sarahschaffer33 Recipe Reviews (Pg. 1) - Allrecipes.com (10738334)

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Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Reviewed: May 2, 2010
I don't often use guests as guinea pigs when trying out new recipes, but this got me huge points! I found the prep time to be longer than stated, but in the future I will prepare the marinade and pesto ahead of time and refridgerate. The ONLY thing I will alter when making this again is I will use the entire can of sundried tomatoes. Also warms up wonderfully the next day in a covered casserole dish, baked at 350 for about 30 minutes. Fantastic recipe. Thank you for sharing!
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4 users found this review helpful

Lentil Soup with Lemon

Reviewed: May 2, 2010
What a great recipe! It's not often that I find one that I don't have to alter at all. I did make a few additions, based on taste and what I had available. I used a can of original Ro-Tel instead of tomato paste and cumin, which gave the soup a nice kick. I also pureed the onion/garlic/tomato/carrot mixture after it had cooked and before I added the chicken broth and lentils. Then instead of pureeing the lentils, I added a can of pureed black beans for body. What a hit!!
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1 user found this review helpful

Easy Olive Martini Chicken

Reviewed: Mar. 30, 2009
Very nice dish, especially for gin fans! I appreciated how simple and quick it was to make. I did add one onion and one container of sliced baby bella mushrooms, and I also doubled the liquids as suggested by another reviewer. Fantastic!
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6 users found this review helpful

Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Sep. 29, 2008
This recipe was PERFECT for a rainy night in. It warms you from the inside out. I changed a few things based on my taste and what was available - I added cubed potatoes to the veggie mixture, and all potatoes I used were unpeeled, red skinned. They worked beautifully. I also used 1/4 to 1/2 cup beef broth instead of the bouillon cube (I didn't have a lot of liquid in my pan and was afraid it wouldn't dissolve) and fat-free half-and-half. I also sprinkled the top layer of potatoes with paprika, salt and pepper. Delicious! Thank you for sharing!
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1 user found this review helpful

Quick Chicken Soup

Reviewed: Jun. 1, 2008
The only chicken soup recipe I use anymore! I add diced potatoes (with skins) when I add the carrots and onion. Also, when I pull out the chicken to cut it up, I turn up the heat slightly and add organic parsley garlic noodles. I let those cook for approx. 10 minutes, and add the chunked chicken back in for a few minutes before serving. Big hit!
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1 user found this review helpful

Spicy Basil Chicken

Reviewed: Apr. 7, 2008
I feel like a great Thai chef after having prepared this dish! Some hints: 1) I left out the garlic salt so the dish wouldn't be too salty and it wasn't missing at all. 2)I added yellow bell peppers and can't imagine the dish without them. They were necessary. 3) I wanted SUPER spicy, so I used chopped green chile peppers in the chicken saute as specified AND I added some crushed red pepper flakes. It produced tears - perfect! Overall, excellent, simple recipe that you can easily modify for your specific tastes.
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3 users found this review helpful

Quinoa and Black Beans

Reviewed: Mar. 2, 2008
This was my first experience with quinoa and it certainly won't be my last. This is an excellent recipe that is also easy to add to (as I love to do!). I used one can of beans, the Rotel tomatoes and julienne zucchini as per others' suggestions...delish! I also used chicken broth instead of veggie, which worked perfectly since I served it with broiled chicken. The key was definitely the Rotel tomatoes...added just enough kick and a really nice flavor. I also cooked the quinoa with some Sofrito and Recaito in the broth (I'm a BIG Goya fan). All in all, a HUGE success. My husband adored it!
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