Rich Recipe Reviews (Pg. 1) - Allrecipes.com (11974855)

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Grandma's Chicken Noodle Soup

Reviewed: Sep. 8, 2011
So-so. It's on the bland side.
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Owen's Mozzarella and Tomato Salad

Reviewed: Jul. 30, 2011
Sensational as is, but I like to turn this into an appetizer. Thinly slice a baguette on the bias, brush with olive oil, and toast. Rub one side of the toasted baguette with a clove of garlic (the toasted baguette will act like sandpaper to the garlic). Start off with a slice of prosciutto, then the tomato and fresh mozzarella, topped with the basil. A single crank of fresh cracked pepper and sea salt, finishes it off Will likely be one of the best things you ever put in your mouth. Fresh is key, use garden basil and tomato when possible.
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Crispy Fried Chicken

Reviewed: Jan. 24, 2011
The chicken was crunchy on the outside and moist on the inside. So is the chicken at my local take out. For the $25-$30 it costs to order take out for a family of 4 and have it in 30-45 minutes, I'm not sure the effort was worth it. And the take out tastes so much better, despite the fact of adding plenty of onion powder, garlic powder, and black pepper. 70 cranks of the pepper mill to be exact. Not sure what can be done to improve the taste. The recipe/method itself was pretty accurate with the exception of the oil. I used 1/3 of the way up my cast iron skillet, and the oil was foaming all over the place. What a tremendous mess. I think 1 inch max on the oil is sufficient. It is pan fried, not deep fried. Doubt I will make again, will direct my efforts to another dish. Sorry.
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Grilled Buffalo Wings

Reviewed: Aug. 28, 2010
The wings are terrific, don't get me wrong, but I think this recipe is more about the method than the ingredients. Having to satisfy multiple taste buds, including children of 9 and 15 yrs, I decided to make several different sauces. The first, was the recipe as written, minus the cayenne pepper. next was Heinz 57 in place of the hot sauce, and last was Sweet Baby Rays original in place of the hot sauce. By a unanimous decision the Sweet Baby Rays won hands down. The recipe as written, minus the cayenne, is not overly hot, and is nice for a football game or backyard partying, but it just doesn't appeal to everyone's palate. A little Ranch dressing on the side for dipping tempered the heat for those that were on the bubble. The Heinz 57 just didn't show up, it wasn't hot or sweet, and not "zesty" as the label suggested. Everyone enjoyed the sweet baby rays, regardless of whether they were "heat" fans or not. For those that have concerns about moving the chicken in and out of the sauces, the sauces are constantly simmering, so I don't think there is much need for concern. This is not a recipe that you throw in the oven and check back on it in an hour. It requires actively working the barbecue for almost one hour, but it is worth the effort. I will make the recipe as written, minus the cayenne, and the Sweet baby rays in the future. Something for everyone to enjoy.
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Shrimp Scampi V

Reviewed: Jun. 2, 2010
Made this scampi, this past holiday weekend, it was terrific with the 2 porterhouse steaks for 4 of us. Made this with 1lb of thin linguine, used 3 cloves short of a whole head of garlic, which was perfect for this scampi dish. Wish I had backed off the wine a little bit, but my wife thought it was fine. Next time I will use just half the wine, other than that the dish was perfect. I used wild 16/20 shrimp.
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Crab Tartlets

Reviewed: Apr. 25, 2010
No wow factor, tried a dab of cocktail sauce, was not the answer. I'm thinking horseradish may help, not sure. Won't make again as is. Tried this recipe again after being very disappointed the first time around, this time listening to other reviewers. Doubled the pepper to 1/4 teaspoon, added 1 teaspoon of Old Bay seasoning, and 1 clove of minced fresh garlic. What a difference, the original was very blah, this was excellent. Next time I will add 1 more clove of garlic, and back down the Old Bay to 3/4 teaspoon, it was just a bit overpowering. What prompted me to try this again was finding at my seafood store a package of Alaskan King crab, 7oz. and not chunk but frozen block of particles. It was perfect for this recipe.
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