TC Recipe Reviews (Pg. 2) - Allrecipes.com (16290762)

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Awesome Slow Cooker Pot Roast

Reviewed: May 15, 2011
Easy and tasty. My roast was a little under 3LB. Added baby carrots, small whole red potatoes, yellow gold pearl onions (boil for 3 minutes in water, rinse in cold water, snip ends then peel). Used a can of beef broth in lieu of water and added 1 Tbl Worcestershire, cooked on high 6 hours and the meat was fork tender, came out great! Thx!
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5 users found this review helpful

Clone of a Cinnabon

Reviewed: May 14, 2011
Very good! No bread machine so proofed 2 1/2 tsp of active dry yeast in warm milk w/1 tsp sugar for 10 minutes, added the other wet ingredients then the bread flour. I use Pam instead of flour on my work surface, flour dusted rolls are yuck :) Let it rise 1 1/2 hours. Mixed the melted butter w/the cinnamon & sugar then spread it on the dough, left 1/2 inch at the end for the dough to seal together as another suggested. Rolled from the short side, cut it in half then cut those 2 pieces in half again (4 pieces now) then cut each of the 4 pieces into thirds, nice and uniform that way. Baked in lower 3rd of the oven at 350 for 23 minutes. Couple popped into cones LOL but pushed them back down w/a knife, think it's because the pan was so full they ran out of room! Will definitely make these again, thanks!!
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5 users found this review helpful

Pie Crust IV

Reviewed: May 12, 2011
5 stars for being easy to work with, perfect measurements and making exactly 1 9" deep pie crust. I used butter flavored Crisco, did not use ice water or cool the dough, came out just fine, not fragile and not too sticky, I'm a NOVICE pastry maker and this recipe worked well for me. Didn't have a rolling pin so improvised with a floured up water glass :) It was kind of bland and not particularly flaky but I can always add sugar and/or spice to the dough next go around. Thanks!!
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2 users found this review helpful

Baked Salmon II

Reviewed: May 8, 2011
Marinade was just awesome, did not change a thing. I did mix up the marinade in the bottom of a casserole dish then set the fish flesh side down in the marinade to save myself a dirty bowl :) Served with roasted potatoes and fresh sliced tomatoes drizzled w/Greek Dressing and Mozzarella, this is a keeper! Thx!
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1 user found this review helpful

Carol's Chicken Salad

Reviewed: May 7, 2011
Was looking for a good base recipe and this was it :) I subbed Ranch dressing for mayo, used 1tsp minced garlic instead of the powder and some diced dill pickle in place of the lemon juice. Didn't have green onions but half of a yellow worked. I left the fruit and chestnuts out and added 4 slices of cooked crumbled bacon. 2 chicken breast baked for 35 min at 350 and shredded worked well. Thanks!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: May 6, 2011
Few ingredients, easy and tasty! Used Famous Daves Zesty BBQ sauce, my chicken was thawed already but still cooked them on high 4 hours, shredded then on warm for another hour. Will be trying this with pork next! Thanks!
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Pot Stickers Traditional

Reviewed: May 1, 2011
Somewhat tedious but good. Did not read the ingredient list correctly and bought pork sausage by mistake. Still good but a little salty. I think the point behind cooking the pork and cabbage before adding to the wrapper is to remove the excess water, cabbage has a LOT of water which may make the dumplings soggy and harder to handle. I shredded a small head of cabbage, added 2 tsp salt to draw water out, stirred & let it sit 20 minutes, strained a LOT of water out using a cheesecloth. Did go ahead & precook the pork so I could test the filling and adjust seasonings to my preference. Used a cornstarch slurry to wet the wanton edges before sealing, made around 45 w/none falling apart. I steamed first then fried to avoid the grease spatter. Put in oven to keep warm and unintentionally 'baked' some of them, very crunchy! Won't do that part again or will cover the dish instead, didn't like the crunch factor. Good recipe, will make again sometime.
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2 users found this review helpful

Greek Pasta Salad I

Reviewed: Apr. 23, 2011
It's sitting in the fridge now marinating, tasted great before even getting it into the fridge. It makes a LOT! I didn't use mushrooms (fungus hater in the house) used a 12oz jar of artichoke hearts & used a half balsamic half red wine mix as others suggested. Used the multi colored rotini noodles, very colorful. I used a 2 qt bowl and barely had room to stir so start out w/something bigger. Also put it in the fridge w/a tight fitting lid on it so I can go flip it over a few times today while it's marinating. Can't wait for dinner now :)
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7 users found this review helpful

Incredibly Easy Chicken and Noodles

Reviewed: Apr. 22, 2011
Easy and tasty both! I like chicken and noodles over mashed potatoes, this recipe doesn't leave your taters watered down with broth :) Have used a roasted chicken bought from the deli and chicken breasts baked at 350 for 35 minutes, turned out great both times. I subbed a teaspoon of minced garlic for the powder & used fresh ground pepper. My husband asked me to throw out my old recipe that uses just broth :)
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3 users found this review helpful

Banana Pudding IV

Reviewed: Apr. 17, 2011
Was good and a nice change from the traditional banana pudding but next time I will reduce the cream cheese and/or use banana pudding. The banana flavor got lost in the cream cheese. Sounds odd but it was rich at the same time as being a bit bland! Weird I know but think less cream cheese and more banana would be better. Thanks!
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1 user found this review helpful

Golden Pork Chops

Reviewed: Apr. 17, 2011
Good, not great. Was quick and easy which is always a plus but really didn't care for it.
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2 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Apr. 17, 2011
Made exactly as the recipe stated and they are GREAT! I did microwave the cream cheese for 19 seconds to soften, the cream cheese batter after mixing was not runny for me, it thickened up even more after sitting for 20 minutes (between batches, only have 1 muffin tin). The cake batter was very thin looking, I was concerned but they came out great! Filled closer to half full and got 17 cupcakes + 1 runt LOL! Thanks for the great recipe, these ingredients are usually something I always have on hand so that's a plus!
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Apr. 10, 2011
It was good but was expecting it to be great. I'll fault myself, I do not like wine cooked into my food so I subbed chicken broth in the sauce. Sauce was good but pretty bland, it really needed salt. Next time I'll add the salt, some garlic and pepper. Took quite a bit longer for me than 15 min on the prep, that should improve w/practice. Definitely use cooking string! The chicken wants to pull away from the toothpicks. My cheese stayed put but they could have been much prettier.
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4 users found this review helpful

Barbecue Ribs

Reviewed: Feb. 27, 2011
First time making ribs and LOVED this marinade. I will cut back on the sugar next time, tasted it and it was way too sweet (and I like sweeter BBQ sauces). I simmered the ribs in salted water w/a 1 Tbl liquid smoke for 2 hours. Marinated for another 2, put the ribs fat side up (think of letter c on it's back) brushed w/marinade, covered and baked per directions. Poured the marinade into a sauce pan, brought to boil and ended up using 3 tbl cornstarch/slurry to thicken the sauce. To cut the sweetness I added 1 tbl cajun seasoning, some rooster sarrachi sauce and some healthy dashes of hot sauce (and more liquid smoke, about 1 tsp). Be kind to yourself and either line the dish w/foil or buy something disposable, contractor grade construction glue has NOTHING on this stuff, some serious HARD scrubbing to clean the dish. Will definitely make again w/different ribs next time (store only had beef back). My son asked me the same night when I was making ribs again, he was pretty impressed with them esp. being baked. Thanks! UPDATE: Reduced to 3/4 c brown sugar, 3/4 c heinz chile sauce in lieu of ketchup and chile sauce, Pork Spare ribs, 1/4 c honey bourbon in lieu of rum and added tenderizer & salt to the water while boiling the ribs, phenomenal!! Will be making this a LOT!
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10 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Feb. 27, 2011
Wonderful soup and a great way to get your veggies. I use Hot Italian sausage, 3 cans of beef broth, skip the wine and add 1 cup water. Also saute the onions and garlic in olive oil instead of the sausage grease. I don't use fresh basil or parsley, just the dehydrated flakes from the seasoning aisle. Have made with up to 19oz of cheese tortellini or half that if I want to save some. The tortellini instructions are sketchy, just cook them till they float. This soup is great! Served w/some Tuscan bread & dipping sauce (oil and herbs). It's also very filling. Thanks for a great recipe!
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17 users found this review helpful

The Best Potato Salad

Reviewed: Feb. 20, 2011
This was very good potato salad. I used 3 dill spears instead of relish, 2 celery stalks instead of celery seed and added some pickle juice (didn't measure but maybe 1/4 cup). Also peeled and cubed the potatoes before boiling, after draining them I rinsed them thoroughly with cold water to cool them off so I didn't have to wait for them to cool in fridge. Next time I'll cut back the mayo & add pickle juice. Overall it's very good potato salad, thanks!
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6 users found this review helpful

Hot Onion Dip

Reviewed: Feb. 19, 2011
Was struggling w/what to bring for snack day at work, wanted something different, this was simple to make, few ingredients and tasted good. Sauted the onions in a little margarine first with minced garlic, used an italian 5 cheese blend instead of all Parmesan. Baked then transferred to a crock pot. I did have to skim the oil off, it was pretty greasy, probably a combination of the mayo and margarine. Will be making again, thanks for the recipe!
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Old Fashioned Coconut Cream Pie

Reviewed: Feb. 12, 2011
Wonderful pie but good lord did it take forever for the filling to thicken :) My stove won't boil anything on low, after 20-25 minutes I bumped the heat up to 3 from 2 and not long after it started to look like pudding. Used 1 can lite coconut milk (measured 1 3/4 cup), 1 1/4 cup half and half. Took reviewers tips and did not toast the coconut for the filling and did use a small skillet to toast the coconut for the topping (how quick and easy)! I used 1/4 cup cornstarch instead of flour, may up that to 1/3 next time. It's been in the fridge for 2 hours and still not firm yet but didn't stop me from having a piece. Hope it firms up it tastes great! After cooking all day I did not want to hassle w/home made whip cream so (gasp) I used cool whip (oh no!), still a great pie, thanks! Update, it firmed up very well after a few hours, very nice texture.
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Apple Pie by Grandma Ople

Reviewed: Feb. 5, 2011
Wonderful :) I used salted butter (was all I had), 5 Granny Smith apples (which was still a lot) and didn't lattice the top crust. I laid the top crust over the pie in tact, vented it, brushed it with apple juice concentrate and sprinkled cinnamon and sugar over that, makes for a flaky tasty pretty crust. The edges were a little too cooked but I'm sure that was the changes I made, may tin foil the edges next time. Will definitely be making this again and again, thank you for the great recipe! Your Grandma knew how to make a great pie!
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4 users found this review helpful

Mahogany Chicken Wings

Reviewed: Feb. 5, 2011
Made these per the recipe except used chicken breasts cut into 1X3 strips (husband doesn't like wings). They had a very nice flavor. Followed the directions, think next time I'll reduce the cook time if using breasts, they were a little on the dry side. The sauce remained watery but that worked well as I served the chicken w/the sauce over rice with soy sauce on the side. The chile sauce left me stumped, didn't know if it was heinz (ketchup w/chili pepper), mexican (green or red chiles) or asian (rooster sauce). I used rooster sauce since the recipe called for ginger, it was sweet w/a little kick which we all liked. Step son had 3 servings and he eats like a bird! Think next time I may add some chopped onion, would be a nice addition if making it this way. Thanks for the unique and awesome marinade!
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4 users found this review helpful

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