Kristen Recipe Reviews (Pg. 1) - Allrecipes.com (10673969)

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Orange Turkey Brine

Reviewed: Sep. 3, 2008
WOW. I used a 7 pound chicken instead of a turkey for this recipe, roasted it in a roasting bag according to the instructions, then served it with some Brazilian-style black beans and rice with traditional fixings. Everyone said it was the best chicken they had ever had! Incredibly moist and great flavor. I also put the fruit and bay leaves in the cavity when I roasted it for maximum flavor. This recipe is a MUST try.
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Sean's Falafel and Cucumber Sauce

Reviewed: Sep. 9, 2010
Wonderful and easy recipe! I've made it at least once a month since I first tried it. I use dried chickpeas and soak them overnight. Have never had any problems with them falling apart or making the oil foam like some have mentioned - perhaps those that had them fall apart were not rolling them tightly enough. You have to work the dough a little. I would omit the mayo from the yogurt sauce, and add some lemon juice and garlic or garlic powder.
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Belgian Waffles

Reviewed: Dec. 21, 2008
If these don't turn out light and crispy, you are doing something wrong! Don't give the recipe a bad review because you made a mistake! This is hands down the best waffle recipe I've ever come across. It gets rave reviews every time I make it.
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Mississippi Six

Reviewed: May 20, 2009
This goes with me to all bring-a-dish BBQs. Absolutely delicious.
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Guacamole

Reviewed: Feb. 13, 2008
This is very similar to my own guacamole recipe, except that instead of using the cayenne pepper I seed and dice 1 or two jalapeno peppers - gives it a little zing. I've also used ground chipotle pepper if you like a bit of a smoky flavor.
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Brooklyn Girl's Penne Arrabiata

Reviewed: Jun. 25, 2008
Delicious! Best pasta dish that I've had in a long time. Modifications - I took the advice of some others and served the chicken on top of the pasta rather than mixing it in; this made it nice and crispy. I used chicken breasts instead of cutlets since that's what I had on hand, and butterflied them so that they would be thin enough to cook through during frying. Finally, I used Italian-seasoned bread crumbs to add a little extra flavor, and it worked wonderfully.
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Indian Style Basmati Rice

Reviewed: Nov. 15, 2008
Amazing! Tastes just like the rice at my favorite Indian restaurant, only better!
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Greek Chicken Pasta

Reviewed: Nov. 15, 2008
Wonderful and so easy. I like to add a little extra feta, but other than that it's perfect!
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Classic Spanish Sangria

Reviewed: Dec. 17, 2008
WOW! Tastes just like the Sangria at my favorite tapas bar. I used only one cup of the rum and half the sugar, and would recommend that you adjust the sweetness and liquor according to your own taste - if you like a stiffer or a sweeter drink. You can also add any kind of fruit that you like, so it's a very forgiving recipe. For the wine I used a bottle of Concha y Toro merlot/cab sauv blend. 1.5 liters for $7, but you'd never know it was cheap wine with this recipe!
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Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 6, 2009
Made this for 8 people for Christmas dinner, and it was wonderful. The au jus was a big hit! I would recommend pulling the roast at 115 or 120 before tenting it - I pulled mine at 120 and the temp rose to about 132 in the center by the time we carved it, so it was a perfect rosy pink in the center. If some of your guests like their meat rarer, pull it at 115. 125 would have made it a bit too done for my taste. Served it with marinated roasted veggies, Red Garlic Mashed Potates and Yorkshire Pudding.
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Quinoa Tabbouleh

Reviewed: May 3, 2011
How can something so healthy be SO GOOD?! This will become a regular in my recipe rotation. I can't wait to see how it is with red quinoa. For those who crave some meat (or extra protein), I added three boneless skinless chicken breast halves. Lightly sprinkle them with salt, pepper, cumin, cardamom, and turmeric and cook them on the stove top. Cool them in the fridge and cut into small cubes, then add to the other ingredients.
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Doughnut Muffins

Reviewed: Feb. 20, 2009
Anyone who is surprised that these do not taste like doughnuts has ZERO understanding of cooking! For one thing, doughnuts are fried. These are doughnut-like in flavor, as the name suggests, and delicious. The best thing about them is that the ingredients are on hand in almost any kitchen, so I often make these when I'm behind on my grocery shopping.
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Souvlaki

Reviewed: May 31, 2009
I realize that soy sauce is not a traditional Greek ingredient, but that fact cannot take away from how TASTY this is. No need to change a thing. I served it with some rice and tahini/yogurt sauce. Seems like a very versatile recipe that could be used in gyros and with many different kinds of meat. Might try this with lamb soon.
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Roasted Rack of Lamb

Reviewed: Jul. 30, 2009
We loved this. Use a thermometer to make sure that you get the desired level of doneness as everyone's oven is a little different. No sense in wasting an expensive cut of meat! Next time that I make this I will cut the salt in half. Other than that, it's perfect!
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Lamb Tagine

Reviewed: Nov. 14, 2009
This is going to become one of my standard fall dinners. I've already made it twice - once with lamb and once with goat - and both were amazing. There's really no need to make any changes, but the recipe is quite forgiving and if you like to have a bit more of a kick, increase each spice by 50%. You can also experiment with some different vegetables - substituting sweet potatoes for some of the carrots is good. You can even make this by just throwing everything in a slow cooker for several hours. So easy!
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Pecan Pie V

Reviewed: Nov. 27, 2009
This has great flavor, but I found that it didn't really make enough filling for my 9-inch pie pan. The pie was not very thick. Next time I will increase the filling ingredients by about 50%. I used the Baker's Secret Pie Crust recipe from this site and it was delicious.
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Fried Rice Restaurant Style

Reviewed: Jan. 11, 2009
This gets big points for simplicity, and goes great with my favorite sesame chicken recipe. Would also be fantastic with pork or shrimp mixed in. However, it doesn't taste quite like the fried rice I've had in restaurants. Can't quite put my finger on what it's missing. I agree with those who said that it's better the next day. I recommend sauteeing some onions in the pan until they are tender before you add the other ingredients. It really enhances the flavor. I also prefer a little more egg in mine, and will use low sodium soy sauce next time to cut down on the salt.
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Spinach Stuffed Chicken Breast

Reviewed: Jul. 14, 2008
I used cheddar instead of pepper jack and made sure to drain the spinach after microwaving it. Delicious. You can also reduce the fat in the dish by using low fat sour cream and leaving out the bacon (just secure the chicken with toothpicks).
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Slow Cooker Chicken and Dumplings

Reviewed: May 20, 2009
This just wasn't good. Pretty flavorless and too much dumpling.
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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Dec. 25, 2009
This was just TOO MUCH. Very heavy. The cheese and the steak together were too fatty to be good. It gets two stars for the sauce, which I would make again.
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