ALK02G Recipe Reviews (Pg. 3) - Allrecipes.com (10574506)

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Skillet Pork Chops with Potatoes and Onion

Reviewed: Aug. 19, 2013
I used three pork chops (they were large) and 1 large onion. I don't keep bouillon around so I used a packet of sazon goya. maybe that was the problem, but I found this pretty bland. I'd probably skip it in the future, or at least switch it up to a crockpot dish and move to a pork tenderloin.
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Cappuccino Bon-Bons

Reviewed: Aug. 16, 2013
The recipe made 45 for me, and I substituted part of the water for cinnamon creamer for more flavor. I also used 2T instant espresso like others suggested. I liked the flavor, but be aware that there's a fine line between done and over-done on these. 8 minutes and some were soupy. 9 minutes and some were a little hard. I don't know that I'd make them again, just because I have better chocolate bite-size recipes.
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Smothered Bacon Chicken

Reviewed: Aug. 15, 2013
after reading some of the reviews, I made some changes. I sprinkled the chicken (I used 5 tenders) with garlic powder first. I pre-cooked the bacon part-way in the microwave, then liberally added brown sugar and black pepper, wrapping one slice of bacon around each tender. Covered with the sauce, baked 35 minutes at 350, then another 15 minutes at 400. My husband and I both liked it, but I got tired of the taste. It's also more of a cold-weather comfort food, so I think I'll try it in the fall, and maybe in the crockpot as well.
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Anniversary Chicken I

Reviewed: Aug. 12, 2013
I used real bacon and crumbled it, used chicken tenders instead of breasts, omitted the green onions, and skipped the pan-frying step. I also followed the ideas of others and waited to add the cheese and bacon until the last 10 minutes in the oven. worked out and would make again. Next time, I'd serve with mashed potatoes instead of pasta.
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Pesto Chicken Florentine

Reviewed: Jul. 29, 2013
This took about 45 minutes, but I think I could get it down to 35 if I started the pasta sooner. I used jarred alfredo instead of mix, rotini instead of penne, extra pesto, and extra garlic. I also threw some Tony's Creole spices on the chicken. I couldn't get enough - I really enjoyed it. Hubby thought it was pretty good. Maybe I'd add red peppers and mushrooms next time as well. *remember to drain the chicken/spinach pan so you don't water-down your sauce!
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Pan Fried Tilapia Sandwich

Reviewed: Jul. 15, 2013
I actually only prepared the tilapia to eat with something else, so this rating isn't for the sauce or the cheese-fish sandwich. The fish turned out bland... it was nice to have such a delicate fillet, but not a method I'd regularly use on tilapia.
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Superb Sauteed Mushrooms

Reviewed: Jul. 15, 2013
I took quite a few liberties with this recipe, the main ones being that I used balsamic vinegar instead of red wine, and garlic powder and salt instead of garlic salt. Beyond that, I quartered the amount of mushrooms but made a third of the cooking substance. worked out well and we loved it.
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Easy OREO Truffles

Reviewed: Jul. 4, 2013
my sister made these last Christmas and they were incredible, so I thought I'd try them for a 4th of July party. Mine were a little bigger (probably 1.25" to her .75"), but the chocolate coating totally didn't work for me - too soft! Even after being in the fridge, they were still pretty soft. I did half with white candy melts instead, and though they hardened better, they were thicker and gloppier, no way to win! I wouldn't make them again, despite how delicious they are.
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Chicken Marinade

Reviewed: Jul. 1, 2013
I halved the soy sauce and veg oil like others suggested, plus I added an extra 1/2 T of sherry (I used cream sherry) and a 1/4 tsp of ground ginger. Marinated 10 hours before grilling. The color and smell were wonderful. The taste was okay but not very strong. I'd consider modifying it but would probably just go with a different recipe next time.
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Mushrooms with a Soy Sauce Glaze

Reviewed: May 10, 2013
this was good but not amazing. unless I needed it to complement something specific, I'd go with another mushroom recipe.
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Pat's Mushroom Saute

Reviewed: May 6, 2013
made this tonight, turned out well. I only needed to saute about 12-13 minutes, though. would make again, though the quality of the balsamic makes a difference, I'm sure.
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Zippy Summer Shrimp

Reviewed: Apr. 24, 2013
it was good but it needed more flavor. I used fresh lemon juice but bottled basil. Served over rotini with broccoli and breadsticks. if I made it again, I'd try butter instead of olive oil, and something else... UPDATE: I did this again (as before) and I really liked it. (added star from 3 to 4)
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 22, 2013
this was great! I whipped this up to accompany grilled garlic-soy salmon and white rice, and it went perfectly! Hubby commented on it twice, so will definitely add it to the normal ways I prepare asparagus!
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Four Cheese Macaroni and Cheese

Reviewed: Apr. 1, 2013
after reading other reviews, I beat the egg and then added milk to get to one cup. otherwise, I followed the directions exactly. I wasn't that impressed, and my husband thought we have had better. It might have been the cheeses - they kinda just blended together and didn't have any strong flavors. plus, this is a chunky macaroni and cheese; we prefer a creamy version. wouldn't make again.
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Roasted Garlic Lemon Broccoli

Reviewed: Apr. 1, 2013
this was a hit! I used 3 broccoli heads instead of 2 but kept the rest of the ingredients the same. Mine needed 20 minutes but turned out great. will definitely add to the rotation when lemons are in season!
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Hummus-Stuffed Portobello Caps

Reviewed: Apr. 1, 2013
I used white mushrooms instead of portabellas, so I skipped step #2. I also completely forgot about the lemon pepper. These were okay but nothing spectacular. I'd go with a different stuffed mushroom recipe next time.
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Luscious Lemon Snaps

Reviewed: Apr. 1, 2013
I halved the recipe but otherwise followed exactly. they spread out more than I was expecting, though that's likely due to old baking soda, I would bet. they were well-received for Easter and I'd make them again.
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Cheddar Pudding

Reviewed: Mar. 25, 2013
I halved the recipe and used ramekins like another reviewer. I didn't have worcester but otherwise followed the recipe exactly. I had to bake it 25 minutes, and even then it fell a little after sitting out. I wasn't all that impressed. It was good but not worth making again.
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PHILLY Creamy Rice, Chicken and Spinach Dinner

Reviewed: Mar. 11, 2013
so this was different. I had leftover chicken I needed to use, so I followed the ideas of other reviewers and did this... use olive oil to saute 1/2 cup onion and a couple cloves of minced garlic. Meanwhile, cook the rice in chicken brother in a different pot. Cube the cooked chicken, add it, the cream cheese, and the spinach to the onion mixture. There was no real liquid in there, so I added another 2-3 oz of cream cheese, figuring it couldn't hurt because so many reviewers put in 8 oz. After the spinach wilted (which took more like 5 min than 2) I added in the cooked rice. There wasn't enough holding it all together so I added 2-3 T of sour cream, stirred and heated. No tomatoes. It was okay... not enough flavor. I think maybe I'd eliminate the chicken and just use it as a side dish.
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Balsamic Tortellini

Reviewed: Feb. 23, 2013
so I used a 24-oz pkg of tortellini, kept it at one large onion, doubled the cheese and balsamic, and used 10 slices of regular bacon. I also added 6 oz or so of spinach with the onion, and sauteed those separate from the bacon. That much bacon takes a long time! the end result was good but not amazing. I agree with another poster that the cheese hardly comes through and isn't worth adding. Maybe if it was shredded instead of grated? probably wouldn't make again.
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