CharmedChef Recipe Reviews (Pg. 1) - Allrecipes.com (13328991)

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Mediterranean Zucchini and Chickpea Salad

Reviewed: Aug. 20, 2014
My husband made this last night with only a couple of substitutions - I don't care for chickpeas so he used great northern beans instead, roma tomatoes from our garden instead of grape tomatoes, and we didn't have white balsamic vinegar so he used a little regular balsamic and white vinegar combined. Delicious!!! We ate as a side dish with grilled chicken and it was a perfect meal. I brought some for lunch today and cannot wait to eat it.
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Vegan Lentil, Kale, and Red Onion Pasta

Reviewed: Aug. 11, 2014
I made this with a few adjustments: cut the pasta in half (I think you could leave it out completely), substituted ground pork for the vegan sausage and chicken broth for the vegetable broth, added tomatoes and mushrooms, and use dried instead of fresh herbs. Use extra liquid as the lentils will continue to soak it up. Delicious and heated up well for leftovers - my husband and I both loved it.
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'Unstuffed' Cabbage with a Kick

Reviewed: Jul. 16, 2014
I really liked the flavors in this recipe. I followed the recipe exactly and made brown rice on the side which cuts the spice down quite a bit. It was not too spicy once you added the rice and in fact, I might make it a little spicier next time.
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Best Pork Chop Marinade

Reviewed: Mar. 8, 2014
We just made these tonight and it was the best pork chop I have ever had! I followed the recipe except I didn't have any mesquite seasoning, so used a regular grill seasoning blend instead. I had four smaller cut chops so did not butterfly. We grilled them after marinading about 4-5 hours and they were perfect!
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4 users found this review helpful

Turkey-Lentil Chili

Reviewed: Dec. 2, 2013
Unbelievably good. We used our leftover turkey meat from Thanksgiving and followed the rest of the recipe exactly. My husband and I both loved it!
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Suzanne's Spinach Quiche

Reviewed: Oct. 27, 2013
I was asked to make a vegetarian quiche for a brunch and found this recipe. I made a couple quick alterations because of ingredients I had handy using 1/2 cup sour cream and 1/2 cup heavy cream in place of the yogurt. I used a small diced onion instead of the green onion and mushrooms. I wrapped the edges of the crust in tinfoil to prevent burning. It baked perfectly and was delicious!
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Broiled Tilapia Parmesan

Reviewed: Mar. 29, 2013
I enjoyed this, but we had thinner filets and I think the coating overpowered the fish a little. I would use a little less of the topping to fish next time, but would definitely make it again. We used light mayo and a little less butter to make it healthier and it was very good.
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Creamy Spiced Coleslaw

Reviewed: Mar. 29, 2013
I made this quickly one morning because I planned on having ribs for dinner that night and had some leftover cabbage to use. I didn't have celery seed or cider vinegar so used celery salt and red wine vinegar instead and it was delicious! Very quick and simple to make and so tasty. My husband loved it with the BBQ ribs - great combo.
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Roasted Balsamic Cauliflower

Reviewed: Jan. 14, 2013
I made this with whole garlic cloves (several) based on the other reviews and marinaded for about an hour. I think another Tbsp of olive oil would have been better. Delicious and easy! My husband said this is his new favorite way to eat cauliflower.
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Lemon Pepper Grilled Chicken

Reviewed: Oct. 1, 2012
Delicious! I followed the recipe exactly and let marinade overnight. The chicken was juicy and had a great lemon flavor. My family and guests loved it.
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Creamy Hollandaise Sauce

Reviewed: Apr. 9, 2012
I used only about 2 Tbsp of lemon juice based on other reviews and thought it had a nice flavor. I would hold on adding the water until you have it all together and whisked because I thought it could have been a little thicker and wished I hadn't put the water in.
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Balsamic Cole Slaw

Reviewed: Apr. 7, 2012
This was a nice change from cold cole slaw and I love balsamic vinegar however the measurements seem a bit off. I used about 3 cups of bagged slaw mix and there was clearly not enough slaw for the amount of vinegar. A full bag of slaw mix or about 1/2 the vinegar for 3 cups would have been perfect. Good taste that would have been better with the right mix.
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Chipotle Tilapia Tacos with Mango-Cilantro Salsa

Reviewed: Apr. 1, 2012
This was a fantastic version of fish tacos and worth the effort. Some of the other reviews said it was too spicy or too salty, but I think it is possible too much of the rub was used. You will make more seasoning rub than needed so just lightly coat the fish and either save or toss the rest. We also used a poblano pepper instead of jalapeno because that is what we had in the house so that may have reduced the spice a little. It was spicy, but if you like a little spicy, you will enjoy. We also used only 1 can of black beans and I didn't put the rice on my tacos although my husband did and we both loved how we made them. We also used smaller corn tortillas and each had 3 tacos with about 1/2 of the fish leftover for another night. Based on another review, we used 1/2 mayo and 1/2 sour cream which was delicious. I used light versions of both to keep the calories down. The combination of all the flavors blended so well. Fantastic, fantastic, fantastic.
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Roasted Brussels Sprouts

Reviewed: Dec. 26, 2008
Wonderful way to prepare brussel sprouts. I made them exactly as the recipe said and they came out perfect.
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Hash Brown Egg Bake

Reviewed: Dec. 26, 2008
Very good and easy - we served it for our family's Christmas brunch and everyone liked it. Nice to find something that has good flavor without onions since my sister will not eat them.
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Tartar Sauce IV

Reviewed: Dec. 26, 2008
My husband and I were 4 minutes away from our homemade beer-battered cod and realized we were out of tartar sauce. I quickly looked up a recipe and threw it together. WOW! Easy and delicious - I'll never buy tartar sauce again!
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Blender Hollandaise Sauce

Reviewed: Dec. 25, 2008
Delicious as is. My husband made this for me on Christmas morning with steam aspargus and an omelet. He said it was the easiest sauce he has ever made. The sauce was great on both!!
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Baked Soy Lemon Chops

Reviewed: Dec. 7, 2008
I needed something quick for pork chops and wanted to bake them since it was too cold to grill. Every recipe I looked at had a marinade that would take hours except this one. I was skeptical that only an hour of marinade would be enough, but I tried it and was delighted at the outcome! The pork definitely had enough time to pick up the flavor of the marinade and it kept them juicy as well. I did add some sliced onions and bell peppers to the dish which went well with the marinade. I put my meat thermometer in when I put them in the oven and took them out at about 140 degrees since the meat will continue cooking while it rests. It was about 35 mins as the recipe says. They were perfectly done and delicious. My husband said "this recipe is a keeper" when we finished our meal!
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