VonnieV Recipe Reviews (Pg. 1) - Allrecipes.com (10521974)

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Slow Cooker Chicken Parisienne

Reviewed: Apr. 1, 2008
Delicious! I have been looking for a simple recipe for a dish I had at a little Paris bistro. I used chicken thighs because I didn't have breasts. I also doubled the sauce ingredients because we love sauce. I used 1 cup of sauvignon blanc, 1 can of cream of mushrooom (I only had one) and one can of cream of chicken, about 1.5 pounds of fresh sliced mushrooms, and added a tablespoon of dried tarragon and a teaspoon of dried thyme. I served it over a bed of steamed, nutty brown rice. So good! So easy!
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Romaine with Garlic Lemon Anchovy Dressing

Reviewed: Aug. 25, 2008
Very simple, yet delicious dressing. I use the dressing on all sorts of salads - I like anchovies. Even if you do not like anchovies, you may like this because they are blended into the dressing. The acidity of the lemon juice balances the anchovies' saltiness. I do not always use the Parmesan cheese - in combination with the anchovies, it adds additional salt. You might try cutting back on both the anchovies and the cheese if you wish to include both.
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Quick Chicken Soup

Reviewed: Nov. 2, 2008
Truly quick, delicious and easy. I make this whether I'm under the weather or on top of the world, but it is a wonderful recipe to keep on hand when you haven't the energy to spend in the kitchen. I sometimes add chopped celery and noodles. Another great variation - I add a dash of cumin, a small can of fire-roasted diced green chilies, and top with a few tortilla chips. Either way, I always serve this soup with lots of fresh chopped cilantro and lime wedges. This recipe is always at the forefront of my recipe binder. Thank you!
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Roasted Beets and Sauteed Beet Greens

Reviewed: Nov. 13, 2008
Excellent! The onion caramelizes and adds a sweet 'roundness' to the beet greens. I actually buy beets these days, so I can make these beet greens. As a change of pace, I use the beets in the Beet Salad with Goat Cheese recipe submitted by Donna.
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Slow-Cooked Chili

Reviewed: Dec. 18, 2008
I'm not vegetarian, but I made this with Yves Meatless Ground soy product (there are like products made by Boca Burger and MorningStar). Also, I cut the salt to 1 teaspoon, added a tablespoon of cumin and 1/4 cup of red wine. I used black beans because I didn't have kidney beans. This one's a keeper!
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Fig and Olive Tapenade

Reviewed: Dec. 19, 2008
Perfect! This tapenade has a beautiful balance of sweet, salt, & umami (savory). The cayenne adds a nice little kick, too. I used fresh herbs from my garden, and did not add additional salt because the kalamata olives and the chevre were plenty salty. Here are some recommendations: 1) remove tough stems from dried figs before chopping, 2) squeeze liquid from chopped olives before adding (like you would spinach).
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Absolutely Amazing Ahi

Reviewed: Jan. 22, 2009
Great recipe! This is a variation of a Hawaiian dish called Poke (pronounced PO'keh)that uses ingredients readily available outside of the islands. Cutting the soy sauce in half and using low-sodium soy per other reviews are also recommended to avoid overpowering this dish. It allows the freshness of this dish to shine. A key ingredient in most traditional poke dishes is mashed kukui nut, but you can substitute mashed cashew nuts. For this recipe, you can substitute the sesame seeds with just 1 or 2 coarsely mashed nuts. The sesame oil is a must - it imparts a wonderful nuttiness and smooth mouth feel to the dish.
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Twenty-Four Hour Salad

Reviewed: Jan. 28, 2009
Delicious & Easy! For a healthy variation, I substitute chopped smoked almonds for the bacon. They give the salad the same smokey, salty crunchiness without the cholesterol.
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Rosemary Ranch Chicken Kabobs

Reviewed: Sep. 28, 2009
I have rosemary growing in my garden - I made the marinade without minced, fresh rosemary, but skewered the chicken onto fresh, woody rosemary branches. Incredible! Tender, juicy, & delicious!
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