Royall Recipe Reviews (Pg. 1) - Allrecipes.com (10101915)

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Bar-B-Q

Reviewed: Apr. 3, 2010
I used this recipe just for a little guidance. I'll give it the 5 star for that reason. I used 3 1/2 pounds of chuck roast that I cooked in a pressure cooker with 2 cups of water and 3 teaspoons of beef bullion, chopped onion and bell pepper for almost an hour and a half. Shredded it and put it in a slow cooker with the liquid from the pot, a can of tomato soup, envelope of onion soup, ketchup, Worcestershire sauce, cumin, chili powder, cayenne pepper, salt,(spices added to taste) and a bit of bottled bbq sauce for just a little added flavor. This was served on homemade hoagie rolls from a recipe for hamburger and hot dog buns from this site. There wasn't much left after 7 adults got through with this dish! I think I'll try it again with hamburger next time, I would be a bit faster to do, but I didn't want the roast to spoil so I used that instead. Sorry for the long read!!
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Chili I

Reviewed: Jul. 17, 2010
I received some wonderful warm "fuzzies" for this dish last night! Made the recipe almost to the letter and it was great. It had a fantastic and wonderful "mole sauce" flavor that is so different from everyday chili. Only changes, I used extra hamburger, sirloin and pinto beans (that's what I had). At the end I added an extra teaspoon of salt and an extra teaspoon of chili powder. Topped with Tillimook sharp cheddar and chopped Walla Walla sweat onion. I had started this in the morning and then cooled it down in a water bath so I could put it in the fridge. I wanted to let it cool to see if I could get the flavors to blend a bit more, you know how things always taste better the next day. Any way after 4 hours in the cold box I heated it up and eight of us enjoyed a wonderful dinner with some great cornbread (Honey Cornbread) from this site! Like others have said, "Don't change it before you've tried it" and DO make it the day before if possible!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 17, 2010
Nothing I can add to all the great things said about this recipe! It WILL be the ONLY chocolate cookie I make now! I made them exactly as the recipe was written except I made mine a little smaller. Got 2 1/2 dozen cookies about 2+ inches.
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Smooth Sweet Tea

Reviewed: Jul. 18, 2010
I don't drink tea but the people that I made it for all loved it. They couldn't believe a non tea drinking person could make such good tea!! LOL!
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Tandoori Fish

Reviewed: Jul. 19, 2010
I made this for a potluck tonight. I don't eat much hot and spicy food but made it per the recipe for others to enjoy. I used Atlantic cod and let it marinade almost 8 hours and cooked the fish on propane grill. I plated the fish on a bed of red and yellow bell peppers that I also grilled with the fish. I was surprised to find out there wasn't the "heat" in the sauce that I thought there would be with a whole tablespoon of cayenne pepper. In fact it was quite mild. Flavor was good and went will with some of the other Indian dishes that were served at the dinner. I would suggest making this as written the first time just to know how the flavors work for you before "adjusting" it!
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Creamy Chicken Lasagna

Reviewed: Aug. 15, 2010
Not a bad lasagna! I made this for a party last week along with the "Worlds Best Lasagna" from this site. Had to be one with chicken as the guest of honor didn't eat beef or pork. It's not lasagna that I'm used to but it was a nice change. I had both on the plate and did like the beef/Italian sausage lasagna better but that's just me!! I did make a few changes. 1. I used two 8oz packages of cream cheese, 4 chicken breasts, and extra mozzarella to extend the filling out a little, 2, used fresh homemade lasagna noodles from an AR recipe. 3, I made homemade marinara sauce from a "doctored" pizza sauce recipe also from AR. With a crowd of almost 20 people I wanted to make a deeper dished lasagna so I made this one double layered. I found that taking handfuls of the chicken mixture and making them into thin patties, I was able to get the filling to layer very even with out trying to "spread" it. Just made too much of a mess. 4, I added lots of spices. I don't recall which ones, but it would be quite bland if you don't help it in that respect. Just let your taste buds guide you alone on that part! I'll keep this recipe and will be making it again! Change is nice once in a while.
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Cajun Bread Pudding

Reviewed: Aug. 16, 2010
I wish I could say how good this bread pudding tasted but I didn't get any!! I was only lucky enough to get some of the praline sauce to put on a nondescript chocolate cake someone brought to the dinner. Everybody else love it so I guess I'll have to make it again!! I followed the recipe close but not exactly. I added extra pecans to both the pudding and the sauce and the sauce I doubled it plus added 1/2 can (7oz.) of sweetened condensed milk. There isn't enough sauce the way the recipe is written but WOW! what a great taste. I'm making more of that just to have on hand for ice cream!. Great recipe!! Oh, and by the way, I made this with 2 batards of "Mama D's" Italian bread from this site Thanks a bunch!
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Cream Cheese Frosting II

Reviewed: Oct. 13, 2010
A very easy and great tasting frosting to go to for all you needs!! It will go to the top of my "go to list"!
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Kalua Pig in a Slow Cooker

Reviewed: Nov. 1, 2010
Oh bradah dis was broke da mouth ONO!! You haoles dat call "bland" need try da real Kalua pig from emu. Just da sea salt and banana leaves with da smoke flava. Made plenty happy at Luau wit dis recipe!! Make again? You betcha brah!!
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Crescent Bacon-Cheddar Pinwheels

Reviewed: Nov. 9, 2010
Great starter recipe! I made pinwheels based on this recipe for a potluck this last weekend. Used my pizza dough (4 cups flour) and divided in half after the it doubled in size and punched down. Spread the dough out on the bread board as far as I could get it to go (about 20x8 or so) and then spread mixture on the dough leaving about 1" or so along the top edge (longest side). I rolled starting with the longest side so the finished pinwheel could be sealed. wasn't too big. (I wanted more of an appetizer size) I also used 1/2c bacon, a vary generous heaping 1/2c of sharp cheddar and just enough ranch dressing (about 3T or so) to hold it together to spread. I did this mixture for both halves of the dough. After each was rolled up I cut them about 1" thick and placed them on parchment with about a 2" separation and let them rise the second time for about 20 or so minutes. Backed at 400* for about 13 minutes or until just getting golden brown on the edges. These tasted great and went over big at the potluck. These would be great to make up and freeze for a quick snack!
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Graham Cracker Crust I

Reviewed: Nov. 16, 2010
Good recipe and easy too. Made a pumpkin pie with this crust and impressed the hostess of the party I took it to. I don't know if she was impressed with the crust, pie, or just the fact that a man could bake a pie!! lol I'll be using this recipe again.
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 16, 2010
It is hard to improve on perfection! I made this pie in a graham cracker crust from this site. Turned out picture perfect! Only change I made was one suggested by one review of 1/2c brown sugar and 1/4c of white instead of the 3/4c of white sugar. Great flavor. I'll be making more of these this month!!
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Hawaiian Blackberry Jam Slices

Reviewed: Nov. 20, 2010
Very good dessert! I've never seen any blackberries here on the big island of Hawaii so I used Mango jam instead. The only other thing I did different was use unsalted Mac nuts as that is all I had on hand and just added about 1/2t of salt to the mixture. I baked mine for about 32 minutes and the inside looked like it could have gone a couple moor. I didn't get as many servings as stated but it was enough for 5 people this evening. Would I make them again? You bet! I will make it again just to try different flavors of jam!
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Nov. 20, 2010
I've been to the mountain and I sees the light! The best eggs I've ever turning into hard boiled!! Followed the recipe as written for a potato salad I'm putting together. I've read and done so many things to get perfection but this has worked the best by far. The last one I tried was Alton Brown's "Steaming" method. I could not achieve the repeated results that I'm sure I'll get from Ken's "recipe". Mahalo, Dude!
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Coconut Macaroons

Reviewed: Nov. 21, 2010
These macaroons turned out soooo much better than the first time I made "Rock hard hockey pucks" 38 years ago!! I followed reviews and added 1/3c of flour to make sure they didn't spread out, and they didn't. Also used 1/2t of coconut extract for more flavor. I topped them with a single raw almond and a dollop of melted semi-sweet chocolate chips. I am going to try these again and do it as the recipe is written just to see how they taste with out the flour. Still not sure about the using almond extra in the amount stated though. All in all a very easy cookie to make. Oh, I did beat the egg white to a firm peak before folding into the coconut.
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Crunchy Potato Salad

Reviewed: Nov. 22, 2010
I made this for a picnic at Volcano National Park yesterday and was a big hit. I liked it better than the last potato salad I made from this site. I didn't have red potatoes or any yogurt so I used russets and sour cream and it still came out very good. I used a bit more than 1 1/2 pounds of spuds so I upped the wet works to from 1/4 to 1/3 + so that the salad wasn't too dry. Oh, and I forgot to add the celery seed! Next time I'll make it per the recipe and up date the review. Aloha!
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Ham Bone Soup

Reviewed: Nov. 22, 2010
Wonderful soup! I did change it a bit as I didn't have the green pepper or beans. I added more Italian style tomatoes and about 1 1/2t of fresh ground black pepper. Now, what do I do with the ham that I bought just to get the bone??!! LOL. I wish I could buy just the ham bone here! Aloha
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Potato Rosemary Rolls

Reviewed: Nov. 24, 2010
I'm glad these are such a good dinner roll... I just made 6 dozen for a big Thanksgiving dinner tomorrow! Made them just as the recipe is written and very happy with the results. I did these in the KA mixer, used instant yeast (didn't have to wait for it to proof), and let it rise in the bowl for about 35-40 minutes. Scaled for 12 rolls and let those set for about 15 minutes and used the egg wash and kosher salt. Baked 19 minutes and started the next batch. Fun, fun, fun, in the Kitchen! Happy Holidays to everybody!!
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Easy Whipped Cream

Reviewed: Nov. 30, 2010
I made this tonight to top "Banana Cream Pie Made Easy" from this site. I screwed it up but still tasted fantastic!! I was in a hurry and tried to follow some of what I read in the reviews. I cut the sour cream back to 1/4c, used 1c of heavy cream (it was already in the bowl LOL!) and used 1/2c of confectioner's sugar!! Best pie I ever made and my company loved it too!! I guess the sour cream toned down the sweetness of the sugar. Next time I'll I won't get so carried away when I get baking!!
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Banana Cream Pie Made Easy

Reviewed: Nov. 30, 2010
I made this for dessert tonight and let me tell you, My guests loved it and so did I!! I put the pie together with the "Graham Cracker Crust I" and topped it with "Easy Whipped Cream" both from this site. I only had 2 cups of heavy cream on hand so I used one for the pie with 2c of half and half. I used 4 large bananas and can't imagine using less for this pie. Also took the advice of other reviewers and omitted the crushed ice step. I don't understand what that was supposed to do. Will I make it again?? You bet your sweet bippy I will!!
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