jasmine Recipe Reviews (Pg. 1) - Allrecipes.com (10886100)

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Bermuda Spinach Salad

Reviewed: Sep. 24, 2007
So good! Served at a BBQ and everyone loved it - had to make another bowl in the middle of dinner. I added extra mushrooms and some sunflower seeds, as well as cut the oil in half in the dressing (one cup of oil is TOO much) - still tasted great.
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7 users found this review helpful

Shrimp Wellington

Reviewed: Oct. 11, 2006
Made these tonight and they were very good! Also used frozen spinach and bearnaise sauce but wished I had used fresh spinach (I think they would have tasted even better). I cut down the fresh tarragon in half and it was not too strong. Will definitely make again.
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7 users found this review helpful

Stir-Fried Shrimp with Snow Peas and Ginger

Reviewed: Nov. 1, 2006
I made a few modifications - I tripled the sauce (and used black pepper instead of white - just a personal preference), doubled the garlic (grated fine to almost a paste to get more flavor), and used baby bok choy, mushrooms, and scallions for the veggies, and served with hot jasmine rice - it was great! Would prefer some spice in a dish like this but that's taken care of with a little spicy chile sauce on top!
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3 users found this review helpful

Spicy Garlic and Pepper Shrimp

Reviewed: Aug. 10, 2008
This was okay - a very tame stir fry. I used fresh green beans & baby bok choy instead of cabbage. Also added fresh basil and thai chili instead of red pepper flakes. Maybe some fish sauce and fresh grated ginger next time...that would be yum!
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2 users found this review helpful

Shrimp Fra Diavolo

Reviewed: Oct. 29, 2007
This recipe needs help. But with a few minor modifications, it can be terrific. First, don't cook the shrimp separately - you're losing a lot of flavor that way. I heated up about 1 tbls of olive oil and 1/2 tbls of butter and sauteed the chopped garlic, chopped shallot (because I had it), red pepper (and I even added a little cayenne), a little basil and then the shrimp. Saute for just a couple of minutes then remove the shrimp into a separate bowl - leave garlic/everything else in the pan. Then I added the wine (a bit more than 2 Tbls) and reduced it before adding the tomatoes - here I added a touch more olive oil as well. Simmer/cook down and when ready to serve w/ pasta, add the shrimp back and cook for a couple of minutes. I put drained pasta directly into the sauce and it soaked up the sauce wonderfully. I also made only a 1/2 batch and it was enough for two meals for my husband and me. With these changes, it was delicious!
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107 users found this review helpful

New Red Potato Salad

Reviewed: Sep. 24, 2007
This was very bland, even after I added dill. Absolutely way too much mayonnaise - unless you really like it - and I had cut it in half. If I make this again, I would definitely add garlic, fresh herbs (dill or maybe tarragon?) and possibly some mustard - it really needs something.
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5 users found this review helpful

Kiki's Sweet and Spicy Marinated Shrimp

Reviewed: Jan. 23, 2009
I agree with a previous reviewer - this is an odd combo and not good. There is no shrimp flavor - just an overpowering marinade that is sour/sweet in a very strange way. Hate to rate this so badly but I can't recommend to anyone to waste a perfectly good batch of fresh shrimp on this recipe.
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5 users found this review helpful

 
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