fritolay0517 Recipe Reviews (Pg. 1) - Allrecipes.com (10036391)

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Honey Mustard Grilled Chicken

Reviewed: Jun. 13, 2011
Definitely need to do this on indirect heat or you will get charred flesh on the chicken. You will get GREAT grill marks as long as you keep it on indirect heat. The sauce for the chicken is very flavorful. I went lighter on the mayo because I don't like it that much. The mayo clumped up a little bit in the sauce, but as long as you wisk it together really well then it won't get clumpy.
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2 users found this review helpful

Home-Fried Potatoes

Reviewed: Jun. 2, 2011
Added red pepper to go along with green pepper. Also used Russett potatoes instead of red potatoes. For a little added flavor I also added some sausage to the home fries. It was really good, but next time I'll use spicy Italian sausage instead of regular sausage (for added kick). I fried an egg over the top of each serving...incredible!
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1 user found this review helpful

Cheese and Bacon Potato Rounds

Reviewed: Jan. 12, 2011
These were like having a cheesy, bacony chip. They were AWESOME!
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2 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Jan. 12, 2011
Great for a quick lunch.
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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 22, 2010
This was a hit at the dinner party we just threw! Flew right out of the dish. Next time definitely going to use more pepper, and use yellow onion.
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Curried Coconut Chicken

Reviewed: Nov. 26, 2010
Fun, easy curry recipe. It needs to be a little bit thicker though.
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Ravioli alla Caprese

Reviewed: Oct. 19, 2010
This pasta came out PERFECTLY! My mom and I made it for some guests and it was my first time making it, and it was my mom's second time making it. We were both surprised at how easy it was to make and how incredibly tasty it came out.
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Andrea's Pasta Fagioli

Reviewed: Aug. 31, 2010
I followed the recipe (for the most part) and this came out great. I used 1-2 cups of chicken stock and 3-4 cups of water instead of just water, and I believe that added a great depth of flavor. I used the recommended pasta; however, I just cooked the pasta in the pot with all the other ingredients (20 or so minutes from the end of cooking, place pasta in the pot to cook). It turned out GREAT! Just like my grandma and mother made. I love the texture and the flavor of this Italian dish!!!
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Scallop Scampi

Reviewed: Aug. 2, 2010
Like many other reviews, I used butter instead of margarine. I also added more garlic (6 cloves instead of 3). I added the cheese as directed, and I certainly WILL NOT do this next time I make this recipe. The cheese melted pretty quickly and wound up turning very clumpy in the sauce. In the end it didn't make much of a difference in terms of flavor, but it definitely made the sauce difficult to work with while cooking. In cooking the scallops, I didn't rapidly boil them as it says in the recipe. I didn't want them to overcook and become tough, so I just sauted them in the sauce for a couple of minutes and let them finish cooking on low heat (when adding the parsley). I also wouldn't add the parsley until the very last moment before serving. I included some mushrooms in the saute of garlic and onion, and that added a great dimension of flavor to the sauce! Overall, a great base recipe that you can definitely tweak for different variations.
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Sean's Falafel and Cucumber Sauce

Reviewed: Jul. 28, 2010
I highly recommend baking this recipe instead of frying it. 1) It's easier 2) It's heathlier The cucumber sauce is also very good. I stuck to the recipe and everyone loved it. I'd make this is large quantities and just eat with pita or cucumber/tomato salad.
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Becky's Chicken Salad

Reviewed: Jul. 28, 2010
The whipped cream REALLY makes a difference. It takes away some of the heavy mayo flavor and adds a light fluffy favor and texture to the chicken salad!
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13 users found this review helpful

Simple Carnitas

Reviewed: Jun. 27, 2010
Loved it, loved it, loved it. I think next time I will add even more garlic & salt. When it comes to Carnitas, the more garlic & salt, the merrier.
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Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Jun. 27, 2010
I have made this twice. The first time I stuck to the recipe and the fish came out SUPER spicy. There was almost too much seasoning, and the fish couldn't really shine. The second time I made this recipe, I cut the fish seasoning in half, and it came out MUCH better. The corn salsa was also very tasty. Make sure you use the jicama because it makes a difference.
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Colleen's Slow Cooker Jambalaya

Reviewed: Jun. 1, 2010
I give this 5 stars; however, I will agree with other reviews and say that it is very soupy. I followed the recipe to the letter. I cooked rice separate from the Jambalaya, and in the end the Jambalaya came out pretty soupy. Next time I make this, I'll use the extra liquids from the Jambalaya to cook the rice. That will help drain the Jambalaya, and it should give great flavor to the rice.
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Roasted Pork Loin

Reviewed: May 10, 2010
Loved this simple recipe.
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