chefde Recipe Reviews (Pg. 1) - Allrecipes.com (10214568)

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Oven-Roasted Asparagus

Reviewed: Jun. 22, 2014
Excellent recipe, lots of flavor and great taste. I always follow the recipe and go from there. I would cut down on the pepper by half and will use fresh lemon instead of bottled lemon, as to the fact it was what I had on hand. Living in Arizona, I made this on the grill in a alum pan, and had nothing but great raves from the family. A keeper for years to come. Thanks Swedishmilk!
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Grilled Scallops

Reviewed: Jun. 14, 2014
I love scallops, and this recipe is very easy to make. I agree with some of the other reviewers as to the lack of flavor. I always believe in making a recipe exactly the way it is written for the first time and now I can make it my own. Next time I am going to replace the parsley with fresh basil, I believe that the lemon and basil will add a nice touch to the scallops. I will update as soon as scallops are on sale again.
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Chicken and Sausage with Bowties

Reviewed: Mar. 1, 2014
This is a 5 in my book, the sauce is so tasty that I will try it with other variations such as shrimp, mussels, and a white fish, like a fish stew. I used Italian pork sausage and a cabernet wine which was unbelievable. Try it using the original recipe and then get creative! Thumbs up Patricia
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Marinated Grilled Shrimp

Reviewed: Oct. 15, 2011
OMG- MADE ACCORDING TO THE RECIPE AND IT WAS FANTASTIC. SERVED WITH A SIDE OF CHEESE TORTELLINI WITH A SMALL AMOUNT OF HOMEMADE SAUCE AND FRESH GRATED ROMANO CHEESE, IT WAS AWESOME. THANKS FOR THE RECIPE, WILL PASS THE WORD.
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Pecan Cheesecake

Reviewed: Mar. 1, 2011
I MADE THIS FOR THE GIRLS IN MY OFFICE AND THEY ALL RAVED ABOUT IT. I MADE SOME SIMPLE CHANGES AS I USED FRANGELICA AND CUT IT TO 3 OUNCES AS SOME OF THE REVIEWS STATED. WILL MAKE THIS THIS AGAIN WITH MAYBE A TWIST! FOLLOW THE RECIPE AS WRITTEN, COOKING TIME IS PERFECT IF YOU USE A 10 INCH SPRING FOAN PAN. THANKS FOR THE HEADS UP TO ALL THE REVIEWERS. MY CHEESECAKE DIN NOT CRACK AT ALL, IT IS ALL IN THE COOING IN THE OVEN.
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Chicken and Lentils

Reviewed: Oct. 24, 2008
THIS RECIPE WAS GREAT, FULL OF FLAVOR AND SOMETHING OF A CHANGE. I USED RED LENTILS AND SERVED OVER BROWN RICE, FOR THE HEALTH FACTOR. YOU MUST GIVE THIS A TRY. WILL USE THIS AGAIN HOWEVER, I WILL REMOVE ALL OF THE SKIN. THIS IS A KEEPER!
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