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

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Caribbean White Beans

Reviewed: May 8, 2008
So good! I used Jamaican Jerk seasoning and yellow summer squash. A few red pepper flakes for heat and some brown sugar for sweetness.
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'Out of Salad Dressing' Salad Dressing

Reviewed: Apr. 21, 2009
I don't usually keep bottled salad dressing on hand, so I'm always glad to find a dressing that I can adjust to the amount I need. Didn't really measure as I was making this, but probably used more lemon juice and only added a very small amount of milk. The other changes I made were to add some white sugar and freshly ground black pepper.
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Tasty Sesame Tilapia

Reviewed: Apr. 19, 2009
Great tasting tilapia can't be much easier than this! I marinated partially-frozen tilapia for about 3 hours until they were completely thawed. Since the fillets were so thin, I just grilled them on my indoor grill pan. The boiled and reduced marinade made a tasty sauce to eat over the fish. Served with Onion Rice (from allrecipes) this was a gourmet meal!
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Onion Rice

Reviewed: Apr. 19, 2009
I used yellow onion with a little green onion added for some color. Chicken granules dissolved in water for the broth provided all the seasoning required... this is a simple and tasty side dish that can be "customized" to go with almost any meal. It made a great accompaniment for my marinated and grilled tilapia entree.
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Honey Mustard Dressing II

Reviewed: Apr. 15, 2009
I like this wonderfully mild and sweet dressing with any salad combination - but my favorite is a salad of mixed greens, mandarin oranges, and garlic croutons.
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Kielbasa and Kidney Beans

Reviewed: Apr. 15, 2009
This is excellent - it'ss easy and quick to assemble and it is very tasty. The only suggestion I have is to simmer about 15 minutes after adding the beans so they absorb some of the sauce's flavor.
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Chicken Lo Mein

Reviewed: Apr. 11, 2009
I used ICF chicken and let it marinate frozen in a ziploc bag for about 4 hours. It was still partially frozen and super easy to slice. Wasn't sure if I was to cook the chicken in the marinade, but since the recipe said "all juices" I decided that I would. Used white mushrooms (cut in quarters) and ramen noodles. I did add some oyster sauce as that was suggested by many other reviewers, but left everything else as per the recipe. I can't see anyone not liking this stir-fry!
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2 users found this review helpful
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Spicy Garlic Lime Chicken

Reviewed: Apr. 2, 2009
FANTASTIC flavor! Made the spice rub using 1/8 tsp of EACH ingredient (for just one large chicken breast). I added an additional tblsp of butter at the end to make a sauce that I could serve over sweet potato/white potato hash browns. Did not feel it was necessary to add any additional garlic to the browned chicken. Very mmmmm dinner.
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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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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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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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2 users found this review helpful
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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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15 users found this review helpful
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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 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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4 users found this review helpful
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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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7 users found this review helpful
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Baked Sweet Potato Sticks

Reviewed: Mar. 7, 2009
I had half of a really nice home-grown sweet potato that I needed to use. Had made sweet potato fries before, but with different seasonings. I added a little garlic powder and salt to the paprika and it was great! Be sure to cut the potatoes in thin sticks and stir several times during baking to make them crispier...
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Fruit Dip VI

Reviewed: Mar. 5, 2009
This is so good it's hard to believe there's just 3 ingredients in it...I did add just a TINY amount of milk to make it what I thought was a good dipping consistency. Perfect with Granny Smith apples and walnuts.
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