Penny Perrault Duff Recipe Reviews (Pg. 1) - Allrecipes.com (19338165)

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Creamy Rice Pudding

Reviewed: Jun. 23, 2015
This is SO easy to make! It's a perfect recipe for this wonderful dessert. I made only one change: I used regular dark raisins, since I do not like the golden ones, and I used about a half a cup of them. I think it's too much to put the full amount in. Don't forget to add nutmeg (my choice) or cinnamon near the end. It does need this little kicker, and the recipe calls for it! Oh, and you're hard put to get 4 servings--maybe 2--it's just too good!
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Mushroom and Swiss Chicken

Reviewed: Apr. 10, 2015
This is so fabulous. For a single person like me, it's easy to change servings. I did make some changes: first, I used red wine instead of red wine vinegar--really excellent. I didn't have the onions, so I left them out. I cut the recipe size by half, but still treated myself and used a full 8 ozs. of mushrooms. I lightly sauteed the mushrooms before the second baking. The other thing was to baste, baste, baste. That extra step really brings out the flavor. Natalie, this recipe's a keeper!
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Cucumber Salad

Reviewed: Jan. 26, 2015
I changed several things to make the salad tastier and healthier. Low fat ingredients have much higher carbohydrates, and the artificial ingredients in vanilla yogurt are just not good for you. So, I used regular plain yogurt and sour cream (Daisy has no additives). I scored the cucumber skins with a fork and made thin slices--very attractive--and minced the onion. Doing that made a superb, very low carb salad! The rest of the salad is an excellent basis!
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Pudding Cookies I

Reviewed: Jul. 3, 2013
This was listed as a "low carb" dessert, but it is very heavy in carbs!
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Cantaloupe Pie I

Reviewed: May 18, 2013
The pie works okay, I just really didn't like it. I don't think cantaloupe lends itself well to this use. The pie will get eaten, but I won't make it again.
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Roasted Sweet Potatoes & Onions

Reviewed: May 15, 2013
I can't handle those super sweet recipes--at holidays I just skip them. I loved this--the flavors were each distinctive, but they blended well. I had to punt a little on this (who keeps Amaretto on hand?). I used bourbon, which worked quite well, and slightly increased the amount of oil. Also used a bit more thyme because I really like it--it is a prominent ingredient. I didn't have almonds, so I toasted some walnuts and sprinkled them on top. The walnuts go very well with the whole mixture.
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Western North Carolina Vinegar Barbeque Sauce

Reviewed: May 15, 2013
This is the only decent recipe I've found for Carolina BBQ sauce. I followed the recipe exactly. Since I live in a highrise (11 stories up) I can't grill in any way, so I slow cook a pork roast with a can of beer and, when done, use this sauce--heaven!
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Japanese Ginger Salad Dressing

Reviewed: May 5, 2013
This is an acceptable dressing, but I found it rather bland for a ginger dressing. Even after several days in the fridge, you can barely taste the ginger. If I make this again I would double the ginger at least.
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One Dish Bourbon Chicken

Reviewed: Mar. 14, 2013
I really didn't care for this. The sauce had no character, and couldn't even stand up to the rice I cooked. I didn't keep the recipe--I'll find something else.
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African Curry

Reviewed: Feb. 5, 2013
This instantly became one of my favorites. The temptation is to cook it too often and thus get tired of it. Changes I made: I used diced tomatoes. Also, a lot more curry powder. I used a TB for 2 servings, so 2-3 TB for a full recipe. Also, 1 TB brown sugar (2-3 for full recipe) and 1/2 tsp. ground chili pepper (again, 1/2-3/4 for full recipe). Also used extra coconut milk. This recipe is fast to make and heaven to eat!
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Chicken Fried Chicken

Reviewed: Feb. 3, 2013
This makes the best fried chicken ever! Since I live alone, I reduced the servings. Haven't figured out how to do 3/8 of an egg, so I just use a whole one. After years of study on saturated fat v. vegetable oil, I use lard to fry the chicken, and it's so much better than any vegetable oil or vegetable solid shortening, and, I guarantee you, safer eating!
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