JULIELYNMSU Recipe Reviews (Pg. 1) - Allrecipes.com (1540335)

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Salmon with Dill

Reviewed: Feb. 19, 2013
So easy, so delicious, will definitely be making again. Thank you for sharing!
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Steak and Rice

Reviewed: Feb. 19, 2013
It was tasty, but I agree with the other reviewers that it was quite salty and a little too bland, even after cutting the bouillon in half and using low-sodium soy sauce. I'll probably make it again, but will continue to cut down on the sodium and add some spice for more flavor. Good start, it just needs a couple tweaks.
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1 user found this review helpful

Apricot Lentil Soup

Reviewed: Jan. 9, 2013
As suggested, I doubled the amount of spices, next time I'll probably add a bit more, because we love spicy, but man was this delicious! Will definitely be making again and again!
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Scrumptious Gourmet Broccoli and Brie Quiche

Reviewed: Dec. 9, 2012
Delicious!
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Asian Style Country Ribs

Reviewed: Dec. 5, 2012
Too sweet and salty for our liking, and that was after I cut the brown sugar in half and didn't put in the full amount of soy sauce.
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Eggs Benedict with Salmon

Reviewed: Oct. 23, 2012
Pretty easy to make, and it was a huge brunch hit!
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1 user found this review helpful

Chicken Savoy

Reviewed: Jan. 10, 2009
Great dish that was a big hit with the entire table! Per a previous suggestion, I used 4 cloves of garlic, used almost 1/4 c of olive oil and a dash of red pepper flakes. I also marinated the chicken for several hours before cooking it, which I did at 425 for 45 mins. I waited until 10 mins before the end of cooking to add the cheese. Results: still a mild garlic flavor, but the balsamic vinegar really sets the dish. I will DEFINITELY be making this again. Thanks so much!
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2 users found this review helpful

Peking Duck

Reviewed: Dec. 20, 2008
This was the first time I had ever made duck, and with my friends as the guinea pigs to test it, it was a big two thumbs up all around. Just a note of something I didn't notice till after the duck had cooked - steam it with the lid off, not on - which is what I had done. It still came out fine, just had a lot of water with rendered fat in it. For the duck sauce, I used grape jelly instead of plum, and it still was delicious and did a great job of complimenting the duck. Incidentally, a wise friend suggested I skim the fat from the water, and I used it to roast red skins to serve with it. I also served Japanese Green Beans (recipe also available on this site) with high approval all around.
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5 users found this review helpful

Tilapia with Creamy Sauce

Reviewed: Dec. 15, 2008
I doubled this recipe for a family gathering, and it was a big hit. Followed previous suggestions to cut lemon juice in the sauce down by half, and it turned out great. Additional suggestion, make the sauce ahead of time so the dill's full flavor can come out. Over all, nice and light, would definitely make again!
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21 users found this review helpful

Easy Shake and Bake Chicken

Reviewed: Oct. 26, 2008
Delicious! I scaled this down for 2, and it was a huge hit with the pickiest of eaters. I'm definitely going to use this again soon!
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Arrabbiata Sauce

Reviewed: Aug. 13, 2008
Amazing. The sauce is a perfect combination and definitely a new favorite!
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Bacon Feta Beans

Reviewed: Mar. 31, 2008
I scaled this for 12 on Easter, and it was a huge hit. I had tested it out the night before on a couple girlfriends and made a couple changes that I believe really helped the dish. 1) Increased the garlic (doubled it) 2) Chopped a medium onion up and threw it in the pan just as the bacon was finishing cooking. Then when I threw the bacon in with the beans the onions went in too. Combined with the garlic it gave it just the flavors it needed. It was such a hit everyone was asking for the recipe!
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22 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Mar. 31, 2008
I made this for Easter, (12 servings) and it was a huge hit. I agree with a couple other reviewers in that there was too much sauce, so next time I'd cut down the butter a bit. But overall, there were 12 very happy people with this dish.
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1 user found this review helpful

Hot Chicken Dip

Reviewed: Sep. 25, 2004
I really like this recipe, and it was a huge hit at my party. My only criticism is that it could be a little spicer and I added some shredded cheddar, and it made it even cheesier! The cream cheese is nice for thickening it, but I thought it need a little more "cheese" to it - since all the canned soup took away from it. I threw in some chopped bannana peppers and people were asking for more!
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37 users found this review helpful

 
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