TruCooking Recipe Reviews (Pg. 1) - Allrecipes.com (1532924)

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Tropical Salad with Pineapple Vinaigrette

Reviewed: Aug. 23, 2004
I just served this to a party of 100 for a Hawaiian Luau. Lots of people asked for the recipe and said this was delicious. I made some changes to the vinaigrette. I used Rice Wine Vinegar instead of Red Wine Vinegar and added fresh ginger and garlic to the dressing to add depth to the taste. Also added a little sugar to balance the flavors.
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77 users found this review helpful

Caribbean Grilled Chicken Breast with Pineapple Salsa

Reviewed: Aug. 23, 2004
I used the Salsa part of this recipe for a side dish to go with another recipe I have for Caribbean Jerk Chicken, for a party of 100. Lots of compliments and people asking for the recipe.
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0 users found this review helpful

Kathy's Award Winning Barbeque Sauce

Reviewed: Apr. 3, 2004
If your looking for a BBQ sauce that tastes a like the KCity brand - this is it! As I like bbq sauce to be a little sweet, a little spicy, and have a deep rich taste, this is got to be my favorite. After my spouse and I tried several BBQ recipes one night (in small portions), compared ingredients, we noticed that the key ingredient that makes this recipe is Molasses. As he is more the 1 tomato to 4 parts vinegar type that they serve in the Carolinas, he chose a different recipe. As for me - this recipe is perfect!
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1 user found this review helpful

German Chocolate Cake III

Reviewed: Mar. 19, 2004
I agreed with the others and doubled the filling/frosting. This cake not only looked good, tasted delicious. I put the semi-sweet chocolate in a small ziplock bag, cut the tip and made a nice criss cross pattern on top, followed by a circle outline just on the top. Looked great too!
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Strawberry Spinach Salad I

Reviewed: Mar. 19, 2004
I served this at a dinner party, all the plates came back empty. I added a few drops of sesame seed oil (found at the Asian grocer)and used shallots in the dressing and served the salad with a few shallots sliced up.
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2 users found this review helpful

Cream of Fresh Asparagus Soup II

Reviewed: Mar. 19, 2004
A very nice simple recipe that hits the spot. I used Creme Fraiche instead of milk and sour cream. Also cut off the tips of the asparagus and boiled them in salt water for about 4 minutes, saved them for garnish and I sauteed my onions in the beginning.
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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Mar. 19, 2004
This is especially good using Sharp Cheddar Cheese. Everyone asked for seconds. I've made a lot of Au gratin potatoes and it's the Sharp cheddar that makes it especially good.
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1 user found this review helpful

Irish Soda Bread

Reviewed: Mar. 19, 2004
I just served this at a dinner party - got rave reviews. I left out the caraway seed (because the client doesn't like them), and used sultanas instead of raisins. It's very moist and reminded me of a very moist scone, but in a big cake like size. I made the recipe for 10 people, used a rectangle baking dish, and cut it into slices to serve. Un-cut it stayed warm for a very long time. Many asked for seconds. We served this at a supper, but would be great at a brunch or served at a coffee.
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Japanese Ginger Salad Dressing

Reviewed: Sep. 3, 2003
This recipe is pretty good, but I made a couple of changes. I used 3 Tablespoons of honey and only 1 teaspoon of ginger, plus I added sesame oil to taste. On the salad I added chow mein noodles to use as croutons.
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12 users found this review helpful

Restaurant-Style Coleslaw II

Reviewed: Jun. 24, 2003
I do a lot of catering and I've tried lots of coleslaw recipes looking for the multi-purpose recipe to go with all BBQ's and Seafood menus. This is the one!
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1 user found this review helpful

Red Enchilada Sauce

Reviewed: May 22, 2003
This is a very tasty sauce! I made only minor changes, using the tomato paste instead of tomato sauce, used a little more fresh onions, added green chilies, used beef broth instead of water and left out the salsa.
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Chicken Enchiladas I

Reviewed: May 22, 2003
This is delicious! I agree with the others that the extra water is not needed. I cubed the chicken but it turned to shredded chicken by adding the water and stirring. I used the already roasted chickens that you can buy at the grocers - they are already flavored from the brining technique they use. Instead of the taco sauce to cover I also went the recipe for red enchilada sauce to cover these great tasting enchiladas!
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Taco Pizza

Reviewed: May 20, 2003
This is better than I remembered! Directions were very easy to follow and timed well. Mine ended up needing 20-25 minutes to cook. We topped ours (after cooking)with lots of chopped iceburg lettuce, fresh diced tomatoes, spring onions, sliced black olives, little more cheddar cheese and passed the sour cream and salsa!
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2 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: May 20, 2003
Taste is very good but I would reduce the amount of milk and pepper. Let your guest put on their own pepper. This can be made ahead of time and put in for the last bake just before eating. I didn't think the bacon was needed, but added a nice touch at the end. Also Thoroughly mash potato flesh before adding sour cream and milk.
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3 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: May 20, 2003
If you are looking for an easy to prepare show stopper, this is it! No changes needed to this recipe. It's perfect! It's delicious both hot and cold. I am a personal cook for others and this is definitely a keeper.
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4 users found this review helpful

Chicken Enchiladas II

Reviewed: May 18, 2003
This was perfect. I was just what I was looking for. I just made these for a Tex-Mex dinner party for 12. Everyone loved them. I would add a little more garlic to the white sauce though. I purchased a couple of already roasted chickens from the store to shred, as they are already brined (and tasty!). Delicious!
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Taco Salad III

Reviewed: May 18, 2003
I served this at a tex mex party and everyone loved it. I left out the meat though, because I was serving it with enchiladas and tacos. Make just what you need, as it doesn't last for the next day. I had everything cut up seperate and did a quick mixing just before serving. I used the chips as a bedding on the bottom of a large bowl and put a few chips on top for garnishing. I will use this recipe again.
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57 users found this review helpful

 
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