wannabechef Recipe Reviews (Pg. 1) - Allrecipes.com (1138553)

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Cioppino

Reviewed: Jan. 16, 2012
This was great! The first time I ever made a Cioppino. The broth was wonderful! Start with a big pot!!! Mine was so full I had a hard time stirring the last ingredients in (what a problem to have, right?)
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4 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Dec. 5, 2011
Make ahead before a busy cooking day!!! 5 stars Flavor added by sour cream and cream cheese: 5 stars Matriarch of the Thanksgiving meal asking for the recipe: Priceless!!
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2 users found this review helpful

Seasoned Crackers

Reviewed: Dec. 4, 2011
I've made this several times and it is addictive!! One time I had a package of Hidden Valley Harvest Dill and used that instead of the ranch dressing and dill weed so now that's what I use. (lucky!) It is really good exactly as written and is good with the Harvest Dill as well!!
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7 users found this review helpful

Grilled Pineapple Slices

Reviewed: Feb. 28, 2011
We loved the taste!! Was a little hard to make. Should have taken some other reviewer's suggestion to sprinkle the cinnamon sugar mixture on top. But we ate it up!! and we liked it and we will make it again!!
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3 users found this review helpful

Coconut-Lime Chicken with Grilled Pineapple

Reviewed: Feb. 28, 2011
Yum!! Just what I was looking for. I used lemon juice instead of lime juice- personal preference. And added 2 crushed garlic cloves to the marinade- again, personal preference.I served it with coconut rice. the sauce is AWESOME! I had some left over and wat trying to think up ways to use it!!! Daughter loved it too.
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7 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Apr. 4, 2010
YUUUMMMMMM!!! This is not only the best tasting dessert, it's probably the easiest as well!!! I've made it with and without the honey. It's good both ways. The only change I make is I use brown sugar for the topping instead of white sugar. Makes your house smell great too!
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1 user found this review helpful

Hash Brown Casserole II

Reviewed: Dec. 4, 2009
I used cream of mushroom soup like the suggestions and I added some garlic powder (my preferences). This was great! Took it to an office brunch and it was GONE. Gave out the recipe the rest of the day.
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1 user found this review helpful

Kielbasa Cabbage Skillet

Reviewed: Feb. 19, 2009
Wow!! This is one of those recipes I found by typing in ingredients I had on hand. And I was pleased once again with the results. The only change I made is to use bacon grease instead of the margarine (southern thing). It was great. wish I had doubled the recipe so I had more leftovers.
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3 users found this review helpful

Laura's Unbelievable Chicken and Pasta

Reviewed: Jan. 12, 2009
This was great. The only thing I changed was to add garlic. I had several of the ingredients on hand and needed a recipe for them. I sure am glad we chose this one!! We'll make these again.
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1 user found this review helpful

Cherry Tomato Corn Salad

Reviewed: Jun. 17, 2008
I used fresh corn cut off the cob and microwaved for 3 minutes. It not only tasted great but it was very pretty, with all the color contrasts. I will definately make this again. It was great- very fresh summer tastes.
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7 users found this review helpful

Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: Jun. 17, 2008
well, the family really liked it. I don"t like feta but decided to try the recipe as was written. I decided I really DON't like feta. I let it sit in the fridge for about 2 hours and the pasta seemed to really soak up the spices. I recommend doing that. I will definately make this again but with motzarella instead of feta (my personal preference).
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2 users found this review helpful

Swiss Steak Dinner

Reviewed: Jun. 3, 2008
I liked the one pot, including the veggies, style. Used fresh tomatoes instead (becasue that's what I had). It was really good. I added garlic salt and all purpose seasonig due to family's personal tastes. Served it over wide egg noodles, again beacause my kids will eat anything over noodles. Everyone loved it. Great recipe.
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5 users found this review helpful

Chicken Andouille Gumbo

Reviewed: May 26, 2008
I love gumbo and this recipe is really good. I make a few changes (main one is flour small chicken pieces and brown in canola oil first) but the recipe is great as is. I think a key to good andouille gumbo is to get the beswt andouille sausage you can. More smoke = better flavor in the end.
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6 users found this review helpful

Roasted Chickpeas

Reviewed: Mar. 1, 2008
I've tried this four times now. I wanted them cruchy so I decided to lower the heat to 300 degrees for 30 minutes then turn it up to 425 to brown them. I also sprayed them with olive oil when I turned them up to 425, not before. And, I shook the pan every 10 minutes to try and make them dry out evenly. That seems to help. When I take them to community parties everyone loves them (and we're not really a chickpea/hummus/good for you snacks type of group. They like them spicey so I add cayenne and garlic powder to them after they're cooked. Great recipe. Love it as a starting point for individual tastes and expectations. You really can add any kind of spice that you like to suit your tastes. Thanks for a great recipe.
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4 users found this review helpful

Hot Dip

Reviewed: Jul. 28, 2007
I've made this three times for parties. I always get asked for the recipe. The last timde I didn't have any bacon so I used three tablespoons of butter instead (can't gowrong with butter). I did find that the tastes really blend together if I make it ahead of time and refrigerate for a few hours then warm back up. I used french bread and also white corn tortilla chips. Both went well with the dip.
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16 users found this review helpful

Caribbean Sweet Potato Salad

Reviewed: Jun. 25, 2007
I really liked this recipe and will definately make again. I've made it 3 times already. I did not add the corn the first time. It adds an extra sweetness that the salad is lacking if you don't put it in. I used whole mustard all three times- my preference and I think it was great. The only other thing I've added to the recipe that it did not call for is some ground red pepper (1/3 tsp). The first two times it seemed to need a little more zing so I added the red pepper for a little zing. That's what it was missing to make a perfect salad for me- the red pepper balances the sweet ingredients in the recipe. The peanuts add a lot to the recipe. If you make it without the peanuts please note that you are reviewing a completely different tasting dish when you leave out the peanuts (and actually any other ingredients). It's a 5 * when I added the red pepper. But it was great enough exactly as is that I made it 3 times so just that gives it a 5 * as well.
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11 users found this review helpful

Jalapeno Hummus

Reviewed: Apr. 27, 2007
First, I live in Texas so our scale of what's hot is different from others. Hummus is my Spring 2007 perfection recipe (I keep making it until I get the perfect one- and then take it to all the parties and and bask in the compliments). I was thrilled to find a hummus recipe that added jalapenos (texas, in search of the perfect hummus....). I love this recipe. I did add more jalapenos and more lemon juice, double what the recipe called for, but that was due to our regional preferences. Big Tip: Make it ahead of time and let it sit in the refrigerator overnight. That's the secret that makes this recipe go from good to great. Thank you Andrew for posting this recipe. You just proved that any recipe can be made even better by "spicing it up" with the right ingredient.
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149 users found this review helpful

Special Deviled Eggs

Reviewed: Apr. 15, 2007
made this for easter- big hit. And made it for our office Spring Fling, where we have a deviled egg contest every year. I WON!!! People couldn't figure out the horseradish but got the sweet pickle relish. I did drain the horseradish and pickle relish as others suggested. I think I'll enter this recipe again next year!!!
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7 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Apr. 15, 2007
I love this recipe. Did it for Easter for a block party this year and got rave reviews. Did it again a few days later, cooking a 5 lb boneless roast for 2 hours at 300 degrees and liked it even better!!! I did add a little extra lemon juice, mainly based on my preferences. I even used the marinade for a pork loin that I cooked a few days later. Rosemary,garlic and lemon. You can't beat it.
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1 user found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Feb. 3, 2007
This was a good base to start with but I thought it was a little bland after I put it all together. So I added 2 TBSP. lemon juice and 1 TBSP. Worcestershire and a teaspoon garlic powder. Letting it sit for a while made a big difference also. I'll definately make this combo again with my additions. Thanks for the great recipe.
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2 users found this review helpful

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