Wyattdogster Recipe Reviews (Pg. 1) - Allrecipes.com (1644119)

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Spicy Sausage Quiche

Reviewed: Apr. 8, 2015
I love crustless quiches! I made this for a potluck and it was devoured in no time, so delicious! I used a hot Italian sausage and sauteed the onion with it toward the end, to soften it a bit. I always add a bit of heavy cream to my 'quiches' so for this one, a generous 1/2 cup. Season it to your liking, outstanding!
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Syrup on the Bottom French Toast Casserole

Reviewed: Dec. 27, 2014
Perfect dish for Christmas brunch. Followed the recipe with some changes in amounts. When I began pouring the syrup into the baking dish, it just seemed like there was way too much, like the bread would be swimming in it. I only used about 2/3 of the syrup. I used sliced slightly stale french bread and the amount I had was way too much for a single layer, so I put two full layers of bread in the baking dish. I did add some cinnamon into the egg mixture. I followed others' advice and let the dish sit on the counter about 40" before baking it. The cooking time was spot on, the casserole wasn't soggy at all so next time I will cut back on the syrup quantity and use a double layer of bread again. Everyone just loved this dish and I will make it again and again! There was real maple syrup on the table, some used it, some didn't. Great stuff!
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Fettuccini Carbonara

Reviewed: Dec. 19, 2014
This dish made my family go nuts! A little change I made was to deglaze the pan after removing the chicken, with about a third of a cup of dry white wine (which was just sitting there, open, on my counter). Also, pancetta is amazing in this recipe! One tip for those who have had problems with curdling or the egg/cream mixture getting weird when mixed in: keep the heat fairly low when reducing the sauce, just a simmer. After adding that to the pasta, toss it around a little bit to cool things off. Then, slowly add the egg/cream mixture so that it isn't 'shocked' by the heat. You can add a little of the pasta water to thin things out for serving, if needed. I also added some chopped parsley to the final product, just to brighten it up a bit.
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Harvest Salad

Reviewed: Jul. 1, 2014
Perfection!
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Photo by Wyattdogster

Frosted Banana Bars

Reviewed: Jun. 17, 2014
Oh my goodness, was this ever delicious! Other than cutting the sugar back to 1 rounded cup and adding a bit more banana, I made it as directed. Followed the suggestions of serving it cold and it was unbelievable how good it was. I made my own peanut butter frosting, because I don't care for the taste of canned frostings. So good and so easy!! I'll be making this one often.
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Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Reviewed: Mar. 26, 2014
This recipe made a delicious dinner, like homemade take-out! 5 stars for flavor, 4 stars for method. After reading the directions, I made some changes. I felt that if I just added the carrots, peppers and celery to the wok after the pork was browned, they would still be pretty ‘hard’ when plated, or the pork would be overcooked. I chose to start by partially stir-frying the veggies in a bit of oil (excluding the napa cabbage) just until they began to lose that hardness, then set them aside. I added them back into the wok along with the cabbage after the meat was browned. They were the perfect tender crisp at serving time. The only other change I made was to add a bit of ginger and fresh garlic to the marinade for the pork, and let the meat marinate for a few hours. I also removed everything from the wok with a slotted spoon, before adding the cornstarch slurry to the juices in the pan. The sauce for the noodles was perfectly delish and not too sweet. I think it totally depends on which brand you choose for the sweet chili sauce, my sauce was sweet and spicy because I chose a sweet spicy (Asian) chili garlic sauce. The ketchup type American sweet chili sauce would be a huge mistake! I will make this again, using chicken next time.
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Golden Sweet Cornbread

Reviewed: Sep. 29, 2013
So easy and quick, and delicious! I had some buttermilk on hand so I used that, and subbed melted butter for the oil. Also used half brown sugar and half white sugar....and cut it back a bit. Perfect with chicken tortilla soup at half time!
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Tex-Mex Squash Bake

Reviewed: Jul. 8, 2013
This was very good, and I'd certainly make it again. I found that I needed to add liquid to the pan several times. I had a bit of vegetable broth that I added while sauteing the vegetables and then when I added the tomato paste I needed to mix in some water. Even with the addition of liquid, it still was a bit dry after baking. I think next time I'll use a can of Rotel with the juices instead of the tomato paste. All in all, this recipe is easily adaptable to your liking and we all enjoyed it served over quinoa.
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Grilled Salmon II

Reviewed: May 9, 2013
This makes a great tasting marinade, we couldn't stop sampling it. But after marinating the salmon for a few hours before grilling, I was a little disappointed. I think I was expecting a real knock out dish base on the great reviews, it was good and we all enjoyed it...but it was not a memorable dish. I will try it again but maybe with scallops or chicken. Or, I could just drink it straight up!
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Barbeque Chicken

Reviewed: Apr. 30, 2013
This is fantastic! I expected the sauce to be watery from the reviews, and when you bake the chicken with the foil, the sauce just multiplies so there is plenty for pouring over mashed potatoes. What I did was to increase the sauce for 18 servings and kept the water the same. After simmering the sauce, I set aside about a third of it because it tasted so good, I knew I would want to use it as a glaze. In the last step, I brushed the thicker sauce on the thighs and finished baking (uncovered as directed). Perfect! My husband who loves to douse his meats with ketchup, barbecue sauce, gravies etc., love this chicken just as it is!
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Photo by Wyattdogster

Macaroni and Cheese with Ground Beef, Salsa and Green Chiles

Reviewed: Mar. 12, 2013
For what it is (I call them 'slam-dunk' dinners) this is pretty good. I used 2 boxes of Annie's natural shells and white cheddar and added a minced chipotle pepper (with sauce) into the beef mixture. We like things on the spicy side and this added some good heat. I'll make this again for those nights we're on the run. I served it with a green salad and applesauce. Easy!
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Photo by Wyattdogster

Extreme Chocolate Cake

Reviewed: Feb. 15, 2013
I was happy to find this recipe here. This is one fantastic chocolate cake! I used brewed coffee instead of water because I love that mocha flavor, and made my own chocolate peanut butter frosting. This is pretty close to perfection and everyone loved this cake!
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Photo by Wyattdogster

Shrimp Scampi Bake

Reviewed: Feb. 15, 2013
I cannot say enough about how delicious this scampi is! I only had just over a pound of shrimp but except for the butter (3/4 cup and the rest olive oil), I used the full amount of the ingredients because I wanted plenty of sauce to serve over pasta. I used a coarse dijon and it wasn't overpowering at all....just perfect, and the mustard seeds looked pretty. The only change I made was to stir in a couple of splashes of vermouth before pouring the sauce over the shrimp. This was so quick and easy to put together, just wonderful! Next time I won't forget the parsley!
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Photo by Wyattdogster

Cajun Spice Mix

Reviewed: Feb. 12, 2013
Excellent, used it in jambalaya and as a rub for grilled meats. We like it spicy so the red pepper flakes were a must for us. I double it and keep it in a small jar so I have it on hand.
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Photo by Wyattdogster

Seven Layer Tex Mex Dip

Reviewed: Feb. 10, 2013
Super easy and quick to throw together. I had no mayo so I left it out...didn't miss it, it was great this way. Other changes I made were to stir in a bit of salsa into the refried beans so they weren't so 'stiff' and I also sprinkled the top with a bit of chopped fresh cilantro. This was a hit!
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Cranberry Brandy Slush

Reviewed: Jan. 10, 2013
Oh my, is this ever good! I made this for a holiday get-together using a black cherry bourbon instead of brandy. I put a tub of this in the freezer on the porch....big mistake, even though it was frigid outside that's where all my guests were! A big hit!
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