DwightNT Recipe Reviews (Pg. 1) - Allrecipes.com (1644619)

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DwightNT

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Texas brisket

Reviewed: Oct. 19, 2013
This recipe is a work in learning from many others.
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1 user found this review helpful

Bubba's Jambalaya

Reviewed: Aug. 11, 2013
I am usually not critical but feel this is missing something.I would add 2 bay leaves and 2 teaspoons of dried oregano. "Jambalaya is differentiated from gumbo and étouffée by the way in which the rice is included. In these dishes, the rice is cooked separately and is served as a bed on which the main dish is served. In the usual method of preparing jambalaya, a rich stock is created from vegetables, meat, and seafood; raw rice is then added to the broth and the flavor is absorbed by the grains as the rice cooks."
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1 user found this review helpful

Chris' Bay Area Burger

Reviewed: Jul. 19, 2013
I followed the recipe and these made great burgers. I had to use the broiler due to the threat of rain. These are the best burgers I ever cooked indoors. I will try them on the grill next time.
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1 user found this review helpful

African Cabbage Stew

Reviewed: Apr. 10, 2013
This recipe is very good to me but my brother hated it. I think if you love paella you will like this. I would love to try this with mixed seafood.
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4 users found this review helpful

Pasta Primavera with Italian Turkey Sausage

Reviewed: Jul. 7, 2012
I made this as a side dish and omitted the sausage. It was wonderful. My brother loved it and he is not a fan of vegetables.
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9 users found this review helpful

Authentic Hungarian Goulash

Reviewed: Feb. 12, 2012
I suppose this is an aquired taste. I like most any food but did not care for this. It reminded me of Texas chili without the kick of chili powder.
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3 users found this review helpful

Barlow's Blackened Catfish

Reviewed: Jan. 19, 2012
I have made Blackened Catfish many times. Most recipes call for the major ingredient to be paprika. I would reduce the cayenne to at most 1/4 teaspoon and add paprika to make up the difference. See Blackened Seasoning Mix on this site.
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4 users found this review helpful

Cube Steak Parmesan

Reviewed: Nov. 15, 2011
This is an easy and delicious recipe. Try it with muenster rather than mozzarella sometime.
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2 users found this review helpful

Smoked Standing Rib Roast

Reviewed: Sep. 5, 2011
I recommend cooking at 225 to 250 degrees F 10 minutes per pound for rare, 15 minutes per pound for medium, or 20 minutes per pound for well done. Use a meat thermometer to confirm doneness.
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18 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Aug. 20, 2011
Like many others mine did not reach 145 degrees medium rare. I tried this recipe twice. In the future I will turn the oven down after 21 minutes to 225 degrees to maintain heat. This temperature is often used to slow cook beef in a smoker so should be sufficient. Otherwise the roast is delicious but tough by their recipe.
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9 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Mar. 23, 2011
Thank you for this delicious, simple recipe. Just fine as is.
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3 users found this review helpful

Campfire Baked Potatoes

Reviewed: Dec. 25, 2010
I prefer to use shortening, but this is a wonderful recipe. I love to eat the charred potato skins.
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16 users found this review helpful

Cowboy Stew II

Reviewed: Aug. 7, 2009
This is the stew my body has been craving. My mother used to make this for me as a child, and my son-in-law, an Eagle Scout; reintroduced me. I love this with a not too sweet cornbread.
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1 user found this review helpful

Easy Cucumber Salad

Reviewed: Aug. 2, 2009
This recipe is great as it is. I agree that sliced onions and sliced tomatoes compliment the cucumbers in this dish. I prefer running a fork the length of the cucumber to cut the skin, then slicing into medallions.
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9 users found this review helpful

Aunt Jean's Pork Tenderloin

Reviewed: Mar. 28, 2009
No one makes it like Aunt Jean.
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1 user found this review helpful

Easy Cajun Jambalaya

Reviewed: Feb. 21, 2009
This recipe is perfect as is. More characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, which contains no tomatoes. Creole jambalaya uses tomatoes.
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2 users found this review helpful
Photo by DwightNT

Irving ISD Authentic Texas Goulash

Reviewed: Dec. 25, 2008
One of our favorite school lunches.
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1 user found this review helpful

Uncle White's Peking, Texas Duck

Reviewed: Dec. 25, 2008
I never liked duck before this recipe.
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0 users found this review helpful

Artemis' Lamb Chops

Reviewed: Dec. 25, 2008
The best lamb dish I have ever tasted. Of course I love my cooking.
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1 user found this review helpful

Bourbon Chicken

Reviewed: Dec. 30, 2007
I used this recipe to marinate a whole fryer for 2 hours then cooked the hen on a rotisserie for 2 hours. Delicious and not overpowering.
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1 user found this review helpful

Displaying results 1-20 (of 25) reviews
 
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