Sharyn Recipe Reviews (Pg. 5) - Allrecipes.com (13910719)

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Easy Elegant Skillet Chicken Supreme

Reviewed: Dec. 19, 2010
Quick, easy, and worth its weight.
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3 users found this review helpful
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Herbed Twice-Baked Potatoes

Reviewed: Dec. 19, 2010
I added the ingredients to leftover garlic mashed potatoes and baked the mixture in a casserole dish. Very yummy. I'll definitely make this recipe again.
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1 user found this review helpful
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Sweet Potato Casserole I

Reviewed: Dec. 7, 2010
I accidentally purchased canned sweet potatoes packed in a light syrup. So, I drained them, added the butter, and about a 1/4 cup of dark brown sugar (and nothing else). I also added an extra 1/2 cup of pecans to the topping (there just weren't enough nuts for me). The casserole turned out great. It was easy to make and was an awesome compliment to our Thanksgiving Day meal.
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7 users found this review helpful
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Perfect Turkey

Reviewed: Nov. 26, 2010
Kind of a pain (buying a 5 gallon bucket and finding a refrigerator empty enough to hold the bird overnight), but it was worth it. The meat was moist and flavorful (something not always easy to accomplish with a whole bird). And, since the turkey is the star of the show, I guess it deserves to be pamphered :)
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Baked Ziti III

Reviewed: Nov. 1, 2010
Perfect pasta. I used whole wheat penne pasta and mixed it with sour cream, dry basil, italian seasoning, and salt/pepper. I used thick slices of jack cheese (in lieu of provolone and mozzarella). I layered the sauce/meat mixture, the pasta coated in sour cream and dry seasoning, and jack cheese (layering it like lasagna and ending with the sauce/meat mixture and a dusting of parmesan). Awesome.
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Taco Stuffed Shells

Reviewed: Oct. 25, 2010
I added taco seasoning to the ground beef/cream cheese mixture. It was a good move. I contemplated omitting the crushed tortilla chips (because I thought it sounded a little weird), but I forged ahead and used them - although I only put a dusting over each shell... I came no where close to using the entire cup-an-a-half. The shells were as fun to make as they were to eat!
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3 users found this review helpful
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Mom's Shepherd's Pie

Reviewed: Oct. 25, 2010
I thought this recipe looked a little simple/singular tasting, so I added cooked/seasoned lima beans, corn, and lightly steamed fresh carrots to the filling. And, I used left over garlic mashed potatoes for the topping. This final product was worth the extra work; it was delicious.
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2 users found this review helpful
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Lime Cilantro Rice

Reviewed: Oct. 25, 2010
Very heavy lime flavor... this rice provides a nice/cool contrast to a spicy main dish.
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1 user found this review helpful
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Emily's Famous Chili

Reviewed: Oct. 17, 2010
The 'chipolte peppers in adobo sauce' makes this chili way too hot. I only used half the can, yet the heat overwhelmed the other flavors. The amount of chili powder and cumin this recipe calls for are wicked, and I was looking forward to their impact. But, the heat completely covered up the other spices, which was disappointing (especially since I used almost a whole container of cumin). I will make this again because the other flavors intrigue me, but I will use one (maybe two) pureed chipolte peppers only.
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10 users found this review helpful
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Waikiki Cornbread

Reviewed: Oct. 16, 2010
This is not "cornbread" in the traditional sense, but it is outstanding. Cornbread is normally quite nutritious, but this is more like yellow cake (there's only a 1/4 cup cornmeal in the entire recipe). I will make this again for a delicious change of pace, but not too often because I felt so guilty eating/serving it :)
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Chicken Scarpariello

Reviewed: Oct. 7, 2010
This dish needed a little background sweetness. I used chicken broth (instead of white wine and water as directed), so it's probably my fault. A sweet white wine may have provided what I thought was missing. For me, I'll make it again using chicken broth, but I'll add some marmalade, brown sugar, or a little honey.
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2 users found this review helpful
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Aug. 22, 2010
This was a big hit and a delicious surprise. I used 2 cans undrained fire-roasted diced tomatoes (in lieu of the plum tomatoes), and cut the heavy cream back to 1 cup. And, I used turkey sausage instead of pork. I left the sausage "meat ball-size" instead of crumbling it, and added 4 cups raw spinach. Plenty for lefovers tomorrow night, which is a great thing!
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Turkey Noodle Casserole

Reviewed: Jul. 18, 2010
This is simple, delicious food. I used whole wheat pasta, lemon juice and freshly ground black pepper (in lieu of lemon pepper), and topped it all off with about 1/2 a cup of freshly grated parmesan. Light enough to serve in the summer, yet comforting enough to warm you in the winter. Yum.
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Slow Cooker Cassoulet

Reviewed: Jul. 14, 2010
Let's face it, dishes made in the slow cooker are rarely as good as food that's cooked on the stove, in the oven, or grilled. This recipe is worth its weight. I used chicken stock in lieu of white wine, and turkey kilbaska in lieu or pork. I cooked it 10 hours on low. It wasn't dry or bland. Yes, it will taste better if you take the time to saute the kilbaska and onion beforehand. But, as written, this meal is simple, nutritious, and perfect for a busy work day.
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3 users found this review helpful
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Taco Seasoning

Reviewed: Jul. 14, 2010
Oh, I'm loving this. Better than the prepackaged seasoning mix, easily made with spices I already in my cupboard, and cheaper. Score!
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1 user found this review helpful
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Basil Pesto Bread

Reviewed: Jul. 9, 2010
Quick and delicious. Quick, because I used purchased/prepared pesto -- delicious, because what's not to like? I took another rater's advice and toasted the bread (a little) under the broiler before assembling the bread and sticking it under the broiler to melt the cheese. I used jack cheese because that's what I had on hand. I'll definitely make it again.
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2 users found this review helpful
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Grilled Salmon With Orange Glaze

Reviewed: Jul. 8, 2010
I think this dish might have rated 5 stars if the fish had a chance to marinade in the orange glaze for several hours (to give the glaze a chance to penetrate the flesh a little bit). I followed the recipe exactly, except I quadrupled the garlic. I'll make this again, but allow the fish to rest in the glaze in the fridge overnight.
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Mike's Mushroom Bread

Reviewed: Jul. 8, 2010
Omigosh, this is good. I planned to saute the mushrooms ahead of time (like so many raters suggested), but I ran out of time so they went into the mixing bowl fresh. I worried they would become watery and make the bread mushy during cooking, but that did not happen. This recipe is perfect just the way it's written. My family loved it, and so did I.
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37 users found this review helpful
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Pesto Squash

Reviewed: Jul. 8, 2010
Even as I was mixing this, I thought "Zucchini, pesto, really? Is this gonna be any good?" Well, it is. The other raters are right. Zucchini and pesto definitely go together, and whoever figured that out is a genius. The only thing I did differently was increase the parmesan to about 1/4 cup. Four tablespoons of cheese just won't cut it for this girl.
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5 users found this review helpful
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 20, 2010
I cut the bird in half (butterflied it), rubbed it down with the spice rub, placed it in an airless Ziplock (in the fridge) for about 7 hours, then grilled it. The meat was juicy and flavorful. When the weather cools off, I'll definitely roast the bird in the oven (and stuff the cavity with onion) as directed. The rub was tasty and appears to be quite versitile.
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