VLICIOUS8704 Recipe Reviews (Pg. 1) - Allrecipes.com (18096506)

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Canadian Walleye (Pickerel)

Reviewed: Apr. 5, 2013
This was super helpful, thank you! I've been looking for a skillet fish recipe where the breading didn't slide off and this was it! I changed pretty much every ingredient to suit my gluten-free and dairy-free needs, but I think the key was separating the flour and breadcrumbs. If anyone cares, I used 1 c. gluten free all purpose flour, 1/4 c almond milk, 2 c. cornmeal mixed with 1-2 tsp italian seasoning, and of course the eggs. It turned out great! Might be more flavorful with more salt or possibly some paprika?
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Cheese Drop Biscuits

Reviewed: Dec. 27, 2012
We don't usually like drop biscuits but as long as you add an extra 1/2 cup milk and double the cheese, these are nice and moist in the middle. I also followed reviewers advice and brushed them with melted butter once they were done. My oven ran a little hot at 450, so next time I'll probably bring the heat down to 400.
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Mild Cheesy Chicken Enchiladas

Reviewed: Dec. 11, 2012
I made half the recipe as shown for the kids, omitting the olives and tomatoes on top (picky kids, what can I say!). The other half, I added 1/2 cup salsa to the chicken mixture, poured a few tablespoons of taco sauce on top of the folded tortillas, and kept the olives and tomatoes. Major crowd pleaser! :)
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Broccoli Chicken Casserole III

Reviewed: Sep. 10, 2012
This was EXACTLY what I was looking for!!! I used curry powder, probably close to 2 tsp, and it was great! I made this exactly to the recipe except I probably used 1-and-a-half cups of sour cream instead of the full 2 cups. I precooked my broccoli to make sure it was soft enough for my kids. SO GOOD. :) Thank you!
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Fish In A Vegetable Patch

Reviewed: Aug. 19, 2012
We really enjoyed this, although I had to make some small tweaks to get it just right. Overall, it was kid-friendly and delicious with moist brown rice. I was forced to replace the onion with onion powder, celery with dried dill (really good), and the lemon juice with LIME juice but it turned out great anyway! I also used a whole can of sauce and drizzled 1/2 cup melted butter on the fish before baking. The only thing lacking was a little kick for me and my husband, but I think a few shakes of red cayenne pepper would do the trick. Definitely will use this recipe in the future! A great way to do fish that I've never tried before. :)
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Inside Out Stuffed Peppers

Reviewed: Jun. 2, 2011
This recipe was WAY too salty for my family. Perhaps a taste test with half the Worcestershire sauce next time? Other than that, however, it does seem to be a good reliable recipe and used what I had around the house at the moment. :)
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Spicy Rapid Roast Chicken

Reviewed: Apr. 17, 2011
This turned out very moist. I followed dovelette's advice for rubbing under the skin rather than sprinkling over. I also baked on convection at 500* for 15 min, 475* for 15 min, 425* for 20 min, turning the chicken to breast-up for the last 15 min. I also let it rest a good 10 min uder some foil after I took it out. Family loved it! :) I've only roasted one full bird before so this recipe is definitely beginner-friendly!
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Easy Barbeque Chicken and Red Potatoes

Reviewed: Apr. 13, 2011
Definitely a meal that appeals across the board. It was spicy enough for the adults (although it could stand to be a bit more spicy if wanted) and "sweet" enough for the kids. I made it for a birthday dinner and everybody commented on how yummy it was. I followed the suggestions below and baked for 1 hr, 30 min instead of just an hour. The chicken was very moist and the vegetables were well done. There is a LOT of sauce when it's done, though. Perhaps not quite so much is necessary? I also sprinkled salt and pepper over the assembled dish right before I put it in the oven, which I think helped the chicken to not be bland. Next time I may try less sauce, rubbing some spice blends into the chicken, and perhaps some slices of swiss cheese on top in the last few minutes. I paired this dish with some fresh green beans and a tossed salad. I really enjoyed this recipe and am looking forward to the leftovers for lunch today. :)
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Simple Scones

Reviewed: Apr. 5, 2007
I love this recipe, and I have yet to try it with the currants or raisins ! My tip would be what my mother passed on to me--whenever you're making scones, the key is to handle it as little as possible. The perfection of a scone is in the lovely brown lumpiness, not in treating it like piece of pie.
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