christinaed99 Recipe Reviews (Pg. 1) - Allrecipes.com (14839488)

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Spicy Garlic Lime Chicken

Reviewed: Feb. 8, 2015
I made this recipe last night with slight changes. I used boneless, skinless thighs instead of breast. I didn't have paprika so I omitted that. I also put in 1 tsp salt, 1/2 tsp dried parsley and 1/2 tsp garlic powder. Instead of using the mixture as dry rub, I added 2 tbsp of light virgin olive oil and then the lime to make a marinade. I marinated the thighs for about 2 hours, although it would be best to marinade for at least 6 hours. Then I grilled it instead of sautéing. It was delicious!
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Jenny's Cuban-Style Slow-Cooker Chicken Fricassee

Reviewed: Nov. 18, 2014
I have made this recipes many time and it is one of my go to recipes when on a weekday. The recipe is very easy, very versatile. I use boneless, skinless chicken thighs instead of the chicken leg quarters. It cooks faster that way.
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Tomato Basil Soup

Reviewed: Nov. 13, 2014
I have made this and it's so simple. The trick with not having the soup all over you and kitchen when you start pureeing it is start with a ladle-full of the soup in the blender. One you have the blender going, remove the little circle in the middle of the blender's cover, then add a ladle-full of the soup at a time through the hole on top until you have all the soup in the blender.
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Remarkable Fudge

Reviewed: Oct. 25, 2014
I've eaten fudge before, but I've never made fudge before. So really I didn't know what to expect. Like some other reviewers here, my fudge didn't completely solidified. And it didn't have a smooth consistency. next time I'll use powdered sugar for smoother consistency. Not sure what to do about making it more solid though... But i'm still giving it 3 stars for the taste. Oh and I use half semi-sweet chocolate and half milk chocolate.
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Sturdy Whipped Cream Frosting

Reviewed: Apr. 20, 2014
I've whipped cream before with no problem. But this one just didn't work for me. It didn't even come close to a stiff peak while I was whipping it.
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Easy Tilapia with Wine and Tomatoes

Reviewed: May 17, 2012
This was a great recipe, but I put my own twist on it. I melted the butter in a pan. Sauteed the minced garlic. I didn't brown the garlic though. Then I added the diced tomatoes let it cook for a little bit, until I can see the tomato skin starting to separate from the flesh. Then I added a splash of white wine (enjoyed the rest of the wine with our dinner). Cooked all of that for 3-5 mins. While waiting on that to cook down a little bit, I seasoned the fillets with salt and pepper and put each fillet in foil. I created a pocket like the recipe suggested and spooned the rest of the ingredients, dividing them up evenly onto each fillet. Then baked for 15 mins. I served with rice with sauteed mixed veggies and lemons to squeeze on the fish. My husband and daughter enjoyed this recipe so much.
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