Em Recipe Reviews (Pg. 2) - Allrecipes.com (10030428)

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Mar. 19, 2008
Very good! The sausage and apple added lots flavor!
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Best Brownies

Reviewed: Mar. 19, 2008
It was very good. But careful not to shake it when it's not done fully.
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Photo by Em

Texas Style Chicken Tequila

Reviewed: Mar. 18, 2008
This is a good recipe but it would be blend if followed exactly. So, here are the changes I made: (1) Use cooking spray. Butter would be too heavy and the leftover is greasy. (2) Marinated whole chicken breasts with 3tbsp each of soy sauce, lime juice, and tequila for overnight. To make the paste (made a day ahead): (3) Doubled the amount of the ingredients for the paste (I actually shopped 2 jalapeno peppers myself!). (4) Also added ~2/3 cup finely chopped cilantro. Sauté the garlic, jalapeno and cilantro together then added the chicken stock, tequila and lime juice (doubled the volume of the liquids too) and simmer to a paste (took ~40min). (5) Drained marinate and brown the whole chicken breasts. Removed the chicken breasts from pan, let cool slightly then tear to strips about the width of 2-fingers. This gave a much better texture than cubed. (6) Because I didn’t think the flavor would be enough with just the paste so in a small saucepan, I reduced 1 cup of chicken stock with 1/2 cup of tequila, 3 tbsp of lime juice, 1tbsp of soy sauce to ~1/2 the volume. I think in the future, I would use more tequila, stock and lime for the paste and eliminate this step. (7) Sautéed the pepper slices for 1 minute and remove from pan (don’t over cook). (8) Sautéed the onion slices then mix in the chicken strips. Sprinkled a pinch of flour (to absorb grease). Mix well. (9) Mixed ~1tsp of arrowroot starch (or any thickener) with ~3/4~1cup of half-&-half, then added to the chicken/onion mi
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Photo by Em

Spinach Stuffed Chicken Breast

Reviewed: Dec. 4, 2007
Yummy! Followed other reviewers' suggestions, I also cooked the bacon briefly. For the filling, I used 8~10oz of frozen spinach with ~1cup of pepperjack cheese, plus addinional spices. The outside of the chicken pices are dredged with seasoned flour mixture. Filled the floured chicken pieces with spinach filling then wrapped with bacon. Lined a dish with aluminium-foil (very easy cleaning), baked covered for 35min and uncover to broiled for 5min but bacon never browned. Still tasted very good!
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Photo by Em

German Potato Pancakes

Reviewed: Dec. 4, 2007
Very good! I did add additional spices.
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Photo by Em

Pan Fried Halibut Steak with Light Green Sauce

Reviewed: Nov. 8, 2007
I used tilapia and also did not add capers. Served it with mash potato and green beans. Great presentation but not very flavorful, I even added extra spices.
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3 users found this review helpful
Photo by Em

Grandma Johnson's Scones

Reviewed: Oct. 31, 2007
Very good and moist! I used lite-sour cream, brushed with egg wash and dusted with sugar. The sones came out just wonderful! I divided the dough into 2 parts and made 2 flavors, one with cranbery/orange (quarted cranbery tossed with sugar) and one with raisen/walnut (plumped raisen with hot water). Both were very good!
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Photo by Em

Manicotti Alla Romana

Reviewed: Oct. 24, 2007
Oh! This came out so good with italian sausage! I think it's a must with italian sausage, don't make this with ground beef. Even with italian sausage, I still added plenty seasoning, mozzarella cheese. Stuffing the manicotti was not as hard as I thought, no problem there! Good entertaining food especially for those guests that are not very experimental. It looks impressive, tast good and not too much work. A note, leftover is not so good.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 24, 2007
So moist! I followed many others suggestions (apple sauce/oil, 1c brown sugar, 2c white sugar, additional spices, chocolate chips...etc) I baked in 2 9*5 pan. Resulted in 2 VERY large loaves!
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Photo by Em

Chicken Tikka Masala

Reviewed: Oct. 24, 2007
Wonderful! My chicken pieces were marm. for 2days. I used 1 can diced tomato and half-&-half with creamy result. The grilled-flavor is intensified the next day! Good make ahead recipe. Now I can enjoy this dish whenever I want at home!
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1 user found this review helpful
Photo by Em

Homesteader Cornbread

Reviewed: Oct. 8, 2007
I followed the recipe, but did add additional 2tbsp apple sauce to the batter! Turn out to be very moist and just right! When I checked at 30min, mine was completly done. I'll check it more frequent and sooner next time.
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Triple Berry Crisp

Reviewed: May 22, 2007
Good! I'll definately make this again!
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Photo by Em

BBQ Pork for Sandwiches

Reviewed: Mar. 28, 2007
I cooked the ribs for ~8hrs at low, and shreded and baked in a 13*9 pan at 315 deg F for ~40min. While making mashed potatos. And frozed the dripping to remove fat, then used the remaining dripping to make gravy! Fantastic while being so easy!
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Chicken Milano

Reviewed: Mar. 28, 2007
Easy and good flavor and even better the next day! I flattened the chicken pieces then very lightly breaded with flour, pepper, tiny amount of salt, paparika and tiny amount of basil, organo, & thyme. Allowed the chicken to sit for 10mins, while getting everything else ready. Started the water for pasta while making sauce. When the sauce is simmering, cooked the chicken pieces. I used 1 cup half-&-half with 1 can (15oz) chicken broth. Thickened with arrowood and flour. Next time I will add some mushrooms and bell pepper.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 20, 2007
Very good! I lowered the oven temperature to 350 and baked for 50min. It was a little over baked so the inside was not very moist, but still taste good. Only used slightly less than 3tbsp each of buttermilk and butter for brushing the outside of the bread. The smell was wonderful while it’s baking in the oven!
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Photo by Em

Guinness® Corned Beef

Reviewed: Mar. 20, 2007
Wow! Very good! My first time making corned beef and it’s so easy and tuned out so wonderful! I made it with a 2.5lb flat cut corned beef brisket and used 1 can of Murphys instead of Guinness, cooked in a slow cooker for 6hrs. (Note: Murphys is similar to Guinness but not as bitter and strong as Guinness, it’s the Irish stout that I prefer. If you don’t like Guinnes try this recipe with Murphys!) I rinsed the beef under water (too bloody!), trimmed fat off and coated with 2tbsp of brown sugar then placed it in the slow cooker. Poured the stout into a bowl, then I added the spice pack came with the corned beef PLUS additional spice (peppercorns, allspice, cloves, thyme...etc) to the stout than poured the mixture into the slow cooker. At 2.5 hrs before eating, I put on "High" and added 6 halved red potatoes, 4 chopped carrots and 1 chopped onion. I added the 1 cabbages, cut into wedges, 1 hr before eating. This came out just perfect, the house smelled wonderful while it's cooking! The beef were so tender, all the vegetables were a bit over cooked so I'll put them in for shorter time next time or just cook them on low(?). I also made the "amazing Irish soda bread" from this site. Highly recommended!! Please give this a try!
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314 users found this review helpful
Photo by Em

Baked Teriyaki Chicken

Reviewed: Mar. 13, 2007
I cut the chicken into large pieces and cooked in a wok on the stove-top, not that great. **Changing my review: FANTASTIC when grilled! Made extra sauce to serve. I have not tried to bake in the oven, but do not cook this on teh stove.
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Fish Fillets Italiano

Reviewed: Feb. 27, 2007
Not very tasty even with lots of extra spice added.
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Apple Crisp II

Reviewed: Feb. 27, 2007
Very good! Here's what I did, as only for my husband and I, I halved the 1st part of the recipe (5 cups of granny smith apples), with 1/4 cup of sugar (I would use even last sugar next time), and 2Tbs water. I also added 1/2tsp nutmegc 1/2 tsp allspice, and a few drops of vanilla extract and a bit of lemon zest and 1/3cup of raisins. I tossed the apple slices and raisins with the mixture and let soak for 20min. I did not half the crust but used 2/3cups of brown sugar instead of 1 cup (I'll use even less sugar next time), and I added 1/2cup of finely chopped walnuts. I cuted in the butter then added additional 2tbs melted butter. Mixed well, then put a layer of crust on top and on bottom. When layering the apple/raisins on the crust, I left the juice behined. Baked perfectly in an 8*8 baking dish. Will make again! Thanks for the recipe!
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Photo by Em

Cajun Seafood Pasta

Reviewed: Feb. 22, 2007
This recipe is Very Good! I used 2cups of half-&-half and 2 cups of milk. I made with 1lb scallops and 0.5lb shrimps. I did not add much more of other spice (pepper) but with addition of ~1/2tsp of cajun spice.
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48 users found this review helpful

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