danalison Recipe Reviews (Pg. 1) - Allrecipes.com (10061688)

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Chicken with Asparagus and Roasted Red Peppers

Reviewed: Jun. 23, 2008
This was absolutely wonderful. I sliced the chicken into strips and rubbed it with Kitchen Bouquet (a good trick to give chicken more flavor). Otherwise prepared as written. Was not at all dry. Served over the Cheesy Polenta from this site. Yummy! Added note: Prepared again, this time with diced Italian tomatoes, Cavenders, extra garlic & mushrooms. Served over angel hair. Even yummier!
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Cheesy Polenta

Reviewed: Jun. 23, 2008
Excellent, easy alternative to the store-bought logs, as well as to rice, potatoes & pasta. A bit bland to stand up as a side dish on its own, but great base for something saucy. I put the cold liquid, meal & salt (about half) in the pot and heated them together; no problem with lumps at all. Think I will add more meal next time to firm it up as it chills. Lends itself to lots of options for flavoring (garlic, mushrooms, SD tomatoes, etc.) Will be cooking this a lot.
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2 users found this review helpful

Suki's Spinach and Feta Pasta

Reviewed: Mar. 31, 2009
This was ok but not great for me. Maybe it was the feta -- could not find any but the commercial variety.
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1 user found this review helpful

Southern Pimento Cheese

Reviewed: Apr. 3, 2009
This was pretty good overall, but a bit bland even though it was spicy hot. Think I will use only half as much cream cheese next time for more cheddar flavor.
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1 user found this review helpful

Penne with Chicken and Asparagus

Reviewed: Apr. 25, 2009
Marvelous! Followed others suggestions by halving pasta, upping garlic & broth, adding mushrooms & green onions. Will definitely be making this again when I have fresh asparagus.
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1 user found this review helpful

Shrimp Scampi V

Reviewed: Dec. 1, 2009
So simple but absolutely scrumptious. Used extra garlic and subbed 1/2 olive oil for butter. Otherwise prepped just as written. Highly recommended.
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3 users found this review helpful

Artichoke and Roasted Red Pepper Dip

Reviewed: Dec. 9, 2009
Took this to a church potluck and it was a big hit. Full of taste; don't need a lot per cracker. Couldn't find a leek so used a bunch of green onions; think it would have been even better with the leek. If you use good quality, fresh grated parmesan, as I did, you probably could use a bit less, maybe 1/2 cup. But overall this was a winner. Will definitely be making it again.
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2 users found this review helpful

Pesto Pasta with Chicken

Reviewed: Jun. 5, 2010
This is superb. Looks like something straight from Tuscany, dark and rich. As others suggested, I added mushrooms, red pepper and parmesan, and reduced pasta to 10 oz for 1 lb of chicken. Will definitely make again.
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3 users found this review helpful

Orange Baked Acorn Squash

Reviewed: Jun. 5, 2010
Easy and very good. I used a little orange juice rather than frozen because that's what I had. Adds just enough extra flavors to make the squash a special side dish.
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5 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jun. 5, 2010
This is easy to put together and super good. As others suggested, I used about half the stock called for and added an extra can of whole beans plus some celery. Served with sour cream. Thoroughly enjoyed every bowl.
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2 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jun. 5, 2010
This is really good and easy, too. I used frozen corn and about 1.5 lbs of chicken. Also used dark beer and did not find any beer taste at all, as others have complained about. I think the type of beer could make a big difference. Can't wait for cold weather so I can make this again.
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1 user found this review helpful

Cornbread II

Reviewed: Jun. 5, 2010
If you grew up in the South eating grandma's cornbread on Sunday, you will not recognize this as cornbread. The proportions of cornmeal to flour are backwards at best, and I even increased the meal to 1 cup. Perhaps this is what passes for cornbread in some places, but not around here.
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6 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Jun. 5, 2010
Not terrible, just not something special. Very bland.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jun. 5, 2010
After all the rave reviews, thought this would be special, but it just tasted like onion soup mix to me. Will not fix again.
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3 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Mar. 4, 2011
This is quick, easy and very tasty. I followed others' suggestions by pounding and flouring the chicken without lemon pepper, then sauteing with jarred garlic. Added some lemon juice at the end with extra cream (I used fat-free h&h, which was fine) but did not double seasonings. The sauce was not too thick but worked fine over linguine. Very good if you like capers and cream.
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3 users found this review helpful

Turkey Roll-Ups

Reviewed: Mar. 4, 2011
As written this is quite good. The cream cheese/mayo spread is very tasty. A suggestion that ups this to five stars for me is to add some strips of roasted red pepper. Outstanding!
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2 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jun. 1, 2011
This is a great salad. Only change I made was to increase couscous to 1 1/2 cups, plus increase all else except beans in proportion per others' comments, as I needed a big batch. Will definitely make again.
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3 users found this review helpful

Kecia's Broccoli Salad

Reviewed: Jun. 1, 2011
This was outstanding. Made a few changes as others suggested -- used 1/4 C each craisins & sunflower seeds and only 4 slices bacon, plus Splenda. The amount of broccoli is not very specific, but I used one large crown that yielded 4 C or more. Good advice to cut quite small. Result was better than any similar market salad I have had.
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Corn and Black Bean Salad

Reviewed: Jun. 1, 2011
Everyone raved when I brought this to a potluck. Per others' suggestions, I used less balsamic and added some green onion, roasted red pepper, plus Dijon mustard and garlic powder. Look forward to making this again and again.
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1 user found this review helpful

Great Chicken Salad

Reviewed: Jun. 1, 2011
Wonderful! I use 1 lb chicken to ingredients listed, plus add a green onion and Tony C. To me it is best to chop the veggies a bit first, then add chicken so it remains slightly chunky. But it tastes wonderful either way.
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6 users found this review helpful

Displaying results 1-20 (of 30) reviews
 
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