DURAMOLLY Recipe Reviews (Pg. 1) - Allrecipes.com (18311977)

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Swanson® Chicken Broccoli Dijon

Reviewed: Feb. 22, 2010
I used this recipe as a "clearing out the cupboards and don't want to used canned soup" recipe and it fared pretty well. I pretty much followed the recipe - I cut back the Dijon to just 1T because I thought 3 would be too much (but next time I'd probably go with 2) and topped with shredded sharp cheddar cheese. Also I removed the chicken and broccoli completely at step 2, cooked the sauce separately then topped noodles with the chicken and spooned the sauce separately. Kept it very easy for picky toddler and infant finger foods with none of the sauce. Be careful not to overcook the sauce, just as it begins to thicken was good enough.
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Apple Cake and Butter Sauce

Reviewed: Oct. 3, 2009
The cake is absolutely delicious. Followed previous advice and added a bit more apple, and kept the apples chunky. I also halved the butter sauce recipe. I am only giving this 4 stars because there's no advice given on what to do with the butter sauce if the cake is not being served immediately. I would not recommend adding all of the sauce to the cake because it would become too soggy. I only used a small portion of the sauce for what was being served immediately, and didn't bother to reheat the sauce at future servings. The good news is the cake is delicious without the sauce. Next time I will not make the sauce!
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Kielbasa with Peppers and Potatoes

Reviewed: Jul. 9, 2008
I used italian sausage, and sauteed the peppers separately at the end, and this turned out very well. I cooked the sausage and potato together in a cast-iron skillet and didn't find it too greasy at all, the sausage gives the potatoes a great flavour. Only complaint is both times I've made this, the potato goes too mushy. Will try parboiling them next time.
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Cajun Style Stuffed Peppers

Reviewed: Jul. 9, 2008
delicious! Used red peppers instead of green, otherwise followed the recipe as-is. Just the right amount of spicy without being overpowering, will definitely make this again.
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Banana Pudding I

Reviewed: Jul. 5, 2008
Substituted 4 egg yolks, turned out very good. Cooked on medium heat to thick and took about 15 minutes to cook.
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Sunshine Halibut

Reviewed: Jun. 29, 2008
Very tasty, retained the citrus flavor nice! Will definitely add this to the recipe box.
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Apple Butter Pork Loin

Reviewed: Jun. 16, 2008
I've made this a few times now, always with a tenderloin. If cooking by oven, definitely adjust cooking time appropriately (45-1hr). However, I've found there's just not enough time to simmer in the juice by oven - by far the best way to make this is to throw all ingredients in to a slow cooker.
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A Pad Thai Worth Making

Reviewed: Dec. 8, 2007
I had to scale back on the spice for my family, and found the fish sauce too overpowering. However, the next day I had leftovers and added a bit more spice and found it more palatable
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Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Jul. 21, 2006
Recipe is great, with a few changes made. I substitute boneless skinless chicken breast, and use shredded cheese. This has become a staple dish in our house, I've made this several times already.
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Orange Cream Fruit Salad

Reviewed: Jul. 21, 2006
This was an absolute hit, many people were asking for the recipe. Would definately make this again.
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Zesty Porcupine Meatballs

Reviewed: Feb. 6, 2005
As is, this is a great recipe. The only change I make every time is I bake the meatballs. They turn out more solid this way, I find that pan cooking them causes them to break apart. I also occasionally substitue onion flakes for the chopped onion, depending on what I have in the house.
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