CelticKel Recipe Reviews (Pg. 1) - Allrecipes.com (1513842)

Asian Salad

Reviewed: May 15, 2011

I give this 5 stars because it is always a crowd favorite and I am usually asked for the recipe. BUT I make a couple changes worth sharing. First, I use baby spinach with either red cabbage or shredded broccoli mix added. Second, I buy the oriental raman noodles because I add the seasoning flavor packet (to taste about 1/3) to the dressing after it is cooled. Thanks Juanita, it is what I was looking for!

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1 user found this review helpful

Huevos Rancheros

Reviewed: Jun. 7, 2010

Quick, easy and delicious!

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Banana Cake VI

Reviewed: Oct. 28, 2007

This cake was excellent. Very moist, which was important to me. I used the milk/lemon juice substitue for buttermilk and cooked in a 9x13 glass pan at 325 for 45 minutes. I did not do the freezing step (I don't think it was necessary). I used a topping my mom used to make: Melted butter with brown sugar, chopped nuts and coconut. Yum!

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Cuban Pork Roast I

Reviewed: Aug. 5, 2004

This was EXCELLENT! I made no changes and let it marinade for 24 hours. The flavor was just wonderful. This is a household favorite. Thanks!

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Chicken Kabobs Mexicana

Reviewed: Aug. 5, 2004

This was very good, but adding fresh garlic made it even better. I also used it on skinless chicken legs and let it marinade for a couple hours. The whole family likes this one. Thanks for sharing.

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1 user found this review helpful

Fresh Asparagus and Chicken Casserole

Reviewed: May 24, 2004

Excellent and easy. A few changes though. I omitted peppers, added 1/2 cup white wine after sautéing onion and added asparagus with celery & chix stock. I also added 1/2 tsp. rosemary, salt and pepper (maybe more, I didn't measure) with the sour cream. I then added prepared rice to the mixture (no layering) and blended in fresh parm cheese and some swiss, and finally a little more of both cheeses on top to bake in stoneware casserole dish. Some complained it was too bland but my stock is well seasoned which probably helped the overall flavor. Both kids (4 & 7) had seconds - not a regular occurrence. Thanks, we love it!

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Cheesy Artichoke Dip

Reviewed: Apr. 15, 2004

I have made this a number of times and every time I get very high compliments. I don't change a thing, but it can be a very heavy/rich for those watching their fat intake. Excellent though!

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17 users found this review helpful

Penne and Vodka Sauce

Reviewed: Apr. 15, 2004

Made this twice already and we all think it is excellent! I did add a clove of garlic with pancetta and some sugar to the tomato sauce to tone down ph. Added shrimp this time as suggested and loved it even more!

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Rempel Family Meatloaf

Reviewed: Apr. 15, 2004

Boy I LOVE a good meatloaf, and this is it! Only change I made was to use breadcrumbs because I had no crackers, and I used onion/mushroom soup mix. I also cooked in a stoneware loaf pan, and this was cooked to perfection. Did not dry out as some meatloafs can. Thanks!

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Sirloin Tips and Mushrooms

Reviewed: Apr. 15, 2004

Excellent! The whole family liked this. I did add onion with garlic when browning the beef. I also used fresh mushrooms and sherry due to lack of wine. Served over egg noodles and with steamed string beans. This was quick and easy, a good week night meal.

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Blue Cheese Burgers

Reviewed: Oct. 27, 2003

These ARE the best burgers! I do add larger quantities of seasonings listed (esp. blue cheese), but they are excellent! We ate them all summer long. I usually make a large batch, let them sit in the fridge for a few hours and then freeze the extra patties for next time - we love these!

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4 users found this review helpful

Apple Pork Chops

Reviewed: Oct. 27, 2003

My husband made this for us one night, and we loved it! He followed all of the steps with no extras, and it is perfect as is.

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Quick Artichoke Pasta Salad

Reviewed: Oct. 27, 2003

This was very good. I did extra on the seasonings (as I usually do), but other than that it really was a hit for the crowd. The only problem is that most people are turned off by artichokes....until they try them! Really try to marinade it for 4 hours, it is better!

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10 users found this review helpful

A Southern Fried Chicken

Reviewed: Oct. 27, 2003

This batter is exactly what I was looking for. Next time I'll use a little more bbq and worcestershire for 'kick'. I'm anxious to use it on larger pieces of chicken, all I had on hand was a bag of wings - but the kids really loved it that way. Oh, I used a deep fryer so it was especially easy to cook.

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3 users found this review helpful

Bacon Mushroom Chicken

Reviewed: Oct. 27, 2003

Very tasty and easy. A little too greasy though. I pre-cooked bacon half way, and broiled the whole dish for about 10 minutes at the very end. Next time I will try boneless, skinless or trim a large portion of skin to reduce grease. Fresh mushrooms, flour and little more salt are needed.

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Carne Adovada

Reviewed: Oct. 27, 2003

This was excellent! I followed the recipe as stated and found it easy. I served it for the very first time to 10 dinner guests for a 'Mexican' night. Some how I always try out new recipes for the fist time when entertaining. My husbands says it's risky business but I have yet to serve a 'flop'. 5 quests left with the recipe!

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Chicken With Mushrooms

Reviewed: Oct. 2, 2003

Very easy & very quick. My three year old was able to help. It was crunch time, needed a meal, looked this up and made it exactly as stated. It's a great staple because the ingredients are always on hand and the whole family liked it. Now that I have read the reviews, I plan to doctor it up with a few of the suggestions. This dish has 5 star potential. But as is: it's really perfect for a great quick family dish! Thanks Kim, it's going in the recipe box.

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Baked Pork Chops I

Reviewed: Jun. 18, 2003

This one went over very well. I added sauted mushrooms and decreased overall cooking time by 20 minutes as others suggested. Very moist, tasty chops the whole family loved. Thanks!

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3 users found this review helpful

Fettuccine Alfredo V

Reviewed: Jun. 4, 2003

A hit! I Decreased butter as others said, and sauted 6 oz prosciutto with the garlic. I had no cream so I used whole milk and thickend it with some cornstarch. I also added 10oz box of frozen peas to the pasta in the last few minutes of boiling. Next time I may use more milk/cream to stretch the oh-so-good alfredo sauce a little further! My husband said it was a great meal to come home to, Thanks!

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11 users found this review helpful