Sweetpea Recipe Reviews (Pg. 1) - Allrecipes.com (1523783)

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Bacon Cheese Frittata

Reviewed: Mar. 6, 2011
One of the best egg recipes I have made. We love it for dinner with canned tropical fruit. This is a keeper and so very easy.
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California Coleslaw

Reviewed: Aug. 24, 2010
I used a 16 oz. package of shredded cabbage with carrots and red cabbage and then followed the recipe for the dressing. The slaw was refrigerated for about an hour and we had it for dinner. It was delicious and as stated by others it was even better a day or two later. Thanks, this is a great change from a creamy dressing.
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2 users found this review helpful

Grilled Romaine Salad

Reviewed: Nov. 25, 2009
The dressing was a bit too sweet for my taste, I prefer oil & vinegar with blue cheese crumbles. I also do not turn the romaine, just lay the cut side down and leave a very short time until it has grill marks. Turning or leaving it too long seems to take the crunch out of it.
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3 users found this review helpful

Peppered Bacon and Tomato Linguine

Reviewed: Nov. 7, 2009
This was very good and different. I too could not find peppered bacon, so I bought thick sliced bacon then rubbed it with cracked pepper. Worked fine. I also used two cans of tomatoes to make more sauce and we like a little sugar to take away the acidity...so I added 1Tbsp. sugar. I might have been missing something, but I don't believe the original recipe indicated when to put the bacon in, it just said "drain, reserving drippings and set aside", but as indicated by others, I added the bacon just before serving. I definately would make this again.
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Oven Fried Party Drummettes

Reviewed: Jun. 20, 2009
This was so different and very good. However, my family were not particularly crazy about the Hidden Valley dressing, so the second time I made it, I used Zesty Italian (packaged) and that was great. I left the wings in for a bit longer for extra crispy.
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Chocolate Upside-Down Cake

Reviewed: Jun. 15, 2009
I have been looking for a cake recipe similar to this that my mother always made for my birthday. This was a suggested recipe and I made it without coconut and chocolate chips, first in a 9 x 13 pan, then in a bundt pan. It was wonderful. I prefer the bundt pan method and the only change I need to make is maybe just a few less marshmallows and water, as this puffed so well it overflowed into the middle hole and onto my oven floor. WONDERFUL flavor, very moist. Kept in refrigerator (covered) very well.
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Chocolate Upside-Down Cake

Reviewed: Jun. 15, 2009
I have been looking for a cake recipe similar to this that my mother always made for my birthday. This was a suggested recipe and I made it without coconut and chocolate chips, first in a 9 x 13 pan, then in a bundt pan. It was wonderful. I prefer the bundt pan method and the only change I need to make is maybe just a few less marshmallows and water, as this puffed so well it overflowed into the middle hole and onto my oven floor. WONDERFUL flavor, very moist. Kept in refrigerator (covered) very well.
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3 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Dec. 6, 2008
Like many others, I was very surprised that this cooked up the way it did. Perfect medium rare and juicy. My only negative would be that it did not "tenderize" this eye-of-round to my satisfaction. I wonder how this would work (the high temp method) for a standing rib or tenderloin? Would I use this again, maybe not with the same cut of beef, but the concept of cooking is wonderful.
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Shrimp Scampi Bake

Reviewed: Nov. 13, 2008
This is "the Best". What an easy way to have a wonderful meal. I recalculated this to 3 servings, which uses 1 lb. of shrimp and is plenty for just the two of us. Wouldn't hesitate to fix this for guests. We love it with grilled asparagus and a salad.
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Oven Fried Party Drummettes

Reviewed: Nov. 28, 2007
This was so different and very good. However, my family were not particularly crazy about the Hidden Valley dressing, so the second time I made it, I used Zesty Italian (packaged) and that was great. I left the wings in for a bit longer for extra crispy.
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14 users found this review helpful

Turkey Brine

Reviewed: Nov. 23, 2007
Tried this on an 8 lb. turkey breast (bone in). WOW, how juicy and tender. Really looking forward to trying it on a roasting chicken on the grill. Thanks!
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1 user found this review helpful

Quick and Easy Ham with Sweet Potatoes

Reviewed: Oct. 4, 2007
I had such large ham steaks, that I used one for just the two of us. Wonderful mix of flavors. I would do this one again for a variation.
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2 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Oct. 4, 2007
Sinfully good! I also switched the order of the whipped topping and the chocolate/peanut butter mixture and I also used caramel syrup and pecans. It came out much like turtle desserts, but with the yummy addition of ice cream. I would do it again in a heartbeat!
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Salisbury Steak

Reviewed: Mar. 23, 2007
What a great recipe. Such a good but unusual flavor to the gravy. I thought there might not be enough gravy (with mashed potatoes) but there was plenty. Because of the unusually easy preparation, I will use it for casual guest dinners. Thanks!
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Ruby Red Layered Salad

Reviewed: Dec. 1, 2006
This was wonderful, a change from the usual cranberry salad. I too added a few pecans in the final layer and was also surprised that the sour cream had more of a whipped cream sensation when layered between these gelatin layers. My family and friends ate the leftovers as a dessert snack.
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Chicken a la King I

Reviewed: Sep. 28, 2005
This was very good. I didn't use green bell pepper and I customized the quantity to five and found that I needed more liquid, so I added more milk to thin a bit. Might use frozen baby peas next time, but overall it was just what we wanted and I have saved it for futue use.
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Doreen's Ham Slices on the Grill

Reviewed: Jul. 29, 2005
We do ham slices on the grill all the time, but this really makes it different. I made the recipe as it was listed, but only used one large ham slice (for two of us), then stored the rest of the sauce in a container in the refrigerator. Used it for another slice approximately 3 weeks later...it was great! Heated the sauce just before putting the ham on the grill. This is a KEEPER..thanx Doreen!
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Baked Pork Chops I

Reviewed: Jul. 15, 2003
Great recipe. I changed it only by using one can of cr. of mushroom soup and one can of french onion soup, no wine. I also breaded the chops with crushed cheese Ritz crackers and the chops were very thick loin chops. After browning them, I baked them for an hour without the sauce and then an hour and one-half with sauce. The chops just fell apart. My husband says this is a keeper.
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1 user found this review helpful

 
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