TEHOWARD Recipe Reviews (Pg. 1) - Allrecipes.com (1193789)

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Reviewed: Dec. 6, 2006
I made this for a dinner at my husband's boss's house. I was intimidated by the boss's wife, who is known far and wide as a great cook. Not only did the boss and his wife love this guac, but they requested I make it again for the next dinner. I loved it, and even my guac-hating husband said it was good.
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2 users found this review helpful

Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Apr. 10, 2007
I sprinkled the spices too liberally, my husband thought this way too hot. I loved it as is, but next time I'll make it a bit less hot. I did not use sour cream, but I had guacamole that I put on instead. I used flour tortillas because I like them better. There was plenty of corn salsa (no jicama could be found, I added a bit of tomato), so I am making this again tonight. I loved it, just be careful on the spices if others are spice-sensitive!
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28 users found this review helpful

Basil Chicken over Angel Hair

Reviewed: Jan. 16, 2008
My husband raved about this. I did make a few changes. I cut up raw chicken breast and rubbed it with salt, pepper, and garlic powder for a few hours before cooking. I also used a can of diced tomatoes with basil, garlic, and oregano instead of regular tomatoes (couldn't find any good fresh ones). I did think the dish was a bit too salty, but that was due to the chicken rub and using canned, not fresh tomatoes. I'll be making this dish again and again. Thanks!
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3 users found this review helpful

Onion Rice

Reviewed: Jan. 16, 2008
I adore this dish. I often add diced chicken breast to it and make it a one-pot meal.
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0 users found this review helpful

Easy Granola Bars

Reviewed: Jan. 16, 2008
These are fantastic and are made often in my house. I love controlling what goes into the bars, and since my husband and I are active people, we always need something quick to take when hiking, cycling, etc.
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0 users found this review helpful

Chicken Souvlaki Gyro Style

Reviewed: Jul. 28, 2008
Probably the best meal I've ever made from allrecipes. I used balsamic vinegar rather than vinaigrette (read it wrong), and a different tzatziki sauce because I didn't have greek seasoning on hand. Ate with homemade pita. Will be making this again and again!
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Old-Fashioned Chocolate Fudge

Reviewed: Dec. 22, 2012
It only took me 7 tries to get success here. I've learned a lot. First, make sure your pan is deep enough so it doesn't boil over (try 1). Second, calibrate your thermometer in boiling water (tries 2 and 3, I bought a new one when I realized the old one's tube freely moved along the measurements). Third, check for soft ball, as mine goes at 234F. And finally, let it cool until 110F before beating the sheen off. My successful 7th try also included a pinch of cream of tartar (to turn some sugar into glucose and keep it from turning into a rock) and 1/4t of salt, based on other fudge information out there. But I think leaving it to 110F to beat made the difference. Good luck!
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13 users found this review helpful

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