GENUINEGIN Profile - Allrecipes.com (1136581)

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GENUINEGIN


GENUINEGIN
 
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Member Since: Sep. 2001
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Recipe Reviews 10 reviews
THE Pasta Salad
Used recipe as written with the exception of the spice. After mixing the dressing I felt it lacked the "umphff" it should have gotten from Frank's Red Hot sauce. I felt the sauce should have had PLENTY of kick before you added it to the salad or it would be too weak. My adaptation was cayenne pepper. I started adding it by the 1/2 tsp until I felt it was right. Since I tripled the recipe I wound up with 1 tsp cayenne to each batch. It makes it simple to adjust to anyone's taste. Just adjust the dressing BEFORE adding it to the salad. Mine was for an appreciation, so I loaded it in a $1 aqua marine dollar store "ice bucket" for a fun display, crossed disposable salad servers crossed on the top for a cute presentation that was easy to haul. For a REALLY great low carb version, replace the peas with spinach and just switch out the pasta for Dreamfields and voila' a low carb pasta salad!

1 user found this review helpful
Reviewed On: May 4, 2014
Quick and Easy Alfredo Sauce
I made this recipe with the ingredients exactly measured. I have made many alfredo sauces which were anywhere from fair to excellent, but all were time consuming. This was the easiest and best home prepared alfredo I have ever made. My review is based on the exact recipe. After completing the recipe I decided to make it a "creole" alfredo and add 1 1/2 tsp of Tony Chacere's Creole Seasoning. I would give the creole version 6 stars if I could! We used it as a sauce for baked tilapia. We served it with fresh oven fries and a green salad. Yummmmm. ***if you decide to make a creole version please adjust the amount of seasoning to suit your personal taste. I would start with no more than 3/4 tsp***

0 users found this review helpful
Reviewed On: Dec. 28, 2011
Chicken Oreganato
Other than a temperature variation (350F for 50 minutes) I made the recipe exactly. Can't say if it was good cold or not, because it never made it out of the kitchen! For those who found it "bland", I think perhaps they didn't season properly with salt and pepper. I actually didn't rub the oregano on the chicken (cause I'm lazy!) I assumed the rubbing was to release the flavor and oil of the oregano, so I just crushed the oregano before dipping the chicken in it. Then I salted and peppered LIBERALLY with Kosher salt and fresh ground black pepper. **I DID absolutely try making the sauce by using the drippings, adding 1/2 c white wine, reducing, then finishing with 1 T of butter. As good as the chicken was, the sauce was to die for!** Talk about easy! If you want to serve as a "company dish" it looks wonderful plated in a rotini pasta bowl, topped with the chicken sliced, ringed with steamed broccoli florets and drizzled with that phenominal sauce!

10 users found this review helpful
Reviewed On: Dec. 23, 2011
 
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