Spunky Buddy Recipe Reviews (Pg. 1) - Allrecipes.com (12595822)

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Spring Delight Salad

Reviewed: Feb. 24, 2015
I loosely followed the recipe for ease and to suit my tastes. I took the easy way out and didn't roast the peppers and I'm sure the salad would have been better if I had. I am neither a fan of alfalfa sprouts nor raspberry vinaigrette. That said, I omitted the sprouts and used a homemade lemon vinaigrette instead. This was light, colorful and refreshing; aptly named.
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Shrimp Ramakis

Reviewed: Feb. 1, 2015
I've had this timeless classic appetizer many times over many years so I already was certain I was going to like this. My wife always makes them, but generally just with bacon and water chestnuts. The shrimp takes these over the top. Because I dislike teriyaki sauce I substituted a mix of soy sauce and sugar (1 T. sugar for every 1/4 c. soy sauce). Marinating these for 30 minutes at room temperature is plenty!
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2 users found this review helpful
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Gurkensalat (German Cucumber Salad)

Reviewed: Jan. 28, 2015
Cucumber salads tend to be somewhat the same. With this recipe I was interested in the impact the addition of paprika would have on the taste. I made it per the instructions but left out the sugar because I don't like it sweet. In spite of not adding the sugar it seemed the paprika did add some sweetness of its own. I enjoyed this immensely and would make it again.
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Chinese Pepper Steak

Reviewed: Jan. 15, 2015
Looking over the recipe I noticed I was to add a lot more sugar (sweetness) than I knew I’d like, so I reduced it significantly, probably by more than half. Also, I sliced the meat considerably thinner than the 1/2” the recipe directed. (Freezing the meat briefly, 20-30 minutes, makes this much easier. As for the preparation, I did that a little differently. I cooked the meat first, set it aside, and then cooked the onions and red, yellow and green peppers, combining it all at the end. I certainly didn’t want to take a chance of overcooking the meat. We did enjoy this, but I think it would benefit by the addition of garlic and, in my opinion, by the omission of the tomatoes. What I particularly liked about this dish was its flexibility (add or use any meat and stir-fry appropriate vegetables you like), the fact that we generally have the ingredients readily at hand to prepare it, and that it’s nutritionally sound.
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11 users found this review helpful
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Super Easy Spinach and Red Pepper Salad

Reviewed: Dec. 11, 2014
Surprisingly good and refreshingly simple. I didn’t mix up the dressing, just drizzled the salad with the oil and vinegar (in the 3:1 ratio we prefer) and tossed. I’d make it again.
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3 users found this review helpful
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Mizeria (Polish Cucumber Salad)

Reviewed: Jul. 6, 2014
Cucumber salad is one of my favorite side dishes. This one caught my eye because of its simple seasonings and because it didn't include sugar. The only step I left out was to salt the cucumbers first to remove the liquid because I like my cucumber salad nice and juicy. Nor would I want to take the chance of the cucumbers ending up too salty, even after rinsing them. The lemon juice instead of vinegar made for a very light, refreshing salad with just the right balance of tanginess and creaminess.
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4 users found this review helpful
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Screaming Martini Scallops

Reviewed: Jun. 14, 2014
Due to my sensitive innards I dispensed with the heat of the red pepper flakes but found even without it this was a 5-star recipe. I used less capers than the recipe directed so as to add a subtle, not overpowering flavor, which capers often can be. The butter and vermouth worked together to make a rich, brown pan sauce, the perfect finish to the meaty, sweet (use dry pack!) scallops.
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Beet and Arugula Salad

Reviewed: May 26, 2014
We both really liked this salad which was just a little different from others. I took a couple of shortcuts that got this good to go in no time. Canned sliced beets shaved off a lot of time and effort. And my wife and cooking partner prepared our favorite lemon vinaigrette which I drizzled over the salads just before serving. Finally, I darn near pass out at the sight of feta cheese so bocconcini (little balls of fresh mozzarella) filled in nicely, and contributed a certain balance and mellowness to the salad. A delicious, attractive and different alternative to the ho-hum tossed green salad.
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Sauteed Scallops

Reviewed: May 26, 2014
I liked the rosemary here, something I've never used with scallops. Its flavor was very subtle, however, so next time I might consider using even more. Clarified butter (or adding a little olive oil to the butter) helps ensure against it burning when sautéing at a relatively high heat.
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6 users found this review helpful
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Spicy Bacon-Wrapped Scallops

Reviewed: Mar. 23, 2014
It would be dangerous to use the amount of Cajun seasoning as directed as it would dominate the taste of the sweet, delicately flavored scallops. I used only a light dusting which gave them just the right amount of spice.
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14 users found this review helpful
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Easy Sausage Stuffed Mushrooms

Reviewed: Feb. 2, 2014
I've made these for years but I thought I'd try something different. The onions, garlic and bread crumbs intrigued me as an alternative to what I usually do. I thought cooking the sausage ahead of time and then adding bread crumbs would make these dry so I took a pass on cooking the sausage in advance. In spite of that they still turned out dry.
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5 users found this review helpful
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Easy Broiled Lobster Tails

Reviewed: Jan. 31, 2014
Four stars rather than five, because I believe seasoning with the boldly flavored lemon pepper would overwhelm the wonderful, sweet taste of the lobster. A little butter, which I used instead of olive oil, is all you need. Otherwise, the directions for perfectly broiled tails are right on.
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6 users found this review helpful
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Grilled Parmesan Asparagus

Reviewed: Oct. 20, 2013
This is a nice, simple recipe, but the recommended cooking time of 20 minutes is at least twice as long as it needs. With a hot fire this shouldn't take any longer than five minutes. Asparagus should be cooked quickly to retain its sweetness and tenderness. Cooked too long and it becomes bitter and stringy.
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Grilled Lemon Herb Pork Chops

Reviewed: Oct. 20, 2013
Neither I nor Mrs. Spunky cared for this much. She said the lemon contributed a tang she didn't like and thinks these would have been better without. As for me, I guess I just think there are precious few marinades that improve the flavor of meat and this wasn't one of them.
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Baked Corn on the Cob

Reviewed: Sep. 2, 2013
This recipe caught my eye. I’m used to making corn on the grill, and an oven recipe, especially one that cooked the corn for an hour, was intriguing. We started with fresh, Wisconsin sweet corn. Leaving the husks on, we followed the directions exactly and the corn turned out sweet, tender and delicious. It’s something I never would have thought of doing and is something I will definitely do again. It’s absolutely a wonderful and different way to enjoy sweet corn.
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10 users found this review helpful
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Pineapple Upside-down Cake Martinis

Reviewed: Aug. 17, 2013
Not only did this not taste anything remotely resembling pineapple upside down cake, it didn't taste much like pineapple at all; its flavor almost totally obliterated by the grenadine. I made this for my wife who said this would have been infinitely better had I omitted the grenadine completely and added a splash of simple syrup. I have to agree.
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Grilled Turkey Breast with Fresh Sage Leaves

Reviewed: Aug. 14, 2013
Even though it may have been unwarranted, I was uncomfortable with cooking down and using the same marinade I had marinated the chicken in. I know, restaurants do it all the time – but just to be on the safe side I made a separate batch of the marinade to finish the sauce and crisp up the sage. I also used bone-in chicken breasts rather than turkey breasts. The sage contributed incredible, herby flavor and the chicken turned out moist and tender with a beautiful rich color. As long as sage is plentiful in my wife’s garden, this is sure to make a repeat performance.
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16 users found this review helpful
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Surf and Turf for Two

Reviewed: Aug. 12, 2013
I thought this was pretty darned good and was particularly impressed with the marinade for the shrimp. I found the steak a little bland, however, and it wasn't until my wife pointed out that I was to have seasoned it with steak seasoning that I realized I had not done that, so don't forget the steak seasoning! I made this on the Cuisinart Griddler en brochette, the steak and shrimp each on separate skewers because of different cooking times. We served them with "Bahamian Style Peas and Rice," the recipe also from this site.
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Pan-Roasted Marble Potatoes

Reviewed: Jun. 15, 2013
When reading the ingredients, with the exception of the rice wine vinegar, this sounded really good. Because I had limited time I quartered the potatoes instead of keeping them whole. This allowed them to get nice and tender in the short period of time I had. These were good, not great. They browned nicely, but in spite of the bacon and the rosemary, which generally contribute great flavor, they just didn’t have a lot of, how shall I say it…spunk.
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