Soup Loving Nicole Recipe Reviews (Pg. 6) - Allrecipes.com (13629508)

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Chinese Lion's Head Soup

Reviewed: Jul. 6, 2011
Not too bad but a little heavy on the sesame oil. I will play with it a bit next time but there will be a next time so that is a plus for me.
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Mu Shu Pork

Reviewed: Jul. 6, 2011
Well, here is another case where I didn't see the reviews and as it turns out, it didn't matter. The other one I am referring to is one that had not so favorable reviews and I loved the dish....this one has pretty good ones and ended up something I wasn't impressed with. There is a bunch of steps, the egg provided an odd texture, and the mushrooms were chopped and MIGHT have given the dish some flavor but got lost in the dish to me. I could not find the Chinese pancakes and used the chow mein noodles as others suggested and that was fine but the sauce was like a thick tar that didn't distribute flavor to the overall dish but was confined to wherever you dabbed it on. The pork was mighty tender but that is the only thing that stood out to me. Sorry but I will not be making again.
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Green Rice III

Reviewed: Jul. 5, 2011
Somehow I am just now seeing the reviews which is odd for me but I am thankful for they might have persuaded me to pass on this. I REALLY REALLY liked this recipe. So much in fact that this will be my go to when serving Mexican food. I even used the leftover with an Asian stir-fry and liked it in that too. Not sure what the others didn't like about this because I found the fresh cilantro, parsley, and green onion tops very fresh tasting and rewarding. 5 stars all the way. This was excellent!
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Boozy Birdy

Reviewed: Jul. 5, 2011
LOVED this and I LOVE the bright orange the sazon adds. The only BBQ sauce I use is Gates (Kansas City brand and the best around in my opinion) and it is orange-y too so that just made it extra special. I'll admit that I went lightly on the sauce during the grilling and I also used skinless thighs but only due to our preference. The end result was overall excellent flavor that did not overpower the chicken yet you could still gently pick up on the beer and bbq sauce flavor. Love it Patty Cakes and thank you for sharing!
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Beer Simmered Beans

Reviewed: Jul. 5, 2011
I LOVED this! I went with the dark kidneys to give it different color and I used Miller Lite for the beer. I am not much of a beer drinker anymore but love the flavor and boldness it adds to food. I added raw onion to the top of my beans but that is just something my family did growing up and a habit I don't care to break. I've shied away from can goods here lately but this is one I won't be shying from period. I really enjoyed this. Thank you for sharing SweetBasil!
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Marinade for Steak I

Reviewed: Jul. 4, 2011
I wouldn't recommend this for an expensive cut of steak but it worked like a charm on my cheaper cut. I was more impressed by its tenderizing power (I let them marinate for 24 hours) over the flavor but the flavor wasn't bad either. We like our steaks more on the well done side and this kept them tender.
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Mussels Mariniere

Reviewed: Jul. 3, 2011
My fresh parsley had gone bad so I subbed dried (not preferred in this dish but it was all I had) but that was the only change I made to start with. It was good but I felt it needed something so I sprinkled some grated parmesan over it, sliced up a few cherry tomatoes, and lastly squeezed fresh lemon over the top. As written I give it 4 stars, my additions bumped it to 5 stars. Thanks for sharing Christine!
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Chicken, Pickles, and Potatoes

Reviewed: Jun. 30, 2011
This was fun and unusual for sure. The carrots soaked in dill juice were good by themselves but I thought they were out of place with the rest of the dish. I'm a huge dill pickle and olive lover but even this was a bit much overall dill flavor for me. I honestly think this would be better if chicken breast were used instead and slightly blackened on the grill, sliced, and put in the dish in the end instead of browning them just to soggy them up with the liquid but that is just my two cents. Again, this was fun and it wasn't horrible but just something I probably wouldn't make again.
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Stuffed Mexican Peppers

Reviewed: Jun. 26, 2011
I made these as is with the exception that I used poblano peppers instead of bell. Why? Well hubby does not care for bells and well poblanas just seemed right. I roasted them in the oven beforehand, let them cool, and removed most of their skin and they were mmm mmm good. I think I will add black beans or corn the next time I make them and also sub the colby jack ( I used a colby blend this go around because that is all my store carried) for cheddar or mexiblend. As written I give these a 4 but with the sub of poblanos I give it a 5 all the way. Thanks for sharing Jasgirl!
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'Dressed' Cucumber

Reviewed: Jun. 24, 2011
As is there is not too much flavor going on. I ended up adding a LOT more hot pepper sauce but still felt it lacked something which is probably vinegar. Growing up in Kansas City I rarely every had a raw cuke without it being marinated in vinegar of some kind but not everyone likes vinegar either so my only other suggestion would be to add a fresh herb of your choice and that would definitely kick it up a notch. I will make this again but with tweaks.
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Sauteed Navy Beans and Artichokes

Reviewed: Jun. 24, 2011
Good flavor but my can beans never got crisp. In fact, they turned to mush as I expected they would. Canned beans hold too much moisture and are already too soft to pull any kind of "crisp" off. Like I said, the flavor is good but I think the only way to pull this off successfully is to cook up some dried beans beforehand, under cook them a bit, and let them drain really really well before you ever begin. I saw some complaints about the marinated artichokes but this is what I used and I have no complaints there at all.
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Chicken with Green Peppers in Black Bean Sauce

Reviewed: Jun. 20, 2011
After reading the reviews. I left out the salt and subbed the bouillon cube for broth. My only other change is that I added shrooms but only because we love them. Very tasty but too salty as written so I am glad I read the reviews and made my changes beforehand.
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Old Bay® Shrimp Fest

Reviewed: Jun. 19, 2011
This was excellent and the only reason for the 4 instead of 5 star is because I feel the cook time on everything except the shrimp is way too long. 24 minutes on the potatoes just turns them to mush and why would you cook sausage that is already cooked before you add it to the pot for 16 minutes? Cut all of the cooking time down except the 4 minutes on the shrimp and you will have a marvelous feast and a memorable one at that. On a side note, the shrimp and corn take on the spiciness the most and the sausage grabs a hold of the beer flavor the most which results in YUM-O. Thanks Old Bay! I forgot to add that I halved the recipe since just the two of us and I used the whole can of beer.
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Family Favorite Chicken Lo Mein

Reviewed: Jun. 19, 2011
I followed the recipe with the exception of adding snow peas and mushrooms because we love them in our Asian dishes. My really only complaint is that the dish looks so colorful and pretty until you add the black bean sauce and then it turns everything a greyish brown. Note also that the recipe states to set the cooked chicken aside but never does say when to add it back in. It was easy for me to know when to add it back in but a new cook would not know this and it should state in the instructions. With that said, this is a good base and can be changed up with different veggies for variety and I will make again.
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Mushrooms and Spinach Italian Style

Reviewed: Jun. 14, 2011
I cut the olive oil in half to make it healthier and threw in some yellow and red bell for extra nutrition and color. Oh and I used baby spinach leaves so there was no need to chop. This is one I will definitely make again, thanks!
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Blackened Salmon Fillets

Reviewed: Jun. 13, 2011
Made exactly as written and mmm mmm good. Set your fans on high before you start if you don't want to get smoke inhalation and want to see to be able to flip it! YOW! Very good but VERY smoky! I just might try it with catfish next time. Thanks Jeff Calkins!
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Rice on the Grill

Reviewed: Jun. 13, 2011
Not a dish to die for anything but one that works great for summertime grilling. I made as written except that I had some carrots that needed used up and so I tossed those in. I actually made 2 batches of this. One with ketchup and the other I subbed picante sauce. I thought the one with salsa was the best.
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Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks

Reviewed: Jun. 7, 2011
Went with beef stock instead of the bouillon/water mix and marinated overnight and PERFECT! They turned out nice and juicy with just the right amount of kick. Thanks Eating Indy!
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Mexican Tinga

Reviewed: Jun. 7, 2011
I followed the recipe and they were good but didn't have any WOW factor for me. Hubby strongly disagreed and talked about this recipe for a week. I think my taste has changed and I no longer care for the chipotle/adobe flavor but if you do like it then give these a try. Hubby would have given 10 stars if he could.
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Cashew Chicken with Water Chestnuts

Reviewed: Jun. 5, 2011
Perfect! I LOVED the extra flavor the hot sauce added even though I thought it sounded odd at first. I will admit that I used much more than the recipe called for but only out of personal preference. This is very tasty and one I will most definitely make again. Thank you Tricia!
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