jcadam Recipe Reviews (Pg. 1) - Allrecipes.com (10375913)

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Easy OREO Truffles

Reviewed: Sep. 20, 2014
This was a big hit and the kids were able to help make them.
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Ham Tetrazzini

Reviewed: Feb. 2, 2011
Quick, easy, tasty. I left out the parsley and pimentos, and added chopped mushrooms.
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1 user found this review helpful

Pork Steaks

Reviewed: Aug. 24, 2010
This was yummy though very salty. I used pork chops.
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Chicken Breasts With Herb Basting Sauce

Reviewed: Feb. 21, 2010
My husband and I really liked this recipe. I generally don't like chicken that is baked in a basting sauce, so I modified the instructions. I used boneless skinless chicken breast tenderloins, because that's what I had. To avoid them becoming dry, I spread the spice mixture on, wrapped them in aluminum foil, then baked them at 350F for 45 min. It was moist and kept the flavor in. Done that way, there was not much dipping sauce, but enough for one meal. I served over a bed of Far East brand chicken-flavored cous cous.
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Soy Sauce Chicken and Rice

Reviewed: Jun. 25, 2009
Quite a nice dish, but as written, sounds very time consuming. Instead, I cut the chicken up into small strips as if for a stir fry, and then fried them in the olive oil with the onion until they were cooked. Then I added the celery, fried that, and then the other ingredients. I covered and simmered for about 20 min, while I made the rice. That was a lot faster. My husband said it tasted a little like stroganoff. It will go onto our monthly rotation. I've also done it exactly according to the recipe and that was tasty too but very heavy. We decided next time we will try it replacing the cream of chicken soup with just a cup of chicken stock in order to make it a little lighter.
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3 users found this review helpful

Chicken In Basil Cream

Reviewed: Jun. 1, 2008
My husband and I really loved this. The kids, not so much. I agree it is important that the basil be fresh.
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0 users found this review helpful

Chicken Breasts with Herb Basting Sauce

Reviewed: Mar. 25, 2008
My husband and I really liked this recipe. I generally don't like chicken that is baked in a basting sauce, so I modified the instructions. I used boneless skinless chicken breast tenderloins, because that's what I had. To avoid them becoming dry, I spread the spice mixture on, wrapped them in aluminum foil, then baked them at 350F for 45 min. It was moist and kept the flavor in. Done that way, there was not much dipping sauce, but enough for one meal. I served over a bed of Far East brand chicken-flavored cous cous.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Mar. 21, 2008
Quite good, even the toddler and preschooler liked it.
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Tuna Bake with Cheese Swirls

Reviewed: Feb. 29, 2008
Very pretty and easy to make. Quite tasty, though not my favorite recipe ever. I didn't have pimentos and I think the recipe really needs them. I sprinkled some cheese over the top and skipped the egg, and that worked fine. The cheese gave a nice toasty flavor to the upper crust.
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7 users found this review helpful

Chicken with Lemon-Caper Sauce

Reviewed: Feb. 25, 2008
Fast, easy, and tasty. A lot easier than other chicken piccata recipes I've tried. I didn't have white wine, so I used red. It looked a little odd, but it tasted good. I just used the juice of 1 large lemon, that seemed right.
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Amazing Chicken

Reviewed: Jan. 14, 2008
Surprisingly tasty for something so simple. It was really fast to make. This time I spread the mayo on with a knife but next time I might just roll the chicken in it and then shake it with the breadcrumbs in a bag to go even faster. The mayo kept the chicken really moist, and I can imagine you could get different flavors by using various dressings instead. The cooking time was just right and needed no modification. I served it with stuffing and broccoli on the side.
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1 user found this review helpful

Baked Salmon with Herbs

Reviewed: Jan. 14, 2008
I didn't think this herb combination really worked with my salmon, but it was fantastic with Tilapia. I made up a bunch of the herb combo and froze it, and I just pull it out of the freezer as needed. Makes a fast, easy, nutritious dinner that way.
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24 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Jan. 14, 2008
Yummy and pretty easy to get right. I overdid the lime once but usually I measure it and it comes out nicely. My chicken was pretty thick so I cut it up and cooked it a little longer than the recipe says. This is our new favorite dish
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Baked Salmon Fillets Dijon

Reviewed: Jan. 14, 2008
Not bad but it was hard to get the amount of Dijon mustard right when varying the amount of fish used. It came out nicely the first time, but the next two times I spread a little too much on the fish and it was overpowering.
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Italian Sausage With Spaghetti

Reviewed: Sep. 12, 2007
This has become a staple of mine. I use sliced canned black olives and low fat italian turkey suasage and they really go nicely together. I sometimes replace the cream with low fat milk to reduce the fat content, and it doesn't seem to hurt the recipe. I also add at least a half cup of water to the sauce so that it lasts longer.
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17 users found this review helpful

 
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