YayHeaven Recipe Reviews (Pg. 1) - Allrecipes.com (10040014)

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Kalamata Olive Tapenade

Reviewed: Jul. 29, 2012
Omitted the salt because the kalamatas and capers have plenty in the brine. I had italian parsley on hand and don't know if that makes a difference with flavor vs. the regular curly parsley but this was incredibly delicious. Thanks for the recipe!
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3 users found this review helpful

Greek Chicken

Reviewed: Mar. 2, 2012
For maximum flavor try preparing the marinade mix a day or two in advance (refrigerated) to allow the herb flavors to infuse into the oil. It cuts the marinade time and is much safer than letting the chicken sit refrigerated for longer than it needs to. The dish was magnificent. I served over rice with a tomato, green bean & sprout salad. Will definitely be continuing to make this one!
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8 users found this review helpful

Italian Marinated Chicken

Reviewed: Jan. 2, 2012
So easy and surprisingly loaded with great flavor no matter which brand of italian dressing I buy. It is one of the most versatile basic recipes I have used. The sky is the limit on what to serve it with on the side. We serve it with rice and steamed green beans.
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3 users found this review helpful

Chicken Jalfrezi

Reviewed: Jan. 2, 2012
This is one of my favorite recipes. I have been making it two or three times a month for several months now and can't wait til it turns up on my dinner menu planner as the day to cook it! I use chicken tenderloins instead of thighs and dice up my own fresh tomatoes. I am too lazy to make ghee and can't find it in a store, so I just add 2TBSP of butter as is. I find that it doesn't need to simmer for as long as instructed before everything evaporates out. I serve it over rice and have red globe radishes on the side. What a great combination of flavors! Thank you for the recipe!
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2 users found this review helpful

Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Jan. 2, 2012
I was pleasantly surprised at how close this is to what I get out of a Thai hot pot at an authentic ethnic restaurant! Absolutely delicious! After reading the reviews, I added 2TBSP of sugar and left out the turmeric. I added a few shiitake mushrooms and 1 teaspoon of lemongrass paste. Next time I will make it with chicken broth instead of water and hope to find galangal and lime leaves to refine the flavor. Thanks for the recipe. This will be a staple in our home!
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2 users found this review helpful

Jennie's Heavenly Slow Cooker Chicken

Reviewed: Jan. 2, 2012
I give it a 3. Hubby gave it a 4. I didn't love it but didn't hate it. I would make it again with some changes. As recommended by other reviewers, I used cream of mushroom and not the golden. The dish was very salty. I guess it depends on the brand of dry italian that gets used. Or perhaps it doesn't need butter since I used cream of mushroom instead. Maybe both of those things. Also, I turned the slowcooker on high for a bit and warmed the contents in it (minus the chicken) until they were smooth. I then added the chicken and turned it to the low setting. If I have to use the stove to handle warming 90% of the ingredients, I wouldn't be slow cooking.
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3 users found this review helpful

Japanese Ginger Salad Dressing

Reviewed: Jun. 5, 2011
Way too much olive oil, and I could see that from the get-go. I reduced it to 1/2 cup and it was still a bit too much in the end. Maybe just over 1/3 is fine, leaving the rest of the measurements for the ingredients the same. I replaced the honey with 1tsp of Stevia extract / sugar. It would have been perfect if the oil just wasn't too much but it otherwise tasted like the restaurant style ginger dressing. Thanks for the recipe!
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6 users found this review helpful

Creamy Walnut Sauce

Reviewed: Sep. 5, 2010
Simple and easy and really delicious when tossed with chicken and pasta!
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1 user found this review helpful

Easy Tilapia

Reviewed: Mar. 29, 2010
Super delicious! I didn't use too much salt based on the comments of the reviewer about the capers adding a lot of sodium and that worked out just perfectly. The flavors and the aroma while cooking was fantastic. Served with a side of garlic rice and toasted/buttered sourdough. For sure the rice soaking up the sauce added a lot to the flavor and added texture to this dish. DH and I loved this dish. For sure a keeper!
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3 users found this review helpful

All Protein Meatloaf

Reviewed: Jan. 12, 2009
I did as instructed and also made the following changes: omitted garlic salt and used 1 Tbsp garlic powder, 2 tsp minced garlic, BBQ flavored pork skins. Added 2 ounces of heavy cream, 1 Tbsp oregano, 1 Tbsp cayenne pepper, chopped green onion. Put half the amount of meat in the loaf pan then added 1 cup of shredded cheddar cheese and then put the rest of the meat in the pan so the cheese is in the middle. (Got the idea from Emeril!). It came out so delicious and flavorful and very moist! The grease from the cheese does rise up making it look odd, but it is a great low carb dish that tasted excellent! Will be doing this one again. Thank you!
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24 users found this review helpful

The Ultimate Chili

Reviewed: Sep. 21, 2008
Normally I use the recipe titled "Slow-Cooked Chili" which we all love in the house and I tried this one for a change of pace. For this recipe I omitted the beans, and at suggestion from other reviewers added garlic and onion, used tomato w/mild green chiles. Cooked in a crock for 8 hours on low. It turned out quite bland. It does need extra kick and heat. If there is a next time I would add about 1/4 tsp cayenne. Not sure what else but it does need something. I may go back to my other recipe and add the cumin and red wine +rw vin to that one. It didn't work out for me but ty for the recipe.
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3 users found this review helpful

Mexican Halibut Bake

Reviewed: Sep. 21, 2008
Used orange roughy. Per other suggestions I changed everything that was 3/4 to 1/3 and the amount of sauce was perfect! No garlic oil so I substituted about 2 cloves of minced garlic. FH and picky teen devoured it! It is a keeper. TY for the recipe!
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9 users found this review helpful

Almond-Topped Chicken

Reviewed: May 27, 2008
I used the slivered roasted flavored almonds that are normally used in salads. So quick and easy! For something so simple and quick, it was surprisingly flavorful. Didn't have to make any adjustments. Using real butter is a must! FH says it's a keeper. Thanks for the recipe!
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4 users found this review helpful

Bacon and Cheddar Stuffed Mushrooms

Reviewed: Sep. 20, 2007
Turned out great! Used green onion instead of chopped onion. After initially stuffing them, if you have extra, be sure to pile it on! When the cheese melts it makes space. Will probably add a small dash of garlic salt or garlic powder next time around but overall very easy, quick and tasty! Thank you!
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3 users found this review helpful

Baked Scallops

Reviewed: Sep. 20, 2007
Great recipe! Took the advice on another review and kept the scallops away from the sides so they wouldn't end up chewy. Dried really well to prevent soggyness of the crumbs that others have mentioned. I used 16 oz of frozen small medallions. For lower carbs, replaced the bread crumbs with crushed seasoned (hot/spicy) pork rinds and left the paprika out since the pork rinds have them. Turned out delicious. Would make again!
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3 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: May 8, 2007
After reading many of the reviews I made the following adjustments. Used Polska Kielbasa sausage (available). Used 3/4 cup of chicken broth. Used 5 yellow chile instead of green bell pepper. Used 20 oz. Hunt's diced tomatos with mile green chile. Added a pinch of crushed bay leaf. Omitted celery (preference). Turned out excellently the first time! Full of flavor and spicy! FH said it was a keeper and just as good as the best he's had at authentic restaurants. All ingredients fill the crockpot very tightly. Served with white rice on the side. Recommended as you can use as much or as little of the juice to flavor as wet or dry you like. I will be making this again! Thank you for the recipe!
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3 users found this review helpful

Chicken Divine a la Heaven

Reviewed: Apr. 10, 2007
Easy to make. Curry flavoring was just perfect. Seemed like it needed something else for texture since the chicken and the rice is soft but other things (mushrooms) can be added. So I added a dash of cayenne pepper to the chicken while it cooked. And mixed in minced broccoli florets.
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1 user found this review helpful

Double Tomato Bruschetta

Reviewed: Apr. 3, 2007
I converted recipe to serve 8. As a side dish it would have served 3 generously, and as an appetizer 4 perfectly. I used canned diced tomatoes, drained well. Fresh tomatoes would have been perfect. Used fresh basil as suggested in other reviews. Definitely the way to go. 5 stars for flavor and simplicity. The sun dried tomatoes packed in oil was enormous in cost at $7.60 USD for the jar. The expense is a bit much to me for a casual occasion (totalled nearly $15.00 USD for all non-standard ingreds.) For a dinner party, other formality or special occasion I'd make it again. Not too happy with the expense though. The recipe is great. FH loved it.
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6 users found this review helpful

Slow-Cooked Chili

Reviewed: Apr. 1, 2007
EXCELLENT chili! Easy prep, very flavorful. I sprinkled black peppercorn on the ground beef while browning, also added 1 tsp worcestershire for added flavor to the meat. For crockpot, skipped the kidney beans altogether. Used 4 fresh garlic cloves (chopped) and added 1/4 tsp cayenne. Used canned diced tomatoes that had mild green chile in them. Didn't have tomato sauce so used Classico sausage pepper & onion spaghetti sauce. I insist this helped with kick and flavor! Cooked on high for 4 hours. Topped with sour cream and shredded cheddar cheese. Served with Fritos. FH wasn't hungry when the meal was ready but devoured it when it was served. He is picky about his chili and absolutely loved this, as did I. Thanks for the recipe! It is a keeper!
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3 users found this review helpful

Banana Sour Cream Bread

Reviewed: Apr. 1, 2007
I adjusted this recipe to make 1 loaf in a 9x5 loaf pan = Yield 8 servings. On the conversion for me it says 3 cups of sugar. I halfed this to 1 1/2 cup sugar. This was the only change I made. It turned out absolutely perfect! Any more sugar and it would have been far too much for me. To compensate I dusted the loaf pan a little bit heavier than what the recipe called for. I used 1/2 cup chopped walnuts. FH loved it! It was my first try at baking from scratch in 10 years, so I am very impressed with how easy and yummy it turned out. I will be making this again for sure! Thanks for the recipe!
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4 users found this review helpful

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