Soup Loving Nicole Recipe Reviews (Pg. 9) - Allrecipes.com (13629508)

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Fabulous Fried Cabbage

Reviewed: Mar. 19, 2011
This was about as simple as it gets and the broth adds excellent flavor. I kept my cabbage pieces a little bigger but other than that, there were no changes.
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No Peek Irish Beef Stew

Reviewed: Mar. 19, 2011
As written I found this to be bland. The only thing different I did originally was that I used cornstarch instead of the flour to thicken. I ended up adding some leftover cooked cabbage, Worcestershire and various herbs to give it more flavor and it turned out okay. I think using the spicy vegetable juice cocktail would be a must if I make this again.
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Saint Paddy's Irish Sandwich

Reviewed: Mar. 15, 2011
We loved this. The only thing I changed is that I used Orowheat thins for the bread because this is what I had on hand and I I couldn't stand the thought of a "reuben" without cheese and so I shredded some swiss. Tasty stuff. Thanks bignosekate!
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8 users found this review helpful
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Orzo and Tomato Salad with Feta Cheese

Reviewed: Mar. 12, 2011
This was pretty good but not my favorite. I like dill but it seemed to overpower this dish. If I make again I will cut back on the dill and use half green and half black olives.
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5 users found this review helpful
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Hot Seafood Ramekins

Reviewed: Mar. 12, 2011
We enjoyed these. I am not big on mayo so I was a little worried after reading the reviews but I thought it was just the right amount. The only reason I am not giving it a 5 is that I added old bay and cayenne due to previous reviewers saying it was bland and I if I hadn't added them, I would have to agree. It was an easy fix though and I will make this again.
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Sausage 'n Kraut

Reviewed: Mar. 9, 2011
Okay, I got my hands on some homemade Farmers Sausage that a good friend of mine got the recipe for and made. I had been dying to try it after he told me all about it and I never thought I would but he came through for me. I LOVED it and I really enjoyed this recipe. I have never seen celery flakes around here so I just diced up some celery AND I did cut the brown sugar in half but that is only due to personal preference because I do not like sweet and like the sour bite the kraut gives. This recipe was super easy and super good if you like the kraut. Thanks for sharing!
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6 users found this review helpful
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Japanese-Style Grilled Mushrooms

Reviewed: Mar. 5, 2011
I loved these! The only reason I am giving a 4 instead of a 5 is that 2 tablespoons of sesame oil was a bit overpowering and needs scaled down in my opinion. The recipe also doesn't state to set the broiler on high or low but I found low to work great. The garlic really browns up in those ten minutes and adds great depth to the overall flavor.
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Japanese Shrimp Sauce I

Reviewed: Mar. 5, 2011
This turned out pretty good but was a little too sweet in my opinion. I will cut the sugar back to 1 tablespoon next time or either leave it out entirely.
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14 users found this review helpful
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Japanese Style Deep Fried Shrimp

Reviewed: Mar. 5, 2011
I had never attempted frying shrimp and I am so glad I gave this one a shot. I wouldn't change a thing. I dropped them in my Fry Daddy and they came out perfect!
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14 users found this review helpful
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Shieldzini

Reviewed: Mar. 5, 2011
I thought this recipe was excellent! I did not use the salt because I didn't feel it needed it with they soy sauce but other than that, this had the perfect blend. This was so simple yet packed full of flavor and had such a nice light crunch to it. I will make this often.
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11 users found this review helpful
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Super Hot and Sour Shrimp Soup

Reviewed: Mar. 5, 2011
This soup was super hot and sour just as it claimed and I wouldn't change a thing except for maybe using some bean sprouts for garnish next time. Thanks for sharing!
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8 users found this review helpful
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Lime Chicken and Mushroom Pasta

Reviewed: Mar. 5, 2011
This is an okay dish but I agree with the others that if made as written it would be a bit bland. It definitely needs some tweaking in my opinion. I ended up adding some white wine and garlic. This recipe is fast and easy and has potential.
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10 users found this review helpful
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Szechwan Shrimp

Reviewed: Mar. 3, 2011
This turned out really good but as written I do not feel there is enough sauce. In order to cover 12 oz. of shrimp it needs doubled at least or tripled if you like it saucy like we do. Other than that, I have no complaints. The flavors blend nicely and you can adjust the heat according to your personal taste.
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Pork Noodle Soup

Reviewed: Mar. 3, 2011
Ramen noodles were one of my favorite things growing up but became boring as I got older and started learning how to cook. I was pleasantly surprised with this one and am giving it a 5 all the way. Not only does it taste good, it is a great way to add nutrition to a meal that would not normally have much if any, and the recipe works great for all of the different Ramen Noodle flavors. I tried it with the chicken flavor too and added chicken instead of pork and it was great. Shrimp is my next stop.
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Sherry's Wild West Soup

Reviewed: Feb. 27, 2011
I enjoyed this soup very much however the broth is VERY spicy. If you do not use the avocado, I highly recommend that you cut back on the chipotle peppers. The avocado mellows the broth out nicely but it still has a great deal of kick to it. The only change I made is that I did not cook the rice first because I wanted it more firm.
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Dill Dip I

Reviewed: Feb. 22, 2011
I read the reviews first and cut back on the mayo. I do not buy MSG so I skipped that and just added more dill. I agree with others that it was a tad too salty so next time I would cut back on the garlic and celery salt. All in all I cannot complain though except for the MSG.
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Ethiopian Cabbage Dish

Reviewed: Feb. 21, 2011
I served this with some smoked sausage and we loved every bite. The yellow color the turmeric made it was odd to get used to at first but not for long because it was delish. Thank you stamarex!
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15 users found this review helpful
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Buckshot Duck with Wild and Brown Rice Stuffing

Reviewed: Feb. 19, 2011
I made a couple of changes. My bird was nowhere near 4 pounds and so I was too nervous to cook it at 450. I chose 350 instead and it was done in two hours. We also didn't keep the innards because we do not like them so I completely skipped this step. Hard to give an accurate review since my bird was not what the recipe called for but I do think the combo of flavors and the sazon was good for the duck. Thank you!
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Brussels Sprouts in Mustard Sauce

Reviewed: Feb. 19, 2011
We are not huge fans of Brussels Sprouts but need to incorporate more veggies in our diet. For being Brussels, this was GREAT! The mustard and lemon combo made them completely tolerable. Thanks!
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Crawfish Pie

Reviewed: Feb. 16, 2011
We really liked this! I spooned the leftover filling into mini phyllo cups, stuck them under the broiler for a few minutes, and served them as appetizers for the Superbowl and they were a big hit. Thanks for sharing your great recipe Doug!
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