LittleCleo Recipe Reviews (Pg. 1) - Allrecipes.com (10361939)

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Cordon Bleu Chicken Rolls

Reviewed: Apr. 13, 2011
So good! I used Italian breadcrumbs instead of the cornflakes, but otherwise followed the recipe. They cooked in about 25 minutes. The sauce was super easy, and although it's not as good as a cordon bleu sauce made with heavy cream, it's an excellent lower-fat alternative if you use low-fat soup and sour cream. The sauce isn't great by itself but goes well on the chicken. Of course part of what made this so good was undoubtedly dipping the chicken rolls in the melted butter before the crumbs! Very easy and delicious, will make again.
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Good Old Fashioned Pancakes

Reviewed: Oct. 30, 2010
Delicious! I made the recipe exactly as written. These pancakes are rich and dense and very flavorful. Almost bread-like in consistency. Although my husband an I enjoyed these, they were a bit too thick so next time I'll add a little more milk.
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Sweet and Sassy Pork Tenderloin

Reviewed: Apr. 16, 2010
Excellent! The sauce was tangy, sweet, a bit spicy, and delicious. Very flavorful. I was worried even as someone who likes spicy food that this might be too much spice, but it was just right. This would also be great over chicken or beef. Super easy recipe...thanks!
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Chicken Cordon Bleu II

Reviewed: Jul. 23, 2009
This recipe was amazing! I subbed EVOO for the butter because that's what I had, and it was fine. I also used parmesan cheese as a coating instead of the flour, and this just gave it an extra special kick. The sauce is out of this world. This is my hubby's favorite dish that I make. Thanks!
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Superfast Asparagus

Reviewed: Jun. 25, 2009
Easy, crisp, and delicious! I rubbed the spears with olive oil instead of the spray.
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Dad's Excellent Scallops

Reviewed: Jun. 25, 2009
Wow! My fiance is still raving about this, half an hour later. Very rich and satisfying. I made the recipe exactly as is, though next time I'll use unsalted butter instead of salted.
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Artichoke Spinach Dip

Reviewed: Dec. 31, 2008
So delicious! I've made this recipe a couple of times before, substituting shredded mozzerella for the parmesan, and that was good, but it's even better with the parm! I shouldn't have changed that, haha! I also halved the sour cream and cream cheese, added a couple of gloves of garlic to the butter, and used Barefooting's suggestion of lemon juice - that really does make the recipe. Even though I changed it a bit, it'd still be a five-star recipe in my opinion.
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Famous Pork Chops

Reviewed: Oct. 26, 2008
These are not for anyone on a diet, but they're worth every calorie! I halved the butter to 1/4 cup, and only needed 2 eggs for our 2 large pork chops. Ritz crackers do make an excellent breading. I took the foil off for the last 15 minutes of baking, but the breading was still a bit soggy in the end from swimming in all that butter--I flipped halfway through and also put a pat of butter on top of the chops--but it in no way took from the dish. So easy to make, and so tasty! Give it a try if you're tired of the many recipes that have pork chops smothered in mushroom soup.
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Garlic Dill New Potatoes

Reviewed: Oct. 26, 2008
This was good, but not great. I used dried herbs in place of fresh, b/c that's all I had.
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Grandma Ople's Apple Pie

Reviewed: Oct. 26, 2008
5 stars! I was afraid that the pie would be too sweet but it was just right--I did use salted butter in place of unsalted. I also used Stayman-Winesap apples from a recent apple-picking excursion instead of the Grannys. I followed the recipe otherwise, no cinnamon, no nutmeg. I poured half of the sauce over the apples and the rest over the latticework crust. That was the best part! The caramel sauce really makes a sweet-tasting, buttery, soft but slightly crunchy-on-top crust. Make sure you put a cookie sheet underneath the pie as per other reviewers, there was a lot of overflow.
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Game Day Hamburgers

Reviewed: Aug. 31, 2008
Just incredible! I subbed a mix of shredded white cheddar and gouda for the swiss, and added 1/2 a beaten egg to the meat mixture to help it stick together better. I also topped mine with more cheese and some salsa. The potato (used hash browns) and mushrooms are a unique idea. These burgers are messy, but worth it.
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Strawberry Spinach Salad I

Reviewed: Jul. 10, 2008
This salad was a big hit at my house. Very unique. I didn't have poppy seeds so I left those out, subbed Balsamic Vinegar for white and only used about 1/3 cup of sugar--1/2 cup jut seemed like too much. Blended everything together in the blender for about 15 seconds then chilled for about 30 minutes instead of an hour--no matter, the dressing was still amazing. Tangy, with a bit of sweetness. A very refreshing salad. Oh, I also added crumbled bleu cheese--the perfect touch! This one's a keeper.
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Salmon with Pineapple Tomato Salsa

Reviewed: Jul. 10, 2008
Excellent job, Valerie, 5 stars! I'd give it more if I could! I followed the recipe exactly. Everyone reallly should heed the recipe and save the chilled salsa to serve over the hot fish, the warm/cool contrast lends a nice, refreshing kick. Don't skimp on fresh basil either, it's so worth it! I'll definitely be making this again.
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Garden Pasta Salad

Reviewed: Jun. 15, 2008
Excellent recipe--my fiance and I enjoyed it very much. Tasty, colorful, and healthy. The only thing I did differently was to use a red pepper instead of green, and broccoli in place of the celery. For the dressing, I used only one 16 oz. bottle of Lite Italian dressing, added about 1/2 c. of mayo in a separate bowl, and whisked the two til well-blended, and added to the salad. It made for a slightly creamier dressing. I only give this 4 stars because while it's a very good base recipe for a veggie pasta salad, it didn't "wow" me-- there are no herbs/spices in the ingredients list. Still, very good--will definitely make this again.
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Mango-licious Tilapia

Reviewed: Feb. 2, 2008
What a great recipe! Sweet, tangy, and very fresh-tasing, with a little kick. I had to leave out the avocado but I didn't miss it. I added pineapple chunks to the salsa and covered the fish with slivered almonds before cooking, which really rounded out the flavor. The fish came out great, but the salsa can definitely stand alone. Next time I'll add a little less of the onion and more mango. Otherwise it was perfect!
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Chicken Quesadillas

Reviewed: Sep. 10, 2007
Great recipe--my boyfriend said it was one of the best I'd ever made! Like others, though, I made a few modifications. I sauteed the chicken in olive oil instead of broiling (seemed like broiling skinless, boneless breast would dry it out too much) then added salt, pepper, adobo & red pepper flakes. Mixed with the sauteed onion & peppers then added about a half cup of salsa. Delicious! I left out the bacon & the jack cheese (only had cheddar)but I'm sure with those original additions this recipe would be even more amazing. I did the "fold" method and it came out fine--I've only seen them done that way in restaurants anyway. Great with sour cream. Don't forget to brush the outside with oil or water to prevent sogginess.
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Cool Off Smoothie

Reviewed: Jul. 14, 2007
Great recipe, this was cold and creamy with a great fruity taste, though you cant' really taste the banana. I used frozen strawberries, vanilla yogurt, 3/4 c. OJ, a drop of honey and left out the ice completely. So yummy.
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Chicken Enchiladas II

Reviewed: Apr. 23, 2007
This was a very good recipe! Made it for my boyfriend and we both liked it alot. I really would give it just 4 1/2 stars since it was tweaked a bit, and without the jalapenos it seemed like it'd be bland. Like others have suggested, I doubled the sauce recipe. Used one can of low-fat Cream of Mushroom, one of low-fat Cream of Chicken, since that's what I had. I couldn't get the green chiles, so I subbed 3 jalapenos, finely chopped (I do love spicy!) but next time I'll just use 2. I also forgot the milk but didn't really miss it. I covered half the enchiladas with the traditional red enchilada sauce and the other half with the sauce from this recipe. Both were delicious, but I think I prefer the red a bit more. All in all, a very tasty and interesting recipe. Careful, though--very rich and very filling.
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