Dancing Cook from NC Recipe Reviews (Pg. 1) - Allrecipes.com (1687882)

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Dancing Cook from NC

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 28, 2013
Without question, the best roast chicken I have ever made. Do not rush the dry brine step (I rushed and cooked the chicken right away the first two times I made this, but when I finally did leave in the rub the recommended time, the result was spectacular. Thanks for sharing this recipe!
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Sunday Pork Loin

Reviewed: Jan. 24, 2011
Used another barbecue sauce, but the time and temperature in this recipe meant for tender pork loin (a rare treat)
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12 users found this review helpful

Healthy Irish Recipes: Beef and Guinness Stew - Healthy Irish Recipes for St. Patrick's Day - Photos - CookingLight.com

Reviewed: Apr. 3, 2010
Perfect!
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1 user found this review helpful

White Bean, Spinach, and Barley Stew

Reviewed: Feb. 6, 2009
We loved this. I doubled the recipe so one pound of dried Great Northern beans (lovingly cooked at home because we do not like the taste of canned beans) and substituted 1 pound of chopped frozen collard greens added as the beans were added (the calcium in spinach is not bio-available).
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3 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jan. 21, 2009
Excellent. My slow cooker has a meat rack and a temperature probe and the combination made this chicken come out wonderful. I used a commercial poultry meat rub instead of salt and pepper.
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America's Favorite Grilled Cheese Sandwich

Reviewed: Dec. 28, 2008
I also have had these since I was a little girl. Was my family the only family that used a "press" back then (and now) by pressing the sandwich, whilst cooking, with the bottom of a pot big enough to cover the sandwich? Comes out nice and flat--like it was cooked with a panini press.
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Sugar Cookie Icing

Reviewed: Dec. 28, 2008
Loved these. I recommend using a convection oven at 390°. I also love the suggestion to roll out on parchment paper, then cutting the cookies and peel away the scraps, and move the parchment paper (cookies and all) to the cookie sheet for baking. As to the problem of the parchment paper sliding on the counter as you roll, just spray a bit of non-stick cooking spray on the counter to make it stick. I use the silicone baking mats as an alternative to the parchment.
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Greek Chicken Pasta

Reviewed: Jul. 20, 2008
We added the feta in the individual servings, then ate the left-overs at pasta salad by adding sliced green onions and feta. Very good!
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Slow Cooker Carolina BBQ

Reviewed: Jan. 19, 2008
I have been making a version of this for over 20 years--to rave reviews. I highly recommend adding a small amount (1/2 pound of so) of smoked picnic ham to the crock pot to convincingly fake that "pit cooked" flavor. I also recommend using white vinegar, not cider vinegar.
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Cod with Italian Crumb Topping

Reviewed: Oct. 9, 2007
Wonderful. I used Italian style bread crumbs and skipped Italian seasoning and used Zatarain's Seasoned Fish Fry (which is basically corn flour) instead of corn meal. I dipped the cod in Asian brand (very finely ground) rice flour before dipping into the egg so the bread crumb mixture would stick to the fish better.
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Photo by Dancing Cook from NC

Creamy Rice Pudding

Reviewed: Aug. 28, 2006
Perfect. I used leftover Forbidden Rice (black). I did not think I needed to termper the egg/ milk mixture but I should have (add some of the hot rice mixture to the egg/milk mixture before adding the last milk/egg to the pot. (I had to pick out a few bits of scrambled eggs). I plan to post a picture of this beautiful purple pudding.
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Coleslaw I

Reviewed: Jan. 29, 2006
Terrific porportions to make the best Southern style slaw. (I had been making it without measuring for many many years, but now I use this recipe -- usually substituting Splena. However, for true Southern style, omit the onion flakes and consider omitting the carrots. I think the mayonaise can be reduced quite a bit.
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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Nov. 26, 2005
I accidentally bought "fire roasted" tomatoes and green chilis; the end result was wonderful. Also, because this will be used for lunches for a whole week (and shrimp does not keep more than a couple of days), I cooked the shrimp inside a fry basket suspended in the cooking gumbo until they just curled and took them out and froze them; they will be added, straight from the freezor, a few at a time as lunch is packed.
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Luscious Chicken Casserole

Reviewed: Jul. 18, 2005
I have used this recipe for YEARS without the onion rings, to bring to sick or injured neighbors or new moms. I make several at a time without the cheese and freeze them in those new disposable plastic dishes that can go from freeser to oven (read the instructions on the plastic ware --preheating is REQUIRED).I take the still frozen dish and 1 cup of cheese to the sick person's home and tell them (or their family) how to cook it, and they can choose to use it WHENEVER they want. This dish takes about the same amount of time to cook in the oven whether frozen or thawed before putting in the oven. Great dish!
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Smoked Salmon Cheesecake

Reviewed: Jul. 6, 2003
Wonderful recipe. I smoke the salmon in a home smoker, and I brine the fish before cooking, so I used unsalted butter for sauting the onion and pepper. I used red bell pepper I had roasted instead of green, but I did not puree the roasted red pepper like the suggestion, I just chopped and sauted the red pepper with the onions, (just like the recipe says for green bell peppers.) The red color of the red bell was nice in the finished product. Also, I used Asiago for the 3T parmesean in the cheesecake (I still used parmesean for the crust) and Gruyere instead of Swiss. The cake started getting very brown midway through the cooking, so I shielded the top with foil. I served each slice on a bed of lettuce, with fresh dill and capers, and got rave reviews. I will definitely make this again!
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Smoked Turkey and Green Chile Turnovers

Reviewed: Oct. 20, 2002
I did not have puff pastry sheets, so I mixed all the filling ingredients in a bowl, then warmed for 10 minutes in a cool (300F) oven. I divided the filling between two large flour tortillas, and microwaved on high for 35 seconds, and served! WOW --the flavor was great and the recipe is easy!
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Poblano Chile Pepper Soup

Reviewed: Nov. 24, 2001
Delicious! I roasted the peppers over the flame of my gas cooktop and used stock made from the carcass of the turkey I smoked at Thanksgiving. The soup was just at the top edge of the heat (as in spicy heat, not temperature heat).
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11 users found this review helpful

 
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