Alison Recipe Reviews (Pg. 1) - Allrecipes.com (10850500)

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Carrot Rice

Reviewed: Sep. 9, 2014
I really enjoyed this. Made it with about 1 1/2 cups grated carrots, ginger paste (found in refrigerator section) and slivered almonds. Didn't have cilantro so left it out but I think it would taste great with it. Also used jasmine rice since that's all I had and still turned out great. Made this as a side dish to the apricot chicken also found on this website and drizzled that sauce over the rice (on my plate) which made it even more wonderful!
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Baked Apricot Chicken

Reviewed: Sep. 9, 2014
I used apricot jam and Catalina with dry onion soup mix and it was delicious! I also took skin off the thighs and baked at 350 for 1 hr. Made it with the carrot rice also from this website and drizzled the chicken sauce over the rice... Yum!
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Pasta e Fagioli a la Chez Ivano

Reviewed: Aug. 12, 2014
I followed recipe pretty close but halved it and it still made enough for 2 dinners for 4 people and 1 frozen dinner for a later date (frozen without pasta in it). I added all fresh herbs from garden just because I had them and was generous with the amount. I also added zucchini and carrots from the garden. I also just added pasta directly to soup instead of precooking it in separate pot. Probably as a result of doing that the soup is a cross between a fagioli soup and chili. Either way it was hearty and yummy!
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Photo by Alison

Mushroom Rice

Reviewed: Jul. 31, 2014
I really enjoyed this. I've followed the recipe exactly and thought it was a good substitute for plain white rice as a side dish. This last time I had 3 small Chinese food containers filled with leftover white rice from dinner the other day, about 2 1/2 cups cooked, and wanted to do something with it besides make rice pudding so I decided to try this. It turned out great. I sautéed the mushrooms in butter first, then added in the cooked rice, added about a cup of chicken broth and simmered for about 10 mins with the lid on. Turned out great :)
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Glenn's Rhubarb Crumble

Reviewed: Jul. 22, 2014
I doubled the crisp and took Glen's suggestion of putting a bottom layer and top later on it. I baked the bottom at 375 for about 15 mins until it was slightly browned on the sides. Then I added the rhubarb and finally the last layer of crisp. As I was making this I was thinking the ratio of rhubarb to crisp was going to be way off but let me say this was not the case! It was a cross between a crisp and bar and it was so good! By doubling the crisp I ended up with way to much, even with the bottom layer so maybe next time I'll only make 1 1/2 of the original recipe. Thanks Glen! Great recipe!
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Photo by Alison

Sweet Potato Rolls

Reviewed: Jun. 17, 2014
I used canned pumpkin because I couldn't find sweet potato. I agree with some of the reviews that said this could use some more sugar. Next time I'll add some brown sugar. I got 23 buns out of the recipe and will freeze the leftovers.
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Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 20, 2014
Floured the chicken first. Only used 1Tbs buffalo sauce and added bag steamed broccoli. Served with white rice.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 27, 2014
This is great! I substituted the sausage with chicken sausage and left out the parsley because I didn't have any. I also used a 28oz can of pre-diced tomatoes and the whole 1lb. box of bow tie pasta which helped absorb the sauce, as the sauce only slightly thickens, and there is quite a bit otherwise. Very good and easy! The whole family enjoys!
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