doughok Recipe Reviews (Pg. 1) - Allrecipes.com (18668382)

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Eggplant Rollatini

Reviewed: Mar. 26, 2009
This is a wonderful recipe. I use it as part of an Italian dinner without the pasta. I make a marinari sauce instead of buying a spaghetti sauce. You can make the rollatinis in the morning and refrigerate them until ready to bake with the sauce and cheese. Also, make sure to "sweat" the eggplant to take out the bitterness.
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3 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Sep. 2, 2008
Excellent. Nice and creamy. Suggest that you let it sit in the fridge for at least 4 to 5 hours to concentrate the ingredients.
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0 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Aug. 11, 2008
This is a keeper. I have had many requests for the recipe. It is very rich but the peanut butter and rooled oats make the cookie. I used a combination of white and chocolate chips. One suggestion, make sure you soften the butter and then use your hands to mix the batter. It takes a while to get the mixture all together.
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2 users found this review helpful

Pretty Chicken Marinade

Reviewed: Jul. 8, 2008
This is a wonderful marinade. Alot of the flavor of marinates gets lost when grilling but this one keeps its flavor. Served with a honey mustard sauce.
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1 user found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Apr. 21, 2008
This was very good. I did add some peeled chunks of potatoes which browned up nice and went well with the sauce. It goes into my recipe box.
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1 user found this review helpful

Jalapeno Pepper Appetizers

Reviewed: Feb. 17, 2008
Just outstanding. I added a packet of Ranch dressing mix as another reviewer mentioned and used thick bacon slices that would add more flavor. I baked for 1/2 hour at 350 and the bacon came out nice and crispy and there was just a hint of hotness. Will definitely make again and can easily double or triple the recipe for parties.
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1 user found this review helpful

Cranberry Orange Loaf

Reviewed: Dec. 20, 2007
Wonderful recipe. Great flavor and stays nice and moist. I didn't add any glaze. I thought it would make it to sweet, especially at Christmas when there are already plenty of sweets around.
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0 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 15, 2007
I am with the rest of reviewers. Easy and delicious. Also, try on top of cereal.
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Pretzel Turtles

Reviewed: Dec. 8, 2007
I have used both the traditional chocolate covered carmel which is gooey and the Dove's chocolate covered carmel which is smaller and not as gooey. Either way, you can't go wrong. Roasted the pecans at 350 for 10-15 minutes before using in recipe. Lightly toss the pecans before roasting with pecan liqueur for added taste. Also, try allrecipes sugar coated pecans for the pecans in this recipe. Adds a nice sweetness before crunching into the carmel and pretzel.
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Homemade Tomato Sauce II

Reviewed: Aug. 28, 2007
Wonderful recipe to make and then freeze for use in the winter. I make several batches and after thawed and heating, add cooked sausage, mushrooms, etc. Vegetable stands will usually sell you their seconds(some bruises on them) at a cheap price and work perfectly for the sauce. I also add salt and pepper, oregano and thyme after the first two hours. Also, a tsp of sugar.
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55 users found this review helpful

Brunch Enchiladas

Reviewed: Aug. 28, 2007
This is a wonderful recipe that is easy and very tasty. A suggestion, make sure the eggs are set before putting on the extra cheese. For a church outing four of us doubled the recipe and cooked 80. One of the cooks commented that this was the best simple recipe he has seen for enchiladas.
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Slow Cooker Mashed Potatoes

Reviewed: Jul. 18, 2007
A wonderful recipe. If you like garlic, I would add another clove. Also, I found that the recipe makes alot more than 8 servings. I will be cooking for 20 people and will make 1 1/2 times the recipe amount which will be plenty. Be sure to add the reserved water a little at a time so the potatoes don't get too soupy.
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1 user found this review helpful

Tomato Gorgonzola Soup

Reviewed: May 14, 2007
A wonderful flavored soup with the cheese taste the topper. I to used an immersion blender to make the soup creamier. I made the soup and then refrigerated it until ready to be served. When reheating, use low heat as it should not come to a boil.
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27 users found this review helpful

Cheddar Herb Snacks

Reviewed: Dec. 8, 2006
These were yummy. I did take the advice of a reviewer and used party rye bread. Can get about 15 on a cookie sheet. I put a round piece of pepperoni (comes in a package) on top of each spread and cooked for 6 minutes. Great
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15 users found this review helpful

Pineapple Ham Loaf

Reviewed: Dec. 4, 2006
A wonderful ham loaf. I have tried many but the glaze makes it. The loaf is fairly standard (I only added chopped green pepper) and I like the combination of pork and ham. The glaze is wonderful. I made two loaves and froze one. Make sure you baste it three or four times. I used the thermometer and 170 was perfect. A little under 1 1/2 hours.
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31 users found this review helpful

Pineapple-Glazed Ham Loaf

Reviewed: Dec. 2, 2006
I give it 5 stars because of the glaze. The loaf itself is pretty basic (I like the combination of pork and ham). I only added some chopped green pepper. But the glaze was great. Very flavorable and kept the loaf very moist. I made two loaves and refrigerated them for several hours before making the glaze and cooking them. I used the thermometer and 170 is perfect. It took just under 1 1/2 hours. Make sure to baste three or four times to keep the loaf moist.
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13 users found this review helpful

Amish Macaroni Salad

Reviewed: Aug. 20, 2006
I really enjoyed the creamy texture as many salads are too dry. I used sweet pickle relish (dill was not on hand) and cut down on the sugar to two tablespoons. Definitely will make again.
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0 users found this review helpful

Homemade Tomato Sauce I

Reviewed: Aug. 9, 2006
Wonder rich sauce which I make in the summer and freeze to have in the winter. I puree some portions and make a chunkier sauce for other portions. Everyone who has tried this sauce has loved it. I do add oregano, thyme, and salt and pepper after the first two hours.
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7 users found this review helpful

Roasted Red Pepper Dip I

Reviewed: Jun. 10, 2006
I have been looking for a roasted red pepper dip to replace the one I lost and this is great although a salsa rather than dip. Next time I will cut up the peppers finer and not use the blender. Might reduce the sugar by a tbls.
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4 users found this review helpful

 
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