Dana Recipe Reviews (Pg. 1) - Allrecipes.com (18891641)

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Snickerdoodles I

Reviewed: Mar. 21, 2006
I used butter flavored Crisco in this recipie, and they are AWESOME! I thought the dough seemed a little dry, but they turned out great. A+!
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Slow Cooker Beef Stew I

Reviewed: Oct. 27, 2010
Excellent base recipe- I followed Corrine's review almost exactly on this with just a few differences. I used 3 cloves of garlic, and half of a big Walla Walla sweet onion. I also used 2-14 oz cans of beef broth instead of just 1.5 cups, there was SO little liquid in the pot that the dry seasoning was just sitting on top of the veggies. It still thickened up nicely. I let it simmer for about 11 hours and it was delicious! I only cook for two people so I'll be putting the rest in the freezer for another meal.
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Divine Hard-Boiled Eggs

Reviewed: Oct. 30, 2010
I boil eggs using this method all the time and it works like a charm - however, do NOT crack them and put them in cold water as other reviewers have suggested. I was using some very fresh eggs that were difficult to peel so I tried this, and I ended up throwing 8 out of the 12 eggs away because half of the egg peeled off with the shell! Whenever you can, use eggs that have been in the fridge for a week or so. Peeling goes MUCH easier that way.
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Hot Artichoke and Spinach Dip II

Reviewed: Dec. 19, 2010
I took this to a Christmas party and it was a hit! It was super easy to make and really delicious. I took the advice of other reviewers and used whipped cream cheese, subbed sour cream for the mayo, & i just used bagged Italian shredded chese rather than buying the three different cheeses. I also added an extra clove of garlic and omitted the garlic salt, and just used regular Kosher salt instead. I will make this again and again!
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20 users found this review helpful

Roasted Herb Chicken and Potatoes

Reviewed: Mar. 20, 2011
The chicken was excellent. I basted it in the marinade then let it hang out in the fridge for about an hour, then brought it out on the counter and basted it twice more while I cut up my veggies. I used potatoes, carrots, zucchini, onions & garlic. I doubled the marinade as some other suggested so I'd be able to use it over the veggies. All in all the flavor was great, but I found the soy sauce to be pretty overpowering on the veggies. The chicken flavor was great, next time I will probably let it marinade in the fridge longer so the flavor really soaks in, and perhaps make a separate recipe of the marinade with less soy sauce for the veggies.
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5 users found this review helpful

Indian Tandoori Chicken

Reviewed: May 13, 2011
this was very good. I used around 3 lbs of chicken and used the same amount of yogurt, but upped the rest of the ingredients by half. I left out the food coloring. I left the skin on which in retrospect, I wish I had ripped it off. The flavor was great, but mostly just in the skin, not the meat :( I marinated it overnight. I used a combo pack of thighs and drums and bbq'd them over charcoal. Definitely a keeper!
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Antipasto Salad

Reviewed: Aug. 16, 2010
I give it 4 stars because although it was delicious, I made some modifications. I omitted broccoli. Added olives, red peppers, green onions, and I did 1/2 pepperoni 1/2 salami. I used tri-color rotini, for more color. I cut up roma tomatoes instead of cherry. I doubled the recipe and it worked really well! I will definitely make it again, my way, and maybe add just a few more red pepper flakes to give it some kick. Also, I recommend refrigerating overnight so the noodles soak up all the dressing. It would have been too wet if I'd served it after just a few hours in the fridge.
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23 users found this review helpful

Braised Balsamic Chicken

Reviewed: Sep. 19, 2010
Pretty good, but all the flavor was in the liquid! My chicken only had flavor in the part that was submerged. I will make it again but will probably change the technique a bit. I used fresh garlic in place of the garlic salt, added with the tomatoes & balsamic. It WAS ready very fast which was awesome! :)
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Chicken Fajita Marinade

Reviewed: Nov. 13, 2010
I made these changes: upped the garlic to 3 cloves, used 1 tsp of cumin, 1 tsp chili powder, and 1/2 tsp of liquid smoke. It tasted good, but not for fajitas. It needs spice. In the future I would just use this as a chicken marinade, not for fajitas.
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2 users found this review helpful

Slow Cooker Carnitas

Reviewed: Sep. 4, 2011
Pretty good - I made the rub + added 1 tsp of red pepper flakes to add some heat. I rubbed it and let it sit in the fridge overnight. I added a little more cumin, coriander, fresh garlic & red pepper flakes in the morning. I seared it before putting it in the crockpot. I put one small chopped onion on the bottom, then some soaked Ojo De Cabra beans, then the roast (which was about 2.75 lbs). About two hours into cooking I realized I forgot the bay leaves! and threw them in then. It cooked for about 6 1/2 hours and came out very tender, it was falling apart as I was trying to get it out of the crockpot! I think it's a great base recipe. I would liked to have added some chili powder but I'm out. The beans had a wonderful flavor from the rub. Next time, I think I might do what others suggested and cut it into smaller pieces and rub those down completely to get the flavor in a little deeper. I served it with the beans, Spanish rice, sour cream, salsa, queso fresco, avocado, and flour tortillas I have a ton of leftovers too that will make great burritos and sandwiches!
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Best Spanish Rice

Reviewed: Sep. 4, 2011
Good, but needs more onion and next time, I'd probably use 3/4 c of rice. We have a TON leftover! I added two cloves of crushed garlic when I was browning the rice - I just can't NOT add garlic. :)
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Roasted Potatoes with Tomatoes, Basil, and Garlic

Reviewed: Oct. 6, 2011
Bland. I left out the tomatoes because I didn't have any, and added salt & pepper and they just didn't have enough flavor. Even fresh basil & rosemary couldn't save this dish.
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