MetallicGreenWolf Recipe Reviews (Pg. 1) - Allrecipes.com (13752560)

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Grilled Marinated Swordfish

Reviewed: Mar. 6, 2009
I didn't have any white wine on hand so I substituted with cider vinegar...I know, not really close in flavor but it didn't come out too bad. It is a light marinade with good flavors. I want to try it again with some white wine next time.
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Spicy Oven Fried Chicken

Reviewed: Mar. 6, 2009
This was OK but kind of bland as others have mentioned. I skipped the pan frying as I figured that a lot of the bread crumb coating wold just fall off. I used chicken breasts on the bone and had to cook it 1 hour 15 minutes. Maybe seasoned bread crumbs would add more flavor. I used panko bread crumbs for extra crunch but this recipe just wasn't as flavorful as I was expecting.
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Tangy Barbecued Chicken

Reviewed: Mar. 1, 2009
I basted every 10 minutes like the recipe said but like others have mentioned it didn't impart much flavor into the chicken. I think this is better suited for a marinade. I'll try it again as an overnight marinade.
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Stuffed Peppers

Reviewed: Feb. 22, 2009
Good recipe overall. I tweaked it a bit by boiling the peppers (1 of each red, green, yellow, and orange) for 5 minutes to par-cook them. Run them under some cold water to stop the cooking process so they won't be overdone. Instead of the regular long grain rice I used the boil-in-bag kind (1 bag), boiled for 10 mins. I used ground turkey (20 oz. pkg) instead of beef and added some mozzarella cheese in the bottom of the peppers (before filling them) and on top as well. In order to lower the sodium a bit I used 1 can (8 oz.) of regular tomato sauce and 1 can (8 oz.) of no salt added tomato sauce. Like others have done, I mixed all of the ingredients together in the same pan I cooked the ground turkey in and skipped the basting part. I cooked the peppers for 25 minutes in the oven on 350 and they came out perfect, not too soft with still a bit of crisp to them. This recipe only had about 3/4 cup leftover "stuffing" as I think the peppers I used might have been larger than normal. I will make this one again, maybe with a mixture of ground pork and turkey next time! I think fresh sauteed onion and garlic would add some texture to this dish as well but overall the recipe is a good place to start. Once you've got a foundation then you can always "make it your own".
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Broccoli Soup

Reviewed: Feb. 20, 2009
This is very easy to prepare and has good flavor for a low fat soup. I tweaked it a bit by adding 1 celery stalk, the zest of 1 lemon, the juice from 1/2 of a lemon , and omitted the nutmeg. Next time I would try 1/2 of an onion and cut the lemon juice in half as well as it came out just a tiny bit "lemony". I also used fresh broccoli (10 oz. by weight). Since I used lower sodium chicken stock I added 1 tsp. of kosher salt as well as 1/4 tsp. of white pepper. My yield was about 2 quarts and it wasn't too thin or too thick, just right. I used a Cuisinart stick blender and it worked great. I served it with a bit of fresh grated parmesan cheese and it was a hit. For qualities such as low calorie, low fat, good flavor, and ease of preparation I give it 4.5 stars. Great for someone trying to lose weight too!
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