sdallenhou@aol.com Recipe Reviews (Pg. 1) - Allrecipes.com (18748769)

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Carrot Cake III

Reviewed: Jun. 18, 2014
Oil: ¾ c plus ½ c applesauce Add: 8 oz crushed pineapple Add: pinch grated nutmeg Change: Layers, baked c. 30 min.
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1 user found this review helpful

French Onion Soup Gratinee

Reviewed: Jan. 9, 2011
I made this exactly as specified by Jersey Tomato in her review of the recipe, and it was good--but I've had better. I prefer slowly roasting beef bones and then using them and lots of water to slowly reduce for a day to make a rich beef broth and use that significantly reduced, rich broth as a base. I found the soup's color to be slightly off from all the red onions and chicken broth, and it wasn't rich enough. I would say that this soup is about the quality of soups found at better chain restaurants. I had never tried onion soup with Asiago cheese before, and I am hooked on that now--very good choice.
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22 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Dec. 2, 2010
These were good, but not really all that. The amount of onion is disproportionately high, and I think it would make more sense to shred the onion since the potato is shredded. And 1 cup of oil is about 5 times too much oil, at least for my Calphalon Nonstick pan.
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1 user found this review helpful

Spicy Rapid Roast Chicken

Reviewed: Nov. 20, 2010
Like others, I doubled the spices--and had just enough. I also sliced two small lemons in half and put in the cavity. I roasted the chicken breast-side down and turned it over for the last 30 minutes, and I cooked it to an internal temp of 165 and covered with foil. It was a beautiful golden color, and the breast was very moist. I have used that approach before with turkeys and been very happy with the result. My rating of four stars (and not five) indicated that I consider this a very good go-to recipe I will use when I don't have time to brine and marinate.
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7 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Sep. 19, 2010
This was bland.
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2 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: May 2, 2010
This is hands-down the best thing I've ever eaten. Make certain that you stir it nonstop; leaving it for a few minutes while you do something else can leave you with a scorched mess on the bottom of your pan. I believe in trying every recipe exactly as is the first time, and I was worried about seasoning it only at the end--but I'm so glad that I held off until the end. I used French sea salt for its subtle flavor, and I highly recommend it for this dish. I will make no changes to this recipe--it is perfect as is.
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Garlic Chicken

Reviewed: May 2, 2010
This takes boneless skinless chicken breast from a bland, healthy protein to a delicious treat. I paired it with the Golden Mushroom Risotto from this site and felt that I was in heaven. A definite keeper.
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0 users found this review helpful

Sweet Mustard Chicken Bake

Reviewed: Dec. 30, 2009
This was okay but lacked flavor. I followed the suggestion of others and cut the butter by half. I then rolled the coated chicken in Panko breadcrumbs and baked it to an internal temperature of 180. I've had much, much more flavorful chicken.
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1 user found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Dec. 20, 2009
Great with changes: Mince together onion, garlic, and jalapeno and add to dry rub--with more cayenne than indicated. Use bone-in/skin-on breasts and rub mixture under and on top of skin. Broil to crisp skin (very important). Sautee in heavy cast iron skillet in butter and olive oil until done. Remove chicken. Deglaze pan with lime juice. Add garlic powder and pour over chicken. These changes make this a five-star recipe.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 24, 2009
I had high hopes for this recipe, but it ended up too dry despite my having added a can of chopped chilies (very wet) and having drained only some of the water off the kernel corn. Perhaps I will try again with 1/2 the cornbread mix. This had more of a feel of dressing, which I wasn't expecting.
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0 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 23, 2009
I've probably tried 10 different lasagna recipes and was very happy with the best of them until I tried this recipe. It truly is the very best I've ever had. The only change I made was to increase the ground beef to 1 pound (just because it was there). This is now my go-to lasagna recipe.
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2 users found this review helpful

Teriyaki Chicken

Reviewed: Nov. 8, 2009
This recipe is fine, but it isn't very interesting.
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Taco Seasoning I

Reviewed: Nov. 8, 2009
This is so good and such a no-brainer that I feel like an idiot for having ever bought the packaged stuff. This is classic taco seasoning made with what is already on-hand. I'll never buy another pouch of taco seasoning. Tip: One recipe makes about the amount you would need for one pound of ground beef if making tacos.
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Mexican Rice II

Reviewed: Nov. 8, 2009
This is as good as is found in most restaurants; however, there is still something missing. Instead of the salt and cumin, I substituted an equal amount of Taco Seasoning I from this site. In the end I needed more salt and black pepper. This is definitely a keeper, but I'm not finished tinkering.
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0 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Oct. 11, 2009
This is ok, but definitely not something I craved. In fact, I eventually threw out the leftovers since it didn't excite me. It is too watery and lacks richness.
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Boilermaker Tailgate Chili

Reviewed: Oct. 11, 2009
This is a very good traditional chili, but I think it could be made better. Next time I make it, I will use diced sirloin (slightly freeze it first and it dices nicely) and something to make it richer, such as coffee and cocoa powder--possibly more tomato paste. These additions will probably make it richer, which will then make it worthy of five stars.
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Terry's Texas Pinto Beans

Reviewed: Sep. 27, 2009
I'm giving this recipe 5 stars, even though the instructions don't work as specified. This really must cook for a minimum of three hours and preferably longer. I added salt pork because in Texas we don't make beans without it. And instead of using water to keep the beans moist, I used chicken stock. Other than that, these beans can't be improved on--they are truly great beans.
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2 users found this review helpful

Old Fashioned Potato Salad

Reviewed: May 23, 2009
This recipe is very good and straightforward; however, Wanda didn't specify what kind of potatoes she used 5 of. I used 3 long white potatoes cut into quarters lengthwise and ended up having to increase the spices and wet ingredients. I tend to be inconsistent with my potato salads, and this recipe provides an excellent framework for making a consistently good potato salad.
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Blender Hollandaise Sauce

Reviewed: Mar. 18, 2009
This was very easy, but it lacked flavor. The lemon should be doubled.
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Four Cheese Macaroni

Reviewed: Mar. 6, 2009
This is the recipe I've been looking for, though I made several changes that I think really pushed it over the top. First, I diced 6 oz. of bacon and fried it, adding 6 oz. chopped onions halfway through. Once that was done, I dumped it (with bacon grease) into the cheese mixture. I combined all "wet" ingredients in a large saucepan (including 1 egg, not 2) and very slowly warmed it. I put the cooked macaroni in the baking dish, poured the cheese mixture over it, and mixed. Finally, I topped it with Panko breadcrumbs and then drizzled butter over that.
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2 users found this review helpful

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