QUEENY123 Recipe Reviews (Pg. 1) - Allrecipes.com (1393191)

Lentils And Spinach

Reviewed: Sep. 17, 2011

Good base recipe that invites you to play with it! As other reviewers suggested I used one cup of lentils and 2 1/2 cups of chicken stock. I also added one 14 oz. can of diced tomatoes with liquid and added fresh spinach during the last ten minutes of cooking. Beefed up on the cumin and added a pinch of cayenne. This was very good and made for great lunch leftovers the next day even without any rice or potato added.

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3 users found this review helpful

Amazing Brown Rice Salad

Reviewed: Jun. 26, 2011

I was somewhat skeptical of this recipe as it just didn't seem to have too many enticing ingredients. But I was looking for a healthy summer lunch recipe and happened to have all ingredients on hand so I gave it a try. It came out a big winner. Wonderful textures, very flavorful and satisfying. Will definitely be a summer staple at our house!

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3 users found this review helpful

Couscous with Chickpeas and Carrots

Reviewed: Oct. 3, 2010

I am giving this four stars only because I added some spices not mentioned in the original recipe. This was my first time making couscous and I followed the directions exactly. Except that I grew a little concerned over the absence of any spices, so I added some I had at hand along with the chickpeas: 1/2 tbs ground cumin and 1/4 heaped tbs of each ground turmeric and ground coriander, along with a healthy dash of cayenne pepper. This came out fabulous and made for a healthy vegetarian lunch all by itself (I used vegetable broth instead of chicken).

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3 users found this review helpful

Carrot and Ginger Soup

Reviewed: Nov. 30, 2009

This is absolutely delicious and one of the few recipes on this site which needs no modifications in my opinion. I agree with previous reviewers that no chicken or veggie stock is needed as the result is quite flavorful on its own. I also agree that a dose of Garam Marsala could be an interesting addition, although I did not try this myself (yet). People who think that the ginger is too overpowering should definitely stir in some cream or half&half before serving, it will take a bite out of the bite ;). I loved it just the way it was and will definitely make this again!

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2 users found this review helpful

Blackened Shrimp Stroganoff

Reviewed: Aug. 16, 2009

This is a great and fairly simple dish. I substituted one cup of white wine for the first 2/3 cup chicken broth, which added a nice and sophisticated touch and aroma. Will definitely make this again!

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2 users found this review helpful

New England Clam Chowder II

Reviewed: Dec. 1, 2008

Having traveled extensively through New England and living on Long Island, NY, I've had my share of New England Clam Chowder and can honestly say that this came out excellent. I made one minor change, namely adding some thinly sliced celery with the potatoes and onions. I also didn't drain the clams (the recipe didn't specify whether to drain or not, so I won't call this a change) because at first the mixture seemed a little thick. After adding the Half & Half I decided to reduce the liquid by letting it simmer a little longer, which turned out to be an excellent idea. The clam flavor remained while the water evaporated. It didn't do the potatoes much harm either, they stayed quite chunky. Served with some crusty Ciabatta bread, this made for a quick and wonderfully warming winter meal.

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4 users found this review helpful

Citrus Chicken and Rice

Reviewed: Nov. 26, 2008

I am giving this three stars, because the rice actually turned out really yummy, although with the addition of some spices. The chicken though - I am always wary of using whole skinless chicken breasts, because they usually dry out by the time they are fully cooked and this was no different. I seared them first as per recipe, but by the time my rice was done, they were actually not only pink, but raw inside - not a good thing with chicken. I removed the breasts from the rice, put them in a separate pot and continued cooking in a little extra broth for another 7 minutes. When they were finally done, they were extremely dry and the chicken had not absorbed any of the orange flavor. Our dog ended up enjoying most of the chicken, and that's a shame. Overall, the idea with the orange juice has great potential though. I added some lemon pepper, salt, garlic and orange zest and as mentioned above, the rice was great. I will try this again with skinless chicken thighs, which are much more moist and less prone to overcooking.

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39 users found this review helpful

Fabulous Fast Shrimp

Reviewed: Nov. 11, 2008

Simple and quick to prepare and it comes out very nicely at that. I made it pretty much exactly as directed, but added a little salt. I thought that it took the shrimp a very long time to cook just in the butter and vegetable juices, so I added a squirt of veggie broth I happened to have in the fridge. I didn't measure the water I added after the condensed soup, just started out slowly and made sure the sauce was neither too thick nor too runny. There's some room for variation here - next time I might try Cream of Shrimp-Soup instead, a dash of Worcestershire Sauce and maybe some Creole Seasoning or Old Bay Spice. But I will definitely make this again.

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2 users found this review helpful

Country Chicken

Reviewed: Oct. 14, 2008

This came out excellent, but I am giving it only four stars because I agree with previous reviewers, that it is a good starting point but needs some modifications. I like a thicker sauce, so I left out the water, and cut the amount of butter in half. I started by sauteing one finely grated onion in the butter, then added 4 large chicken thighs dredged in flour, along with some fresh rosemary and sage and some chicken rub. Since I happened to have some leftover red wine on hand, I added some of that too after the chicken had browned and let half of it bubble away before adding the broth. I used skin-on chicken pieces, and it still came out very rich, next time I'll try to use skinless thighs. I only added one heaped tablespoon of sour cream which was enough to give the sauce an extra silky texture without mellowing the flavor. My husband took one bite of this and was hooked. Served with mashed potatoes, string beans, corn and buttermilk biscuits it makes for a real "country meal".

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12 users found this review helpful

Bahama-Mama Pork Chops

Reviewed: Jun. 28, 2008

This sooo yummy! I sort of doubled the sauce as I always do with recipes like this, used a large can of pineapple and almost a whole bottle of chili sauce, upped all other ingredients proportionally. Good thing that I did, the sauce is fantastic! And I am glad that I read some of the reviews, as I knew chili sauce only as the very spicy Asian variety. Get the "Heinz" as mentioned by a previous reviewer, it's perfect for this recipe. My husband not only had seconds but thirds, and I couldn't stop dipping my finger into the sauce before it ever hit the stove. Oh, and the pork came out nice and juicy as well. A perfect match!

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1 user found this review helpful

Pasta With Tuna Sauce

Reviewed: Feb. 16, 2008

I am giving this four stars mainly because personally I am not a huge fan of tuna. But it was actually very good with a refreshing kick. I added more lemon juice and more fresh parsley, and unfortunately discovered too late that I was out of capers, although they would have made a good addition. It was still pretty yummy though.

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1 user found this review helpful

Potato Soup with a Kick

Reviewed: Feb. 12, 2008

I actually would give this 4 1/2 stars if I could. This was surprisingly tasty and very easy to make. I made some minor changes, namely sauteeing a finely chopped celery stalk and 2 cloves of garlic along with the onion, and using less hot sauce. My picky husband eyed this with great suspicion but then helped himself to seconds. Great with some fresh bread on a cold winter night and definitely a keeper.

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10 users found this review helpful

Chicken Wild Rice Soup

Reviewed: Dec. 24, 2007

This is delicious! I made it pretty much according to the recipe, except that I sauteed the vegetables in olive oil before adding the chicken broth. Everybody loved it, I was counting on leftovers and had none. Definitely a keeper.

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1 user found this review helpful

Jagerschnitzel

Reviewed: Sep. 11, 2007

An excellent dish and easy to prepare at that! I followed the recipe exactly, but only used 3 pork chops and made 2 cups of the sauce. My husband loved it and so did I. Definitely a winner.

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0 users found this review helpful

Sweet and Sour Chicken III

Reviewed: Sep. 7, 2007

This was absolutely delicious and my husband gave it a 10 on the picky husband scale of food :). I made some minor changes, mainly doubling the sauce as recommended by other reviewers and I also sauted some scallions along with the other veggies. And just because I had fresh ginger at hand, I threw about 1 TBS finely chopped in there as well in addition to the ground ginger. Came out extremely yummy!

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Easy Baked Tilapia

Reviewed: Sep. 6, 2007

This dish came out great but I am giving it only four stars because it's one of those that everybody changes to his own liking. The basic idea, Tilapia with Old Bay Spice is a great one, though. For my dinner, I melted about 3 tbs of butter and added lots more of Old Bay along with some lemon juice, which I drizzled over the fish. Then I topped the fish with freshly chopped garlic, scallions and ground pepper. Before serving, I poured the resulting sauce from the pan over the fish and rice - this came out really really nicely!

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308 users found this review helpful

Wendy's Quick Pasta and Lentils

Reviewed: Jul. 9, 2007

This is truly delicious. I also used a whole can of stewed tomatos, and made it with small shells as I have no idea what ditalini pasta might be. I didn't use all of the 16 oz. of pasta I had cooked, just enough so that the sauce was saturated. It still made a lot of food. Will definitely make this again!

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1 user found this review helpful

Grilled Lamb with Brown Sugar Glaze

Reviewed: Jun. 17, 2007

Absolutely 5 Stars. I made this exactly according to recipe and wouldn't change a thing. My husband and stepson loved this as a fathers day dish and kept asking me about the "secret" ingredients. It goes really well with sliced baked sweet potatoes and vidalia onions spiced with tarragon - a nice compliment to the slight sweetness of the rub! YUMmee!

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Firecracker Grilled Alaska Salmon

Reviewed: Mar. 31, 2007

Absolutely delicious! This recipe is solid, no changes needed. It has a nice little kick to it without being overpowering. I served it with "bacon-y bok choy" (from this website) and plain buttered long grain rice. It was a hit with my picky husband and our 2 guests. Thanks, will definitely make this again!

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2 users found this review helpful

Bacon-y Bok Choy

Reviewed: Feb. 10, 2007

This is excellent! I made it exactly according to recipe, except that I used regular instead of baby bok choy, and it took a little longer to cook. I waited until the white parts were almost soft, which took about 25 minutes, but the green parts weren't slimy at all, as mentioned in a previous review. This is definitely a keeper!

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50 users found this review helpful