LYNNE216 Recipe Reviews (Pg. 1) - Allrecipes.com (1484179)

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 21, 2009
I've made this with and without marinating, cooking to temperature and just cooking the stated five hours, and varying the herbs/spices according to mood, and it comes out wonderful every time. I can't believe after 35 years of cooking it took me until now to find out how to roast a chicken, but this is definitely HOW.
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3 users found this review helpful

Southwest Squash Casserole

Reviewed: Aug. 1, 2009
Excellent change of pace for squash. I added a drained can of black beans which made it a potential main dish and tasted great! I also baked at 350 for about 40 minutes and added a teaspoon of garlic powder, and I think fresh tomatoes would also be an excellent addition. It did come out a little watery from the vegetables cooking down, and I want to try throwing in a little flour or cornstarch next time to try to combat that, but this is a definite keeper.
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6 users found this review helpful
Photo by LYNNE216

Southern-Style Pork Chops

Reviewed: May 23, 2009
Excellent. I didn't add any salt since the onion soup is really salty to begin with. Since I never have heavy cream on hand, I substituted about half 1% milk and half cream cheese, and once the cream cheese melted it worked really well. This would be gorgeous with chopped scallions on top (if only I'd had some!). Next time I make it I'll serve it with rice to soak up more of the yummy sauce.
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18 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 20, 2008
My son adored it, although for me it was a little too sweet. The apples really do cook down, so strive for the 8 recommended even though it'll look like WAY too much before it's baked.
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0 users found this review helpful

Shrimp and Portobello Mushroom Fettuccine

Reviewed: Apr. 19, 2008
I never have cream on hand, so I used 1% milk instead, and it was fine. The cream cheese still gave it that "creamy" mouth feel. I also don't keep "cajun seasoning" on hand, so I used 1/4 tsp. each of paprika, cayenne red pepper, black pepper, onion powder, and salt. The cayenne was really what pushed this recipe over the top - combined with the creaminess, it made a really interesting sauce.
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13 users found this review helpful

Shrimp Avocado Pasta Salad

Reviewed: Mar. 29, 2008
Only change I made was to add a few chopped green onions and it was truly excellent. I'll be making this one over and over.
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4 users found this review helpful

Awesome Bow Tie Pasta

Reviewed: Aug. 28, 2007
It really is awesome, made with tomatoes from my patio. I used homemade balsamic vinaigrette (which is a little more complicated than just olive oil and vinegar, but not much) and added some slice black olives and grated parmesan. It was excellent and a very good way to use some of the summer tomatoes.
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1 user found this review helpful
Photo by LYNNE216

Sydney's Squash

Reviewed: Aug. 28, 2007
Excellent! I used milk instead of cream, and grated cheddar instead of American, and saltines rather than Ritz crackers, and it was really good. Try adding more milk to create a salsa and pour it over grilled or sauteed fish filets. Or create a roux with butter and garlic, add flour, then thin with milk and add leftover squash casserole, add crabmeat (the fake stuff worked fine) and serve over angel hair pasta. Really versatile.
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13 users found this review helpful

Butter Mint Cookies

Reviewed: May 4, 2007
My son loved them. To me, they weren't minty enough. I might make them again, but I think I'd up the mint flavoring some. Be warned, though, like most butter cookies, they didn't travel well, since they were very crumbly.
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4 users found this review helpful

Seafood Stew

Reviewed: Feb. 24, 2006
Mmmm, but if you do like white wine, give it a try. Yummy!
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2 users found this review helpful

Hot and Sour Chicken Soup

Reviewed: Feb. 20, 2005
Seems like in restaurants this is always made with pork -- but who ever has pork broth? It worked really, really well, and even my picky daughter loved it. I made it more hot and more sour, and added tofu, but this is really excellent, and I'll be making it as often as I have the makings for fresh chicken or turkey broth.
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20 users found this review helpful

 
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