daydreams123 Recipe Reviews (Pg. 1) - Allrecipes.com (12481552)

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Italian Sausage and Zucchini

Reviewed: May 6, 2012
I loved this dish! I used Linguica, a flavorful Portuguese sausage, and it needed no additional seasoning. Served over pasta... though it is delicious on its own. It was WONDERFUL and I will make this again and again.
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The Best Meatloaf I've Ever Made

Reviewed: Aug. 19, 2012
This came out absolutely amazing. I did not add milk and I used 1.25 cups of Italian bread crumbs instead of the bread and crackers. I also used a "for meatloaf" can of tomato sauce that just had a bit of seasoning in it. I have to say this is one of the most moist, delicious meatloaf recipes that I've ever had. Thank you so much! I will be making this again
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Easy Lasagna II

Reviewed: Dec. 23, 2012
I used ricotta instead of cottage cheese. It came out amazing and was even better as leftovers.
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Pesto Pasta with Chicken

Reviewed: Mar. 31, 2013
Amazing and easy dish. I didn't change a thing. I used buitoni pesto and it was absolutely delicious. Thank you!
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Zucchini Pasta II

Reviewed: Apr. 9, 2013
Fantastic dish. I just made it for the second time and love it. The first time I made it, I didn't use roasted peppers, but this time I cut up a red bell and roasted it prior to cooking this dish. It was great tasting and I'm glad I kept that in the recipe this time! I did use about 1/2 cup of light cream cheese, which made a very creamy delicious sauce.
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Stuffed Eggplant Parmesan Rolls

Reviewed: Apr. 16, 2013
Very delicious. I used mozzarella instead of Romano because it is what I had at the time. I also used fresh spinach in the cheese mixture. Next time I'll pick up some Romano and see how it is. My boyfriend who hates eggplant loved this dish, so its a win!
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Fabulous Fajitas

Reviewed: Apr. 16, 2013
Very tasty!
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Herby Roasted Potato Wedges

Reviewed: Apr. 16, 2013
Wow! Yummy! I use red potatoes and these are a favorite snack of mine now. They taste delicious with just salt and pepper as well, or with red bell peppers and onions cooked up with them.
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Southwest Chicken

Reviewed: Apr. 16, 2013
I LOVED this dish. I normally don't enjoy southwest type dishes, but this is delicious. I'm not a huge spicy fan and this was just the right amount of zesty. If you are looking for a big kick, I'd make sure to add some heat.
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Oven-Roasted Asparagus

Reviewed: Apr. 16, 2013
I've never been a huge asparagus fan, always finding it chewy with an odd taste. These were excellent, however. The seasonings were perfect though it could use a little less salt. The freshly grated Parmesan cheese and (fresh squeezed) lemon juice really made these exceptional. I broke them off using the cooks comments of bending and letting them naturally snap and they were not even a tiny bit chewy or stringy. Thank you for a new excellent recipe for me.
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Chicken Breasts Pierre

Reviewed: Apr. 30, 2013
Absolutely amazing dish. Everyone loved it! It went really well with oven-roasted asparagus and white rice. I did use "fire-roasted" canned tomatoes instead of the regular ones and it was very flavorful!
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Stuffed Peppers My Way

Reviewed: May 7, 2013
Yummy! I used yellow and red bell peppers. The dish was very flavorful. I reduced the salt to 1/2 tsp and the time for the peppers to cook to 20 minutes.
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Chicken Breasts Stuffed with Perfection

Reviewed: May 12, 2013
These are fantastic! I did change the bread crumb topping. Instead of using stale bread, I used a mix of panko crumbs, Italian bread crumbs, and fresh grated Parmesan. I also cut the breasts up the middle instead or rolling them. I will be making this again and again!
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Garlic-Lemon Double Stuffed Chicken

Reviewed: Sep. 4, 2013
Excellent recipe! I've made it four times now. I up the amount of lemon/butter because it is delicious. MMM!
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Peppered Shrimp Alfredo

Reviewed: Nov. 17, 2013
I make this all the time now! Bertolli's Alfredo goes really well here. I sometimes use mushrooms, but I've found it really good without it. Instead, I just use 1/2 a yellow or orange bell pepper in its place. I This goes really will with linguine pasta and is my usual go to, just for texture's sake. Also, 1 teaspoon is way too much cayenne pepper if you aren't a huge spicy lover. 1/4 teaspoon is still zesty, though I usually kick it up to 1/2 a teaspoon. Go slowly adding this to suit your family's tastes! Other then that, amazing dish and makes even better leftovers. Thank you so much for this recipe!
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King Ranch Chicken Casserole III

Reviewed: Nov. 26, 2013
I love this recipe. My only changes are to reduce the chicken broth to 1 cup and I also dip the corn tortillas in the broth. I also cook the onions and bell peppers in a skillet before mixing it with shredded chicken. Great recipe, it is even better the next day.
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Roasted Lemon Herb Chicken

Reviewed: Feb. 21, 2014
This is one of the best chicken dishes I think I've ever had. Absolutely perfect as is... juicy, flavorful, I can't get enough. The juices make an excellent pan-dripping gravy and this goes really well with roasted red potatoes. Just pour the juice over them!
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Linguine with Seafood and Sundried Tomatoes

Reviewed: Mar. 5, 2014
Great recipe. I left out the scallops for taste preference and halfed the butter as it was just too much fat for me. Delicious regardless!
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Anniversary Chicken I

Reviewed: Mar. 5, 2014
This wasn't very good and I followed the directions exactly. It may have been just personal preference though. This was much too BBQ-y tasting for me. The flavors all overpowered each other.
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Lemon Chicken Piccata

Reviewed: Mar. 11, 2014
Love this dish. I have made it several times and it has always come out great. The only (and important) change I made was to, instead of using lemon slices, to cut off the peel of a lemon and use slices of that instead ... without the white part. This made it so it wasn't bitter at the end.
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Displaying results 1-20 (of 28) reviews
 
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