Stacia Recipe Reviews (Pg. 1) - Allrecipes.com (13844874)

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Low Carb Cauliflower Leek Soup

Reviewed: Jan. 23, 2011
For my first time making soup (other than Top Ramen of course), this turned out fantastic. I halved the recipe to reduce to 6 servings, and based on the feedback of others, I made a few changes. I roasted the cauliflower and garlic just enough to brown them before adding them to the pot. I also minced a shallot and sauteed it with the leeks, garlic, and cauliflower. For the broth, I used the full recommended amount of broth (4 cups for the halved recipe), but I used half vegetable and half chicken, both with lower than normal sodium. Once the broth was in, I also added one peeled and cubed potato. Beyond the basic seasoning, I also added cayenne pepper, garlic powder, cumin, and a small amount of general Italian seasoning mix. The cumin went well with the roasted cauliflower and garlic, and while I may have added a wee bit too much cayenne, the soup was definitely not bland and I will make it again. It's also very filling, and a little bit of it goes a long way.
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Sunday Chicken

Reviewed: Jan. 23, 2011
This was delicious and very close to how my grandma used to make it. I did make some adjustments to give it a bit more flavor and texture. I chopped up about 5 small cloves of garlic, 1 shallot, and half a cauliflower and included those in the rice mixture. I also stirred in a little onion powder, garlic powder, and black truffle sea salt (but not much). I didn't have chicken or celery soup, so I used two cans of cream of mushroom and one cup of chicken broth. Like a few others, I just buttered the tops of the chicken pieces instead of mixing it in, and also topped with a little onion and garlic powder.
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Orange Cream Fudge

Reviewed: Dec. 25, 2010
My first adventure in fudge and this was great! Tastes like orange creamsicle / sherbert. I followed the instructions exactly EXCEPT for using confectioners sugar as one review had suggested (thanks!). Came out great, only took about 1.5 hours in the fridge to set, and it also looks cool.
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Supreme Scalloped Potatoes

Reviewed: Dec. 25, 2010
Wow...my first time making scalloped potatoes and they were absolutely amazing! Like others, I used cheddar soup instead of chicken. I also really increased the amount of chopped onions (nearly doubled) as our household lives on onions and garlic. I finely sliced the spuds instead of shredding them. Came out great and I have a feeling I'll be making this for several holidays to come.
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Brussels Sprouts in Mustard Sauce

Reviewed: Dec. 25, 2010
Per some earlier reviews, I wish I would have cut back on the cornstarch as it was way too much. If I cook this again, I'll also leave out the lemon juice and be sure to use a creamier, less coarse dijon mustard.
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Bacon Mushroom Chicken

Reviewed: Mar. 8, 2009
Can't say anything bad about this recipe, delicious enough to think you'd find it in a restaurant. Only thing I changed was to add just a little bit of chopped green onions/chived at the very end.
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Baked Garlic Parmesan Chicken

Reviewed: Oct. 21, 2008
YUM! My first recipe from this website and I was not dissappointed. The only things I changed were that I added a dash or two of onion powder & garlic powder into the breading mixture, and instead of grated parmesan, I used shredded. It's a tad more difficult to incorporate into the breading, but it gives it a really neat texture if you also pour the rest on top. Thanks for the great idea and tasty dinner!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 21, 2008
WOW. This is only the second recipe I've tried from Allrecipes.com and it was nothing short of perfect! I used chicken tenders instead of full size cuts and they still stayed very tender. This really tastes like a dish from a fancy restaurant, but it was fairly easy to make. The only other differences were that I used a bit more garlic and butter. Thanks for the great meal!
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