purplegin Recipe Reviews (Pg. 1) - Allrecipes.com (13446487)

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Braised Balsamic Chicken

Reviewed: Sep. 22, 2014
Great recipe! Didn't have quite half a cup of balsamic vinegar so I topped it off with chicken stock as some people recommended. Used fresh rosemary but dry basil and oregano, no thyme (just because that's what I had on hand). LOVE this. Will make it again!
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Adrienne's Cucumber Salad

Reviewed: Sep. 21, 2014
I make these with very thinly sliced cucumbers and have them as pickles rather than a salad. I like adding bay leaves and even chilli flakes for an extra bite.
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Healthy Garden Salad

Reviewed: Sep. 21, 2014
I have made this twice and I absolutely LOVE it. Best with black beans but I've made it with chickpeas and it's just as good. I used olive oil in place of grape seed but it's the red wine vinegar that makes the difference here! I don't even like tomatoes but wow this recipe is one of my favourites for salad!
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Grandma Ople's Apple Pie

Reviewed: Sep. 21, 2014
I've made this many times with a pre-made crust and with whatever apples I have available. I usually mix the sauce and apples before putting them in the crust. Dripping through the lattice work never worked for me. Maybe my pie pan is on the smaller side, but I find the filling always bubbles over and makes a mess - tastes great but without a pie pan or cookie sheet underneath it's hell to clean up!!
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Janet's Rich Banana Bread

Reviewed: Sep. 21, 2014
This is now my go-to banana bread recipe. I have made it with bananas (I prefer them mushed) and also with persimmon puree. With or without walnuts, this is a great recipe although I prefer with walnuts. Once I was out of butter and substituted sunflower oil (because that's what I had on hand) and it turned out exactly the same. I used yogurt in place of sour cream too.
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Persimmon Cookies II

Reviewed: Sep. 21, 2014
I was given tons of Japanese persimmons in the fall and was at a loss with what to do with them. I froze them as a puree to take out when I needed, but this recipe was perfect! Everyone loved the cookies, and they disappeared very quickly!
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Three Berry Pie

Reviewed: Sep. 21, 2014
Made this with pre-made crust and strawberries and raspberries only (just because that's what I had on hand). I loved it, but even though I love tart and sour things, I have to say this was sour even by my standards. Maybe the blueberries make the difference, but I will add more sugar next time :)
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Szechwan Shrimp

Reviewed: Sep. 21, 2014
Just what I was looking for - loved it! I mixed all the sauce ingredients ahead of time so I could just quickly put it together when I got home. Substituted ginger paste for ground ginger, and shichimi (http://en.wikipedia.org/wiki/Shichimi) fir the red pepper flakes just because that's what I had on hand.
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Sauteed Carrots and Leeks

Reviewed: Feb. 12, 2014
Tasty! But the chicken broth wasn't enough, added more than 3x the amount throughout the cooking so the veggies wouldn't burn. Didn't use sugar.
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Easy Garlic and Rosemary Chicken

Reviewed: Feb. 12, 2014
Tasty, but lacks a bit of oomph. Used chicken broth and extra garlic as per others suggestions, also fresh rosemary.
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Salsa Chicken

Reviewed: Feb. 12, 2014
Easy. Anyone can do it. Tasty with sour cream (or plain yogurt if you're in a pinch), cheddar, bacon bits, and green onions on top.
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German Apple Cake I

Reviewed: Feb. 12, 2014
Well, I must have done something wrong because the middle of this cake wasn't done. Despite this, it kind of turned into an apple-cinnamon fondant and was absolutely delicious. May need to adjust the baking time though!
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Oregano-Lemon Chicken

Reviewed: Feb. 10, 2014
Made this as written and it was definitely tasty, but the honey didn't add much sweetness and I found the sauce to be rather sour (even though I love sour, lemony things). The honey will burn if you don't have the chicken packed tight in the baking dish, so I don't recommend making a single serving like I did. A bit of salt and pepper, garlic powder, and a touch more honey could turn this into a fabulous dish. Will make again!
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Apr. 23, 2013
Mushrooms and chicken go really well together, and the sauce is fabulous. Used shimeji mushrooms because that's what I had. Took the advice of others and made extra sauce but added cooking sake (didn't have white wine) to the chicken stock. Also seasoned the chicken with salt, pepper, and garlic powder. Tasty! Will probably make again :)
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Baked Paprika-Parmesan Chicken

Reviewed: Apr. 11, 2013
After a few tries, this is a tasty dinner. Don't skip the butter! I usually only make 1 or 2 at a time, but always comes out tasty. One thing - 1 hour is WAY too long (at least in my oven) for the chicken. It will come out dry and tasteless. 30 minutes is plenty for a smaller serving.
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Chinese-Style Broccoli Salad

Reviewed: Apr. 11, 2013
Good, simple. Might be nice with toasted sesame seeds.
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Oven Baked Chicken Teriyaki

Reviewed: Apr. 9, 2013
Great! I think 200C is too hot for the chicken, next time I'll put it at 180 for the same amount of time. The sauce is amazing though - even though it was reduced on the stovetop, no burning in the oven.
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Garlic Spinach

Reviewed: Apr. 9, 2013
Very good! My bad for not measuring out the lemon juice - came out a bit sour. But that's my fault. Otherwise, very good.
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Honey Mustard Dressing II

Reviewed: Feb. 5, 2013
A great standard creamy dressing. I've made this multiple times, always with good results.
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Laura's Lemon Roasted Potatoes

Reviewed: Feb. 4, 2013
Not bad, but not really "lemony" enough for my tastes. Might do well with some lemon pepper.
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