KingSparta Recipe Reviews (Pg. 1) - Allrecipes.com (11325423)

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Chocolate Cream Pudding

Reviewed: Jul. 26, 2011
I am not into sweets too much but i figured i would give it a try. For me it was too much sugar, next time I try it I think I am going to cut the sugar A bit.
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3 users found this review helpful

Buttermilk Fried Chicken with Gravy

Reviewed: Jul. 26, 2011
This was a white sauce, not gravy. The Chicken However Was Good. I used Chicken Stock With Some Flour, Pepper, Salt For Gravy.
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3 users found this review helpful
Photo by KingSparta

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Jul. 31, 2011
You Must Really Like Blue Cheese To Attempt To Cook This Dish. I Recommend Removing The Spinach, And Some Of The Blue Cheese And Replace It With A Milder Cheese Mixed With The Blue Cheese And The Bacon Filling. See My Picture With The Chicken Served With Risotto, And Fresh Off The Cob Corn.
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7 users found this review helpful
Photo by KingSparta

Homemade Four Cheese Ravioli

Reviewed: Aug. 6, 2011
A Standard Dough Recipe, I Use Butter and Not Olive Oil, I Think It Gives a Bigger Flavor. Other Than That A Great Recipe. I did have some cheddar cheese left in the refrigerator so I added it to the filling, and it was good. If you have problems rolling out the dough buy a pasta machine. Even the best chefs have one it was one of my best investments.
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8 users found this review helpful

Baked Mac and Cheese for One

Reviewed: Aug. 6, 2011
Very Good, I Used Mustard Seed and Crushed It up since I Did Not Have Any Mustard Powder, And I Used chipotle sauce instead of hot sauce.
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2 users found this review helpful

Garlic Mashed Potatoes and Beef Bake

Reviewed: Aug. 9, 2011
I did not care for this recipe.
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3 users found this review helpful

French Crepes

Reviewed: Aug. 9, 2011
Needs A Tad More Sugar.
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6 users found this review helpful
Photo by KingSparta

Chicken Diane

Reviewed: Aug. 13, 2011
The chicken should be sliced in half so they are not as thick just as you would for steak Diane. The chicken should be browned in a fry pan, and popped in the oven for about 5 mins. It’s also missing the Worcestershire sauce. The mushrooms, 3 cloves garlic, shallots, Dijon mustard, And Worcestershire sauce should be flambéed with the brandy, no paprika, and then add a bit of heavy cream maybe 3\4 of a cup. The chicken should be returned to the pan for about 3 mins then serve with diced pan fried potatoes with butter, garlic, a little salt and pepper and rosemary. This sauce also does not make enough for 6 servings you will be fighting over it. 1\8th cup for 6 people. also note that most of the brandy will be evaporated.
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3 users found this review helpful

Green Bean Fries

Reviewed: Aug. 18, 2011
It's missing salt
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4 users found this review helpful

Stromboli

Reviewed: Aug. 22, 2011
The sauce should be served on the side; the sauce should be a marinara sauce, not a jar of spaghetti sauce. If you do use spaghetti sauce you should look at the sodium levels because spaghetti sauce can be salty. Most pizza sauce has less salt than spaghetti sauce.
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5 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 24, 2011
do not cook this chicken to "internal temperature of 180 degrees F". that is totally wrong, "internal temperature of 165 degrees F". Do not cook it for 5 hours, that's just insane. Other than that it was good.
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2 users found this review helpful

Pasties II

Reviewed: Aug. 25, 2011
I added turnips, mushrooms, Beef stock paste (more beef flavor), baking powder for the filling (makes the dough flakier). An official Cornish pasty does not contain carrots but I added them in mine, and are included in many recipes of the times. Traditionally associated with coal and copper miners of Michigan and Minnesota. coal miners would carry them into the mines well wrapped for there lunch. They would have there initials on the pasties (like I have mine on this pasty) so they could tell who they belonged to. It is required that they are shaped like a "D", and they are crimped on the sides. need to add baking powder, turnips, mushrooms, extra beef flavor, and brush the dough with egg yoke to give it a nice brown look. see my picture.
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10 users found this review helpful

Pasty

Reviewed: Aug. 26, 2011
Very Good.
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3 users found this review helpful

Simply Lemon Baked Chicken

Reviewed: Aug. 26, 2011
300° F is too low. I bake it at 350° F this will brown the chicken better also. I take the lemon and zest it and put it over chicken and marinate for a few hours for the lemon to get into the chicken or you will not have the flavor like many others have said.
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4 users found this review helpful

Ground Beef Wellington

Reviewed: Sep. 6, 2011
I figured the refrigerated crescent roll dough would be a bad idea, and I was right. This recipe would be better if you use puff pastry dough.
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5 users found this review helpful

Fast English Muffin Pizzas

Reviewed: Sep. 9, 2011
Soggy, You Need To Toast the Muffins First, I learned This 50 Years Ago When I made Them When I Was a Kid. I Still Eat Them And This Is My Go To Snack, very kid friendly, you can let them make there own and add other items like green peppers, sausage, mushrooms, onions, Olives, ham etc...
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9 users found this review helpful

Ham Rolls

Reviewed: Sep. 16, 2011
I had A Ham Setting Out For Dinner, So I Tried A Slice With Cream Cheese And Green Onions, I Did not like it one bit.
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6 users found this review helpful

Honey Glazed Ham

Reviewed: Sep. 16, 2011
Too Sweet
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1 user found this review helpful

Easy Ham and Noodles

Reviewed: Sep. 17, 2011
It should have used extra sharp cheese, since it was very bland. I did not like the fact that there was canned soup in there. When it would have been just as easy to create a white sauce, and add mushrooms. I did not see any point in the canned milk, and the recipe did not state if it was condensed milk or evaporated milk. I put a thermomiter in the dish and it was not hot in the center at the time in the recipe.
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4 users found this review helpful

Beer Burgers

Reviewed: Sep. 18, 2011
I think it was too much beer, the burger was too tender. I made this three ways I took the 1/4 of beer and put it in a pot and cooked it down to 1 Oz. this still gave the full flavor of the beer, but still made the beef patty tender. I also used 1 oz of dark German beer and a good Belgium beer. The left over beer I drank, I hate waste.
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46 users found this review helpful

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