RANCHGIRL_59714 Recipe Reviews (Pg. 1) - Allrecipes.com (1942721)

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Hot Bacon Dressing

Reviewed: Jan. 11, 2007
This is a great simple recipe...as written, a little bland for our tastes, but that's all personal preference. To spice it up a bit I added a little extra seasoning salt (Alpine Touch, which has MSG as a flavor enhancer), some white wine vinegar, a dribble of apple cider vinegar (finished off the bottle), some bacon drippings, and about 1/2 c finely chopped sweet onion. Delicious either way!
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4 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Jul. 7, 2006
These were good lemon bars, but not quite what I am used to. The crust was EXCELLENT, and the curd was good, though a bit sweeter than I prefer. The cook time on the crust is WAY to long...I baked it for 12 min and it still was almost too brown when all was said and done. Also, when I made the curd and poured it over the crust, there was not NEARLY the amount that I expected, so I ended up making another batch. With 2x the filling it was about right. Fed these to the DH and coworkers, and all the truck drivers loved them! Thanks for the recipe!
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3 users found this review helpful

Famous Restaurant Alfredo Sauce

Reviewed: May 17, 2006
Wonderful! I only gave it 4 stars as I think it would have lacked something as written, but I took other reviewers' advice and added 4 cloves minced garlic and about 1/2 cup fresh parmesan. I also added about 1/2 cup chopped sundried tomatoes, and with these changes it was incredibly creamy, even though I used 2% milk instead of half and half. Awesome recipe that received RAVE reviews!
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4 users found this review helpful

Kickin' Dippin' Fry Sauce

Reviewed: May 9, 2006
I made this tonight to go with T's Sweet Potato Fries (from this site), and it was so good my bf used it for the ribeye and asparagus, too! I didn't have any cream-style horseradish, so I decreased the amount a bit (about 3/4 as written) and used Beaver's extra-hot grated horseradish. It was awesome...thanks!
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28 users found this review helpful

Chile Relleno Casserole

Reviewed: Apr. 26, 2006
Just looking at this recipe, I could tell it would be WAY too bland for our tastes, as other reviewers noted. To liven it up and make it a 5* recipe, add a packet of taco seasoning, 2 tsp fresh garlic, a Tbsp of chile sauce, and some black pepper. I also used monterey-jack cheese and added chili powder to the top. Excellent with changes!
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57 users found this review helpful

Tanya's Louisiana Southern Fried Chicken

Reviewed: Apr. 19, 2006
This recipe had excellent flavor! The only changes I made were to use crisco for frying and to double-dip the chicken pieces in both the egg/milk mixture and the breading. I also soaked my chicken overnight beforehand in buttermilk, which gives it a wonderful, juicy tenderness, and like other reviewers I added extra of all the spices. I then used the extra flour mixture to make gravy from some of the drippings...it was great! I browned the chicken on both sides, then put it in a 380 degree oven for 1/2 hour, and this helped to eliminate the over-browning some other reviewers commented on. It was wonderfully crispy and delicious, and even better cold the next day!
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142 users found this review helpful

Restaurant-Style Coleslaw II

Reviewed: Apr. 19, 2006
This was a very good TASTING slaw recipe; however, like other reviewers I found the dressing to be too runny, so ended up adding about 1/3 cup extra mayo. BF and company loved it!
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3 users found this review helpful

Bierocks (German Meat Turnovers)

Reviewed: Jan. 24, 2006
I made these last night, and they were a HIT! Due to what was on hand, I used one can croissants and one can Grands biscuits, with the biscuits winning the taste preference. Also, since I didn't have any caraway seeds on hand, I subbed cumin seeds, which are often used interchangeably with caraway. I used a little less since cumin has a stronger flavor. Yummy!
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4 users found this review helpful

Julia's Easy Slow Cooker Chicken

Reviewed: Jan. 3, 2006
What a great idea! I took this base recipe and, like other reviewers, added my own touches. I made it into more of a stew almost, by adding a sliced onion, 2 carrots cut up, 2 stalks of celery, and some garlic. To the soup sauce I added basil, old bay, herbs de provence, pepper, and extra can of soup, and about 3/4 c chunked velveeta. I used only 1 1/2 cans milk, and doubled the cornstarch. After 3 hrs on low the veggies were still hard, so i cranked it up to high and cooked 2 hrs more. The bf raved and requested it again SOON!
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26 users found this review helpful

All Day Macaroni and Cheese

Reviewed: Dec. 29, 2005
Oh wow. I don't know what this was, but it WASN'T mac n cheese. I'll admit some cockiness on my part: I thought the bad reviews were due to operator error. I was wrong. This dish had an odd (and quite gross) cottage cheese-like texture, and very little flavor. Looking at the fat content of this dish in relation to the wholly mediocre results, it isn't something I'd make again. Sorry.
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5 users found this review helpful

Slow Cooker Macaroni and Cheese II

Reviewed: Dec. 29, 2005
The aroma of this dish was great, but the textural results less pleasing. It had a strange cottage cheese-like texture, and the pasta was quite soft. Not something that I would make again, with (good) cheese costing what it does! I'm glad that some folks liked it though:-)
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3 users found this review helpful

Mexican Rice II

Reviewed: Dec. 27, 2005
Wonderful and easy, though not spectacular and I did change it a bit....used a little taco seasoning in addition to the cumin and added some extra (minute white) rice...SOOO fast and my bf LOVED it! Thank you!
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1 user found this review helpful

Asparagus Parmesan

Reviewed: Dec. 21, 2005
I'm rating this a 5* because, with alterations, it is a HIT! I took the advice of other reviewers and added minced garlic and chopped onions (about 2 cloves and 1/2 an onion) and also threw in 2 slices bacon at the beginning, as my fiance doesn't like asparagas especially and would REALLY turn his nose up if no meat products were involved.....it was AMAZING!!!! Ooooh, he loved it so much he ate the whole pan (1 lb) of asparagus, and was slobbering for more. I probably used 1/2 c freshly shredded parm all said and done. Thank you!!!
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467 users found this review helpful

Outstanding Chicken Dinner

Reviewed: Oct. 28, 2005
What a great starter recipe!! From others reviews, I added 4 cloves fresh minced garlic, which added wonderful flavor, along with chopped sundried tomatoes, garlic salt, and fresh crushed rosemary. Also substituted 3/4 c milk for some of the half n half and the result was still creamy and delicious. Used boneless skinless chicken breasts and served with angel hair pasta. Delicious!
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19 users found this review helpful

Smothered Green Beans

Reviewed: Oct. 20, 2005
I make this dish all the time, and it is my bf's ALLTIME FAVORITE veggie side, with the following changes: after seasoning with salt and pepper, I add shredded cheese (usually 5 cheese italian blend) and some crushed croutons....about 3/4 c or more cheese and 1/2 or less crumbs...stir cheese til melted then sprinkle crumbs over and stir to soak up some of the moisture....mmmnmmmnmmmn they ARE good this way! Thanks for the great starter recipe that has become a hit in my house Michele!!!
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4 users found this review helpful

Orange Glazed Carrots

Reviewed: Oct. 19, 2005
This dish turned out excellently for me, about what I expected, BUT....after adding the orange juice and simmering, I looked at the excess of liquid and did the following: Drained the OJ off the carrots, added the br. sug. and margarine to the carrots in the saucepan, whisked the drained OJ with the salt, a dash of pepper, and 1 1/2 Tblsp cornstarch, drizzled honey over the carrots, mixed the cornstarch mixture in, and simmered 3-4 min more. Turned out fantastic!
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519 users found this review helpful

Remarkable Rib-eyes

Reviewed: Oct. 13, 2005
Maybe on a cheaper cut of meat this would be helpful, but I have found summarily now that I prefer my good, tender, flavorful cuts with a much lighter, less overpowering marinade. Thanks though! Oh, and I only marinaded for a bit over 2 hrs. WAAAAAAY to much for a ribeye! I feel like I ruined a really expensive cut of meat.
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49 users found this review helpful

Cauliflower with Dijon Sauce

Reviewed: Oct. 13, 2005
Mmmmn....very acceptable! Like other reviewers, I left the cau. whole and cored it, then microwaved 7 min on med~high power, then covered with sauce (I used grey poupon) and Cheddar cheese and broiled. Pretty good, but I think there may be a better flavor combo out there. Thanks!
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13 users found this review helpful

Hearty Homemade Tomato Sauce

Reviewed: Oct. 6, 2005
i rated this 5* only because it is at least a four, and the last review did not do it justice... I added a teensy pinch of sugar, decreased the carrot by 2/3, and added zucchini, yellow squash, extra garlic and oregano, and some basil, and it was wonderful, garden-fresh, and satisfying! Served over penne pasta tossed with olive oil, parmasan, fresh parsley, black and red pepper, and salt. Awesome!
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29 users found this review helpful

Cathy's Banana Bread

Reviewed: Oct. 4, 2005
FINALLY! I've been looking for almost a year for a recipe that decently replicates my grandmother's (which of course I lost) This is WONDERFUL!! Still a teensy bit bland, but well play around with it and figure out what's missing. Like other reviewers, I added a bit of cinnamon and nutmeg. Also, I used 4 mediumish bananas and increased all other ingredients a tiche (except the egg) and it made 2 good size loaves. However, after 55 min they were almost too done. Very moist and delicious....thank you Cathy!
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3 users found this review helpful

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