Semigourmet Recipe Reviews (Pg. 1) - Allrecipes.com (10048479)

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Honey-Garlic Slow Cooker Chicken Thighs

Reviewed: Jun. 11, 2015
This is really easy and Very tasty! I changed a couple of things for personal health reasons. First I doubled the recipe since I had 10 thighs. I used 1/2 cup low sodium soy sauce, and 1 1/2 cups water, 1/3 cup honey and 1/3 cup agave nectar. it was really good, and the chicken was falling apart it was so tender. Next time the only change I will make other than those listed here. Is to cut the basil back just a bit. It was a bit strong for me. Thank you for sharing your recipe it made a really nice EASY dinner for us tonight.
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Tasty Lentil Tacos

Reviewed: Jun. 8, 2015
Okay I am kicking myself for not trying this sooner. Everyone on the buzz was raving about it! It is so easy and makes just enough! And tastes GREAT! I was buying the "Tasty Bite" brand "Madras Lentils" These give those a run for the money! I followed the recipe as written only changing 2 things, aded extra garlic and onion "personal taste" We all loved it! Will definitely be making this again, and again! Thank you so much for this wonderful meatless Recipe!!
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2 users found this review helpful

Low Carb Zucchini Pasta

Reviewed: May 25, 2015
I am AMAZED! as one reviewer stated, I too had just bought the Vegetti and couldn't wait to try this, bought the zucchini a day or two before family showed up for the weekend. (2 of which along with my hubby are diabetics) I did learn one tip. Don't cut off all of the stem top if using the vegetti. or you will just rip chunks out of the top of the zucchini. I Zoodled 2 zucchini just so that everyone could try them. I also didn't use any water or broth, only used a little unsalted butter, 1 clove minced garlic, salt and pepper, sautéed until still firm tender, topped withe (Turkey) Wedding gift spaghetti sauce and a little fresh grated parmesan cheese. OMG! these will be making it to my table a lot now! and will also be making it to my in laws tables too. they were bickering over who got the last of them! LOL! I like some of the other suggestions using pesto, fresh tomatoes, Alfredo even chicken etc.. thank you so much for sharing this amazing idea!!
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Mexican Enchilada Casserole

Reviewed: May 5, 2015
Being the submitter of this recipe. I noticed changes that were made after it was published (not my me) 1) the tomato sauce has been cut way back. I use about 29 ounces, because I make extra for serving after it is plated, as it gets kind of dry the tortillas suck up the sauce. 2) It is Very important to use Gebhardt chili powder because it is very mild tasting and not as spicy and strong as the generic chili powders you buy at the grocery stores. If you are using a different chili powder you will need to cut it WAY down. 1/8 cup to 1/4 cup to taste. once the sauce is warmed you can taste it. 3) the water is to be whisked into the chili powder just enough water to make it the same consistency as the sauce so that it mixes in better and doesn't clump. One last tip I would give is to put the extra sauce in a condiment container such as the squeeze ketchup or mustard bottles. that way you can squirt it over your plated casserole.
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28 users found this review helpful
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Pork Tenderloin Diablo

Reviewed: Apr. 22, 2015
I gave this 5 stars for ease, flavor and technique. Chef John is GREAT at explaining how to make something and really is very easy to follow along. The only thing I would change about this is the amount of horseradish, even though I love horseradish it was too strong for me, (and I just used prepared horseradish not extra hot like Chef did) I would cut to half because for me (personal preference) I felt it took over the flavor and I couldn't taste everything else. I do like to taste all ingredients. still a great recipe. I would also suggest using a meat thermometer that you can leave in while cooking. I was shocked at how fast this cooked in the oven. I took it out at 140 degrees covered and let rest for about 7 or 8 mins while finishing the sauce. The temp came up to 151 before it stopped and started dropping. It was perfectly cooked!
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Cajun Chicken Pasta

Reviewed: Mar. 30, 2015
this was really good! Whole family loved it! Like usual I cut the cayenne down (Heat pansy here) and it actually turned out not spicy enough. It was still really good! Just with the flavor of the spice blend I used you expect a little more heat. and it wouldn't go amiss. Thank you for sharing this one! It will become a regular at our house too, along with some of the other reviewers claims. Revision: I have made this now for the second time. I doubled the recipe, except the butter only used 2 tablespoons of butter. and used half and half in place of heavy cream. I am sure the sauce was a bit thinner than the heavy cream version. but undercooked the pasta by 1 minute. then added to sauce as the two were stirred together the pasta absorbed some of the liquid making it a nice consistency and adding flavor to the pasta. Excellent!
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Slippery Shrimp

Reviewed: Mar. 30, 2015
This is really good. Not something I will make a lot. (personal reasons) but it is a great tasting shrimp dish! And Love the name! Thank you for sharing your recipe with us.
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1 user found this review helpful

Displaying results 1-20 (of 204) reviews
 
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