CHARI Recipe Reviews (Pg. 1) - Allrecipes.com (1432542)

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Apple Enchilada Dessert

Reviewed: Dec. 7, 2003
OMG! This is the BOMB! Tried it tonight for the first time and it's fab ~ I used Promise Ultra margarine as a way to cut some of the fat and it still came out great. Next time, I'm going to use I Can't Believe It's Not Butter Spray, since it's fat free and what my taste buds have now become accustomed to. :) EASY AS 1-2-3!
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2 users found this review helpful

Perfect Baked Potato

Reviewed: Nov. 12, 2006
After all this time, I never knew the perfect baked potato was THIS easy! I can't say enough good things about this - I am in awe, I truly am. Must be the olive oil does the trick. I baked 4 small to medium sized potatoes for 90 minutes at about 315 degrees. Perfect, absolutely perfect!
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Old Bay® Grilled Lime Tuna Steak

Reviewed: Nov. 12, 2006
Just made this tonight on my Foreman grill and, as to be expected, it was the bomb. I added a splash of reduced sodium soy sauce and 1/4 T of brown sugar to the marinade and it was outstanding! First time using the Foreman for tuna steak and I'm impressed!! I have made this time and time again - First discovered it on Old Bay's website and now it's a tried and true recipe. Very easy with great results! I didn't alter it at all; you don't need to.
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Breaded Brussels Sprouts

Reviewed: Nov. 13, 2006
Brussels Sprouts are one of my most favorite vegetables, so of course I had to try this. I only use fresh, never frozen (ick... too mushy) and I prefer to steam them in my veggie steamer. Very tasty indeed! I really loved the effect the broiling had on the sprouts - browned, almost beginning to char. That's probably my oven, since it started to do that even at 4 minutes. I've got a keeper with this recipe! Thank you!
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Grilled Orange-and-Bourbon Salmon

Reviewed: Nov. 18, 2006
Oh-My-God! This was absolutely outstanding! I used yellowfin tuna steaks instead of salmon; recipe was followed exactly as written with no other modifications. The flavor was wonderful. This is going in our Recipe Box as a definite keeper!
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Ranch Dressing II

Reviewed: Nov. 20, 2006
I think my verdict is still out on this one. I'm not sure this is a keeper for me. It could be that I used reduced fat mayo and nonfat sour cream; maybe that's what I didn't like about it. I also took the advice of other reviewers and did the 1/2 cup mayo, 1/2 cup sour cream, and 1/2 cup buttermilk ratio which is definitely right on as far as consistency goes. So that it's not totally eliminated, I am going to try it with regular sour cream to see if that makes a difference.
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Photo by CHARI

Jo's Rosemary Bread

Reviewed: Nov. 22, 2006
Perfect! I wouldn't change a thing - the rosemary flavor is delightful. Thank you for listing this recipe; it's a definite keeper!**UPDATE: This recipe continues to stand out above and beyond any other. I especially love baking it on a baking stone sprinkled first with a little cornmeal. Sooooo good!
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Ribbon Pumpkin Bread

Reviewed: Nov. 24, 2006
Worth 5 stars as far as taste goes, but I'm giving this a 4 as it definitely doesn't make enough for 2 loaves. I fully intended on using applesauce as I love to cook quick breads that way, but I didn't have any and opted to use butter instead. Very nice flavor! I did have some difficulty with slicing - it fell apart (and this was even after I had wrapped and chilled it in the fridge). I had to cut the slices quite thick to get a complete uniform slice.
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Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Reviewed: Nov. 24, 2006
Beautiful! Thank you Big Rey, for your review, as I took your lead and I'm so glad I did. I used vegetable broth instead of water; didn't have any stewed tomatoes on hand, so used diced, and used roasted red peppers. I can't imagine how it would taste if I used any more than 1/2 tsp of cinnamon. That was enough. Once it was done, I pureed half of the soup ~ it looks, smells, and tastes absolutely wonderful!
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11 users found this review helpful

Homesteader Cornbread

Reviewed: Nov. 25, 2006
My first try at making homemade cornbread and I'm so glad I found this recipe! With a first run, I try to follow the recipe to a tee and, if necessary, do my own personal tweaking with subsequent runs, if necessary. That said, I followed this to the letter and am happy to report that no modifications are necessary imho. Absolutely the flavor and texture I was looking and hoping for. I baked for 42 minutes and it had a beautiful golden crust. Thank you for posting this recipe!
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2 users found this review helpful

European Black Bread

Reviewed: Nov. 30, 2006
Something doesn't taste right in this recipe - I wouldn't call it European at all. Thanks for letting me try.
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3 users found this review helpful

Pumpkin Coconut Bread

Reviewed: Dec. 1, 2006
Very nice! I used applesauce in place of the vegetable oil and cut down the number of egg yolks to one without compromising flavor, texture, consistency,etc. Very flavorful bread which presents beautifully!
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74 users found this review helpful
Photo by CHARI

Aloo Phujia

Reviewed: Dec. 3, 2006
Mother of God, this is HOT! So, why then do I keep going back and sampling it? Because it's awesome! I used light margarine (ICBINB) to saute' the onions on low heat, then added the rest. I did parboil my potatoes ahead of time based on what other reviewers said. I keep wanting to add "something" to it, but don't know what that something is. There's definitely heat to it and I imagine tomorrow, it'll be even better. Thanks for letting me try!
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The Whole Jar of Peanut Butter Cookies

Reviewed: Dec. 3, 2006
These were mediocre, nothing special about them. I thought with that much peanut butter, who could go wrong? I decreased cooking time til I found what worked best which was around 8 1/2 to 9 minutes. Thank you for letting me try these, I think I'll venture on to the Jif recipe next.
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Shrimp with Red Curry and Basil

Reviewed: Dec. 6, 2006
Delicious! Thank you, Suki, for your review - it's right on the money. This is a great dish to try if you're just venturing into the world of cooking with curry. I didn't have red curry powder, so just used regular, what I had on hand. I had no problem with the sauce; I felt it was the right consistency; no need to add cornstarch to thicken. The only thing I would change when I make this again would be to either omit or reduce the sugar. Although it doesn't call for a lot, I just didn't like the touch of sweet in this dish.
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Quinoa and Black Beans

Reviewed: Dec. 10, 2006
Very easy recipe - it turned out great, although I think I would kick it up a notch as far as the seasonings go. I added a touch of salsa and next time, will add tomatoes for flavor and color. Very healthy dish with little fat and lots of fiber.
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Thai Spiced Barbecue Shrimp

Reviewed: Dec. 10, 2006
Hotter than the sun! But, I loved it! I only used a small squirt of dijon mustard as it didn't seem to fit here. Very tasty indeed. :)
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10 users found this review helpful

Honey Grilled Shrimp

Reviewed: Jan. 1, 2007
A nice alternative with grilling shrimp. I wanted more of a kick so next time, I may add red pepper flakes to the marinade. Although I marinaded for the full hour, I would increase that next time and hope for more bang. It is not, by any means, awful as is... just depends on personal preference. The shrimp were extra tasty once the basting sauce became caramelized - mmm.... I served mine over basmati rice since I had just made some earlier today. Will make again. Thank you!
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Heavenly Pink Salad

Reviewed: Jan. 1, 2007
Pretty darn good. I really liked the cherries in this and think I'd probably double the amount as a result, and opt to either reduce or omit the coconut. I am a big coconut fan, but I didn't really like the texture wars goin' on. This makes a HUMUNGOUS amount! Thankfully, I used all non-fat ingredients (sugar free cherry pie filling, fat free sweetened condensed milk, and fat free cool whip).
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Roasted Brussels Sprouts

Reviewed: Jan. 2, 2007
Ehhh.. they were just okay. And, that's coming from the number one fan of brussels sprouts! I was expecting to be 'wowed', but sorry to say, no wow factor here. I like brussels sprouts done on my George Foreman grill far better.
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1 user found this review helpful

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