Meredith Wong Hughes Recipe Reviews (Pg. 1) - Allrecipes.com (18342765)

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Meredith Wong Hughes

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Boiled Water

Reviewed: Apr. 1, 2013
I have been looking EVERYWHERE for this recipe and I FINALLY found it - THANKS Seth!
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Ultimate Twice Baked Potatoes

Reviewed: Mar. 20, 2012
We really liked it.
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High Five Orange Rolls

Reviewed: Jan. 15, 2012
So great. I did use about 6.5 cups of flour total. I also didn't have bread flour, so I used regular flour and about 8 tsps of vital wheat gluten. I also used about 4 cups of confectioner's sugar in the frosting. It tasted too much like butter and not sweet enough. I didn't have enough orange zest and I could definitely tell it was missing. They were good, but I think with the stated amount of zest, they would be perfect. I had to bake mine for more like 33 min. Thanks for the great recipe!
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Rempel Family Meatloaf

Reviewed: May 29, 2011
Definitely have to strain out all the powder from the onion soup packet. I used onion/mushroom which I liked alot. Maybe cut down on the amount of steak sauce. I had to use plain saltines as that is what I had on hand. Otherwise, we all really liked this!
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Ginger Glazed Mahi Mahi

Reviewed: Apr. 28, 2011
Pan Fried it. The glaze was soooo good! Just watch it carefully so it doesn't burn.
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Applesauce Drop Doughnuts

Reviewed: Aug. 24, 2010
These came out great. I followed the directions exactly, but I only made 1/3 of the recipe and got about 2 dozen donut holes. I didn't want to use up too much oil, so I made mine about 2/3 of a Tbsp in size. They do puff up when fried. Don't wait too long before putting the sugar coating on.
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Rick's Special Buttercream Frosting

Reviewed: Jun. 19, 2010
I used half butter and half butter-flavored shortening (because that is what I had on hand) It came out perfect. I frosted the cake on Thursday night for a Saturday lunch party and it still looked and tasted perfect.
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Grilled Garlic Parmesan Zucchini

Reviewed: Jun. 6, 2010
Just adding salt and pepper and only putting a little of the mixture on each zucchini and broiling it worked perfectly - very nice presentation too!
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Clone of a Cinnabon

Reviewed: May 23, 2010
These were amazing. Yum!
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Cuban Ropa Vieja

Reviewed: Apr. 23, 2010
I thought this was really good. It needed salt after it was cooked and I even added salt and pepper when I browned the meat. I think it could use a bit more "depth of flavor," but overall I would say I'd totally make this again because it was so easy. I served with rice and quesadillas on the side. My husband made it into a "burrito."
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Nancy's Chicken in Puff Pastry

Reviewed: Apr. 22, 2010
It was really good. Based on other reviews, I fully cooked the chicken and seasoned it liberally to make sure there was lots of flavor (some people said it was bland). I think I may have over cooked the chicken, so next time I'll try to be more careful about that. I added green onions and spinach inside as that is what I had on hand. Also, because there were a lot of kids around, I cut each chicken breast into fourths and wrapped smaller "packages." Great! I will make again. Very versatile.
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Caramel Bars

Reviewed: Mar. 19, 2010
These are pretty good. I did as other reviewers suggested and made it in an 8x8 pan. This seemed to be just the right size. I also did pecans instead of walnuts, pressed the top layer of oatmeal in, and microwaved the caramel and cream and it only took a couple of minutes (stirring after each minute). I used Kraft caramels and they tasted great. I would go ahead and use the whole bag of caramels next time and drizzle some extra on top of the top layer of oatmeal mixture as I kind of like that chewy burnt caramel part. I'm not sure if it would work, but I would like to try it. I waited about 30-45 min then cut so they were mostly cooled but still warm. The pizza cutter idea worked great, but so did the knife. I ended up cutting these in pretty small pieces as they seemed fairly rich and since they are kind of crumbly, I thought it would be better to be "pop-in-your-mouth" size to avoid a huge mess (I have kids).
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Broiled Tilapia Parmesan

Reviewed: Feb. 24, 2010
I followed the recipe exactly except instead of the basil and celery salt, I used powdered garlic and an onion/pepper/parsley seasoning blend. These came out great. The other thing I think I will try is to soak the fish in milk before broiling to take a little more of the "fishy" flavor out of it. I don't mind it, but I have two little kids and they would prefer it that way (or at least fight me less, I think).
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Smoked Paprika Goulash for the Slow Cooker

Reviewed: Feb. 18, 2010
I think this is really good for what it is. I liked it, but my husband and kids said never again. Sorry - I guess it's just personal taste. I have a recipe for Chicken Paprikash that also uses V8 juice and Hungarian Paprika (I'm not sure if that is the same as sweet paprika). This tastes much smokier due to the smoked paprika which I thought went nicely with the beef.
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Breakfast Sausage

Reviewed: Feb. 18, 2010
I really liked it, but I wasn't a big fan of the cloves. The smell overpowered the blended taste.
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Elaine's Sweet and Tangy Loose Beef BBQ

Reviewed: Feb. 14, 2010
I probably shouldn't be rating this because I ended up just cooking the meat in the crockpot with some water and then shredding it and then dumping bottle BBQ sauce on it. It was really good. Thanks for the idea!
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Cherry Bars

Reviewed: Feb. 14, 2010
Wow. These are soooo good. The crust part is kind of like a cross between shortbread and poundcake. Some people say that it would be good for breakfast, but it was too sweet for that (IMO). Also, I tried some with the glaze and some without, and I think I actually like it better without because then it tastes more like cherries and less like the almond (although the glaze was good - I just didn't think it needed the extra sugar anyways). A bunch of people asked me for the recipe. I made the 8x8 pan and it came out great, but it took 35 minutes to bake. Thanks for the recipe - I can't wait to make it again!
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Layered Peppermint Bark

Reviewed: Dec. 18, 2009
Fabulous! I accidentally put in way too much peppermint extract into the dark chocolate layer, but it tasted perfect. I did as others suggested and sifted the broken candy canes and added the "peppermint dust" to the white chocolate layer. I did the dark chocolate in a double boiler, but then just did the white chocolate in the microwave. Both came out great. I did dark on bottom, white, then sprinkled the peppermint in on the top. A lot of it fell out when I was breaking the bark, so next time I think I will either push it in harder or do as other recipes suggest and put the peppermint pieces on the bottom, pour white chocolate layer over, then dark chocolate layer on the top. (invert when ready to serve).
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