DAVEJOSTEF Recipe Reviews (Pg. 1) - Allrecipes.com (1596691)

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Oriental Cold Noodle Salad

Reviewed: Jul. 1, 2014
Thought it was good. The peanuts kind of got "lost" in there, though. I think I'd chop them bigger than I did AND put them on top at the very last moment so they keep their crunch.
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Asian Beef with Snow Peas

Reviewed: Dec. 23, 2013
Yup...pretty danged good! I did make a few changes, after reading most of the reviews. 1) I started with about 1/4 c. fine diced onion plus 1/4 c. med. chopped red bell pepper before the garlic/ginger. 2) Didn't have the rice wine so subbed cooking sherry instead - worked fine. 3) Added just a dash of crushed red pepper flake, Chinese five spice, and a dash of bottled teriyaki sauce. 4) I doubled the sauce, adding extra corn starch as I figure it's easier to thin a sauce (with a bit of water) than to stop the train and have to add more thickener. Worked great. Served with homemade fried rice and frozen egg rolls. Winner/winner!!
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Pollo Bianco

Reviewed: Aug. 15, 2013
Wow!!! Talk about good! I made this in my RV, mostly because I was craving chicken thighs and didn't want to have to buy a lot of stuff. This fit the bill. I used lo-so chicken broth rather than water. And it was still a bit salty so I would suggest being careful with salting the meat in the beginning. Next time, I'll make sure to really brown the onions well at the start as they don't get any browner later on. If you don't want it to "watery", just keep cooking it, to boil down the liquid 'til you get to the consistency you want. I served this with crusty bread and that was PERFECT to soak up that wonderful liquid. Wouldn't serve this without crusty bread down the road. This is one of the best things I've ever made in the RV!!
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Chicken Nachos

Reviewed: Feb. 3, 2013
It was a flop here. First off, the chicken winds up being "double cooked" and was just so dry. Only thing that made it edible was the extra toppings we put on after cooking. Even still, it was just not good and I only ate about half my serving. Bummer on Super Bowl Sunday.
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Quick Chicken Piccata

Reviewed: Dec. 31, 2012
This was so bitter! Adding both wine AND lemon juice was just too much. Had to add more butter AND some sugar (about 1 tsp.) in order to "balance" the flavors. And it never did "thicken". Will likely not make this again.
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Chocolate Truffle Cookies

Reviewed: Mar. 18, 2011
A frustrating experience, I have to say. The "dough" was more like a batter, and I wondered. It DID firm up a lot when chilled but it was so sticky to handle. Had to wet my hands to roll them. First batch wound up in the garbage. They were totally gooey (perhaps undercooked) having baked 10 min. I figured they would firm as they cooled. They didn't. Wish this recipe would state how to know when they are fully cooked/done. You can't see any browning due to the dark color of the batter. Second batch, baked for 13 minutes was better, but still, they came out so thick and gooey in the center as to not be very enjoyable. Too bad. I had hopes. Expensive failure, too.
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Garlic Cheese Quick Bread

Reviewed: Sep. 17, 2010
I had been looking for a savory scone recipe when I came across this one. I made the ONIOND version with the half mozzarella and half fresh parmesan cheese and finely chopped parsley. Added about 1/2 tsp. fresh crushed garlic and made the loaf vs. the muffins. Also cut sugar to 1/8 C. OMG...was it GOOD! I let it cool about an hour before cutting. Has a consistence of biscuits rather than bread but I knew that going in as it was a quick bread. Even my DH liked it and he's not crazy about biscuits so I think this one is a winner!
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Slow-Cooker Barbecue Ribs

Reviewed: Aug. 5, 2010
Made this pretty much as is written except I substitued one cup good quality bar-b-q sauce for the ketchup. At the end, the sauce was pretty watery so I took about 2 cups out, degreased it and put it in a saucepan on the stove and boiled it for about 10-15 minutes until it was thickened. Served it with the ribs and it was AWEWSOME! Might try putting a smidge of liquid smoke in next time, to get a little bit of the smoke flavor you'd get if you used the grill. Otherwise, it was a huge hit!
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Chocolate Zucchini Cake I

Reviewed: Aug. 30, 2009
This is REALLY good. So moist and not a trace of zucchini in it when you eat it. You're sure fool the kids, or anyone who doesn't like their veggies, when you serve this cake. I would add extra chips, though. Needs more chocolate!
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Marinated Grilled Shrimp

Reviewed: Aug. 12, 2009
Holy mackrel, is this GOOD! I made it exactly as written and I wouldn't change a single thing. Really excellent. Just remember not to overcook the shrimp or they'll be tough but I've definately found my new recipe for shrimp on the barbie!
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Chicken Pot Pie IX

Reviewed: May 21, 2009
Oh YES!! This recipe rocks! The only problem I had was, when I pre baked that bottom pie shell, it shrunk up a bit and that was a problem in that my fillling didn't all go into it. Make sure you pull that bottom shell up and over the edge of your pie plate so it doesn't do that! Otherwise, it was very good. Will make again.
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Missy's Candied Walnut Gorgonzola Salad

Reviewed: Mar. 17, 2009
Oh My Gosh...is this GOOD!!! I added just a bit of sugar to the vinaigrette mixture and put in some apples but otherwise, it was a total winner! Plan to make it for "company" next week, it was that good. I had a similiar salad in a restaurant in Portland, OR, a few years ago and it "wow'ed" me so when I saw this nearly identical recipe, I had to try it. Will make again and again, I'm sure. Thanks.
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Egg Drop Soup (Better than Restaurant Quality!)

Reviewed: Dec. 4, 2008
LOVED this! Was very rich tasting and just plain good! Will make it again, I'm sure.
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Yakisoba Chicken

Reviewed: Dec. 4, 2008
OMG - Is this GOOD! So, AMAZINGLY good! Only change I made was to add about 1/2 tsp. ground ginger, just because it seemed to belong there. Will make again and again!
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Roasted Brussels Sprouts

Reviewed: Oct. 8, 2008
Blech....Not sure what I must have done wrong. I ate a few, DH ate one.
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Macaroni and Cheese V

Reviewed: Dec. 26, 2007
The onion overwhelmed the taste for me. Perhaps I used too much. What IS a "small" onion, after all. I used about 1/4 cup and it was still too much. And, GRAINY... Hate that grainy taste. And I did not care for the bread crumbs at all. Sigh...
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BACARDI® Select Double-Chocolate Rum Cake

Reviewed: Dec. 21, 2007
I had a number of problems. Made this cake in a springform pan. I peeked in at about the 45 min. point to find the whole top was split wide open. Oh my. I had to bake this at least 15 minutes longer than the recipe stated. I had a very hard time getting the glaze to absorb. In fact, I didn't put it all in. Used some "on the side" at serving time. The chocolate topping became so hard on this cake it was eating a candy bar on top of your cake. Plus, it made it so hard to cut. And the white chocolate I used would not melt to a drizzling consistency at all so I skipped that and just grated some white chocolate on top. All that said, it still tasted very good. But it was a pain to make and I don't know that I'd do it again. If I did, I surely would use a more traditional "soft" frosting on top.
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Blue Cheese Chicken Wing Dip

Reviewed: Jan. 22, 2006
Made this today for the football playoffs. Used Frank's hot sauce. It seemed like it was waaaay to thin. The chicken got lost in all that sauce. Perhaps my chicken breasts were smaller than needed. At any rate, if I made it again, I'd cut the hot sauce and the blue cheese dressing in half. Hubby thought it was too spicy as well, but that's not new for him!
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It's Chili by George!!

Reviewed: Dec. 7, 2005
This chili is REALLY good! I did miss the appearance of tomatoes, though, so I think I'll throw in some canned ones next time out. Otherwise, it was stellar!
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Blackberry Wine Cake I

Reviewed: Feb. 14, 2005
YES!!! to the cake NO!!! to the glaze. Done exactly as the recipe indicated, it would NOT incorporate. I had to put the it on top the stove and heat it to get the butter to work into it. Then the whole lot was WAAAAY to liquid (even after cooling for hours) so I had to add at least a cup more powdered sugar. If it were to make this again, I'd start the glaze by creaming the (soft) butter and sugar first. THEN adding only as much wine as necessary to make a good consistency. I couldn't find blackberry wine or Jello so I made a raspberry version. Good taste!
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