My4NonBlondes Recipe Reviews (Pg. 3) - Allrecipes.com (1581332)

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My Best Clam Chowder

Reviewed: Aug. 14, 2004
Oh man, I haven't even added the clams yet, and this is already a 5* recipe! I only used 1/2 c. of butter, and whole milk instead of the half n half, and it's so rich and delicious you never miss the extra fat. I did, however, add a couple of strips of uncooked chopped bacon to the butter while it was melting, and let them cook together before adding the flour, and it gives the chowder that little something extra. It's fab, you have to try!
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2 users found this review helpful

Holiday Chicken Salad

Reviewed: Jun. 2, 2004
Is it just me, or is there something off in the flavor of this chicken salad? Maybe too much paprika, but it's unlike any other chicken salad I've had. There's nothing tangy in the flavor,it's just kind of blah. I think next time I'll omit the paprika, and use miracle whip instead of mayo. THEN it will be 5 stars. The cranberrys are a nice touch though, I like that!
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 18, 2004
I made this for dinner tonight, and it really is very good, and very easy, but the cheese sauce is a bit gooey and overpowering. I'll make this again but add maybe 1/3 of the parmesan cheese blend. Five stars for the ease, though. I had dinner on the table in 15 minutes!
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Surprise South Beach Mashed 'Potatoes'

Reviewed: Feb. 18, 2004
We love these, they're fantastic! They're actually better than mashed potatoes, and yes, they do have a bit of a cauliflower taste, but they're soooo yummy! This dish makes a great side to pot roast. 4 stars!
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Mocha Ricotta Creme

Reviewed: Jan. 25, 2004
We've made this several times when a sweet craving hits and we're counting carbs. The consistency is a bit weird, but it tastes alot like chunky homemade pudding. I don't add espresso powder or chocolate chips, just replace the vanilla with almond extract. We usually split a single serving between the two of us, and it's really very good for a low carb dessert.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 25, 2004
This was good but the chicken was kind of dry, especially the next day. We're big chicken eaters, and I had to force myself to finish this small chicken off. The flavor of the spice rub, however, is outstanding.
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1 user found this review helpful

Cowboy Cookies III

Reviewed: Jan. 25, 2004
Awesome. Crispy on the outside, soft and chewy on the inside. They do spread a bit, and are pretty thin, but the flavor is outstanding. Five stars definitely!
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3 users found this review helpful

Chili I

Reviewed: Jan. 25, 2004
I tripled this recipe to feed 30 for a potluck. I made it a day ahead because chili is always better the next day. It did have a pretty strong coffee flavor at first, but after sitting overnight and reheating it was absolutely perfect, and I received many many compliments. Made exactly as listed except I halved the amount of beans, and it was PERFECT!!
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Baked Dijon Salmon

Reviewed: Jan. 17, 2004
Excellent. The best salmon dish I have made in a long time. Made as the recipe indicates, and it was delicious!
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2 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Dec. 19, 2003
Great flavor, makes an enormous amount of fudge. My only negative is that this fudge is very soft, and must be kept in the fridge.
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Mint Chocolate Fudge

Reviewed: Dec. 19, 2003
I'm giving this a four star rating because the flavor is pretty good, and it's easy to make, however the name is misleading. This isn't "fudgy" at all, but tastes exactly like Andes mints (which I also happen to love, so it's all good) They are spread quite thin, as well, also making them look like Andes mints. All in all makes a great candy, but this is NOT fudge.
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Jamie's Minestrone

Reviewed: Dec. 14, 2003
This is excellent. I cut the recipe in half, and let it simmer for a couple of hours. I used all the ingredients, but did use a whole can of kidney beans because I didn't know what I would do with the leftovers. There isn't much broth, it's hugely thick, but the flavor is excellent and I highly recommend it for a cold day. (Also a bonus, no meat and basic ingredients make it very convenient, and very thrifty to make. I think I spent less than 5 bucks for the whole pot)
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D's Famous Salsa

Reviewed: Dec. 14, 2003
This is great, but does need some modifications. Fresh jalapeno instead of canned chiles. More lime for an authentic flavor, a bit of salt, and a splash of vinegar. Also better with extra cilantro. Best if allowed to sit in the refrigerator for at least 4 or 5 hours, preferably overnight.
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5 users found this review helpful

Baked Lamb Chops

Reviewed: Dec. 14, 2003
This was alright but not crispy, and the meat was very fatty with the topping mushy. Good flavor, bad mouthfeel.
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1 user found this review helpful

Carne Adovada

Reviewed: Dec. 14, 2003
I think I used the wrong cut of meat for this, because it came out rubbery, and kind of had a texture like jujube's :-((, but the sauce was soooooo good, I'll definitely make this again with maybe carne asada.
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Sourdough Bread I

Reviewed: Dec. 14, 2003
This is okay, I guess, but much too sweet for sourdough. The crust isn't chewy either like San Francisco sourdough. I'll keep looking for a better recipe
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Irish Lamb Stew

Reviewed: Dec. 14, 2003
This is fantastic. I don't care for bacon, but I did use bacon grease to brown the lamb, and omitted the bacon itself. I also had to simmer quite a bit longer than the recipe called for (about 3 1/2 hours) to soften the potato and carrot, and I did add quite a bit more beef broth to the stew, as well as using broth to deglaze the pan. I didn't add water at all. The end result was delicious, the lamb tender, and the flavors very savory. A great comfort dish. I won't make this often (holy cow, check out the fat!!!) but it will be a treat.
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Coconut Cake III

Reviewed: Dec. 14, 2003
This is my favorite birthday cake. I omitted the nuts as I didn't have any, but they were missed, so be sure to make this one as directed. A+++
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 14, 2003
Fantastic. Absolutely the best fudge I have ever made, and possibly the best I have ever tried. Perfect for holiday gift baskets!
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2 users found this review helpful

Catherine's Sirloin Tip Roast

Reviewed: Oct. 13, 2003
I think the hour and twenty minutes is a tad too long to cook this roast. It came out tough and chewy, a big disappointment for a $20 cut of meat. However, I tried to salvage it by turning it into french dip. I sliced it thinly and simmered it in swanson's beef broth with onion on low for about two hours. It definitely made the best french dip ever! So five stars for this recipe, even though I had to tweak it.
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60 users found this review helpful

Displaying results 41-60 (of 115) reviews
 
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