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

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Sandra G

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Grilled Tilapia with Mango Salsa

Reviewed: Jul. 17, 2015
I was going to have pork for lunch, then saw this recipe and decided that I would use it for the pork. However I did take some fish out for the evening. It was absolutely delicious for both. The mango salad was the same. My mango would have been better if it hadn't been so ripe, but I did like it so much. It was the first time that i have used the bag system for marinating and I can't say that I think much of it. Not a competent way of doing things and VERY hard to clean the bag after.
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Remoulade Sauce a la New Orleans

Reviewed: Jul. 17, 2015
I liked it but don't think I would bother again. I don't know why it is called a Remoulade, because apart from the mayonnaise, mustard and capers, it has nothing in common with the original.
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Chef John's Empty Mayo Jar Dressing

Reviewed: Jul. 10, 2015
Super. Isn't Mrs John lucky!
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Chicken Breasts in Caper Cream Sauce

Reviewed: Jun. 16, 2015
I pretended that my piece of fish was a chicken breast. Just changed the cooking time. It was delicious.
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Asparagus and Onion Lasagna (Very Delicious!)

Reviewed: May 14, 2015
Very good and easy.
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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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