaster oven on the small baking sheet that came with it. That's an ideal way to reheat them, too, so they'll still have the same texture as when they were freshly baked. Thank you SO much, Cookie!
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1 user found this review helpful

Baked Brie with Pesto and Pine Nuts

Reviewed: Dec. 25, 2005
My guests loved this. I simply used a couple of Tbs prepared pesto mixed with chopped pine nuts as the topping for one, and the other I topped with a sun dried tomato pesto with cracked black pepper to top. A few extra minutes in the oven made it perfect.
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7 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Apr. 15, 2004
Perfect. After making this I threw out my recipe for regular pb cookies. I used all butter instead of shortening, and they were no different for the change. Moist and delicious.
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1 user found this review helpful

White Chocolate Macadamia Nut Cookies III

Reviewed: Apr. 15, 2004
Mary, thank you! My new favorite cookie. The almond extract in it is wonderful. These are the best white choc mac nut cookies I have ever eaten anywhere. Love them love them love them.
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1 user found this review helpful

Sauteed Portobellos and Spinach

Reviewed: Apr. 21, 2004
I thought this dish was absolutely delicious. It has so much more flavor than the simple ingredients hint at. I used small chantarelles instead of the portobellos, leaving them whole, and regular button mushrooms would probably even be just as good. Next time I'll double it...this was SO good! Thanks you, Leslie.
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2 users found this review helpful

Crab Salad III

Reviewed: Apr. 22, 2004
This was very good, and one of those recipes that would benefit from fresh herbs, if you can find them (which of course I could not). I made this with a few subs/additions: I tsp sugar instead of sweetener, garlic salt instead of powder, 3 green onions instead of sweet, cherry tomatoes instead of chopped (so my husband could pick them out easier). I added in 1/8 tsp freshly ground pepper, & 1 carrot very thinly sliced (like I sliced the radishes). Lots of color and flavor. I'd say it made more like 4 or 5 side dish servings though, not eight. But I suppose that just depends on how much you like it. This would be a great take-along dish; a keeper for sure.
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8 users found this review helpful

White Chocolate Orange Cookies

Reviewed: May 27, 2004
These are wonderful with the delicate orange flavor. I made a few changes per other members advice. I like my cookies thick, soft, and chewy, so I used 1/2 tsp each baking soda and powder, made sure my butter was room temp, and packed the flour into the measuring cups. The latter ensures a slightly firmer dough that doesn't spread in the oven. And I did use only one cup chips...that was plenty for this small batch of cookies. (I got two dozen generously sized cookies.)
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20 users found this review helpful

Chocolate Fudge Pops

Reviewed: Jun. 1, 2004
Anything that takes my kids outside and keeps them quiet and happy makes me happy. Easy and fun.
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4 users found this review helpful

Pumpkin Swirl Bread

Reviewed: Nov. 9, 2004
Very good! Very moist, also. The bake time was right on...everything worked out perfectly. There wasn't so much a swirl of cream cheese as there was ribbons and pockets, alot of it blended into the pumpkin mixture, but that was what made it so moist!
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4 users found this review helpful

Apple Raisin French Toast Strata

Reviewed: Jun. 6, 2004
We loved this. I assembled it the night before, and even after all that fridge time, the directions for baking it in the morning were perfect. It came out wonderfully.
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2 users found this review helpful

Displaying results 1-20 (of 127) reviews
 
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