Dana Carnahan-Cook Recipe Reviews (Pg. 1) - Allrecipes.com (18038018)

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Dana Carnahan-Cook

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Wisconsin Bratwurst

Reviewed: Aug. 18, 2007
I am from Wisconsin...trust me to NEVER POKE THE BRATS before cooking. Otherwise they are great!!
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2 users found this review helpful

Cinnamon Pork Loin and Potatoes

Reviewed: Jan. 14, 2007
I thought this recipe was GREAT with a few changes, keeping all of the current reviews in mind. I cut my potatoes and apples (3) very thick, about 1 inch. I tossed the sweet potatoes and apples in 1 tsp. cinnamon and 1 tbsp. brown sugar and threw 2 cinnamon sticks over all and removed the sticks after roasting. (It gave a subtle flavor without being overpowering.) I seasoned the pork liberally with season salt and pepper and uncovered the dish about 20 minutes before removing from the oven to brown everything. I thought the gravy was good too, others thought it was too salty but I just tasted it before I poured it over the roast...you can always add more liquid. Thanks for the recipe, I will definately make again!!!
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13 users found this review helpful

Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Nov. 1, 2006
This recipe was terrific...my family loved it. With homemade sour cream mashed potatoes, it had everyone raving. Thank you!!!
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0 users found this review helpful

Black Forest Dump Cake II

Reviewed: Jun. 17, 2006
I really don't know what to call this recipe, but cake is not it. Way to sweet and the consistancy of undercooked brownies in some areas and hard crumbles in others. Did not got over well at all. Sorry.
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1 user found this review helpful

Sweet 'n' Hot Glazed Salmon

Reviewed: Jun. 17, 2006
This recipe was GREAT!!! The only thing I changed was I doubled the amount of cayenne pepper. I prefer the extra kick. Will definately make again. Thanks!! (I agree that the pan should be foil lined as the mixture caramelizes and can be VERY difficult to remove!!)
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3 users found this review helpful

Grilled Sherry Pork Chops

Reviewed: Jun. 10, 2006
I added some garlic to the mixture for more flavor, and did not use Holland House Sherry. NEVER use a wine that you would not drink a glass of yourself. You'd be surprised how much better the flavor will be.
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5 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Apr. 16, 2006
This recipe was fabulous!!! I also used a good red wine instead of the port and also doubled the bacon for more bacon/smokey flavor. You can also substitute carmalized onions if you don't have shallots on hand. This was a surefire hit with my family!!
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4 users found this review helpful

Deb's Scallops Florentine

Reviewed: Apr. 3, 2006
I thought this recipe was way too much...too thick, and way too rich not to mention bland. I also thought it was a waste of expensive scallops. Perhaps chicken would be a better choice. I realize it got high marks from many others, but I do not recommend it. I;ll stick to my bacon wrapped recipe. Sorry.
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1 user found this review helpful

Shredded Beef Enchiladas

Reviewed: Apr. 3, 2006
This recipe was GREAT...I bet it would be equally delicious with either chicken or pork. My husband was thrilled, as he is quite picky!! Thank you.
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3 users found this review helpful

Italian Wedding Soup II

Reviewed: Mar. 7, 2006
This recipe is FABULOUS!!! I've made it several times for family functions and it gets raves from everyone. I also use spinach which works fine. To save time, I make the meatballs the night before and refrigerate, as they are time consuming. My husband requests this soup often!! Thank you!!
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1 user found this review helpful

Slow Cooker Cranberry Pork

Reviewed: Aug. 24, 2005
I tweeked the recipe a bit; I used pork tenderloins (but am sure a roast would be fine) and I seasoned them liberally with garlic salt and pepper. I then added 1/4 cup white wine and 1/3 cup water to the sauce and dressing, using the same amounts of everything else. I made this for the residents at my work and they all loved it, it also has a great aroma when cooking. Thanks!
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3 users found this review helpful

Cheesy Potato Casserole

Reviewed: Jun. 28, 2005
I did alter this recipe a bit; I used 1/2lb. REAL fried bacon and added a small can of french fried onions to the top and baked as directed. I received ever so many compliments and requests for the recipe!! THANKS!!
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3 users found this review helpful

Corn Chowder - Fast and Great

Reviewed: Jun. 13, 2005
This recipe was GREAT!! I did, however, add about 1 tbsp. flour to the onions before adding the potatoes; this gave it a thicker consistency. I also used the larger can of whole kernel can as I did not have the 10 oz. can. My husband, who is very picky, raved about it. Make a double batch, as it goes quickly!!!
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5 users found this review helpful

Oven Fried Chicken III

Reviewed: Nov. 2, 2004
I was skeptical, but with a few minor changes, the recipe was great!! I used 1/2 cup mayo and added 3 tbs. dijon mustard. For the crumbs, I used Italian breadcrumbs and added only the paprika, garlic powder and salt and pepper with 1/4 cup parmesan cheese. I baked it in a 375 degree oven for 25 min. each side; both crispy and moist. GREAT!!
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3 users found this review helpful

 
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