Pamela Recipe Reviews (Pg. 1) - Allrecipes.com (10353486)

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Cajun Style Baked Sweet Potato

Reviewed: Oct. 23, 2014
I've made these quite a few times since finding this delicious way of preparing sweet potatoes! Substituted honey for the brown sugar (off sugar these days) and it was still delicious. I usually like to play with spices but did try this one as directed. The blend of the flavors is terrific! Fun way to serve a healthy potato!
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To Die For Blueberry Muffins

Reviewed: Jul. 6, 2014
Easy and pretty muffins. We gave this 3 1/2 stars. I didn't read the other comments prior to making and followed the recipe as is. The cake part of the muffin was bland. Definitely will try again and either use buttermilk or add vanilla and sour cream. I think I'd like brown sugar in the crumble topping better too.
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Grilled Lemon Chicken

Reviewed: Jul. 1, 2014
This is delicious! And very versatile. I've done kabobs with the marinade. That was a huge hit. I also made a large tossed summer salad and prepared the chicken as the recipe called for. Made extra marinade to use as a salad dressing and topped it with the chicken sliced thinly. YUMMY. Only thing I change on the recipe is to add more dijon as I love the punch it gives! Thanks!
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Lemon Chicken Piccata

Reviewed: Jan. 12, 2013
This is one of those recipes you can adjust the ingredients without ruining the basic intent. Thanks LemonLush for sharing this one! I used 2 skinless/boneless breasts cut them in1/2 lengthwise and pounded down; one was larger so I cut it in half too. I like doing that as it makes the end presentation look fancier... Did all browning in a little olive oil (to avoid dairy) adding more as needed but just to finish browingn the chicken . Once chicken was nicely browned and removed to warmed platter, started adding sauce ingredients. Here's where tweaking to taste is easy.... I loved the lemoney favors but if you don't 'adjust'. I added more capers with their juice and flavor and thickened the sauce a little more with flour. And again omitted the butter. End result? Well let's just say there weren't any left overs and I will make this again!
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Flank Steak with Horseradish Sauce

Reviewed: Nov. 3, 2011
This was yummy! Very different flavor for flank/skirt steak than what I usually do. I didn't have horseradish which I'm sure changed the flavor immensely so I used extra Dijon. I have since used the marinade and sauce (minus horseradish) on chicken breasts we put on the grill - really good and different. A keeper. Now I can't wait to try it once I get some horseradish in the house!!! :)
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Devil's Steak Sauce

Reviewed: Jun. 19, 2009
First time I tried didn't have the exact ingredients and tried to improvise. It turned out Ok but not great. So last night did it exactly as called and we all enjoyed it. It added a different flavor/dimension to our steaks (on the sweeter side). No problem thickening but will double the recipe next time!
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Herb-Crusted Chuck Roast

Reviewed: Feb. 18, 2009
the rub was amazing and I'll certainly use that again... the aroma filled the house. But the roast wasn't tender. We like our meat medium rare and it just isn't good for a chuck roast. However - used the leftovers for a beef barley soup that WAS amazing...
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Grilled Peanut Chicken

Reviewed: Oct. 13, 2008
good recipe - made with boneless/skinless thighs and the curry. Will make again.
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Slow Cooker London Broil

Reviewed: Oct. 6, 2008
yes it is quick and easy but I was disappointed as it tastes "out of a can". I used flank - started on high for an hour then low for rest. after 6 hours it was almost over done.
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Mediterranean Chicken with Pepperoncini and Kalamatas

Reviewed: Sep. 30, 2008
wow - this one packs a lot of heat. My hubby loved it! I didn't count the pepperoncinis or the olives - just added them to the bottom of a casserole dish - added 3 chicken thighs(deboned and skinned) on top and poured the rest of the ingredients over all - covered and baked 350 for 30 minutes. Now not sure what to do with the left overs on this one...
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Szechwan Shrimp

Reviewed: Feb. 27, 2008
Bravo - a must make asian dish at home! I over-did the red pepper and it was a tad too spicey for me - but my husband loved it. I used frozen pre-cook/cleaned shrimp and dinner was made in minutes. Longest time was the 20 minutes that the rice took. Enjoy this one with family and friends...
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2 users found this review helpful

 
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