Deidrea Recipe Reviews (Pg. 1) - (18632735)

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Classic Macaroni Salad

Reviewed: Feb. 2, 2010
Awesome! Traditional and very tasty!
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1 user found this review helpful

Japanese Style Deep Fried Shrimp

Reviewed: Sep. 13, 2008
Wow! These are by far the best tasting fried shrimp I've ever eaten. My husband is a bit of a food snob and he devoured every last one. This is a recipe that I will make again and again. It's fast, super easy and the finished product is very impressive. I followed the recipe with the exception on the flour and panko, which I reduced by half. Turned out to be the right amount with little waste. Perfect!
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112 users found this review helpful

Dash's Donair

Reviewed: Jul. 25, 2008
I'm a born and raised Halagonian, but now live in Europe. While pregnant, I would crave donairs all the time, so I always made extra to have on hand in the freezer for those 2am cravings. Since I now have lots of practice making this recipe, (too much I'm sure) I have found through trial and error that you can achieve a better texture to the finished product if you mix the meat mixture in the food processor. This makes the cooked meat much more dense (like the real deal back home) and less like typical meat loaf that your Grandma makes. You can get a nice thin slice this way. I also put the sliced meat in the frying pan for a few minute to get that slight crispy texture that the original donairs had. (Before the electric shaver machine became the standard..blah.) Awesome recipe! Don't forget to dip you bread in water and fry/heat it in the pan with the meat! If you have extra sauce, why not try another Halifax take-out favorite...garlic fingers. Yum!
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12 users found this review helpful
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Honey Bran Muffins

Reviewed: Apr. 15, 2008
These muffins were very moist and so delicious! I did make a few changes: I used bran flakes and I reduced the raisins to 1 1/2 c. and added 1/2 c. of dried mixed fruit, consisting of pineapple and papaya pieces.
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2 users found this review helpful

Pat's Potato Salad

Reviewed: Mar. 4, 2008
This is a fantastic recipe! It has everything in terms of flavour, it's a tad sweet, there is a little heat from the mustard and it has a lovely creaminess. I did make a few changes though. I used creme fraiche in place of the sour cream and added a bit of chopped celery. I also made the recipe only a few hours before serving, so I added the dressing and the onions to the chopped potatoes, while still quite warm. This made quite a difference, as the flavour was able to permeate, with little time to do it.
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3 users found this review helpful

Movie Star Popcorn

Reviewed: Jan. 20, 2008
This is by far the best popcorn recipe I've come across! It has lots of flavor without being too greasy and stays nice and crisp. I followed the ingredients list, but divided the recipe in half, which was just enough for two. This is a keeper and I will make it again.
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1 user found this review helpful

Cherry Squares

Reviewed: Dec. 5, 2005
I made these cherry squares today and followed the recipe to the mark ( with the exception of the icing; I added the juice from the cherries in place of the water that was called for and added 3 diced cherries for visual interest ). These just didn't score very high with me or my husband. We found them far too sweet and they didn't have a very desirable texture. Although they did get some bonus points for ease of preparation! I will not make these again. Thanks for the idea though! :)
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Nov. 14, 2005
I made this recipe for my husband and we both agree that it's not a bad recipe, it was very fast and easy to prepare; but thought it was also a little flat in terms of flavor. To "doctor" it up a bit we added about 1 tb. of dried green peppercorns and let them soften in 1/4 cup of cocnac. We also added 2 cloves of garlic. I will make the revised version again. It was a great base!
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1 user found this review helpful

Dad's Pumpkin Chiffon Pie

Reviewed: Nov. 12, 2005
This was a huge hit! The pie was intense with flavor and it was as smooth as silk. I found it to be a bit more elegant than standard pumpkin pie, but with none of the work. Not that it needs any help in the flavor department, but some of family members like to drizzzle maple syrup over it. This recipe will be the only one I'll use. Well worth a try!
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5 users found this review helpful

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