FLYINGA Recipe Reviews (Pg. 1) - (18733913)

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Burger or Hot Dog Buns

Reviewed: Feb. 16, 2014
These taste great! If I would have read the quantities correctly, I would have had some awesome buns! I separated the dough in half, and tried to make 8 burger and 12 hot dog buns. Big dummy, they're way too small! Well, I've got some tasty dinner rolls anyway!
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Spaghetti Pizza I

Reviewed: Aug. 20, 2013
This was great! I made a batch of "Way Easy Pizza Sauce/Bread Stick Dip" from this site, to use as the sauce, and it was a major hit! Nevt time I might use parchment or non-stick foil instead of just greasing the pan. That spaghetti had a death-grip on my pan!
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4 users found this review helpful

Cheesy Chili Enchiladas

Reviewed: Aug. 20, 2013
This is AWESOME!!! I made it essentially as directed. The only difference was that I used about a 50/50 mix of cheddar and shredded Velveeta (WARNING! BUY PRE-SHREDDED VELVEETA!!! DO NOT TRY TO SHRED YOUR OWN VELVEETA!!! WHAT A MESS!!!)for the filling. Also, I grated the onion, and squeezed the excess moisture out using a tea towel, and topped the enchiladas with that and the remaining half of the cheddar cheese. Reminded me of the best parts of a Frito pie and enchiladas. These are a staple in our house from now on!!!
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3 users found this review helpful

Chef John's Buttermilk Biscuits

Reviewed: Aug. 17, 2013
Made these as directed, but used my food processor. Put the butter and dry ingredients in the freezer overnight, along with the food processor bowl and blade. Process the butter and dry ingredients just until it resembles slightly wet sand, then drizzle in the buttermilk. To make them more tender (no kneading), I turned the mixture out into a 8x8 baking pan, and used a sharp knife to cut the mixture into 9 equal pieces. The biscuits came out tall and tender, and perfect for the sausage gravy I had made!!!
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30 Minute Almond Chicken by Minute® Rice

Reviewed: May 12, 2013
This is my wife's favorite meal! The only changes I've made are to add 8 oz. of sliced mushrooms and one diced onion at the beginning, and saute them when the chicken goes in. Great every time!
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10 users found this review helpful


Reviewed: Feb. 5, 2008
I usually make cornbread to eat along with my chili, but tonight I had a few extra minutes to just check out other recipes. Being from the midwest, I haven't ever had johnnycakes. I just whipped some of these up (In a fraction of the time it used to take me to make cornbread). I added 2 tablespoons of sugar substitute, because my family likes their cornbread a little sweet. I'm never making cornbread again!!! Crisp on the outside, and slightly moist on the inside, a perfect compliment to my chili!
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Baked Pancake Squares

Reviewed: Jun. 13, 2004
WOW! I made a few alterations (Because I'm a health FREAK!) and they were GREAT! I used fat-free margarine, 4 egg whites rather than egg substitute, Splenda in place of sugar, whole-wheat flour and 1 cup of frozen blueberries. Had to use muffin tins because the wife lent all of our baking dishes out, and baked them for 20 min. PERFECT!!! The kids LOVE them!
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