Dragonling Recipe Reviews (Pg. 1) - Allrecipes.com (19963290)

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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Feb. 4, 2014
This has been my favorite sauce for a couple years now, though I always double all of the spices. Recently I modified it for a large batch of pulled pork, using apple cider vinegar in place of red wine vinegar and coconut sugar instead of brown for a more earthy flavor. It's a huge hit with the boyfriend, and both of us have been raiding the fridge several times a day for more.
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Pork Chops and Dirty Rice

Reviewed: Jun. 22, 2013
I had a limited pantry and no time to shop, so I had to make a few substitutions and experimented a bit with flavors. I salted and peppered the pork, then marinaded overnight in a mix of balsamic and apple cider vinegar with a bit of garlic. I used organic quinoa in place of rice, rinsing it before adding it to the baking dish. I used about 1/2 cup less water, added a few tbsp of apple cider vinegar to the soup, a couple splashes of liquid smoke, a few shakes of garlic powder, about 1/2 tsp of ground cayenne pepper, and I think I even threw in some Chesapeake Bay seasoning (not sure how much or even why!). Baked 25 mins covered, 25 uncovered, and it was still a bit liquidy, but the boyfriend was super hungry and didn't care! We ate the pork with the quinoa piled on top. It was really flavorful and the meat very tender, and I enjoyed the mix of textures. I'll definitely attempt to replicate this, though maybe with a bit more adjustment and experimentation. :)
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Best Brownies

Reviewed: Jul. 28, 2012
This recipe has the perfect balance of cakey and fudgey textures, sure to be a crowd-pleaser. I followed others' advice and halved the amount of confectioners' sugar in the icing, which made it stay a bit sticky, but it was so rich and creamy, not overpoweringly sweet. I'll definitely be making these again in the near future.
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Dark Chocolate Cake I

Reviewed: Jul. 28, 2012
Absolutely delicious, and not the least bit dry as some have claimed. I used fresh-brewed coffee instead of boiling water to add even more richness to the cocoa. I was out of granulated sugar, so I substituted 1.75 cups powdered sugar for every 1 cup granulated, and it turned out just fine, possibly even smoother than it might have. I used a brownie topping recipe as a filling (2/3 cup softened butter, 2/3 cup unsweetened cocoa powder, 2 tbsp honey, 2 tsp vanilla extract, 1&1/4 cup confectioners' sugar; warmed slightly for easier frosting, allowed to cool before adding layer) and lightly frosted with whipped cream. This will be my go-to chocolate cake base from now on!
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Potato Crunchy Tenders

Reviewed: Feb. 17, 2012
Super easy, super quick, and super delicious. I've used this recipe twice now, and I intend to many more times. The second time I added ground cayenne and chili powder to give it some kick. Yum!
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Baked Parmesan Perch

Reviewed: Feb. 17, 2012
This was pretty decent as-is, but was a little bland for my tastes. With some adjustments and additions, it was a huge hit with my boyfriend and me. I doubled the Parmesan, used Italian seasoning instead of just basil, and added salt, Chesapeake Bay seasoning, lemon pepper, and a bit of chili powder for extra kick. Delicious!
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Fluffy Pancakes

Reviewed: Nov. 27, 2011
These were delicious and amazingly fluffy. I was a little worried when the batter seemed thicker than most box mixes, but oh wow did they turn out good. I added a dash of ginger, ground clove, and cinnamon. Fantastic fall breakfast!
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Cajun Crawfish and Shrimp Etouffe

Reviewed: Oct. 10, 2011
My boyfriend and our roommate made this for a group meal a few weeks ago using this recipe. We doubled the shrimp and omitted the crayfish, since it wasn't readily available. Delicious! I will definitely be making this myself in the future.
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Creamy Peanut Butter Fudge

Reviewed: Oct. 10, 2011
This was my first attempt at making fudge, but I followed the advice in other reviews. It nearly ended in disaster, as my saucepan was just a tiny bit too small! It wound up boiling over slightly, so I had to remove it from the heat for a moment to pour some out to keep it from making a mess of the stove. Fortunately I think I got it back on quickly enough, since it turned out great! It was a little soft, but solid enough to hold, and incredibly smooth and creamy. While stuffing another square into his mouth, my boyfriend asked me not to make it again any time soon because it was just too good!
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Big Soft Ginger Cookies

Reviewed: Sep. 27, 2011
I made these for my roommates a couple weeks ago. They lasted all of 2 days. After the first batch came out a little cakey (but still delicious) I reduced the baking time to 7 minutes. The second batch tended to want to fall apart easily, but the texture was so perfect, I had to stop myself from eating them all. I will definitely be making these again very soon.
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