Dragonflydays Recipe Reviews (Pg. 1) - Allrecipes.com (187029959)

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World's Best Lasagna

Reviewed: Nov. 12, 2012
Amazing. Not too salty or sweet or anything. Took me nearly 4 hours to make because I'm a bit inexperienced in the kitchen, and only 15 minutes to devour, but we went back for seconds and thirds til we were stuffed and we have lots more. I followed directions to a T but maybe used a little less salt because I wasn't measuring, just grinding the sea salt into the sauce. Got some red wine, lit some candles, played some Yanni music and now I am in a lasagna coma. =) Also I ran short of mozz cheese and used shredded instead of slices, so the top layer of my photo is just parm sprinkled on the meat sauce.
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Apple Pie by Grandma Ople

Reviewed: Nov. 26, 2012
I made it exactly as prescribed except: My apples must be larger than the average, because I only had to use 4, and I sprinkled a little cinnamon on the top of it before I baked it. I also probably used about 3.5 tablespoons of flour instead of the prescribed 3. I initially gave it a 3 because it tastes good. I ate some after I let it cool for an hour and a half. It did not thicken at all--it was very soupy. Also my crust ended up a bit crispier than I would have liked on the top. I did the 15 mins at 425 and then 35 mins at 350. After refrigeration, it tasted phenomenal and thickened up and I loved it so I WILL be making it this way again, only about a day before my guests arrive so it can set.
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Peanut Blossoms II

Reviewed: Dec. 3, 2012
I substituted melted butter for shortening and got fantastic results. I accidentally made most of my cookies a bit too large but even when I got them down to the right size there was no way it was going to make 7 dozen. Outstanding recipe though, will be making this one again! Chewy and soft and delicious and the cookies are beautiful to display.
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Cracked Sugar Cookies I

Reviewed: Dec. 3, 2012
I liked these cookies after I sprinkled sugar on top before baking them. Also I DID flatten them a little because if I didn't, they turned out a ballish shape. They taste great but look like hard cracked biscuits, losing them a star for me. Also by the time I got to the last batch, the dough was drying up. Also I used walnut-sized doughballs but did not get 4 dozen. I got just over 2 and a half dozen.
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Best Chocolate Chip Cookies

Reviewed: Dec. 3, 2012
I just finished making these. I doubled the recipe and got 4 dozen very large fluffy cookies, which I had to bake for 13 minutes. Also I did not use/have walnuts. After cooling, the insides are still warm and moist and they are the PERFECT consistency. Love!
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Fluffy White Frosting

Reviewed: Dec. 17, 2012
This recipe was perfect. It certainly is a workout to whip for 15-20 minutes total but WORTH IT! You just have to WHIP it not just plain mix it. So delicious, fluffy, shiny and white. At first it's off-white but it comes out pure in the end. It is very lightweight. It takes a bit like marshmallows. Maybe it needs more vanilla? Also it bulks up--your ingredients seem to triple in volume at least, so this recipe goes a long way. This is my first time making icing ever. Also it blends easily with food coloring and pipes easy onto cookies and cakes. I've made whole rainbows of artwork already and I have a ton of icing left so I'm about to bake a cake. =)
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Gingerbread Men

Reviewed: Dec. 17, 2012
This is a great recipe. I actually doubled all the ingredients except for the pudding (forgot to buy 2) and it came out just as well. The cookies are firm but soft enough, and when I store them in boxes with a slice of bread it makes them even softer the next day. After I took the batter out of the fridge to start rolling, I did use a fair amount of flour to keep it from sticking to my rolling pin. Also a cookie cutter should be listed with the ingredients ;) I started it and realized I never purchased one, so I ended up hand-carving all the cookies with an X-acto knife. Got lots of creative shapes, plus the head shapes of all my pets. =) Also only needed 10 minutes tops in the oven or it would have gotten too hard/overcooked.
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Delaware Blue Crab Boil

Reviewed: Dec. 20, 2012
Made this recipe tonight with 8 blue crabs weighing 1/2 lb each, and fed two adults (served with sauteed butter garlic mushrooms). It came out great, although I followed instructions from the woman selling the crabs and only boiled 14 minutes on med-high. I did not have any dill or mustard seed, and I threw a little Old Bay in the pot also. Since my pot is not a 5 gallon, I did 4 crabs at a time. They came out wonderful. The crabs at the top of the pot had a very mild spiced flavor and the ones that got to sit at the bottom were more heavily spiced, but the crab flavor was perfect -- not overly strong and not weak or bland. Next time I will boil 2 at a time and we will eat one pair while the next pair is cooking so they don't get cold. The colder they are, the harder they are to take apart. It took us almost an hour and fifteen minutes to eat but it was great for conversation! Thanks for the recipe!
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Manicotti

Reviewed: Jan. 22, 2013
Fabulous! I've been using a recipe just like this one for years and I make the best manicotti of anyone I know. All my guests always come back for seconds and thirds.
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Campbell's® Slow Cooker Hearty Beef and Bean Chili

Reviewed: Jan. 22, 2013
I've made this recipe half a dozen times and it comes out excellent every time. If it seems un-spicy or bland, just add a few drops of ghost pepper sauce. It's wicked hot so only maybe 10 drops to the whole crock pot. Also the most recent time I made it, it was a bit soupy so I threw in a handful of cornstarch and it thickened to a better consistency. Also it only feeds 3-4 hungry people, not 6.
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Quinoa and Black Beans

Reviewed: Jul. 15, 2013
Made it tonight, loved it. Good flavor and texture, and healthy. I only used 1 can of black beans and it came out perfect. I also used the full can of vegetable broth (just a little over 1.5 cups). Paired well with pork tenderloin.
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Chicken Cordon Bleu II

Reviewed: Aug. 5, 2013
Amazing!! I made chicken "sandwiches" though because I had trouble wrapping it. With the toothpicks' help, it came out great and that sauce is soooo yummy. Paired with fresh asparagus.
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Bourbon Chicken

Reviewed: Aug. 5, 2013
Really loved it. Marinated it overnight and baked perfectly.
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Broccoli Beef I

Reviewed: Aug. 5, 2013
The sauce and broccoli were good, but the meat cooked tough and chewy. I don't know if it was user error or the recipe, as I've never accidentally done that before? Anyway not that great, probably won't make again.
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Country Apple Dumplings

Reviewed: Aug. 5, 2013
Sickening sweet, will find a less sweet recipe next time.
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Baked Salmon II

Reviewed: Aug. 5, 2013
Absolutely the best. I've made it on a monthly basis. Bakes well, flaky and hot and juicy. Thank you!
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Absolutely The Best Shrimp Scampi

Reviewed: Aug. 5, 2013
Excellent flavor, although I had trouble getting the shrimp to sautee up without all the mixture falling off. In the end there was not a lot of sauce to go overtop, and it seemed dry. May try again with more wet ingredients?
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Aug. 7, 2013
I shredded the chicken at the 3 hour mark and cooked it on low for 10 hours, but the last few hours I wasn't home and my crock pot burnt the sugars in the sauce. The un-burned part was delicious! My photo is pre-burning.
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Yummy Honey Chicken Kabobs

Reviewed: Aug. 7, 2013
Did it on a GE (like a foreman) grill because I live in an apartment. Turn the heat to medium, or the marinade caramelizes everything. I added pineapples to the marinading mix a few hours before I grilled. Also will cut the onion pieces larger next time--they are hard to skewer. I let everything soak in the marinade for about 22 hours and the chicken was super tender. Also pour extra marinade over cooking skewers when they only have 1-2 mins to go.
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London Broil II

Reviewed: Aug. 8, 2013
Buy "london broil" and not flank steak, the price is better and the cut is more accurate. LOVED this recipe but I changed the cooking method. My beef was a little over 1" thick. I put it on foil on a broiler pan, and used the broil setting on the oven, placing the meat 8" below the heat source. The medium-rare cooked 7 minutes on each side. The medium-well cooked 9 mins on each side. Then I wrapped the foil around it for 10 mins to cool and seal in the juices, then sliced. We devoured it, it was so yummy! Paired with asparagus.
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