GOCUBSGO Recipe Reviews (Pg. 1) - Allrecipes.com (13896455)

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Feta Chicken

Reviewed: May 26, 2015
Very easy to prepare for a tasty weeknight meal, but pretty enough to serve to guests. I used plain feta and added sun dried tomatoes and fresh basil, then drizzled oil from the sun dried tomatoes on top. So good!
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Broccoli Rice Casserole

Reviewed: Mar. 24, 2015
I disagree with the common reviewer comment that this casserole should be bland because it's broccoli rice casserole and that you can fix the blandness with a little salt, garlic, etc. I used sharp cheddar, milk, and additional spices, but for me the blandness came from the ratio of broccoli and cheese to rice. When I eat this casserole, I want to taste 2 things: broccoli and cheese. There is so much rice that you can barely even find the broccoli! Now it does taste like a yummy creamy casserole as written, just not the broccoli casserole of my dreams. Next time I make this, I am going to double the broccoli, use 1.5-2 times the cheese, and use 1/2 the rice and liquid (milk in my case). Maybe it will be overkill but I will definitely taste the flavors I require. :)
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Balsamic Roasted Pork Loin

Reviewed: Oct. 10, 2014
Considering the hubs loves anything drowned in steak rub or balsamic, this went over very well. What I liked even more was how EASY it was to prepare. Throw it in a bag to marinate, then throw it in a pan to cook. Not a whole lot more preparation involved for a delicious meal! Very mom friendly when you'd rather be playing with your kiddos than slaving in the kitchen.
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General Tao Chicken

Reviewed: Sep. 15, 2014
This is soooo good! If you want the restaurant version, you're going to have to suck it up and deep fry the chicken. But this is an excellent substitute! Others complained of the batter: it is very thick as written. I simply added a couple Tbsp of milk to thin it out. It made for a thinner batter that coated and cooked evenly. I was pleased with it. Per other reviewers, I added a quarter cup of soy sauce and sherry, 2 gloves of garlic, and reduced the vinegar to 3 Tbsp, the ketchup to 2 Tbsp, and ginger to just 1 tsp (we aren't ginger people). The flavor was terrific. My husband, who loves General Tso's, at first commented that the chicken wasn't as crispy as he's used to, but he came around to saying "actually, this is really good!" Hope this helps!
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Szechwan Shrimp

Reviewed: Aug. 12, 2014
So fast, so easy, and so delicious. My husband said "keep that recipe" and I even forgot to add the green onions! I used uncooked shrimp and a head of broccoli. Put the broccoli in first and shrimp in last before the adding the sauce, which MUST be doubled to have enough.
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Chef John's BLT Pasta

Reviewed: Aug. 9, 2014
This recipe is fast enough to make for a weeknight family meal and is soooo good. The grocery store didn't have creme fraiche last time I made it so I used light sour cream and fat free half and half in a 2:1 ratio (2/3 c total per the recipe). It was just as delicious as the first time I made it--a good substitute and probably healthier!
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Bourbon Pecan Chicken

Reviewed: Jul. 22, 2014
I used thick chicken breasts when I made this recipe, and I knew they would require oven time to cook all the way through. The key to cooking this recipe as written in the frying pan is to use thin or pounded chicken breasts, which will result in a crispier crust, which is preferable in my opinion. The clarified butter is used so the chicken won't burn because it has a higher smoking point. It doesn't change the flavor, and regular butter is probably fine if you are only frying for a couple minutes then putting it in the oven. To pan fry the entire time, you will need clarified butter or an olive oil/butter combo as others suggest. Finally, the sauce is amazing. I will cut down on the butter in the sauce by about a third next time, so the other flavors stand out a little more. This is a delicious dish in the oven or on the stove, but try to fry it if you can!
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Indian Chicken Curry (Murgh Kari)

Reviewed: May 18, 2014
Phenomenal. I wanted a thicker sauce that I could "scoop" with lavash bread, so I didn't add any water. It also greatly reduced the cooking time! I left the rest of the ingredients and ratios the same for the most part. I cut the salt in half and used sour cream instead of yogurt (it's what I had on hand). I also cubed the chicken and threw it in at the same time as the onion, etc, to avoid an extra step and further reduce the cooking time. I slightly reduced the amount of oil, and it could have been further reduced to achieve the goal of sauteeing/browinging everything. It came out really great, and the flavors were amazing thanks to this great recipe!
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Squasage (Sausage-stuffed Squash)

Reviewed: Apr. 27, 2014
This was great! I used 1/2 cup of diced tomatoes and 1/4 cup of bread crumbs instead of celery and mushrooms, just to mix it up based on my food mood that day, and the ratios for the recipe accommodated perfectly. Added a dash of garlic powder, sage, and a pinch of cayenne. Will make again! (And the name of this recipe warrants an extra star.)
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Asian Beef with Snow Peas

Reviewed: Apr. 15, 2014
Doubled sauce.
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Mediterranean Kale

Reviewed: Apr. 5, 2014
I did not care for this dressing. Anything salty on kale just doesn't taste good to me.
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Artichoke Chicken

Reviewed: Mar. 31, 2014
This tastes not unlike a chicken breast topped with artichoke dip, which just so happens to be delicious. Used half mayo and half sour cream at others suggestions. :)
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Green Bean Fries

Reviewed: Mar. 26, 2014
As others suggested, I baked these at 375 for 25 minutes instead of frying them. A couple additional suggestions: the original recipe calls for way more flour and bread crumbs than is actually needed to coat the green beans. You could probably cut both in half to avoid waste. Also, place the flour and bread crumbs in 2 separate bowls with a lid, place the beans in the bowl during the respective steps, and shake to coat. It saves so much time compared to doing it by hand. Great veggie snack!
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Displaying results 1-20 (of 204) reviews
 
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