CHRISCOOKING Recipe Reviews (Pg. 1) - Allrecipes.com (1546765)

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A Pad Thai Worth Making

Reviewed: Apr. 13, 2015
My family really liked this! I didn't have bean sprouts so I used cabbage for the crunch. Also, I used one extra egg and omitted the shrimp & garlic chilli sauce to keep it mild for the hubby. It was tasty but I think next time I would reduce the fish sauce just a bit and add a bit more soy sauce and garlic for a bit more flavor since I have to omit the chili/garlic sauce. Lastly, I did soak my noodle in hot water to speed up the soaking time. It was very good! Thank.
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The Best Spinach Salad

Reviewed: Oct. 9, 2014
That salad itself was good, the dressing was not. I did not care of the taste of ketchup in the dressing. It ruined it for me. Will not make again.
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The Best Potato Salad

Reviewed: Jun. 17, 2014
This was a hit at my BBQ! I 1 & 1/2 the recipe and didn't make any changes except to decrease the relish just a tiny bit (it would have been fine either way). Oh, I did peel my potatoes and cube them before boiling and then let them cool on the counter because I felt it saved time, and I was making they day before so I new it would get a good chill. I recommend making a day ahead if you can. As for the flavor. It was just right! Not too much mustard flavor, it was delish! I had about 15 people over and it was plenty @ 1.5 of the recipe but I had no leftovers. Everyone really enjoyed it! It's a keeper!
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Sesame Noodles

Reviewed: Feb. 10, 2014
I love these noodles! They were easy and delicous! I did leave out most of the chili sauce because my husband doesn't do well with spice, but I think they would have been even better with the chili. Great side dish for any Asian dish. Thanks for a keeper!
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Unbelievable Chicken

Reviewed: Aug. 5, 2013
This is my FAVORITE chicken marinade recipe from this site, and I have tried many! Great flovor without being salty or too strong. I used leg/thigh quarters & breasts w/bone and skin. Put them in the marinade the night before and grilled when I got home from work. Delish!!! Note: watch your flame, cook on low-med/low so your marinade/skin doesn't burn like mine did. Even with that, it was really good. Can't wait to make again!
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Chicken Apple Sausage with Cabbage

Reviewed: Jul. 23, 2013
I really liked this dish. I think the Dijon mustard is a must! I ate half of my plate before remembering the mustard and I liked it so much better with it. My husband even liked it and he didn't even know it was healthier chicken apple sausage. It has a bit of sweetness but the salt, pepper & mustard really balanced it out nicely. Will make again for sure! Thanks for another great recipe Chef John!
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Grilled Marinated Shrimp

Reviewed: Jul. 16, 2013
This was really good. My family enjoyed the flavor of this shrimp and it was easy. Mine did take a bit longer than stated but followed recipe otherwise. Thanks!
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The Old Boy's Strawberry Pie

Reviewed: May 27, 2013
This was a BIG hit at my Memorial Day BBQ! Everyone LOVED IT! My only minor complaint is with the directions as written. First when making the topping and you are mixing the flour/sugar mixture with the butter, it does NOT get fluffy. Mix with a fork or pasty cutter or even a mixer to a crumble. Second, after coating the strawberries in the flour/sugar/cornstartch mixture, coat well, then disgard the extra flour mixute. Do not put it all in the pie shell, it is too much thickener. Aside from that, it was easy and tasted great. Thanks for a keeper!
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Cream Cheesy Cubed Zucchini with Lemon and Oregano

Reviewed: May 8, 2013
I am usually a big fan of Chef John's recipes but this is not one of them. Followed the directions with the exception of the red pepper flakes and redued the cyanne because my family prefers less heat, but everything else was done as written. Felt it was too oily and didn't really like the creame cheese in this dish. Will stick to our steamed or grilled zucchine. Thanks anyway Chef John!
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Pork Tenderloin Diablo

Reviewed: Apr. 28, 2013
This was very good! I had a 4lb tenderloin so I tripled the sauce. I did only use 1/3 of the cayenne because my family doesn't like "heat" too much (also used standard creamy horseradish). The sauce was very good, but my duaghter is not a mustard fan so I served it on the side. Half of us loved the sauce, other halt (the ones that don't like mustard) didn't care for the sauce. I did have to cook my tenderloin about 15-20 mins longer due to it's size, so plan according to the size of your tenderloin so your sides dont get cold waiting for the meat to reach 145-150 degrees. The tenderloin is wonderful prepared this way and you can use one of Chef John's other pan sauces if you want. Thanks again for another great recipe Chef John!
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Sweet Potato Pie I

Reviewed: Mar. 19, 2013
This pie was good but not GREAT! I have had a great sweet potato pie before so I am on the hunt for something like that. I cooked this pie an additional 20 mins and it was still not super firm like pumpkin but firm enough to cut. This pie didn't wow at all, but wasn't bad.
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Chewy Chocolate Cookies I

Reviewed: Mar. 19, 2013
These were a big hit. Great chocolate, chocolate-chip cookie. They were soft and chewy and when baked a bit longer the edges got crispy but the center was still soft & chewy. Be sure you beat your butter and sugar for a while (3-5 min minimum), don't skimp on this step. Will make these again! Thanks for a great recipe.
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Aw-some Coleslaw

Reviewed: Mar. 19, 2013
This was a very tasty cole slaw. Not too sweet or tangy and it was great with our beef dip sandwiches. Will make again to go on pulled pork sandwiches. My only change was to add celery seed because I love it. Also, you can make this ahead of time for a quick dinner.
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Quick Chicken Piccata

Reviewed: Mar. 19, 2013
This was delicious! I followed the recipe with the exception of the lemon juice. I reduced the amount and only used 3 Tbsp. as other reviewers suggested. It was perfect! This is one I will make again and again. Quick, tasty, filling and a refreshing change to basic chicken breast and pasta. I did serve it over thin spaghetti and a side of steamed veggies. Thanks for a great recipe Chef John!
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Slow-Cooker Pepper Steak

Reviewed: Mar. 10, 2013
This was pretty good, I cooked mine on low for 6.5 hrs and it was too long as the meat was a litt overdone. I didn't like it over rice. Only change I made was to use one red and one green bell pepper. I will make it again but next time I will cook it for about 5-5.5 hrs on low and I will double the liquids to creat more sauce for serving over rice.
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Beef Stew VI

Reviewed: Dec. 2, 2012
This stew came out just right for a rainy nights dinner. The meat and veggies were tender and flavorful. I used a little onion powder, garlic salt, and steak seasoning when cooking the meat, and it was just right. Served with warm bread.
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Lemon Lush

Reviewed: Nov. 27, 2012
I made this for Thanksgiving and my whole family really liked it. I did change the crust to a vanilla waffer crust. I used a little more than 1/2 a box vanilla waffers crushed, 1/2-3/4 stick butter melted, & 1/3 cup sugar. Mix together and press in bottom of dish then followed the recipes for the cream cheese, lemon pudding & cool whip topping. It was VERY GOOD! Will make again for sure. Would be good with banana, coconut, or vanilla puddings as well.
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Mini Pineapple Upside-Down Cakes

Reviewed: Jul. 29, 2012
I really like this recipe. The only changes I made was to use a bit more brown suger/butter mixture and place the cherries in before baking. Oh, and I made them in cupcake pans, not larger muffin pans. It made about 28 cupckes and they were delish!!! Recevied many compliments. They are best served within a few hours of making. Oh, and I only needed one can of pineapple rings that I ended up cutting into chuncks. Be sure to spray the pan with Pam first to ensure they pop right out. This one is a keeper.
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Sam's Famous Carrot Cake

Reviewed: Jul. 3, 2012
Very good!! I made cupcakes and they were moist and flavorful!! This is a keeper!!!
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Garlic Chicken Stir Fry

Reviewed: Jul. 3, 2012
This was very good. I used about 4 cloves of garlic and it was fine... Also, used whatever veggies I had on hand. I think that is what is great about this recipe is that your can adapte to what meat/veggies you have. The sauce was tasty without being salty or heavy! I doubled the sauce and didn't need to. Next time I wont. Served over white rice. Nice healthy dinner!
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