T Head Recipe Reviews (Pg. 1) - Allrecipes.com (18334743)

Buffalo Chicken Dip

Reviewed: Feb. 26, 2012

Excellent, I prefer using a purchased rotisserie chicken to canned chicken. And Franks brand is a must!

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0 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Jun. 7, 2011

This was an ok recipe.

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1 user found this review helpful

Spicy Chipotle Turkey Burgers

Reviewed: Jun. 7, 2011

This recipe was great. We love turkey burgers, but everyone knows they can be a bit dry, but these were not at all. I will definitely make these again.

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2 users found this review helpful

Balsamic and Rosemary Grilled Salmon

Reviewed: Jan. 18, 2011

made this evening, very nice. threw everything in the blender like someone else suggested, and the salmon really soaked up the flavor. definitely a keeper.

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15 users found this review helpful

Sally's Spinach Mashed Potatoes

Reviewed: Aug. 6, 2010

These were excellent, will definitely make again!!! Used fresh spinach, was awesome.

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2 users found this review helpful

Made this twice now. Second time made in the pressure cooker because of time constraints. Its a very easy recipe, and we enjoyed. Not sure how authentic it is, since I don't know that I've ever had an authentic hungarian goulash. Its tasty, but we all thought it needed a little something, but not sure what. Definitely a keeper.

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0 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Jan. 9, 2010

This was exceptional, we have made it 3 times now and everyone raves about it. Have made it in layers and in a 9X13 so all in all, a very versatile cake recipe that is sure to impress!!!

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2 users found this review helpful

Chicken Tagine

Reviewed: Jan. 9, 2010

This was a nice recipe, I actually cooked mine in a Tagine I got for Xmas this year, so was looking for recipes to try it out in. Its a keeper.

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2 users found this review helpful

Spinach and Feta Pita Bake

Reviewed: Nov. 23, 2009

I have made this several times now and I love it! My husband and i love pizza but are watching our calories and this recipe satisfies our craving for pizza without busting your calorie intake for the day!!! The only problem I have is I can't always find the whole wheat pitas, my store always sells out of them quickly, otherwise I would make them even more!! Also very quick to make! Thanks for an excellent recipe.

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Streusel Topped Blueberry Muffins

Reviewed: Nov. 12, 2009

This is an excellent recipe. The lemon zest makes a subtle yet interesting difference.

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Coconut Rice

Reviewed: Jul. 15, 2009

This was heavenly. I have made this several times as a side to Asian dishes. I haden't worked much with coconut milk, remember to shake the can wildly before opening it. Also, SunnyByrd (one of my favorite cooks) is correct about this recipe, you need to adjust the liquid/rice ratio, after that is done, it will be great!

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1 user found this review helpful

Rosemary Turkey Meatloaf

Reviewed: Jul. 15, 2009

This is definitely a keeper. I decided to make this and had begun to do so, all the while forgetting my oven was out. Watching countless episodes of Rachael Ray, I realized that I could pat the meat mixture into 7 patties and pan-fried in some canola until deep golden brown. Remembering the mushy comments I read from others, (although I now think this is due to the fact that a loaf pan is meant for bread and not a meatloaf, I never put a meatloaf into a loaf pan, I always pat it into the shape I want and roast it on a foil lined sheet pan) I rolled the patties in add'l breadcrumbs and this helped them stay together in the pan. I added the sauce to the pan after I was sure there wasn't too much oil left in the pan and poured in the sauce with a little water and let it reduce. I do think the sauce could benefit from a splash of worchestshire since the sugar in the sauce and the sweet of the balsamic in the meat needed alittle something to counterbalance. Overall I saved this recipe and will forward to friends.

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Awesome Baked Sea Scallops

Reviewed: Mar. 11, 2009

This recipe was awesome! I didn't have enough scallops for the full recipe and there were only 2 of us, so I tried to cut the measurements accordingly. I added a splash of white wine to the mixture and I think the sugars in the wine helped to carmelize the mixture around the scallops. I plan to make this again and add some lump crab meat. I didn't quite understand other's comments about having too much topping, what I didn't need on top of the scallops fell around the scallops and created this wonderful sauce; the shallots and butter and wine created this awesome sauce that I wish I had something to serve it on top of, like a pasta. This is definitely a keeper.

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7 users found this review helpful

Teriyaki Steak Lettuce Wraps

Reviewed: Feb. 9, 2009

These were good, I could not find the A-1 Teriyaki flavor in my store, so I had to use another brand of Teriyaki, which may not have had the same flavor. They were a bit messy, but they were good. Nice recipe, I'll probably use again. Thanks!

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0 users found this review helpful

Lola's Ethereal Orzo

Reviewed: Feb. 9, 2009

I enjoyed this recipe but I would definitely make a few changes. It was a bit bland. I didn't think the boullion had enough punch to make a difference in the overall flavor.

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3 users found this review helpful

Cornucopia

Reviewed: Dec. 10, 2008

I made this for Thanksgiving and although it turned out OK, comments other reviewers made were dead on, but they didn't seem to help me in the process. I must have sprayed too much nonstick spray, I had a problem with one side falling off in the oven, but I was able to hide it with the placement of food around it on my platter. It did turn out a deep rich golden color which was nice. Also the reviewer who said to work quick was correct, I was alone and did notice the more the dough came to room temp the more difficult it was to work with. Overall it was a good recipe and everyone was impressed with it at dinner. Maybe my next one will turn out better.

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2 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Oct. 31, 2008

This is basically Martha Stewart's recipe I have been making for years. As it can take some time to get them carmelized in the oven, I sometimes steam them first in the microwave in a little water just until they are fork tender and then follow the recipe. My family loves them and they are a holiday favorite at my house.

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Salmon Cakes with Orange Couscous

Reviewed: May 15, 2006

Just learning to cook with couscous and I have to say we loved this recipe. The OJ gives a subtle flavor and I think I'll try again with other flavors, tomato juice, etc.

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0 users found this review helpful