TryAndEatIt Recipe Reviews (Pg. 1) - Allrecipes.com (18062566)

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Restaurant-Style Hashbrown Casserole

Reviewed: Jul. 11, 2007
Just like our favorite southern family restaurant (rhymes with slacker darrel). It's great since we don't live particularly close to one. Thanks!
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3 users found this review helpful

Hot Bean Dip

Reviewed: Jul. 11, 2007
My kids love this one! Very easy weeknight meal or a great appatizer for a party.
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Simple Scones

Reviewed: Jul. 11, 2007
Very good, especially when warm! I added cinnamon chips to it.
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Denise's Peanut Chicken

Reviewed: Jul. 11, 2007
Pretty good but the peanut taste gets a little overpowering after a few bites.
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Tiramisu Layer Cake

Reviewed: Jul. 11, 2007
Awesome recipe. I modified slightly to make the outer two layers of cake coffee flavored and only the middle one plain white cake. For extra special presentation I like to frost the sides first and then airbrush on cocoa powder before frosting the top in pure white. Then I add the chocolate curls. Everyone loves this cake. Thanks for sharing it!
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Grilled Delmonico Steaks

Reviewed: Jul. 11, 2007
I used cheaper ball tip steaks, but they still came out so tender you could literally cut them with a fork! For the steak seasoning I used “Montreal”, and I seared the steaks in a hot cast iron pan and then popped them under the broiler for a few minutes until they were about 145 degrees. They coasted up to 150 degrees while standing. The only thing I would change is to omit the salt next time. I love salt on steak but these were a little too salty even for me. I think the steaks probably get enough salt from the soy and Worcestershire sauces anyway. Otherwise excellent flavor and I’m sure with a little less salt this will be a great marinade I’ll use a lot.
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1 user found this review helpful

Sweet Dinner Rolls

Reviewed: Sep. 18, 2006
I made croissants a couple of times using this recipe. They come out very soft and are excellent with some honey butter. I brush the rolls with egg before baking to brown the tops a little. Next I want to try some other shapes with this dough. Thanks!
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Sep. 6, 2006
Although my kids passed on it, my wife and I thought it was great! I did take the easy route and use gravy from a powder mix, but it was still wonderful, especially served with mashed potato. It will certainly go into the rotation, and the kids I guess can have mac & cheese instead.
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Pizza Crust for the Bread Machine II

Reviewed: Aug. 22, 2006
I've tried most of the pizza dough recipes on this site and this is certainly my favorite. The dough comes out soft and very easy to work with. I double the recipe and stretch it over an extra large cookie sheet, letting the edges hang over. I top with sauce and toppings and then fold over edges to make a nice thick edge crust that overlaps the toppings a little. I brush on some olive oil to help it darken a little and sprinkle italian seasoning and grated parm over the entire pizza. I tried baking just the crust a few times and then adding the toppings but I find I like it better with the toppings right on the uncooked dough. I bake at 450 for about ten minutes, and I set the cookie sheet directly on a preheated pizza stone. Awesome. I'll always use this one from now on.
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Clone of a Cinnabon

Reviewed: Aug. 7, 2006
I've made a lot of cinnamon rolls looking for something that comes close to cinnabon, and this is the closest I've found. The frosting is a dead on match, and the rolls are very close when they are still warm. The dough was very easy to work with although it sounded like it may have been a little hard on the machine. My bread machine is pretty low end though, so that could be the problem. These rolls are best while warm but if you have leftovers, make sure you put them in something airtight (tin foil was a bad idea. They were hard the next morning). Thanks for the great recipe! I'll be using this one a lot!
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3 users found this review helpful

Best Bread Machine Bread

Reviewed: Aug. 3, 2006
This was the first loaf of bread I made in my brand new 2# bread machine. What can I say? It rose right, it looked right, it tasted right. It's a very good basic white bread recipe. The bread has great texture, and the loaf I made would work really well for sandwiches or French toast. UPDATE: I also tried making this bread without first proofing the yeast and just following the instructions for my bread machine (wet - dry - then yeast). It came out identical to the last one where I followed the recipe exactly. Just make sure you use bread machine yeast if you do it this way. I also tried adding 2 T butter, which did not seem to affect it at all, but I'm not sure it really added much to the flavor so I probably will just stick to the original ingredients from now on.
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4 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Aug. 2, 2006
Awesome pizza crust, and the dough makes great cinnamon rolls as well, just roll flat, brush with melted butter, sprinkle with cinnamon and sugar, roll up, slice up, and pack in a 13X9 pan that has the bottom coated with more cinnamon and sugar. Glaze with cream cheese icing and you have an awesome breakfast treat!
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65 users found this review helpful

Garlic Chicken

Reviewed: Jul. 25, 2006
I followed the recipe but I guess I did something wrong. It just tasted like bland chicken. If I make this again I'll be making a sauce too.
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1 user found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jul. 25, 2006
In a word, Awesome. Like everyone else I sauced it up with Sweet baby Ray's, although on the buns I used some Famous Dave's Smokey Chipotle, which I love. The meat just fell apart as soon as the fork touched it. Next I'll be trying this with chicken as some other reviewers have mentioned!
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German Chocolate Cake III

Reviewed: Nov. 27, 2004
This was a REALLY GOOD cake! I could not find cake flour, so I used regular, and I doubled the filling so I could get a thick layer on top. This cake is so good I've started making it for everybody's birthday just so I can get some too :)
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Overnight Bubble Bread

Reviewed: Nov. 27, 2004
My mom always made something very complicated called "Butterscotch Rolls" that involved a whole lotta work, but they were the best thing ever. We had them once a year on christmas morning. I was always intimidated to try making them myself. Then I saw this recipe, and it was CLOSE ENOUGH for me! They have that same taste and almost the same texture I remember. I have made this recipe a few times now and my family has loved them every time. They are a little rich, so I would not make them more then two or three times a year. Whatever you do, DON'T double the butter/brown sugar. I tried it once and it made them harder to cook because the center stayed doughy so long that the rest of the rolls on the outside started burning, even after covering with foil. It just became a big headache. I really appreciate how easy this recipe is. I use Rhodes frozen dinner rolls. They are perfect for Christmas mornings because they fill the whole house with a wonderful aroma, and they are really easy to just pop in the oven in the morning while presents are being opened. Thanks!
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24 users found this review helpful

New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: Nov. 27, 2004
Very VERY good spice cake. My family loves the frosting. Best when served chilled! It really was not that hard to make either!
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Slow Cooker Beef Stroganoff I

Reviewed: Nov. 27, 2004
Stick to the recipe and it is really really good. Easy and great tasting substitute for what my mom used to make. Any cream of mushroom soup will work just fine. I usually double the recipe, but I don't change it.
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