Paper_Doll Recipe Reviews (Pg. 1) - Allrecipes.com (13627725)

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Bar-B-Que Sauce

Reviewed: Jun. 19, 2014
This is a great recipe. Will make again!
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Teriyaki Sauce

Reviewed: Jun. 19, 2014
This was much too salty. Cut soy sauce back by about half of what is called for. I took some of the soy and added 1 Tbsp. cornstarch, heated the rest of the ingredients and added the corn starch/soy mixture in when it came to a boil. It made the perfect thickness of sauce for my chicken. I will make this again, but I will cut back on the soy.
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Tater Tot Bake

Reviewed: Aug. 24, 2011
My husband, my 18-month-old son and I all loved this recipe. Will definitely be making it again. As some previous posters have suggested, I added a package of Lipton onion soup mix along to the cream of mushroom soup and milk. I also put a little garlic in with the beef/onion. If you're adding the onion soup mix, it does make it a little saltier. I might suggest using the reduced sodium cream of mushroom soup to help with that.
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Mandarin Orange Cake I

Reviewed: Jun. 19, 2011
Delicious! Have made this several times, and it's become a family favorite! I've even made a sugar-free version using mandarin oranges in their own juice, sugar-free Pillsbury yellow cake mix, sugar-free instant vanilla pudding and sugar-free Cool Whip. Just as good as the original!
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Lemon Herbed Salmon

Reviewed: Jun. 19, 2011
Both the 16-month-old and the adults loved this. Will make again! I didn't have all the items on hand, so substituted with what I had, and it still came out great. I used about two tsps. of lemon juice since I didn't have lemon peel. Used parsley flakes instead of fresh parsley. Used Italian instead of plain bread crumbs. I agree with the person who said the fresh thyme really makes this dish, though. I had that, and it made it so flavorful!
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Sugar Coated Pecans

Reviewed: Dec. 22, 2010
I make this recipe every Christmas and New Year's. It's always a huge hit!
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Louisiana Shrimp Casserole

Reviewed: Mar. 15, 2009
Like many other posters, I put my own twist on this, but I found it didn't need much. I was extremely pleased with the results. I sprinkled the shrimp with a little bit of Old Bay seasoning and sauteed them with shrimp. I also added a small splash of white wine into the pan with the mushrooms (used an 8-ounce can since my family really likes them.) I was able to find the Cream of Shrimp soup at Wal-Mart and thought that really was essential to the dish. If you can't find it, I'd suggest using Shrimp Bisque or something similar, not the Cream of Mushroom soup. I also used all the sour cream the recipe called for and had no problem. Topped it with sharp cheddar. I thought it made a bit too much for an 8x8 pan, so I used my regular 9x13. It worked fine.
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Angel Hair Pasta with Shrimp and Basil

Reviewed: Mar. 13, 2009
No doubt my hubby would have given this one 5 stars. He adored it. I thought it was good, but not great. I only had two 14.5 oz. cans of diced tomatoes, so I used those along with a 28-oz. can of traditional spaghetti sauce. I thought the tomato flavor somewhat overwhelmed the garlic and basil. Wish I had added more. That said, I do think I will make this again.
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Smoky Potato Cheese Soup

Reviewed: Feb. 27, 2009
Loved the recipe, although I made several changes. First of all, I cut the recipe by 1/2. My favorite change was an addition of 2 teaspoons of Worcestershire sauce, as suggested in a similar recipe on another site. Added the perfect touch. Other changes were due to what I happened to have in my pantry: -Substituted fresh potatoes for canned, sliced potatoes, drained. (I used 2 cans for my half-recipe.) -Substituted processed cubed cheese to a 3-cup bag of shredded cheddar. -Used half the butter, but added a little olive oil to increase the smoking point. -Used a shallot instead of an onion, and added the cut up smoked sausage to that to brown it a bit before adding the rest of the ingredients. I noticed that using the potato masher turned out to be key here. Really helped thicken this, although I did use a bit of corn starch paste at the end as well. This turned out to be the perfect thick, hearty sausage-potato chowder. Will make again!
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Chicken a la Good

Reviewed: Feb. 27, 2009
Very good! Like one previous poster, I used the sauce from the Chicken Cordon Bleu II recipe on this site. WONDERFUL addition! I didn't have honey ham, so substituted prociutto, and that worked fine. Used the chicken broth on the bottom of the baking dish. I went to the trouble of pounding out the chicken breasts and rolling them up, and it made for a very pretty presentation. I did find it necessary to flip them over when broiling the bacon at the end to get the bacon crispy all over. I may try leaving the bacon off entirely next time. I think it would still be very good.
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