VALENE Recipe Reviews (Pg. 6) - Allrecipes.com (107534)

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Fresh Southern Peach Cobbler

Reviewed: Aug. 7, 2010
To me, this recipe was just OK. I've only tried one other cobbler before (I usually do crisps) and I preferred that one to this and it seemed to be easier.
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Lemon Horseradish New Potatoes

Reviewed: Aug. 7, 2010
I would have to agree that these were nothing spectacular but that's not a bad thing! This is a good basic recipe that puts a twist on regular roasted potatoes. It would be nice to find a way to have the horseradish flavor come through a wee bit more.
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Zucchini Patties

Reviewed: Aug. 7, 2010
These were wonderful. It will definitely be easy to experiment with different flavorings, etc.
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Limehouse Chicken

Reviewed: Jul. 27, 2010
This was an interestingly flavored dish. Half of us enjoyed the flavors and half of us didn't. The chicken was very tender but I didn't get a large lime flavor from it. Also, I really didn't care for the mint flavor, if I make this again I will use cilantro.
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Fresh Strawberry Upside Down Cake

Reviewed: Jul. 5, 2010
I have to agree with everyone that said it tasted like yellow cake with strawberry jam on top. Now, that's not a bad thing but I couldn't see what the gelatin or marshmallows added to it. It was a quick, easy dessert but nothing special.
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Baklava

Reviewed: Jun. 10, 2010
This was very good and waaay simpler than I ever expected. Only had to use half of a phyllo dough box and it was plenty of sheets. Next time, I would make the amount of syrup called for, I increased it by a half this time and it was too much. Chill the syrup and put it on in waves so it doesn't all seep to the bottom. I would use more nuts next time. I also added some cardamom and lemon zest.
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Shrimp, Leek and Spinach Risotto

Reviewed: Jun. 2, 2010
This was my first time making risotto and it was a success! I didn't have any leek but would like to add it next time, I just used minced onion. I used 4 cups broth to one cup rice and I used the suggestion of boiling the shrimp shells for 30 min with some water and a cup of chicken broth. I also had some swiss chard which I threw in there. Didn't have the pepper so I just put in some red pepper flakes. Very good!
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Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce

Reviewed: May 31, 2010
My husband really liked this but I had some issues with it. Didn't have anise and forgot to put cayenne on the chicken. No matter, it had a good flavor but was not very tender on the grill. Maybe we need more oil on the grill. I think I used too much orange juice in the sauce, too concentrate tasting. Next time, I'll increase the lime and use less OJ. I added red pepper flakes and cayenne to the sauce but it still felt like it was missing something. I'll need to experiment more for next time if there is one.
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Spanakopita (Greek Spinach Pie)

Reviewed: May 26, 2010
Fabulous. I was a little worried it was going to be too bland so I added dill, nutmeg and oregano per other suggestions. Made a bit more filling and put it in a 9x13. Used half a 16 oz pkg of phyllo. The top layer was a little too flyaway and unwieldy so I would love some suggestions on dealing with that.
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Hot and Sour Chicken Soup

Reviewed: May 23, 2010
This was very good - didn't use mushrooms or bamboo shoots, don't think I will in the future either. Only had jarred ginger and that was fine but I will use the real stuff in the future. Used a little bit of chili garlic paste which really added some flavor. It was fantastic!
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Brigadeiro

Reviewed: May 21, 2010
These were delicious - followed some other suggestions and used Nesquik and mixed with the cocoa. The only issue I had is that they are extremely sticky to roll even when cold. Any suggestions on that would be helpful.
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Brazilian Lemonade

Reviewed: May 21, 2010
yes, this is more sour than people expect but that's what is so good about it. I'm sure it would be fantastic as an adult beverage and I'm excited to try that soon but the kids love it as is and you have to strain it or it's too hard to drink. The description of a liquid key lime pie is the most like what this drink is. Just saw a version of this somewhere else and a good tip for next time would be to blend the limes with simple syrup - strain and then add the milk.
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Mexican Chocolate Chili

Reviewed: May 13, 2010
Didn't add any water, used a 28 oz. can of crushed tomatoes, some red wine and a Coronita. Didn't put in the corn. I also cut up a hot pepper and sauteed it with the beef. Used cut up dark chocolate instead of the semisweet. Combined with Mexican Mole Poblano recipe. Came out a bit bland but has potential, just needs a bit more flavor. Woudn't use the coronita again, gave it too much of a wang.
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Creme Brulee French Toast

Reviewed: May 1, 2010
Follow the recipe exactly, waiting to try it with kahlua or amaretto...
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Torsk

Reviewed: Apr. 22, 2010
I need to make more next time! I made it slightly healthier by using less sugar (and I think I can even go down more next time) and didn't use nearly as much butter as it said to. I also added pepper and parsley before I broiled it.
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Pan Fried Swiss Chard

Reviewed: Apr. 22, 2010
Yum!!!
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Asparagus with Parmesan Crust

Reviewed: Apr. 22, 2010
This was really simple and good. I roast the asparagus for a few minutes before I sprinkle on the cheese. I've always forgotten to add the balsamic and it's still wonderful. Will probably be even better with it.
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Glazed Corned Beef

Reviewed: Mar. 17, 2010
My family really liked this...I just thought it was OK. I think I would prefer the glaze on pork or some other cut of beef. Just didn't go with the corned beef for me. I did boil it first to tenderize and then put it in the oven for 30 minutes.
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Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: Mar. 5, 2010
I suppose this has potential, it just needed a lot more flavor. I tried to caramelize the onions a little bit but it didn't seem to do anything. I used frozen spinach so that could have been the problem. Maybe a splash of balsamic or wine would help.
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Caribbean-Spiced Roast Chicken

Reviewed: Feb. 28, 2010
The spice mixture was great - next time, I want to get it under the skin and leave it on there for a while before roasting.
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Displaying results 101-120 (of 188) reviews
 
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