suzannyo Recipe Reviews (Pg. 1) - Allrecipes.com (10576756)

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Juicy Roasted Chicken

Reviewed: Feb. 12, 2008
This recipe is right on - very tender, juicy roasted chicken. I am NOT a cook but my family loved this and polished off every morsel of a 5lb chicken. I did make a couple substitutions - I use garlic and lime salt on the outside of the chicken and didn't have any celery on hand, so I cut up a carrot in its place. This was in the oven about 2 hours for our 5lb chicken. Served with coconut rice and mied veggies. Will make again!
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Nacho Chip Casserole

Reviewed: Feb. 15, 2008
After reading some reviews, I too, decided to make this, but with some alterations. I added chili powder, garlic salt, cilantro, green onions, can of cream of mushroom soup, about 10oz of salsa and some enchilada sauce mix to the ground beef as it cooked. Then I layered crushed chips, the meat mixture, one can of drained black beans, shredded Mexican blend cheese, chips, meat mixture with can of refried black beans mixed in, and topped with more cheese. I served it with optional sour cream, hot sauce, and chopped fresh tomatoes as toppings. Everyone loved it. Will surely make again. :)
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Thai Peanut Chicken

Reviewed: Feb. 19, 2008
This dish cooked up well when I doubled the sauce like so many here had suggested. I also made this with shrimp instead of chicken and used a bag of frozen stir-fry veggies with extra carrots and green pepper thrown in. Used green onion, although not as much as called for. Yummy!! Next time I might add more peanut butter so that flavor would really shine...had something similar to this on vacation in Honduras and LOVED it!!
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Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

Reviewed: Feb. 21, 2008
There was literally nothing left!! Everyone loved this dish and it was easy. I doubled the sauce, as some here suggested, and I didn't have cornstarch, so I just used some flour. Next time I might consider using frozen meatballs, to speed up the process a bit.
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Broccoli Chicken Casserole II

Reviewed: Feb. 27, 2008
My family and I LOVED this recipe!! I did change several things, based on other reviewers. I boiled the chicken and partially cooked the veggies (I used a mix of corn, carrots, broccoli, and cauliflower) and layered them in the 9x13 pan. Separately I mixed 1 can of cream of chicken w/rice soup, and 2 cans of mushroom soup, added about 1/4 cup of dried onion, curry paste, lemon juice and about 8oz of shredded cheese. I layered that mixture over the chicken and veggies and baked about 40min and then topped with cheese and baked 10 min longer. Next time I might add potatoes to the mix, but otherwise it was GREAT.
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Easy Chicken Posole

Reviewed: Apr. 7, 2008
This was great! Tastes just like the homemade Pozole my Mexican friends make! I cubed and browned 2lbs of chicken. Then in large pot browned 1 large onion and 3 cloves of garlic - added chicken, water, chicken broth, 2 Tbsp chile powder, dash of salt, and oregano and left it cook for about 80 min. Then added hominy and cilantro. Served with lime, radishes, tostadas.
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152 users found this review helpful

Ginger-Lime Chicken with Coconut Rice

Reviewed: May 7, 2008
We loved all the flavors together. I used only about 1T ground ginger, a dash of chili powder (hoping for some color), 2 limes zested and juice. I had packaged coconut rice mix, so I can't comment on the coconut rice. Will definitely make this again.
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Lemon-Lime Soda Gelatin Salad

Reviewed: May 13, 2012
My family loved this. I'm thinking of adding some shredded coconut when I make this again today.
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Restaurant-Style Tequila Lime Chicken

Reviewed: Feb. 12, 2008
I tried this recepie today and followed some of the suggestions of other reviewers. I made the sauce by mixing ranch dressing, salsa, lime juice, and a bit of hot sauce. The only issue that I had was that my chicken browned more than I would have liked while I broiled it (should have turned it down), so I ended up finishing off the cooking by baking it for 15 minutes at 350. The fam said it was good, but the restaurant version is a lot better.
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Shrimp and Peanut Butter Noodles

Reviewed: Mar. 18, 2008
This dish was pretty good. Next time I'll make much more sauce. I made some modifications - added water and milk, chili powder, ginger, soy sauce, vinegar, sugar, and pb together in a small sauce pan and warmed it on low until it was a nice, creamy consistency. Poured over shrimp, pea pods, broccoli and noodles.
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Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Jan. 18, 2010
For my own reference later, I made the following changes. I added about 2 TBSP of peanut butter, 1/4 c. shredded coconut, 1 small yellow onion, 1 bag California blend veggies, 3/4 c. frozen corn, 1/2 bag fancy green beans, 1 restaurant pack of soy sauce (in place of fish sauce), 2 small spoonfuls of curry paste (in place of cayenne), 1 carton of chicken stock (in place of the water), and juice from 3 small limes.
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