Colleen Recipe Reviews (Pg. 1) - Allrecipes.com (1495910)

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Penne From Heaven

Reviewed: Nov. 8, 2007
I added a clove of garlic while cooking the mushrooms. and tossed in a half pound or so of shirmp to create a main dish. it turned out fantastic
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5 users found this review helpful

Raspberry Peach Crumble

Reviewed: Dec. 4, 2007
as it is this recipe is lacking, but if you take the advice of other reviewers it turns out wonderful. 2 tablespoons of flour in the fruit mix to thicken it is a must. omit the salt, half the butter and make a double batch of the crisp topping. after making these changes i had a 5 star dessert.
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105 users found this review helpful

Orange Honey Garlic Chicken

Reviewed: Dec. 4, 2007
i thought the taste was kind of lacking, and not what i expected (couldnt taste much orange or honey), but my boyfriend loved this recipe. It wasnt bad, but it wasnt what i had been expected.
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1 user found this review helpful

Crescent Chicken Bundles

Reviewed: Jun. 10, 2008
this was my boyfriends favorite dinner as a kid. After making it for me once we now take turns making it at least once a week. He uses italian bread crumbs instead of stuffing as the topper, but either way its delicious.
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0 users found this review helpful

Cheddar Ranch Dip

Reviewed: Jun. 10, 2008
made this dip for a work function and was asked to make it again. I crumbled freshly cooked bacon in mine, and used bacon bits the second time, both were good but people could tell the difference.
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Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed: Jun. 10, 2008
excellent, i did add a little dill in an attempt to copy a local greek place, and it turned out perfect. the longer you strain the yogurt the thicker sauce you will get. I had no cheesecloth so i had to improvise with a couple coffee filters taped over a bowl.
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115 users found this review helpful

Pasta Shrimp Toss

Reviewed: Jun. 10, 2008
good creamy sauce for shrimp pasta. I would have added mushrooms just to tweek it to my liking, but I was overruled by the rest of the house.
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0 users found this review helpful

Italian Cheese Bread

Reviewed: Mar. 20, 2009
Like some other reviewers I used the french bread setting. I eyeballed the quantity of cheese, and it caved a little because I used too much. But it was still quite good, flavor and texture were wonderful. I did not have "italian seasoning" so i substituted "Mrs.Dash tomato basil and garlic" (close enough for my taste, and was what I had on hand). Tasted a lot like the Italian Herb cheese bread of a certain chain of fast food Sub shops.
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Gourmet Mushroom Risotto

Reviewed: Apr. 18, 2009
My first risotto, and for once i followed the recipe, although i eyeball the amount of some things. Turned out absolutely wonderful.
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1 user found this review helpful

Mango Salsa

Reviewed: Apr. 18, 2009
like some others i used red onion rather than green. It just made more sense to me that way, and turned out wonderful. After some fridge time it will be served over grilled chicken tonight.
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Cranberry Orange Breakfast Bread

Reviewed: Apr. 25, 2009
I made this bread for my mom. Since I can't resist changing things a little in any recipe, i skipped the nuts (mom loves orange cranberry muffins without nuts), and i used 2 tablespoons of butter rather than oil, as the only oil on hand was peanut for stir fry.
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4 users found this review helpful

Restaurant Style Mac and Cheese

Reviewed: Nov. 21, 2009
i've never been a fan of baked mac and cheese, since i grew up on the box variety. This is better than the box and just as easy to make. I used 2% milk velveeta shredded my own sharp chedder and used whole wheat rotini pasta. Like another reviewer i used a bit of milk instead of the cream.
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Cheddar Biscuits

Reviewed: Nov. 22, 2009
I did not follow the recipe exactly, however my version turned out wonderful. I did not measure the cheese but rather eyeballed the amount in the mix, and I added a dash of old bay seasoning to better replicate the biscuits of a certain seafood chain. For the butter glaze I skipped the garlic salt, used salted butter and again added a dash of old bay as well as the parsley.
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Rosemary French Bread

Reviewed: Sep. 10, 2011
The flavor and intent of this bread is wonderful, but the proportions are just not right, I had to add nearly a cup of flour to get the dough looking like a proper ball, and it still fell and came out very doughy. Falling is Ok since I like moist breads and it happens, but the doughy raw texture was just terrible.
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2 users found this review helpful

 
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