PG523 Recipe Reviews (Pg. 1) - Allrecipes.com (11393102)

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Steak Salad

Reviewed: Jul. 29, 2011
WOW!!! Tastes like something from a fancy restaurant! I took the advice of other reviewers and marinated the steak first in the dressing (minus the bue cheese). Also left out the onions and didn't miss them.
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Asian Ginger Dressing

Reviewed: Apr. 24, 2011
to die for!! instead of honey, used just a touch of sugar.
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Dad's Pan-Fried Green Beans

Reviewed: Dec. 30, 2010
did not boil - just stir-fried. Note - made ALOT of mess - lots of splatter so needed to keep covered. Great taste, kind of sweet.
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Gourmet Mushroom Risotto

Reviewed: Aug. 8, 2010
A lot of work, standing at the stove, but worth it. Incredible!
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Spinach and Cheese Stuffed Pasta Shells

Reviewed: Mar. 14, 2010
I liked it but my family didn't like the fennel (they said it tasted "minty"). Next time will use less fennel, and consider chopping it smaller so you can't feel/taste it as much. Otherwise great.
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Angel Chicken Pasta

Reviewed: Mar. 14, 2010
Family LOVED it. I expected it to need more spice, but it was pretty good as is. I used both wine (1/2 cup) and chicken broth (1/2 cup). Browned the chicken on the stove first with butter & S&P. Added fresh mushrooms while chicken was browning. Placed chicken in pan, then covered with heated soup mixture and cooked in oven for a few minutes. Added extra pepper to the soup mix. When done, added pasta & mixed. Will try adding some broccoli next time. A keeper!
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Banana Crumb Muffins

Reviewed: Mar. 5, 2010
Amazing!
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Laura's Unbelievable Chicken and Pasta

Reviewed: Feb. 13, 2010
good. next time will try adding some garlic & fresh basil
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Chicken Delicious

Reviewed: Feb. 13, 2010
kind of blah with reduced fat soup. if i make again i will use regular soup.
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Stuffed Eggplant with Shrimp and Basil

Reviewed: Feb. 13, 2010
I made this twice - first time, followed the recipe exactly, except for cutting the breadcrumbs in half and using frozen pre-cooked shrimp. It was absolutely delicious, but we didn't like the tough outside skins of the eggplant. Second time, removed the skins, and added spinach and portabello mushrooms, per other reviewers' suggestions. The skinless eggplants were much better, but I thought the extra ingredients took away from the flavor of the dish. Next time, I will remove them or else use much less.
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