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

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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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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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Cajun Chicken Pasta

Reviewed: Aug. 11, 2013
The best! Used fettuccini instead of linguini noodles. Also when you add the whipping cream to all those veggies and chicken there's nowhere in the pan to whip it up into a cream so I added a bit of cornstarch to get it creamy. Really really good recipe. I also used a lot more than 2 tsp of cajun seasoning.
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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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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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Turkey and Quinoa Meatloaf

Reviewed: Feb. 26, 2014
Extremely yummy. Added 3 drops of ghost pepper sauce instead of the regular hot sauce, and didn't do the tomato paste because I forgot to buy it. Turned out perfect anyway! Roasted some bell peppers in the same pan as the meatloaf.
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Gary's Stuffed Mushrooms

Reviewed: Aug. 17, 2013
Awesome recipe. Makes enough butter (way too much actually) to drizzle and enough stuffing for 24-30 good-sized mushrooms. I used less than the whole box of chicken stuffing too. I only made 13 shrooms, so I froze the other half of the butter/garlic drizzle and crab mix. Also, a 1/2 lb of crab claw meat only cost $7 and I'm glad I used that and not imitation!
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My Grandma's Shoo-Fly Pie

Reviewed: Aug. 17, 2013
Turned out great! I sprinkled a tiny bit of the topping in the bottom of the shell, but I didn't have to. It wasn't runny. I used just under a cup of molasses. Also substituted butter for the shortening because I ran out.
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Lamb Chops with Balsamic Reduction

Reviewed: Aug. 16, 2013
Used the shoulder cut and came out great. Made the mistake of lidding the first 2 chops and those turned out a bit chewy, but the rest were great. Maybe I reduced my sauce TOO much, but I would make more next time, didn't feel like it was enough. Paired with asparagus and quinoa.
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Whoopie Pies VIII

Reviewed: Aug. 16, 2013
Excellent, tastes exactly like the ones from Lancaster, PA (where I grew up). Soooo good but Soooo bad for you. =D
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Baked Teriyaki Chicken

Reviewed: Aug. 16, 2013
Awesome =) Paired with quinoa and edamame.
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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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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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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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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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Tzatziki Sauce II

Reviewed: Mar. 5, 2014
Good, but next time I will use more yogurt and greek yogurt instead. Straining through the cloth was difficult, but then I'd never done that before. I put more mint in than it called for, and next time I'll do a bit of dill too. I used this on goat meat gyros.
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LIZZY217's Lamb Gyros

Reviewed: Mar. 5, 2014
Great recipe. I used goat meat instead of lamb, which was a bit tough but very yummy. Also I used a slightly different tzatziki recipe, and spinach leaves instead of shredded lettuce. The marinade for the meat was just divine!
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Real Hummus

Reviewed: Feb. 23, 2014
Made for my class - they loved it. Also made a variation w/ roasted red peppers, blending half the peppers into the hummus and chopped the rest up as texture/extra flavor. Also I added more tahini than called for. Warning - do not shake your can of tahini no matter how separated it is. Just get equal parts solid and liquid and add them to your food processor.
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Meatball Nirvana

Reviewed: Aug. 16, 2013
Awesome meatballs. Use the leanest beef you can find, cut the onion by half and make sure to chop it finely. The hot sauce I used was ghost pepper sauce and it only needed a few drops.
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