Carbone Recipe Reviews (Pg. 1) - Allrecipes.com (15968404)

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Goat Cheese Arugula Pizza - No Red Sauce!

Reviewed: Oct. 18, 2013
Really, really, really good. I was lazy and used the (not so great) Pillsbury pizza dough and it still came out great. I did not precook the dough and it came out more like a thin crust. The mix of flavors is amazing!! If you're going to splurge on any of the ingredients, go for the best pesto you can find.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Mar. 20, 2013
Really good flavor and very easy to make. I agree with other reviews that the flour seemed to only create a slimy film on the surface of the chicken. I did use thin sliced breasts - which may have made it worse... Next time I'll skip the flour and see if it turns out better.
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Cheesy Ham and Hash Brown Casserole

Reviewed: Feb. 26, 2013
I'm really surprised I didn't like this since I like every ingredient on it's own. I stuck to the recipe with one exception - the cheese (instead of sharp, I used mild). In the end, the only flavor that stood out was the condensed cream of potato soup. Maybe one can would do? Not sure - but I won't be making it again.
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Outrageous Warm Chicken Nacho Dip

Reviewed: Feb. 4, 2013
Really good as is. Tried it for the first time and kept to the recipe with the exception of dicing the Jalapenos (kept them whole) and I added a little bit of "Frank's" hot sauce. My Mother (of all people, Mrs. Diet herself) inhaled it. I think next time, I'll use a little less chicken. It's a great dip to reheat over and over again - if you have any left!!
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Photo by Carbone

Mom's Stovetop Pork Ribs

Reviewed: Jan. 29, 2013
Wow. Let me start by saying that I have never made ribs before, but when I received this recipe in my inbox, I had to make it. Baby back ribs were on sale at my grocery store - so that's what I used. The only adjustments I made to the recipe were to add some Cherry Coke Zero to the water at the beginning to add some extra flavor, used fresh rosemary instead of dried and only used 1/3 cup of soy sauce instead of 1/2 cup based on the reviews. I love salt, but I'll probably only use 1/4 cup next time. Final cooking time was 2 1/2 hours. LET THEM BOIL DOWN. Do not drain the liquid. I used a deep 14 inch round pan and barely covered the top of the ribs with liquid. I was worried I was going to overcook the meat by letting them boil for so long, but they were delicious. I used fresh parsley and some extra lime juice at the end. So, so, so good.
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Photo by Carbone

Super-Delicious Zuppa Toscana

Reviewed: Oct. 1, 2012
Super good and super easy. Great with some crusty french bread for dipping. Perfect Fall recipe.
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Photo by Carbone

Sweet, Sticky and Spicy Chicken

Reviewed: Oct. 1, 2012
If I could give this more than 5 stars, I would. Wow. I made it for friends on Friday night. No leftovers whatsoever. Made it again on Saturday night for dinner leftovers for the week. It's now Monday and I have 1 serving left. Made a few changes after reading some reviews. Dredging the bite-size chicken pieces in flour before cooking them really adds to the dish. It almost helps the sauce stick to the chicken more. I sauteed a diced onion until soft then removed and set aside. Then cooked the chicken and removed and set aside, then added the sauce to the pan to cook for a few minutes before adding the chicken and onions back in the pan with the sauce. It helped the sauce thicken and avoided the chicken to be overcooked. I also doubled the sauce ingredients, except for the sriracha sauce (3 tbsp is great - 4 tbsp is a little too much heat). At the very end, I added some fresh uncooked broccoli to the pan when I added the chicken back in. Allows the broccoli to cook some, but stay crunchy. Favorite recipe on this site by far!!
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Spicy Avocado Chicken

Reviewed: Sep. 26, 2012
Really impressed!! I had thawed chicken and an avocado and had limited time for dinner. I cut the recipe in half and the only changes I made to the original recipe were to add a pad of butter with the olive oil when cooking the chicken (for that yummy brown crust) and I added diced tomato to the avocado topping. Perfect for an easy, quick and light dinner. The flavors were really amazing!!
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Creamy Chicken on Linguine

Reviewed: Sep. 24, 2012
Really, really good. I pretty much followed the recipe with a few exceptions. I used four chicken breasts instead of six - which was plenty! Based on other reviews suggesting that the sauce was a little runny, I added 1/2 tsp of flour to thicken the broth mixture and used slightly less milk and cream. I also added frozen peas while the broth was simmering. The added color was nice and it created another level of texture which was nice. When everything was done, I layered the pasta, chicken, cream sauce and topped with a little mozzerella and baked for 10 minutes on 250. The extra step really blended the flavors. The family LOVED it!!
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Best Tuna Casserole

Reviewed: Sep. 20, 2012
I like to saute the onions and mushrooms in a little butter before mixing. Do not use low fat or light cheese as it jus turns into a hard crust on top. Be sure not to overdo it on the chips either for the same reason. I love it and it's super easy.
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Baked Ziti I

Reviewed: Sep. 20, 2012
Really good. Was a little hesitant to use sour cream instead of ricotta cheese, but it made for a much creamy dish. I used 1 1/2 jars of sauce since a lot of the reviews mentioned that 2 jars were too much... wish I had used 2 jars.
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Sopapilla Cheesecake Dessert

Reviewed: Sep. 20, 2012
After serving this, I am now the potluck queen of my office. It is SO easy and SO good. Now that they have chocolate cream cheese on the market, I can't wait for the next work function.
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World's Best Lasagna

Reviewed: Sep. 20, 2012
Holy cow this was good. I usually use San Marzano pasta sauce when making Italian food, but I now have a go to recipe for homemade sauce. My brother and 2 of his friends ate the whole dish in one night.
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Avocado Feta Salsa

Reviewed: Sep. 20, 2012
Delicious but dangerous... I ate half the bowl myself. Does not keep well so plan on eating it all.
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Easy Italian Chicken II

Reviewed: Sep. 20, 2012
Very easy and very moist. I added a little Chicago style giardiniera to the dressing for a bit of a kick. Really good.
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