EdsGirl Recipe Reviews (Pg. 1) - Allrecipes.com (1594028)

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Mom's Chicken Cacciatore

Reviewed: Sep. 29, 2003
This was very unique, not at all what I expected. I made the switch to red wine and added more garlic; the sauce came out much more like a gravy, not a tomato-ey red sauce. The chicken fell off the bones, and the mushrooms were delicious. Everything smelled fantastic as it cooked. I spooned it over those thick "bucatini" spaghetti noodles, and served it with the chicken to my boyfriend; the sauce with mushrooms only was fine for me. Thumbs up, Jana, and thank you!
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Tejano Style Shrimp Cocktail

Reviewed: Sep. 15, 2003
This is a very good summer appetizer, refreshing and cool. It's a nice switch from the ketchup-y, horseradish-y shrimp cocktails. Thanks Rey!
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11 users found this review helpful

Three Cheese Noodle Bake

Reviewed: Sep. 10, 2003
Very rich dish! I think I will try it with macaroni or shells next time; I prefer the flavor of egg noodles on their own or in soup. I tried using mustard instead of Worcestershire sauce, like Kim suggested - I used Luzianne's Creole Mustard, and it added a nice kick. One reviewer said that she left out the onions, but I didn't see them in the recipe ...? Also, I goofed up and added all of the shredded Cheddar cheese at once instead of reserving some for the topping, but it came out just fine. Very simple and tasty. Thanks, Kim!
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Spicy Mango Salsa

Reviewed: Sep. 3, 2003
Looks strange on paper, but it's delicious! I always use powdered ginger in place of fresh, just a personal preference, and I reduced the peppers just a bit. The sweet-hot taste is wonderful with simple grilled fish, etc. But unless you're going to eat a lot of it (not a bad thought) I would reduce the recipe - the longer it sits, the HOTTER it gets!
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Barbecue Beef for Sandwiches

Reviewed: Sep. 3, 2003
This sauce is wonderful, very tangy! I added a little more salt to balance the brown sugar taste, but otherwise it was perfect. I scaled the recipe to serve four and the measurement for the chili sauce came out to be 1/4 pound, so I figured that must mean about four ounces; I didn't really know how much chili sauce or water to add, but it came out good anyway. Also, I sauteed the garlic with the onions first instead of adding it raw to the sauce. Very good sauce; I used the chuck roast for my boyfriend, but I think I could use it on a meat substitute for a sloppy Joe type sandwich for me! Thanks for sharing your family recipe!
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Chicken Wild Rice Soup I

Reviewed: Sep. 3, 2003
Very tasty and fragrant soup; it does have a tendency to thicken up overnight in the fridge and become more of a stew or casserole. I used a low-fat chicken broth, brown rice (I cooked the rice in leftover chicken broth for added flavor), and grilled the chicken breast. The mushrooms added a lot of flavor and the almonds added a nice crunch. Plus, I'm a fan of any recipe using sherry - it's excellent in split pea soup, too! Thanks for sharing this recipe, Sue!
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Shrimp Marinaders

Reviewed: Sep. 3, 2003
I was looking for a quick and easy dish to take to a patio party, and this was it! They were gone in minutes! I used a combination of rice vinegar and red wine vinegar, and added a few more dashes of Tabasco sauce the next day after tasting. I also left the onions in slices to marinate, then removed them before serving so the aroma wouldn't knock everyone over. Great appetizer/party recipe - thanks Sara!
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21 users found this review helpful

Eggplant Parmesan I

Reviewed: Sep. 3, 2003
This was delicious, much like a vegetarian lasagna. I followed FOXYLOXY's advice and used the "Best Marinara Sauce Yet" recipe from this site (another great recipe!) and used freshly picked young eggplant, so I didn't salt the slices before cooking. It was excellent, and I didn't miss the breading; in fact, it seemed much lighter without it. Great recipe!
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Best Marinara Sauce Yet

Reviewed: Aug. 26, 2003
Very good recipe! The hardest part about it was trying to get the cork out of the wine bottle! At another reviewer's suggestion I also used canned crushed tomatoes and I added a small can of no-salt tomato sauce. I used it as a sauce for eggplant parmesan (the recipe is also somewhere on this site) for myself and I reheated it as a dipping sauce for an Italian sausage sandwich with peppers for my boyfriend. I had leftovers, so I made a Bolognese-type sauce out of it for him and added some ground sirloin and more sausage. We both decided that it would be an excellent dipping sauce for mozzarella sticks too. Can't wait to make it again! (and will be researching mozzarella sticks on this site...) Thanks for sharing, Jackie!
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Mexican Rice

Reviewed: Aug. 22, 2003
Ginger, this rice is fabulous! My boyfriend and I both love it ... I've made it twice already. I love the flavor of cumin, and the saffron really DOES make a difference. My only problem is that it tends to really stick and burn on the bottom of my pan. I'm using a Revereware stainless steel saucepan (I sure miss my Le Creuset). I thought I had enough liquid and the heat was low. Any ideas on how to prevent this from happening (and wasting any delicious rice stuck to the pan)?
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Best Beef Dip Ever

Reviewed: Aug. 22, 2003
I can't really "rate" the recipe because I don't eat red meat (!), but I made this for my boyfriend's lunch one day (we work together). For some reason, I didn't have any rosemary so I used oregano, and the soy sauce I used was either shoyu or tamari. I don't have a slow cooker so I cooked it over low heat on the stovetop and let it refrigerate overnight so the fat could be removed from the top of the liquid (there's quite a bit). The next day, the aroma as I reheated it brought several comments from other co-workers about how wonderful it smelled (one called me a sadist!) I sautéed some onions and melted mozzarella cheese over the meat; the sandwich was made using a hoagie-style roll toasted with garlic butter. My boyfriend really, really liked it and it was very easy (so I had time to make myself something else for lunch)!
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