ChereenH Recipe Reviews (Pg. 1) - Allrecipes.com (10294946)

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ChereenH

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Fried Potatoes

Reviewed: Mar. 5, 2010
Used scallions and fried the potatoes in 1 tablespoon olive oil rather than butter. Fried potatoes........ need I say more? Yum!
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Spicy Bok Choy in Garlic Sauce

Reviewed: Mar. 5, 2010
Makes for a pretty veggie dish. I used baby Bok Choy. Rather than chopping my Bok Choy, I steamed them and poured the sauce over them. Then added a touch of lemon zest.
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Olive Oil Roasted Eggplant with Lemon

Reviewed: Mar. 5, 2010
This is good! I used baby eggplant (about a dozen) and halved them. They were crispy on the outside and creamy on the inside.
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Yummy Bok Choy Salad

Reviewed: Mar. 5, 2010
I love this salad. The Bok Choy is crisp to the bite and has a slight "nutty" taste. I used 2 tablespoons Splenda instead of sugar in the dressing. The dressing was light and a perfect complement to this salad. (I served mine with Mandarin orange slices and crumbled Feta cheese.)
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Chicken Breasts in Caper Cream Sauce

Reviewed: Mar. 5, 2010
This was yummy. I did double the sauce (served the chicken with veggie/rice). I also flattened the breasts and dredged them in flour before cooking. They were moist and delicious!
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Spicy Black Bean Cakes

Reviewed: Mar. 2, 2010
These are excellent! I did add a bit of lite Bleu Cheese crumbles to the "bean batter". I tried pan frying these in a small amount of olive oil, seemed to give a bit more crunch to the outside of the cakes, though they are delicious broiled too! The Lime Sour Cream is YUMMY and I added finely chopped cilantro to it as well.
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Beer Cheese Soup V

Reviewed: Jan. 24, 2010
5 stars for "it doesn't get much easier than this" and "hearty delicious'ness". The diced carrots in this recipe give the soup a very pretty color. I would not omit them. Garnish with a bit of freshly chopped chives and toasty croutons. A definite keeper!
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Cake Balls

Reviewed: Dec. 20, 2008
This is a very simple recipe that produces quite an elegant looking product! I made four different types of Cake Balls in the last few days. I did let my cake cool several hours after baking before crumbling and mixing with the frosting ( I only used 1/2 to 3/4 container frosting... too much frosting will make the cake ball batter a "gooey" consistency) then formed the cake balls and froze them for 2 hours. Freezing them makes them simple to work with. They dipped quite nicely into melted chocolate almond bark, which I microwaved in small batches at a time (as it hardens quickly).... I used a teaspoon to lightly roll the cake ball in the chocolate (this method works much nicer than a toothpick), then before lifting it out with the spoon I tapped the ball gently on the side of the bowl to remove any excess almond bark. As the balls were frozen, they were easy to work with (with no crumbs falling off into the melted almond bark) and the almond bark set up very quickly. You can then freeze the cake balls until you are ready eat them or give them as gifts. They freeze and thaw quite nicely. Great recipe! ** just a side-note.... I needed to make a quick batch of these yesterday and used a ready made angel food cake, rather than taking the time to bake a cake and let it cool... worked great! You do need two angel food cakes to equal the amount of one cake mix however.
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Scrambled Egg Brunch Bread

Reviewed: Dec. 15, 2007
This is a simple and easy recipe. The finished product looks very "pretty". I have made several of these and have frozen them (before baking) with great success. Just take from the freezer and bake at 375 for one hour. This is a nice "make ahead" brunch for the busy Holidays!
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