mrdodd Recipe Reviews (Pg. 1) - Allrecipes.com (1836376)

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General Tsao's Chicken II

Reviewed: May 20, 2014
The sauce made as written is ABSOLUTELY AMAZING. The only thing is the cook time to thicken the sauce was slightly off. Once you add the chicken back into the sauce I'd recommend tossing the timer aside and watching it closely until it thickens to your liking. For me it was more like 5 minutes over about medium/high heat.
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Beef Gyro

Reviewed: Apr. 12, 2014
Made it the fist time as written, yep it was way to thin. It took a little thought, but to thicken it: 1) shred the cucumber 2) wrap in paper towels and squeeze the moisture out 3) MIX BY HAND DON'T USE THE BLENDER. Now you have a great tzatziki ;)
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Sweet Potato Pie I

Reviewed: Apr. 4, 2014
Maybe I just don't like sweet potato pie. This was the first one I ever ate and I didn't care for it that much.
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Belle's Hamburger Buns

Reviewed: Apr. 4, 2014
The recipe in of it's self was wonderful. I got the exact results I wanted. Nice fluffy hamburger buns. The only down side was the next day the left over went stale fast. So yes I recommend this, just be sure to eat them all on the day they are made.
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Caramel Apple Dip

Reviewed: Apr. 4, 2014
This recipe did EXACTLY what I wanted it to. I used it as a caramel sauce on grilled apple donuts then garnished with bacon.
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Roasted Brussels Sprouts

Reviewed: Feb. 18, 2014
I'm going to keep this short and simple. AMAZING! Even my Brussels sprout hating wife liked it!
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All-Day Apple Butter

Reviewed: Dec. 2, 2013
FANTASTIC RECIPE!!! Like everyone else I went with only 2 cups of auger and it was quite fine. An added benefit of this recipe is your house smells awesome all day.
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1 user found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Dec. 2, 2013
Going to have to give this one another try seeing as I confused dried mixed fruit with candied fruit. Just a note though, if your even thinking of using candied fruit….. even by mistake, DON'T! Feel free to laugh amongst yourselves.
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Alfredo Sauce

Reviewed: Dec. 2, 2013
Quick, easy, flavorful, what's not too like? Some people have mentioned a few problems with this recipe, cheese not melting, cheese separating, too thick, and too thin. Here's a few fixes. Cheese not melting, try adding the cheese in 3-4 increments while whisking (not string). Cheese separating, you're cooking at too high a temp, cook no higher than low/med. Too thick, add a little of the pasta water. Too thin? The starch will thicken it when you add the pasta to it (remember this is not a sauce you ladle on like red sauce). Happy cooking :)
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Buffalo Chicken Wing Sauce

Reviewed: Sep. 2, 2013
This stuff is the BOMB!!! The first time we made it with Tabasco sauce, the sandwich had a wonderful full flavor and a nice heat that smacked ya up side the head and said "I"m here, enjoy me." The second time we made it with Franks hot sauce. It had a MUCH milder heat but a truly amazing flavor. My son-in-law who grew up just outside of Buffalo got a little smile on his face when I slipped him a taste straight from the pot and quickly gave it a nod of approval. Though in discussions with him and my son we all agreed it needed more heat. So my advice to you is if you want a GOOD heat go with the Tabasco, if you're looking for a milder sauce go with franks, BOTH will give you a great flavor profile.
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Baked Ziti I

Reviewed: Feb. 15, 2012
After making this I found it to be a great base recipe for baked ziti. However I noticed that at no time are spices added, nor do you drain the ground beef. Next time I will finely chop 2 cloves of garlic and add in with the onion and beef to cook, and toss in at least 2-4 Tbls of Italian seasoning. All so it may be easier after frying the beef to place in a wide pot to simmer with the sauce. Even a large frying pan gets a little crowded with this one.
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Fried Onion Rings

Reviewed: Mar. 30, 2011
GREAT base recipe!!! It's everything it promises to be. However I found it a little bland and think I may play around with the seasoning. All so the 4 onions it calls for must be normal cooking onions and not large. I barely (actually didn't) had enough to do two large onions. Double it.
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Rob's Screaming Stuffed Jalapeno Peppers

Reviewed: Oct. 25, 2010
Please note: If you take nothing else from this review then take this. The filling can be made in advance and stored in the fridge. Then you can just pop a few on the grill anytime you gill out. All so the recipe does not say whether to grill direct or indirect. Direct worked like a charm. Now on to my thoughts of the recipe. Major hit at my last tailgate party. I made them the night before, then threw them on one of the grills while other stuff cooked. They finished in plenty of time to serve as appetizers. Once word got out how good they were I had people for several other tailgates coming by for a few and ran out WAY early.
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Breakfast Supreme

Reviewed: Aug. 20, 2010
It was good, however I found it lacking that something. All though I will probably make it again.
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3 users found this review helpful

Sweet and Sour Smoked Sausage

Reviewed: Apr. 7, 2001
Excelent recipe. The only thing that would make it better is too double the onions and peppers.
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Easy Key Lime Pie I

Reviewed: Apr. 7, 2001
I made this recipe once for my family, now it seems as thouhg I'm making it all the time since word got out.
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1 user found this review helpful

Aloo Phujia

Reviewed: Jan. 5, 2001
A great fried potato dish. But a little too spicy for the kids.
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Dry Rub for Ribs

Reviewed: Nov. 25, 2000
An absolute exelent rub for ribs. The color,texture, and flavor was great.
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Aunt Phyllis' Magnificent Cheese Ball

Reviewed: Nov. 25, 2000
It's a good recipe just be careful not to let the cream cheese get to soft before making it.
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13 users found this review helpful

Cheese Ball I

Reviewed: Nov. 25, 2000
A very quick and easy cheeseball. The flavor was wonderful. My wife's office raved about it.
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2 users found this review helpful

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