Sara Recipe Reviews (Pg. 1) - Allrecipes.com (1252044)

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Chocolate Covered Strawberries

Reviewed: Apr. 2, 2007
These were an excellent, easy and elegant dessert that we really loved. Like some others, I omitted the shortening and did not miss it. I also found that 12 ounces of Ghiradelli Dark Chocolate (or "bittersweet") chips was good for 2 pounds of strawberries. I also just dipped the berries,let the excess chocolate drip off, and placed them on a wax paper lined cookie sheet in the refrigerator for about 4 hours until I was ready to serve them. (The chocolate hardened in about 30 minutes.) I still had a little bit of chocolate left, so I drizzled it over pretzel sticks and put them in the refrigerator to harden. Once the chocolate was set, I put them in a zip lock bag to enjoy later. We will definitely make these strawberries again and again.
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456 users found this review helpful

Mexican White Sauce

Reviewed: Oct. 26, 2006
This is identical to the white sauce I've had in several Mexican restaurants. My guests gobbled it down and all asked for the recipe. The only change I made was to add a little more milk for a thinner consistency, as a personal preference. Allowing the flavors to blend overnight is a must.
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3 users found this review helpful

Spicy Grilled Chicken

Reviewed: Jul. 5, 2006
I made a few changes that made this a 5 star recipe for me. I doubled the amount of lime juice and garlic and allowed the chicken to marinate overnight for a flavorful, juicy chicken breast. I served this topped with black bean salsa (from this website) and a pepper jack quesadilla with guacomole on the side. Wonderful!!
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192 users found this review helpful

Quick Chicken And Wine

Reviewed: Jun. 22, 2006
I've made this before, as "Bird of Paradise," and made these changes to add a little more flavor: sprinkle dried basil, oregano, and black pepper into the parmesan cheese before coating; add 4 cloves of crushed garlic to wine during the simmer time; and add 10 ounces Baby Bella mushrooms, halved, during the simmer portion. With these changes, I rate it 5 star.
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255 users found this review helpful

Easy Paella

Reviewed: Nov. 7, 2005
I made this even easier by using prepackaged saffron rice instead of making my own. I recommend cooking the chorizo separately and draining it before adding it to the mix. I also cooked the shrimp separately and added it at the end, since I think some of the shrimp tends to get overcooked if you have it in a large pot with many other items. I made this for my husband's birthday dinner, with a few tapas as appetizers, and it was wonderful!!!
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74 users found this review helpful

Aussie Chicken

Reviewed: Aug. 23, 2005
This was absolutely delicious!! I have to admit...I was lazy with this recipe. I did not pound the chicken, I marinated it in honey mustard dressing for about 5 hours,put the entire dish ,with marinade, in the oven, and baked at 350 for 40 minutes. I added chopped onion, mushrooms, bacon and cheese and baked an additional 20 minutes. I normally don't like when people completely modify a recipe, but I didn't have all of the ingredients on hand. Even the easy version is tender and tasty and would be easy to make for company.
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3 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Aug. 8, 2005
I made these for a dinner party and everyone loved them. I used 18 medium sized cremini mushrooms instead of button mushrooms because I think creminis have a better flavor. I arranged them on a serving platter with a bunch of fresh parsley for decoration. This appetizer is a bit labor intensive, so make the stuffing ahead of time and chill until you are ready to stuff the mushrooms.
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jul. 27, 2005
This has become one of our favorite fish recipes! I marinate the fish in a little lemon juice for a couple of hours before broiling. I omit the celery salt, and use garlic powder instead of onion powder.
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1 user found this review helpful

Spinach Pasta Salad

Reviewed: Jul. 27, 2005
I have made this several times for company and everyone always loves it! The only modifications I make are: more feta; add some chopped red bell pepper for color; reduced onion to 1/2 small chopped red onion; and one small can of sliced black olives. Very good left over if you are lucky to have leftoevers.
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Creme Brulee II

Reviewed: Jul. 22, 2005
I used the 4 egg yolks, baked about 5 minutes longer than suggested and strained the mixture (with a fine mesh hand held sieve) before pouring into the ramekins. I am glad I strained it because there were some lumps that would have been less than appetizing. It turned out absolutely wonderful with these recommended steps. A five star taste, but I gave the recipe 4 stars because of the necessary modifications.
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1 user found this review helpful

 
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