cchellez Recipe Reviews (Pg. 1) - Allrecipes.com (11867422)

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Cavatelli and Broccoli

Reviewed: Apr. 2, 2010
Too bland even after I added more salt than the recipe to my pasta water & to season afterwards. It needs something else to it.
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Eggplant Parmesan I

Reviewed: Sep. 9, 2012
As someone that's never had eggplant before, I figured I'd give this a shot. My only concern is that I have a ton of sauce and I feel like it's a bit of a waste because my eggplant slices are kind of drowning. I think next time I'll lighten up on that aspect and try again. It's very delicious otherwise.
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2 users found this review helpful

Savory Roasted Chicken

Reviewed: Nov. 2, 2009
I also subbed sage instead of savory since it was in the cabinet. Cooking the chicken at 425 for about 20 minutes really helped the crunchiness of the skin. I'd highly recommend it to anyone trying this recipe.
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Vegan Carrot Soup

Reviewed: Dec. 16, 2012
Made a few changes which ended up making my version un-vegan but good none the less. Used chicken broth instead of vegetable since it was all I had on hand, doubled that as well as the curry because I wanted it spicy. I also used one sweet potato instead of the new potatoes and added a few sprigs of fresh thyme right at the end. Mine didn't quite come out with the rich orange and yellow colour since I used purple and white carrots from the farmer's market instead of the standard carrot, but it was good and warm for a rather overcast day. Froze half for when there's snow. :)
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Photo by cchellez

Little Meat Loaves

Reviewed: Oct. 2, 2012
Some modifications to this one, but the main thing was bringing a freshness to the recipe and adding flavor to the meat. I used extra lean ground beef from a farmers market which resulted in very little fat unlike others are experiencing. I also subbed out the Italian seasoning for freshly chopped basil with dried thyme and oregano, with some chili pepper flake as well as a teaspoon of sea salt and a few cranks of fresh ground pepper to add flavour. I didn't have ritz crackers so I used progresso italian bread crumbs. Other reviewers used mini loaf pans and I suggest skipping that. Make your loaves small and use the 9 x 13. Mine stayed intact the whole way through, browned nicely all the way around and again, very little grease. The one thing that the recipe doesn't say is how much sauce to use to coat while baking. I used a heaping teaspoon and let it bake for 40 minutes, then added another teaspoon before baking another 5 to 7 minutes.
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Pan Sauteed Chicken with Vegetables and Herbs

Reviewed: May 26, 2010
I also went with boneless skinless chicken breasts instead of bone in because my husband is very picky about that. I reduced the recipe down to 2 servings but forgot to reduce down the broth. (oops!) The flavors and juiciness of the chicken were still there despite my screw up. Needed some salt, but overall a dish I will definitely make again (sans measurement error). :)
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Okra Rice

Reviewed: Sep. 3, 2012
I followed the directions, took in the suggestion to dice the bacon before had and I also added garlic. I think my only botch up was that I used long grain brown rice and it took a lot longer to become fluffy than the 20 minutes as suggested by the recipe. Still, good flavour combinations throughout, I'll just try a different rice next time.
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Photo by cchellez

Garlic Chicken Sausage and Summer Vegetable Saute

Reviewed: Sep. 2, 2012
I ended up using fresh pork sausage I bought from the farmer's market. Just an extra step of draining off the fat, but wow this was good stuff.
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Sweet and Spicy Green Beans

Reviewed: Jun. 28, 2012
I didn't have any garlic chili sauce, but I had some Sriracha in the fridge so I subbed it out, whisked it with the soy sauce and 2 teaspoons of honey instead of 1 to combat some of the heat from my substitution. Came out really great :)
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Cajun Chicken Pasta

Reviewed: Mar. 18, 2010
We've had this twice now and my husband says its the best pasta I've ever made. Just the right amount of spice and the sauce makes it a lot easier to sneak in all of those veggies he normally won't eat!
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Easy Flat Iron Steak in Wine Sauce

Reviewed: Mar. 18, 2010
I liked the recipe, the only problem that I found was that there was so much rub on my steaks that it really took away from the taste of the sauce (mainly because the spices seared before the meat). I think the next time I try this I'll use a little less than recommended.
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Photo by cchellez

Chicken Tortilla Soup II

Reviewed: Nov. 2, 2009
I followed the recipe until the end. I added a splash of cream to give it a lighter color as I added in the chicken and heated it through. I paired mine up with a garnish of 2 Tostitos Hint of Lime chips and a dollop of sour cream. My husband loved and we had enough to take for lunch the next day :)
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