catjean Recipe Reviews (Pg. 1) - Allrecipes.com (13438425)

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Lemon Chicken Piccata

Reviewed: May 16, 2012
I ended up pounding the chicken before cooking it cooked faster. I read so many reviews about the lemon, that I wished I put more in. I put in 2 lemon slices for 5 min as well as some of the rind, then put in the lemon juice but it didn't taste as lemony as I had hoped so I just squeezed lemon juice on it at the end. I held back on the lemon based on the reviews that it was too bitter. I mixed the dish with angel hair pasta, it was a little drier than I wanted so maybe i will make more sauce next time if mixing with pasta. I also did half white wine/half chicken broth. served with green beans. Will definitely make again!
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4 users found this review helpful

Habanero Pepper Cream Pasta

Reviewed: Oct. 7, 2011
Delicious! I have made this recipe twice. I used a fresh habanero which makes it very spicy! The only comment I can make is I find the sauce can get too thick so I only add 1 tbsp of flour and if it's still too thick, I thin it out with some white winte.
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1 user found this review helpful

Chiles Rellenos (Stuffed Peppers)

Reviewed: May 29, 2011
This is fantastic! Will definitely make again! The only thing I did differently is I added 4 cheese mex blend you buy in the bag instead of mozzarella. Also after I fried them, i poured about 1/2 cup of enchiladas sauce, sprinkled a little cheese on top, covered, and baked about 10 min at 275.
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12 users found this review helpful

Tourtiere (Meat Pie)

Reviewed: Dec. 20, 2010
Delicious! I always make this pie every Christmas. I don't alter anything in the recipe.
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2 users found this review helpful

Chicken Asparagus Roll-Ups

Reviewed: May 5, 2010
This was very good I did half the recipe since I had only 2 chickens so I may have been a bit off in my measurements. My aspagus was very thick so I could only add 3 in the chicken breast. Also the lemon and mustard was a little strong, I 'd maybe add less next time. I didn't have tarragon so I added oregano, but I know tarragon would have made it much better, so I will make sure I have it on hand next time. I also put some sauce on top of the chicken about 15 minutes after I put it in the oven. It was very good and I would definitely make it again.
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1 user found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Oct. 30, 2009
These are awesome! I've been making these for about a year now, I can't enough of them! And they are so easy! I used philly vegetable lite cream cheese, I have also tried making them in the toaster oven if I don't want to bother with bbq and they are still great.
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1 user found this review helpful

Stuffed Pork Chops with Gorgonzola and Apple

Reviewed: Aug. 23, 2009
I liked this very much. The cheese may be an acquired taste for some, but I have always loved gorgonzola cheese. This is an easy meal and looks very impressive to serve to company. I used white wine instead of sherry otherwise I didn't change a thing.
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4 users found this review helpful

Strawberry Rhubarb Pie

Reviewed: Aug. 18, 2009
I use this recipe all the time. The only thing is - I do cheat! I buy the ready made pie crust. But I do filling exactly according to the recipe! The whole pie is gone everytime I serve it.
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4 users found this review helpful

Insanely Amazing Jalapeno Cheese Dip

Reviewed: Aug. 18, 2009
Delicious! Very easy to make. Made it on the weekend and it was a hit! The only thing I did differently was, I had some 3 cheese blend already, so I put that instead of the cheddar, but it had cheddar and monteray jack. Also I sliced fresh jalapeno rings and put them on top of the mixture before I put it in the oven. Only do that if you really like it spicy! I will definitely make this again.
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29 users found this review helpful

Blueberry Crisp II

Reviewed: Aug. 18, 2009
So easy to make and delicious! I've made this for a few years now. I didn't change a thing with the recipe. A great dessert to make if you need to make something at the last minute because it's so quick to make and I usually have mostof the ingredients on hand.
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1 user found this review helpful

Mexican Style Shredded Pork

Reviewed: Aug. 18, 2009
I've made this before and it's always a hit with everyone. I, like some other people, substituted beer for the water, and I added some extra lime on top at the end. I served it with toppings you'd use for fahitas, such as sour cream, guacamole, cheese, and we wrapped them in a flour torillia. Other thing I have done, is put the meat on top of a big round and flat hard shell tortilla you can find in the mexican section in the grocery store.
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1 user found this review helpful

 
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