DPARRA Recipe Reviews (Pg. 1) - Allrecipes.com (1651329)

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Guinness® Corned Beef

Reviewed: Mar. 17, 2013
Made it in a foil-covered pan of Guinness and turned every 45 minutes for a total cooking time of 2:15. Thought it was tough at first, then realized I wasn't slicing in the right direction. Once I figured that out, it was DELISH!!! Steamed my cabbage separately and we had a fabulous St Patrick's Day dinner. This will be our yearly tradition.
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The Best Chicken Fried Steak

Reviewed: Mar. 13, 2011
I followed this recipe to the letter. All the breading came off during during the cooking. When we sampled the gravy, it had absolutely NO FLAVOR WHATSOEVER. We were furiously dumping spices and seasonings to improve it. Luckily, that worked. We set the detached breading onto the meat before pouring the gravy and were disappointed again. It looked scrumptious, but the breading also had NO FLAVOR WHATSOEVER. I had, on the recommendation of previous reviews, salted and peppered the meat directly prior to dredging. I do not understand all the positive reviews for this recipe. On to the next one; hopefully I'll find a chicken fried steak recipe worth making twice.
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Ginger Glazed Mahi Mahi

Reviewed: Oct. 24, 2010
Absolutely wonderful. Wouldn't change a thing. I'll definitely be making this one again.
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Apr. 10, 2008
Loved it, Loved it, Loved it!!!! This recipe, made exactly as written, has earned its place in my permanent dinner rotation!!
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Pumpkin Fluff Dip

Reviewed: Sep. 24, 2006
Yummy! Had to use a 29oz can of pumpkin to give it some substance, though.
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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Sep. 13, 2006
I make this almost twice a month with NO changes and I've never had soggy tortillas. This is one of our faves. I don't understand some of these reviews by people who've significantly changed the recipe and then didn't like it and therefore rated it low.
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Taco Salad III

Reviewed: Jun. 28, 2006
Catalina dressing???!!!! No way.....I'd only use a salsa ranch or plain old salsa. Otherwise it's a pretty good salad.
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2 users found this review helpful

Deviled Eggs I

Reviewed: Apr. 4, 2002
I recommend regular mustard & mayo. I always get asked what I do to my eggs because there's "something" about them. My secret? A teaspoon of white vinegar.
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Burrito Pie

Reviewed: Feb. 7, 2002
Yummy! Made for Super Bowl and it was a hit! Didn't find it at all spicy, even after adding a packet of burrito seasoning. I'll probably add cumin and a dash of cayenne next time. I do suggest adding fresh cilantro to each layer. I bought double the cheese and ran out.
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