gapch1026 Recipe Reviews (Pg. 5) - Allrecipes.com (10186321)

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Cream of Spinach Soup

Reviewed: Mar. 29, 2010
Even though I made this using very different steps, I used the same ingredients and so am rating this a 5 for taste. I had fresh spinach to use, so sauteed it briefly in the butter. Sprinkled the flour on top and mixed well, cooking for a minute or so. Then added the milk, chicken granules, onion powder, and a little nutmeg. Served the blended soup with a garnish of sour cream. Tasty.
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Pasta with Mushroom and Zucchini Sauce

Reviewed: Mar. 25, 2010
I grated the zucchini and sliced the onions and mushrooms and added red bell pepper. 2% milk with an added tblsp of butter made this plenty creamy for me. Thyme, salt, and black pepper and a garnish of chives made for a very tasty pasta sauce.
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10 users found this review helpful

Grandpa's Guacamole

Reviewed: Mar. 21, 2010
Instead of sour cream and dry Ranch mix, I just used bottled Ranch dressing. Don't forget to add a few drops of lime juice to the avocado to keep the color bright! Chopped tomatoes and green onion really added to the recipe. Didn't have tortilla chips, so used Town House crackers as dippers.
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13 users found this review helpful

G's Black Bean Soup

Reviewed: Mar. 20, 2010
I adapted this recipe from one that I felt needed more flavor and less liquid. Now it has plenty of flavor and is a thick soup that I think is great served over corn chips for crunch!
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Zucchini and Shells

Reviewed: Mar. 15, 2010
This is fresh tasting, sweet, & spicy - had a hard time stopping myself from getting additional helpings... Instead of the tomato sauce, I used a can of diced tomatoes (undrained) and then only water as needed. Half the amount of sugar was plenty! When I have fresh garden tomatoes, I'll use those.
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4 users found this review helpful
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Popcorn Nachos

Reviewed: Mar. 14, 2010
Really good and tasty snack without much extra effort. Used Mexican style cheddar pepper jack cheese so omitted the red pepper but added some garlic powder.
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6 users found this review helpful
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Banana and Chocolate Bread Pudding

Reviewed: Mar. 12, 2010
I'm not usually a big fan of bread pudding, but this is quite good with the extra flavors of the banana and chocolate. Did not use the kitchen towel (didn't understand why that was necessary) but I did bake in a water bath. Mmmm...a drizzle of chocolate syrup on top!
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7 users found this review helpful
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Seattle Dutch Babies

Reviewed: Mar. 6, 2010
Most of the time I have to be careful not to overcook things in my oven, but with this recipe I had to keep it in much longer than the 15 minutes that was listed. I'm not sure how much longer - I just kept baking it until it puffed and resembled a popover. It didn't turn out to be quite the texture I was expecting, however the taste was good and I enjoyed it with extra butter and a cup of hot tea.
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Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Mar. 6, 2010
Out of necessity I changed the recipe to accommodate my leftovers/veggies in the fridge. I had leftover baked teriyaki chicken which I needed to use - so started the recipe by stir-frying broccoli, mushrooms, white onion, and garlic. Then I added the chicken chunks along with the teriyaki sauce they were baked in. Added the hoisin and chile paste to add to the soy sauce and ginger flavor already in the sauce. Simmered a few minutes and then served over ramen noodles.
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Chicken Teriyaki

Reviewed: Mar. 3, 2010
Loved this recipe but I did change the proportions/ingredients slightly. Instead of the chicken pieces, I used 3 boneless chicken breasts. Only 1/2 cup soy sauce, 1/2 cup white sugar, dried chopped onion instead of fresh, and for the pineapple I used a 20 ounce can of pineapple slices, used all of the juice in the teriyaki sauce, and then cut the slices into chunks. I added the pineapple chunks to the sauce after thickening it before adding to the chicken. And I poured the sauce over the chicken all at one time and then basted while baking. The sauce was SO good over rice!
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27 users found this review helpful
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West African Vegetable Stew

Reviewed: Feb. 26, 2010
This stew fit perfectly with all of the produce I had that needed to be used, but I was a bit unsure at first because of the unusual combination of flavors. Now that I've eaten it, I think it is absolutely delicious. I halved the recipe but used an entire can of chicken broth and no water. I also simmered much longer than stated. This would be great with a bowl of white rice on the side for an "ethnic" potluck or dinner party.
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Caribbean Coconut Chicken

Reviewed: Feb. 25, 2010
Not too coconut-y, just mellow and good. Instead of adding the garlic I sprinkled the chicken liberally with Jerk seasoning before browning and then added more to the sauce. I baked the chicken 15 minutes covered, 15 minutes uncovered, and when I checked it with a thermometer found that it was done a little sooner than the recipe instructs.
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3 users found this review helpful
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Sweet and Mild Cooked Tomato Salsa

Reviewed: Feb. 20, 2010
I submitted this recipe and wanted to note that sometimes I use canned jalapeno peppers instead of green chilies for zestier salsa.
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29 users found this review helpful
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Spinach Cheese Tortellini

Reviewed: Feb. 17, 2010
I think this is a fantastic pasta! It's easy to make and the flavors are wonderful...so was the aroma in my kitchen. I used fresh spinach, chopped roughly and rinsed but not completely drained so that there would be a little extra liquid for wilting. The mushrooms added flavor & texture, but I think this would be good without them, too. A freshly-baked baguette and iced tea made a great meal.
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3 users found this review helpful
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Zucchini and Eggs

Reviewed: Feb. 16, 2010
A very delicious "anytime" dish! I did saute some thinly sliced sweet onion with the zucchini and added a small amount of water to the egg/parmesan mixture. I fixed this for a quick supper served with a handful of grape tomatoes. But it would be good for brunch, lunch, well, anytime!
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Thai Peanut Butter Sauce

Reviewed: Feb. 15, 2010
I needed to make some peanut sauce to use with leftover chicken and noodles. This was probably easier and faster to mix up than the peanut sauce I usually make and quite tasty. I did make a couple of substitutions - Thai chili garlic sauce for the cayenne pepper and rice vinegar for the sherry. I think I might also try using lime juice instead of lemon the next time I make this.
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5 users found this review helpful

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