IrishDncr Recipe Reviews (Pg. 1) - Allrecipes.com (19325656)

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IrishDncr

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Honey Bun Cake I

Reviewed: Jul. 20, 2012
This is the most amazing cake I've ever had, no exaggeration! Keep all the ingredients and amounts exactly as the recipe says. I used a cake mix in a box that was a couple of ounces less than the recipe said and only had "light" sour cream but it still turned out amazing!!! Melted in your mouth. The 40 minutes was perfection, the outside got the slightest bit crispy and the inside was melt in your mouth moise so when you bite into it the textures are wonderful together. Don't short the cinnamon/brown sugar mixture even though the layer looks crazy thick, this is where the flavor comes from. I took some of the extra cinnamon/brown sugar mixture and sprinkled it on the top of the bundt cake (which when you flip it will become the bottom of the cake). This was a great idea, as the sugar melted and made this fabulous, light, crispy, sweet crustlike layer on bottom. This cake didn't last 3 days in our home, it was a huge hit! I would rename it "Cinnamon Bun Cake" because it reminds me of a Pillsbury cinnamon roll much more than a honey bun. Thanks for sharing this, it is a new family favorite!
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Alfredo Potatoes

Reviewed: Jul. 20, 2012
This is one of my go to recipes year round. I bring it to the family BBQ with cheeseburgers, I also love this as a compliment to a marinated steak or honey mustard chicken. The only change I made was in the pot of alfredo sauce I used 1/3 cup mozzarella and 1/3 cup Sargento Mexican blend cheese. (I found the cheddar too bland and creamy, I liked the little kick from the mexican cheese much better.) Likewise on top of the potatoes, I used another 1/3 cup of Sargento Mexican blend cheese. The one time I was out of mexican cheese and did use cheddar there was a noticeable lack of taste. Too creamy, even with sharp cheddar.) However, with the mexican cheese it is a 5 star recipe! They also save nicely wrapped in foil in the fridge. Stick a few on a baking sheet and pop 'em in the oven on a busy night just to reheat them.
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Tender Barbecued Chicken

Reviewed: Jul. 20, 2012
This was delicious, loved it! I used Diet Pepsi to keep the calories down and because Pepsi is preferable to Coke in my family. Still tasted amazing! The chicken melted in your mouth and was wonderfully flavored. The lemon taste was very light, you hardly even noticed it. I would recommend cutting it in halves and squeezing the juice into the crock pot, then tossing in the rinds for flavor rather than thinly slicing. When you slice it thin, the lemon shreds like the chicken and becomes the same color as the chicken. It was then very hard to find them and pull out the pieces. If you missed one and ate it was like WOAH lemon! This is probably what some of the other readers were referring to. But with the lemon removed after cooking it was fabulous! I would also recommend using a thinner bun like a regular hamburger bun. For our first dinner I had nice gourmet buns but you couldn't taste the chicken at all, just the bread. FAR better on a thinner (and cheaper) bun. Great recipe, thanks for sharing!
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Salisbury Steak

Reviewed: Jul. 20, 2012
This was surprisingly easy and delicious! I could not find condensed onion soup so I used Campbell's French Onion Soup instead. I still stuck to the 1/3 cup in the meat mixture and for the sauce on top I used another 1/3 cup of soup I only used 1/8 cup water rather than 1/4 because the soup was not condensed. At all points in the cooking process it either looked disgusting or smelled hideous so I was a little nervous what the end product would be. However, the patties were absolutely delicious! Melted right in your mouth. The recipe cook times are spot on, no adjustment needed. I would maybe add some sauteed onions and mushrooms next time for presentation. Definitely making this again, my family wanted seconds and even thirds!
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Linguini with Broccoli and Red Peppers

Reviewed: Jun. 9, 2012
I cannot say enough about this recipe. It is flavorful, delicious, and light. I especially enjoy cooking it in the warmer weather as the pasta is not heavy at all. It's a wonderful way to take whatever seasonal veggies you have lying around (peppers, zucchini, broccoli, onions) and cook them in a new way to make a creative new side dish. It's a wonderful compliment to seasoned chicken or barbequed steak.
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Sausage Soup

Reviewed: Mar. 11, 2012
This is one of the best soups I've ever eaten store bought, restaurant, or homemade. I agree with others to add more seasonings. I don't like the taste of basil but I loooove garlic! So I did 1 tsp basil, 1 tsp parsley, 1 tsp. garlic salt, 1 tsp. garlic powder, and a dash of rosemary. I found the combo really nice! Flavorful without being too much. I don't think the recipe said this, but I sliced the sausage into little "coin shaped" pieces. I cooked all veggies listed plus added 2 green zucchini and in the last 10 mins of cook time added 1 bag of spinach as well. I think if you are going to cook carrots and zucchini all the way through, it is necessary to cook the soup more like 20 mins. Boil for 10, simmer for 10. This works out well because it gives you a chance to make some garlic bread to go with! Also, if you like lots of broth, you may way to add 3 more cups of chicken broth but again that depends on your preferences. AMAZING soup! I will definitely be making this on a regular basis!
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