Kitschy Recipe Reviews (Pg. 1) - Allrecipes.com (10260775)

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Grandma's Chicken Noodle Soup

Reviewed: Nov. 13, 2010
With a few tweaks, this was hands down the best chicken noodle soup I have ever eaten. My changes were: Saute the onions and celery with GARLIC in 2T butter until lightly golden, then add in the broth. Add 1T butter, black pepper, dried basil, and just a dash of cayenne pepper to the broth. When the broth is boiling, add in a whole cooked rotisserie chicken you pick up from the store. Cover and let simmer for 5-10 minutes. Remove the chicken and take the meat off the bone, shredding to the consistency you like. Meanwhile, add the egg noodles directly to the broth. There's no need to cook them separately. When the noodles are close to being done, add in the shredded chicken and chopped green onions. Let boil until heated through and the egg noodles are done. This was seriously delicious. I didn't have poultry seasoning on hand, so I'm not sure what I was missing with that flavor. The rotisserie chicken gave it plenty of flavor, though. I also used low-sodium chicken broth and did not add ANY extra salt.
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Cajun Chicken Sandwiches

Reviewed: Mar. 18, 2010
We could barely make the seasoning mixture coat one chicken breast, let alone two. We doubled the spice mixture to completely coat two flattened chicken breasts. I would also reduce the celery salt to 1/4 teaspoon and substitute garlic powder for garlic salt. Otherwise the chicken is too salty.
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2 users found this review helpful

Coconut Shrimp I

Reviewed: Dec. 28, 2009
good basic recipe, good flavor. can be made without the egg in the batter if someone has an egg allergy, with little to no detriment
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Becca's Bruschetta

Reviewed: Dec. 28, 2009
it's a really good basic bruschetta recipe, but it's a little bland. Sprinkling a little bit of black pepper over the cheese before baking would probably be a good addition
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11 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jun. 8, 2009
I was not very impressed with this pancake recipe. Even after sifting the dry ingredients, the pancakes came out too dense. Thick pancakes are good, but not when they could be used as paperweights.
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1 user found this review helpful

Spicy Polynesian Wrap

Reviewed: Jun. 8, 2009
This was delicious, if not a lot of work. The only changes we made were adding cayenne pepper and garam masala to the breading mixture. I think the dish would do well with some sort of chili-lime sauce, but all in all the various flavors blended wonderfully.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 8, 2009
Like others have suggested, I used 3 cans low-sodium beef broth in place of water, omitted the salt, used garlic powder instead of garlic salt, and used two packets of Italian seasoning. I also used chuck roast instead of rump roast. I shredded the meat an hour before it was time to eat and let it simmer in the broth. We served the beef on toasted kaiser and hoagie rolls, topped with provolone cheese.
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Grilled Salmon II

Reviewed: Jun. 4, 2009
The marinade had a great blend of flavors and nicely penetrated the fish. Next time I think I'll try it with a different type of fish, though, as salmon has so much flavor all by itself.
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2 users found this review helpful

Roasted Cajun Potatoes

Reviewed: May 3, 2009
I am not a fan of potatoes, but these were delicious! I followed the recipe exactly, making sure to turn the potatoes every 15 minutes, and everything was perfect. Next time I'll add a little more cayenne, as we're a fan of spicy foods, and a little more salt. I made these yesterday and am already making them again today.
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Penne and Vodka Sauce

Reviewed: Jun. 5, 2008
Delicious and easy. I used 1/2 pound of pancetta total and added garlic and red pepper flakes to it while cooking.
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Lime Chicken Soft Tacos

Reviewed: May 18, 2008
These were absolutely delicious! They tasted like something I would buy at a Mexican restaurant. I did make some alterations, however: I marinated the chicken strips with the juice of one lime and the called for amounts of red wine vinegar and sugar for 30 minutes. I made another batch of the marinade to set aside, again using the juice of one lime, to add to the chicken while it cooked. I included a chopped shallot and garlic as well. And as another member said, the cilantro is necessary.
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Maple Salmon

Reviewed: Apr. 7, 2008
I added dried ginger and orange juice to the marinade to enhance the flavors. Although I know fish isn't supposed to marinate like heavier meats, I would suggest marinating the salmon longer if you want the flavors to really penetrate the fish.
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Thai Green Curry Chicken

Reviewed: Mar. 6, 2008
A very tasty curry dish, although it requires more curry than called for to really bring out the flavor.
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Three Cheese Manicotti II

Reviewed: Mar. 1, 2008
I used jumbo pasta shells instead of manicotti, and the final dish was amazing. I added Italian sausage to the sauce to spice it up a little. Overall, an excellent meal with excellent leftovers.
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 19, 2008
By far the best banana muffins I have ever had.
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2 users found this review helpful

Basil Cream Chicken

Reviewed: Dec. 13, 2007
This recipe had an amazing flavor. It's time-intensive, but well worth the effort. I used half and half instead of heavy cream, but the sauce was still on the thick side. Next time I'll add more chicken broth. I also added parmesan cheese to the bread crumbs for the chicken coating, and it turned out quite nicely.
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Big Soft Ginger Cookies

Reviewed: Dec. 10, 2007
Excellent recipe. Very easy to prepare, although refrigerating the dough does help to firm it up a little if you have a problem with getting your hands dirty. I added half a teaspoon of nutmeg and did not add orange juice. The blend of flavors was very balanced, and I preferred the almost pumpkin taste of these cookies.
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Pina Colada Muffins

Reviewed: Dec. 4, 2007
The flavor of these muffins was really off. I had to double the amount of crushed pineapple used in order to taste it at all, and I don't believe the rum extract added a good flavor to the finished product. Because I had to adjust the ingredients, I ended up with almost double the batter, and the cooking time isn't accurate. 400 degrees is a better bet if you're going to chance it on these muffins, but keep an eye on them.
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2 users found this review helpful

 
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