DIZ♥ Recipe Reviews (Pg. 1) - Allrecipes.com (18761697)

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Crostini Dijonnaise

Reviewed: Dec. 12, 2014
This looked interesting so I made them just to make them. I placed the buttered baguettes directly on a cookie sheet. Too old fashioned for a silicon mat, I guess. They were wonderful! I catch hubby snacking on one every now and again. I was afraid the mustard would be over powering, but it was perfect for me. To eat plain, they could use a little garlic or something, but they would definitely make a nice base for pate or spread just the way they are. Thanks for the recipe Chef John!
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Tomato Bredie

Reviewed: Nov. 18, 2014
I enjoy trying foods from other countries, especially when it turns out to be a great recipe. By American tastes, this tastes just like a simple Swiss steak only served in a bowl as a hearty stew. I used venison instead of lamb. I figured it would be a perfect substitute since lamb is a stronger meat that can come off gamey at times. The stew wasn’t as thick as I expected, so I removed the lid for the final 20 minutes of cooking and it thickened up just fine. Hubby and I were pleasantly surprised by the tenderness of the meat since I used a cut that should have been tough. We also expected a gamey taste, but it wasn’t gamey at all. I’m guessing the vinegar, which was also undetectable, had something to do with it. This one is going in the keep file and one that we will have often this winter.
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Sweet and Sour Chicken I

Reviewed: Nov. 12, 2014
Hubby really loved this and that is the reason for the 5 stars. For me, it was good, but it was a lot of work and I wasn't impressed with the sauce. There is so much cornstarch that it becomes gelatinous and the orange food coloring just looks fake. This has to be served immediately as the breading gets soft in a very short time frame.
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Caramel Apples

Reviewed: Oct. 30, 2014
If you like a gooey, sticky caramel apple, this one is for you. Most reviews mention the caramel is too runny. I made sure to use 14oz of caramel as most bags are just under the 14oz mark. I also used cream instead of milk hoping that would help it set up. I made sure to wash the wax coating off of the apple before dipping, then rolled the base of the dipped apple in nuts to collect any caramel that would roll down so I wouldn't lose one ounce of caramel. The outside formed a gloss coating so fast that I couldn’t get any sprinkles to stick, yet the caramel itself was still gooey and didn’t was to set. Putting them in the fridge helped tremendously, but in the evenings I would sat one out for a snack and as soon as the outside hit room temperature, it turned back into a gooey caramel and would slide down the apple. They are good, quick ‘n easy and about what I would expect from packaged caramels.
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Cardamom Maple Salmon

Reviewed: Oct. 26, 2014
I’m always looking for new ways to fix salmon. This was a nice change from what seems like the same old boring seasonings. The spice combination complimented the salmon very well. My only problem was keeping the salmon from burning. Thank goodness hubby is a sport when it comes to eating charred food. I reduced the heat to a lower setting, but the longer cook time still resulted in a slightly burnt coating. I think this would be fantastic cooked on a grill.
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Peach Salad with Raspberry Vinaigrette

Reviewed: Oct. 26, 2014
A very colorful and attractive salad. It wasn’t bad, but not one that I would make again. Sorry.
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Classic Cinnamon Rolls

Reviewed: Oct. 14, 2014
This is one of the finest cinnamon roll recipes in existence. I don’t make them very often because they require some planning. If I make cinnamon rolls it's usually on a whim and I either don't have potatoes or feel like taking the extra time to cook the potatoes. With the leaves starting to turn and Fall in the air, I felt it was time to pull out an old comfort food classic: Cinnamon rolls and chili. A combination that is customary in my neck of the woods. I make the dough as written, but like so many others, I use brown sugar in the filling instead of white sugar. Normally I would use a different icing, but was out of cream cheese so I followed the recipe. I like a lot of icing, so I doubled the amount. It's o.k., but nothing beats a good cream cheese icing. I’m always left asking myself why I don’t make these more often because they are definitely worth it.
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California Club Chicken Wraps

Reviewed: Oct. 2, 2014
There was no way I could get the filling to fit on 2 wraps. It was a challenge even at 4. I know I've seen 14" or 16" wraps in the deli section at some of the higher end grocery stores and I'm guessing that is the size required for this recipe. Great recipe!
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Vodka Rigatoni

Reviewed: Sep. 11, 2014
This was fantastic! Hubby and I could not resist eating a second helping. It tasted very authentic although I felt it had a little too much garlic and would probably use half the amount next time.
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Caribbean Breeze

Reviewed: Aug. 24, 2014
If you are on vacation, you might as well start off with a nice fruity drink. Bonus--contains Vitamin C.
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Jalapeno and Cucumber Margarita

Reviewed: Aug. 14, 2014
Winner of the Gold Star Award! About once a year I find a new recipe that is worthy of more than five stars. This one deserves highest honors. If this doesn’t make you feel the summertime fun, nothing will. I agree with other reviewers that you need to use at least a half a cucumber in order to taste the cucumber. The jalapeno gives it a fun little kick, but they are superb even without the jalapeno—except they go down a little too smooth and a little too fast. Thank you, daddyyumyum, for sharing your outstanding recipe! (P.S. Simple syrup is easy to make, just follow the recipe for Simple Syrup here on allrecipes.)
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Dan's Favorite Chicken Sandwich

Reviewed: Aug. 14, 2014
I really thought the cooking instructions were silly. Cook bacon on top of chicken, remove and drain bacon strips on paper towel—What about all the grease on the chicken? Or the fact that all of the BBQ gets removed in the process? Well, after trying it several different ways, I have to admit that following the instructions yields the most flavorful sandwich and the chicken is super moist. The only bad part is the bacon does not brown and looks uncooked. Even after the broiling phase, it does not get crisp. To complete the sandwich, I replaced the soggy bacon with strips that had been fried in the skillet.
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Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Aug. 6, 2014
I expected more, but this lacked flavor, way too much pasta, and it contains a lot of unnecessary cooking steps. Switching back and forth from the chicken mixture to the cream sauce is a complete waste of time. I prefer multi-tasking, but finish everything and then make the cream sauce last and pour directly over pasta. You will save yourself time and money! Looking at the sauce ingredients and the cooking process, it was clear to me that steps were added in order to correct a bad sauce. The addition of cornstarch & water is completely unnecessary. A sauce made from heavy cream with cheese melted into it does not require thickening. It may look thin when it's cooking, but anyone experienced with cream sauces knows that it will thicken as it cools. Just as I suspected, by adding cornstarch and then setting it aside, it quickly turned into a paste. Hence the reason why it needs to be placed back over heat and thinned with additional cream before serving. That could explain why the recipe starts off with simply one carton of cream and then ends up needing a second one for just a 1/4c. Again, unnecessary if you omit the cornstarch. As for the ¼ cube boullion, I also found it unnecessary. A taste test revealed no difference. The Asiago is too powerful. I upped it to ½ cube and still nothing other than a slight salty flavor, but not enough to make the boullion cube worth the time and trouble. A dose of much needed salt and pepper would work just the same.
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Lauren's Grapefruit Margaritas

Reviewed: Jun. 17, 2014
This is definitely a keeper! It's pretty tart and I had to tweak it to suit my personal taste. I used pink grapefruit juice, a little less lime juice, an extra drop of agave nectar, and sugar on the rim.
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Grilled Garlic Parmesan Crusted Scallops

Reviewed: Apr. 2, 2014
Despite the beautiful golden color, the breading was soggy and mushy. Yuck! The flavor was good, but I'm not sure I would attempt this one again. If I did, I would try using butter instead of olive oil to see if that would yield a crispier coating.
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Smoked Salmon Dill Eggs Benedict

Reviewed: Mar. 20, 2014
I love the combination of smoked salmon and dill and for their part, they did not disappoint. If I were to compare this to other “non-traditional” Eggs Benedict, it’s terrible and only worthy of one star. The reality is, it’s just an egg on buttered toast and there is no comparison to a true Benedict style dish. Non-traditional or not, to be classified as a Benedict it must include a sauce of some sort. I thought the seasoned butter spread would be enough to compensate for omitting the sauce, but I was wrong. Again, it’s just buttered toast. After several bites, hubby and I had enough. I quickly whipped up some Hollandaise sauce and turned this into a proper Eggs Benedict.
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Beer Braised Irish Stew and Colcannon

Reviewed: Mar. 20, 2014
I'm not real fond of Irish stew, but it was a great combination served over the top of colcannon. While the colcannon was also good, I can't say that I would make this one again. There are better colcannon recipes out there.
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Fruity Curry Chicken Salad

Reviewed: Mar. 20, 2014
Sorry to say, but I wasn't impressed. It was pretty when I put it together, but lacked flavor. Just like the recipe states, the flavor is better on the second day. Unfortunately, by the time it gains all of its flavor, its appearance is very unappetizing as the curry turns it a yellowish color. Definitely not something I would want to serve.
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Movies 'Till Dawn

Reviewed: Mar. 20, 2014
This is a large drink that is pretty potent. You can barely taste the alcohol. All I can say is if you can make it 'til dawn without passing out, you're doing good!
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Carl Reiner Cookies

Reviewed: Mar. 20, 2014
I used margarine instead of butter because the written instructions stated "oleo." Oleo is the vintage term used back in the 60s and 70s for margarine. It gives it a cake like texture that is both dense, soft, and what some might consider greasy. These are the cookies I grew up with and I loved everything about them. Thanks for the memories!
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