Emmy Recipe Reviews (Pg. 1) - Allrecipes.com (11881425)

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Curried Coconut Chicken

Reviewed: Apr. 3, 2014
It was OK, but seemed to be lacking a depth of flavor. It was just hot from the curry, but not "interesting". I even cooked the curry longer in the oil before adding other ingredients as recommended by other reviewers. Bummed, as I was looking for a yummy "welcome home" dish for my daughter who loves this type of dish. Will keep looking.
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Jambalaya

Reviewed: Mar. 15, 2014
I used olive oil instead of peanut oil and just started the chicken cooking and added my precooked chicken andouille to it when it was mostly done and then removed both when done cooking and continued the recipe. For the Cajun seasoning, I used the recipe from here. And because of others input used 1/3 of a green pepper...and omitted the file because I couldn't find it in the store (I since have and will try it next time just to see). Other than that I followed the recipe. This was SO GOOD! We all loved it!!!
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Greek Lentil Soup (Fakes)

Reviewed: Mar. 15, 2014
This was very good. I decided it might need more flavor, so instead of all water I used 1/2 veggie broth and was liberal with the seasoning measures. It was delicious. Both my kids enjoyed it and said we need to make it again...that is high praise.:-)
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Beef, Burgundy Style

Reviewed: Jan. 26, 2014
This is a great recipe. Gave made it a couple times now. I double everything but the meat and mushrooms so there is sauce to serve over rice. I don't remove the meat from the skillet, I simple keep adding things in order starting when the meat is half done which works nicely. Also I use my stainless steel single serving tea ball for the herbs instead of cheesecloth. Wonderful meal.
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London Broil II

Reviewed: Jan. 26, 2014
First time I have done a London broil and it turned out great. I doubled the marinade and thick sliced on onion in the ziplock the meat and sauce. Put in the refrig for an hour then broiled it and the onions. Turned out wonderful. Will make it again. Only thing I added was a bit of red pepper flakes and a few shakes of Montreal Steak seasoning. It's a keeper!
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Apricot Pork Tenderloin

Reviewed: Nov. 8, 2013
This was a great dish. I made it basically as it is written (which is usual for me!)except I used olive oil instead of butter as many other reviewers suggested on the pork. It was super easy and delicious. Will definitely make it again!
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Split Pea Soup

Reviewed: Nov. 8, 2013
I really enjoyed this recipe, however I made a few prep changes that drastically decreased the prep time and I think didn't diminish the soup at all because we loved it! I cooked the peas about 20 minutes until soft (no pre-soaking) with about a pound chunk of ham and the seasonings (I followed some other reviewers comments and added some thyme and garlic as well). Then removed the ham and I add the chopped veggies and simmered until tender. I used my immersion blender to semi chop everything in the pot, then added the chopped ham. I ended up adding a bit of chicken broth to thin it as the veggies cooked as it was turning into paste and I was afraid it would burn. I do like my soup thick though and this was amazing. All said as I prepared it, it took less than an hour and tasted like it cooked all day. Great recipe! I'll make it again soon!
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Coconut Chicken Stir Fry

Reviewed: Nov. 8, 2013
I really liked this recipe. However I made some changes out of necessity. I used coconut oil instead of butter (we are dairy free). I also used cumin instead of the seeds to season the oil. I didn't drain the chicken or use additional veg oil, I just added all the other stuff to the skillet and cooked for a couple minutes. I then added almond milk (what I had) instead of coconut milk. This was delicious! I think I am going to try adding a few tablespoons of peanut butter and ground peanut garnish next time and serve it over rice noodles instead of rice.
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Chicken Potpie

Reviewed: Jan. 6, 2011
This is a nice alternative to the gravy sauce and biscuit topped potpie I normally make! I used frozen "vegetables for soup", which contains a similar vegie mix as called for, and it was still delicious and much easier! I cooked a leftover roast chicken in broth like I would to debone it for soup. Removed the chicken and put the cut up chicken in my baking dish. Then cooked the vegies for about 3 minutes in that broth, scooped out the vegies and added them to the baking dish on top of the chicken. I then made the sauce and used that broth in the recipe. I then poured the sauce over the vegies and chicken. Gave it a little stir and then topped it with a homemade 1/2 whole wheat 1/2 white flour pie crust. It was great! I made the recipe in 2 8x8 pans and put one in the freezer for later.
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Quinoa and Black Beans

Reviewed: Jan. 2, 2011
This was awesome! I made it with chicken stock, olive oil and dried cilantro because it was what I had on hand otherwise didn't change a thing. It didn't even make it to the table, my daughter and I ate it at the stove for lunch from bowls with fried cheese as it came hot of the skillet. YUMMM! This is a keeper as is, but we are looking forward to trying it with a can of fire roasted tomatoes substituted for some of the broth as well next time for a different variation. Thank for the awesome recipe!
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Overnight Caramel Pecan Rolls

Reviewed: Oct. 22, 2009
Due to the feedback of other users, I doubled the butter and cinnamon sugar in the rolls, and 1.5X the "goo". They are perfect! I make them in 4 8x8's instead of 2 9x13 which makes them the perfect size for my family. I make one and freeze the other 3-they are great to have on hand for company or special mornings!
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