Amber Robertson Recipe Reviews (Pg. 1) - Allrecipes.com (10383278)

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Amber Robertson

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Golden Pork Chops

Reviewed: Oct. 15, 2009
Good recipe - I would advise NOT using thin chops in this recipe as they overcook by the time the sauce is hot. I ended up using 1 Golden mushroom and 1 Cream of mushroom which left the sauce a tad bland for my tastes but if I were to use just the golden mushroom it would have been much better. I also did this in the skillet rather than baking it.
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Savory Chicken Breasts

Reviewed: Oct. 15, 2009
This was so easy and tastes amazing. I used stuffing mix instead of bread crumbs and spread herbs (poultry seasoning - thyme, sage, rosemary, cracked black pepper, sea salt) on the chicken before I put the cheese on. This a going in our regular rotation. If you don't like swiss cheese try substituting whatever cheese you DO like - the dish is very versatile and easy to prepare. I served this over egg noodles with sweet peas on the side but it could easily be served with white or wild rice and the veggies could be layered in the pan on top of the cheese (but under the sauce) if you want - again, this sauce is versatile enough that you could use any veggie you choose - peas, corn, broccoli, even a bit of spinach.
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Honey-Garlic Pork Ribs

Reviewed: Oct. 13, 2009
The taste of this was great. I was hoping for a stickier glaze but it seems like it might come out better if I cooked it slower for a slightly longer period. I also didn't cut it up and I think that would make it better too as each bite would have more of the YUMMY sauce on it!!
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Best London Broil Ever!

Reviewed: Oct. 13, 2009
Bland, came out very watery and had no taste to it. The tomato taste was 'different' and I could see incorporating it into a different dish but by itself it was just... bland
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5 users found this review helpful

Creamy Cheddar Cheese Soup

Reviewed: Oct. 8, 2008
I altered this recipe by using just one cup each of chicken broth and milk while still using a full pound of SHARP cheddar cheese. It came out slightly thick and flavorful just as I had hoped. I imagine the original recipe is very mildly flavored. If you consider your needs and personal tastes before adding the liquids you should be able to come up with a variation that works perfectly for you. I omitted the blending as the consistency wasn't an issue for me. It did come out with the expected slightly grainy consistency. I'm not sure if it's possible to overcome this with blending or not - I consider it to be normal so I've never tried to blend it.
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Tangy Chicken Breasts

Reviewed: Jun. 20, 2007
This was awesome. I let it marinade all day. The recipe as posted is WAAAAY too much. I used just 1/3 cup of each and added 1/3 cup of honey too. That was plenty for 2.5 lbs of chicken. I'd guess the recipe is for 4 POUNDS of chicken.
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Herb Marinated London Broil

Reviewed: Jun. 12, 2007
This was a very flavorful recipe. I put the frozen meat in the marinade for about 5 hours and you could taste it in every bite. I did make a couple small changes. I substituted Red Wine vinegar for the red wine and I also used half red wine and half balsamic vinegar. I also used Lawrys rather than McCormick season-all. I would highly recommend this recipe. Regarding cook times. I cooked for 8 minutes per side and mine came out medium to medium rare for a regular thickness of steak over a high grill.
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Yummy Honey Chicken Kabobs

Reviewed: May 23, 2007
My family LOVED this recipe. I don't think it takes quite as long to cook as the recipe suggests. Mine cooked thoroughly in under 10 minutes. The honey taste is really very mild, the soy sauce overpowers it. We served it with a mesculen salad and white rice. Leftovers were tossed with the salad for lunch (could also be make into wraps).
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Deluxe Cheeseburgers

Reviewed: May 14, 2007
This recipe adds some great flavor to an easy favorite. I omitted the salt. It seemed redundant to use salt and seasoned salt. I don't keep tomato paste around so I used tomato sauce instead - just less of it. My main reason for scoring so low is that these burgers just fell apart on the grill. Maybe I need to use a different fat percentage (this was pretty high fat) or add a binder like oatmeal or such. It may be because I used the tomato sauce. I can't say for sure. I could see this working well under the broiler but it was a big (albeit tasty!) mess on the grill.
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Bacon Cheeseburgers

Reviewed: May 14, 2007
This is a great way to get the flavor of a bacon cheeseburger without the texture or bulk. I really enjoy this crispy bacon and onion and this just absorbs all of that into the burger. The flavor is good but without the texture it's just "missing something". I also substitute Swiss cheese for the average american to add a little something extra.
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London Broil

Reviewed: May 14, 2007
This was a great recipe. My family really enjoyed it. The cut I was using was slightly larger so I doubled the marinade ingredients and extend the cook time. Even with the extended cooking time it came out VERY rare (even though the cut was the same thickness as a regular london broil). I would suggest searing it first and then lowering the heat and cooking it a bit longer - maybe 10 minutes per side. I had to make 3 minor substitutions and dropped the bay leaf since I didn't have one on hand. I substituted the following: Olive oil for canola oil Ketchup for tomato paste garlic powder for garlic salt.
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Addictive Mashed Potatoes

Reviewed: May 7, 2007
This is an awesome change of pace for potatoes. I can see how some people might think it's too salty but that can easily be adjusted by dropping the soy sauce or using a low sodium brand. I loved the mix of flavors. My kids can't get enough of these truly *-addictive-* mashed potatoes!!
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4 users found this review helpful

 
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