Baking Nana Recipe Reviews (Pg. 1) - Allrecipes.com (13432715)

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Lime Mayo

Reviewed: May 9, 2013
WOOT WOOT - Perfect for an artichoke dip. Yum!
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Sunday Brunch Casserole

Reviewed: Aug. 22, 2012
This is very easy to throw together and tastes very good too. I used russet potatoes that I grated into my salad spinner full of cool water - triple rinsed the potatoes using the insert as a colander and then spun them dry. When I make this again I don't think I would bother even pre-cooking the peppers and onions & a sprinkle of paprika on the top would be nice too. Thanks for a good recipe.
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25 users found this review helpful
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Beef and Cabbage Stew

Reviewed: Oct. 22, 2012
Very nice pretty healthy recipe. I used all the same ingredients but changed up the prep order to make it easier for me to put together on a busy day. I diced up the onion, carrots (used a lot more carrots) celery. Cooked the beef, added the onions, carrots and celery and cooked that a bit, added the broth & bouillon cube, tomato sauce - brought to a low simmer - added the potatoes and turned the heat down to low and let simmer - just before serving I added the cabbage and let simmer while the rolls baked. No added salt was needed. Perfectly easy weeknight meal. This can all be done using the crockpot - start of the stove and finish the simmer and cabbage in the crockpot.
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76 users found this review helpful
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Garlic Mashed Potatoes In The Slow Cooker

Reviewed: Sep. 1, 2012
I made these for our Thanksgiving in September gathering and well, let's just say.....what is not to like? You obviously don't make these if you are counting calories - you do make them if you are looking for a great make ahead, full of flavor, delicious side dish to any special meal.
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27 users found this review helpful
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Chow Mein with Chicken and Vegetables

Reviewed: Mar. 1, 2013
I made this for dinner last night and it must have been very good because there was none left by the time I got around to eating! Everyone loved it. I added a little fresh, finely minced ginger with the garlic because we all love ginger. I used a 10 oz package of noodles as that is the size they came in. When making this don't over cook the noodles or you will end up with mush. 4 - 5 minutes is all they take. Have everything chopped and prepped as this comes together really fast and there is no time to stop and measure or chop.
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16 users found this review helpful
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Crispy Pork Cutlets

Reviewed: Aug. 1, 2012
Pickles in a roux - who would have thought? I was doubtful and pleasantly surprised. If you like tarter sauce you will like this sauce. The method for the pork is spot on. Try it, I think you will be pleasantly surprised. :)
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22 users found this review helpful
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Haystack (The Best 7-Layer Dip Ever)

Reviewed: Jan. 6, 2013
This was well received with the Sunday football crowd. I didn't use the bean sprouts as they are nearly impossible to find around here these days. (Something about re-calls etc...) Oh well, it was great without them. I guess I could have added some shredded romaine. Thanks for a very pretty dip.
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6 users found this review helpful
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Chef John's Patatas Bravas

Reviewed: Feb. 2, 2013
These are absolutely delicious. Spicy and bright the sauce is perfect with them. I didn't change a thing. Thanks!
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1 user found this review helpful
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French Short Pastry

Reviewed: Jun. 13, 2013
I give this 5 stars for the method! This is really a standard short crust pastry but using the food processor really cuts down on time and you don't overwork the dough which makes pastry tough. A couple of tips - I cut the butter into cubes and stick them in the freezer to really firm up. Pulse the flour and salt together, add the chilled butter and pulse just enough to form pea sized crumbs. Use ice cold water and add it as you are pulsing the dough. Be careful to not add too much water - test by taking a pinch of the dough and squeezing it together - it should not be sticky but just hold together. Dump the dough onto a lightly floured surface and gently pat it together. I then rolled it to fit the pie pan and placed it in the refrigerator. I used this for chicken pot pie and I did not blind bake it. I doubled the recipe - for a top and bottom crust, used an egg wash on the top crust and baked at 400. The result was a nice, flakey tender pastry.
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Tip's Turkey Dressing

Reviewed: Nov. 21, 2013
Absolutely fabulous. I baked this in a covered casserole dish rather than stuffing the turkey. Sauteed the vegetables and apple with a stick of butter until just soft and used about 2 cups broth to moisten. This is officially "No Baking Papa" approved!
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Steve's Roasted Chicken Soft Tacos

Reviewed: Nov. 7, 2013
These are so easy and need to go into the regular rotation. A great use for left over chicken.
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19 users found this review helpful
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Braised Corned Beef Brisket

Reviewed: Jan. 27, 2013
Awesome recipe - Easy and so delicious! Thank you Mauigirl. This is a keeper for sure. After searing I placed the corned beef on a rack above the little bit of water - followed the instructions as stated - the wonderful aroma of this braising was not to be believed. I offered to set some aside for my daughter to take home to her corned beef hating husband and he absolutely loved it. I will have to make more tomorrow. Thank you! UPDATE I made this again last night. I got a really nice flat cut corned beef at Costco - very lean. I used about a tablespoon of the browning sauce. I triple wrapped the corned beef in heavy aluminium foil on a baking sheet. It cooked for about 5 hours at 275. We ate some for dinner and then I used a slicer to thin slice the rest for sandwiches. Perfection!
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136 users found this review helpful
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Chef John's Twice-Baked Potatoes

Reviewed: Jan. 23, 2013
I love this technique for cutting the tops and stuffing these spuds. The Paprika on top gives these a nice colorful touch. I had to leave the egg yolk out - due to allergy concerns - I just added a spoon of sour cream to help hold it all together. Can be made ahead. Very nice presentation.
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42 users found this review helpful
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Spicy Bacon-Wrapped Scallops

Reviewed: Dec. 21, 2012
Very nice and oh so quick. Here is a secret to a good sear on the scallops. Get your pan screaming hot - I used Grape Seed oil, as it has a high smoke point - place your wrapped scallops into the pan - don't over crowd them - and DO NOT MOVE them. The temptation is to shake and move the scallops around but hands off! About 3 minutes, give them a flip and the same thing with the other side. Let them sear without moving them. Have everything else for dinner ready and waiting. I served these with a lovely salad with sliced oranges, red onion, baby lettuce and sliced mushrooms. What a perfect meal.
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103 users found this review helpful
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Healthier Sugar Cookie Icing

Reviewed: Dec. 12, 2012
A couple of tips - SIFT your powdered sugar. I didn't use my electric whisk (but if doubling do so) I sifted the sugar and used a small hand whisk. If the icing seems to thick, thin with more sugar syrup - a little at a time. Whisking well after each addition. These dried glossy and it was really easy to work with.
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HERDEZ® Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

Reviewed: Jul. 13, 2013
Now this is a great sandwich! I had to change the method a bit, we have an onion hater in the family (silly girl) so I caramelized the onions and garlic in butter and did the chipotle sauce and beef broth in a separate pan. I mixed some of the chipotle cooking sauce with mayonnaise and spread that on the rolls. I put the rolls under the broiler to warm them up and toast them until the chipotle mayo was bubbling. I used very thinly sliced roast beef (slow roast beef for sandwiches on this site) and just dipped the beef into the sauce to just coat it. We like our beef rare so doing it this way didn't cook it any more. Topped with the caramelized onions and a bowl of sauce for dipping. This was a delicious meal that everyone enjoyed. Thanks bd.weld!
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Teriyaki Marinade and Sauce

Reviewed: Nov. 3, 2013
This is really good. For us the sesame seeds are not optional. The fresh ginger is great. I can see being able to use this for a lot of purposes. Delish! (I do use low sodium soy sauce)
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4 users found this review helpful
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Pecan Banana Cupcakes

Reviewed: Dec. 14, 2012
You can call these cupcakes or muffins - we called them GOOD! With or without the frosting, these are keepers!
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6 users found this review helpful
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Apple Pie Filling II

Reviewed: Jul. 14, 2012
For a well reviewed recipe that has been on the site for 10 years, I was surprised that this needed a picture. I am pleased to say, this is a keeper. Thanks!
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3 users found this review helpful

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