Rex Recipe Reviews (Pg. 4) - Allrecipes.com (18296652)

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Eggplant Parmesan I

Reviewed: Mar. 22, 2008
My first attempt at this dish was a success! I added a packet of Boboli pizza sauce to the a small jar of Prego and omitted the ricotta (I'm not a fan). I left the tops without sauce and it was crispy on the edges and tender on the inside. Yum!
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Basic Flaky Pie Crust

Reviewed: Mar. 22, 2008
Pretty excellent and easy to work with. I thought I was going to have a tough crust after rolling it back out several times b/c I made mini pie crusts. But even the last ones I made looked and tasted great!
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Apple Pie by Grandma Ople

Reviewed: Mar. 22, 2008
Fantastic. Added cinnamon, nutmeg, and allspice.
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Chocolate Truffle Cookies

Reviewed: Mar. 22, 2008
These taste best when cooled. Not your typical cookie that tastes the best right out of the oven. They were almost pasty when still hot. Anyways, I froze some of the cookie batter, already rolled flattened a bit with a fork, and today i baked them for 12 minutes - and they still tasted great, with a little bit of a crisp to the edges than the fresh batter batch.
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Crispy Rosemary Chicken and Fries

Reviewed: Mar. 21, 2008
Potatoes weren't really crispy. But it was pretty good otherwise.
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Banana Crepes

Reviewed: Mar. 18, 2008
awesome! Cooked sauce with bananas on low heat while making crepes.
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Salmon with Dill

Reviewed: Mar. 17, 2008
So good - I used fresh dill, and forgot the onion powder but didn't miss it. I softened the butter, then mixed in dill, salt, pepper, and my favorite "tuscan" seasoning (rosemary based) and spread it all over the filets and cooked for 12 minutes. Herb butter pats such as these can also be made in advance and frozen, then thawed/melted to use whenever you want fish. A good way to tell if salmon is ready is if it starts to "sweat" out the white fats in between the meaty cracks (lol I don't know what else to call them). This white stuff will start to sort of bubble. That way you don't mess up a pretty filet by flaking it w/a fork.
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Baked Teriyaki Chicken

Reviewed: Mar. 17, 2008
used fresh ginger. It was a keeper.
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Breaded Chicken Fingers

Reviewed: Feb. 27, 2008
This was awesome. Don't throw out the buttermilk!! I dredged the chicken twice in the buttermilk then flour. Only marinated for one hour. **Make the Honey Mustard Sauce II from this site!** and a side of mashed taters and green beans. Comfort food at its best!!!
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Sweet, Sticky and Spicy Chicken

Reviewed: Feb. 27, 2008
Use low sodium soy sauce or cut the amount. I will be using this recipe again. The sauce consistency is wonderful, and I am eating it right now served over crisp lettuce with a side of jasmine rice. Yum despite the salt!
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Bacon-Wrapped Asparagus

Reviewed: Feb. 15, 2008
So easy to do! (Of course bacon-wrapped anything can't be bad!) Presentation was fabulous. Added a tbsp of olive oil instead of cooking spray. 450 for 15 minutes was perfect.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 15, 2008
Great recipe! - I made ribeyes (hubby's fave) and doubled the sauce recipe and added two teaspoons of brown sugar. Whatever you do, use a very DRY wine. I used a red zin, and it was tart. Maybe I chose the wrong wine b/c it was tart by itself anyway. However, it looked amazing - the sauce was so dark and rich. I simmered the sauce for about 10 minutes before adding it to the steak pan, which caramelized very well, but still had that harsh tang, and was actually burning my eyes a little if I moved over the pan. Next time I will use a different wine, and maybe add the sauce after the steaks are done - cooking the wine mixture with the steaks also takes away the crispy edges which to me is an essential of a good steak.
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Roasted New Potatoes

Reviewed: Feb. 15, 2008
I'm giving four stars b/c I followed the recipe to a T, but it needed to be stirred at least once during cooking, b/c mine stuck to the pan - not a very nice presentation. But I will say that 35 minutes at 450 was perfect, tender and crispy (despite some being mushed b/c the were stuck so bad). Overall great recipe, will keep, my husband loved them.
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Chocolate Chocolate Chip Cookies I

Reviewed: Jun. 11, 2007
Great recipe - my husband is overseas and these are his favorite! Tip for keeping cookies soft for shipping: put in a slice of white bread, seal container with packing tape.
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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Feb. 7, 2007
I only used two average sized eggplant and I ended up using 2 big jars of sauce to make this recipe work. Not very good in my opinion. Try Eggplant Parmesan I from this site.
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Grandma's Gingersnaps

Reviewed: Jul. 27, 2006
awesome! Add a dash of ground cloves and allspice.
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Displaying results 61-78 (of 78) reviews
 
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