ICE_PRINCESS Recipe Reviews (Pg. 1) - Allrecipes.com (1545423)

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African Chicken Stew

Reviewed: May 31, 2011
Great recipe! Used sweet potato instead of regular. Reduced peanut butter as other reviewers suggested but I ended up adding more because the peanut flavor wasn't strong enough for our tastes.
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Kabob Marinade

Reviewed: May 31, 2011
Chicken came out so tender and tasty. Marinaded for 5-6 hours. Perfect as is - no changes made.
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2 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Nov. 11, 2010
Yum - just like eating at a Chinese restaurant. BF and I made this last night. We used 1/3c lite soy sauce, 3 tsp fresh ginger, 3 TBS hot sauce and doubled everything else in the sauce. The sauce didn't thicken too much but it didn't bother us. Fresh ginger is a must! Served over steamed veggies and ginger rice. Can't wait to make this for company!
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1 user found this review helpful

Pasta e Fagioli a la Chez Ivano

Reviewed: Sep. 14, 2008
A+! I rarely make a recipe from this site without changing a little something - however this one is perfect as is.
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6 users found this review helpful

Authentic Enchiladas Verdes

Reviewed: Jun. 12, 2006
Wow! These taste just like the ones at my favorite restaurant. Next time I will double the salsa. There was not enough for my liking. I'd also recommending adding the peppers 1 at a time to the salsa so you can adjust the heat to your liking. I ended up using 3 & I like things hot. Add the broth gradually to the blender to adjust the salsa's consistance to your liking. I used monterey jack cheese because I couldn't find queso fresco. I used flour tortillas which I didn't fry. I dipped them in the salsa and then filled them with chicken, cheese & salsa. Next I rolled them up, placed them in a glass baking dish, topped them with cheese and cilantro and baked them for 30 minutes at 350 degrees. Viola!
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7 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Jan. 5, 2006
Based on other reviews, I did the following: I used 1 1/4 lbs for 2 people. First I sliced small pockets into the meat and stuffed them w/minced garlic. Then I rubbed it w/Montreal Steak seasoning. I browned it and then baked it for approx 1 hr @ 400 degrees or until internal temp was 160 degrees. For the sauce I used 1 cup wine, 1 cup beef broth, 1/2 package mushroom gravy mix and 1/4 sliced onion. I did have to use corn starch to thicken the sauce. Absolutely no leftovers!!!
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Baked Macaroni and Cheese I

Reviewed: Feb. 9, 2005
Yuck, the sauce did not taste like cheese at all!
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Indonesian Satay

Reviewed: Jan. 28, 2005
I would have given this 5 stars, but personally I like my food spicy. Next time I will add some red pepper flakes or thai sauce to the marinade to heat it up. Otherwise a fantastic recipe!
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1 user found this review helpful

Mexican Corn

Reviewed: Dec. 30, 2003
Unlike any other corn I've had and that's a good thing. Was a bit too hot for me and I like food spicy. This receipe is a keeper.
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Salsa Chicken

Reviewed: Dec. 30, 2003
Excellent! Easy to make and delicious to eat. Served with mexican rice II and mexican corn from this site. My husband went back for thirds!!
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6 users found this review helpful

Mexican Rice II

Reviewed: Dec. 30, 2003
This was restaurant quality rice. I would have preferred it a bit hotter and will make adjustments for next time. I served it along side of the salsa chicken with mexican corn. Perfect!
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1 user found this review helpful

Shiitake Angel Hair Pasta

Reviewed: Oct. 13, 2003
Disappointing recipe. I thought this was going to be a great according to other reviews. I found the sauce bland. I will continue my quest to find a great mushroom/garlic/cream sauce to serve over pasta.
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2 users found this review helpful

Baked Pork Chops I

Reviewed: Oct. 13, 2003
I hate porkchops, but liked this dish. I did add sauteed mushrooms (12 oz sliced), 1/2 white onion and 2 tsp minced garlic to the sauce for more flavor. I will definitely make this again.
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1 user found this review helpful

Chili I

Reviewed: Oct. 3, 2003
This was my first time making chili. I found it a bit time consuming to prepare, but it was worth it. I used Guinness for the beer and 4 different types of beans instead of all kidney beans. I will make one change for next time. I will omit the brown sugar. I cut it down to 1/4 cup according to the other reviews and it was still too sweet for my liking. Otherwise, a great recipe!
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2 users found this review helpful

Red Enchilada Sauce

Reviewed: Oct. 3, 2003
Incredible sauce! I made a few changes according to the other reviews. I used 1 1/2 tsp chili powder, 1/2 tsp ground cumin, 1 tsp cilantro instead of parsley, 1/4 taco sauce instead of salsa, 6 oz tomato paste instead of sauce, 1 can beef broth and added 1 can diced green chiles. My house smelled wonderful and my husband keeps asking when I will make Enchiladas for his buddies. Thanks Sara!
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1 user found this review helpful

 
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