Workin' cookin' mom Recipe Reviews (Pg. 1) - Allrecipes.com (10247836)

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Chicken Breasts Pierre

Reviewed: Mar. 25, 2008
The sauce was very tasty - a different flavor than normal tomato based sauces. I made it using only 3 chicken breasts and didn't have nearly enough sauce going straight from the recipe. I would double the sauce for sure.
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Super Easy Chicken Fingers

Reviewed: Jun. 18, 2008
It didn't work for me. They didn't crisp up in the oven and were more of a soft breaded chicken finger. Very bland. I was intrigued by the idea but didn't work out. Won't make again.
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Lemon Cream Pasta with Chicken

Reviewed: Jun. 18, 2008
This was pretty good. Took another member's suggestion and added mushrooms and red bell peppers. It was a little too lemony for our taste, but definitely a keeper. Next time, I think I'll cut back on the lemon juice and add artichoke hearts along with the mushrooms and red peppers and chicken.
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Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Jun. 18, 2008
Pretty good. A different flavor for the typical ground beef dinner. I have a hard time coming up with ways to use hamburger, but this was good. Will make again.
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The Best Meatballs

Reviewed: Jun. 18, 2008
I thought the flavor was good, but I used a reduced amount of italian bread crumbs instead of fresh bread crumbs and my husband thought it tasted like cardboard. Maybe the bread crumbs really do make the recipe. It makes a ton - so I froze quite a few and will serve again later.
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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Jun. 18, 2008
This was great. I loved the flavor. I made it for a dinner party and my guests couldn't get enough of it. Looking forward to making again.
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Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Aug. 22, 2008
This was delicious! I'd give it 4 1/2 stars really because I added a bit to it. After reading other reviews, I reduced the amount of pasta to 12 oz. I added only 2 chk breasts, 2 cups of mushrooms (since I like mushrooms), and 1 cup of steamed broccoli (but it could have used 2 cups). I also used a 4 cheese mixture with asiago in it, because my grocery store didn't have asiago. I left the sauce and proscuitto amounts the same and it was perfect and VERY tasty. My husband thought I could have used 16 oz pasta with the amount of chicken used or suggested using less chicken. 12 oz pasta made plenty for 6 servings. I think if I used 16 oz pasta, I would increase the sauce slightly. Overall, it was awesome! Will definitely make again.
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Black Beans with Pico de Gallo

Reviewed: Aug. 22, 2008
The pico recipe is great! I made the pico only to put on carne asada tacos and got rave reviews. So easy to put together. The next time I made the beans and served them as a side dish - pico optional for those who didn't care for it. The beans were very good - bacon grease adds a wonderful flavor. I added more water than it called for because they tend to thicken as the heat - but I also mashed them a bit so it wouldn't be too watery. Will keep to make again - and the pico is definitely a keeper!
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Margarita Grilled Shrimp

Reviewed: Aug. 22, 2008
I think honestly I'd give it a 3 1/2 stars. The first time I made it - I marinated the shrimp for 1 hour and couldn't taste anything. On the 2nd go round, I marinated for 1/2 day and it was much better. I may make again, but will probably look for another recipe.
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Valentino's Pizza Crust

Reviewed: Aug. 28, 2008
This is a very easy and quick recipe to put together - with ingredients I always have on hand. So it definitely gets 4 stars for that. However, I only have a 12" baking stone and I would highly recommend pre-baking the crust at least 10 minutes. I had to bake my pizza for 45 minutes so the middle wasn't doughy. The flavor is very good and I will continue to use but will pre-bake next time.
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Easy Pizza Sauce III

Reviewed: Aug. 28, 2008
Quick and easy! A little too tomato paste-y for my taste. I followed another's suggestion to add 1/2 tsp of sugar, onion powder and basil and thought the flavor was great. Makes enough for at least 2 12" pizzas - maybe 3 if you don't like a lot of sauce. Great to use and freeze the remainder for another time.
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Fish Tacos

Reviewed: Sep. 3, 2008
I'm from San Diego too and no longer live there - these are wonderful and do taste like home. I've been trying to find a recipe similar to fish tacos down there and this is it! Deep frying can be a pain - my deep fryer was small so I had to do several batches of fish, which precluded eating dinner as a family since I had to man the fryer. The only change I made was to only add 1/2 tsp cayenne and 1/2 jalapeno pepper to the white sauce, since I thought it would be too spicy otherwise. It was perfect. I served it with pico de gallo (from the Black Beans and Pico de Gallo recipe from this site). Delicious.
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Baked French Fries I

Reviewed: Sep. 10, 2008
These were just ok. The spice mixture wasn't nearly as flavorful as I was hoping. I would recommend using fresh minced garlic, salt, paprika and onion powder along with the olive oil. I don't think the chili powder added anything. Make sure you have enough oil to coat. Also, if you cut large wedges, then 40-45 min at 400 degrees is plenty. If they're smaller wedges, then check after 20 min and adjust accordingly - probably around 30 min is enough.
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Tomato Pork Loin Chops

Reviewed: Oct. 7, 2008
This was good and very tasty. I would leave out or reduce the fennel seed next time, since it can tend to be overpowering. I overcooked the pork chops, but they still turned out pretty good after semi-braising in the cooking liquid. I used a can of diced tomatoes and no water instead of the tomato sauce. Served with Pasta Roni's parmesan angel hair and green beans. Great, fast weeknight meal.
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Slow Cooker Pineapple Pork Roast

Reviewed: Oct. 20, 2008
This definitely gets 5 stars for easy. I followed other reviewers suggestions and added 1 sliced onion on the bottom of the crock pot and placed my roast on top of it. I used a bone-in 3 1/2 lb pork roast and poured pineapple tidbits and whole cranberry sauce over the top. I added a pinch of garlic powder to the roast along with the salt & pepper. I also added about 1/4c. teriyaki marinade, but it didn't add much flavor and I don't think it needed it. Pork fell off the bone and was very tasty. Great served over rice. Add a vegetable or salad & you've got a great meal.
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Roasted New Red Potatoes

Reviewed: Oct. 27, 2008
I thought these were great. Followed others suggestions to add garlic and spice. I only added minced garlic and some minced onion, since I was serving with the Roast Leg of Lamb with Rosemary from this site. Otherwise, I would have added rosemary too. They were gobbled up.
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Roast Leg of Lamb with Rosemary

Reviewed: Oct. 27, 2008
Lamb turned out wonderfully tender after marinating overnight. I used a 5lb bonelss leg and I added balsalmic vinegar as suggested and used lemon juice in place of the zest to save time. I think I'd marinate longer next time, because although the marinade smelled wonderful, I couldn't taste much of it in my leg of lamb.
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Slow Cooker Turkey Breast

Reviewed: Oct. 29, 2008
Due to my schedule I had to put it in for about 8 hours - all on low, but I still overcooked it. I used a 5 3/4lb turkey breast. I followed other suggestions and put onion, carrot, garlic & celery in the bottom of my crockpot along with 1 C. chicken broth. Even though I rubbed the onion soup mix all over the turkey breast, including under the skin, I didn't notice much flavor. I'm sure if I hadn't overcooked it, it would have been better, but I was looking for something with at least some flavor. The remaining liquid in the crockpot, once strained, made a wonderful gravy however.
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Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Reviewed: Oct. 29, 2008
The combination of ingredients is wonderful, but you could come up with your personal preferences pretty easily - I used feta instead of gorgonzola, but chevre would have been good too. I used mandarin oranges instead of navel oranges, especially because October is not "orange season". The dressing was too sweet for me though - I used o.j. from my fridge and perhaps if you used fresh squeezed o.j. instead, it wouldn't be as sweet. If I make again, I will significantly reduce the sugar so it's not so sweet. Otherwise, it was good.
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French Bread Rolls to Die For

Reviewed: Nov. 10, 2008
For me, these were just okay. I used all purpose flour, which rose just fine, but I ended up letting them rise too long - so they deflated. However, the flavor was nothing out of the ordinary. I'll stick with fresh bread rather than these rolls.
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