jacdobe Recipe Reviews (Pg. 1) - Allrecipes.com (16680052)

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Corn Casserole III

Reviewed: Sep. 23, 2014
To those of you who are stating that this recipe is too soft and gummy or mushy, that is how it is supposed to be. This is a corn spoon bread recipe, renamed as corn casserole. Corn spoon bread is supposed to be eaten with a spoon. The only reason I rated this as 3 stars instead of four was because it took far longer to cook to a proper consistency than was stated when made in a 9x9 pan. Next time I will make it in a 9x13. Other than that it was a 4 star recipe for us. I did reduce the butter to half the amount, used no salt added corn and added one large egg and a couple of tablespoons of sugar because I prefer a sweet spoon bread.
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Egg in a Hole

Reviewed: Sep. 7, 2014
I have always loved this recipe since my Grandma taught me how to make it when I was 6 years old. She called it eggs in a frame and so do I. We use margarine or butter on the bread and do not cook in bacon grease. (might be tasty, but why make a cholesterol bomb a nuclear cholesterol bomb?)If you don't like over easy eggs, then just beat the egg with a fork before putting it in the frame. That's how my Grandma made it for me when I was a kid before I liked over easy eggs. I find using large eggs and making them runny results in too little bread to egg ratio, even with the holes toasted so I use medium eggs for this, or toast another slice per two frames.
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Grilled Garlic Parmesan Zucchini

Reviewed: Sep. 1, 2014
I made this as written except I increased the garlic to 3 cloves, pressed and omitted the parsley as we are not fans. Even though we like zucchini, neither myself nor my husband thought it was anything out of the ordinary. In spite of the additional garlic, it was just okay. Not much flavor and fairly limp. Next time I think I may decrease the butter and marinate the zuccchini in a balsamic vinegar marinade first to see if that increases the flavor intrigue.
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Peanut Butter Bars I

Reviewed: Jul. 27, 2014
For those of you who say the instructions are confusing.. Read the ingredient list. It clearly states 1 cup of peanut butter and then another 4 tablespoons peanut butter. The 4 tablespoons are what you mix with the chocolate for melting. Also, due to variations in humidity and moisture content in different peanut butter brands, etc, those who are having problems with the filling being too runny need to adjust and add more powdered sugar or graham crackers to achieve the desired consistency. If you make changes based on how it sets up, you will be fine. I've made this recipe probably a dozen times and I always have to make minute adjustments according to temperature or humidity and brands of peanut butter. After a few times making it, you can easily see how to adjust it.
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Beefaroni

Reviewed: Dec. 1, 2013
Fairly bland as written. I made it a second time and browned the meat with sweet onions and 2 cloves of garlic. When mixing everything I added some Worcester sauce and some ketchup to give it a little more zip. With these additions this is now a regular addition to our family's meals.
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Famous Butter Chicken

Reviewed: Nov. 9, 2013
This dish as written is extremely bland. I will not be making it again.
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Easy Swedish Meatball Sauce

Reviewed: Jan. 20, 2013
This was extremely bland as written. I made it and tasted it and was not at all impressed. The only way I could save it was to add sour cream and a packet of onion soup mix. If I could give it no stars I would.
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Coal Region Boilo

Reviewed: Dec. 10, 2012
I first had Boilo just yesterday at a Lithuanian friend's house, made from his Grandmother's recipe. As I didn't have his, I made this recipe pretty much as written except to adjust the proportions as I had a fifth of grain alcohol and not half a gallon. I also squeezed the citrus fruits and really mashed them into the mixture to release their full flavor. From some other sources, I let the honey mixture simmer for an hour to fully bring out the flavors from all of the ingredients. It is delicious!
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10 users found this review helpful

Mini Meatloaves

Reviewed: Nov. 2, 2011
I have to admit after all the positive, rave reviews of this recipe, I am extremely disappointed. I made it exactly as stated except I formed it into one loaf and added some finely diced onion and 1 teaspoon garlic powder. It was still EXTREMELY bland. The topping was good, but that was the only flavorful thing about the recipe. I will not be making this again, and I had hoped to finally find a good meatloaf recipe :(
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Chicken Noodle Casserole I

Reviewed: Mar. 23, 2011
This is an excellent base meal which can be tweaked to your preferences, or is good as is. I prefer my casseroles to have a bit more flavor intrigue so I tweaked in the following manner: I rubbed the chicken breasts with paprika, dill and seasoned salt then browned over high heat before removing from pan and setting aside. I sauteed a large Vidalia onion, chopped fine in butter with 4 cloves of garlic, diced and 1 cup of red, yellow and orange sweet peppers. I returned the chicken to the pan and added 1/3 cup chicken broth and 1/3 cup white wine and a can of sliced carrots, drained. I poached the chicken and veggies until done. After removing the chicken from the pan I reduced the remaining liquid by about half. After mixing everything together I added 1/4 cup milk to the mixture as well as 1 cup shredded italian cheese (parm, romano, mozz) and doubled the noodles to make a full 9x13 casserole dish full. My husband has never willingly eaten a casserole in 17 years of marriage and he not only had seconds of this dish, he has asked for it several times since. This is definitely a keeper.
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Chicken and Broccoli Braid

Reviewed: Oct. 5, 2010
I have made this before as written but today I was out of chicken. So I made it with ground beef, added more onion (increased it to 1/2 cup sweet onion), increased it to 2 cloves garlic, left out the pepper (none on hand) and almonds (allergies). It turned out excellent. I think I might even like it better with beef than chicken.
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