FLICKAC Recipe Reviews (Pg. 1) - Allrecipes.com (18380573)

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Peanut Butter and Pumpkin Dog Treats

Reviewed: Jan. 29, 2012
An easy-to-prepare treat which puppy loves. when i knead the dough, i use my bare hands to give the treats a little flavor of "me", which helps develop the connection way more than store-bought treats. Excellent for training. Recipe doesn't say, but about 1/4 cup of water added slowly while mixing the ingredients helps form the dough-like consistency during preparation.
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3 users found this review helpful

Mozzarella Chicken

Reviewed: Jun. 21, 2009
The four-star rating is given for the quality of cooking instructions, not the actual recipe. As far as the recipe is concerned, we modified things a bit. 1. We rinsed off the thawed chicken with water, then greased three skinless breasts with Country Crock butter. We used the waxed paper to simply place the breasts on to soak up any more butter while we prepared three plates-- one containing the flour, one containing one egg (next time we'll use two eggs), and the last containing bread crumbs. 2. We then sequentially rolled each buttered chicken breast in the flour, then the egg, then the bread crumbs. The evenly breaded chicken breasts were then placed in a 9" x 13" pyrex baking dish (which was lightly greased with Pam). Once all three breasts were placed into the baking dish, the top surfaces of each breast were covered with a deli-slice of Boar's Head mozarella cheese. 3. In a separate small pan, we poured 1 cup of wine (chilled chardonnay) and 1/4 cup of butter (country crock). To this mixture was added the minced garlic, about 1/2 teaspoon of oregano and 1/2 teaspoon of garlic salt. This pan was covered and simmered for about 5 mins until all of the butter had melted and the mixture could be easily stirred. 4. The wine sauce was then poured over the cheese-covered chicken breasts and any large garlic cloves were pushed off of the cheese surface into the sauce. The pan was placed into the oven (preheated to 350) and baked uncovered for 45 mins. 5. The chicken
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Beer and Brown Sugar Steak Marinade

Reviewed: Dec. 14, 2008
this tasty, easy-to-prepare, marinade was very effective on our sirloin steaks. 15-20 minutes of soaking the thawed steaks in this marinade produced a robust and slightly spicy flavor. We chose Guinness for the dark beer (highly recommend this choice for this recipe), which we believe is responsible for our favorable results. Liquids seem to soak into the steak faster than any other solid ingredient, and if you can get your other flavors to dissolve into the liquid, it should carry into the meat. The preparation of this marinade is very enjoyable to the senses, filling the room with a smell of barley and garlic and spices. Wonderful to experience this marinade while enjoying a beer too. We did NOT barbecue our steaks either. We fried them in a Foreman grill, pouring the marinade over the grilled steak occasionally. The steak turned out delicious.
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 14, 2008
we found these cookies were delicious. soft, nice holiday-ish fruity taste, strong chocolate flavor which is rounded out by the brandy. We think that the better the brandy, the better the cookie, since there is a slight hint of brandy overtone in these cookies. If you get Walgrenns brandy, you can expect a Walgreens cookie, so we recommend breaking out the top-shelf liquor when preparing these treats. One problem we did encounter, however, was the cooking time. The suggested cooking time of 8-10 minutes wasn't even close. Our cookies turned out oily and half-baked (it should be noted that our pre-cooked volume of dough for each cookie was enough to fill a small shot glass). We recommend a cook time of 14-16 minutes at 375 F. When the cookies browned around the edges and small "dimples" appeared at the top of the cookie, it was time to take them out of the oven. These cookies still retained their soft, chewy texture after this length of time in the oven. Overall, a fun and simple recipe which suits the holiday season nicely.
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Strawberry Kiwi Milkshakes

Reviewed: Jul. 2, 2007
part of the reason we did not like this recipe is because we used cookie dough instead of vanilla ice cream.
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5 users found this review helpful

Chicken and Bacon Shish Kabobs

Reviewed: Jul. 2, 2007
these kebobs recieved excellent reviews at a kickball game with friends. The marinade itself is quite easy to prepare (4 ingredients), and gives the chicken almost a buttery flavor when wrapped and cooked with the bacon. i soaked the chicken, as frozen tenderloins, overnight in two separate ziploc bags in the refrigerator. Then about 1-2 hours prior to cooktime, i dumped cherry tomatoes, chopped zucchini, and chopped squash right into the ziploc bags with the marinading chicken. i cut the tenderloins into smaller pieces, wrapped them in bacon, skewed the vegetables on there and had a blast bbqing them up. This is one of the tastiest bbq's i've prepared in a LONG time and can't wait to do this again, maybe while camping.
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Classic Whiskey Sour

Reviewed: Jun. 20, 2007
pretty stiff drink. not for the faint of heart. Used Makers for whiskey. Needs to be sweetened for true drinkability, so include the cherries and consider a larger ratio of lemon juice to whiskey.
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Zesty Barbeque Marinade

Reviewed: Jun. 18, 2007
this marinade is excellent. However, the habanero really blew us away. We used the recommended amount of habanero sauce and let the chicken marinade for 36 hours or so. WHen we cooked the chicken, the marinade was delicious, but the chicken became barely edible in the end since our mouths were on fire. When we left the habanero out of the marinade recipe, the chicken was nice and tender, flavorful, and FAR less spicy. So this marinade is quite good, but i recommend a limited amount of habanero.
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Shrimp and Crab Bisque

Reviewed: Dec. 11, 2005
although i had trouble with the crab meat (full of shells), the bisque part is pretty good. very dairy-fied.
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Award Winning Chili

Reviewed: Jan. 5, 2005
outstanding flavor and very easy to make. add 1 bar of hersheys chocolate per pound of beef to round out the sweetness. can't say enough about this one.
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