Naked Chef Recipe Reviews (Pg. 1) - Allrecipes.com (1367592)

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Balsamic Chicken

Reviewed: Nov. 4, 2009
I'm not certain what all the fuss is about. The recipe was OK, but I've definitely had better chicken marinades. Perhaps if it were to marinate significantly longer than the twenty minutes suggested, there would be stronger flavor.
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Fried Onion Rings

Reviewed: Oct. 10, 2009
Very Good! Very simple.
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1 user found this review helpful

Quick and Easy Mexican Chicken

Reviewed: Aug. 9, 2009
You know, this wasn't bad... It wasn't amazing though. I think that a lot of this depends upon the salsa (obviously). I used a really good, almost pico de gallo-type salsa and it just didn't work out that well. It think if I used something that was more of a tomato base, or even a salsa verde -- then we'd be talkin'. I'll all for quick yumminess though, so I'll try again and perhaps change my review.
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Sean's Falafel and Cucumber Sauce

Reviewed: Jul. 18, 2009
Excellent falafel recipe. I'll never buy from a restaurant again (unless I'm back in Israel). Good tzatziki too. Wife and three year old loved it. I made it into little 1.5" balls, cut some red onion, tomato, lettuce and toasted pita for little sandlwiches. Improvised some dill basmati rice and had a great healthful dinner!
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Kickin' London Broil with Bleu Cheese Butter

Reviewed: Jun. 3, 2009
Excellent recipe. Very simple, still let's the meat shine through. Looked around the site and saw a number of London Broils that required marinade and I didn't have the time or, really the interest in a marinated steak (I tend to prefer steaks with just a season rub.) Spotted this recipe and left it unchanged except I had crumbled Gorgonzola on hand instead of Bleu Cheese. No matter - rave reviews from my wife and family. Thanks, Robyn
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Herbed Twice-Baked Potatoes

Reviewed: Jun. 3, 2009
EXCELLENT! My wife ate three halves (and she's a small person)! I usually tweak recipes a bit, but this was just fantastic as-is. Well, OK, I did follow another reviewer's advice and rubbed the potatoes with olive oil and sprinkled garlic salt on the outside before baking. Great recipe, Ruth!
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Shredded Brussels Sprouts

Reviewed: Jun. 3, 2009
This was really good. My wife (who doesn't normally like Brussels Sprouts) gobbled them up! She's a big fan of anything with pine nuts. I followed the advice of another reviewer and used the cuisinart to shred - which I regret. The texture was too fine and the dish didn't have a great deal of plate appeal. So I'd either shred by hand or just quarter. Will definitely be making again. Thanks MOMZRIGHT.
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Baked Teriyaki Chicken

Reviewed: May 28, 2009
This was truly excellent. Very easy - I would agree with KARENKY that lining the baking dish with foil is the way to go to avoid a messy cleanup. I added about a 1/2 cu of chicken broth and let the sauce thicken to almost a barbecue sauce consistency then just poured it on top of the thighs. I turned them once at the 15 minute mark. Absolutely delish. Even my 2 year old loved it.
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Grilled Stuffed Chicken Thighs

Reviewed: Apr. 30, 2009
I thought that this was just OK. Nothing special. I do think that it would be made significantly better with fresh crab instead of that from a can. A note on the recipe - it call for garlic but doesn't mention when to use it. I put it in toward the end of sweating the onion and celery. Might try this again with fresh crab meat.
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Cajun Chicken Pasta

Reviewed: Jun. 3, 2007
This was excellent. Made as prescribed, substituted evaporated milk for the cream. Great texture, not at all too spicy. Will definitely make again.
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Shrimp, Clams, and Scallops Pasta

Reviewed: Jun. 3, 2007
Very good! I agree that the additional tomato paste is unnecessary. Forgot to pick up clams but it was great with just the shrimp and scallops. Very nice tomato sauce base that I could see using with other fish (in pasta).
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12 users found this review helpful

Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Nov. 7, 2005
Quick, easy. I used a green tomatillo sauce instead of the enchilada sauce and mixed different kinds of cheeses. Nice, easy casserole.
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Beef Stroganoff III

Reviewed: Jan. 7, 2005
Braising the meat prior to making the stroganoff is b rilliant! And delicious. I don't like the taste of canned 'shrooms so I added these fresh at the end, left out the white wine (fiancee hates "wine-y tasting food) but substituted 1/3 cu more broth. Is even better the second day (if it isn't devoured the first!)
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Shrimp Linguine

Reviewed: Jul. 5, 2001
Good recipe... have used it few a times.
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