gapch1026 Recipe Reviews (Pg. 7) - Allrecipes.com (10186321)

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Teriyaki Onion Burgers

Reviewed: Jan. 10, 2010
The teriyaki sauce I had on hand did not say "marinade" on the bottle, it is a thicker consistency that I think is probably more of a glazing sauce. However, that's what I used and with the french fried onions made a very tasty, juicy burger.
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Ranch Dressing and Dip Mix

Reviewed: Jan. 9, 2010
I made the dry mix (omitting the parsley flakes and using onion powder) and I added lemon pepper, extra garlic, dried dill, and mixed with oil to coat oyster crackers that I then baked at about 200 for 10 minutes or so. The ranch dressing mix was an excellent substitute for a purchased package and made a great spur-of-the-moment snack.
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Spicy Chicken Rice Soup

Reviewed: Jan. 4, 2010
This soup ranks among my top choices for using leftover rotisserie chicken and it's even better with broth made from the rotisserie chicken bones & skin. I think a quick saute of the veggies (with the spices added) brings out the flavors even more, then add the broth, rice, and chicken.
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Mushrooms with a Soy Sauce Glaze

Reviewed: Jan. 1, 2010
Forget the side dish...these were so good I ate them all by themselves...and I think they would also make a great topping for a loaded baked potato.
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Mouth Watering Ribs

Reviewed: Dec. 31, 2009
Excellent - but I wish that I'd doubled the sauce!
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Spicy Sweet Potatoes

Reviewed: Dec. 31, 2009
I was baking something else and so couldn't turn the oven up as high or bake the potatoes for as long as the recipe specifies, so I blanched the cubed potatoes briefly, then drained them and tossed them in a large bowl with the olive oil/brown sugar/spices. That worked really well because everything melted and thoroughly coated the warm potatoes without much effort from me! Then I only needed to bake them about 30 minutes at a lower temperature. Excellent recipe.
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Mushroom Chicken Piccata

Reviewed: Dec. 30, 2009
To save time (and a few calories) I merely rinsed the chicken with water before dredging in the seasoned flour. Next time I'll do the onion/mushroom saute first to add a bit more color to the veggies before adding to the chicken. Did not particularly care for the cornstarch-thickened sauce. I think it would be better to just reduce the sauce to intensify the flavors of the individual ingredients.
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Chinese Noodle Salad

Reviewed: Dec. 27, 2009
I've made similar salads but have added soy sauce to the dressing. I like the idea of using the seasoning packet from the ramen noodles because then I don't have to waste it!
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Spiced Honey Pretzels

Reviewed: Dec. 25, 2009
This makes an ordinary snack a bit more special. The shiny glaze that hardens on each individual pretzel is quite attractive. Don't forget to stir the pretzels as they cool! I do think that I would like to try adding some extra spices as other reviewers have suggested.
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Tomato Green Bean Soup

Reviewed: Dec. 24, 2009
I used fresh green beans and crushed tomatoes. Just added the tomatoes at the same time as the beans and let all of the ingredients simmer together for at least 30 minutes. Very tasty and nourishing and I would probably always have the ingredients on hand so it's convenient, too. I used Italian Seasoning instead of all basil and added a small amount of sugar.
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Half-hour Pudding Cake (Montreal Pudding)

Reviewed: Dec. 24, 2009
Liked the flavor of the sauce, but was disappointed with the texture of the cake. One reviewer indicated it was important to bake this in the proper size dish to avoid "rubbery" texture to the cake, so maybe the end results were my fault. I probably won't try this again unless I'm just really wanting something to satisfy my sweet tooth.
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Chicken and Apple Curry

Reviewed: Dec. 23, 2009
Wow. Slightly sweet yet spicy (with my additions) and an absolutely great way to use leftover cooked chicken. I simply simmered the chicken pieces in the sauce, but I'd like to try baking it, too. I did add quite a bit more curry, also cumin and coriander as well as some generous shakes of hot pepper sauce. Using red onion in the curry and fresh cilantro as a garnish gave it plenty of color and I thought made for a nice presentation. Nice served over brown rice.
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Vikki's Red Bean Sausage

Reviewed: Dec. 22, 2009
This has to be one of the tastiest ways to prepare smoked sausage! I halved the recipe as I didn't want 14 servings - only one can of beans (red, not kidney) but a whole can of tomatoes. I skipped the chile peppers and cayenne because the jalapeno flavored smoked sausage I used was enough "hot" as far as I was concerned... Delicious with sweet cornbread and iced tea. mmm mmm
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Golden Sweet Cornbread

Reviewed: Dec. 22, 2009
Just the sweetness and texture that I expect from cornbread. Couldn't resist sneaking a piece before I served it with Vikki's Red Bean Sausage from AR. I think I'll have a piece of the cornbread for dessert, too!
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Tomato Bacon Squares

Reviewed: Dec. 21, 2009
I'm so glad I found this recipe before I settled on making a BLT sandwich. I used green onion and sauteed briefly with the bell pepper in the bacon drippings just to soften a bit. Using mayo is a wonderful alternative to tomato sauce, and like others I doubled the amount.
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Deviled Chicken I

Reviewed: Dec. 20, 2009
Deliciously moist...I added about a tsp of brown sugar to the spice mix because I like spicy but I like sweet, too. The drippings made a fantastic sauce to spoon over the chicken at eating time! I served this with roasted sweet potatoes & red onions that were in the oven for the same time. (The chicken baked covered with foil for the first half of the cooking but then uncovered after I basted with the sauce.)
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Shrimp Durango

Reviewed: Dec. 19, 2009
I'm sorry to say that I was not as impressed with this recipe as I had hoped. I used more lime juice than called for, but the flavor just didn't seem to be there. I thought the sauce was too thin to put over pasta, so just ate the shrimp alone. Will use the leftovers for chipotle shrimp fajitas and hope for a little more flavor that way...
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Roasted Vegetable Medley

Reviewed: Dec. 19, 2009
I think roasted vegetables are the best! Here's the variety I used: sweet potato, white potato, red onion, carrot, zucchini. I tossed the first four vegetables in a large bowl until coated with the olive oil and then placed in the baking pan. Roasted them about 20 minutes and then added the zucchini chunks that were marinated in a small amount of balsamic vinegar, s&p and basil. Roasted about 20 minutes more.
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Hungarian Mushroom Soup

Reviewed: Dec. 18, 2009
A super-declicious soup! I love mushroom soup and these flavors are great. My fault - I had only 1/2 of the mushrooms called for and with the full amount this would be even better.
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Tomato and Avocado Salad

Reviewed: Dec. 16, 2009
The dressing really compliments the flavor of the avocado and tomato. But the amount is WAY too much, especially for just drizzling. Also thought the balsamic vinegar was too strong in the dressing. I'll make this again with some decreased ingredient amounts. (Obviously, my salad presentation wasn't in the wagon-wheel configuration specified. I just fanned the avocados and scattered the tomato slices on top.)
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