gertrong Recipe Reviews (Pg. 2) - Allrecipes.com (10076792)

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Mediterranean Quinoa Salad

Reviewed: May 16, 2013
I used yellow onion, instead of red, because that is what I had on hand and red onion is always a bit strong for my taste. Initially, I made this without the chicken and even adding only half the dressing, it was way too soupy. I then added some chicken, hoping to help the consistency. My husband and I liked it (my daughter ate several bites and my son would not try it), but a little goes a long way. Next time, I will try using red onion and few less olives. I will also add the dressing a bit more gradually to avoid the soupiness.
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Johnny's Spice Rub

Reviewed: Mar. 31, 2013
Not bad, but nothing special. The family wasn't crazy about it.
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Honey Glazed Ham

Reviewed: Mar. 31, 2013
I did this as a last minute change to my usual ham glaze and I'm really glad I did. It was wonderful. I used an 8 lb. spiral ham and lots of whole cloves. Based on other reviewer recommendations and lack of dark corn syrup, I used 1/2 c. brown sugar, 1/3 c. butter and ~1/3 c. honey. I cooked the ham at 325 degrees about 60 minutes, basted every 10-12 minutes and it was perfect - moist and delicious!
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3 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Nov. 26, 2012
Very good. I want to try it without the meat and just use meat filled tortellini.
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Cajun Crawfish and Shrimp Etouffe

Reviewed: Nov. 20, 2012
This was very good. I left out the cayenne pepper and the spice was just right for most of my family. Those who like a little more spice just added more hot sauce.
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1 user found this review helpful

Slow Cooker Cilantro Lime Chicken

Reviewed: Nov. 2, 2012
For taste, I would probably give this recipe 4 - 4 1/2 stars. The reason it gets 5 stars is for a) the simplicity and b) the versatility. This is truly the easiest recipe I have ever thrown in the Crock Pot. I made it for the first time and served the meat with whole wheat tortilla shells, tomatoes, cheese, lettuce, and low-fat sour cream for chicken soft tacos. Everyone loved it. What I love, though, is that every reviewer has done something different with it. It is like getting 50 recipes (more, really) in 1 simple recipe. I can't wait to try all the ideas others had. This will be a great, easy idea for serving a large group while everyone is together over the holidays or for any kind of party. I think I'm going to put this meat into the "Make Ahead Lunch Wraps" that I love from this site. Anyway, I could go on and on, but I am really excited about this new discovery. Thanks for sharing!
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5 users found this review helpful

Bermuda Spinach Salad

Reviewed: Oct. 31, 2012
I left out the croutons and did not miss them. This makes more than enough dressing for 2 salads if you use a bag of spinach 3-4 eggs and about 6 slices of bacon for each salad. This was a better portion for an everyday family dinner.
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Delicious Egg Salad for Sandwiches

Reviewed: Oct. 9, 2012
A very good egg salad recipe.
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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Oct. 9, 2012
I live in Florida and could not find a tri-tip roast anywhere. I asked my local butcher, who was happy to cut one for me. He then asked if I was a California girl, because everyone he has ever had ask for a tri-tip roast was from California. Anyway, I made the roast tonight, in the oven as several reviewers mentioned. I cut the salt in half as others recommended and rubbed the meat first with just enough Worcestershire sauce to moisten it prior to applying the rub. I let it marinate overnight. My roast was just over 2 pounds and I cooked it in my convection oven at 425 for 25 minutes, then turned it down to 325 for another 23 minutes. I then let it stand, covered, for 15 minutes. I initially missed the comment about not covering it in the oven, so it was covered for the first 25 minutes, then uncovered for the last 23. It was done to medium-well, which is more done than I would have preferred, but still incredibly moist, juicy, tender and flavorful!! This is an excellent recipe and a rub that would work on almost any kind of meat. I look forward to trying it on the grill, as described, and also to trying it again in the oven, uncovered for the first part of cooking at the higher temperature. The meat was nicely browned as I did it, but a nice crisp seared skin would have been even better. Excellent recipe! Thanks for sharing!
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3 users found this review helpful

Jennie's Heavenly Slow Cooker Chicken

Reviewed: Aug. 26, 2012
Delicious. A tad on the salty side, but otherwise, no complaints. I served it with over wild rice.
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Seven Layer Magic Cookie Bars

Reviewed: Aug. 19, 2012
All I can say is "crack"
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Easy Chocolate Chip Pound Cake

Reviewed: Apr. 7, 2012
Just enjoying a piece warm and fresh from the oven...mmmm...can I give it 6 stars?
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3 users found this review helpful

Displaying results 21-40 (of 221) reviews
 
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