Lili Goehring Recipe Reviews (Pg. 3) - Allrecipes.com (13765868)

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Lili Goehring

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Alyson's Broccoli Salad

Reviewed: Jul. 28, 2009
Awesome. I used Miracle Whip Light instead of mayonaisse.
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1 user found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Jul. 21, 2009
This was great! I prepared everything the day before, and once I was ready to leave for work, I pulled the pot of goodies out of the fridge and cooked it on low for 14 hours. I then served this over minute rice (3 cups dry was the perfect amount). Between my fiance and I, we almost at it all!
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Green Banana Fries

Reviewed: Jul. 17, 2009
These were awesome! After I cut the bananas, I put them in a covered bowl in the fridge for a couple hours. Right before I was about to deep fry them, our power went out! So, although worried they would get bad, I waited until the next day to try these. They turned out great! The only problem I had was with them sticking together. They were mushy, but it didn't matter. We just salted them and dipped them in ketchup, but used a fork to eat them. They taste just like french fries, but with a small hint of banana for an aftertaste. I will definitely make again!
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Amazing Italian Lemon Butter Chicken

Reviewed: Jul. 17, 2009
This was great! I only used 1 stick (1/2 cup) of butter in the sauce, because a whole cup grossed me out. Instead of 1/4 cup of flour, I used about 1 cup and I only used 3 chicken breasts, then let them sit in the fridge for a couple hours. I added the whole jar of artichokes (12 oz) and 8 oz of fresh mushrooms. I've never had capers before; they were interesting, but good in the dish. I mixed everything together (including the bowties) at the end, and it was a little dry so I added some half-and-half to moisten it up a bit. We topped this with fresh Parmesan cheese and no parsley.
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Honey Lime Chicken Wings

Reviewed: Jul. 16, 2009
These were amazing; what a unique flavor! The kids just loved them. I used a 4 lb bag of chicken wings and doubled the sauce. I used 1 1/4 cups of flour to coat the wings, and after I shook them up in a bag I put them in a glass bowl and let them sit in the fridge for a couple hours before I deep fried them at 375 for 10-15 minutes. I don't think I put in a whole Tblsp of zest, either. I used two limes and then grated the peels with a cheese grater, which didn't work out so great because all of the zest got stuck in the little holes. I just scraped out what I could and the flavor was perfect!
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Aloo Phujia

Reviewed: Jul. 15, 2009
Wow. I've never had anything like this, but it was amazing! I double the recipe because one lb was only 3 baby reds. I didn't peel the potoatoes, and I ran out of tomatoes. I think I only put in four roma tomatoes. Be careful though, because the sauce really stains!
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Mexican Rice II

Reviewed: Jul. 15, 2009
I followed the recipe exactly. Excellent rice! It tasted just like in the restaurants!
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Restaurant-Style Tequila Lime Chicken

Reviewed: Jul. 15, 2009
Awesome. I didn't have tequila, so I didn't add it. I messed up by putting the chile peppers in with the marinade rather than the sauce, but it still turned out amazing!
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1 user found this review helpful

Best Steak Marinade in Existence

Reviewed: Jul. 15, 2009
By far the best marinade I've found yet. I followed the recipe exactly. I used this with Ribeyes, and I'm going to try it with tenderloins this weekend.
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1 user found this review helpful

Easy Taco Pizza

Reviewed: Jul. 10, 2009
I used a 12" thin & crispy pizza crust. I used 1 lb of beef with a package of taco seasoning. I added 1/4 of an onion and used a whole small can of black olives. I used sharp cheddar cheese instead of monterey, and we topped the pizza with lots of yummy sour cream.
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1 user found this review helpful

Quick Beef Pizza

Reviewed: Jul. 10, 2009
This was awesome! I used a crispy thin crust, and mixed the cream of mushroom with the beef in a large bowl before topping. Then I added 1/4 of a chopped onion and a small can of mushrooms, and topped with sharp cheddar cheese.
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Chicago-Style Pan Pizza

Reviewed: Jul. 8, 2009
Awesome. I added extra cheese.
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Chicken and Portobello Rollups

Reviewed: Jul. 6, 2009
These were awesome! I sauteed the asparagus with 1 Tblsp minced garlic. Instead of 1 cup of milk in the sauce I added 3/4, and I also added a couple splashes of Worcestershire.
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3 users found this review helpful

Asparagus Roll-Ups

Reviewed: Jul. 6, 2009
These were awesome. I Kept everything the same but I only used 12 pieces of bread and asparagus spears. I cut each asparagus spear in half before rolling up, but I did not cut each roll-up in half.
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1 user found this review helpful

Cream of Broccoli Soup V

Reviewed: Jun. 29, 2009
This recipe was excellent. I followed the recipe exactly except I added a bit more flour because I like my soups extra thick.
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Spicy Bean Salsa

Reviewed: Jun. 12, 2009
I followed the recipe exactly except for the fact that I used 2 fresh jalapeno's instead of canned. It was not spicy, but the flavor was excellent!
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Bacon Cheddar Deviled Eggs

Reviewed: Jun. 4, 2009
These were ok. I just don't find it right to have a crunch in a deviled egg. I will just stick with the basic recipe. Thanks, anyway.
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Basil Cream Sauce

Reviewed: Jun. 4, 2009
This was phenominal! My fiance didn't care for it very much, but I thought it was awesome. I've never had pesto before, and I'm in love with it now! I followed the recipe exactly and used 12 oz of linguini. The only thing that was difficult is that I do not have a food processor. I used a blender, and it was a bit time consuming, as I had to keep shutting it off and pushing the leaves down to try and chop them up.
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Garlic Cheddar Chicken

Reviewed: Jun. 4, 2009
After reading the reviews, this is what I did: Instead of using 8 chicken breasts, I used 4 big ones and 1 tiny one, which fit in the pan perfectly. I did not scale the other ingredients down except the butter. I only used one stick (1/4 cup) of butter. I crushed up some ritz, saltines and corn flakes and used some dry bread crumbs to make one cup. I dipped the chicken in flour before dipping in the garlic butter. I used an aluminum pan, and sprinkled a generous amount of bread crumbs on the bottom of the pan so that the chicken would not get soggy. (I found that it was hard for the breading mixture to stick to the chicken). I baked it (uncovered) for 50-55 minutes, and it was delicious! The kids loved it, too.
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Pool Party Pasta Salad

Reviewed: Jun. 3, 2009
This was awesome. I followed the recipe exactly, except I used a can of whole olives and cut them in half. I may have added a bit more asparagus than called for and I threw the asparagus and broccoli in with the noodles when there was 4 minutes left instead of 5.
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7 users found this review helpful

Displaying results 41-60 (of 99) reviews
 
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