Ryan H. Recipe Reviews (Pg. 1) - Allrecipes.com (15682771)

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Ryan H.

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Hearty Ham Casserole

Reviewed: Jan. 21, 2012
This was just "OK" for me. I followed the recipe to the letter and found the flavors to be quite bland. The next time I have some leftover ham to work with, I will likely seek out a different recipe. This one really didn't do anything for me.
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Navy Bean Soup I

Reviewed: Jan. 16, 2012
I gave this recipe three stars because it is flawed, but does offer a good start to a great navy bean soup. For a true "restaurant quality" navy bean soup, delete the can of tomatoes completely, simmer with a ham bone and ham for two hours, and then at the end of two hours, pour in a can of tomato soup to get the broth "just right". Completely unnecessary to add three cups of water and then simmer for an additional two hours. After two hours, your veggies will be a soggy mess. Just add the tomato soup, adjust water as necessary to give you a good consistency (may need about 4-5 ounces) and then adjust salt to taste, and voila, perfect restaurant navy bean soup!
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Jan. 9, 2012
This is the real deal folks. A great banana nut loaf, requiring very few tweaks to make perfect. I added 1tsp Vanilla Extract and it made the flavor perfect. I also used my Kitchenaid mixer to incorporate all the ingredients. It was just too difficult to do it by hand and I ended up with some unincorporated lumps of dry ingredients. Put it in a mixer and let it do the work. In any case, perfect flavor, perfect consistency and great moisture. I would also be sure to watch cooking times closely. The 1hr10min timeframe is way too long. Mine were done in about 35 minutes. Of course, that is probably dependent on the type of oven you have, but that was my experience.
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Stuffed Green Peppers I

Reviewed: Jan. 9, 2012
A good solid recipe. I felt it could be a great recipe with a few tweaks to the meat filling. I found it to be a touch on the bland side. I added some garlic powder and some oregano and that improved the flavor a great deal. I would also recommend some more shredded cheddar. One cup virtually disappeared into the meat mixture. Another cup or so would have given it a nice cheesy consistency. All in all, however, a good strong recipe and I will be working with it again in the future.
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Baked Garlic Parmesan Chicken

Reviewed: Jan. 1, 2012
Very surprised with all the five star reviews. I just finished preparing and eating this dish and found the recipe to be fundamentally flawed in a number of ways. I started out with 4 pieces of chicken and even with two less pieces than the recipe called for, the amount of EVOO and garlic was not enough. I added one extra clove of fresh garlic and another splash or two of EVOO to sufficiently coat 4 pieces of chicken. The crust cooked up nice and crunchy and it looks great when done. I used panko breadcrumbs which probably helped some, but upon taking my first bite, I found the flavor to be lacking. It was actually quite dull and uninspiring. If you are looking for a dish with some excitement, this certainly isn't it. I may experiment with it a little bit next time by adding some additional seasoning and perhaps some Italian dressing to kick it up a notch, but as written, this dish is a definite pass for me.
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