gapch1026 Recipe Reviews (Pg. 1) - Allrecipes.com (10186321)

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Cheese and Bacon Potato Rounds

Reviewed: Jul. 28, 2007
I followed the suggestion to slice and fry one potato in a skillet, add the toppings and continue to cook covered until the cheese melts. Such a tasty and complete meal for one served with a side of applesauce! This recipe will be a repeat in my kitchen.
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2 users found this review helpful

Tuna Fish Salad

Reviewed: Aug. 11, 2007
Easy & delicious! I followed the advice to use less mayo (only about a tblsp) and I did not use celery, substituted lime juice for lemon and added fresh cilantro in addition to parsley. Served it on grilled ciabatta bread but I could have eaten it all by itself!
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2 users found this review helpful

Tomato Cucumber Salad with Mint

Reviewed: Aug. 15, 2007
I always have mint growing in the garden and was glad to find another use for it! Had quite a bit of dressing left over after eating the salad so I cut some cherry tomatoes in half and marinated them for another salad the next day. I added some more mint as I really like the refreshing flavor combo.
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Creamy Mushroom Pasta

Reviewed: Aug. 29, 2007
Only 4 mushrooms??? Using an entire package of fresh mushrooms is a must! I also add cooked chicken after I saute the mushrooms to make a complete meal. Adding the cooked pasta to the skillet mixture allows it to absorb all of the good flavors of the sauce. Delicious!
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9 users found this review helpful
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Pasta with Bacon and Peas

Reviewed: Oct. 18, 2007
I really enjoyed the combination of flavors and textures in this recipe. Thought it was a nice change from the usual spaghetti/pasta sauce. I followed the suggestion to use coriander and used parmesan cheese for a topping. I also "swished" out the remaining tomato sauce in the can with a little wine and then added that to the sauce-gave it another flavor layer.
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5 users found this review helpful

Chicken and Cashews

Reviewed: Oct. 22, 2007
I'm cooking for one so it's great to find a recipe that's tasty but makes a small amount. I like lots of sauce, so I doubled the sugar, the cornstarch and the water but left the amount of soy sauce as the original recipe listed it. That was plenty for my taste. I also added some red pepper flakes and some garlic powder to the onion/chicken saute. Served it with the Brazilian White Rice recipe from this site. With cooked and buttered carrots as a side, it was a good meal that I'll make again.
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2 users found this review helpful

Carrot Ginger Creme

Reviewed: Oct. 27, 2007
This is a great soup recipe. I wanted something a little different but easy and with ingredients I keep on hand. This fit perfectly. I did make a few changes in that I used fresh grated ginger, chicken broth, I added some chopped fresh cilantro and cooked it with the carrots, and about 1/3 cup of orange juice to add a little sweetness. I finished it with 2% milk and it was good!
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1 user found this review helpful

Caramel Pudding

Reviewed: Oct. 28, 2007
I love the taste of brown sugar and that's why I was attracted to this recipe. BUT... although the taste was great I really don't care much for puddings made with flour. So if I make the pudding again, I think I'll try about 2Tblsps cornstarch to 2 cups 2% milk. I also mixed it my usual way for making puddings, start with the dry ingredients in a saucepan, slowly whisk in the cold milk, cook until it reaches the boiling point, mix some of the hot liquid into the beaten egg and then add all back to the pan. Cook a little more and then add the butter and vanilla after removing from the heat. Maybe make a "fancier" dessert out of this by layering toffee chips, angel food cake cubes and the pudding in parfait glasses???
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6 users found this review helpful

Homemade Vanilla Pudding

Reviewed: Nov. 1, 2007
Vanilla pudding is one of my favorite desserts... I dissolved the dry ingredients with cold milk and then proceeded with the cooking because that's the way I've always made pudding. The first time I made this I used whole milk and was satisfied with the taste and texture even tho it didn't have egg. I made it again using 1% milk and didn't care for the rubbery-texture I ended up with. This time I made it with 2% milk and cut the cornstarch to 2 1/2 Tblsps... I absolutely love the flavor of this pudding and it's so easy to make (It's good warm poured over sliced bananas!)
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Chicken Tortilla Soup

Reviewed: Nov. 3, 2007
So easy and good. Had leftover cooked chicken that I needed to use and was only making 2 servings so just chopped a fresh tomato and added extra seasonings, oregano, coriander, and more garlic. Instead of using cornstarch to thicken the soup, I stirred in sour cream and ladled it over crushed tortilla chips. I also added the fresh cilantro to the soup as it was simmering so the flavor was distributed throughout. I'll make this soup again soon!
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19 users found this review helpful

Marinated Baked Pork Chops

Reviewed: Nov. 4, 2007
The inexpensive pork chops I used were tender and moist. Next time I'll probably double the amount of sauce and marinate the meat overnight in half of it, saving the rest to actually bake the chops in and perhaps use cider vinegar instead of lemon juice to add a bit more tang to the sauce. I did drain the chops halfway through the cooking as others did. An update to my initial post: The leftovers made excellent Pork Fried Rice. I cut up the pork and added it (along with the leftover sauce) to white rice that had been briefly sauteed with green onions. Then pushed everything to the side and scrambled an egg. Mixed all back in together and enjoyed my lunch.
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2 users found this review helpful
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Brazilian White Rice

Reviewed: Nov. 6, 2007
Simply the best way I've found to make rice. I do prefer basmati but other than that I changed nothing.
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2 users found this review helpful

Eggless Chocolate Cake II

Reviewed: Nov. 16, 2007
I have used a similar recipe and it's one of my favorites because it's a moist cake that is easy and quick to put together. Some of the other reviewers said the cake was lacking something in flavor. Try adding about 2 tsps of cider vinegar to the water, oil, and vanilla mixture.
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6 users found this review helpful

Garlic Baked Potato

Reviewed: Nov. 16, 2007
I loved baking the potato this way. But I did pierce the potato several times and then brush on the oil with the garlic powder and salt mixed in, I think the flavor went inside that way instead of just staying on the skin. I also baked them on foil and on a baking sheet to eliminate the drips and make it easier to handle. The extra potatoes I baked made great cubed and fried leftovers!
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67 users found this review helpful
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Peanut Butter Noodles

Reviewed: Nov. 21, 2007
VERY VERY GOOD! One of my favorites and just as good as peanut noodles I've had in a Thai restaurant. I do like to use ramen noodles (cooked without the seasoning packet) and I add 1 tsp of lime juice and 1 tsp of rice vinegar to the sauce... Can't count how many times I've made this, but today I tried it with cubed, fried tofu. I fried the tofu in butter and then simmered with the sauce for a few minutes and garnished with green onion. It was very good too...
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2 users found this review helpful

Super Al's Cocktail Sauce

Reviewed: Nov. 22, 2007
I used cream-style horseradish instead of fresh and golden brown sugar instead of dark but it was still "super"!
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Banana Muffins with a Crunch

Reviewed: Dec. 1, 2007
I used Grape Nuts Trail Mix Crunch with Raisins and Almonds as the granola (twice as much as the recipe called for) but then didn't use coconut or walnuts. And I followed MADISONRAE's suggestion for mixing and they came out perfect. Thanks for a great way to use ripe bananas!
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Orange Pork

Reviewed: Dec. 4, 2007
I thought the flavor combination of the sauce sounded delicious but had some leftover cooked pork roast to use. So I made the sauce (with the addition of some garlic & ginger) as called for, and then added the shredded pork and some green onion. I served that over Garlic Baked Potatoes (recipe from this site) and finished the meal with Cornstarch Chocolate Pudding (also from this site). It was great.
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Curried Beef a la Tim

Reviewed: Dec. 13, 2007
Spicy curry, sweet raisins, tart apples, tender beef, and fragrant basmati rice...what a great taste! On my initial try of this recipe I used stew beef and found that I needed to simmer longer than stated. This time I used thinly sliced flat iron steak and it was ready within the 35 minutes simmer time. Also substituted ketchup for the tomato paste and hot Indian curry paste for the powder.
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Bryan's Sweet and Hot Tomato Pasta Sauce

Reviewed: Dec. 22, 2007
I'm really sold on this sauce - it's so good! The multiple times I've made it I've used tomato sauce only instead of the tomatoes/paste combination and to give it a bit of texture I saute finely chopped onion with the garlic. I also like to add some oregano along with the celery salt.
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