Caroline C Recipe Reviews (Pg. 15) - Allrecipes.com (1509368)

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Caroline C

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The Captain's Famous Jambalaya

Reviewed: Feb. 9, 2009
With a few tweaks this turned out great, but I can't see how it would take an hour to cook the chunks of fish. I added mine (I used cod plus a few shrimp) about 20 mins towards the end of the cook time, and that was perfect. Other changes I made were to omit the file powder and ground cloves (didn't have any) and I used chicken broth instead of mushroom. Finally, I made the rice in the rice cooker then just poured the jambalaya over the top. Very tasty. Thanks!
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Fast Chicken Soup Base

Reviewed: Feb. 5, 2009
I stopped by my local grocery store late last night, and saw they were selling off rotisserie chickens for a buck a piece. I nabbed the last two. Bargain! Of course, nothing beats homemade chicken broth, but this was a fantastic substitute. I'm not a huge thyme fan so I used an Italian herb blend instead. I also threw in a small diced potato. With some additional seasoning (pepper, a little salt, and garlic powder) this turned out much better than I expected. Next time I'll add pasta and some canned corn to make it even heartier. Thanks!
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Cherry Almond Smoothie

Reviewed: Feb. 5, 2009
I made this with strawberry yogurt as I couldn't find cherry. I liked the almond taste but wasn't crazy about using canned mandarins (the flavor was just ok for us; a little too subtle). I'll make this again when Colorado peaches are in season.
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4 users found this review helpful

Curried Shrimp Bisque

Reviewed: Feb. 5, 2009
Oooh, this was good! I roughly chopped up the shrimps for the bisque but garnished it with a huge tiger prawn (tiger shrimp? Not sure of the difference). I diced the onion a little chunkier than the celery, and used a small splash of Marsala wine instead of brandy. The green onion sprinkles were pretty, but next time I think I'll use fresh chives. This was super delicious. Thanks so much!
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7 users found this review helpful

R. B. Miller's Gyro Meat

Reviewed: Feb. 3, 2009
The only changes I made were to add a little fresh mint, and I decreased the rosemary and marjoram. The meat turned out a little dry but that was nothing that a drizzle of tzatziki sauce couldn't fix. Served it sliced in pitas with tomato, onion and shredded lettuce. Very good. Thanks, R B Miller!
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16 users found this review helpful

Braised Tofu

Reviewed: Feb. 2, 2009
I've made so many mistakes cooking tofu in the past. It's usually just ended up a bland ugly mess. For this recipe, I marinated cubed extra-firm tofu overnight in a mixture of hoisin sauce, oyster sauce, Thai chili and garlic paste, sesame oil, and minced garlic. I then pretty much followed the recipe, although I ended up adding a bit more oyster sauce to the mix. I served it over angel hair pasta, with a sprinkle of sliced green onions. Good stuff. Thanks, Melissa!
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5 users found this review helpful

Chili Colorado

Reviewed: Jan. 29, 2009
This doesn't resemble any chili that I've had here in Colorado, but it was still pretty good. I fiddled around with the seasonings a little, and probably should have added a can of pinto beans. Served it over brown rice. Not bad at all. Thanks, Ron!
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11 users found this review helpful

Sassy Sausage and Black Bean Soup

Reviewed: Jan. 29, 2009
The only changes I made were to use extra spicy Andouille sausage, and I added some onion and garlic powders. Oh, I also omitted the water as I wanted it to be more of a stew. If I were to make it again - which I probably will as it was so quick, easy and tasty - I would add a can of corn. Thanks!
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Southwestern Corn Bread

Reviewed: Jan. 27, 2009
This turned out kinda bland with a heavy cakey texture. The only change I made was to use full-fat extra-sharp Cheddar (I upped the amount too). It needs more salt, and maybe some garlic. I would probably add a small can of creamed corn too.
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1 user found this review helpful

Grilled Chicken Breast with Cucumber and Pepper Relish

Reviewed: Jan. 27, 2009
Even with a few tweaks, this was still pretty mediocre. I marinated the chicken for about 16 hours (added a little garlic powder to the mix), used fresh cilantro instead of parsley, and also squeezed half a lime into the relish. I probably should have pounded the chicken thinner so that it absorbed more flavor (also could have added some Chipotle powder), and some fresh jalapeno would have been a nice addition to the relish. Oh well. Thanks anyway!
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5 users found this review helpful

Nutty Apple Crisp

Reviewed: Jan. 19, 2009
I made this with a combination of Galas and Granny Smiths (both peeled), and I used crushed walnuts and pecans. If I were to make it again, I would add a little cinnamon to the nutmeg. This was amazing served with vanilla ice cream. I'm not a big dessert fan, but this was awesome. Thanks so much!
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Bahama-Mama Pork Chops

Reviewed: Jan. 15, 2009
I browned some diced onion before adding the pork chops. Also omitted the raisins as I dislike them. The sauce was absolutely delicious (the sweet/spicy is fabulous!), so I ended up doubling the quantity. I think this would work really well with chicken too. Thanks!
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Refried Beans Without the Refry

Reviewed: Jan. 15, 2009
I've had this bookmarked for well over a year. I'm kicking myself for not making it sooner! I softened the onion and garlic in bacon grease in the crockpot before adding the beans and seasonings. I used a whole diced jalapeno because I didn't think half would provide much heat. Everything was done after about 4 hours on high. I'm never buying canned refrieds again. Good stuff. Thanks!
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Pork Green Chile

Reviewed: Jan. 15, 2009
If you're into spicy, this is probably going to need a bit of tweaking. I made it with three large jalapenos plus four small habaneros. It was way too much for me but perfect for Husband. I decreased the water, and used way more tomato sauce. I also threw in a couple of chicken bouillon cubes for salt/extra flavor. I thought it was still missing something so I added the juice of a lime. It worked better than I thought. With a few changes, this turned out great. Thanks!
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32 users found this review helpful

Orange-Ginger Chicken and Veggies

Reviewed: Jan. 13, 2009
The only changes I made were to omit the bell pepper (we only really like it raw, in salads) and I added the orange zest a little at a time til it was right for us. I didn't add the orange segments at all. I julienned the carrots as I wanted them to keep their crunch. Served it over brown rice, and it was very tasty - the spicy kick pairs nicely with the subtle citrus flavor. Thanks, Nancy!
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4 users found this review helpful

Fragrant Lemon Chicken

Reviewed: Jan. 8, 2009
I made this with Cornish hens. I decided to cook them in the oven as I LOVE crispy chicken skin, and it never turns out well for me when cooked in the crockpot. I used lemon pepper, and would double the lemon juice/zest if I were to make this again. I served it with Roasted Garlic Mashed potatoes and plain fresh green beans - one of the best meals I've made in a long time. Thanks so much!
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Roasted Garlic Mashed Potatoes

Reviewed: Jan. 8, 2009
I agree with victoria and Heather - double the garlic, and stir in some grated Parm. With these changes, this recipe is godly. Thanks!
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2 users found this review helpful

Colorful Kielbasa

Reviewed: Jan. 8, 2009
Sure this is nothing gourmet, but it's great for when you're running low on groceries and/or dont have much time in the kitchen. The only changes I made were to saute half a diced onion before adding the kielbasa, I used fresh mushrooms, and I pre-cooked the rice. I agree with another rveiewer that it might be better with bowtie pasta. This is a quick, inexpensive and versatile recipe - you could add bell peppers or corn, use a different cream of whatever soup, etc etc. Thanks!
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3 users found this review helpful

Yakisoba Chicken

Reviewed: Jan. 6, 2009
I've never had Yakisoba Chicken before, so I have no idea if this is authentic or not. All I know is that I made this as written, and found it pretty bland and sour. I ended up adding a little sesame oil, some ground ginger, and a pinch of white sugar. Oh, and it was only when I went to get the noodles from out of the fridge that I discovered that I'd bought the Udon variety. Oh well. All in all, it turned out super tasty. Next time, I'll up the amount of onion. Thanks!
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Portobello Mushroom Ravioli with Prawns

Reviewed: Jan. 5, 2009
The only changes I made were to omit the capers (I hate them), and I used a combination of apple juice and Marsala wine as that's what I had on hand. This is such a delicious dish, and so easy to make too. Don't skimp with the Parmesan - it absolutely makes it! Thanks so much, Michelle!
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7 users found this review helpful

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