JAN1976 Recipe Reviews (Pg. 1) - Allrecipes.com (1258691)

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Fruity Tart

Reviewed: Apr. 28, 2003
These fruity tarts were big hit at our last school luncheon. We used VIP brand mini pie shells and the melted jam over brushed over the top made them look too pretty to eat, well almost. Great submission, and super easy make ahead dessert.
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8 users found this review helpful

Seasoned Cornish Hens

Reviewed: Apr. 28, 2003
Where to begin!?! These were the best cornish hens we've ever had! They were so EASY that while doing the dinner dishes I had to call and wake up my sis (who is rather "challenged" in the kitchen) to tell her about these really easy, impressive, and delish' little birdies. Someone noted economical--well, the hens I got on sale 3 for $5 (bought six), the oyster sauce & tamari (soy) totaled $3.75, jar of minced garlic $2--total dinner with sides 20 bucks. Thanks for the recipe Phuong! Lets see some more :)
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6 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Sep. 8, 2002
Yummm....I have paid $9 for a jar of creamy tomato basil soup from a popular French restaurant chain here in Houston--because it was sooo good! After making this recipe, quite easily I might add, I won't be paying $9 a jar any more. This was even better, and very creamy. I, too, needed to add a teaspoon of sugar at the end of cooking. But that could be just a difference in the tomatoes used. I used roma, and the butter I used was salted. We had a very enjoyable meal, I thank you for your recipe!!! (but my hips don't!)
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70 users found this review helpful

Awesome Green Beans

Reviewed: Aug. 29, 2002
I make green beans all the time in this very same manner..here's a tip: When you buy smoked sausage or have leftover ham, throw it in the food processor and always have it on hand in the freezer. You will have DOUBLE the flavor in your dishes, but the sausage won't "steal the show". Perfect for green beans, purple hull peas, even gumbo, and soup.
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37 users found this review helpful

Caramelized Baked Chicken

Reviewed: Aug. 29, 2002
This was really a great dish. My son eats NO food or meat with a "sweet" flavor, and he had seconds on this. I doubled the sauce and now have a great instant marinade in a jar in my fridge. I added lots of garlic and a tablespoon of ginger paste to the sauce. I, too, couldn't get the sauce to caramelize in the oven; so I spooned some out of the dish and reduced it in a sauce pan on med-hi heat for 10 min. Very yummy. One warning...be careful what you touch in your kitchen I had sticky sauce all over the place and on my self! But it was well worth it.
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3 users found this review helpful

 
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