Anadlynn1 Recipe Reviews (Pg. 1) - Allrecipes.com (11544073)

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Italian Chicken Skillet

Reviewed: Aug. 28, 2013
Delicious! I made it using penne pasta and about 3/4 cup of organic frozen spinach. The frozen spinach seemed to provide the extra moisture needed to steam the larger shaped pasta I used instead of the small shell pasta. I added about a 1/2 teaspoon of crushed red pepper flakes to give it some kick. Everyone loved it, even my very picky husband. Oh and the leftovers tasted even better the next day. :)
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Slow Cooker Carnitas

Reviewed: Sep. 23, 2012
So tasty! I followed the recipe exactly as it's printed except I used a bone-in 4 1/2 lb pork shoulder roast. The results--perfectly juicy and flavorful carnitas. The meat shredded effortlessly with two forks and tasted wonderful in steamed corn tortillas.
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Slow Cooker Beef Pot Roast

Reviewed: Apr. 29, 2012
This was a delicious slow cooker meal! I used a 7-bone roast as the Cook's Note suggests. The only change I made was using dried herbs instead of fresh. Everything was so flavorful that I can't imagine using fresh herbs would make a big difference. I loved how all of the veggies absorbed the rich flavors of the gravy. I served the roast with mashed potatoes--delicious!
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3 users found this review helpful

Pumpkin French Toast Bake

Reviewed: Nov. 26, 2011
Made this today and enjoyed it! Like other reviewers noted, this dish offered just enough sweetness. Other french toast bakes I've ever made or eaten were super sweet. I used only 3/4 of the loaf of Texas toast. Also, I sprayed my glass baking dish (13x9) generously with cooking spray before placing the bread cubes inside; mixing the cubes with the batter while in the baking dish didn't cause my finished product to stick. Finally, I sprinkled powdered sugar over the top before serving each slice, which gave it just the right amount of extra sweetness.
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Asian Chicken Salad

Reviewed: May 12, 2011
Great salad! I've been looking for a Chinese Chicken Salad with a tasty dressing and this is it! Instead of the iceberg lettuce I used a head of Napa cabbage. Also, I didn't want to fry anything so I used half a package of crispy chow mein noodles. Loved it!
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Amber's Sesame Chicken

Reviewed: Mar. 14, 2011
Very tasty! Like some other reviewers, I used a red bell pepper in place of a green one. The only other addition was that of salt. I found the chicken needed just a little so I sprinkled some over the chicken and the veggies at the end. Served over a bed of white sticky rice, this was a great dish.
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1 user found this review helpful

Famous Pork Chops

Reviewed: Mar. 7, 2011
Made these tonight and followed the exact recipe...guess I should have read the reviews about not covering them. I covered them and they came out of the oven very soggy. We prefer our chops to have some crispness to them, like what the picture shows. Next time I'll bake covered for the first 15-20 minutes and bake uncovered for the rest of the time. Hope that makes a difference, because these were a disappointment.
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5 users found this review helpful

Banana Banana Bread

Reviewed: Feb. 28, 2011
Just made this and love it! I really love that you can really taste the banana and that the recipe doesn't call for any oil. I've used many banana bread recipes over the years and think this one is for keeps!
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Slow Cooker Taco Soup

Reviewed: Jan. 16, 2011
Delicious! Very flavorful with just enough zip. The only substitution I made was to use a 15 oz. can of yellow hominy instead of the whole kernel corn. This change gave the soup a yummy, more authentic taste.
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Quick and Easy Yorkshire Pudding

Reviewed: Dec. 28, 2010
These turned out wonderful! I followed the exact recipe and didn't have any problems with rising or browning. I didn't notice them tasting too egg-y either. All of our guests loved the authentic touch added to our Christmas prime rib dinner. Will make again next year!
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No-Noodle Zucchini Lasagna

Reviewed: Sep. 10, 2010
I made this tonight and everyone really enjoyed it. I did salt the zucchini and put it in the fridge overnight. Like others have pointed out, there was some excess moisture in the dish but it wasn't a lot. My guess is that the moisture came from the spinach, not the zucchini. Also, I want to point out that I used a standard cheese slicer to slice the zucchini. It made pretty thin slices that mimicked the thickness of lasagna noodles. Finally,I didn't peel the zucchini, which I think is worth pointing out. I had a peeled zucchini to use as a demo. Trying to slice it without the skin was really difficult. So, I found that keeping the skin intact makes the zuke much sturdier and easier to slice. Overall, a really great way to use a large zuke and enjoy a noodle-less lasagna.
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8 users found this review helpful

Carne Asada Marinade

Reviewed: Sep. 9, 2010
What a simple, delicious marinade! I was looking for a carne asada marinade that uses just a few ingredients and came across this. I love its simplicity and taste. I was only planning to grill 1 lb. of beef round tip strips, so I cut the ingredients in half. Seemed like plenty of marinade and I even had a little left over to brush over some whole green onions. I grilled the beef and the onions in a grill basket on my gas grill and everything came out wonderful. We tucked the carne asada into some homestyle corn tortillas, with some grated cheese, a little salsa and a dollop of fresh guacamole. My husband was licking his fingers he liked it so much!
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Zucchini Cobbler

Reviewed: Aug. 28, 2010
Wow! I was so skeptical but since I had an enormous zuke to use I thought I'd give this recipe a try. What a pleasant surprise! I made it for my family and they, too, were amazed. The only change I made was to make the cobbler in two 8 x 8 foil pans. This allowed me to take one to my family dinner and freeze the other. Everyone who ate the cobbler tonight said it was delicious and rich. Loved this recipe and especially loved fooling everyone!
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6 users found this review helpful

Chicken Satay

Reviewed: Jun. 28, 2010
Very tasty way to prepare chicken! I made this last night and placed it over some steamed basmati rice. I adjusted the recipe and used only 3 chicken breasts, but with the same amount of marinade. While this didn't seem to intensify or change the flavor of the chicken, the next time I make this I'll do the same thing; however, instead of using the entire amount of marinade to marinate the breasts, I'll use half and reserve the other half to drizzle over the chicken. After putting the grilled chicken over the Basmati rice,it was a little dry and could have used something to give it and the rice a little moisture.
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