gapch1026 Recipe Reviews (Pg. 16) - Allrecipes.com (10186321)

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Cheesy Confetti Rice

Reviewed: Apr. 1, 2009
Just the side I was looking for to go with my leftover steak...I did cut the recipe in half for all ingredients EXCEPT the can of green chiles. I also didn't have any pimiento or roasted red pepper, so just sauteed some chopped red bell pepper with the onions and rice. Cheddar Jack cheese gave the rice some extra color and snipped fresh chives added to the confetti look. A keeper in my book.
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Rustic Sausage Pasta

Reviewed: Mar. 29, 2009
A great last-minute dinner decision. I used 1/2 pound of bulk fresh pork sausage, one medium shredded zucchini, canned mushrooms, and 1 entire undrained can of fire-roasted garlic diced tomatoes. I did add more of the spices since I wasn't using Italian sausage and a few drops of hot pepper sauce. A different and delicious pasta - good with crusty garlic bread.
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Singapore Noodles

Reviewed: Mar. 26, 2009
I was pretty impressed with this recipe - used only shrimp for the meat and onion (both yellow and green), bean sprouts, and red bell pepper for the veggies. Angel hair pasta instead of vermicelli. And...for a change I used just the seasonings the recipe called for instead of modifying the taste. It probably took longer to boil the water for the pasta and peel the shells off the shrimp than it did to cook this!
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Chive Cheese Biscuits

Reviewed: Mar. 25, 2009
Great texture! I would say these biscuits have a very mild taste - wouldn't necessarily call them bland, however I did add some parmesan along with the cheddar cheese and used cold butter for the shortening. Good alongside my Chicken Primavera. If I want a biscuit with more savory flavor than "regular biscuits", I'll make these again.
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Oven Fried Potatoes II

Reviewed: Mar. 24, 2009
I cut the potatoes into thin fries and par boiled them for about 4 minutes before tossing with the oil and lemon juice. Added a few shakes of seasoned salt and oregano. Very good. (Even though I boiled the potatoes to give them a head start, I had to bake them much longer - maybe 15 minutes more - to get them as crispy as I like.)
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Italian Sausage, Peppers, and Onions

Reviewed: Mar. 22, 2009
I made this both the "traditional" way of browning the sausage and as more of a pasta sauce with crumbled sausage. When I made the "sauce" I added diced roma tomatoes. Both ways are excellent.
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Peanut Butter Cornflake Crunch Bars

Reviewed: Mar. 21, 2009
This rates a 5+ for being something so good but easy to mix up. Adults love them too...a hit at cookouts. I do change the recipe slightly by using only 8 cups of corn flakes. I cut back on the white sugar to about 3/4 cup and boil the sugar/syrup mixture for a minute before adding the pnut butter. Also add 1/2 tsp vanilla. I mix semi-sweet chocolate chips and a little milk to make a glaze to drizzle on top of the warm bars.
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Colcannon Irish Potatoes

Reviewed: Mar. 20, 2009
To save a bit of cooking time, I sauteed the onions and the cabbage while the potatoes cooked, then added them together and mashed with butter and s&p. Used bagged cole slaw mix, so ended up with a little extra color in this dish from the pieces of carrot. VERY tasty garnished with a dollop of sour cream & chives.
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Caramel Grapes

Reviewed: Mar. 19, 2009
Absolutely a 5 for taste; however I do agree with the other reviewers that there is much too much dressing. Not a problem because the amount that's left is going to make a yummy fruit dip snack for me later... For calorie counters, how about just serving the grapes with a dollop of the dressing on top? Next time I make this, I hope to have fresh mint from the garden as I think it would be a great addition and garnish. Thanks for the quick and easy and GOOD tasting recipe.
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Portobello Mushroom Stroganoff

Reviewed: Mar. 16, 2009
I thought that this was a super-delicious meatless entree - with additional seasonings. I added quite a bit of paprika & garlic to the onion/mushrooms. I'm not vegetarian, so used beef broth to which I added some worcestershire sauce. Cut back on the amount of sour cream, but could have used even less. And I was making just two servings, but used an entire 8oz pkg of white mushrooms.
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Amy's Delicious Turkey Burgers

Reviewed: Mar. 15, 2009
Quick to mix and tasty. I only made half a recipe (2 servings) so separated an egg and used only the whites.
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Aloo Phujia

Reviewed: Mar. 15, 2009
Like many of the other reviewers, I really enjoyed this recipe although I would have liked it to have been spicier. I even added more of the turmeric, cumin, plus some curry spice. Next time I make it I'll add MORE and maybe also use canned tomatoes to make a sauce. Yogurt is a very tasty garnish for this.
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Jam Muffins

Reviewed: Mar. 14, 2009
I thought that adding the jam to the muffins was a great idea. I used apricot jam and added a tiny amount of almond flavoring to the batter. I tested the muffins at 16 minutes and they were already overbaked! So as a result, they were dry, but the taste was very good. I'm going to try them again, but either cut the oven temp down some or be more careful with my timing.
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Classic Macaroni and Cheese

Reviewed: Mar. 12, 2009
I had never made Mac and Cheese in unmixed layers - had a can of evaporated milk on hand that needed to be used - so thought I'd give this a try. I did toss the cooked pasta with butter before adding it to the baking dish and layering it with the shredded cheddar cheese. Used a little more than 1 cup of evaporated milk for half the recipe. Be sure to let this "rest" a little after taking it out of the oven before serving. Guess I'll have to buy another can of milk now so I can make this again...
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Chicken Scarpariello

Reviewed: Mar. 12, 2009
Can I give this more than 5? It was absolutely delicious. I made double the sauce so I could eat it over boiled new potatoes, but instead ended up with wonderfully glazed chicken with not much sauce left in the pan... instead of dredging the chicken in the flour (which I seasoned with a small amount of poultry seasoning, salt, and pepper) I shook the chicken pieces to coat in a plastic bag. Used a sweet white wine from a local winery, and substituted homemade chicken broth instead of water and boullion. The rosemary added such a nice taste. I'm not one that usually enjoys leftovers, but I'm looking forward to these...
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Tangy Cucumber Salad

Reviewed: Mar. 11, 2009
The few extra seasonings in this salad dressing do add to the taste, but my favorite marinated cucumber salad is made with a very simple vinegar/sugar dressing and some dill, preferably fresh. I also prefer that the seeds of the cucumber be removed - a good way to do that is to halve it lengthwise and scoop the seeds and membrane with a spoon.
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Tangy Pear and Blue Cheese Salad

Reviewed: Mar. 11, 2009
I checked out the other pear and blue cheese salad recipes on this site, but decided on this one BECAUSE of the ketchup in the dressing. French/Russian salad dressing is just about my favorite, and other reviewers indicated that this had a bit of that taste. I made the dressing with equal proportions of the vinegar (cider vinegar), sugar, and oil and just added it as needed because it was still too much even though I cut the oil amount in half. I also used gorgonzola cheese. Glad I tried this one!
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Peach Cobbler for Two

Reviewed: Mar. 9, 2009
I used 3 peaches for this recipe; but 2 large ones would be plenty. Added a very small amount of orange juice to the cobbler dough instead of orange peel. I will be making this one again!
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Carrot, Potato, and Cabbage Soup

Reviewed: Mar. 9, 2009
I thought this was a great vegetable soup for a warming lunch on a chilly and rainy Illinois day. I did saute the veggies before adding the stock and although I didn't blend the soup, I did use my potato masher to "round off" the edges. Packaged cole slaw mix cuts the prep time and makes this even easier.
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Sweet and Sour Dipping Sauce

Reviewed: Mar. 8, 2009
I enjoyed this with egg rolls, but at the first taste felt that the vinegar came through too strong. I added some more brown sugar and let it simmer a bit to mellow some of the vinegar taste. Perhaps using rice vinegar the next time would be a solution. I was also a bit skeptical about using the vegetable oil as I have never made a sweet and sour sauce with that ingredient. But after bringing the sauce to a boil with constant whisking, the oil emulsified into the sauce and gave it an especially smooth consistency.
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