Baking Nana Recipe Reviews (Pg. 11) - Allrecipes.com (13432715)

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Jenny's Seasoned Croutons

Reviewed: Nov. 2, 2013
These are really tasty with just a bit of a kick. I baked them for about 15 minutes total, then turn off the oven and just let them sit in the oven to fully dry out without over browning.
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Yummy and Easy Egg Salad

Reviewed: Nov. 1, 2013
This is definately for mustard lovers, mind you I don't actually measure mustard - I just squirt it and use what suits my family. I would up the eggs to 4 eggs for 4 sandwiches.
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Easy Shredded Pork

Reviewed: Oct. 28, 2013
This is delicious. I use a leg of pork, seasoned and let it sit overnight in the refrigerator. Served with coleslaw, rolls and corn on the cob.
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2 users found this review helpful
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Blue Cheese Horseradish Dressing

Reviewed: Oct. 27, 2013
This was pretty good. I did scale back the amount of mayonnaise, sour cream and milk and left the other ingredients about the same. I love blue cheese so I made sure to add the full amount.
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Roast Chicken with Curry Paste

Reviewed: Oct. 27, 2013
Wow, we love this. I used a mild curry paste, roasted the chicken and once done set it aside to rest covered with foil. Blotted out some of the chicken fat from the pan and added tater tots to the roasting pan. The tater tots cooked while the chicken rested and the vegetables cooked. It was a lovely meal.
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4 users found this review helpful
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Johnsonville® One-Pan Italian

Reviewed: Oct. 24, 2013
5 stars for ease alone. I really had my doubts, but this works great! Perfect for busy families needing a fast weeknight meal.
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Bison Tenderloin with Cherry-Onion Chutney

Reviewed: Sep. 8, 2013
There must be an error in the cooking directions on this recipe, in step 2. It has you cooking at 425 for an hour and 10 minutes for medium rare. That is way too long. I checked the bison council website and they recommend searing the meat stove top and cooking at 225 - so that is what I did. The Bison tenderloin was so tender you could cut it with a fork and the Cherry Onion chutney made a lovely addition.
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Pork for Tamales

Reviewed: Aug. 31, 2013
This is pretty much how we usually make our pork for tamales but then the pork is mixed with chili sauce, green chiles and cheese so the pork itself doesn't need to be highly seasoned. I question the amount of pork for 16 servings. Is this supposed to be 16 tamales? You might be able to get 16 tamales out of this 1 pound of meat but I doubt it. I usually do 10 lbs at a time. When we are making tamales we don't just make a few.
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Octodogs

Reviewed: Aug. 31, 2013
What a fun way to do hotdogs. The kids loved them. If you cut them the wrong way, as we did with one, it looks like a palm tree. Hubby said he would prefer his served on a sea of chili next time.
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Delicious Ham Omelette

Reviewed: Aug. 31, 2013
The proportions of this recipe are off. As mentioned by other reviewers, 1/4 cup of oil is way too much. I approached this by using one large potato diced and cooked it in a cast iron pan with just a bit of oil (maybe 1+ Tablespoons) when the potatoes were tender I added the onion and cooked until the potatoes were starting to crisp then added just one clove of minced garlic. 1 cup of diced ham is a lot for one 3 egg omelette - I reduced that to about 1/4 cup. We don't care for cooked tomatoes so I added those to the filling of the omelette. I had extra potatoes that wouldn't easily fit into the omelette so I served those on the side.
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Quick Garlic Aioli

Reviewed: Aug. 30, 2013
Very nice and oh so easy. I scaled this down but made it as directed. No changes needed. I used this with steamed artichokes but I can't wait to try to with some grilled rosemary chicken.
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Marinated Flank Steak

Reviewed: Aug. 2, 2013
Excellent recipe. I would suggest the overnight marinating time. Give the vinegar / lemon juice time to work it's magic on the flank steak. Slice thinly against the grain. Perfect summertime meal.
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10 users found this review helpful
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Pork Rib Rub

Reviewed: Jul. 24, 2013
The overall flavor of this was fine but WAY too salty for us. It really overpowered all the flavors. Sorry I really wanted to love this rub.
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5 users found this review helpful
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Weeknight Skillet Fajitas

Reviewed: Jul. 20, 2013
As written this recipe is lacking seasoning and it would not feed 4 people in my home. With a few minor additions it is REALLY good. I pre-seasoned the strips of chicken with fajita seasoning and let it sit for about 30 minutes. I would suggest using a cast iron pan or a pan that you can good and hot. One of the best things about fajitas is the fast sear that really develops the flavor. I then added the frozen vegetables and sprinkled another teaspoon of fajita seasoning on the vegetables. The frozen vegetables add just the right about of water to make a nice sauce. This is fast and very easy and very tasty with some minor modifications. Serve in warm tortillas with a side of Easy Spanish rice.
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Apple Pancake

Reviewed: Jul. 20, 2013
I made this for breakfast and we both enjoyed it. As written this is very sweet - I cut the sugar to 2 Tablespoons in the apples and 2 Tablespoons in the egg batter and it was plenty sweet. This took about 15 minutes in the 400 degree oven although I think if I had preheated my oven longer it might have been done in 10 minutes. This comes together very fast. I have never had the apple pancake from the Original Pancake House so I can't say how it compares. I did not invert the pancake as the top was prettier than the bottom, next time I would plan on serving right out of the skillet. As a dessert with ice cream this would serve 4, for breakfast it served 2. I used a 10" stainless steel skillet and that seemed to be the right size. Thank you for a tasty breakfast.
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Taco Dinner

Reviewed: Jul. 19, 2013
I don't know what "1 (11.04 ounce) box taco dinner kit" is - I assume that includes a package of taco seasoning. I cooked the ground beef - drained the grease and then added taco seasoning and the 1/4 cup of water. Cooked that down a bit and then added the bag Birds Eye® Recipe Ready Southwest Blend - which is Corn, Black Beans, Green poblano peppers, red peppers, onions. For us this would lead itself to taco salad or burritos rather than tacos. It does manage to stretch 1 lb of ground beef a long way - it made a lot more than I thought it would. This recipe might be good served over rice for "mexi rice bowls."
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Easy and Delicious Ham and Potato Soup

Reviewed: Jul. 18, 2013
Very nice recipe. I cooked a meaty ham bone from the freezer in the crockpot overnight and used the broth from that in place of the water and chicken bouillon. I kind of reserved the method. I cooked the potatoes in the ham broth in a large sauce pan. I cooked the onion, celery, garlic and carrot (not called for in the recipe) in the butter. Added the flour and made a roux using 2 cups low fat milk. I added the seasonings to the roux / milk mixture. Once the potatoes were done I dumped them and the broth into the large pot and added the ham from the ham bone and the corn. If you like larger pieces of potato in your soup leave it as it. If you like a smoother more creamy soup, use a potato masher to smash up the potatoes and broth before adding the the creamy vegetable mixture. The white pepper gives the a very tasty finish. If you are sensitive to pepper cut the white pepper back to 1/2 tsp. I garnished the soup with a little grated cheese and diced chives. Served with a crusty bread it made for a wonderful dinner. Thanks for a good recipe, Cara.
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Chef John's Fisherman's Pie

Reviewed: Jul. 16, 2013
This was pure comfort food for me. I used Blackened Seafood seasoning to season the bottom of the pan, the fish and added some to the sauce and the potatoes too. I made the spinach and set aside, not everyone in the family likes spinach (silly peeps) so I layered the seasoned fish and the sauce, topped with the potatoes.... reserved some of sauce to mix with the spinach. Cooked the fish at 400 for 25 minutes and then turned on the broiler to brown the top. I had already sprinkled the seafood seasoning on top of the potatoes so it did not take long to brown up. I reheated the spinach with the reserved sauce and spread a layer of that in a shallow plate, topped with the fish and potato casserole. It made a lovely presentation and tasted WONDERFUL. A couple of tips - make sure your fish is fully defrosted and blotted very dry with paper towels prior to seasoning. This can be made with leftover mashed potatoes but re-heat the potatoes prior to layering and baking. There were no leftovers - the pan was licked clean. Good thing I got a picture before dinner!
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Baked Goat Cheese Caprese Salad

Reviewed: Jul. 16, 2013
Very tasty and so easy to put together.
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3 users found this review helpful
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Slow Cooked Ham and Potato Chowder

Reviewed: Jul. 15, 2013
I had to change this up a bit - but used all the same ingredients. I started this stove top - melted the butter and sauteed the onions, a clove of garlic a diced carrot and a 2 stalks of celery (not called for in the recipe) added the flour and made a roux. I stirred and cooked that down, added chicken broth, instead of water and the chicken soup base. Added the corn, parsley, dill and celery seed and chicken soup. Then added the potatoes - brought to a simmer and then added it all to the slow cooker set on low. I would suggest dicing the potatoes fairly small and I think I would omit the chicken soup next time and use use some milk when I made the roux. This is rather salty with the ham, canned soup etc... be careful adding any extra salt. Overall we were very pleased with this soup, I would really just suggest changing the method.
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