Francine Lizotte Recipe Reviews (Pg. 1) - Allrecipes.com (14530364)

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Francine Lizotte

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Avocado Mango Salsa

Reviewed: May 6, 2015
This was delicious and fresh! I slightly changed and add 2 avocados, 2 mangos, half of a very large red onion, a big jalapeño (removed seeds & ribs)instead of habanero and substitute parsley for cilantro (my husband doesn't like cilantro that much). I didn't put any salt but add some freshly ground black pepper and a touch of chipotle. I also used 2 limes instead of one. Yesterday was Cinco de mayo and I served this along with fish en papillotte; my guests were raving about it. Definitely a keeper for hot summer days. Thank you for sharing. Revised: I added red pepper and I find it's much better. Give it a try
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Quick Chicken Piccata

Reviewed: Oct. 11, 2014
Very good! I changed a few things. First, I omitted salt as a seasoning because I used low-sodium chicken broth instead of water (more flavor). After I deglazed, I added 1 clove garlic and sautéed for 1 minute or so. I serve pasta with a spicy homemade tomato-herb sauce like I do when I serve my veal piccata which it's almost identical to this one. Once again, thank you Chef John for another awesome recipe
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Best Brownies

Reviewed: Aug. 13, 2013
These are extremely good brownies! I've made brownies before from this site and they were very good but took my chance and made these...wow! I didn't change a thing except for the frosting. I added about 1 tbsp. evaporated milk because I had a little leftovers in the refrigerator and decided to use it. The frosting came out nice and glossy...perfect! Definitely, I'll be making this again and again.
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Slow Cooker Creamed Corn with Onion and Chives

Reviewed: May 20, 2014
Absolutely delish! Instead of using a slow cooker, I cooked on the stove top and it came out just fine. I used canned corn and reduced the cooking time. I also added a chopped jalapeño pepper without seeds and ribs. I didn't have half-and-half on hand so I used 1/2 35% cream with 1/2 milk. I love the idea of using both methods of cooking. I will definitely make this again but hopefully next time with fresh corn. Also one more thing; I didn't add any salt (there's enough salt in the chives & onion cream cheese as it is)and it was very tasty! Thank you Terry.
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Sunflower Seed Pate in Collard Wrap

Reviewed: Mar. 31, 2015
Great recipe! Perfectly ideal to use as a spread for sandwiches or just on crackers of your choice. I made a few minor changes to suit my personal taste; reduce dried thyme down to 1 tsp. and lightly sprinkled some Himalayan sea salt. Now here another twist to this recipe born from a screw up. Instead of using sunflower seeds, substitute pumpkin seeds and soak for 8 hours as well. It is actually quite good and either one is extremely healthy and fun to serve. Thank you Misty for sharing
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Tabbouleh II

Reviewed: Apr. 12, 2015
Great recipe and very healthy as well! I made a few changes to suit my taste. I used 3 Roma tomatoes (seeded), a 1/4 cup chopped green onions, juiced & zest from 1 lemon, 1 small clove of garlic (pressed), sea salt and freshly ground black pepper. I also refrigerated for a couple hours before serving. Thank you for sharing
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Apple Jicama Coleslaw

Reviewed: May 17, 2015
Wow! Amazing taste and flavor, totally a keeper! I added 1 tsp. of sriracha and thank God I listened to my husband for not adding more otherwise it would've been too hot for us. Also I didn't have any cabbage and felt lazy to go to the grocery store so used Romaine lettuce instead. It was actually pretty good but I am convinced that using cabbage (red or green) would've been a better choice. Also substituted sunflower seeds for corn nuts. Can't wait to make this again. Another fabulous recipe from Chef John...thank you!
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Tuna Souvlaki Pasta Salad

Reviewed: May 30, 2015
Nice change from the typical pasta salad and I can easily see this as a main dish, like JARRIE has suggested. I didn't soak the red onion in water because we like the strong taste of it. Besides this, I didn't change a thing except adding some sliced black olives for color and extra flavor. Next time though I might add more red onion. I made the French-Greek Dressing from this site and it was delish (please read my review on the dressing). It's flavorful, fun and definitely a keeper. Thank you JARRIE for sharing
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Quick and Easy Brownies

Reviewed: Dec. 27, 2012
Very good recipe. I decreased the amount of flour to 1 cup as others suggested and I'm glad I did. The primary reason that I baked those is because I wanted to make Chef John's Holiday Rum Balls (which I did and they are absolutely delicious!) which required stale brownies. Unfortunately, they never got there and stayed moist for ever (week later). I will definitely make them again and will play with different ingredients. This is a keeper. Thank you for sharing with us.
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Buffalo Chicken Wing Sauce

Reviewed: Jul. 25, 2015
I have been making this sauce for awhile and each time, it's a treat! It is easy and fast to make. I also used Chef John's Oven-Fried Buffalo Chicken Wings recipe (not on AR site but his) and it is always a hit! The only things I've changed are adding 1/2 tsp. Cholula and I eliminated salt. Here's another fabulous recipe from Chef John
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Holiday Rum Balls

Reviewed: Dec. 27, 2012
OMG! They were soooo goood! I did just as the recipe said and tada! This has instantly become our new Holiday treat for "grown ups". Hic !
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Marinated Grilled Shrimp

Reviewed: Jun. 19, 2013
We didn't have any tomato sauce in the pantry when we started to make it so I took one of the reviewers substitution ideas and replaced it with sweet chili sauce. Wow! It was perfect! Mixing all the ingredients together was an amazing combination. This is definitely a keeper. We'll still try the initial recipe next time but our heart is already on sweet chili vs. tomato sauce. Thank you for sharing
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Slow Cooker Low-Carb Santa Fe Chicken

Reviewed: Mar. 31, 2015
This is a winner! Amazing flavors and the aroma is absolutely sublime. I cooked on Low, expecting to be out all day but came back home mid day...yikes what a test of patience for not getting into the crock pot before cooking time was over. Few tiny changes I made was reducing the amount of cayenne down to 1/2 tsp., substituting parsley for cilantro and using 1 (12 oz.) can niblets for frozen corn. My husband has his simply with homemade Mexican rice. Mine was in a tortilla topped with cheese and dollops of sour cream with a side of Mexican rice. This is a keeper! Glad I came across your recipe Michelle... P.S. A quick way to shred cooked chicken is to cut breasts in half and place them in the bowl of a stand mixer with the paddle attached. Run on medium (6) speed for 15 to 20 seconds or until the chicken is well-shredded. No stand mixer,then use hand mixer and cut chicken into smaller pieces.
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Cheddar-Thyme Flaky Biscuits

Reviewed: May 25, 2015
First time making it and wouldn't be the last. Great flavor and simple to make. Couple modifications I made;reducing sugar down to 2 tsp. and substitute rosemary for thyme. I also put my butter in the freezer for about 30 minutes and then used the large holes of a grater to incorporate into flour mixture; it makes it easy that way and your biscuits will be flakier. I served them with Country Gravy by Chef John, also on this site. Thank you for sharing Laura
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Overnight Delight White Coffee Ice Cream

Reviewed: Jun. 21, 2015
Packed with goodness! Great coffee flavor, smooth finish! I followed the recipe exactly as is and it is simply wonderful except one detail; texture! Next time, I will add an extra egg yolk which will make the texture creamier and keep the ice cream from melting so fast. It will definitely be an ice cream I will make quite often. Thank you so much Julie for sharing this delicious treat!
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Marinated Tuna Steak

Reviewed: May 10, 2013
Wow! Absolutely delish! I made some modifications to our liking and also for two tuna steaks (husband and I). I reduced soy sauce down to 1/16 cup and added 1/16 cup of sesame oil. I added about 1/2 tsp. honey and I didn't have any fresh oregano so I substituted with 1/8 tsp. dry Turkish oregano. We grilled on the BBQ for about 2.5 minutes per side at 375ºF. They were about 1" thick. This was our first time cooking tuna steak so we were both cautious about over cooking them. We will definitely have them again. Perhaps next time, I'll grate about 1 tbsp. fresh ginger for two steaks
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