Chef4Six Recipe Reviews (Pg. 10) - Allrecipes.com (10212495)

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Instant Strawberry Ice Cream

Reviewed: Apr. 24, 2009
This was so good and so easy! My kids helped me make this and were so surprised at how fast I made ice cream! I have made this with various flavors - I made strawberry, raspberry and peach. I used 1/2 the amount of sugar in each ice cream flavor and it was sweet enough. It was very good! I will make it again!
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15 users found this review helpful
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Sweet Pepper Skillet

Reviewed: Apr. 23, 2009
This was really good - I had some peppers that needed to be used up - so I made this - I added some thinly sliced celery and some carrots. I added some freshly chopped basil at the end. I served it with chicken and rice.
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9 users found this review helpful

Healthy Garden Salad

Reviewed: Apr. 23, 2009
This is so good! - and it is really easy to put together! I added about 1 tsp. of cumin to the dressing.
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1 user found this review helpful
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Egg Tostada

Reviewed: Apr. 22, 2009
A quick and easy meal to prepare - I saw this recipe and 5 minutes later - I was eating it! I used liquid egg whites and added a little of the salsa to the egg whites. After I started to eat it, a lot of liquid (i guess from the salsa?)dripped out. Next time I will wrap it with some foil or parchment paper on the bottom to keep everything in. Good recipe.
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PBM Sandwich

Reviewed: Apr. 22, 2009
Super easy to make - This is my daughter's favorite lunch! - Fluffer-nutter!
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1 user found this review helpful
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Byrdhouse Dream Salad Dressing

Reviewed: Apr. 21, 2009
We liked this dressing a lot - Tangy with a subtle hint of sweetness! I added some freshly chopped basil and parsley to the dressing. I cut down a bit on the oil and used EVOO instead of vegetable oil. Thank you!
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Onion Rice

Reviewed: Apr. 21, 2009
Super simple and very easy recipe. I added some crushed garlic cloves.
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Oatmeal Chocolate Chip Muffins

Reviewed: Apr. 20, 2009
I like this recipe because of the high proportion of heart-healthy/good carb. oatmeal and the low amount of oil (as opposed to margarine) (i reduced the oil by half the amount. I also reduced the regular flour by 1/4 cup because of the oil left out, added some shakes of cinnamon and some vanilla extract. I left out the nuts as my kids are not such big fans for them. These were very good and my kids were very excited to have these for breakfast!
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Matzo Brei

Reviewed: Apr. 19, 2009
Another classic recipe. Leave out the salt and pepper and sprinkle it with cinnamon and sugar or some jam for a deliciously sweet passover breakfast!
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5 users found this review helpful
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Kid's Favorite Passover Pizza

Reviewed: Apr. 19, 2009
A classic! Of course this gets 5 stars on passover for being quick and easy and loved by all!
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9 users found this review helpful
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Mushroom Onion Matzo Kugel

Reviewed: Apr. 19, 2009
I made this recipe into a pilaf instead of a kugel. I sauteed the onions and mushrooms and some garlic on the stove top, add the softened matzo farfel, added about 1/4 cup of water with chicken soup seasoning, salt and pepper, once the pilaf cooked a bit I added freshly chopped basil and parsley and one beaten egg to the mixture to make some pieces stick together but not to make the whole mixture too dense like a baked kugel. It was really good!
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Oma's Cottage Cheesecake

Reviewed: Apr. 19, 2009
I used just the filling to make cheese muffins for passover! I substituted 3 tbsp. of matzo meal for the flour and added 1 tsp. baking powder to the mixture. I also added a sprinkle of cinnamon to the mixture and sprinkled the top with cinnamon and sugar. It was delicious - and healthy too!
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Yummy Sweet Potato Casserole

Reviewed: Apr. 19, 2009
I wrapped the sweet potatoes in foil and baked them for about 1 hour to keep them from absorbing too much water and to enhance their flavor. Once cooled, I just squeezed out the flesh - no peeling necessary. I used brown sugar instead of white sugar. I totally left out the butter and milk- it did not need it, and boy did that save a lot of fat and calories! next time I will probably leave out the eggs as I thought they would hold the sweet potatoes more firmly together - but it did not make a difference - the texture was mushy so the eggs didn't add much. I added about 1/2 tsp. cinnamon to the sweet potato mixture. This got rave reviews from all of my guests! I will make it again.
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8 users found this review helpful
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Sweet Potato Oranges

Reviewed: Apr. 19, 2009
This recipe had such a beautiful presentation!!! It really wasn't that hard or time consuming to prepare! I read all the reviews before hand and took the following suggestions - I cut the oranges in half and used a grapefruit knife to cut out the orange, making sure to keep the peel in-tack. I wrapped the sweet potatoes in foil and baked them for about 1 hour to keep them from absorbing too much water and to enhance their flavor. Once cooled, I just squeezed out the flesh - no peeling necessary. I reduced the sugar to 1/2 a cup and used brown sugar instead of white sugar. I totally left out the butter - it did not need it, and boy did that save a lot of fat and calories! next time I will probably leave out the eggs as I thought they would hold the sweet potatoes more firmly together - but it did not make a difference - the texture was mushy so the eggs didn't add much. I added about 1/2 tsp. cinnamon to the sweet potato mixture. As for the topping i wanted to make the topping as stated but I did not have whole pecans I made it with chopped nuts instead next time I will make it with the whole pecans. I used cut pieces of tin foil and wrapped it around the oranges as they baked so that the orange peel won't burn. If I don't use the eggs next time - i will just skip this step and not even bake the orange cups - as the filling was delicious before baked, and no eggs will lead me not to have to do this step. This got rave reviews from all of my guests! I will make it again.
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22 users found this review helpful
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Spring Salad with Fennel and Orange

Reviewed: Apr. 19, 2009
I love this salad. Recently I have been adding some freshly minced garlic to the dressing!
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13 users found this review helpful
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Black Bean Soft Tacos

Reviewed: Apr. 19, 2009
Delicious! I made this in a wrap and also in a hard taco shell with some shredded lettuce! I also made this and placed it into a wrap shell (placed a wrap on a scrunched up piece of aluminum foil sprayed with PAM and lay a wrap on it and baked it for 10 minutes - it crisped up and took the shape of a bowl) - Really good!
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Matzo Balls

Reviewed: Apr. 19, 2009
I changed this recipe a bit - My family likes small light and fluffy matzo balls. I quadrupled the recipe. I used selter instead of water - as the carbonated water helps to fluff up the matzo balls. I used only a tsp. of olive oil instead of the margarine and added some salt, pepper and garlic powder to the mixture. I refrigerated the mixture for about 1/2 hour and rolled them into small balls with wet hands to help keep their shape. I let them boil in slated water with the pot cover on for about 25 minutes - no peaking - or the matzo balls will flip and fall to the bottom of the pot. I did not cook the matzo balls in the chicken soup - as I did not want the soup to become murky from the matzo balls as they cooked. I also froze them in a single layer on cookie sheet and then placed them in a zip lock bag - this way I can take out as many matzo balls as I wanted and they wouldn't be stuck together.
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125 users found this review helpful
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Cinnamon-Raisin Granola

Reviewed: Apr. 19, 2009
This is delicious!!! I quadrupled the recipe so there would be a lot to eat with milk or sprinkled on top of yogurt and parfaits. I have made this recipe with the ingredients - as stated. I placed the sauce ingredients in a microwave safe bowl and microwaved it until all the ingredients combined smoothly. I poured it on top of the granola and baked it at a lower temperature than stated - at 300 so that the granola wouldn't burn. UPDATE - i made this for PASSOVER - but substituted matzo farfel for the oats. It is delicious and so addictive!
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Baked Salmon II

Reviewed: Apr. 18, 2009
Very good!I used only 2 tbsp. olive oil and used freshly squeezed lime juice instead of the lemon juice. I also thinly sliced some limes and placed them on the salmon. The salmon was very moist and did not dry out.
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Pan-Fried Asparagus

Reviewed: Apr. 14, 2009
Really good and so fast and easy. I used a vegetable peeler to peel off the bottom half of the asparagus' skin. Great recipe!
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