Veronica M. Recipe Reviews (Pg. 1) - Allrecipes.com (10120175)

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Veronica M.

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Chicken Broccoli Ca - Unieng's Style

Reviewed: Dec. 7, 2010
This was great! It took the original recipe and made the necessary adjustments to make it tasted just like a chicken and broccoli dish from a Chinese restaurant. My only addition was 2 teaspoons of dry sherry, which went into the chicken marinade. (Just for an extra kick.)
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1 user found this review helpful

Pumpkin and Sausage Soup

Reviewed: Oct. 5, 2010
This is a very rich soup. It has amazing flavor. Like many of the other reviewers I didn't have praline liquor so I used a medium amber maple syrup. Also a mild white meat chicken sausage was substituted for the spicy sausage as I am not a spicy food eater generally. The pureeing really makes this soup happen. It doesn't look appetizing before its pureed. But after the soup meets the blender and the cream joins in you have one heck of a good looking and great tasting meal on your hands. I paired it with a chenin blanc wine but a dry riesling would definitely work as well. Thank you MARBALET!
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Cilantro, Avocado, Tomato, and Feta Salad

Reviewed: Sep. 9, 2010
This was fantastic! Perfect for summer time. I made this to pair with salmon. And it really worked out well. This recipe lends its self to modification. For example I'm not much of a jalapeño lover so I skipped that step. The salad was still bursting with flavor. Thanks you Celeste!
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7 users found this review helpful

Asian Orange Chicken

Reviewed: Sep. 9, 2010
Great flavor! I added a bit more orange zest then the recipe required. And only added 1 tablespoon of soy sauce (per another review).
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1 user found this review helpful

Delicate Jasmine Rice

Reviewed: Sep. 9, 2010
Tasted more like a bullion cube then jasmine. But it had a nice flavor overall. Next time if I am pairing this with an Asian entrée I would skip the cube.
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4 users found this review helpful

White Pizza with Roasted Garlic and Green Olives

Reviewed: Aug. 13, 2010
Great pizza! With an Italian cheese blend not much is needed to kick up this recipe. To cut down the cooking time further I purchased pre-roasted garlic cloves from my local Whole Foods.
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2 users found this review helpful

Mediterranean Stuffed Swordfish

Reviewed: Aug. 13, 2010
This was excellent! It was my first attempt at preparing swordfish and the recipe was nearly fool proof. My only change is that I had to broil the fish (on low for 7 minutes on each side). The reviews that suggested mixing the feta and spinach together before stuffing the fish and using the leftovers as a topping were spot on. Also the recipe also lends its self to personal additions like kalamata olives and/or artichoke. Yum!
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1 user found this review helpful

The Best Veggie Sandwich

Reviewed: Mar. 27, 2008
This made for an excellent lunch and as others have said this recipe is incredibly adaptable to what you have on hand. I used Indian naan bread instead of English muffins; a thick hearty guacamole instead of avocado, onions and ranch dressing; broccoli sprouts instead of alfalfa and sharp finely shredded cheddar since I could find smoked cheddar. Skipped the sesame seeds all together, however including them may added an additional texture to this open faced sandwich. Yummy!!
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Chicken Tikka Masala

Reviewed: Jan. 28, 2008
This is one of my all time favorite recipes and I prepare it at least once a month! As stated in other reviews, omit all the salt listed (Would have given this recipe 5 stars but 7 teaspoons of salt is insane!)I substitute the cumin and paprika in the sauce with 3 tablespoons Garam Masala. Also the chicken can easily be replaced with extra-firm tofu. To make the recipe easier to prepare I baked the meat (tofu or chicken) in the oven for 1 hour at 400F instead of grilling it. This restaurant quality!
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2 users found this review helpful

Shiitake Angel Hair Pasta

Reviewed: Jan. 28, 2008
Found this recipe to be a bit on the bland side. I would definitely recommend doubling or tripling the amount of garlic, wine and mushroom. Will not make again.
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Vegetarian Penne

Reviewed: Aug. 20, 2007
This was a really easy recipe to make! I only rated it with 4 stars because it needed a little extra flavor. Personally I like more sauce and I LOVE cheese so got rid of the flour, used 1 cup heavy whipping cream, and added 3/4 cup of Kraft’s grated Parmesan and Romano cheese blend. Also I'm not a big fan of mushrooms so I substituted them for 8 oz of extra-firm tofu. I'm sure shrimp or chicken would make excellent additions to this pasta. Might sprinkle a little cayenne pepper for some extra flair next time around.
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50 users found this review helpful

 
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