junglepilotwife Recipe Reviews (Pg. 8) - Allrecipes.com (10949885)

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Creamy Chicken and Wild Rice Soup

Reviewed: Jan. 19, 2010
this turned out beautifully! We'll make it again for sure!
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General Tao Chicken

Reviewed: Jan. 19, 2010
This is our favorite chinese recipe yet!! They way the chicken is coated with cornstarch, egg, etc, was such a great concept. We'll even use this was of preparing the chicken to go with other sauce in the future. It had the same "feeling" of being fried but WAY healthier! Love it. Tasted very authentic. Don't bother to make it without the oyster sauce...it's what gives it that little "extra".
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Thai Green Curry Chicken

Reviewed: Jan. 19, 2010
I LOVE this recipe. You can use breast or thighs. Be generous with your curry paste, ginger and garlic. I add a chopped yellow onion. Cut back a bit on the fish sauce...you definitely should use it because it gives the curry a very round and authentic complexity...but you don't want to actually TASTE fish sauce in the meal. Don't skip the cilantro....the dish begs for it. I also have added a can of bamboo shoots... Try this dish. You'll be glad you did!
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Baked Pork Spring Rolls

Reviewed: Jan. 19, 2010
great recipe. We LOVED that these are much more "guilt free" because they are baked! we just don't do fried food in our house. I made them vegetarian, but I'm sure they would be good with ground pork or even ground turkey too. I doubled (and next time would even triple) the cabbage mixture since I was not including the meat. I also used the egg roll wrappers...next time I'll be sure to find SPRING roll wrappers to help with the crisping in the oven. We'll definitely make these treats again!
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Sweet and Sour Sauce I

Reviewed: Jan. 19, 2010
great recipe. I made it exactly as directed and it was super!
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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Jan. 5, 2010
This is one of my new favorite recipes from this site! I cut back the salt a bit and didn't regret it. No sauce needed on this steak! The leftovers will be great in salad and wraps :)
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Tiramisu II

Reviewed: Dec. 26, 2009
This was outstanding! I made 3 days ago for Christmas (yesterday). The key is definitely letting it sit in the fridge for a couple days. The flavors are delicate and blend so wonderfully. It was a huge hit! Even among those who don't typically like tiramisu or even dessert. I made it in a springform pan and transferred to a pretty cake plate to serve. The only change I made to the recipe was using brandy rather than rum. The lady fingers I used were the hard variety. You don't need to cut them in half. Just dip them halfway (lengthwise) in the coffee/liquor mix (which you need to atleast double). Place wet side up on the bottom of the pan. It was great. We'll put it in the 'keep' box :)
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Easy Chicken Tetrazzini

Reviewed: Dec. 19, 2009
My husband called this a good "safe" meal. Even when I spiced it up, its not too interesting...but also nothing offensive about it. Its a great dish to take to to a family after they have a baby or when you're trying to please picky kids. :) Here are the changes I made: I sauteed the chicken in evoo and sprinkled it with a generous amount onion and garlic powder, parsley and a little black pepper. I added frozen chopped broccoli on top of the chicken layer then poured the sauce over it. It looks too soupy at that point, but thickens up perfectly. Then following other suggestions, I sprinkled seasoned bread crumb over the cheese. We'll make it again.
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Thai Pork with Peanut Sauce

Reviewed: Dec. 15, 2009
The sauce was great! I went more of a stir fry route with it - cubed boneless pork loin sprinkled with the cumin and cayenne. I skipped the flour and salt. Stir fry until cooked through then remove from heat. I also steamed some vegetables (carrots and broccoli) and stirred it all together with the sauce a few minutes before serving. I didn't use the peanuts or red bell pepper just because I didn't have any on hand. I doubled the sauce and it was just right. Serve over rice. It was very tastey! Will make it again.
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Asian Orange Chicken

Reviewed: Dec. 1, 2009
We thought this had great flavor. It was a nice, healthy option when you get that panda orange chicken craving! I juiced and used the zest from an entire orange. I didn't have rice vinegar so I subbed with white wine. I also used dry powdered ginger only because I didn't have any fresh root on hand. I used 3 cloves garlic (crushed) and quite a bit more green onion to suit our tastes. Definitely try stirring in some veggies (particularly steamed broccoli because it holds the sauce so well) into the sauce before serving. It was yummy and we'll be making this again! :)
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World's Best Lasagna

Reviewed: Nov. 30, 2009
Yep it's the best. I can modify and tweak recipes for this site with the best of them, but this one just doesn't need it. Its fantastic as it is written.
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Chicken Tikka Masala

Reviewed: Nov. 16, 2009
Absolutely awesome flavor! Here are the changes I made: use only 1 tsp salt and 1 tsp of cayenne pepper in the marinade. I was plenty salty and spicy when you cut back - more would just be overbearing! I left the chicken in the marinade for about 7 hours. I broiled the chicken - about 7 minutes, turn over half way though the time. I used only 1 tsp of salt in the sauce and used 2 cloves of garlic. Serve with grilled or broiled zucchini over brown rice. Some mango-ginger chutney and naan would be fabulous with this as well.
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Playgroup Granola Bars

Reviewed: Nov. 7, 2009
3/4 tsp salt was a little too much for my tastes. I'll cut it back to 1/2 tsp next time. I made cinnamon and raisin, as the recipe called for - and they are very tasty. Next time I'll try some different add in and flavors.
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Pumpkin Pie Spice I

Reviewed: Oct. 30, 2009
simple and right on target
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Empanadas

Reviewed: Oct. 30, 2009
Deeeeelicious! The dough is excellent and could be filled many different ways. Here's what I did after reading other reviews: divide dough in 2 smaller balls before chilling overnight. Only take one out at a time (you have a fairly narrow window between too hard and too sticky to work with). If you don't like wrestling with the rolling pin you can do what I did - roll into 1 inch ball and use the bottom on a cup or small plate to flatten. them. SO easy! I filled some with chopped up apple pie filling with cinnamon and the other with canned pumpkin with pumpkin pie spice and brown sugar. Both were outstanding for a fall season treat. Be sure to roll them in the cinnamon sugar right away - before they cool! They are best served warm. Great recipe! Thanks for posting it Rosina!
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Rosemary Ranch Chicken Kabobs

Reviewed: Oct. 5, 2009
they were a bit salty for me....not sure why. But, the recipe is tasty! Its a nice change from the norm kabobs :)
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Boilermaker Tailgate Chili

Reviewed: Oct. 3, 2009
Awesome recipe! I made the following changes: used 4 slices of real bacon rather than the bacon bits, added a dash of liquid smoke, used 2 cans mild chili beans, one can hot chili beans, and 1 can kidney beans (drained). Used 3 (14 oz) cans of diced tomatoes. Did not use the green chilis, red bell pepper (just because I didn't have one), celery, or tobasco sauce. Used only 2 lb of ground beef (no sausage just because I didn't have any). It was plenty of meat and plenty spicy, and makes PLENTY to go around (freeze the leftovers!). Cooked 6 hrs in the crock pot on high the day before. Put in fridge overnight and reheat before serving. Serve with sour cream and shredded cheese. awesome!
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