Nadine Oswald Recipe Reviews (Pg. 1) - Allrecipes.com (11551601)

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Snow on the Mountain Green Beans

Reviewed: Jul. 14, 2014
My husband does NOT eat green beans, but he ate a large serving of these and confessed that he liked them. That says a lot.
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Mom's Chicken Cacciatore

Reviewed: Apr. 8, 2014
This was great. I followed some others suggestions. I skipped the breading, especially to make it gluten free, and browned the chicken in coconut oil. I used a can of diced tomatoes and a can of tomato sauce; added a few drops of red pepper sauce, a little extra garlic, and some basil and parsley in addition to the oregano. It had just enough spice and was very tender.
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1 user found this review helpful

Braised Balsamic Chicken

Reviewed: Feb. 19, 2014
I used a maple honey balsamic vinegar which gave the dish some sweetness. To save on dirty pans, I added some fresh spinach. Very good.
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2 users found this review helpful

All-in-One Casserole

Reviewed: Sep. 30, 2013
I had a lot of veggies from my co-op delivery so I incorporated them into the recipe. I didn't have sweet potatoes, and I'm sure that would have been good. I started with the potatoes and put them in the oven to start cooking while I prepared the rest. I used canned mushrooms,chicken, yellow squash, tomatoes, a couple green and one red hot pepper. I was going to steam some kale as a side, but decided to add that in at the very end. I liked the parmesan and bread crumbs (used gluten free). I'll try this again with the sweet potatoes.
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Peach-Pepper Chicken

Reviewed: Sep. 17, 2013
I added a small hot pepper to the sauce and it was delicious.
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Spicy Garlic Lime Chicken

Reviewed: Sep. 16, 2013
Easy and delicious. I used the amounts as written for 4 breasts although I only used 2. However, I sliced the chicken breasts to thin them out and there was more than enough to coat everything. As someone suggested, I served them with peppers and onions to make fajitas.
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Spanish Squash

Reviewed: Jul. 10, 2013
This was very easy. I sautéed the squash and onions with the ground beef as someone else had suggested. I had some extra fresh spinach in the house, so I put that in there as well. I did increase the spices as had been suggested, but I thought it could have used more. A little extra salt helped.
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Quick Fish Tacos

Reviewed: Jul. 9, 2013
Very good and easy. I used canned green chilies, and maybe that was a mistake, because I thought it could have been a bit spicier.
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1 user found this review helpful

BBQ Oatmeal Meatloaf

Reviewed: Sep. 11, 2012
This was very good. I didn't have any sausage, and cut back on the recipe for 2 of us. I used 1 1/2 lbs of ground beef, one onion, one cup of shredded carrots, a whole envelope of the onion soup mix, no brown sugar as others suggested, 2 eggs, about 3/4 cups of barbeque sauce and 1/2 cup of gluten free oats. A painted a little of the barbeque sauce on the top, but no bacon. It turned out very well, just sweet enough; very moist; and the carrots added a tiny bit of crunch.
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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 24, 2012
Very moist and flavorful. I used rice vinegar, half the salt and olive oil as others suggested. Marinated about 45 min while preparing other food. Half the chicken I put on kabobs the other half in a lined grilling pan, both were fine. Everyone enjoyed it.
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Popeye Special

Reviewed: Mar. 14, 2012
My husband liked this a lot, but I thought it was a bit dry. Will make it again, but might add salsa or cheese.
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Roasted Vegetable Orzo

Reviewed: Mar. 6, 2012
This was very good. I used a blended brown rice instead of the orzo. When the veggies were done (I had cut them fairly small, and they cooked faster than 20 min.), I added pre-cooked chicken and the rice and put it back in the oven to warm for a few minutes. I didn't use the wine or the cheese, but neither was missed.
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1 user found this review helpful

Savory Deviled Eggs

Reviewed: Sep. 13, 2011
This was my first attempt at Deviled Eggs, and they went over very well. I increased the recipe by 2.5, and loosely followed the amounts, based on the texture. I didn't have any Dijon, and I was afraid a spicy brown or regular would make them too strong, so I used dry mustard (~1 tsp for 15 eggs). I used Rice vinegar as someone else had suggested. I garnished with diced chives. The result: lots of compliments and no left overs.
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Slow Cooker Teriyaki Pork Tenderloin

Reviewed: May 9, 2011
This was very tender and had a nice blend of flavors, although I would have liked a little more spice. I put the tenderloin in the crock pot frozen and let it defrost/cook for several hours without any seasoning. I never browned it. Then I followed the recipe with the exception of using a gluten free teriyaki sauce, a few drops of tabasco sauce instead of the chile pepper, as others had suggested, and a few slices of sweet peppers. I cut the tenderloin into chunks and finished it on low for about 3 hours (it may have been ready sooner, but I got busy). It held its form and did not fall apart. I think next time I'll add a few more drops of Tabasco.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 13, 2011
This was very good and very easy. I'm glad others suggested making it without the flour, as I am gluten free.
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2 users found this review helpful

Ambrosia Salad

Reviewed: Dec. 7, 2010
I wanted to double the recipe, and incorporate other's suggestions. I stirred together 1 cup sour cream, 1 cup Cool Whip, 1/2 Tbl each of vanilla and sugar. I used 22 oz mandarin oranges and 16 oz pineapple and added ~ 1 1/2-2 cups strawberries, 1 banana & 1/2 cup blueberries. I didn't double the coconut or marshmallows, using 1 cup of each. Then added ~ 1/2 cup chopped pecans. It was just sweet enough, the textures were good and the pecans added a little variety to the flavor. Thanks for all the ideas.
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33 users found this review helpful

Laura's Unbelievable Chicken and Pasta

Reviewed: Nov. 23, 2010
This was very good. I took others' advice and added garlic, salt, pepper, a little red pepper and onions. I used canned diced tomatoes and mushrooms and fresh spinach that I had on hand. It needed more salt and pepper at the table, but that did the trick. Very elegant, easy and delicious.
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Rigatoni Florentine

Reviewed: Nov. 8, 2010
Very good. I didn't have cream, so I made a substitution with 3/4 cup milk, 1/3 cup butter and 1/2 Tbl. cornstarch per one cup of cream. I added a little extra garlic and some basil, oregano and rosemary. Will definitely make this again.
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Incredible Chicken

Reviewed: Aug. 9, 2010
This was good. I used chicken breasts and baked them for about 30-40 min at 350 degrees in a convection oven. I threw some baby asparagus in there with a few minutes left. I followed others suggestions and added some butter and just sprinkled garlic powder (I didn't have garlic salt), salt on both sides and brown sugar on top without measuring. Very easy, I'm sure I'll make this again.
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Classic Veal Marsala

Reviewed: Aug. 2, 2010
Very good. I didn't have shallots so I used chives. I didn't have beef broth, and with the recommendations of others that there was too much liquid, I just left that out. I still added 1 Tablespoon of corn starch to thicken it. I forgot to add the butter, next time I'll try it, but we didn't miss it.
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