CarlFC Recipe Reviews (Pg. 1) - Allrecipes.com (11458866)

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Spicy Cabbage Kimchi

Reviewed: Sep. 1, 2014
Great kimchi! I brine cure the cabbage and rinse once. That gets the salt just right. I also use chili caribe vs. Korean chili because that is what I have on hand. I make two batches a year. I pack it in pint jars after the stormy ferment and LIGHTLY seal the lids. It will last months in the fridge that way.
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Hot German Potato Salad III

Reviewed: Sep. 1, 2014
Great! It has been decades ago, but just like grandmother used to make. Only substitution was GF flour for wheat flour.
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Avocado-Orange Salad Dressing

Reviewed: Jun. 7, 2014
Rating based on as written recipe. The success of any recipe depends on the quality of ingredients. This one deserves the best avocado you can find and a nice, full flavored orange - so add "seeded" to the orange prep. I thought the ginger might be a bit much, but it wasn't. My tweaks will be to start with 1/4 c water and add more as desired. Also, will spice up a bit with a fermented chili sauce, depending on use. For us omnivores, this should also work with a grilled chicken taco. I'll try that this evening. (edit) And it did.
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Pork and Shrimp Pancit

Reviewed: May 4, 2014
Wow! Pancit is an excellent fit into our diet. Bok choy, the small white stem kind, is often found in our fridge. We thin sliced it. I need to be gluten free so rice noodles, Asian sauces, and spices are common items in our pantry. We found the sauce to be perfectly balanced as listed. We doubled it like most everyone else. We thought the stir fry and set aside on the noodles a good idea and will try it out on several other recipes. We have found rice noodle cooking time can vary so checking after 10 minutes steep could save you from a sticky mess. Meat and veggies will reflect stock on hand in the future, but pork and shrimp was excellent. Pancit dishes will easily become a two or three times a month meal at our house. Wow!
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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 29, 2014
I made this right off the page with the addition of rice floured chicken strips. I have to be gluten free so use a high quality soy sauce which is lower salt in addition to no wheat. With Siracha sauce, this would be classed above mild but not up to medium at Thai restaurants that we frequent. I rate it at 4 stars as is. My mods include 50% more brown sugar & honey, 1/2 tsp each dry garlic & ginger powder instead of fresh, and add 1 tsp Xa Xiu powder. I cook the chicken first, remove it, cool the pan a bit, deglaze with water, reduce the sauce, and add the chicken back. That put it up to 5 stars in my book.
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Quick and Easy Alfredo Sauce

Reviewed: Apr. 7, 2014
We just made this per the recipe but scaled down to one serving. It has been too many decades ago and too few times that I have been exposed to what was very good Alfredo Sauce so I can't comment on its authenticity. What I can comment on is that it went together very smoothly and tasted great. (Use your good Parmesan.) We used it as the sauce on a chicken and roasted garlic pizza (red bell pepper for color and black olives for comic relief). A quarter batch was more than enough for a 12" pizza. This won't supplant red sauce as top dog on our pasta/pizza but it will add variety to our menu. It is worthy of a company dish. What would I change? Non è una cosa.
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New Year Spinach Fettuccine with Scallops

Reviewed: Dec. 30, 2013
Well, the earth and sea flavors didn't quite come together for us in this one. It was more like surf on a rocky cliff versus waves lapping on a sandy beach. I have to go gluten free so no mushroom soup concentrate or real pasta. I do make a good mushroom based white sauce but maybe I didn't have the courage to add a canned soup equivalent of salt. I will try to unify this with herbs & maybe use Marsalla wine to enrich it. The potential of this recipe is too high not to give it another shot or two.
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Broccoli Cheese Soup

Reviewed: Dec. 9, 2013
This is my first five star review. No tinkering with major ingredients, just a tweak here and there to meet dietary and personal taste requirements. I made half a batch using fresh broccoli. Onions were cooked in 1/2 the listed butter. After simmering 15 minutes, solids were strained out and chopped a bit in a food processor. Half the powdered garlic was enough for us. 1/4 c corn starch was added to the milk then stirred in to thicken. This would be a company dish with a garnish of grated Colby cheese and bacon bits. Well, two out of three of us thought it was great. My wife would have slurped it up in a restaurant but saw the Velveeta box in the fridge. She said something about bad nachos at the bingo hall. My son and I gladly helped finish hers. Maybe when the nacho memory fades we will let her have some of ours.
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Homemade Chicken Parmigiana

Reviewed: Feb. 15, 2012
This is an easy 4 four star. This recipe, by what ever name would taste as good. Substitute with supplies on hand or change amounts to suit taste or diet needs but you will still have a crispy, toasty cheese crust chicken with a rich and satisfying tomato sauce.
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Roasted Red Pepper Soup

Reviewed: Feb. 6, 2012
This is a good basic recipe that showed up at the right time. It was time to use up the red peppers we roasted and froze 4 months ago. It is easily modified to supplies at hand. I have to go GF so used rice pasta with fried sausage in place of tortellini. Per suggestions, a splash of cream enriched it. Cremini mushrooms were a positive influence on the overall success of this recipe. The real topper was a Parmigano Regiano and fried red onion/shallot garnish. We will double our red pepper roasting and freezing next year, thanks to this recipe.
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Beer Brats

Reviewed: Feb. 3, 2012
Great recipe! I have to substitute hard cider for beer. That is one of the few times when gluten free improves on the original. Applewood smoke on the grill also enhances.
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Nuoc Cham (Vietnamese Dipping Sauce)

Reviewed: Jan. 21, 2012
This is a good, solid 4 star recipe as written but your intro elevates it to 5 stars. I may even take my own sauce to our local restaurants. Their Nuoc Cham hasn't been satisfying lately.
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Reuben Pizza

Reviewed: Jan. 17, 2012
Great fun! I love Reubens but had to go gluten free a long time ago. A GF crust and I'm in Reuben heaven. We grill our pizza for an added complexity and that works for these, too.
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Homemade Albondigas Soup

Reviewed: Jan. 17, 2012
This is a darn good basic sopa de albondigas. We will probably use 50/50 ground beef/chorizo mix with bread crumbs and egg for the meatballs. Its a family thing.
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Grandma's Lemon Meringue Pie

Reviewed: Jan. 17, 2012
Really great - simple, too. This will be my first allrecipe with with no tweaks what so ever. This has a perfect balance of sweet and tart and enough meringue to supply an old time pie fight. Taste is subjective, but this should please 95% of the foodies out there.
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Chicken a la King I

Reviewed: Dec. 17, 2011
We found this to be a perfect blend of flavors and didn't/won't change a thing. It is comfort food from our just married days when 2 or 3 meals a week were served on toast.
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Adobo Sirloin

Reviewed: Jul. 11, 2011
I've tried this on several different cuts of meat and its great. No changes. Five stars.
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Moroccan Tagine

Reviewed: Dec. 20, 2010
This truly is good Mediterranean comfort food. It won't go into our routine rotation because of squash prep. Will save it for a day when a nice butternut catches my eye in the market. We will also spice it up a bit more next time.
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Glazed Almonds

Reviewed: Dec. 20, 2010
Sometimes you have to just put away those oh so healthy raw almonds and toast them up in buttery caramelized sugar. (We use raw versus blanched almonds.) This is the perfect recipe to do just that. As mentioned, watch cooking closely - seconds count.
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Chicken Marsala

Reviewed: Dec. 20, 2010
A really nice subtle but flavorful change to pasta & red sauce. It has been added to our regular menu rotation. We double the mushrooms and sauce.
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