nolteteam Recipe Reviews (Pg. 1) - Allrecipes.com (16048254)

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A Simply Perfect Roast Turkey

Reviewed: Nov. 29, 2014
Fabulous result! Followed recipe exactly but we did not use stuffing. Adding broth to the bottom of the roasting pan is key! Thank you, Syd! This is a keeper!
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Marinated Tuna Steak

Reviewed: Sep. 18, 2014
Perfect!!! Followed the marinade recipe exactly. Hubby pan fried first side in butter for three minutes in a ceramic pan, then the other side for four. Transferred to really hot grill for 45 secs each side for grill marks. This will be our "go to" recipe! Thank you, LINKYJ!!
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Braised Chicken Breasts in Tasty Mirepoix Ragout

Reviewed: May 1, 2014
We loved this recipe! I used low sodium broth. I thought I'd use a high simmer (not a boil) in order to ensure a reduced sauce. Mistake. A low simmer really would've been better. It reduced so much after 90 minutes, when I added the chicken to the pan, there wasn't enough liquid to cover them. Not even close. I had to hand baste during the last 30 minutes. Because it reduced so much, it was salty (but that was my fault for reducing it too much). I added a chopped potato to the sauce for the last 15 minutes, and that did help reduce the saltiness. We served it over rice. We're adding this one into the menu rotation! I will follow the directions next time. Thank you, Gordon!
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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 27, 2014
We really enjoyed this! I used five chicken breasts, so I increased the sauce ingredients by 50%. No problem. I also chopped up some baby carrots, green onions, zucchini and added snow peas. I added those to the pan after I had removed the chicken (two batches) and allowed them to stir fry in the chicken juices that were left in the pan. Then when the veggies were nearly finished, I added the chicken and sauce to the pan. I stirred in about one tsp of cornstarch, brought the sauce to a boil, then reduced the heat to medium. It thickened just a little bit, which is what I wanted so the sauce would be thin enough to pour over the rice. Next time I will chop up the garlic and ginger more finely. We served it with rice. Great recipe! Just the right amount of spicy and sweet! Thank you, Kate! :^)
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Gluten-Free Peanut Butter Cookies

Reviewed: Dec. 12, 2012
These were really good. I used 1 C. brown sugar in place of 1 C. white sugar and used dark chocolate chips, as another review suggested. The consistency is that of a drop cookie recipe, not a grain-based recipe. Who cares! They were great!
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Potato Skillet

Reviewed: Dec. 5, 2012
This was sooo good!! I've tried skillet breakfasts in the past but was always disappointed. Cooking the potatoes in the bacon grease really added to the flavor, instead of using butter. I added a sprinkle of onion powder, too, but that was the only change I made. Keeping the lid off the pan, unlike previous recipes I've tried, during the final step made a huge difference. This recipe is one for my collection, for sure!
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Potato Skillet

Reviewed: Dec. 5, 2012
This was sooo good!! I've tried skillet breakfasts in the past but was always disappointed. Cooking the potatoes in the bacon grease really added to the flavor, instead of using butter. I added a sprinkle of onion powder, too, but that was the only change I made. Keeping the lid off the pan, unlike previous recipes I've tried, during the final step made a huge difference. This recipe is one for my collection, for sure!
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Chocolate Layered Pie

Reviewed: Mar. 16, 2012
Another reviewer was right. 2/3 C. milk cannot be correct. My mom gave me a similar recipe 20 years ago that calls for 2 3-oz. pkgs chocolate pudding mixed with 3 C. milk. THAT is correct. Mom's recipe also has 2 T. sugar in the crust mix. I use chopped walnuts in the crust, instead of pecans. Chilling 1.2 - 2 hours is preferred, but not necessary at all. It's nice to top the top layer with chopped nuts and shaved chocolate for a pretty presentation.
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Chocolate Layered Pie

Reviewed: Mar. 16, 2012
Another reviewer was right. 2/3 C. milk cannot be correct. My mom gave me a similar recipe 20 years ago that calls for 2 3-oz. pkgs chocolate pudding mixed with 3 C. milk. THAT is correct. Mom's recipe also has 2 T. sugar in the crust mix. I use chopped walnuts in the crust, instead of pecans. Chilling 1.2 - 2 hours is preferred, but not necessary at all. It's nice to top the top layer with chopped nuts and shaved chocolate for a pretty presentation.
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1 user found this review helpful

Baked Kale Chips

Reviewed: Jan. 17, 2012
Oh my! These are soooo good. I nearly ate the first batch all by myself! Thank you for posting this recipe! TIP: Toss the prepared kale pieces with the olive oil in a large bowl, instead of drizzling the oil on them. I think it gives the kale better coverage and perhaps uses less oil.
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Salsa with Avocado

Reviewed: Dec. 20, 2011
I've had this recipe for 15 years. I think it's the best salsa I've ever had. It gets "oohs" and "ahhhs" and "Can I get your recipe?" every time I bring it to potlucks or serve it at gatherings. You can't substitute the El Pato tomato sauce for anything else. It just won't taste the same. Enjoy!
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Kickin' Collard Greens

Reviewed: Nov. 29, 2011
My mother and grandfather would cook collard greens often when I was growing up, but I never wanted to try them. I don't know my mother's recipe, but this recipe is awesome! I followed the recipe exactly as written, and when the greens finished simmering, the aroma took me back to my childhood at home and when visiting my grandfather's house. I know greens are sooo good for you, and since this recipe is delicious, it's definitely one fore the recipe box! Thank you for posting it.
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Perfect Turkey

Reviewed: Nov. 27, 2011
Awesome! The moistest turkey we've ever had!
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Kettle Corn

Reviewed: Oct. 23, 2011
I use half vegetable oil and half butter. This is a great recipe! Thanks for sharing.
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Kettle Corn

Reviewed: Oct. 23, 2011
I use half vegetable oil and half butter. This is a great recipe! Thanks for sharing.
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Teriyaki and Pineapple Chicken

Reviewed: Jul. 26, 2011
Way too salty! I could tell there was a good flavor underneath all the salt though. Next time I'll try the low sodium Teriyaki sauce and maybe even a little less Teriyaki. It was a very easy recipe though.
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Alyson's Broccoli Salad

Reviewed: Jun. 15, 2011
I used red wine vinegar and red grapes as suggested by others. I added a bit more sugar, too. Thanks for posting the original recipe!
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Best Marinara Sauce Yet

Reviewed: May 27, 2011
I only changed a few things. I also thought the tomatoes were too acidic, as other reviewers noted, so I added the 1 Tbl of brown sugar as someone suggested to balance things out. Worked splendidly! I didn't have fresh parsley or fresh garlic, but the dried and powdered alternatives in proper substitute measurements worked just fine. I only used 1/4 C white wine. Soooo good! AND easy and fast! I don't think I'll go back to jars again!! Thank you for posting this recipe, Jackie!!
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Too Much Chocolate Cake

Reviewed: Mar. 26, 2011
Wonderful! Made exactly as directed, except using mini chocolate chips instead of regular chips, as someone else had suggested. I used an electric mixer, and the batter was so thick, I thought I had made a mistake in using the mixer instead of a whisk. It baked beautifully though! I also inadvertently bought devil's food cake with pudding in the mix, so I worried how it would turn out. It was wonderful! I also used the Satiny Chocolate Glaze, as someone else had suggested. It didn't drizzle as nicely as I had hoped, but it didn't look bad and it was quite tasty. Next time, I might try using shortening in the glaze instead of butter, in hopes that the glaze will be a bit smoother. This will probably be my dessert of choice for potlucks. At a recent gathering, everyone wanted the recipe. It was nice to be able to refer them to this website.
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Baked Teriyaki Chicken

Reviewed: Mar. 15, 2011
Forget the bottled teriyaki sauces! This is the bomb! I cut the soy sauce in half, and used 1/4 C brown sugar in place of 1/4 of the white sugar. Awesome!
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2 users found this review helpful

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