ChefRae09 Recipe Reviews (Pg. 1) - Allrecipes.com (10230418)

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Campbell's® Green Bean Casserole

Reviewed: Dec. 26, 2008
Finally a recipe where the beans aren't swimming in soup! The only thing left at the grocery was cream of mushroom soup with roasted garlic. I was a little nervous at first but it turned out even better. I omitted the soy sauce because the soup had a strong flavor. From now on I will use cream of mushroom with roasted garlic!
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Awesome Baked Sea Scallops

Reviewed: Sep. 26, 2008
This is a good recipe to expand from. I added finely chopped pecans, Emeril essence and garlic powder to the bread crumbs. I didn't use minced garlic or shallots. My husband and I loved them this dish. The scallops were better than any we have had in a restaurant. It took a total of 25 minutes.
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Apple Squares

Reviewed: Sep. 23, 2008
I made these for work and they were a hit. I doubled the amount of apples and used a smaller pan so they would be thicker. Several people wanted the recipe. Make sure you watch the last 5-10 minutes of baking because it is hard to determine when the bars are done.
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 23, 2008
Pumpkin bread has to be moist and this was spot on! This is the first time I have eaten pumpkin bread without nuts in it, next time I will add walnuts. I used half oil/half butter and it added to the wonderful flavor of clover and ginger. I poured melted butter and brown sugar over top of the bread and it was fantastic.
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Pecan Breaded Chicken Breasts

Reviewed: Sep. 23, 2008
Oh man was this good! I was flying around the kitchen in a real hurry to get dinner ready after work. My food processor had just been washed and wasn't dry enough... The pecans picked up the moisture and wouldn't grind down. I added extra flour and everything seemed ok. I baked in the oven at 425 degrees for a short time as the chicken was pounded out very thin. Most of the pecans fell of but the flavor was fantastic!!! I sprinkled the fallen pecans on at the end.
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BLT Salad

Reviewed: Sep. 23, 2008
This was a tasty salad! I was in a hurry so I used 2 bags of romaine mix with shredded carrots, 2 pouches of REAL bacon bits, low fat mayo (instead of the real stuff) and 4 vine tomatoes. The garlic powder really picked up the flavors. The next time I make this I will fry up my own bacon and it will be even better. ALSO if you are planning on having left overs, add croutons separately because they get soggy in the fridge!
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Chicken Pesto Pizza

Reviewed: Jun. 27, 2008
This is a good base recipe. I cooked the thinly sliced chicken in oil/butter mix with red pepper flakes and a little garlic powder. After the chicken is cooked I grate parm & asiago cheese on it and stir around so the cheese melts, the oil helps it stick. I used the pizza dough II found on this site. I rolled it out very thin and spread butter (not melted!) on the crust before spreading the pesto on the crust. Using a little butter adds so much flavor to the pesto and crust. I also used mozzerella cheese with more asiago and parm grated on top. Artichokes would have been a great addition but I didn't have them on hand.
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Key West Chicken

Reviewed: Jun. 24, 2008
The flavor of the marinade was tastey. However, the marinade in the store is just as good. It didn't stick out as an amazing recipe.
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Pizza Dough II

Reviewed: Jun. 24, 2008
This dough is wonderful. I have been testing out different dough in my quest to make the perfect pie. The was the easiest to work with and best tasting. I used an extra tablespoon of salt and in addition to the tablespoon of sugar, I added a tablespoon of brown sugar. I also added an extra 1/2 cup of white flour. The most important thing is the cooking temperature, so watch it closely. The pizza I made was pesto chicken with mozz, fresh parm and fresh asaigo cheese. It was better than any pizza I have had in a restaurant.
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Amazing Whole Wheat Pizza Crust

Reviewed: Jun. 19, 2008
I let the dough sit over night in the fridge. In the morning I worked the dough again and put it back in the fridge until I got home from work. It is amazing how much it rises each time. An hour before dinner I took the it out and sat it on a floured counter to warm up. I split it into 4 pieces and rolled it out as thin as I could. Then I made calzones with turkey pepperoni, artichokes, sundried tomatoes and green olives. I used a mix of mozz cheese and provolone. The sauce was a family recipe. 5 minutes before it was done I sprinkled cheese on top to brown. YUMMY! The only downside was the dough gets soggy when it starts to cool.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Jun. 19, 2008
I made these last night and they were yummy. Probably the best ever. I used 1/2 a cup of Franks Red Hot and 1/4 cup of butter. I dipped them in the sauce when they were still steaming and served them immeadiately.
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Fast and Friendly Meatballs

Reviewed: Apr. 13, 2008
I followed the directions exactly. After the meatballs were cooked I put them in a mixture of bbq sauce (Baby Rays is the best) and chicken broth. I let them simmer on med-low heat for 25-30 minutes.
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Simple Pancakes

Reviewed: Feb. 21, 2008
I made these pretty fast because I ran out of Bisquick. I thought they were more like a crepe. They were sort of rubbery. My Fiance loved them but he got the batch that just came off the griddle so they were hot. I prefer a fluffier recipe.
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Dec. 21, 2007
This recipe was so yummy! I cooked mine for 25 minutes and that was about 5 minutes too long, the edges were a little hard. So I just kept those for myself.
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Make-Ahead Mashed Potatoes

Reviewed: Nov. 23, 2007
This recipe is so yummy and it was great making it the night before! I did change it a bit. I used 8 ounces of plain cream cheese instead of 6 and left out onion powder and used 1 tablespoon of garlic powder. I also left the milk out. I put the whipped potatoes in a 9x13 pan and stuck it in the fridge. The next day I poked holes in the potatoes with a fork and poured 1/4 cup of milk over them. I baked them at 350 for 40 minutes. The family loved them
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