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

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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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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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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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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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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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Salsa Chicken

Reviewed: Aug. 11, 2013
Really good--next time I will use less salsa. Paired with corn (from frozen) and spanish rice.
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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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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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Bourbon Chicken

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