PrvtChef Recipe Reviews (Pg. 1) - Allrecipes.com (1135386)

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Thin Mint Crackers

Reviewed: Oct. 8, 2007
GREAT and oh so easy. I would stick with the bittersweet (which is not really bitter). If you use milk chocolate, they are to soft to hold unless you keep them in the refrigerator. Also, like someone else said, there is a faint salt taste. FIXED: I now make these with LOW SODIUM Ritz and there's no after taste. You can also buy the chocolate wafers that another writer uses. All in all a great, great time saver.
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1 user found this review helpful

Light & Tasty Chicken Stroganoff

Reviewed: Apr. 26, 2005
Stupid recipe. Why bother with using chicken and then cover up the taste with beef broth and browning sauce. Use chicken broth and a little worcestershire, thyme and parsley for added flavor without covering up the taste of the chicken. The ketchup is only useful in beef recipes, it does nothing but turn the sauce pink here. Better to use a little (1 T.) Dijon mustard instead.
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2 users found this review helpful

Chinese Napa Cabbage Salad

Reviewed: Jul. 31, 2004
Great recipe, my sister-in-law first gave it to me. If you want a salad that will hold up, substitute one large bag (at least 16 oz) cole slaw mix for the napa cabbage. The salad will last until it's all eaten-up! You can also add a large can (or two small) of well-drained mandarin oranges, tossed in at the end. Delicious.
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4 users found this review helpful

Au Gratin Potatoes

Reviewed: Apr. 19, 2003
A big, sloppy mess. This made a ton, and it filled up my trash can nicely. It tasted very "factory" made and not at all like au gratin potatoes. Kids(17, 14 and 10) wouldn't touch it either.
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Apr. 2, 2003
I will add my EXCELLENT to the chorus of positive reviews. I used all butter in the recipe, instead of margarine in the dough, and also used all purpose flour in place of the bread flour listed in the recipe. Dough and finished buns turned out fantastic, so if you don't have bread flour in your cabinet--make these all the same for great results. You can also mix all the ingredients in a standard mix master with a dough hook or paddle if you don't have a bread machine (as I don't). Even the "dieters" and Atkins followers had to try at least a half of one. Not difficult at all. Will definately make for special Sundays and parties!
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5 users found this review helpful

Sugar Snap Peas with Mint

Reviewed: Mar. 21, 2003
Very good and easy. It's great to have a vegetable that can be used on a buffet that doesn't have to be hot.
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24 users found this review helpful

Easy Grilled Tri Tip

Reviewed: Jun. 1, 2002
Good mix of flavors. It's nice using the soy for the "salt" in the dish instead of regular table salt, which adds no flavor of it's own. If you leave the roast whole and marinate the day before cook for 20 minutes per side on a med-low flame. Let rest for 10 minutes covered with foil and slice. Much better that way--more tender.
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114 users found this review helpful

Smothered Mexican Lasagna

Reviewed: May 9, 2002
Great recipe. This is what a "lasagna" is supposed to be--all the others are just meat and noodles. The ricotta makes it a nice blend of Italian and Mexican. I finished the top with some shredded Monterey Jack cheese and black olives. Everyone loved it, even a rather picky 9 year old. Also a good recipe to use up leftovers--you can add pinto or black beans, sweet corn or extra salsa--it's a very forgiving dish
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63 users found this review helpful

 
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