BRIDGET Recipe Reviews (Pg. 1) - Allrecipes.com (18991098)

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Mmm-Mmm Better Brownies

Reviewed: Jan. 18, 2011
As a pastry student, this is the best brownie recipe. Used a stick of butter instead of the oil. I will use this recipe from now on!
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Easy Red Beans and Rice

Reviewed: Mar. 3, 2010
This was wonderful. So much better than the boxed stuff I usually buy. I used half and onion & half a red pepper (both leftover in the fridge) and one can of small beans and I eyeballed the tomatoes since I only had a 28oz can, but left everything else the same. This will now be my go to recipe from now on...However DBF said that it was lacking something...what that something is, neither of us could figure out...I'll make this again and tweak it here and there!!
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Quick and Easy Alfredo Sauce

Reviewed: Apr. 29, 2009
Wow, where was this recipe the first time I attempted Alfredo Sauce? This recipe is perfect exactly as written. I didn't change a thing except the quantity. I changed the portion size to one, and still ended up with 2 servings.
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Quick and Easy Chicken Noodle Soup

Reviewed: Mar. 4, 2009
I made several adjustments to this recipes, hence the 4 star rating. I used an entire 48oz box of Swanson's MSG free low sodium chicken broth, and 2 Herb-ox msg free chicken boullion and 4 cups of water. I sauted the onions, celery, and carrots in some olive oil rather than the butter. I used a rotisserie chicken and picked off all the meat (except the breasts, I saved them for another meal this week) and just dumped that into the pot with the veggies and the broth. I let it come to a boil then let it simmer for about an hour. I didn't have whole bay leaves so I used someone else's tip from A/R and emptied a tea bag and added my bay leaf pieces and let that stew with everything. I removed it right before serving. I used egg noodles and cooked them in a seperate pot so they wouldn't get all soggy. I can't wait for leftovers for lunch and dinner!! Even the sick DBF liked it, though he only ate a few bites he said it was good. I didn't add any other spices except for the bay leaves. No salt, or pepper or the other spices the recipe called for. Didn't want DBF to not eat it because it was too spiced up.
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Basic Pasta

Reviewed: Feb. 18, 2009
I tried to make this recipe last night. I followed the directions as well as some recommendations. I doubled the recipe, used half bread flour and half all purpose,and added some olive oil. I have never had fresh pasta, that I can recall so I'm not sure what this should taste like, DBF is Italian and comes from a family that knows pasta. He said it was off somehow. After I mixed it in my Kitchen Aid mixer, I kneaded it and let it rest for about and hour. It was a little tedious to roll out with a rolling pin, but I think I got it fairly thin. I let the noodles dry for a few minutes before I cooked them. They ended up coming out rather mushy and slimy. I think I may have over cooked them, I really don't know. The sauce I made with it was really good, but the pasta wasn't what I expected. I don't know what I did wrong. Perhaps I will make this again using semolina flour and only boil the pasta for a minute or 2 not the 3 or 4 I did. This was a good recipe to start with and would recommend it to someone who is just starting to make pasta, it seems like it is a good jumping off point.
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Chocolate Cream Pie I

Reviewed: Feb. 9, 2009
I made this recipe twice. The first one looked really nice, but I underbaked the pie shell so it was a little off. The filling though was tasty, set up pretty nice. The second one I overbaked the crust so once again it was a little off, but the filling was just as good. It was served with homemade whipped cream both times.
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Cheddar Garlic Biscuits

Reviewed: Jan. 29, 2009
OH MY GOODNESS!!! I made these biscuits on a whim last night to go along with homemade Cobb salads. I reduced the servings to 7 and added about a teaspoon or so of parsley to the mix. My boyfriend asked what they were when they came out of the oven because they looked really lumpy and strange. But after he tasted one he was instantly hooked. He did say they were a little buttery, but that is because I used too much melted butter when they came out of the oven. This recipe is now my go to recipe for biscuits.
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Valentino's Pizza Crust

Reviewed: Aug. 6, 2008
This was a pretty good pizza dough. I made it using my Kitchen-Aid Stand Up mixer. I don't think I let it mix enough, or maybe it was too much, it just had a rough look to it. I didn't change the recipe at all and this is the first time I have made a no rise dough, or a dough that wasn't made in my bread machine. I think I'll go back to using my other recipe for the time being until I can get this one worked out. It was off some how, very doughy and soft. I prefer a crunchier crust and so does DBF. It is worth giving a chance if you are short on time.
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Best Chicken Ever

Reviewed: May 21, 2008
This recipe was good; I'll make it again with some minor spice adjustments. I marinated the chicken breasts in buttermilk ranch dressing for about an hour. I used corn flakes and rice flakes and added some garlic powder, onion powder, fresh ground pepper, Creole seasoning, and red pepper flakes. I crushed this all up and dipped the chicken into it and placed them on a parchment covered cookie sheet. Since I only cooked two boneless chicken breasts I kept them in the oven for about 30 minutes. They were rather juicy, but the coating just wasn't my cup of tea. My boyfriend liked it and was looking for more. Next time I make this I think I will adjust my spices, I think that is where I went wrong. Other than that, it was good and I'll probably make this again.
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Mushroom Pork Chops

Reviewed: May 16, 2008
I gave this recipe 4 stars since I modified it to include ingredients that I had on hand. I used thin sliced bone-in pork chops (next time I'll cut the bones out). I seasoned the chops before putting them in a skillet heated on medium with some olive oil. While the chops browned I minced some garlic (1 clove) and then sliced the mushrooms. I sautéed the garlic after I removed the chops and then deglazed the pan with some chicken broth. I added a can of golden pork gravy rather than cream of mushroom soup, and then added the mushrooms. I let that simmer for a few minutes while I got the rest of dinner ready. I added the chops back to the pan, covered it and let it simmer for 15 minutes. I served this with stuffing, fresh steamed baby carrots and broccoli. The chops were so tender, even though they were thin, and the gravy was perfect served over the stuffing. My b/f didn’t like the mushrooms so he picked them out, oh well. I really enjoyed this meal, and will make it again. Thanks mmcgee!!!
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Italian Sausage, Peppers, and Onions

Reviewed: May 13, 2008
This was such an easy meal. I browned 3 links of Hot Italian sausage and 3 links of Sweet Italian sausage in a pan with some olive oil then removed and sliced them into pieces. I added 3 cloves of fresh minced garlic and one Vidalia onion to the pan and sautéed them. I added the peppers to the pan and about a half a bottle of Sam Adams White Ale to the mix. I added the sausage and 3 torn leaves of fresh basil to the pan and let that simmer for 15 minutes until it all reduced. I was really nervous when I added the onions and garlic since the aroma was so potent that I had to open all the windows to let in some fresh air. After I added the peppers, beer and sausage and covered it, the smell dissipated and turned the dish into a wonderfully sweet yet spicy dish. I served it on torpedo rolls with American cheese (all I had) and French fries on the side. This will be added into my regular rotation. Thanks GiGi9801!!!!
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Fluffy French Toast

Reviewed: May 1, 2008
YUMMY!!! Although this recipe is very close to the one I always use, this was better!!! I made “breakfast for dinner” last night and this recipe was a HIT!!! I think it was the vanilla extract and the flour. I added a dash of nutmeg along with more cinnamon than called for, (as other reviewers have done) and it was perfect. I scaled down the recipe to 6 servings (but it got all funny and called for 1 ½ eggs… how do you measure 1 ½ eggs) So this is what I did, I used only 2 tablespoons of flour, ½ cup of half & half, 1 pinch of salt, 2 eggs, ½ teaspoon of cinnamon and ¼ teaspoon nutmeg, ½ teaspoon of vanilla extract and 2 teaspoons of brown sugar. I then whisked it all together, but it was really really thick, so I added about 3 tablespoons of milk or so and continued to whisk it all together until it was thinner. I dipped the bread slices into the mixture and placed on a butter greased electric griddle. I cooked all 6 slices at the same time; they were crispy and golden brown when done. I had a little extra batter so I let a heel of the bread soak it all up and then cooked that up… It was so good. This is my new French Toast Recipe!!! ! Thank you Bonnie!!!!
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Garlic Chicken Fried Chicken

Reviewed: Apr. 30, 2008
This recipe is just like my "chicken fried chicken" recipe. It is so tender and crispy and juicy. I tend to make this about once a month or so, this is my boyfriends favorite dish, he would eat it everynight if I let him. I make mashed potatoes, gravy,peas and corn with this "hearty stick to your ribs" meal. UPDATE 5/2/08 I made this again last night and it was delicious!! My only complaint was that I cooked them too long they were a little dry. But that was my fault, not the recipes. You can even change this up a little bit by using the same ingredients but in a different order. Coat the chicken in seasoned (to your liking)flour, then dredge in the egg/milk wash, then coat with the bread crumbs, then cook as usual in hot oil. You can even double dip them in the egg then the breadcrumbs for an extra crunchy coating.
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Impressed Myself Chicken

Reviewed: Apr. 30, 2008
HOLY SALTY!!! This dish was tasty, but very salty. I followed the recipe, and it just wasn't what I was looking for. It was good, if you like chicken and stuffing. It was easy to make and bake, but was just off somehow. I haven't made it since, and I'm not sure I would again. I was a great concept, but not my cup of tea. Perhaps you will enjoy it.
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Easy Alfredo Sauce III

Reviewed: Apr. 30, 2008
I attempted to make this sauce several years ago to put over cheese raviolis. It didn't turn out as I wanted it too. I had to add corn starch to thicken the sauce and it just didn't taste like I had hoped. I guess I'll have to try this again since I have more cooking experience.
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Best Brownies

Reviewed: Apr. 30, 2008
OMG!!!! I searched all my cookbooks and magazines looking for an easy "from scratch brownie recipe" that called for unsweetened cocoa powder rather than baking chocolate (baking squares). I tried this recipe last night, and these were by far THE BEST BROWNIES EVER!!! The recipe is so easy and comes together very nicely. I didn't feel like melting the butter on the stove, so I used my big Pyrex mixing bowl and melted the butter in the microwave. I then added just the sugar until it was combined, and added the 2 eggs and vanilla extract. I mixed that up real good, and then added just the cocoa powder. I used a wooden spoon to mix this all together and then slowly added the flour, salt and baking powder. (I mixed the "dry ingredients" minus the cocoa powder in a separate bowl first before adding it to the batter). I made sure that I scraped down the sides of the bowl a couple of times to get all the loose flour and cocoa mixed in before I poured it into a 9x7 greased pan. (I couldn't find my 8x8) These took about 30 minutes on 350 to bake. Once they cooled a bit, I cut them into squares and made up Brownie Sundaes with Cookies & Cream Ice Cream. They were so yummy!!! Even my picky boyfriend loved these brownies. They are not too fudgey & not at all cake like. They are the perfect brownie!!!!
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Green Pepper Pork Chops

Reviewed: May 10, 2007
I took the advice of several on here and spiced up the chops before I cooked them. I used a frozen package of red, yellow and green peppers as well as onion. It was all served over egg noodles. I attempted to doctor the sauce with some spices I had on hand, but the whole dish is lacking something, I just can't figure out what. It was still very good and the pork chops were so tender you could cut them with a fork. I sauteed the onions in some garlic and butter at the suggestion of others. All in all, I would try this again if I had everything on hand.
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Cheesy Stuffed Shells

Reviewed: Mar. 27, 2006
This was sooo yummy. I didn't end up using the entire package of shells, but I did use more than 1 cup of ricotta cheese.(the mix looked dry). I also stuffed the shells more than I should have because I only got 19 shells. The sausage was a great addition, I would have never would have thought to use it in stuffed shells. My brother(a chef) attempted to eat around the spinach but eventually gave up and ate it all. I will most definatly make this again .
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Baked Potato Soup V

Reviewed: Mar. 15, 2006
I had been looking for what seemed like ages for a great potato soup recipe and I finally found it. This soup was more like a stew it was soo thick. I didn't have any bacon or green onions so I just omitted them. I added 1oz of Monteray Jack cheese in addition to the cheddar cheese and I subsituted a cup of 1/2 & 1/2 for a cup of the whole milk. I also seasoned the potatoes with garlic powder, a little onion powder and some creole seasoning before I added them into the soup. I chopped up some frozen broccoli spears and tossed them in when I mixed in the sour cream. It was sooooo tasty, I can't wait to make it again. My picky fiance even liked it!!! Leftovers the next day were really chunky and he said that it would be great as a dip for some crackers. Hmmmmm he might be onto something there, if I try it I'll let everyone know. But this is definatly a keeper in my "recipe" book.
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