minaayindra Recipe Reviews (Pg. 2) - Allrecipes.com (15521357)

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Best Spanish Rice

Reviewed: Nov. 9, 2013
I definitely found this easy to make- I also found it very tasteless. If you aren't comfortable with adding your own spices to make it have more flavor, I recommend you try another recipe. Otherwise, this would be fine as long as it is spiced more.
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Fabulous Wet Burritos

Reviewed: Nov. 9, 2013
There is truth in advertising here- they really are "wet" burritos. I left out the refried beans, which my family loathes, and prepared as written. I did find it a little time-consuming and, more than anything, I did not like the microwave approach. It tended to toughen the tortilla and, as previously mentioned, they were almost too wet. I haven't tried going back and baking them yet but that is another option. Otherwise, when spiced according to your individual tastes, these are quite good.
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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 9, 2013
Stick to the recipe and you will have delighted guests! Festive and tasty, what more could you ask for, especially around the holidays?
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Juicy Marinated Steaks

Reviewed: Nov. 9, 2013
These are tasty and, best of all, you can whip up the marinade the night before, place the steaks in it and leave them until ready to cook. It does not overpower the taste of the meat and makes them very tender.
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Mom's Best Macaroni Salad

Reviewed: Nov. 9, 2013
This was okay, nothing terrible, nothing great, just kind of bland. I added 1 tsp. of dry mustard, 1 Tbsp of hot paprika, 1 Tbsp of sweet paprika and 3 chopped hard-boiled eggs. I STRONGLY suggest you taste this before you add the sugar- it is already sweet and the sugar addition completely overwhelms it. This can be made the night before and it keeps beautifully.
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Nov. 9, 2013
Beautifully festive and well-received by guests. Also time-saving, you can make the dressing the night before and then place it on the salad right as you are serving! A beautiful food addition to the holiday table.
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Stuffed Green Peppers I

Reviewed: Nov. 9, 2013
I rarely find a recipe I dislike on allrecipes so this is unfortunate. The stuffing was way too salty, the rice was hard, it took twice the prep time listed and the peppers definitely have to be medium or smaller for you to get that many servings from this stuffing. What else can I say? I followed the recipe meticulously and was very disappointed. :(
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Poke Cake III

Reviewed: Nov. 9, 2013
This was simple to make and one of my guests loved it! The rest found the cherries to be overwhelming and didn't care for it as much. I have found few poke cakes that are actually great to eat- but this one, at least, had some flavor! Very easy to do too...
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Butter Cookie Crust

Reviewed: Nov. 9, 2013
Very tasty, particularly for some cheesecakes which you just don't want to be overwhelmed by graham crackers. Just note that cinnamon should only be added to certain crusts, depending on what you are putting in it. Shortbread cookies work well too!
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 9, 2013
Well-received but exhausting! I did take quite a few of the other reviewer's recommendations and came up with the recipe that worked the best for me and was to my and my families taste. I used 3 packages of cream cheese, 8 oz. of pumpkin puree, 1.5 cups of shortbread cookie crumbs (for the crust) and added 1/2 cup of sour cream. When making it, I folded in the sour cream right after adding the eggs to the batter. To bake, I placed it in a water bath for 1 hour and then propped the oven door open and left it inside for 1 hour more. Cover it with a caramel glaze and you are in business! It does take a lot of time- but people do seem to enjoy it. :)
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Wazzu Tailgate Chili

Reviewed: Oct. 30, 2013
I won first place last night amongst a large pool of contestants- is there anything more that needs to be said? Excellent, people stripped nine quarts of this while leaving others half to almost full- and the reason why is the medley of tastes. I was highly reluctant to put the peppers listed in, because I was afraid it would be too hot for those who didn't like fire in their food; just the opposite. I taste-tested it on a hot chili aficionado and one who was adverse to spicy food. They both loved it, quoting the underlying flavors that were so fantastic. It has a tiny bite but not enough to make anyone uncomfortable, even children. Pepper it up more if you want but, as the prize tag said, this is the "most exquisite" chili available!
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Sturdy Whipped Cream Frosting

Reviewed: Jul. 8, 2013
Excellent, excellent, excellent. This held it's texture while frosting and provided a light and extremely flavorful frosting that compliments but does not overpower the cake itself. I did increase the extract by an additional 1/4 tsp. for the almond and I found it helped decrease any potential cheesy flavor. Can't recommend enough!!
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American Flag Cake

Reviewed: Jul. 8, 2013
Absolute best show-stopping cake I have ever served! My guests were so impressed that they didn't want to cut into it- but they did and the taste was superb! Moist, colorful and just extraordinary for a patriotic holiday. If there is any down-side, it is the amount of time to prepare since you must not only make the 4 cake layers but also cut and mold and frost in-between various shapes and decorate the top... but it was ALL worth it. Serve it and they will never want anything else again, guaranteed. I used another recipe from this site, Sturdy Whipped Cream Frosting, and it was perfect for binding everything in place, not overpowering the cake and also providing a cool touch for those summer-time barbeques. Just be sure you have the CLEAR vanilla extract- the other will turn the cake yellow and ruin the presentation. Did I mention I LOVE this?
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Cherry Bomb Chicken

Reviewed: Jun. 26, 2013
It was enjoyed by my company but I found it just "okay". I think it would be best to spice it up a little more considering the recipe's premise- but it's not bad for any time of year.
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Beer Brats

Reviewed: Jun. 26, 2013
My company enjoyed them and they were easy to make. Nothing extraordinary but good enough for people who like these.
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Lemon Pudding Poke Cake

Reviewed: Jun. 26, 2013
Easy to make but definitely bland. This needs more lemony taste so a little extract might help, in the pudding. Texture was decent but, all-in-all, just a mediocre recipe.
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Joe's Turkey Brine

Reviewed: Jun. 26, 2013
It works beautifully and doesn't leave any after-taste behind. Everything you could want in a brine and so simple too. Made one of the best turkeys I've ever produced for the holidays!
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Divine Meatloaf

Reviewed: Jun. 26, 2013
Absolute all-time best meatloaf I have made from this site. I did exclude the mushrooms because my family doesn't care for them but, otherwise, easy to make minus the chopping and a real treat to eat! I think this will be my meatloaf of choice in the future.
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Honey-Mustard Macaroni Salad

Reviewed: Jun. 26, 2013
While the sauce was a little too "soupy" for me, I discovered it was decent if you'd leave it in the refrigerator for at least 5-6 hours. I prefer a sweeter salad so I think next time I will add some Bread and Butter pickle chunks- I wasn't as big of a fan of the underlying bitter mustard taste but my family enjoyed it and it was easy to make. Best advice? Taste the dressing BEFORE you put it on the macaroni, fix to your taste and then leave plenty of time for refrigeration.
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Mexican Pot Roast

Reviewed: Apr. 30, 2013
I really gave this a single star only because the meat was tender- but all chuck roast cooked in a crock pot is tender. The spicing for this roast had two things wrong with it: first, if prepared exactly the way listed, it is so screaming hot that no one could eat it except my lead-stomached husband, who said he almost couldn't either, and second, there is almost no flavor here except the mild bitterness that comes from this selection of spices and, as said before, the incredible heat! I don't know how anyone could have achieved different results since I followed the recipe meticulously.
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