SAMMARTI Recipe Reviews (Pg. 1) - Allrecipes.com (1261762)

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Chinese-Korean Cucumber Kimchi

Reviewed: Jan. 5, 2013
This was really good. I added purple cabbage as well.
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1 user found this review helpful

Beef Bulgogi

Reviewed: Jan. 5, 2013
So simple, so incredibly tasty. Broiled on high for 4, 3 minutes each side. Served with iceberg lettuce leaves and a Sriracha-mayo spread. Put the spread on the lettuce, then the beef, roll it up and you have a delicious low-carb meal!
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0 users found this review helpful

Slow Cooker Thai Pork with Peppers

Reviewed: Nov. 30, 2012
Very good, very satisfying. I did veer from the recipe: I did not use chicken broth but instead subbed a can of coconut milk. Did not use honey, but brown sugar. I did not put the peppers in the slow cooker but rather mixed them with olive oil, lemon juice, salt and then broiled them (with onions) to vary the texture.
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Dijon-Tarragon Cream Chicken

Reviewed: Feb. 19, 2012
Definitely add dijon to the chicken; let it marinate for a few hours. Didn't bother with coating the chicken in flour as I was cooking this in my Dutch oven. I also added 0.5 cup of white wine to my Dutch oven, let it reduce, then added the cream/mustard/tarragon mixture, then the chicken, and let it cook for an hour at 325. OH...I also cut the chicken into strips. Very, very good. Got rave reviews.
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3 users found this review helpful

Zucchini Ranch Meatloaf

Reviewed: Dec. 18, 2011
This is now my Go To recipe for meatloaf. I don't know what it is, I think the ranch powder clinches it.
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3 users found this review helpful

Pizza Dough III

Reviewed: Oct. 17, 2010
Phyllis, this is a great recipe. Nice, soft dough. I make it in the breadmaker (I do add that extra 1/2 cup flour plus some garlic powder).
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 22, 2010
I don't usually eat the skin of chicken, I find the texture a bit "ick." This recipe is so good, I ate the skin. I baked as instructed for about 3 hours, then turned the oven up to 350 until the temperature registered at 180. I will be buying a lot more whole chickens in the future. This is such a good recipe.
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2 users found this review helpful

Buffalo Chicken Fingers

Reviewed: May 29, 2010
I used a whole egg and subbed Franks' hot sauce for the water. Pretty good, took longer than stated time.
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3 users found this review helpful

Roasted Beets with Feta

Reviewed: May 29, 2010
This was good.
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2 users found this review helpful

General Tao Chicken

Reviewed: May 21, 2010
Re: the batter...I ended up with a crispy shell that encased a thin layer of scrambled egg. I followed the directions to a T.
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2 users found this review helpful

Jen's Heavenly Egg Salad

Reviewed: Mar. 2, 2010
This tastes like potato salad, sans potatoes. It is really good. I didn't use prepared mustard, just dijon, and just a few squeezes of lemon. This would be GREAT as potato salad also. DEELISHUS
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2 users found this review helpful

Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Oct. 4, 2009
I didn't add any beans. Used 2.25 cups of broth. Added about 5 cups of baby spinach. Topped with crumbled feta. VERY VERY GOOD. THe spinach stretches the meal, and like other reviewers said, is like an herb. I didn't add turkey to the rice, but instead made a turkey meatloaf.
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3 users found this review helpful

Caramelized Baked Chicken

Reviewed: Sep. 18, 2009
This was excellent. I was so surprised how good this was, considering the simple ingredients. Two boneless skinless, 400, 30 minutes, basting every 10. Yes, make the larger sauce and boil it down. Served with chipotle mashed sweet potatoes and sauteed leeks.
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3 users found this review helpful

Chipotle Sweet Potatoes

Reviewed: Sep. 18, 2009
This was good.
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2 users found this review helpful

Hawaiian Wedding Cake II

Reviewed: Aug. 25, 2009
You must use a handmixer when beating the cheese and pudding together; you cannot just mix it in with a spoon. It looks like the back of my thighs otherwise if you just use a spoon. You can fold in the cool whip though.
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8 users found this review helpful

Asian Chicken Salad

Reviewed: Aug. 22, 2009
This is what you would get in a fine restaurant. The sesame oil is NOT optional, but the seeds are. I poured this over cabbage and let sit for an hour. I think cabbage may be better than lettuce--lettuce tends to get soggy fast.
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3 users found this review helpful

Southern Pulled Pork

Reviewed: Aug. 15, 2009
Good. I couldn't decide between this and the other crockpot pulled pork recipe on this site, so I did a hybrid of the two. Instead of water, I did one cup of root beer and one cup of beef broth (I had a small pork tenderloin, didn't need that much liquid). I just tossed everything into the pot. Very good recipe.
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3 users found this review helpful

California Cole Slaw

Reviewed: Aug. 15, 2009
Good. Refreshing change from mayo. Try it, you won't regret it.
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2 users found this review helpful

Mexican Lasagna

Reviewed: Jan. 10, 2009
Very good. I sprayed the bottom with Pam. I also added a layer of refried beans. I used about 2.5 cups of cheese and it still wasn't ooey gooey as I would have liked. Also cooked for 10 minutes longer at 375.
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2 users found this review helpful

Cheese-Garlic Biscuits

Reviewed: Nov. 18, 2008
This is a good building block recipe. I was looking for a tasty biscuit recipe using Bisquick. Unfortunately, I had run out of cheese and had about 1 pat of butter left. So, scouring my cupboards, I found a packet of chicken flavor ramen seasoning. I added that packet to the biscuit mixture, baked as directed. When out of the oven, I put slivers of butter on top to melt (omitting the garlic powder). Really quite good. I did not miss the cheese at all. I will experiment with this recipe.
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5 users found this review helpful

Displaying results 1-20 (of 74) reviews
 
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