CHEFSINGLEDAD Recipe Reviews (Pg. 1) - (1266048)

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Mexican Soup

Reviewed: Oct. 10, 2006
"Very healthy"? Sorry -- no way. Not with almost 2000g of salt in one serving (enough for one day). Try using fewer canned ingredients and more fresh ones.
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91 users found this review helpful

French Bread

Reviewed: Sep. 24, 2006
Great recipe! Easy and simple. However, the test version I made was kinda blah. I compared this recipe with others, and it seems to be WAY undersalted. Today, I made it again with 1 tablespoon (not a teaspoon) of salt, and it was perfect. Gotta rate it a 4 for blandness.
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15 users found this review helpful

Anaheim Fish Tacos

Reviewed: Aug. 4, 2006
The extra juice is a blessing. I placed the mixture into a colander to drain it, over a pan. Then, I took the juices and simmered them down over medium-heat, uncovered. A few small dollops of sour cream, heating it through, and then I had an absolutely luscious creamy sauce for the tacos. Why pour it down the drain? Sheesh.
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83 users found this review helpful

Lemon Pepper Shrimp with Mustard

Reviewed: Jul. 6, 2006
I didn't like this much -- I made it exactly as directed, so I could be fair in this review, even though I sensed I probably wouldn't like it. I like to taste the seafood instead.
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4 users found this review helpful

Hot Seafood Ramekins

Reviewed: Mar. 5, 2006
This was really wonderful. Having said that, I made a few changes partly based on previous feedback. I cut the parsley in half, used 3/4 cup of mayo instead of a full cup (and used a low-fat version), and added 1/3 cup shredded swiss cheese to the mixture. It's not that I felt there would be too much mayo -- it's just that I wanted to add the swiss and, knowing it would melt, I had to cut back on something to reduce the grease and not overpowering the seafood completely. Thank you for an inspiring idea!
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25 users found this review helpful

Tomato-Garlic Bread

Reviewed: Dec. 3, 2005
I liked the slightly sweet, very zippy taste of this! Yum!
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9 users found this review helpful

Classic Yorkshire Pudding

Reviewed: Dec. 1, 2005
Ninety minutes to make? Here's my version: take quality roll. Dip in gravy. :)
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30 users found this review helpful

Hearty Meatball Sandwich

Reviewed: Nov. 6, 2005
The other reviewers who made this into meathballs crack me up! :) The whole point is to avoid a sandwich that consists of small balls of meat. You know -- it's about avoiding that biting sequence that goes something like "bread, meat, sauce, more sauce, little bit of meat, whole lotta meat, lots of saucy bread, etc." For my part, I used four cloves of minced garlic instead of the garlic powder and enjoyed a sandwich in which the biting sequence was more like, "bread/meat/cheese/sauce. . .bread/meat/cheese/sauce." Yum! :)
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136 users found this review helpful

Dad's Down Home Cornbread and Jalapeno Meatloaf

Reviewed: Nov. 1, 2005
Hey all! This is my recipe, so of course I'm going to rate it well! :) But seriously, I can understand the concern about extra fat content. Here's one thing I often do: simply place a standard-size cooling rack inside your baking dish and place the meatloaf atop that, so that the fattier liquids run off and do not soak the loaf as it cooks. If your cooling rack won't fit, simply roll aluminum foil "logs" (three should do) to support the meatloaf in the pan. One last thing: this is obviously a cornbread/pepperjack/jalapeno version. You could change the theme entirely by focusing on changing the bread/cheese/veggie versions (... for example, I've used sourdough bread crumbs, mozzarella, and sun-dried tomatoes). Adjust additional spices, if any, accordingly. Enjoy! :)
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110 users found this review helpful

Blissful Rosemary Chicken

Reviewed: Jun. 2, 2005
Update from the author: What I love about this site is all of the input. Specifically, your comments on cheese, garlic and rosemary have made all the diff here. Re cheese: I still prefer smoked fontina, but use what you want. Tip: slice it and then let it warm to room temp. It will roll better that way, which lets the layering happen a bit better. Re garlic: yeah, just mince and drizzle it into the breasts before you roll. Think about how much your guests like garlic. You might just get away with slicing a clove and rubbing, a la bruschetta. Your call. Re rosemary: while skewering is a nice touch, you can simply lay the sprig in the pounded breast, perpendicular, and roll it up alongside everything else. Be sure to moisten well, however, so the ends don't totally fry. Alternatively, just minced and add to the roll-up! I'm glad so many of you have enjoyed this. Thank you for the input!
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86 users found this review helpful

Mendocino Chicken Salad

Reviewed: Mar. 27, 2005
Fantabulous. Realize that EVERYTHING in this salad plays its part -- the smokiness of the chicken, the sweet grape juice-bombs, and the crunchiness of the almonds and celery, to name a few. I could not find smoked chicken, so I threw four half-chicken breasts, two teaspoons of hickory liquid smoke (spice or bbq sauce aisle), some olive oil, and fresh ground pepper in a ziploc bag overnight, rubbing and turning once or twice, and then simply baked them in the morning (don't overcook!). Also, added things to the bowl in a certain way (not sure how much it mattered, but I didn't want the grapes crushed): chicken, onion, celery, then almonds. Then I lightly salted and peppered, tossing. Then the grapes, mayo and basil, gently. Tripled the batch, brought it to an Easter picnic, and people RAVED. My only tip? Increase the chicken by about half, and make it all the night before -- I'm sure the flavors will blend even better after some hours in the fridge. Kristine, will you marry me? :) Thank you for this recipe!
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61 users found this review helpful

Angela's Easy Breaded Chicken

Reviewed: Mar. 21, 2005
Great, easy, yummy recipe, Angela! Thank you. For those complaining about it not being crispy enough, there are lots of basic tutorials on this site. The basic idea is this: lower temp, more time, less browning, versus higher temp, less time, more browning. This is why we broil quickly and braise slowly, and why there are lots of temperatures on our ovens. So, in short, if you see this recipe, read the reviews, and decide you want it crispier -- boost the temp to 400 and shorten the cooking time by 5 or ten minutes. Or, boost to 425, do for 20 minutes total, and turn halfway through. I just hate to see a great recipe get "dinged" because people don't read reviews or know how to make some simple changes to suit their tastes. ;)
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565 users found this review helpful

The Real Reuben

Reviewed: Mar. 14, 2005
I am laughing reading these reviews, watching the pains everyone's taking to assemble it right! Hehe. Anyway, my "build" idea is this (seems complicated, but it's not). Heat the empty tray under the broiler. Meanwhile, LIGHTLY toast the bread -- you just want it dried out, not actually toasted. Butter the sides of the bread that will face down. On one slice, stack corned beef, sauerkraut and cheese on top; on the OTHER slide, stack beef, cheese, then kraut on top. Take the baking sheet out, place the two stacked halves next to eachother, and broil. When done, slide them off with a spatula, top with dressing, and combine. Now you have altnerating layers of heaven, and the bread should be buttery, crunchy, not burnt, and not soggy. GREAT recipe! :)
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140 users found this review helpful

N'Awlins Stuffed Bell Peppers

Reviewed: Feb. 17, 2005
Flavor is terrific! To fix the dryness, try a few of these (you don't need to do them all): boil the prepared pepper halves for 2 or 3 min first, and let them dry while you prepare the rest (this prevents them from simply being sponges). Second, leave out the file -- THAT is a sponge, and adds little flavor anyway. Third, I mixed in about 3/4 can of Campbell's Tomato Soup (condensed) into the mix before stuffing (you could also use a small can of Zesty V8). Fourth, if you place the halves in a 9x13 dish to bake, just add about a half inch of water to the bottom of the pan -- that keeps things moist. I used options three and four, and loved it. Thanks!
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148 users found this review helpful

Chicken Rotini Stovetop Casserole

Reviewed: Feb. 13, 2005
4 pans? Eh. I agree with the comments about the mess, and personally think that each pot being so "sterile" leaves a whole lotta flavor out of this equation. So I did it with two pots -- one for the boiling of pasta, and the second for everything else. Cook the chicken and peppers FIRST, in a large skillet. Drain a little fat, if you want, and then directly add the cream/herb mixture. Cook that down. When the pasta is almost ready (about 1 minute short of finish), drain it and add it to the skillet. Mix all that love up together. Hot and luscious -- you'll be eating all your flavors from one pan, instead of rinsing much of the taste down the drain. Other than the prep style, I thought the ingredients worked really well -- thank you!
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119 users found this review helpful

Pork Chop and Potato Casserole

Reviewed: Feb. 12, 2005
Yum! This is very close to a recipe I grew up with, baked by my mom. She used to add about 1 tbl. of caraway seed to it. :) Now, I add the caraway and a layer of thinly sliced onions, too. Delish!
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35 users found this review helpful

Spicy Bean Salsa

Reviewed: Feb. 2, 2005
Awesome flavor! I took the whole batch and spun in a few times in the processor, to preserve some "chunkiness" but also create a little sauciness that would stick. You can do that with any combination of ingredients. Sheesh, I might serve that over pasta. :)
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9 users found this review helpful

Chili I

Reviewed: Jan. 15, 2005
I've been working with this recipe for about a year, trying to perfect it to my tastes and work out a few minor bugs. I've made at least 10 batches in 10 months, adjusting each time -- and now it is perfect. Basically, read the reviews and adjust logically. I made a zillion tweaks -- two of them were to slash the sugar and the tomato paste drastically. Make your own, as needed. I ain't telling the rest, because it's now winning me rave reviews everywhere and, basically, I'm competitive. :)
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7 users found this review helpful

Old Fashioned Beef Stew

Reviewed: Sep. 23, 2004
Thanks to the reviewers' comments and the instructions about adding "1 heaping tablespoon of cornstarch. . . " it was pretty easy to see this was soup, not stew. So I made simple changes: use chicken broth, not water, for flavor. Use 2 cups, not 4, to prevent soupiness. Use low sodium broth, to prevent saltiness. Add 1 simple pat of butter on top to add richness and prevent sticking (when it reduces and gets thicker). Problems solved -- basic and pretty yummy.
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67 users found this review helpful

Chicken Slop

Reviewed: Aug. 9, 2004
Comforting and quick, but noted earlier reviews and used low-sodium soups. Also, I eighthed two russet potatoes and sliced a red pepper into strips, adding them before the soup. The potatoes reduce the salty flavor, and the red peppers added some color. I suppose you could add chopped celery and onion, too. :) Thank you!
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12 users found this review helpful

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