felix Recipe Reviews (Pg. 1) - Allrecipes.com (1584093)

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Buffalo Style Chicken Pizza

Reviewed: Jan. 28, 2008
My family loved it. I used high quality blue cheese dressing but only about 3/4 cup. I also used crumbled blue cheese with the mozz. Buffalo wing sauce is also key to this recipe. Hot sauce would not be as good. Using the wing sauce, the butter is not necessary. (wing sauce is hot sauce and butter typically)
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60 users found this review helpful

Praline Pecans

Reviewed: Jan. 29, 2010
I was looking for a light sugar coated pecan. this is definately not it. The coating is very thick and you lose the taste of the pecan.
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11 users found this review helpful

Simple Ranchy Breaded Fish Fillets

Reviewed: Mar. 2, 2011
I always make the recipe exactly as is the first time. With some tweaking, this will be five stars! As it is good but it can get better. The ranch paste is too concentrated and will be better if the dressing is mixed in the bread crumbs. Also the coating did not stick and fell apart a bit in the pan. Because of this, it does need some type of milk mixture to make it stick. I liked pan sautéing the fish as I have a bad lick with timing when I bake fish. I feel like I get it to a perfect doneness in the pan but not in the oven. Because of the oil in the paste, it needs little butter in the pan.
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6 users found this review helpful

Chocolate Eclair Cake

Reviewed: Jan. 15, 2009
a tried and true recipe. I do however use the small container of cool whip, not the large one as suggested.
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6 users found this review helpful

Bacon Jack Chicken Sandwich

Reviewed: Mar. 30, 2009
Such a simple meal and very good. Instead of bacon, I grilled some peppers and onions. I didn't have poultry seasoning so I used Emeril's seasoning which is similar. the pepper jack makes the dish!! a good bun and dinner tasted like you would get a restaurant.
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4 users found this review helpful

Red, White and Blue Slaw Salad

Reviewed: Apr. 17, 2008
My most requested salad! I use gorgonzola cheese.
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4 users found this review helpful

Barbequed Ribs

Reviewed: May 29, 2003
I will continue to cook my ribs using this method because it really produced tender ribs. My only complaint is that the rub I made was very spicy. I love spicy foods but this was too spicy. It really depends on what type of chili powder you use. I will cut back on it next time.
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4 users found this review helpful

Ranch Ham Roll-Ups

Reviewed: Dec. 4, 2011
Good basic roll but nothing to brag about! There are a lot better roll appetizers. Would be good for a kid's lunch however.
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3 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Feb. 17, 2010
I make a lot of recipes from this website and I have only given one other dish a five star rating. This one is my second. It absolutely deserves a five star rating. I made this recipe exactly as is and it is perfect. The longer it cooks, the flavors blend more. The next day it was even better. We served it with avocado wedges, sour cream, shreded co-jack cheese and the homemade tortilla strips. do not skimp on these. Some reviewers say to just buy the bagged but there is a huge difference. It is easy to make them yourself and they add a fresh taste.
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3 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Jan. 29, 2010
awesome chili!!! Much better the next day even. the longer it can blend, the better!!
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3 users found this review helpful

Ham and Cheese Bowties

Reviewed: Jan. 29, 2010
My kids loved it but I thought it to be a bit bland and a bit greasy even though i used cheddar. with some tweaking, it definately has some possiblities. There are a lot better cheese pasta recipes out there.
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3 users found this review helpful

Honey-Balsamic Vinaigrette

Reviewed: Nov. 16, 2009
Maybe because I used expensive balsamic, this dressing turned out too strong. I gave it three stars based on this exact recipe. Once I tweaked it and added more oil and honey to balance, it was a 4-5 star recipe.
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3 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 16, 2008
Very tasty. Use good quality cranberries as generic brands are too chewy and sticky. i use vanilla and they taste great.
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3 users found this review helpful

Blue Cheese Fried Potatoes

Reviewed: Aug. 11, 2008
This is a good side dish. The cooking time of the potatoes took a bit longer than stated but the flavors were great. Next time I will do them in tin foil on the grill.
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3 users found this review helpful

Coconut Tilapia with Apricot Dipping Sauce

Reviewed: Aug. 11, 2008
One of the only recipes I have given 5 stars to. I made this exactly as stated and it was wonderful. Even the kids all ate it!!
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3 users found this review helpful

Original Irish Cream

Reviewed: Jan. 31, 2008
I made this using Crown Royal which is a high end Canadian whiskey so obviously, it was very good. I took two batches to Thanksgiving and it was gone within the hour. My husband didn't quite appreciate that I used the good whiskey so I will try next time with a different brand.
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3 users found this review helpful

Easy Sausage Stuffing

Reviewed: Dec. 2, 2006
I just made this for Thanksgiving. i doubled the recipe for a big crowd. This was very tasty but like the other reviews, it needed a lot more broth. I will make this again but add more liquid next year so that it is not so crumbly.
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3 users found this review helpful

Blue Cheese Beef Tenderloin

Reviewed: Dec. 9, 2011
Only followed the recipe for the blue cheese sauce as for the tenderloin, I like only a little butter, olive oil, salt, and pepper! (I'm a purest with tenderloins! ) The sauce is amazing!!!! the next night we made sandwiches out of the tenderloin and the sauce was even decent cold or room temperature! Yummy!!!
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2 users found this review helpful

Saltine Toffee Cookies

Reviewed: Nov. 18, 2011
The simplest recipe but everyone always loves and raves about them!!!
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2 users found this review helpful

Feta Chicken

Reviewed: Oct. 26, 2009
I cook a lot with feta because I love it. This was good but very average. I think it is a good base recipe and could be added too but at is it is rather plain. The bread crumbs absolutely need a liquid agent such as butter or olive oil otherwise they don't crisp
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2 users found this review helpful

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