RMAXIM Recipe Reviews (Pg. 3) - Allrecipes.com (1352380)

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Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 29, 2010
This was my first time making spaghetti and meatballs, and possibly my first time making spaghetti sauce from scratch. I never want to go back to the jar sauce! This was awesome, and really quite easy. It takes awhile to make, but most of it is not active prep/cooking time. I used a couple fresh tomatoes in addition to the canned (had some I needed to use), added some salt to the sauce and a little bit of salt-free italian seasoning in addition to the parsley and basil. I also substituted some mild italian sausage for some of the ground beef (about 1/4 of it). It was delicious!
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Ground Beef Stroganoff

Reviewed: Aug. 21, 2010
I would give it 5 stars with an added can of cream of mushroom soup as others suggested. I made it with light sour cream and mayo and fat free cream of mushroom soup and it was still really rich.
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Chicken Tortilla Soup I

Reviewed: Jul. 24, 2010
This was excellent! I added more broth than the recipe called for, the tortilla soup I'm used to is not that thick. I left out the hominy because I didn't have any, but the soup didn't seem to be missing anything. Also I used some salsa verde instead of green chilis because I was out of those too. I'll be making this again soon!
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Korean Salad with Sesame Dressing

Reviewed: Apr. 17, 2010
This was tasty, but not quite what I was hoping for (compared to the salad dressing at our favorite Korean BBQ place). I thought it tasted watered down, so next time I'd use less water or none at all. It also didn't need 1 full tablespoon of red pepper flakes, I used about a teaspoon and the heat was fine. I also added some ginger, and next time I might add garlic as well.
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Jalapeno Poppers I

Reviewed: Jan. 15, 2010
I followed another reviewer's advice and boiled the seeded peppers for 2 minutes before assembling, so they came out nice and soft. I also blended the cheeses in the food processor which gave the filling a nice smooth texture so I could pipe it from a pastry bag into the peppers. Then I rolled them in flour before the egg, and used bread crumbs instead of corn flakes. I baked mine at 400 because I had other things in the oven at that temp, but I think it was too hot because the filling sort of exploded out of them. They were tasty, though I think the filling could have used a bit more flavor, maybe some cayenne or garlic or paprika.
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Honey Baked Apples

Reviewed: Dec. 22, 2009
Simple and delicious. A couple tips - remove more than just the core, make something more like a 3/4" hole so you have more room for stuffing them with cranberries! Also, don't skip the step for removing the top third of the peel, I forgot it and my apples sort of exploded out of their skins. They looked funny but tasted great!
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Salmon with Dijon Cream Sauce

Reviewed: Nov. 8, 2009
I made the sauce only, I used a soy-brown sugar marinade for the salmon. Yummy!
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5 users found this review helpful

Trout Amandine

Reviewed: Oct. 25, 2009
Simple and delicious! I actually added the lemon juice to the butter in the pan, and whisked it together quickly which gives you more of a sauce. I served mine with red skinned mashed potatoes and sauteed spinach. The almonds add a nice crunch to the texture. Oh and "amandine" is definitely the correct name!
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Grilled Salmon I

Reviewed: Oct. 25, 2009
Followed the ingredients but instead of grilling, baked at 500 for about 10 minutes. It was so easy and tasted great!
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Grandmother's Buttermilk Cornbread

Reviewed: Jul. 6, 2009
Great! The only change I'd make is to reduce the sugar just a bit, I like them sweet but they were a bit too sweet for me. Otherwise, great texture and flavor.
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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: May 6, 2009
These were awesome. I had a hard time getting the amount of adobo sauce the recipe called for from the can so I pureed some of the chipoltes too - bad idea, wayyy too spicy! So we had to use the sauce really sparingly, but they tasted great.
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Lemon Meringue Pie III

Reviewed: Mar. 17, 2009
I've made lemon meringue pies for years from the recipe on the back of the corn starch box, with varied success. However I was really pleased with the extra touches in this pie and it turned out beautifully. I have to say beautiful because we didn't cut into it at the party I took it to so I didn't taste it once it was assembled! But it looked good and the custard was good when I sampled it during cooking. I liked this method of creating the custard more than the "throw everything in the pot and boil" version, it's harder to mess up or burn this way. Only change is that since you add some of the meringue to the custard, it doesn't leave much for the top, so I'd use 5 egg whites instead of 4. I also use a graham cracker crust, which is how my mom has always made it.
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Shrimp Wrapped with Prosciutto

Reviewed: Mar. 14, 2009
Overall this was good, although I think it called for way too many nuts in the sauce. I'd use about half of what the recipe calls for. I bought the biggest shrimp I could find and the servings were still pretty small at 1 per person, so I'd suggest making double the shrimp. I also used packaged polenta, so I can't comment on that recipe but the sauce and shrimp were good.
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Roasted Red Pepper Cream Sauce

Reviewed: Mar. 3, 2009
Although this was nice, I found it lacking in flavor. I added crushed red pepper (a couple pinches), extra garlic, and more salt and pepper than I would have expected I'd need. After that, it was pretty good! I didn't think it would need the butter but it definitely helped the flavor.
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Libby's® Pumpkin Cranberry Bread

Reviewed: Dec. 27, 2008
I was a bit uncertain about putting cranberries in pumpkin bread but I had both ingredients I needed to use so I gave it a shot. The result was fantastic, amazingly moist and flavorful. I used 1c of white-wheat flour and you would never know from the texture. I would have liked more cranberries, just 1c for 2 loaves and there was only 1 or 2 per slice, so next time I'll probably double them. This is a keeper!
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Chocolate Yule Log

Reviewed: Dec. 27, 2008
This was very good overall, tasty and rich. The consistency of the cake was just right, I didn't have any problems assembling and rolling it (which is usually the hardest part). I stabilized the cream filling with some piping gel (you can also use gelatin dissolved in water) and used coffee liqueur in the icing instead of plain coffee. I also made a little more icing than the recipe called for, and had a bit leftover, so the called for amount seems just right.
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Fasolatha

Reviewed: Dec. 15, 2008
Overall good and easy to make, a little bland.
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One Bowl Brownies

Reviewed: Dec. 7, 2008
The cooking time of 35 minutes seemed long to me, and indeed my brownies came out really hard around the edges and a little too chewy in the middle. I think they would have been fantastic if they weren't overcooked. I didn't have any problem with sticking, I used foil and a generous shot of PAM in my nonstick pan. I think they could use a pinch of salt and baking powder. Although I like them fudgey, I think a tad of baking powder would make them a little lighter. Also the recipe doesn't make that much batter so a 9x13 pan is a little large. I might increase the recipe by 1/4 next time.
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Parmesan Chicken

Reviewed: Dec. 7, 2008
I served this with some spaghetti noodles and sauce, it was excellent and my family loved it.
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Chicken Pot Pie IX

Reviewed: Dec. 6, 2008
Good in general, I used some fresh (carrots, potato and green beans) and some canned (corn and peas) veggies, steaming/microwaving the fresh ones until lightly done first. Also used fresh Thyme. It could use some salt and pepper and less thyme. I also added a little herbs de provence into a homemade crust and it was delicious!
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Displaying results 41-60 (of 111) reviews
 
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