Sandra G Recipe Reviews (Pg. 1) - Allrecipes.com (15649702)

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Sandra G

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 6, 2015
I followed the recipe exactly including the flour and used the amount of chicken, garlic, mushrooms to suit my appetite and taste. I halved the sauce ingredients. I like anything vinegar, but am not terribly keen on balsamic, as for me it is too sweet. However I always have a bottle in the larder and so used it. I enjoyed it, but it was just on the verge of being too sweet and therefore inedible. It is a simple recipe and quite pleasant, but next time I will either use other vinegar, or mix balsamic with other vinegar.
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Lemon Chicken Piccata

Reviewed: Feb. 15, 2015
Super. I followed the recipe exactly.
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Toffee Cherry Butter Tarts

Reviewed: Feb. 7, 2015
Far too much sugar. Too much cherries. They were nice. I think it is the toffee that makes it. May make it again.
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Apple Raisin French Toast Strata

Reviewed: Feb. 7, 2015
This is a fancy good old bread & butter pudding. I can't buy raisin bread so I used ordinary bread and I had raisins macerating in cognac. It was absolutely delicious The only thing was that the apple slices remained firm, so the next time I will cook them in the butter first. Also. for me, this is a dessert. and I certainly would not like it for breakfast. Yuk! Yuk!
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Apple and Bacon Grilled Cheese

Reviewed: Feb. 7, 2015
I cooked this in a Croque Monsieur machine, which I imagine is about the same as the one mentioned in the recipe. The recipe really appealed to me. However the apple remained firm and so one could hardly taste it. For the next try I intend to cook the slices in the bacon fat. I buttered the sandwich on both the outer sides as I would normally for a toasted sandwich.
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Superb Sauteed Mushrooms

Reviewed: Feb. 3, 2015
A pleasant way of eating mushrooms.
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Aioli

Reviewed: Dec. 28, 2014
I have been making aioli for 40 years or more. The trick (like mayonnaise) is to go slowly, oh so slowly with the oil in the beginning. I think 4 cloves of garlic is far too much for 2 eggs and 1 cup of oil, but it depends on the size of the cloves. I don't chill anything and I don't use a blender or a whisk......just a plain old wooden spoon. If the whole thing won't 'take' after a while and it looks curdled, use another yolk in another bowl and pour the mix into it , slowly, until it has taken and then go ahead.
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Chef John's Bourbon Glazed Carrots

Reviewed: Oct. 1, 2014
I liked it. I only put in a small amount of sugar and just added little by little. Actually as carrots are already a sweet vegetable, it doesn't need much. The only other thing.....if I put alcohol in a dish, I prefer to flambee it. The sauce tastes much better.
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Bill's Blue Cheese Dressing

Reviewed: Sep. 27, 2014
I have already found this same recipe on another site. I made it exactly as stated. I used Roquefort and I made my own mayonnaise - with fresh eggs, lemon juice etc. which means that it turns out a beautiful bright yellow. It was very good.
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Cream Cheese Squares

Reviewed: Aug. 18, 2014
I just knew this was going to be good. I don't know what crescent roll dough is and even if I did I wouldn't be able to find it. I reduced the ingredients to a yield of 6 and I used a 6 1/2" square tin. The filling was just enough. I did find it a bit too sweet, so will reduce the sugar a little next time. A couple of days later the sweetness wasn't so apparent. I put a few in the deep freeze to see what gives. I also thought that next time I may try rum or cognac instead of the vanilla. Anyway.....it was awful nice.
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Bread Pudding with Praline Sauce

Reviewed: Aug. 16, 2014
A good old bread pud, but far too sweet. I didn't use bread, but stale brioche. Also I don't see the need to put everything one by one. I mixed it all together and left it for 30 mins to soak well. I dislike dried fruit cooked, so used some cherries and raspberries. The praline sauce was a delicious addition. Note. One usually makes bread pud with stale bread. It used to be the dessert of the poor and was taken down to the baker for him to cook with the bread.
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Chef John's Grilled Lamb Steaks

Reviewed: Aug. 5, 2014
I thought it was great. I followed it faithfully, except for the honey. I used far less. I had some vinaigrette left over and used it for a salad. Also very good.
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Raspberry Sour Cream Pie

Reviewed: Aug. 2, 2014
I thought it was delicious. I followed the recipe and it just fitted nicely into a 10" tin. I am going to make it again using other fruit as I just loved the creamy base. The crumble top was also good. I don't care for nuts, so may leave them out next time. There was a post saying that it doesn't do well left over. I agree. I made it late in the day, left it out overnight and cut it up fairly early the next morning. Had a little taste. Great. Firm. Later in the day it had turned into a soggy mush. After putting it into the fridge, it firmed up again and was great. Does one defrost the frozen rasps or are they put in frozen?
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Honey Lime Chicken Wings

Reviewed: Jul. 20, 2014
I thought it was delicious. I only had a couple of wings, so reduced the ingredients appropriately. I did think that the amount of honey was too much for the lime juice, so I added bit by bit, until I got the right mix for me.
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Pork Tenderloin Diane

Reviewed: Jun. 24, 2014
It is extremely quick to prepare. Good for the working person who wants to eat tasty and soon. I do agree that one must be careful with the lemon, but surely that is the same with salt, pepper etc. I followed it exactly(being careful of lemon). I did add salt as the recipe didn't seem to have any and ate it with small baby potatoes. I was cooking for one, so the sauce was sufficient, but certainly not enough for more people. I have never heard of lemon pepper and certainly cannot find it, so just used ordinary pepper.
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Indian Tomato Chicken

Reviewed: Jun. 12, 2014
I always grind my own spices. I didn't use anywhere near the amount of tomatoes suggested. I also put in a chilli instead of pepper. Curries are usually rather hot. I liked it well enough. Served with plain rice.
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Jeannie's Kickin' Fried Fish

Reviewed: May 29, 2014
My mother only ever cooked fish in crumbs, but she used crushed Corn Flakes. I found it very good. I used ordinary bread crumbs as I found the rest of the ingredients seasoned enough. My Old Bay Mix (found the recipe here on AR) is highly spiced. I did find it hard to make the crumbs stick to the fish and I had to put the fillets back into the egg/milk and then the crumbs again. The first lot were well soaked and on the second try the crumbs stuck very well and the coating was quite thick.
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Honey-Mustard Baked Chicken

Reviewed: May 12, 2014
It was OK. I forgot to put in salt and pepper which didn't help. The honey is too much and makes it too sweet. I had to put in more soya to take some of the sweetness away. I used Ceylon curry powder. I cook and grind my spices from a genuine Indian and Sri Lankan recipes. I wouldn't use shop curry powders. I don't like chicken breasts, so I used wings. I must say that the chicken was delicious, but I couldn't eat the sauce.
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Pork Chops with Bourbon Tomatoes

Reviewed: Apr. 29, 2014
I was rather disappointed. I used less sugar than stated, but I found it rather sickly sweet. I couldn't finish it. I am going to make it again, but with very little sugar. I never add rum, cognac, whisky to a recipe without flambeing it. It tastes so much better.
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Cranberry Apple Bread

Reviewed: Apr. 18, 2014
I didn't have any trouble with it at all. I didn't cut the apples particularly fine, and the moment that I put the oil and sugar together there was a lot of liquid. I did beat the egg well before adding it. I can't find cranberries - fresh or frozen so I used dried ones. The apples I used were Canada Gris. It was pleasant, too much fruit and not enough cake. I don't think I would bother making it again.
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