dl Recipe Reviews (Pg. 2) - Allrecipes.com (16535642)

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Famous Butter Chicken

Reviewed: Mar. 11, 2011
Maybe I used too much butter, but mine turned out soggy and not crispy at all. Also, a little over done and dry per the time given. I prefer to use Oven Baked Crispy Chicken mix - very flavorful and always crispy and moist. Only 20 min. at 450.
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1 user found this review helpful

Glazed Chicken Wings

Reviewed: Mar. 11, 2011
I do mine a little differently. I marinate them in Texas Pete Hot sauce for several hours, then place them on a rack sprayed with PAM in a pan lined w/foil. I then brush them w/melted butter, garlic salt and pepper and some onion powder. Bake at 450 for 45-60 min., turning once. They fall off the bone and turn out very crispy since all fat has drained off due to being on a rack. They're not the least bit hot or too spicy. If you like them hot, then pour hot sauce over them after they're cooked.
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6 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 13, 2011
I don't know why some reviewers are annoyed that others give their own suggestions and modifications for a recipe. This is the part I like the best - reading others suggestions for making it even better.
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7 users found this review helpful

Chicken Scallopini

Reviewed: Feb. 1, 2011
I had no idea what "chicken flavored demi-glace" was and couldn't find it at a large grocery store, so used chicken stock. As mentioned before, olive oil is much better than butter and more appropriate for this recipe. Loved the capers, but cut back on the lemon juice. Good recipe, thanks.
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2 users found this review helpful

Famous Pork Chops

Reviewed: Jan. 28, 2011
An easier way to do these and get crispy crust is to put several tbs. of cooking oil on foil lined pan and spread around. Place chops on this and spray chops very lightly w/olive oil. Bake at 375. After 20 minutes, turn the chops. Cook another 20 min. Will be crispy and moist.
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39 users found this review helpful

Spicy Chipotle Turkey Burgers

Reviewed: Jan. 24, 2011
I make t. burgers and freeze them - individually wrapped in p. wrap. Lots of onions keep them moist and I add minced garlic instead of g. powder plus Montreal Seasoning. I punch a small hole in the center before freezing so they will cook evenly without burger bulge.
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3 users found this review helpful

Microwave Corn on the Cob

Reviewed: Jan. 22, 2011
Don't recommend putting corn in a plastic baggie as one reviewer said - not safe to use plastic in a microwave, no matter what it says. Just as easy to wrap in wet paper towel and microwave 1 ear for 2-3 minutes. No need to turn if your microwave has a self-turning plate. Delicious!
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 15, 2011
I have been disappointed w/pot roast in the s. cooker but have made the following changes.....cut slits in chuck roast and insert slivers of garlic. Sprinkle w/Montreal Seasoning. Flour roast and brown in a little oil on both sides. Add roast to s. cooker and deglaze pan w/a little water and/or wine, plus some Worchestershire, and add to pot. Put sliced onions on top of roast and add chunks of onion and new potatoes cut in half , plus small carrots, around roast. Mix Golden Mushroom Soup (more flavor than Cr. of Mushroom soup) and dry Onion Soup together and spread on top. The gravy is delicious and not watery.
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9 users found this review helpful

Healing Cabbage Soup

Reviewed: Jan. 14, 2011
Great soup. Sometimes I brown some lean ground beef first and drain off all fat, then add to soup. I always use beef broth instead of chicken b/c it gives it more flavor. I also saute the cabbage with the onions and garlic first before adding broth and tomatoes and use 2 cans of diced tomatoes instead of 1. Also add sprinkle of Prudhomme's Vegetable Magic and onion powder. Delicious!
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6 users found this review helpful

Displaying results 21-29 (of 29) reviews
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