egmorin Recipe Reviews (Pg. 1) - Allrecipes.com (11269500)

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Marinated Grilled Shrimp

Reviewed: Mar. 7, 2010
As it was 30 degrees out and my indoor grill is on the fritz, I pan fried the shrimp in a bit of olive oil and then simmered them in the marinade. I also made a few adjustments: I had white wine vinegar instead of the red wine, and used diced tomatoes that were already flavored with balsamic vinegar, oregano and basil. Overall, the result was stunning. I made it a second time for company and it was a huge hit- this time, using the red wine vinegar. It didn't make a difference in the taste. Very easy - fantastic!
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3 users found this review helpful

Pesto Mushroom Chicken

Reviewed: Mar. 31, 2010
I made a lazy version of this using prepared pesto sauce. Delicious. Absolutely delicious and very easy.
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2 users found this review helpful

Almond-Topped Fish

Reviewed: Jul. 7, 2010
I didn't have any dill on hand, so I used garlic instead and it turned out quite nicely.
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1 user found this review helpful

Portobello Penne Pasta Casserole

Reviewed: Nov. 18, 2010
Fantastic! I used fresh spinach instead of frozen. The sauce was thick and perfect, and was a hit with my fiancee. I think I might try this again with a light breadcrumb crust and broil it for a minute, just to make it feel like more of a casserole and not just a super charged mac and cheese.
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1 user found this review helpful

Mahi Mahi with Onions and Mushrooms

Reviewed: Dec. 6, 2010
I used portobello mushrooms and had no cornstarch, but this still turned out quite nicely. I would strongly recommend doubling the recipe for the sauce. Additionally, as I had no cornstarch, I used a bit of flour and about a tablespoon of heavy cream. Wow! Fantastic.
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2 users found this review helpful

Quinoa Tabbouleh

Reviewed: Dec. 6, 2010
This was far better than I thought it would be!! I had no green onions, parsley or carrots and now I'm wondering how much better it would have been if I had these ingredients. The lemon really made this dish great so if you don't have that on hand, I wouldn't recommend making this.
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6 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Dec. 29, 2010
Easy and delicious, although I strongly recommend doubling the sauce and there really is no need to thicken it. I also added dry white wine while I cooked the chicken and some fresh ground pepper. Delish!
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4 users found this review helpful

Blackened Tuna

Reviewed: Jan. 11, 2011
This was unbelievable. I didn't have any cajun seasoning, so I googled one and fortunately had all the ingredients on hand. I concur with all those on the board - open your windows, turn on the vent to high. I panicked making this, certain that this would taste burned and would ruin my expensive tuna steak. Oh, was I wrong. I will make this again and again.
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1 user found this review helpful

Red River Beef Stroganoff

Reviewed: Mar. 20, 2011
We are health nuts so we made some variations to this to reduce the calories without losing the taste. We used bison steak tips instead of beef and light sour cream instead of regular. We also used Dreamfields low-carb pasta which is probably the only diet food on the market that tastes absolutely no different than the original. I added garlic, red wine, and fresh portobello mushrooms instead of canned. The onions were a bit to much so I reduced by about 25%. This was, as my fiance said, "the best meal I've made in 3 years." That says something, because I cook A LOT.
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3 users found this review helpful

Roasted Asparagus and Mushrooms

Reviewed: Jul. 5, 2011
I've been roasting asparagus for years but never used rosemary before - wow! What a difference!! I didn't have fresh rosemary so I used dried and it still turned out fantastic.
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2 users found this review helpful

Easiest Spicy Cod

Reviewed: Jul. 5, 2011
Usually when recipes are listed as "easy," they aren't. They're anything but. However, this is borderline idiot proof. I made no changes or substitutions and my husband hasn't stopped talking about how good this was. I'm only disappointed that I halved the recipe, I should have made him get more cod! I'll be making this again.
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4 users found this review helpful

Quiche Lorraine II

Reviewed: Sep. 25, 2011
This is good. I have a few suggestions to make this easier (my mother is from Lorraine and made quiches for us when I was growing up). First, feel free to use whole milk to give this quiche a lighter texture. Second, use a fork to poke holes all over the bottom of the crust before prebaking - it prevents it from bubbling up. Another option is to use pie weights but my mother's trusty fork is just an easy solution. Finally, just before putting it in the oven, sprinkle a bit of paprika over the top of the quiche. It doesn't add much flavor but it adds plenty to the appearance of the quiche. Bon appetit!
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7 users found this review helpful

Braised Balsamic Chicken

Reviewed: Dec. 28, 2011
Outstanding but I ran into a few issues: 1) The chicken breasts were too large to be cooked in just 15 minutes, so the sauce and tomatoes/onions were getting close to burning. Since you're going to cut them up anyway at some point, might as well start out in cubes. Because my sauce was starting to burn, I poured in some white wine. It did a fantastic job of taking the excessive tartness out of the balsamic vinegar while retaining the flavor of the vinegar in the dish. I'd recommend reducing the vinegar by 1/4 and replacing the remainder with white wine. My husband is in a food coma on the couch after eating his dinner portion, my leftovers, and his lunch leftovers. Oops.
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3 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: May 28, 2012
This is the best marinade I have ever had. Ever. Period.
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Fish Fillets Italiano

Reviewed: Aug. 5, 2012
After reading the reviews, I noted that many people found it bland and suggested a host of additional seasonings to make it work. I did so, and still found it very bland. It doesn't taste bad, but it certainly isn't a memorable dish.
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Chicken Paprikash

Reviewed: Dec. 15, 2012
I used bacon drippings instead of butter and chicken broth instead of water and thank God I did, that was about the only flavor I had in this dish. I might try it again with the "real" paprika instead of the McCormick's I had on hand but this took a lot of time and I didn't find it particularly delish.
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Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 20, 2012
I can only assume this is what cocaine is like. Holy cow. Best cookie I've ever had, hands down.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jul. 12, 2013
I can only imagine that this is even better than what I made - halfway through the recipe I realized I had only 1/4 cup of italian dressing and no worsterchire sauce. I replaced that with HP Fruity sauce. It all worked great! I took the advice of another poster and cooked this for 6 hours on high in garlic, pepper, onions and 16 oz of chicken broth. I drained the broth and then poured in the other ingredients which I let cook on low for 2 hours. Delicious!
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1 user found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Oct. 7, 2013
Tastes like cookies made with shortening but with none of the bad health side effects from using Crisco. Quite possibly the best chocolate chip cookie I've ever eaten. As a newbie to baking, I didn't realize the importance of letting butter soften at room temperature. Be sure not to make the same mistake I've made in previous cookie batches - don't put the butter in the microwave!
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Displaying results 1-20 (of 21) reviews
 
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