bakerbecky Recipe Reviews (Pg. 1) - Allrecipes.com (13874143)

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Absolutely Fabulous Greek/House Dressing

Reviewed: Jul. 25, 2010
it's really good, and so easy! makes a great greek salad YUM!
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Marinated Flank Steak

Reviewed: Jul. 29, 2009
This is an excellent marinade. We used it on some top sirloin and it was delicious. I know it would taste great in fajita form as well.
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Shrimp and Feta Cheese Pasta

Reviewed: Jul. 15, 2010
This is outstanding. a few simple flavors that blend so well together in a VERY uncomplicated dish. This is the type of dish where you don't have to worry to much about measurements and whatnot...more about cooking by feel. My favorite kind! Delish--we served over whole wheat spaghetti.
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Simply Sensational Truffles

Reviewed: Dec. 12, 2009
These are out of sight. Yes, they will make a mess of your hands but who cares? That good. The cream cheese and chocolate make a very good "cheat" for truffle filling. And they say any real chocolate fan will not eat anything but semi or bittersweet...and I agree. Don't make subs, embrace the flavor of pure chocolate! (although I've had the white chocolate oreo ones and they are very good too--supersweet but good). anyway, I followed this recipe to a tee and decorated with christmas colored non pareil sprinkles and dropped them in a mini muffin liner to serve. Pretty presentation and I was lucky to grab the last one at the party. one note--you can roll them small, the chocolate coating adds a lot of volume.
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One-Bite Pecan Pies

Reviewed: Dec. 27, 2008
These are very very good--surprisingly so. The crust is super flaky ans delish! I only had a half cup of pecans and it was fine. I also left off the chocolate drizzle...didn't need it! I would suggest getting a mini tart shaper--the hardest part was forming the crust in each mini muffin cup.
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Suki's Spinach and Feta Pasta

Reviewed: May 27, 2009
This was really really really good. I know I'm not supposed to do this, but I did add a few things so I have to rate the version I ate, but that's not to say the original recipe wouldn't be excellent. I subbed green onions and also threw in artichoke hearts and shrimp with the veggies, then after it all cooked down, I hit it with a splash of white wine before I added the pasta and feta. I didn't pay much attention to measurements and may have been heavy-handed with the red pepper flakes because it was spicy! BUT SO DELISH. Perfect with a crusty whole wheat baguette and steamed asparagus on the side! The only suggestions I'd make would be to throw in more spinach since it cooks waaaaaay down and maybe leave the salt out since you're adding feta anyway. I did. LOVE this! I would give more stars if I could!
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Chicken Marsala

Reviewed: Dec. 30, 2008
Wow, this has like nine million ratings and I can see why. It is *SO GOOD*. Tastes just like the chicken marsala I had in a little Italian restaurant a few years back. I made it just as is, only subbed pinot grigio for marsala wine (since it's what I had) and chicken broth for the sherry (since I hate sherry). It was DELISH, as I'm sure the original recipe is as well. Squeezed a wedge of lemon over the finished plate and it was HEAVEN ON EARTH. Loved it, make it TONIGHT!!!!
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Bratwurst Stew

Reviewed: Nov. 23, 2009
lol I have to chuckle at some of these comments. This STEW is delicious as is! First of all, it's not a soup, so there's no need to add extra broth. And secondly, you can call it a stew, because all stew means is solid ingredients that have been cooked in liquid. And thirdly, all those people who are saying it lacks seasoning have clearly had their taste buds destroyed by over-processed salty food. A half tsp. salt plus the brats = PLENTY of salt and the other seasonings are just right! (okay, I admit I cut the thyme in half, but only b/c I hate dried thyme and I didn't want to go out to the garden at 11 pm to cut fresh). This recipe needs no changes except a turn of the pepper mill over your bowl. Next time I may use someone else's idea of browning the sliced brats first and then briefly sauteing the veggies in the fat--that's a good idea. Of all the homemade soups and stews I've made, this is the only one that tasted good right out of the pot. I can't imagine what it'll taste like after a night spent in the fridge!!!! So delicious! Forget the tomatoes, forget the potatoes, make it as written and enjoy! Thanks for a GREAT recipe!
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Marinated Black-Eyed Pea Salad

Reviewed: Jan. 12, 2009
This was excellent, it is very similar to the black-eyed pea salad that I order every time I go to my favorite restaurant. I have been trying to pinpoint the ingredients for ages, I never would've guessed a pinch of cumin was the secret weapon!! I also loved the combo of vinegars...balsamic alone is just too much for me. I forgot to get a jalapeno pepper and didn't care to add bacon, but otherwise followed this recipe to a T, and it was VERY VERY good. I rarely give 5 stars, but having this in my arsenal has made my day!!!
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Happy Shrimp

Reviewed: May 3, 2009
There is nothing amiss about Happy Shrimp! My son made not one, but two happy plates with this dinner! I cut it in half (kept same amount of sauce) since it was just him and me eating it and then wished I hadn't. I didn't change a thing except to squeeze a wedge of lemon over my plate and it's an instant favorite. This is a GOOD dish!
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Taco Pumpkin Seeds

Reviewed: Oct. 30, 2009
good and easy, not extremely flavorful but yummy enough. I used 1 Tbsp. of butter instead of oil...made them less wet and tastier too. done in 15 min. can't understand others with an hour in the oven????
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Spicy Southwestern Slaw

Reviewed: Jun. 10, 2009
I liked this, it was good. I made it as is except to leave out the cilantro b/c I didn't want to buy it since I rarely use it. It didn't taste *too* spicy, but maybe it was since my mouth is all tingly-burny now!!! I eyeballed the cayenne and probably came up a bit short. I ate two (ground turkey) tacos tonight, one with this on the side, and one with this as a topping. I preferred this as a side dish, but i think it would make a great topping for a more delicate meat, like shrimp or fish tacos, and some avacado to mellow it out. I'm going to try that with the leftovers. One more thing...probably a little less oil next time. Vinegar was right, though. **ETA: I made a single shrimp taco for lunch with the leftovers (sauteed 5 med. shrimp in butter with cumin and chili powder, piled in taco shell, topped with chopped avocado and a generous helping of this slaw)--DELICIOUS! I prefer this slaw used this way.
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Portobello Sandwiches

Reviewed: Jun. 4, 2009
these were pretty darn good...I ran into the "wet" problem too, but the taste was great. I think that can be remedied by grilling instead of broiling. I'll do that next time. I broiled marinated onion rings too and put them on top with the tomato and lettuce, plus the caper mayo and a hearty whole wheat bun...good stuff!!!
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Lime Chicken Soft Tacos

Reviewed: Mar. 14, 2009
I liked this very much. I would say the only way to make it is in the crock pot so the chicken stays so moist and shreds easily...just like in Mexican restaurants. Next time will probably cut back a little on vinegar and sub some broth instead--it had a major kick! I also used ground coriander in place of the oregano. Coriander is the seed that cilantro grows from, so I figured it was a good sub. I'll probably add some cumin to...some smoky flavor might cut the tangy-ness a bit. I'll be making this ahead of time for a camping group of 25 next week--yikes! But I enjoyed it that much.
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Roasted Potato Medley

Reviewed: Feb. 4, 2009
Pretty good, no fireworks in my mouth, but tasty enough and only two tablespoons of oil! I like that it's healthy and very simple. I used two red potatoes because they're small. I'll make it again.
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Lemon Thyme Rice

Reviewed: Aug. 12, 2009
Very very yummy rice, when you are in the mood for something more than sticky white rice. Mostly it was the broth that gave it the flavor (I used 1 T FRESH thyme and more than 1 T fresh lemon juice and couldn't taste them), but I liked it. If you have a meat-and-potatoes husband like me, I can assure you he will enjoy it. :)
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Lisa's Chocolate Chocolate Chip Cake

Reviewed: Jan. 12, 2009
I've had this cake in my recipe box for a looooong time and it's really good and easy. But you want to cut the oil down to 1/2 cup, replace the water with brewed coffee or even dark rum, and use chocolate chunks, or at least standard-size chocolate chips. After that it's a chocolate lover's heaven on earth. Tastes GREAT with Breyer's mint chip ice cream!!!
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Sweet and Sour Chicken Stir Fry

Reviewed: Dec. 4, 2009
This was fantastic, and I didn't even make it right. I had used the mushrooms and zucchini when we made kabobs and forgot to replace them, so I just used the pea pods and added pineapple chunks at the very end. Plus I used apricot pineapple preserves. Was so delicious, I'm sure using all the ingredients will make it even better!
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Beefy Mushroom Barley Soup

Reviewed: Dec. 13, 2009
Oh boy, I was REALLY pulling for this soup and it was delicious but there are a few things I would change. I did simmer the beef in half water half red wine, but it was still too tough, I think it would make more sense to make this in the crockpot to help tenderize the meat. Also, sauteing the veggies in butter made the finished product fairly greasy (even after I drained the beef), so I would use olive oil next time, although again...using the crockpot would eliminate the need for a sauteing agent. I also added some thyme and parsley for flavor. And I doubled the barley and it still wasn't the main player I thought it would be, so i thought about increasing it next time. Now, after I thought about all these changes I would make next time, I essentially realized that I would practically be making an exact copy of my beef stew recipe. i was hoping for a new recipe but this one is very similar. But it's so good I think I will hold onto it anyway. now I will say, it is very tasty, and if you choose to make this soup instead of beef stew, don't leave out the sour cream. It did nothing but add depth and flavor! and use a full cup of barley.
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Coriander Tabbouleh Salad with Shrimp

Reviewed: Jun. 13, 2009
This was good tabbouleh but I was disappointed. It just tasted like regular tabbouleh with shrimp thrown in. I was hoping the seasonings would make the recipe more unique. I wish I could give it 3.5 stars. I always enjoy tabbouleh, though, so it gets 4. It's just not as original as I'd hoped. Still yummy though.
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