Sharyn Recipe Reviews (Pg. 6) - Allrecipes.com (13910719)

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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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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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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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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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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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Savory Grilled Potatoes

Reviewed: Jun. 12, 2010
I could tell by looking this receipe was gonna rock, so I doubled it. Aside from quadrupling the garlic, I followed the recipe exactly. I sprayed the inside of my tinfoil pouch with non-stick cooking spray before adding the potato mixture. I left the pouch on the grill (over low heat) for 30 minutes, flipped it, cooked it another 30 minutes, then moved it to the top rack while I grilled some chicken. Sacramento gets very hot during the summer, so the fact that I can make this awesome side dish on the grill without heating up the kitchen is just too cool (pun intended :-)
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Spinach Salad with Peaches and Pecans

Reviewed: Jun. 12, 2010
This salad is delicious - a perfect companion to barbeque chicken or steak. I chose not to roast the pecans because it was just too hot outside. I peeled the peaches, diced them into bite size cubes, and added crumbled gorgonzola to the finished product. Nice...
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Jenny's Grilled Chicken Breasts

Reviewed: Jun. 12, 2010
I chose to make a marinade out of the ingredients. I doubled the dried parsley and used 2 teaspoons of seasoning salt. I pounded the breasts down, placed them in a Ziplock with the marindade, and left them in the fridge for about 6 hours. The lemon flavor was fresh and intense.
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Strawberry Trifle

Reviewed: Jun. 12, 2010
My husband called it "strawberry shortcake on steriods". I omitted the bananas and used real which cream (in lieu of frozen whipped topping). Delish!
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Best Marinated Grilled Chicken

Reviewed: Jun. 8, 2010
The instructions provided on cutting/butterflying the bird were perfect. I never thought it could be so easy! The marinade was good, but not worthy of 5 stars. (The left-over chicken made some killer chicken salads the following day.) I'm anxious to try this cooking technique with other marinades and spice rubs. Keep a close eye on the grill. The marinade is oily and can really get the fire going. Oh, and be prepared... the seasame oil is a little expensive.
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Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Reviewed: Jun. 8, 2010
This is a beautiful, tasty, healthful salad. The dressing is divine.
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White Chili with Ground Turkey

Reviewed: Apr. 27, 2010
Amazing, perfect chili. The taste is reminiscent of regular chili yet wholly different at the same time. It's sublime. Use a high quality/flavorful broth (so important with all soups and chili). I added an extra can of beans and cut the cinnamon in half. A perfect meal regardless of the weather. Try it, you'll like it :-)
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Oatmeal Peanut Butter Cookies

Reviewed: Apr. 27, 2010
This recipe exceeded my expectations. They were soft and tender with a hint of a background crunch (provided by the oatmeal). Glorious. I used 100% real butter (no shortening for this girl), and regular whole oatmeal (instead of quick-cooking). At 15 minutes they'll appear "undercooked", but remove them from the oven with confidence and let them rest/set. They'll be perfect...
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Baked Honey Nut Chicken

Reviewed: Mar. 30, 2010
If you're in the mood for something sweet and crunchy (yet warm and tender), give this a try. The leftovers make fantastic chicken caesar salad.
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Baked Chicken with Applesauce Stuffing

Reviewed: Mar. 16, 2010
I'll make this dish again because of its convenience/ease, but the satisfactory stuffing flavor only rates 3 stars. I sauteed the onion and celery beforehand (with a few sliced carrots I had hanging out in the fridge), and assembled the rest of the dish as directed. After one-and-a-half hours in the oven at 375, the chicken was bordering on overcooked. Still, this dish fits nicely into a busy schedule (quick to assemble and frees up your time while it's in the oven), and healthy enough to earn a reappearance on my kitchen table.
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Pico de Gallo Chicken Quesadillas

Reviewed: Mar. 14, 2010
I mardinated the chicken (for about 4 hours) in half the Pico de Gallo, and used the remaining Pico de Gallo as a topping (along with sour cream and guacamole). I used drained/fire-roasted canned tomatoes in lieu of fresh, and omitted the green bell pepper. Yum :-)
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Guacamole

Reviewed: Mar. 14, 2010
I followed this recipe to a "t" and yep, this is the perfect guacamole. Smooth, rich, flavorful... it's awesome.
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Italian Vegetable Soup with Beans, Spinach & Pesto

Reviewed: Mar. 13, 2010
I was surprised how quickly this soup went together -- I had it on the table in about an hour. I mixed a healthy dose of pesto in with the soup (rather than using as a dollop/topping). I cut the potatoes into large dices so they would hold up to freezing/reheating. I'll definitely make this soup again.
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Barbecued Beef

Reviewed: Mar. 13, 2010
Yep, this is good BBQ beef. The meat is tender and flavorful, and very easy to shred. My daughter gets especially excited when I make this dish (which makes me feel a little guilty because it's so easy)! I make it as directed, but usually add 5 or 6 tablespoons of honey for a little background sweetness. This beef freezes well, making it perfect for a quick/on-the-fly dinner or lunch.
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