Pam Recipe Reviews (Pg. 1) - (10871518)

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Classic Goulash

Reviewed: Apr. 5, 2011
Excellent simple dish to prepare and extremely tasty. I made it as written, but "threw in the kitchen sink" of veggies I was accumulating in small amounts: mushrooms, half a red pepper, half a yellow pepper (I believe peppers are essential); skipped the water and made the gluten free noodles on the side - it's a perfect GF meal as well, as long as you are sure the soy sauce is GF. Appreciate the recipe. It will be a standard in the box!
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Creamy PHILLY Pesto Chicken

Reviewed: Nov. 19, 2010
I made this recipe 3 times, once as the recipe stated and then with different additions/substitutions. I have reviewed it with a 4 start, as is, but would recommend: Adding some type of spice which would kick it up - paprika, a tad of cajun seasoning, etc. It is a little bit bland as written. Also, I think you can make it even more healthy, by adding some vegetables. I added brocolli the first time and mushrooms, brocolli and peppers the second time and both were delicious. I also substituted low fat sour cream one time, as I did not have cream cheese and found it very smooth and very tasty as well. Very nice dish with the additions.
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1 user found this review helpful

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: Oct. 28, 2009
This recipe is simple, perhaps one of the quickest on this site (and I have made quite a few) and delicious. As it is written, I believe it's a tad high in fat, so I made it twice - once as written and once reducing the fat content. Both tasted phenomenal. As written, I would still give it a 5, but for my continual use, and lower fat content, I eliminated the butter, added a bit more olive oil and the mushrooms browned fine. I also agree that "lite" boursin is fine, but I DID like the cracked pepper version, WITH the addition of some fresh herbs and of course garlic. Using the full fat strength boursin is quite high in fat. Very good, very easy and any version of pasta is acceptable. We are gluten free and I used the penne I had in the closet. Thanks for a keeper of a recipe.
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3 users found this review helpful

Marinade for Steak I

Reviewed: Mar. 30, 2008
This is an excellent marinade, even for cheaper cuts of meat. I substituted olive oil for vegetable oil, which I always do and added more garlic, simply because for me, the more garlic, the better. Definitely a keeper!
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2 users found this review helpful

Paige's Feta Slaw

Reviewed: Feb. 4, 2008
I thought this was pretty good but not enough texture. I don't like when people critique a recipe with total changes, but I am suggesting the changes to this one based on my experience of changing it. I would add slivered almonds and ramen noodles for texture. The dressing is very good as well as the addition of feta cheese. I used the garlic/herb feta which also added a new dimension.
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4 users found this review helpful

Sweet and Sour Chicken II

Reviewed: Apr. 18, 2007
As others have noted, I thought this was a tad on the sweet side, but I did add 2/3 c ketchup which served to both thicken and enhance the flavor. I added all varieties of peppers, which colored the dish. The prep time is deceiving. I thought it took significantly more time, because unless you buy cooked chicken you need to allow for the chicken cooking time and the chopping of chicken and vegetables. All in all a good meal.
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1 user found this review helpful

Boudreaux's Zydeco Stomp Gumbo

Reviewed: Jan. 15, 2007
This gumbo recipe was excellent. I made several modifications to make it a gluten free recipe and it didn't change the flavor at all, which does not always happen when cooking wheat-free. I also boiled the chicken first, and added some of the chicken broth, in addition to one bottle of Ramapo Valley GF beer. I used a 4-bean flour cup of flour and again, the grainy texture of those flours only enhanced the roux. This recipe makes more than 10 servings, but you'll wnat to eat this time and time again throughout the week. Thanks for a great recipe.
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Chocolate Mint Cookies I

Reviewed: Dec. 18, 2006
Delicious and travels well. I added chopped nuts to the batter one time which added a little more character. Another time, I sprinkled chopped nuts on top of the melted mint once the mint sat for 5 minutes. In addition, instead of cooking the butter, sugar and water in a pan, I used the microwave and melted the butter (approximately 1 1/2 mins. and then added the chips and microwaves on high for another one minute and then removed the mix and stirred - less clean up and a quicker process. All in all, an excellent cookie for any time of the year, but especially at the holidays.
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Renaissance Stuffed Mushrooms

Reviewed: Dec. 16, 2006
This recipe was a notch up from my standard stuffed mushrooms. Excellent flavor. I too would recommend adding 1/4 c of Italian seasoned bread crumbs for substance. Also, if you have extra stuffing, put it in a small casserole dish and bake for 20 mins. for a preview of your appetizer. Yum!
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