ADREE Recipe Reviews (Pg. 1) - (18723380)

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Apple Enchiladas

Reviewed: Jul. 17, 2009
This recipe makes me a hero every time I make it. I found it on here about three years ago, and can't live without it. For a quick, amazing dessert, it's unbeatable. I've found that I can stretch the pie filling to make 16 enchiladas, and then I double the syrup so that there's plenty to soak the tortillas really well. Serve them with vanilla ice cream and then drizzle the extra syrup over top...yum.
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Chiles Rellenos Pie

Reviewed: Apr. 17, 2007
OMG, this is amazing! Way easier than traditional chiles rellenos, and boy, did it disappear fast when I made it! I didn't change a thing and it turned out great.
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1 user found this review helpful

Parmesan Sesame Chicken

Reviewed: Mar. 2, 2005
We really enjoyed this one. Per some other folks' comments, I melted about 2 tbsp. butter in the pan before baking, and had no problems with sticking. To enhance the sesame flavor, I whisked 1 tbsp of sesame seed oil together with the egg- it brought out the flavor beautifully. A nice, mildly-flavored dish- my 2-year-old gobbled it up. Oh, and I used thigh meat instead of breast, and it was amazingly moist and juicy!
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Chicken Andouille Gumbo

Reviewed: Dec. 13, 2004
I liked this, and I don't even like okra! I used kielbasa instead of andouille sausage, and it tasted great. Also instead of boiling the chicken, deboning it, and saving the broth, I went the easy way: cooked boneless skinless thighs in a skillet and a little oil, and used chicken broth instead of the cooking liquid. Worked great. I also put in 2 cans of tomatoes, since we prefer a more tomatoey gumbo. Didn't use file powder, and it was plenty thick after simmering in my crock pot on hi for about 4 hours.
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Blackened Catfish

Reviewed: Oct. 12, 2004
I used this on catfish nuggets, and it turned out wonderful! Instead of cayenne, I used red chili powder, since my family doesn't like really hot stuff. The wine/lemon juice dressing really makes the dish- don't leave it out!
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German Apple Cake I

Reviewed: Sep. 10, 2004
I made this in a Bundt pan, which wasn't really a mistake...but the crust that forms on the top is so crunchy and yummy, it would be better in a 9x13 pan. I used Granny Smith apples, per one of the other reviews, and the tartness set off the sweetness perfectly- plus, I loved the fact that the batter is so thick, it holds the apples where they belong instead of letting them 'sink'!
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Pizza Crust for the Bread Machine II

Reviewed: Jul. 7, 2004
What others have said is true...this is the ultimate best pizza crust recipe! I added a little garlic and italian herb mix, and substituted olive oil for the vegetable, which gave it a more authentic flavor. My family wants pizza every week now- and thanks to my bread machine, I can do it!
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Rum Mocha Chocolate Cake

Reviewed: Mar. 31, 2004
I found this cake a little on the dry side, which was disappointing after all the work it took to make it. I did use fresh brewed coffee instead of instant, since I had a pot saved some hassle. I added a little rum to the cherries for the topping, which jazzed them up and emphasized the rum flavor in the cake.
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