College Cooker Recipe Reviews (Pg. 1) - Allrecipes.com (10645921)

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Lemon Chicken

Reviewed: Nov. 25, 2008
This is essentially chicken piccata without the white wine. I think the wine adds such a nice flavor that without it the dish seemed a little bland. Plus, I used leftover flour from breading to thicken the sauce rather than cornstarch, which probably tastes better than cornstarch... I'd say don't mess with a classic.
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Fusion Chili

Reviewed: Nov. 18, 2008
This chili made me an "award-winning" chef! My friends and I had a chili cook-off, and I won first place (and the $75 prize) out of 11 recipes. I'm only giving this four stars because I modified it quite a bit. First, I only used 3 cans of tomatoes, not 4. I also used stewed and slow-cooked beef that I shredded rather than ground beef. I think that was part of what won over the crowd. I upped the chili powder and cumin spice a bit, also adding cayenne powder and using soaked and blended red pepper flakes, which are hotter than the peppers called for in this recipe. I cooked this at night, let the flavors meld overnight then put it on the crockpot all day. Huuuuuge recipe. Feeds way more than 12, I should say. I don't know how anyone could possibly ever fit this in a deep, wide skillet. Anyway, I brought it to the party with a little hesitance, but I guess the results prove it!
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Caramelized Brussels Sprouts with Pistachios

Reviewed: Nov. 13, 2008
I haven't had brussels sprouts since I was a kid and my mom served mushy, frozen sprouts (well, she cooked them...they weren't frozen when I ate them!) Like any kid, I hated them. The other day, I passed a bin of fresh sprouts in my grocery store for a price I couldn't pass up in this economy. I was nervous, but I think they just became one of my favorite vegetables! I understeamed them a little, probably steaming them for only 6 or 7 minutes. That left the inside a little crisp. Also, I saved the calories on the pistachios. I used shallots instead of onions, and those got crispy enough for a contrast in texture. I ate the leftovers for lunch today, and they were just as good reheated in the microwave as they were out of the pan. I don't think you need as much butter as this recipe calls for, though. I used a bit less and it was perfect. Great recipe!
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Basil-Lime Sorbet

Reviewed: May 15, 2008
I have an herb garden that produces waaaaay too much basil. This was a great way to get rid of some of my surplus, and it was surprisingly delicious. Though my friends were a little hesitant when i first told them what went into it, they asked for the recipe and made it themselves the next two nights in a row. Great idea!!
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13 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Feb. 11, 2008
Anything my boyfriend tries for the first time and goes for seconds gets 5-stars. When I first brought it out in a bowl and the BF saw it was a white sauce, he made a face. I told him to try it and that he could have plain chicken if he didn't like it. He took a couple of bites, cocked his head to the side and said "OK so far." After the full bowl he got seconds and said "It's growing on me." High praise from the pickiest eater I know. This recipe took longer than 30 minutes (around 45-50min by my clock) and I only used about half the butter for the sauce. Also, I used asparagus spears instead of mushrooms, steaming them first and adding them to the pan when it calls to add the sauce. But this was absolutely delicious. I just decided not to look at the nutrition facts.
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Gourmet Sweet Potato Classic

Reviewed: Nov. 11, 2007
This is really easy, and I've never attempted anything like it before making it for a pre-Thanksgiving dinner party. I chose to boil the potatoes and mash them instead of baking them, and they turned out delicious. Out of the 20-odd dishes we had for our potluck, without even knowing who made the dishes, several people around me declared it their favorite dish there. I will definitely make this again.
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Candied Almonds

Reviewed: Nov. 11, 2007
I made this for a dinner party as a topper for a spring green/ gorganzola/ cranberry/ green apple salad and people were eating them straight out of the serving dish. My best friend asked me to make them for her birthday. The only thing I would recommend is cooking them until the syrup is VERY thick. I think I put them out to cool too early and they were a bit stickier than I would have liked. (I substituted walnuts for almonds, by the way). All in all, though, a great and EASY recipe.
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20 users found this review helpful

 
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