MSROOTZ Recipe Reviews (Pg. 3) - Allrecipes.com (1546281)

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Chicken Makhani (Indian Butter Chicken)

Reviewed: Feb. 27, 2009
Great flavor! I couldn't find ginger garlic paste so I made it from a recipe from another recipe site. I noticed tomato puree in the ingredient list but the directions state tomato sauce. Tomato puree has a more concentrated tomato flavor than sauce and it was noticeable in the end result. We still enjoyed it though. The next time I make this I will use tomato sauce and see which way we like it better.
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Crispy Rosemary Chicken and Fries

Reviewed: Feb. 11, 2009
This was great and sooo easy. I used dried herbs instead of fresh and I used a jelly roll pan for roasting. My family likes highly seasoned food and we thought this had plenty of flavor. To the reviewers who had problems with not being crisp enough, I think the jelly roll pan is the trick, you get more heat circulation with the low sides of the pan and it's bigger so you can spread things out. The skin on the chicken was extremely crisp and the potatoes were very brown and crisp.
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Original Chex® Party Mix

Reviewed: Jan. 22, 2009
This is a classic. I made this so many times through the holidays. Everyone loves it.
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Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: Jan. 22, 2009
YUM!! The recipe title says it all. It had all those flavors going on.
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Rosemary Ranch Chicken Kabobs

Reviewed: Jan. 22, 2009
My husband and son liked this better than I did. I thought the rosemary was a little strong. Otherwise, a good recipe.
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Hearty Beef Dinner

Reviewed: Jan. 22, 2009
We didn't care for the dill in this. Won't be making this again.
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Brown Sugar Smokies

Reviewed: Jan. 5, 2009
Everybody loved these. They are so simple. Great make ahead appetizer.
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Baked Scallops

Reviewed: Nov. 2, 2008
My family really enjoyed this. I had no problems with sogginess as other reviewers claimed, I also didn't think it had too much garlic. The amount of garlic could be personal preference, so perhaps adjust accordingly. I did think there was too much topping, though, so next time, I will cut back on tht. For past reviewers and future reviewers, to prevent sogginess, try blotting the scallops very dry before preparing them. I've always had a problem with scallops turning out too watery, but this time, I drained them and then blotted them dry. I had no problems with sogginess.
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Poulet a la Saucisse

Reviewed: Nov. 1, 2008
Fantastic! I forgot to put the parmesan cheese in the filling too, so I can imagine it's even better with it. A little trick I learned when you are filling a chicken breast is to butterfly the chicken breast first and then pound it to flatten, you end up with a much bigger piece of meat to work with. On the edges, pound it very thin, because when you are rolling and folding the edges in, the edges get very thick.
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Too Much Chocolate Cake

Reviewed: Oct. 27, 2008
My husband made this for a surprise dessert for our anniversary. Very chocoaltey and I'm pretty sure it's easy to make...cause my husband made it! We all loved it.
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Ukrainian Apple Cake (Yabluchnyk)

Reviewed: Oct. 12, 2008
This was just okay for us. The taste was good but not necessarily something that I will make again. I prefer an apple cake with the apples mixed into the cake.
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Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Oct. 12, 2008
Great combination of flavors. The cream cheese filling goes perfect with the pumpkin cake.
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Greek Style Garlic Chicken Breast

Reviewed: Sep. 30, 2008
This had great flavor. I think the amount of olive oil was a bit excessive so next time I will cut back on it. Otherwise a good recipe.
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Boilermaker Tailgate Chili

Reviewed: Sep. 16, 2008
My family really liked this. I made 2 mistakes though. I read the recipe wrong and bought a chuck roast instead of ground chuck. But my family prefers chunks of beef in chili rather than ground beef anyway. I just cut it in bite sized pieces and browned it as the recipe stated. The other mistake is I didn't have tomato paste and I didn't use anything in place of it. I am saving this one, and will make it again.
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Chicken Cordon Bleu II

Reviewed: Sep. 15, 2008
Very good! I pounded the chicken to about 1/4" thickness. Also salt and peppered the rolls before rolling in the flour. We'll be making these again.
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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Sep. 14, 2008
Very impressive. I like that the stuffing didn't have bread crumbs or other fillers. Great for low carbers. I want to try this using chicken breast.
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Parmesan Knots

Reviewed: Sep. 14, 2008
Super easy and tastes great. Next time I will substitute melted butter for the oil, just to see how it differs.
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Easy Slow Cooker French Dip

Reviewed: Sep. 13, 2008
This was just okay, not bad, but not outstanding. The juice was pretty good, however, the roast fell apart. I couldn't cut it into slices.
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Taqueria Style Tacos - Carne Asada

Reviewed: Sep. 11, 2008
Great flavor! We live in California so you can find a Taqueria pretty much on every corner. This rivals anything we can get at a restaurant. When I make this I like to use a screaming hot iron pan (I even put the pan on my grill outside so my stove doesn't get messed up) and cook the meat in small batches. The meat will have a crustier outside. When you cook it all at once it sort of steams it and the outside of the meat is softer. Either way, the flavor is terrific.
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Asian Beef Skewers

Reviewed: Sep. 11, 2008
This is soooo good! In error my husband cooked the strips of beef in a pan, without being skewered, and it was still great. Definitely an option for those without a grill. Pan must be screaming hot and cooked in small batches. We will make these again (on the grill though!) The flavor is great.
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Displaying results 41-60 (of 259) reviews
 
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