dawn555 Recipe Reviews (Pg. 4) - Allrecipes.com (18293703)

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Reviewed: Aug. 6, 2007
This would have been a home run if the potatoes were cooked all the way through. I recommend nuking them at least three times what is recommended. As it was, I doubled the time and they still weren't done. Otherwise, I thought this was a great recipe. I was really worried about the cinnamon, based on the other reviews, but went ahead and made it according to recipe. The only exceptions were that I used tomato sauce that was already flavored with basil, oregano and garlic and I microwaved the hamburger, onion and garlic -- much healthier way to cook it. Everyone in my party enjoyed the dish very much (with the exception of the potatoes of course). I typically like spicy food but found that this dish had enough flavor. Conversely, my mother in law likes everything bland as can be and she enjoyed it as well.
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1 user found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Apr. 8, 2007
I found that this dish still had a kick even without the hot sauce. I served this for my mother-in-law, who doesn't like anything spicy, unusual or ethnic. The dish had a mildlly spicy aftertaste but it seemed to be enough for even my MIL to handle. She enjoyed the dish very much and cleared her plate, as did everyone else at the table. Besides excluding the hot sauce, the other changes I made were to use 3/4 of a large onion instead of a whole onion (all I had) and balsamic vinegar instead of red wine vinegar (that's all I had; not sure if perhaps that's what gave it a little kick?). I also followed the suggestions of others and doubled everything, except for the pork roast and the onion. I also added about six carrots, cut in large pieces. The carrots were awesome with this dish, as they soaked up all of the flavor. My roast was 1 3/4 lb and I cooked it on low for four hours, then kept it warm for several hours after that. The carrots were perfect. They were tender but not mushy. I also made gravy out of the drippings and served the whole thing over egg noodles as suggested. I'll definitely be serving this again! UPDATE As promised, I made this again. This time I used two pork loins, one whole onion, two bags of carrots and the other ingredients as recommended. I cooked it on low for eight hours. I don't think you can really go wrong with this recipe, however eight hours was too much for the pork. It was a little dried out. Also, there were almost no dri
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5 users found this review helpful

Pineapple Crisp

Reviewed: Jul. 5, 2006
This recipe was a hit at a July 4th picnic/potluck. I made the dessert according to the recipe, except that I substituted one fresh pineapple (I had one on hand, but one wasn't enough so I had to combine it with 28 oz. of canned). It was delish - everyone raved about it! Definitely a keeper. Thanks for sharing it!
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9 users found this review helpful

Spicy Black Bean Cakes

Reviewed: Dec. 13, 2005
These turned out way better than any black bean cakes I've ever made. Other recipes call for pan frying the cakes. They always end up sticking to the pan and falling apart. These did not stick (I used cooking spray instead of oil) and did not fall apart. I would have given this recipe five stars but the cakes did end up a little more bland than I would like, despite my adding about 1/4 t. of both chili powder and cumin. If you like spicy food, be gererous with your spices!
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0 users found this review helpful

Cheesy Broccoli Bake

Reviewed: Dec. 12, 2005
I'm adding this recipe to my collection because it utlizes ingredients that I almost always have on hand, my family liked it very much and it was easy to make. However, I made a few revisions: I added a chopped onion for more flavor; I didn't chill the casserole at all and it turned out nicely - the croutons weren't too crunchy or too mushy; since I halved the recipe, I only put it in the oven for 30 minutes.
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6 users found this review helpful

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