almillxy Recipe Reviews (Pg. 1) - Allrecipes.com (15292711)

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Disney's Ratatouille

Reviewed: Jul. 29, 2014
I've made this recipe several times and it is always delicious. When I am cooking for myself I don't get too fussy with the careful layering, but it would be beautiful for a dinner party if I did take the time to do that. I take leftovers to work and everyone is jealous.
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Connie's Zucchini "Crab" Cakes

Reviewed: Sep. 1, 2012
I just made these tonight and they were great. I didn't go into this expecting them to taste like crab, so I wasn't disappointed...instead I found this to not only be easy, but such a big payoff in flavor, economy and the "impress your friends" factor. I did not drain my zucchini so I had to wash my hands after forming the third one. The first two were not as flat so I cooked them for 1 minute to get the inside cooked...when I cut them with my fork delicious steam poured out, yum! A great appetizer.
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Best Spanish Rice

Reviewed: Jan. 26, 2013
Very simple and turned out great. I used Paul Newman's Own Mild Salsa and a bit of salt and pepper. Excellent alongside spicy tacos.
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Zucchini Bread VII

Reviewed: Aug. 24, 2013
I have to give 5 stars because everyone loved this recipe with these changes: 1 cup shredded zucchini, 1 cup shredded apple (Macintosh), used 1 cup organic non-gmo canola oil, used 1 cup pecans. Great with vanilla ice cream.
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Carrot Cake VIII

Reviewed: Oct. 22, 2013
This cake is delicious and I will definitely make it again. I made two changes. First I made my own pumpkin pie spice using a recipe that I googled. Second, I split the batter into two 9 x 2" round cake pans, prepared with vegetable oil and flour. Baked at 350 degrees until a skewer came out clean. To make a layer cake required doubling the frosting recipe.
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Lemon Chicken Orzo Soup

Reviewed: Feb. 19, 2014
Delicious recipe. I reduced to 8 servings. I began by sautéing the vegetables and herbs, then added one bone-in chicken breast which I had chopped into two pieces. I covered and simmered for 20 minutes. I then added two 32oz cartons of chicken broth and brought to a boil. Removed chicken to cool then chopped it into small cubes. I then finished recipe as directed except I substituted kale for the spinach and omitted the Parmesan cheese. Will definitely make this again.
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Irish Shepherd's Pie

Reviewed: Mar. 18, 2014
I made the following changes: I halved the recipe substituting ground beef for lamb, thyme for rosemary, mixed vegetables for peas and carrots, and I used half each mashed potato and cauliflower for the topping. I soaked up the excess fat with paper towels before adding the flour, then fooled the directions as listed. This dish was absolutely delicious!
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Spicy Honey-Roasted Chicken

Reviewed: Apr. 1, 2012
I made this pretty much as the recipe states except I used a smaller fryer (about 4 pounds). Since I only had about 1/3 cup of honey made up the difference with some Asian sweet chili sauce (there was more than enough mixture to coat the chicken inside and out). I cooked it in an open cast iron dutch oven for the first 30-45 minutes at 400. I glazed it a couple of times. For about the next hour I cooked it with the lid on at 350 (to ensure that the chicken was cooking through)...the glaze really bubbled and it practically braising. I removed the lid and let the skin finish to a crispy brown. The chicken nearly falls off the bone and I could literally cut it with the serving spoon that I used to take it out of the dutch oven. The taste is excellent. I really don't know how it could be improved, however I did use the older spices in my cabinet as I am in the process of replacing them with organic. The chicken was of high quality, free range, vegetable fed, locally raised purchased at Whole Foods which I recommend, it is not that much more expensive. I will definitely make this for friends. It seems like it would be better paired with some sort of slaw and fries than roasted potatoes as shown.
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My Amish Friend's Caramel Corn

Reviewed: Dec. 25, 2013
This recipe is a great starting point...I recommend using salted butter (never use margarine, it is unhealthy) and adding a tablespoon or two of molasses. I added the peanuts to the caramel mixture before mixing with the popcorn. While using a paper bag has some advantages, I think it wastes too much caramel sauce, so I used the biggest mixing bowl I have and it worked just fine. I found that 200 degrees is not hot enough to perform the final baking steps, so I turned it up to about 225-250.
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