dmr2000 Recipe Reviews (Pg. 1) - Allrecipes.com (19750928)

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Honey Baked Chicken

Reviewed: May 2, 2015
What a wonderfully delicious and easy recipe. I followed another reviewers suggestion and made this on the stove. I mixed all ingredients listed and added 5 good shakes of cayenne pepper. I placed 4 chicken breasts (1/2 inch in thickness) in a 12" fry pan so they were not crowded and poured the mixture of ingredients on top. Covered the pan and cooked on medium heat for a total of 30 minutes, flipping the breasts every 5 minutes. I then removed the cover and cooked for another 5 minutes. I removed the breasts and kept them warm in a corning ware and threw into the sauce mixture a bag of frozen broccoli (unthawed). I brought the sauce up to a boil over high heat, lowered to medium and covered for 4 minutes, then I removed the cover and cooked them another 3 minutes. I plated the chicken, used a slotted spoon and covered the chicken with the broccoli. I had exactly one cup of sauce left. I wish I would've made rice!!! I ladled a bit of the sauce over our plates and my husband said "boy this good" about 5 times. I hope I did not write too much to discourage you from reading this review.
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Sunday Chicken Dinner

Reviewed: Apr. 26, 2015
Didn't change a thing. Will definitely make this again.
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Toasted Garlic Bread

Reviewed: Apr. 23, 2015
Seasoning was perfect!
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Marinated Baked Pork Chops

Reviewed: Apr. 1, 2015
Delicious! No revisions to the ingredients. Adjusted the recipe for 8 but only cooked 4 chops 3/4" thick covered for 30 minutes at 425, uncovered last 15 minutes and moved rack to the very top of oven. Just enough juice to serve over rice. A definite keeper.
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Sausage, Peppers, Onions, and Potato Bake

Reviewed: Jan. 25, 2015
Halved the recipe, did not have white wine so replaced with chicken broth, totaling 1/2c of chicken broth. Tasty, delicious and easy!
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Potato Pancakes

Reviewed: Nov. 25, 2014
I followed the recipe exactly but with regard to technique - after grating the potato and onion in my food processor, I then poured them into a towel to squeeze out the excess water. These were extremely easy to prepare and the only suggestion I would make is to salt to your personal taste.
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Shrimp Francesca

Reviewed: Nov. 19, 2014
Following this recipe exactly resulted in a deliciously easy dish.
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Easy Garden Green Beans

Reviewed: Oct. 18, 2014
Flavor Perfection! Our beans cooked for 18 minutes and had the perfect snap for us.
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Black Bean, Corn and Turkey Chili

Reviewed: Sep. 4, 2014
What a terrific recipe! I substituted the salsa with one 15oz can of diced tomatoes and halved the amount of chicken broth. This recipe would be a great stuffing for vegetables; peppers, eggplant, etc. as well as serve over rice or pasta. Thanks for a healthy and tasty recipe we will certainly be making this one again.
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Chef John's Chicken and Rice

Reviewed: Aug. 29, 2014
Simple. Terrific and Tasty! This dish was cooked completed on the stove top. Since I only had brown rice, I cooked the rice (in chicken broth) separately for 30 of the 45 minutes the package called for. I then added the rice to the pan added the chicken back in covered and cooked low on stove top. I repeat-Simple, Terrific & Tasty!
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Fluffy French Toast

Reviewed: Jul. 4, 2014
Very tasty and easy! I mixed all the dry ingredients and then whisked in the wet ingredients. Just a tip - the alcohol in the vanilla breaks down the cinnamon, therefore, stir the vanilla and cinnamon together (I used a shot glass) thoroughly and add it to the mixture. Hope this is helpful.
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Summer Nights Eggplants

Reviewed: Jun. 23, 2014
Halved the recipe for 2 and only had shredded "4 cheese mexican" - great results - quick, easy and delicious. Will definitely make again!
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Peanut Butter and Pumpkin Dog Treats

Reviewed: May 22, 2014
I followed the ingredients exactly and mixed everything together with a large spoon and then used my hands. I did not need any water. I dropped the dough into tablespoon balls and rolled them with my hands into little logs (30) and then cut those in half. All fit on one cookie sheet which I lined with parchment paper. 2 Paws Up for these treats!
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Ellen's Chicken Cacciatore

Reviewed: May 1, 2014
This was a very easy and tasty recipe. I had to tweek the recipe but only because I did not have mushrooms, white wine or orange juice. I used a whole cut up chicken, skin and fat removed, except for the wings which were left in tact. I washed, dried and seasoned both sides with salt, pepper and rosemary. I browned in oil and butter and after removing added the onion and garlic and red bell pepper slices, I used red wine (all I had on hand) and had I used crushed or plum canned tomatoes in place of the diced, the sauce would've been thicker for the side of the pasta I made for this. Despite the thin consistency, which is what this recipe aims for, the flavor was excellent. A keeper and remake for sure.
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Baked Fish with Shrimp

Reviewed: Apr. 27, 2014
Made this with tilapia fillets and shrimp. Using this recipe as a base and some reviewers tips, the finished product was beyond yummy. I only had 3/4c of milk on hand and used heavy cream to make a full cup - having just a bit of heavy cream left in the container I added it and it totaled 1 1/4cup. I added 8 sliced cloves of garlic 4 tbsp of butter as it was melting. To the 2tbsp of flour I added 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp emerald essence (substitution for old bay seasoning) 1/2 tsp mural of flavor (which is basically a blend of a dozen different herbs without salt - purchased from Penzeys spices). I added 20 shrimp to boiling water and cooked for 2 minutes and drained. I put all the fish in the pan as instructed and grated 1/4c of fresh parmiggiano-regiano cheese over everyting. Cooked it for 30 minutes in a preheated 350 degree oven. Fantastic!
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Candied Chicken Breasts

Reviewed: Apr. 11, 2014
Made this recipe using chicken breast (kept thick) and cooked for the first 30 minutes covered, then uncovered, added pineapple rings and cooked for additional 15 minutes. Made this with side of rice. It was delicious. I hesitated at first but am glad I decided to give it a try. My husband raved and thanked me for the beautiful dinner. I'd say this is a keeper!
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Roasted Brussels Sprouts

Reviewed: Mar. 21, 2014
I was very surprised at how good these were using so few ingredients. I did use frozen sprouts and partially defrosted them (in their packaging just left them in the sink)I did end up cooking them longer 45 minutes and then another 15 lowering the oven to 300 since the hubby was home later than expected. They were not mushy as you would expect and can only attribute them to their partially frozen state. Hope this extra info helps someone out there.
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Chicken Breasts Stuffed with Perfection

Reviewed: Nov. 27, 2013
What a great recipe. Change to suit our taste were increased amount of garlic and finely chopped mushrooms which I sauteed in a little red pepper. I had shake and bake and used that to coat after rolling up each stuffed breast. Cooked for one hour and served with rice. Soooo Good!
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Veronica's Apple Pancakes

Reviewed: Nov. 4, 2013
FANTASTIC! Followed the recipe exact and they were perfect!
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Best Marinara Sauce Yet

Reviewed: Oct. 16, 2013
I have made this recipe twice. The first time as a marinara using 2 cans of crushed tomatoes. I did not use (because I did not have) paste, however, the tomatoes were not watery so the paste wasn't missed as the sauce was nice and thick without it. I did take the advice of other reviews and added 1 tbsp of brown sugar to cut the bitterness (remember to always taste your tomatoes before adding sugar as sometimes you they are already sweet enough and unless you like a sweet sauce the sugar can make it too much so - also brown sugar does work better than white) and added 1/4 tsp of red pepper flakes. This was a very tasty sauce. The second time I decided to try this recipe as a meat sauce. I used 4 cans of tomato (2 crushed / 2 puree) and this time I did use paste. I used 1.25 lbs of 80% fat chop meat and browned that right in the pot - because of this, I only sauteed the onion and garlic (4 large cloves as we love garlic) in 2 tbsp of Olive Oil. Once these were sauteed to translucent, I added the chop meat which extracted more (and flavor)and satueed this for a bit before adding my paste. Once that was all incorporated I added the tomatoes, and in place of wine (not having it on hand) the 1c (don't forget I am using 4 cans of tomato)of chicken broth (as suggested by another reviewer). I put this over low heat and after it warmed I added the dry ingredients. This is a flavorful and hearty thick sauce. Great for the lasagna and the jumbo stuffed shells I will be using it for.
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