JADENIKITA Recipe Reviews (Pg. 1) - Allrecipes.com (18734380)

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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 25, 2012
This was my second year making turkey, first time using this recipe. Big hit!! The recipe IS as simple as it sounds with hardly any prep time. I had a 13lb. bird, and elevated it in the pan with a small rack. After preparing as directed (being very generous with the butter, especially near the drums), I covered the entire turkey in foil. (No tent). Basically, my turkey steam cooked. After two hours, I was pleasantly surprised to see it had turned a beautiful golden brown. I only took the foil off the last half hour of cooking, for browning and only basted once the foil was off. I was going to use the drippings to make a sauce or gravy, but I didn't need to. Needless to say, this was the juiciest, most flavorful turkey I have ever eaten in my life. Sp simple, so delicious.
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Spanish Flan

Reviewed: Apr. 9, 2006
This was an awesome recipe! Easy to make and more wonderful to eat! If you are worrying about the carmelized sugar hardening too fast, mix all the ingredients first, and then melt the sugar and swirl in the baking dish. This way, there is no gaps between swirling and pouring your flan mixture into the dish. Also, as a slight variatioin, I added 4oz. (half bar) of cream cheese to the recipe - to give it a firmer texture, since you're only using three eggs. After the flan had cooled completely (about an hour), we could eat it right away instead of torturing ourselves and waiting overnight. You'll be glad you added the cream cheese! Serving suggestion - serve with a scoop of dulce de leche ice cream - you can't go wrong!
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Ultimate Twice Baked Potatoes

Reviewed: May 27, 2004
Yummmy! But take a note, you're going to have to bake the potatoes for at least two hours to get them soft enough where you can scoop out the flesh with ease. It was rough! Good stuff!
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Clams Casino

Reviewed: May 8, 2004
Alot of stuff to do at the same time, but well worth it. I listened to other cooks who have made this, and left the clams in the shell, but decreased the breadcrumbs (by 1/2c.) The consistency was just perfect. Also, I used green and red peppers. Can't go wrong if you love clams!
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Ali's Amazing Bruschetta

Reviewed: May 8, 2004
Loved it! Used a whole small onion and added garlic to taste! Used olive oil on the bread too. Tasted like bruschetta from our favorite restaurant!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 29, 2004
You have to try this recipe! I only made one 4lb. chicken - and it tasted AWESOME & JUICY! I didn't have time to let it sit marinating in the frige overnight, just for a few hours in the morning and it came out so great! You can tweak the seasonings to taste (I didn't put the ceyenne), I wound up using Italian Seasoning since it pretty much had a combo of all the herbs in addition to the other seasonings. Patted LOTS of margarine and seasonings under the skin, put an onion and minced garlic in the cavity. Also, put 1/4c. chicken stock and 1/4c. white wine plus minced garlic and chopped onion to the roasting pan... and it carmelized nicely - the gravy was great! Served it with some garlic cheese potatoes and rice. I've tried a gajillion different ways to make roasted chicken and this is THE ONE! Easy and fun, you can't mess it up!
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Baked Dijon Chicken

Reviewed: Apr. 28, 2004
Great recipe! Quick & tasty! I was afraid the chicken would be dry, so to make sure, I let the chicken soak and marinate in the mustard/milk for an hour before I put it to bake. It came out juicy and the flavor was really delicious! My husband raved about it all night. You have to try it!
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