indigoblu Recipe Reviews (Pg. 1) - Allrecipes.com (1144702)

Homemade Black Bean Veggie Burgers

Reviewed: Apr. 15, 2012

Came out looking like bricks and they weren't very flavorful. I used a food processor and tried to add more seasonings. Not a keeper for me.

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Slow Cooker Pot Roast

Reviewed: Apr. 10, 2012

DELICIOUS!! Wanted a slow cooker roast recipe for Easter his year and found this. Added red potatoes and celery to the mix. Unlike some other posters, I did not find the taste too salty, but it's likely ok to omit salting the meat, though I'd still recommend pepper. Cooked it overnight on low for 8.5 hours. Added about 1 full cup of water. The meat was so tender. The next day I shredded the leftover meat took out the potatoes for another meal and heated up the remaining gravy with the shredded meat on the stove, I added 1/2 cup Cabernet which added more depth and then poured this over egg noodles. Ben better the 2nd day! I would've added the sliced baby Bella mushrooms if my child didn't dislike mushrooms so much. Solid dish!

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Piscesblu Deviled Eggs

Reviewed: Apr. 9, 2012

Very delicious but I made the following adjustments: used red onion, added a splash of white wine vinegar and a dollop of Dijon mustard. My other suggestion would be to do a full dozen eggs because no. One can eat jut one!

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Di's Delicious Deluxe Deviled Eggs

Reviewed: Apr. 9, 2012

Very delicious but I made the following adjustments: used red onion, added a splash of white wine vinegar and a dollop of Dijon mustard. My other suggestion would be to do a full dozen eggs because no. One can eat jut one!

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Smothered Potatoes

Reviewed: Mar. 25, 2012

i used a package of frozen cubed potatoes and onions, and used chicken stock instead of water. the seasoning was ok(used salt, pepper and garlic powder), but something wasn't right/the taste was off. next time i will try fresh, red potatoes. i also fried bacon and used the bacon grease to cook the potatoes. maybe i wont do that next time either...

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Chicken Marsala

Reviewed: Mar. 13, 2012

Pounded chicken in a large gallon sized ziplock bag, placed the flour, spices and mixed those together in a small sandwich bag. Dipped the chicken in milk and placed back into gallon sized bag then poured the flour and seasoning mixture. After coating all the piece I then added them to he olive oil and butter in th pan. In addition to the sherry and sweet Marsala (I find the dry makes it too bitter), I also added 1/2 can chicken stock. This was soupy but delicious over noodles. Next time I may try cornstarch to thicken it.

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Juicy Roasted Chicken

Reviewed: Mar. 13, 2012

LOVE LOVE LOVE THIS!!! I was skeptical...I added garlic powder to the onion powder, salt and pepper. I also sliced up some left over garlic that I had and slipped it underneath the skin. I also used butter instead of margarine, placed some in he cavit and nderneth the skin. I tried to get seasoning underneath the skin. I didnt have celery but i had lemons and limes so i cut a 1 small lime in half anf cut a half of a lemon into two wedges and stuffed those into the cavity along with seasonings, butter and leftover garlic cloves. I basted it only about three times. This was very delicious, roasted in my convection oven. Will definitely make again and will consider roasting two chickens next time...

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Tender Pan-Fried Chicken Breasts

Reviewed: Feb. 1, 2012

very moist! liked the texture of the crust, but it was bland. i also used butter in the oil to brown the chicken. will try it again but will be heavier on the spices in the flour

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Chicken with Garlic, Basil, and Parsley

Reviewed: Feb. 1, 2012

i will admit, i had barely any of the spices...i had herbs de provence. also didn't have any tomatoes, so I added diced can tomatoes after i uncovered the chicken to cook. i also used minced garlic - a lot of it. the chicken was moist, it was just surprisingly bland. it needed more salt. next time i would consider using garlic salt and/or more crushed red pepper and I will try it with the herbs recommended

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Easy Butter Chicken

Reviewed: Sep. 14, 2010

very good basic guideline recipe. I did not have dried tarragon, but basically took the chicken breasts, placed in a glass dish, sprinkled with kosher salt, dash of garlic salt, dashes of onion powder, dash of Mrs Dash, splashed some lemon juice over them and smeared with softened butter. I didn't have parchment paper, so I covered with aluminum foil and cooked for 30 minutes. removed aluminum foil and baked for about another 5 minutes while I steamed broccoli in the bag. very flavorful and moist! usually my chicken is pretty dry...

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11 users found this review helpful

Beer Brats

Reviewed: May 30, 2010

very good/flavorful. i use this recipe several times a year!

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Beth's Portobello Mushroom Burgers

Reviewed: Jan. 6, 2010

I made this but had to substitute for a few ingredients I didn't have. I used regular thick sliced bacon on the mushrooms. I toasted the buns in my toaster, then used mayonaise on each side, along with romaine lettuce. what I didn't do (but should have) was to let them drain, as these were somewhat too juicy and nearly fell a part. also, I used baby swiss on them, but it just didn't have the punch of flavor that I was expecting. my son didn't like them (10 yr old palette) but I did and will make them again. next time letting them drain, and using a stronger-flavored swiss or gouda cheese.

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Crispy Rosemary Chicken and Fries

Reviewed: Jan. 4, 2010

very tasty! I only had boneless chicken thighs, so I cut the baking time to about 30 minutes. I mixed the potatoes and ingredients in a separate bowl and placed them to bake for the first 30 min. while they were baking I trimmed the excess fat from the chicken thighs, added all the ingredients together but aslo added a few splashes of lemon juice and poured some white wine over the mixture/chicken. mixed it all together and let it marinate for the 30 min. then I placed the chicken in the oven with the potatoes and cooked them for 30 minutes. the lemon juice and wine really seemed to bring out the flavors of the rosemary. I will make this again.

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Chocolate Mint Dessert Brownies

Reviewed: Dec. 28, 2009

this rating is basically for the mint/chocolate topping as well. I basically used Betty Crocker's Hershey fudge brownie mix. however, for the mint cream I used what I had on hand and added about 2-2.5 tsp of peppermint extract (make sure to get peppermint and not spearmint) to it, along with a couple of drops of green food coloring. the other change I made was with the chocolate sauce. i only had milk chocolate chips on hand, so I used a cup of those, but instead of 6 tbsp of butter, I used about 4 tbsp. these came out very delicious, and I felt they were just fine with the brownie mix I made them with.

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Pumpkin Bars I

Reviewed: Oct. 25, 2009

very tasty, although I did not follow this exact recipe. like some people, I had been craving more of a bar, rather than a cake-like recipe. I only did half a recipe, but I also halved the baking soda and baking powder, added a splash of vanilla extract and added 1 tsp pumpkin spice, plus extra cinnamon. came out dense and moist! added pumpkin bar frosting from this site.

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Pumpkin Bar Icing

Reviewed: Oct. 25, 2009

very good - I think next time I will use a little bit more cream cheese. I only did half recipe.

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9 users found this review helpful

Chicken Tortilla Soup V

Reviewed: Oct. 28, 2008

Delicious! I did alter a few things per suggestions. I used less salsa, added rinsed black beans, substituted lime juice instead of lemon and have baked and boiled chicken (I've made this twice!). I prefered using the baked because it wasn't as chewy. I also hand-shredded the chicken. I omitted the tortilla chips but added montery cheese on top!

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Lentil and Sausage Soup

Reviewed: Oct. 27, 2008

A quicker recipe I used(I'll admit that I did not use this particular recipe) took only about 30 minutes to cook. It tastes wonderful! use two 14oz cans reduced Na chicken broth, 1.5cup water (add more as needed), 1cup brown lentils rinsed and drained, 1cup sliced carrots, 1/2cup chopped onions, 1tsp snipped fresh thyme or 1/2tsp if dried, 1/8tsp grd red pepper (or red pepper sauce), 2 cloves minced garlic and 6ozs cooked smoked sausage, sliced. combine everything except thyme and sausage and bring to a boil, then simmer covered for 20-25 mins until lentils/veggies are tender. stir in fresh thyme and sausage and heat through. My son LOVED this and it will definitely be in my repertoire! Serves 5.

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Fragrant Chicken Curry

Reviewed: Oct. 27, 2008

Very good and fragrant, especially with basmati. However, it tasted as if it were "missing" something. Maybe not enough curry or maybe it needs some "heat" to it. I drained the tomatoes as one person suggested. I was unable to find light coconut milk so I used regular - note that the cream at the top of the can should be skimmed off first before using. Also, I did not have any cloves so I omitted them - but even still I don't think this was the "missing" taste. I will add more curry next time and something to give it more spicy-heat!

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Simply Traditional Lasagna

Reviewed: Oct. 27, 2008

Very Good! I had to omit some items and substitute others that I did not have. I used only a pound of ground beef, omitted the italian sausage and instead of ricotta cheese I used cottage cheese. Instead of marinara I used a jar of spaghetti sauce. I also used an 8x8 baking dish since my recipe was scaled back. This came out really good and my son, who is picky, liked this as well. The only negative was that the noodles, which I did not cook before hand, were chewier than I would have liked. Next time I may either boil them for half the time or just cook the lasagna longer than the suggested time.

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