toni Recipe Reviews (Pg. 1) - Allrecipes.com (13063005)

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Baked Pesto Chicken

Reviewed: Nov. 15, 2008
This was easy to make, but I thought it was rather dry and flavorless. I made two of the breasts without tomatoes for my kids. I used sundried tomatoes on mine and regular tomatoes on the other. It didn't matter -- they were all rather bland. If I were to try again, I would use a more flavorful cheese than mozzarella, or maybe try breading the breasts, but with soooo many other chicken recipes out there, I probably won't try again.
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White Bean Chicken Chili

Reviewed: Nov. 15, 2008
Even my picky kids liked this one! We used only half can of tomatilloes (left over from an enchilada recipe, made the night before) but this is one of those forgiving recipes where you can fudge the ingredients. Will make again, and might try using verde sauce instead of tomatilloes, which are rather expensive and hard to find.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Dec. 21, 2008
This is so easy to make and tastes like something you'd eat at a fine restaurant (I was moved to even garnish our dinner plates with parsley, the entree looked so good!). Served with rice pilaf, a great match for stray pecans from the topping (which my son had the audacity to scrape off).
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4 users found this review helpful

Cheesecake Cookie Cups

Reviewed: Jan. 2, 2009
I made the filling as called for, but used Keebler's mini-graham cracker crusts rather than the cookie for a base. Also, instead of the canned topping, I made my own topping with fresh blackberries, sugar and brandy (the hardest part of the process).
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Curry-Coconut Shrimp

Reviewed: Jan. 18, 2009
I loved this, and my finicky teen-age boys even scraped their plates. (Can't get much better endorsement than that!) I didn't have red pepper, so I used a green pepper I had. Also, served with cups of peanuts and coconut at the table, as offered with Indian fare. Will definitely make again. I tried using one reviewer's suggestion to make a roux at the beginning using flour and butter, but that didn't work out well for me. It was too thick, and then I was adding more coconut milk to try to thin it out again. I think if served over rice, the coconut curry sauce is just the right consistency -- without flour or cornstarch imho.
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Carolina Fish Cakes

Reviewed: Oct. 15, 2009
This was awesome! I used a large leftover tilapia fillet and cut the ingredients in half, ending up with four patties. (I think I liked the tilapia better here than I did in the original recipe.) Mindful of some other reviewers' feedback about stickiness, I used a single Yukon gold potato, which I thought would have a creamier consistency than other types of spuds.
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Shrimp and Okra Gumbo

Reviewed: Oct. 23, 2009
This was OK; my son stated it best: "It doesn't taste like anything." Considering all the work and expense I went to, I was disappointed. And yes, I followed others' suggestions, used stock instead of water (and only half that suggested), adding basil, thyme, Old Bay, etc. Added crab (at another reviewers' suggestion). The photo posted is pretty, but that's the best thing about this dish.
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Thai Fish Cakes

Reviewed: May 29, 2010
Loved it! I used leftover salmon; subbed quarter of a white onion (chopped) for the green onion. Needed a dipping sauce, so I made a lemon-paprika aioli: 2 T mayonnaise thinned with fresh lemon juice, one garlic clove minced, minced, 1 t tomato paste (for color), 1/2 teaspoons paprika and a dash of cayenne pepper.
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Italian Omelet

Reviewed: Aug. 22, 2010
Wonderful flavor! I considered four eggs to be excessive for one serving, so I made a two-egg omelet, and cut back the quantities of veggies to taste. Since I didn't have zucchini, I added onion for a little variety. On the sauce, I had basil pesto on hand, and used a couple teaspoons in place of the dried basil, parsley and garlic.
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Avocado Ranch Salad Dressing

Reviewed: Aug. 31, 2010
I love this when made with grated onion and minced garlic in place of the dry ingredients. To make the buttermilk required for the recipe, I add a few drops of lemon juice to the milk. I once tried adding lime juice, but I thought it gave it an odd flavor. I've also added fresh cilantro before... amazing. Great dip for chips, veggies. Would probably want to thin to use as a salad dressing.
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Broiled Tilapia Parmesan

Reviewed: Apr. 3, 2012
I sprinkled panko crumbs on top to give it a little crunch.
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2 users found this review helpful

Shrimp Fried Rice II

Reviewed: May 27, 2012
I usually make fried rice when I have leftover rice from another meal, which is how I came upon this recipe. It was a good base recipe, but I thought it needed a little embellishment, so I added garlic and ginger with the onion. Marinated the shrimp in soy sauce and five spice powder for 15 minutes, and started with raw shrimp rather than cooked. Didn't use salt and used red pepper instead of ground black pepper.
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Black Bean Huevos Rancheros

Reviewed: Jan. 19, 2013
I reduced ingredients by a fourth to make a single serving. In the interest of expediency, I did not do the beginning part of the recipe and instead used Pace in place of the homemade salsa. As a result, I was able to make this in under 15 minutes. Made the black beans while the tortilla was heating up; it really was easy to make and was delish! I'm sure it would have been even better had I made the homemade salsa, but it seemed like too much work for one serving. Will try again!
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Chili con Carne II

Reviewed: Oct. 22, 2013
I liked it a lot, but my son thought it was too spicy. I did wonder if all that oregano was necessary. Also, I drained several tablespoons of fat off after browning the meat; wondered why the recipe didn't suggest this.
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1 user found this review helpful

 
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