Mismadison Recipe Reviews (Pg. 1) - Allrecipes.com (18192464)

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Favorite Pie Crust

Reviewed: Jul. 3, 2013
I used self-rising flour and omitted the baking powder. This pie crust is FABULOUS... my NEW FAVORITE!
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0 users found this review helpful

Vanilla Glaze

Reviewed: Apr. 23, 2013
I did not care for this recipe. As written, not worth it.
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1 user found this review helpful

Chef John's Caramel Apple Pie

Reviewed: Apr. 17, 2013
It's important to use BAKING apples in this pie. Repeat after me: "Granny Smith". Be sure to let the caramel sauce cool before pouring onto the lattice crust and bake the pie on the lowest rack in your oven. Fantastic recipe!
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7 users found this review helpful

Chicken Breasts with Lime Sauce

Reviewed: Apr. 7, 2013
Used Chicken tenders (no pounding) and added sour cream to the sauce. Husband and I LOVED it! I'll definitely be making this again. Thanks for sharing!
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1 user found this review helpful
Photo by Mismadison

No Fail Pie Crust II

Reviewed: Mar. 23, 2013
This pie crust is WONDERFUL! Always tender and flakey, you'll never have to worry about the thickness. My husband (who normally dislikes pie crust and sneaks it to our fur-babies) ate the whole thing.
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3 users found this review helpful

Swedish Sticky Chocolate Cake (Kladdkaka)

Reviewed: Jul. 7, 2011
This is what chocolate made in Heaven will taste like. Thanks for the preview!
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2 users found this review helpful

Chinese Tea Leaf Eggs

Reviewed: Apr. 15, 2011
Wonderful flavor! I omitted the star anise (didn't have it) and used only black vinegar. No soy or salt. Threw in 2 Orange-Spiced Black Tea bags and let the eggs marinate for a week. EGG-CELLENT recipe! I will definitely be making these again... in larger batches!
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8 users found this review helpful

Chili Dog Casserole II

Reviewed: Mar. 23, 2011
Use 100% Beef Franks. Add a broken-Frito topping and serve w/chopped green onions and sour cream for garnish. WONDERFUL!
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1 user found this review helpful

Halibut with Cream Sauce

Reviewed: Nov. 19, 2010
WOW... spare the onions and bread crumbs... this is a FANTASTIC Atkins-friendly dish. Fit for a King, or Queen!!! Loved it!
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0 users found this review helpful

Oven Roasted Trout with Lemon Dill Stuffing

Reviewed: Jan. 13, 2010
W_O_N_D_E_R_F_U_L !!! I added a scant 1/8 C of chopped craisins to the Stuffing. Almost too delicious for words!!!!
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2 users found this review helpful

Elegant Turkey Stuffing

Reviewed: Nov. 17, 2009
Used Craisins and added oysters. TO DIE FOR! You'll never want to taste another Dressing because it will NOT be as delicious as this!!!
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1 user found this review helpful

Spiced Balsamic Vinaigrette

Reviewed: Sep. 8, 2009
Perfect as is!
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5 users found this review helpful

Homemade Wine

Reviewed: Sep. 8, 2009
Try Apple/Raspberry concentrate! Very good recipe...tasty, simple and FUN! Not for Wine-snobs, but who cares?
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20 users found this review helpful

Taco Roll-Ups

Reviewed: Jun. 2, 2009
I halved the recipe and added a small can of mexicorn (well-drained). YUM!!!
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2 users found this review helpful

Stuffed Pork Chops I

Reviewed: Oct. 22, 2008
Add a dollop of Orange Marmalade (more or less depending on your tastebuds!) to the stuffing. I added a little more salt to compensate. Apple Butter would taste wonderful, too! I mixed Pork Gravy with the C of M soup. Baked @ 325 for 1 1/2 hrs. YUMMY!!!!!!!
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2 users found this review helpful

Better Than Best Fried Chicken

Reviewed: Feb. 8, 2008
Everyone RAVED over this Chicken! I used bone-in thighs and fried it in an electric skillet at 300 degrees for about 40 minutes. Turned the pieces every 5-10 minutes. Oh... don't forget to BRINE your chicken overnight! It cooks quicker and is sooooo flavorful. Thanks for a terrific recipe!!!
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4 users found this review helpful

Chicken Livers with Bacon

Reviewed: Jan. 3, 2008
I prefer my Chicken Livers cooked to "medium" instead of well-done. I reduced the cooking time to 11 minutes. YUMMY!!!
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13 users found this review helpful

Chicken Marsala

Reviewed: Dec. 3, 2007
I tripled the sauce and stuffed these breasts with a cheese combo copy-catted from Olive Garden's Stuffed Chicken Marsala. YUMMY!!!!!!
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0 users found this review helpful

Amazing White Clam Sauce

Reviewed: Dec. 1, 2007
DELICIOUS! I like my Clam sauce a little heartier, so I used heavy cream substituted chopped clams. I thickened it up with heaping Tablespoon of cornstarch, dissolved in water and stirred it in the last several minutes of simmering. Also... if you've never tried fresh pasta, you don't know what you are missing! Great recipe... THANKS!
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22 users found this review helpful

Chicken Chimichangas with Green Sauce

Reviewed: Dec. 11, 2006
How to fry a chimichanga with NO MESS: Pour 1/2 inch Oil in your electric skillet and heat to 360 degrees. Place the filling in a recangle fashion. Leaving 2" of the tortilla dry at the top and bottom.Leave the SIDE 1 & 1/2" dry. Fold the botton of the tortilla up first, then carefully fold the sides up. Roll over, making sure you keep your fingers on the bottom edge of the tortilla. Gently lay/roll the chimichanga into the hot skillet, folded side down. Fry 3-4 minutes on each side. Always use TONGS when turning your Chimi's. It's really easy and the crispy texture of the tortillas is fantastic. Best of all, NO MESS!
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99 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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