Nicole Burdett Recipe Reviews (Pg. 1) - Allrecipes.com (10730280)

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Nicole Burdett

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Corned Beef and Cabbage II

Reviewed: Mar. 18, 2010
GREAT recipe. I tripled the peppercorns and also added a bottle of Michelob light when I began the simmer. Other than that, I stuck to the recipe exactly and it came out perfect! I need to make this more often than just the obligatory St. Patrick's Day feast!
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Pollo Fajitas

Reviewed: Feb. 6, 2010
Very rarely do I follow a recipe without tweaking it a bit, but this one needs NO changes! I have used both chicken thighs and chicken breasts and it's turned out great both ways. I also am quite generous with the Frank's Red Hot, but other than that, followed the recipe exactly. Instead of traditional fajitas, I really like this in a whole wheat pita with a little lowfat sour cream. Delicious!!
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Spruced Up Mashed Potatoes

Reviewed: Jun. 9, 2010
I thought these were fantastic.... the only thing I would change next time is to add the carrots to the water a little before the potatoes and cauliflower, as they always take longer to soften and didn't not break down so well when I used the hand-mixer. I only had about 3 pounds of potototes so I added the whole small head of cauliflower, along with the handful of baby carrots. I also used Smart Balance instead of butter. These potatoes were just perfect with "Turkey and Quinoa" meatloaf (on this site) for a filling, nutritious meal. Thanks, Anne-Marie!
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Turkey and Quinoa Meatloaf

Reviewed: Jun. 9, 2010
Wow... this was the best meatloaf I have ever had! So nutritious with such great flavor. I am usually not a a fan of "sweet" with savory foods, but I loved the glaze and thought everything came together perfectly. I didn't change a thing and won't next time either, as I don't think you can improve on this one! Served with "Spruced Up Mashed Pototoes" and broccoli. Thanks, Drew... this one'e in the rotation!
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Barbeque Chicken

Reviewed: Oct. 16, 2008
My rating is for the cooking method only, as I made my own version of BBQ sauce. The cooking time is just perfect and the breast came out so moist and delicious. And the BBQ sauce infuses the chicken with so much flavor while it's in the oven. I loved this and will definitely make it again.
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Scallops Mascarpone

Reviewed: Aug. 12, 2008
This was really rich and delicious. Even though I used a very large sautee pan, the scallops would not have fit with the asparagus and mushrooms, so I set aside and cooked the scallops by themselves. And I know in Italian cooking, you're not supposed to add parmesan to seafood dishes, but I thought it needed it. Also sprinkled a little fresh parsley... and served with sauteed spinach w/ garlic & onion. It looked and tasted great!
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Caron's Kickin' Quinoa Salad

Reviewed: Aug. 12, 2010
This was awesome... tastes like a great pasta salad, but healthier!! I didn't change a thing and don't think it needs anything more or less. I always use the olive oil mayo, as it is fairly low in fat, but still has a good mayonnaise taste. Thanks, Caron. I never would have thought to put this together!
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Cajun Shrimp Orecchiette

Reviewed: Aug. 6, 2008
Delicious! This was infused with SO much flavor. I added probably 2 cups of spinach and would add even more next time along with more tomato. Other than that, it's just perfect. Before serving, I sprinkled the dishes with green onions & fresh parmesan and enjoyed with a salad, bread and white wine. Truly fantastic dinner... thanks for the awesome recipe!
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Spiral Pasta Salad

Reviewed: Jul. 25, 2008
This dressing is amazing... tangy and delicious! I used whole wheat pasta and replaced the celery and carrots with artichoke hearts, roasted red peppers and also added a little shredded parmesan. Finished it with a a sprinkle of cayenne, salt, pepper and a little cilantro. Mmmmmmmmmmmmmmmmmm!
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Southwest Chicken

Reviewed: Jul. 16, 2008
5 stars for both ease of preparation and taste. I was surprised at how flavorful the chicken was! I had seasoned it with just salt and pepper and all the other ingredients just infused the chicken with tons of taste. It was also very tender and the medium sized breasts I used only took about 20 mins.
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Restaurant-Style Coleslaw I

Reviewed: Feb. 13, 2008
Awesome recipe.... all I changed was that I added about 1/4 tsp of celery salt and 2 finely chopped celery stalks. Also sprinkled and mixed in some paprika and extra black pepper
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Blackened Chicken

Reviewed: Feb. 15, 2007
Awesome recipe... I had never used this cooking method before. So quick and easy and can be applied in so many ways. Thank you for this one!
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Arrabbiata Sauce

Reviewed: Jul. 27, 2007
I thought this sauce was fantastic. I added a pound of seasoned, browned lean ground beef to make it a meat sauce as well as a diced green pepper. I enjoy a nice, chunky sauce, so this fit the bill. I served over whole wheat spaghetti with a cucumber-tomato salad and some red wine. Super and healthy Italian meal. Thanks so much for the recipe
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Cathy's Creamy Chicken Bake

Reviewed: Sep. 6, 2007
This is quick, easy and tastes very good. To make it a little 'lighter', I used fat-free cheese slices, smart balance instead of butter and the low sodium soup. I also seasoned the chicken with salt, pepper and garlic powder. I was impressed with the simplicity and really like the stuffing, although I put it in a ziploc and rolled over it to break up some of the larger pieces.
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Soba with Toasted Sesame Seed Sauce

Reviewed: Sep. 6, 2007
I was really craving a cold noodles dish and this is both delicious and healthy! I think the recipe ingredients may have changed at some point, as reviews stated that cookers subbed balsamic for the rice vinegar and vice versa. Anyway, with that in mind, I used 1T of balsamic, 2T of rice vinegar and 1T of rice wine (along with 5T soy sauce and 2T sesame seed oil, 1.5T sugar, a 2 cloves of garlic), as I doubled the sauce per many suggestions. This is a very versatile dish and any desired veggies can be added. I had leftover steamed zucchini, summer squash and red pepper and it went very well with the sauce and the noodles. I also added imitation crab to my individual serving (not to the whole dish, as it goes bad fairly quickly and I didn't want to ruin my leftovers!). The crab goes really well with the delicate taste. Great submission- thanks, Jessica!
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Best Baked Chicken

Reviewed: Sep. 10, 2007
This is really great, moist chicken- after 30 minutes. 40-50 mins cooking time seems much too long to me. You can also make it healthier by using reduced fat or fat free sour cream, and I used "Smart Balance" in place of butter and only drizzled about 1 T over each breast. I also agree with many other reviewers about the amount of sodium... use garlic powder instead of garlic salt and celery seed instead of celery salt, as the crushed stuffing mix is quite salty in itself. With the changes, it was really fantastic. Thanks for the submission
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jun. 25, 2007
Unbelievable... only thing I changed was that I added a half cup of sweet onion. and put about 1.5 Tbps of flour into the sauce after I removed the chicken to thicken it about a bit. The checken is so moist and tender and the flavor is outstanding. My roommate loves my cooking, but was blown over by this one- Thanks so much for the submission!
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Pretty Chicken Marinade

Reviewed: Sep. 30, 2010
Delicious marinade. I used this on pork chops and they turned out amazing. One little tip to conserve ingredients: by halving the recipe, you'll still get about a cup of marinade, which is plenty for 4 chicken breasts.
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Baked Teriyaki Chicken

Reviewed: Feb. 22, 2010
The sauce is very authentic tasting and easy to make. I heated mine over medium heat, as it seemed to take forever on low! Anyway, it saved time and was just as good. I also poured all of the sauce (over eight thighs) and covered it with foil, baked on 500 for 15 minutes, then turned the oven down to 300 for 45 minutes. I removed the foil and baked for an additional 15 minutes after mixing up the chicken and sauce. The chicken was very moist and flavorful. I make this when I get that craving for Chinese, but don't want all that MSG! It's great with House Fried Rice
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Zucchini with Basil Cream

Reviewed: Aug. 9, 2010
I loved this... it added a nice, creamy element to dinner without a lot of fat. I didn't have any mozzarella, so I just left it out and added a little extra parmesan (reduced fat), and I also used skim milk. Just a little salt and pepper and it was perfect
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