Daydra Recipe Reviews (Pg. 4) - Allrecipes.com (18565288)

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Best Carolina BBQ Meat Sauce

Reviewed: Jul. 4, 2008
Holy Toledo! This is an awesome sauce. We got rave reviews and incredulous looks that we'd made this ourselves. The sauce needs to mellow, so make sure to give it at least 24 hours for the flavors to blend. For pulled pork: use pork shoulder/butt, cook with indirect heat/smoke on a grill 9-12 hours keeping grill temperature around 250-300 degrees (low and slow!!). For best flavor, use wood chips. Internal meat temperature should be 180-190 degrees when done. Let the meat cool a bit, then pull apart with two forks or with your hands. Put some sauce on the meat and let it 'marinate' - good right away, but even better overnight. When ready to serve, heat the meat back up in a crock pot, further melding the flavors and set the rest of the sauce on the side as a condiment. This is great party fare, because all the work is done the day before. Day of, you just heat it up.
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6 users found this review helpful

Skillet Custard with Berry Sauce

Reviewed: Apr. 2, 2008
I only made the berry sauce to top a pound cake. Yummy! I got a lot of compliments. It took quite a while to thicken up - maybe because I used frozen berries? This tart sauce was a perfect way to cut the sweetness of the cake and ice cream.
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2 users found this review helpful

Souvlaki

Reviewed: Jan. 19, 2008
Everyone said the flavor was delicious, even though due to too much yapping, we neglected the souvlaki on the grill for too long and overcooked it a bit. Also, I think I might double the marinade as it was hard to sufficient coat the kabobs.
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1 user found this review helpful

Jalapeno Popper Spread

Reviewed: Jan. 19, 2008
Really is just like a jalapeno popper. I added spice with cayenne pepper. The cheese on top doesn't thrill me - makes it difficult to get to the dip underneath. But people really like this dip.
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0 users found this review helpful

Greek Veggie Salad II

Reviewed: Jan. 19, 2008
Ok. Has a greek salad flavor. But nothing to write home about.
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Greek Souzoukaklia

Reviewed: Jan. 19, 2008
Great flavor, easy to make. A definite winner for an unusual barbeque.
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4 users found this review helpful

Tiropetes

Reviewed: Jan. 19, 2008
Absolutely fantastic!!! Adults and kids gobble them up. They are easy to make, but time consuming. Will try using the phyllo baskets next time and may prepare in advance and freeze (before baking). Tip: if making triangles, cut the phyllo with a knife before unrolling dough. Unroll just a third at a time. The rest will retain the right amount of moisture. Also, don't put in more filling then called for or it will ooze out during cooking.
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9 users found this review helpful

Parmesan-Black Pepper Arborio Rice Pilaf

Reviewed: Jan. 19, 2008
I followed the recipe exactly - very boring dish. I'm giving it three stars because it may work as a base. Perhaps throw in mushrooms, peas, even grated carrots? Overall, disappointing as is.
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0 users found this review helpful

Sesame Green Beans

Reviewed: Jan. 12, 2008
Good, but didn't knock my socks off.
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Quinoa and Black Beans

Reviewed: Jan. 12, 2008
My kids eat this - even my extraordinarily picky 6 year old - and ask for more. Our Colombian maid who hated most American dishes ate this like there was no tomorrow. Fills you up. Definitely a keeper.
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4 users found this review helpful

Angel Biscuits II

Reviewed: Jan. 12, 2008
Eating these biscuits piping hot is really heavenly. In fact, I filled up on biscuits and didn't eat the rest of my meal. The downside: long prep time and they don't reheat well. The recipe makes a lot. Even when I baked these in Bogota, Colombia (elevation 8,661 feet compared to Denver's mere 5380 feet) and they didn't raise properly, they still tasted good.
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1 user found this review helpful

Five Minute Ice Cream

Reviewed: Jan. 12, 2008
Wow! I usually hate strawberry ice cream, because I don't like fake strawberry flavoring. This was easy and extremely tasty. Don't keep it in your freezer too long, though, because ice crystals will form and ruin the texture.
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1 user found this review helpful

Gramma Brown's Corn Chowder

Reviewed: Jan. 12, 2008
Awesome! Don't want extra fat? You can use skim milk and then a potato - not half and half - to thicken. Boil one extra potato, puree, add in broth until it creates a slurry. Add to soup as thickener. Reserve the bacon for a topping - consider adding chopped green onion for a topping, too. Kids like to add shredded cheddar cheese as third garnish. I still use flour and otherwise follow the recipe. Very wonderful and filling.
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Buttercream Frosting

Reviewed: Jan. 12, 2008
Good, sweet.
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Pecan Pie V

Reviewed: Jan. 12, 2008
Everyone who tasted this pecan pie over Christmas said it was the best they've ever had and my husband who usually avoids pecan pie because it's too sweet thought this was just right. The big drawback? The presentation was not attractive. I'm willing to work on a better look; the flavor is worth it. Followed the recipe completely, except I didn't put the pecans in first. Maybe this is the trick a prettier pie.
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Soft Christmas Cookies

Reviewed: Jan. 12, 2008
These are not the ones I make every year. But I brought the dough to a casual gathering, so the kids could make Christmas cut-out cookies. The kids and their parents loved the cookies. I think they were good, but sugar cookies with a little crunch are more my style. THE recipe is Dora's from this site.
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Peanut Butter Balls II

Reviewed: Jan. 12, 2008
Everyone in my extended family kept snitching these delicious peanut butter balls this Christmas. I'm a chocolate snob, so I used Ghiradelli semi-sweet chips. I couldn't bear to pollute it with shortening or any other fat - and quite frankly the thicker chocolate coating was perfect for me (but had to use 3 bags of choc chips). I microwaved the chocolate to melt it, stirring frequently, and used a spoon to dip the balls - much easier than a double boiler and toothpick routine. And if you're wondering - use creamy peanut butter!
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82 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Jan. 12, 2008
Ok. I haven't tried this yet, but I am reposting Corinne's suggestions, because so many reviewers say her changes result in a fantastic stew. I'm putting this in my recipe box and will update when I whip it up. 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning.
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2 users found this review helpful

Displaying results 61-80 (of 83) reviews
 
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