hotrod_baby68 Recipe Reviews (Pg. 1) - Allrecipes.com (13909284)

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Phyllo Turnovers with Shrimp and Ricotta Filling

Reviewed: Oct. 15, 2009
Could phyllo cups be used as well? I picture the filling within the cup, baked and topped grated cheese and fresh dill.. thoughts anyone? **Update** So i made this appetizer and it was sooo yummy. The only thing I would change in the recipe is to reduce the salt some. I used half and half instead as I ran out of milk, and used red bell pepper rather than green, for mor color variation. I also used the frozen phyllo cups and topped with parmesan... beautiful and much easier that working with phyllo sheets. This will be a keeper! As many suggested, this also makes a great pasta dish and/or dip.
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62 users found this review helpful

Chicken with 40 Cloves of Garlic

Reviewed: May 7, 2009
This recipe was very good and very easy. One of the few reliable one-pot wonders. The only difference is that I used minced garlic since my family LOVES garlic. Minced garlic is much more potent. I would have like the skin to be a bit crispy, but with the amount of liquid that's released, I would have had to taken the chicken out of the dutch oven and crisped it on a cookie sheet. Nevertheless, this was very good.
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19 users found this review helpful

Seafood Stew

Reviewed: Nov. 10, 2009
This is a great seafood soup recipe! Its a great base and is easy to modify. I about doubled the liquids since I was using a lot of seafood (I did not double the orange concentrate since it was a bit dominating). I used fish fillets, whole blue crab and a seafood mix that contained squid, octopus, shrimp and mussels. I also added a half cup of white wine and used canned tomatoes infused with chipotle peppers. I found no need to use salt with this dish. when making this dish, I omitted the rice, but eventually found that it is needed to fill out the dish texturally. I also bought lump crab meat which I spooned into each bowl, then ladled the soup over it. It would be a good idea to serve with lime wedges and crusty bread. Family loved it!.
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9 users found this review helpful

Black Pasta in a Pink Gorgonzola Sauce

Reviewed: Oct. 28, 2009
SOOOO GOOD! It was a great change up in my menu. I used half and half instead of milk and used sundried tomatoes instead of tomato paste. The sauce was a bit too thin for me so I added about a half cup of ricotta cheese. I think that the amount of gorgonzola can be reduced some, especially for those who have never eaten it before. the ricotta also helped cut some of the gorgonzola's sharpness. This was just such a great dish. I also used spinach fettuccine.
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6 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Apr. 6, 2010
Mine didnt turn out.... bread crumbs were not enough to hold the mixture together.. the flavor was bland. really dissapointed considering the reviews. Im sure I screwed this one up... I will try again sometime, and hopefully update this review.
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1 user found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: Nov. 4, 2009
Very tasty and beautiful in appearance. I used whole grain walnut bread. I didnt have all of the ingredients (no celery, used dried parsley). I also added about 4 dashes of Tabasco and 1/2 tsp of cayenne for kick. Great idea on the layers.
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1 user found this review helpful

Sangria! Sangria!

Reviewed: Oct. 28, 2009
Excellent! Brandy is a must, as well as letting it sit for 24 hours. I didnt use triple sec, limeade, lemon juice or ginger ale. I added papaya, mango and strawberry chunks and let them sit for the 24 hours, then i served over frozen pineapple chunks. I tripled the recipe and it went quick. I used Carlos Rossi Sangria... will definately make again. oh, and its super strong when its freshly made, so letting it sit as long as possible is key in blending the flavors and toning it down.
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1 user found this review helpful

It's Chili by George!!

Reviewed: Oct. 26, 2009
Great recipe! I made it for my family tonight for dinner and it was a hit. I made a kid-friendly pot, minus the onions, diced tomatoes and beans, and they loved it over corn chips. I made the regular recipe, omitting the tomato juice and using brown sugar rather than white sugar. I also used one tomato boullion cube. Served with shredded cheddar cheese and sour cream. Very filling! Thanks George!
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1 user found this review helpful

Buttermilk Coleslaw

Reviewed: Oct. 22, 2009
Pretty darn good! I have not let it sit yet, but the taste of the freshly made sauce is yummy. I added a dash of tabasco for a bit more zing. I will update once I taste it after it marinates for a few hours.
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1 user found this review helpful

Salisbury Steak

Reviewed: Aug. 27, 2012
This is my first time making it and i followed the user suggestions... cooking in a skillet then baking in the oven, used a few squirts of ketchup and added cream of mushroom soup and a can of mushrooms. i also added a few dashes of louisianna hot sauce. served with mashed potatoes and veggies... SOOOO GOOOD! my picky eater ate seconds!!!
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0 users found this review helpful

Sesame Noodles

Reviewed: Jan. 26, 2012
SOOOO Yummy! Even my picky kids ate it! I used vermicelli... For the sauce, I added a about a tsp of dijon mustard and about a tbs of creamy peanut butter (added in the last two minutes of cooking.) The vermicelli sat cooked and in the strainer for about 5 minutes. I wanted every bit of water out. I added the sauce and let that sit to marry for another 5 minutes. Not only did this give me time to finish my other dinner foods, but gave some time for the noodles to soak up the sauce. then, I lightly "fried" the noodles a small batch at a time in sesame oil, to give the noodles a firm and crisp texture. I divided the noodles and added some stir fry veggies to one (my kids wouldnt eat water chesnuts and babycorn..) and left the other just as is. this dish is so complimentary and a nice change up from fried rice. Will become a regular dish!
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0 users found this review helpful

Best Ever Jalapeno Poppers

Reviewed: May 22, 2010
the best recipe i've tried yet. my coating didnt stay completely, but still the best than any. I cant imagine that others were adding heat to their recipes because my jalapenos were hot!! I did not use bacon, but probably will the next time around. Thanks for the recipe!
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0 users found this review helpful

Tropical Tuna Melts

Reviewed: Nov. 6, 2009
This is a great tuna change up! I only used half the can of pineapple, as 8 oz seems perfect for a double batch. I did not use celery and I added some curry powder. I served this on multigrain walnut bread and used sliced cheddar. So yummy! If it weren't for the walnuts in the bread, I may have added some chopped nuts for texture.
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0 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Nov. 3, 2009
This is a great recipe to have for the fall season. I stocked up on pork tenderloins (bargain prices due to swine flu fears..), but was running out of ways to cook this meat. I seasoned my pork medallions with onion and garlic powder and placed in an greased baking dish. I topped them with the apple mixture and baked at 350 for 30 minutes as suggested by reviewers. the apple mixture- I doubled it and used seasonal apples. I also added cayenne pepper for kick (and to cut some of the sweetness), and spinkled some ground ginger for depth. I made the mixture in one pan, without removing the apples. I added a 1/2 tsp of cornstarch to thicken. After baking the pork and apple mixture, i saw that there was lots of liquid released from the pork. I basted the medallions with this and served with mashed potatoes and zesty green beans. It was a hit, even to skeptics. Perhaps next time I will remove the drippings (pork drippings and apple mixture) and thicken for more of a glaze or "gravy" for the apples. A Keeper!! AAA+++
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Coconut Shrimp I

Reviewed: Oct. 22, 2009
wow, these are great! Made them for dinner along with fried catfish and tempura shrimp. Tastes just like the ones from Outback restaurants! I added a tablespoon of sugar to the wet batter for added sweetness. I used Thai sweet chili sauce as a dipper.
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