Amanda Recipe Reviews (Pg. 1) - Allrecipes.com (11314356)

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Cindy's Jambalaya

Reviewed: Aug. 11, 2013
Delicious! I added chicken (sauteed until cooked through before adding sausage), and followed another reviewer's advice regarding the rice- sauteed it until it all turned white BEFORE adding the chicken broth and tomatoes. Created my own creole seasoning and added twice as much of it as the recipe called for. For my fiance, who's a spice wuss, this was too spicy, but for me it was perfect! :)
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Shoyu Chicken

Reviewed: Sep. 12, 2011
Made the marinade as directed (used paprika, but did not use cayenne or red pepper), but did not marinate or grill the chicken. Instead, i poured the marinade into a medium pot with four chicken thighs (the marinade was just enough to cover the four thighs), brought to a boil, and then simmered for 45 minutes or so. The results are fall-off-the-bone chicken in a delicious sauce that's awesome over rice!
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Parrot Bay Coconut Shrimp with Pina Colada Dipping Sauce

Reviewed: Sep. 5, 2011
Original Poster here... I usually make this without measuring out quantities, so to post it on Allrecipes, I had to estimate amounts. Just made the recipe again, and realized that I posted incorrect measurements for thepPanko and coconut flake breading. Should be closer to 1 Cup panko, and 2/3 Cups Coconut flakes! Hope that helps. :)
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Hungarian Mushroom Soup

Reviewed: Aug. 22, 2011
I gave this 5 stars, because I normally hate mushrooms but really enjoyed this soup. I bought "sliced" white mushrooms and "sliced" baby portabellas, but they were thick slices, so I tried to slice them thinner. I also didn't add the lemon juice (didn't have any), cut the parsley in half (may omit it entirely next time, as I didn't like the parsley taste with everything else), and used skim milk, no-fat sour cream, low sodium soy sauce and low sodium low fat chicken broth. Very yummy!
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Grilled Salmon I

Reviewed: Jul. 5, 2011
Awesome! I only had one fillet, so I just seasoned it with lemon juice and pepper (did not have lemon pepper). I made the marinade with equal parts soy sauce, brown sugar, water, and olive oil (instead of veggie oil) - I just eyeballed it with a spoon instead of measuring (SO easy!). Added a a chopped up clove of garlic to the marinade. Cooked it up on a George Forman grill, super fast, super easy, and delicious!
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Braised Balsamic Chicken

Reviewed: Apr. 26, 2011
Very yummy! DEFINITELY use high quality balsamic though!! I bought an expensive one, and compared in it against a cheap brand that we happened to have at home, and the cheap stuff had an extra sweet taste/smell that definitely would have killed the dish. Spring for the expensive balsamic, you won't regret it!
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Chicken Scarpariello

Reviewed: Apr. 26, 2011
Omitted white wine just because I didn't have it, but added extra 1/2 C water to make up the liquid amount. Added extra bouillon, too (which turned out not to be such a great idea, it was too bouillon-y.. the one cube called for in the recipe would probably have been perfect, even with the extra 1/2C water). Definitely will make again, very tasty!
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French Onion Soup Gratinee

Reviewed: Apr. 20, 2011
SOOO good! I've tried about six different recipes for French Onion Soup, and I was always seriously disappointed until this recipe. It's not too salty, the wine adds a nice flavor without being overpowering, and the beef with chicken broth was a nice combo. HOWEVER, I did a few things a tad differently, just because I worked with what I had lying around. 1. I used ALL yellow onions (It was all I had!), so I threw in 1/2 tsp of sugar with the salt while I cooked the onions. 2. I also had only 40oz of beef stock (a big box and one can) and no chicken broth, so I used all the beef stock plus 22oz water (just to make sure i had the correct amount of liquid) and I threw in a chicken bouillon cube. 3. I didn't have fresh herbs so i used dried (1tsp dried parsley, 1/2 tsp dried thyme, 1 bay leaf) plus added some herbs de provence (I didn't measure, just threw some in). 4. I added only 1/2 tbls of balsamic vinegar (has to be GOOD kind! Balsamic vinegar is NOT something to be cheap with. It can totally ruin a great recipe!) and then remembered the poster's comment that the vinegar counteracts a chemical reaction caused by RED onions. Since I had no red onions, I didn't add the other 1/2 tbls. Other than that, everything was followed exactly, and this recipe is a KEEPER! :)
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Kuwaiti Traditional Tea

Reviewed: Feb. 20, 2011
Delicious as is, but I added a piece of cinnamon stick and a small piece of vanilla bean to see how that would taste, and it's also tasty. :)
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Indian Tomato Chicken

Reviewed: Feb. 13, 2011
Excellent, tastes just like the Chicken Jalfrezi at my favorite Indian Restaurant. Instead of using a food processor, I followed another reviewer's recommendation and finely chopped the onions, grated the ginger, and crushed the garlic. Only other thing I changed was used half the amount of black pepper (I don't like things TOO spicy), and added some chopped red bell pepper. Delicious!
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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 13, 2010
I've never (successfully) cooked any recipe that called for wine, but this was easy, and absolutely delicious! didn't have time for homemade mashed potatoes, so i used the instant boxed mashed potatoes, and the gravy made even THOSE taste good. i followed other reviewers' suggestions and blended roasted shallots and wine/broth to make it smoother. Only other change i made was to add a bunch of minced garlic to the shallots while they roasted. the estimated cook times the submitter gave were on the nose, which was great for me since i'd never cooked anything like this before. highly recommended!
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Chocolate Crinkles II

Reviewed: Aug. 17, 2010
amazing! followed the recipe 100%. baked them on the second-to-top rack in the oven, for 10 minutes at 350. crinkled up perfectly, crisp outside, fudgy delicious middle.
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Tomato Barley Soup

Reviewed: Mar. 30, 2010
I absolutely hate tomatoes, but I really like this soup. I followed some raters' suggestions, and added more than the suggested amount of barley (1/3 C total, but I think next time i'll add even more), and i pureed a few cups of the soup and then returned it to the pot (just to thicken the soup a bit). Also added some celery salt, and it tastes great.
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Irish Lamb Stew

Reviewed: Mar. 21, 2010
I cut the recipe in half, but only used 2 lbs lamb (instead of 3). I could not find boneless lamb shoulder; I had to use bone-in shoulder. I used chopped up pancetta for the bacon, and added some chopped celery. I followed the recipe exactly (minus the minor changes above), and it turned out great!
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Chicken Paprikash II

Reviewed: Dec. 26, 2009
I grew up with my hungarian mom's more "traditional" paprikash (which had no tomatoes, and i believe even more paprika), but for my non-hungarian boyfriend i tried this recipe first... he LOVES it, and so do i. We've made this several times, and because he prefers dark meat, we've adapted it to include only leg quarters. Also, i use 1 cup chicken broth in place of the water, and a bit more garlic, and use 1/4 tsp black pepper in place of the red pepper (we're both sissies when it comes to spicy food).
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Gooey Butter Cookies

Reviewed: Dec. 22, 2009
Just made these, and LOVE them. Followed the recipe 100% (except i accidentally put in extra vanilla), used Duncan Hines Moist Deluxe yellow cake mix. First batch i did exactly as it was written (rolled in powdered sugar), then for the remaining dough i dipped the bottom in powdered sugar and rolled the rest in colored sugar, cocoa powder, or sprinkles (to make them a bit prettier).. For a few of them, i stuck a chocolate chip in the center (i made my cookies on the smaller side, so the single chocolate chip was JUST the right amount of chocolate). these came out SO good and were SO easy to make! One hint: refrigerating the dough definitely makes it easier to handle! It's very sticky dough.
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