danielleheiderich Recipe Reviews (Pg. 1) - Allrecipes.com (15573523)

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danielleheiderich

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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Mar. 28, 2014
Oh my God, this recipe is AMAZING exactly as written, tastes like what comes out of my favorite Indian takeaway. I wouldn't change a thing and I will be making a huge batch to freeze so I can have this as an easy dinner on work nights. Even my curry hating husband likes it. Win!!
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Feb. 4, 2014
This recipe is a great starting point. My hubby and I like things highly spiced, so I added 1tsp liquid smoke, and 1tsp Worcestershire sauce to the meat. I didn't have seasoned breadcrumbs so I used panko which I had on hand and a pinch of Italian seasoning to duplicate them. I cooked in the slow cooker as per directions, and simply drained off the excess grease and juice before I added the sauce. Also, on the advice of other reviewers I doubled the amount of sauce and am so glad I did because it is amazing! I'm giving 4 stars because without the additional seasoning it would have been quite bland, but my hubby went nuts for it the way I made it.
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Slow Cooker Baked Beans

Reviewed: Jul. 12, 2013
I'm from New Hampshire so I've been eating traditional Boston Baked Beans my whole life so I know what they should taste like and I'll tell you this recipe is a winner! I shortcut the process by pressure cooking my beans, and even tho people have a fit I don't soak my beans anymore. IMHO it doesn't do a darn thing for the after effects or the taste and just takes up more of my time. Anyway, I thought the stuff looked a little strange when I mixed it up in the slow cooker, but I took it on faith that it'd turn out. I don't use a slow cooker often, so what do I know about what it's supposed to look like, anyway? I went to bed with the stuff going and when I got up in the morning my whole house smelled amazing. (Always a good sign) I opened the lid on my crock pot, and oh happy day! Beautiful brown, sweet baked beans with a gorgeous thick sauce! People were practically pile driving into them at the BBQ, and the leftovers didn't last long! I'm a true believer now and I have no plans to ever make baked beans in the oven again. To all you people who think you have to fiddle with every recipe you come across (which I admit I'm usually one of them), do yourself a favor and make this exactly as it says once before you mess with it; you'll be glad you did. I may someday sub out half the molasses with maple syrup to make it taste like my Vermont born and raised grandmothers recipe, but that's a nostalgia thing for me, not a reflection on the recipe.
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Homemade Chicken Parmigiana

Reviewed: May 7, 2012
This is a good base to start with but I had to make a lot of tweaks to get it where I thought it needed to be. Chicken first: I used panko bread crumbs instead of plain, added about 1tsp oregano, 1tsp basil, 1/2 tsp parsley, 1/4tsp ground rosemary, and 1/2tsp granulated garlic. I pounded the breasts out to 1/4" thickness, then let them sit in the breading mixture in the fridge after dipping in the egg while I prepped sauce. To the sauce I also added about 3tbsp more sugar because canned tomatos are kind of bitter, basil, organo and parsley as well as using my own roasted garlic instead of minced. You have to use more because the roasted garlic is very mellow, I used around 6 cloves, and I mashed it and steeped it in the cream after heating the cream in the microwave. I added a bit of red pepper flake for just a bit of bite, too maybe 1/8 tsp, 1/4 if you like it spicy. I simmered the sauce for as long as it took to boil the water and cook the pasta, then added the garlic steeped cream just 2 min before serving. I started the chicken on medium high heat about halfway through the pasta cook time, and with it pounded so flat it was timed perfect to be done right as the pasta needed to be drained. The panko made sure the breading stayed crisp and the extra seasoning in the breading and sauce made a huge flavor difference. My husband isn't normally a fan of chicken with anything tomato and he loves this and asks for it at least once a month.
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