SAHMCOOK Recipe Reviews (Pg. 1) - Allrecipes.com (1612811)

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Marinated Turkey Breast

Reviewed: Jul. 15, 2005
This was excellent. I used 2 turkey breast tenderloins totalling a little over 1 1/2 lbs but kept all of the other measurements the same - we like strong flavors. Even my 2 year old devoured it and she rarely eats meat. Thanks for the recipe!
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Pumpkin Gingerbread

Reviewed: Oct. 8, 2010
Very good. It is better the second day.
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Cinnamon Hazelnut Biscotti

Reviewed: Dec. 2, 2007
These are awesome. I've made them a few times and this last time I left out the hazelnuts and threw in some white chocolate chips to the dough instead. Otherwise, I follow the recipe exactly.
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Easy and Fun Peanut Butter Balls

Reviewed: Aug. 6, 2008
This is a great recipe to make with kids. Not only can they help add and mix in the ingredients but it's especially fun having them form the balls and roll them into other ingredients. We add rice krispies to the mixture (adds a nice crunch) and roll the balls in oats. YUM.
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Sy's Challah

Reviewed: Nov. 16, 2008
This turned out great for me! It was easy, looks beautiful, great texture, and tastes great. I will definitely make it again and may even make several loaves to give as gifts during the holidays. Would be a really nice gift with a jar of homeade jelly. YUM. Try it!
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Mexi-Italian Salsa

Reviewed: Sep. 7, 2008
Really good! Followed recipe exactly.
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Unbelievable Chicken

Reviewed: Sep. 8, 2008
This is a staple at my house in the summer. I don't know about 'unbelievable' but it is very good and healthy too. It's also good to serve to company since it's pretty non-offensive. And the leftovers are great for sandwiches or chopped up in salad. I use dijon mustard instead of coarse grain.
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Herbed Greek Roasted Potatoes with Feta Cheese

Reviewed: Jul. 12, 2009
I loved this recipe. I followed it exactly, just scaled it down. I'll definitely make again. Thanks!
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Fudge Puddles

Reviewed: Sep. 9, 2008
Very good! Easy and impressive looking! I just melted the chips and the milk in the microwave for about 1 minute on high then stirred in the vanilla. Also, for me, there was exactly the right amount of fudge filling for 48 cookies. In fact, I almost ran out. I was scraping the bowl to get enough. I must have made my wells deeper then others did. Will definitely make again.
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Simply the Easiest Beef Brisket

Reviewed: Nov. 22, 2008
This is great. I followed the recipe exactly and used yeunling lager beer. This will go into our rotation. It does make lots of extra sauce but I think it's important that the meat is sitting in a 'bath' of sauce and the sauce is great over mashed potatoes and to dip your meat into as you eat it. YUM.
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Fish Fillets Italiano

Reviewed: Jan. 12, 2010
Very good! I use kalamata olives and I add a tablespoon of italian seasoning. I don't add the parsley b/c I haven't had it on hand either time I've made this recipe.
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Roasted Vegetable Orzo

Reviewed: Apr. 27, 2009
Really good. I did modify the cooking method though. I sauted 2 cups of dry orzo in a little butter then added 2 1/2 cups water and 1/2 cup white wine. I totally forgot to add the chicken bouillon. I brought it to a boil then reduced it to a simmer and cooked for about 8 - 10 minutes until the orzo was done. This way, all the liquid was absorbed and I didn't need to drain it. I was hoping to get more of the wine flavor this way. Then I stirred in more like 1/2 cup of parmesan and then added the roasted veggies.
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Best Ever Brisket

Reviewed: Sep. 23, 2009
This is really good and so easy to throw together. I used the seasoned salt but ommitted the regular salt just b/c some people said it was too salty and I figured we could add salt to taste to the cooked meat. I also subbed paprika for half of the chili powder b/c I was worried it would be too strong of a chili powder taste for my kids. My hubby made sandwiches with it and added bbq sauce and loved it. I had mine as is and it was delicious. Thanks!
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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Aug. 3, 2010
Excellent! And easy and pretty healthy to boot! Can't ask for anything more then that. I keep orange juice concentrate in the freezer for recipes like this that call for a little bit of juice, that way I always have it on hand.
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Pecan Pie V

Reviewed: Dec. 7, 2009
Really good! Follow the cooking instructions provided in the recipe, not the suggestions to lower the temperature. The first time I made it, I used a lower temperature and it didn't set. The second time I followed the recipe (400 then down to 350) and it was perfect. When I stuck a knife in it, the inside was still runny but it looked done so I took it out. It set up perfect once it cooled. Tasted even better after refrigerating.
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Veal Scaloppini with Lemon Cream Sauce

Reviewed: Mar. 8, 2010
Very good. I used pork tenderloin instead of veal. Sliced and tenderized. I also used panko breadcrumbs instead of italian. I cut back on the lemon juice a little since a lot of people said the lemon was too strong but I could have used the whole amount. I only used about 1/2 the cream b/c as I was adding it, it just seemed like it was going to be too much. But, I think if you followed the recipe exactly, it would still be great. These were just my changes based on what I had and personal preference. The sauce was a little thinner then I expected so I might add more cornstarch next time.
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Karyn's Cream of Crab Soup

Reviewed: Oct. 8, 2010
Excellent and loved how easily and fast it came together. I used half the Old Bay and no celery seed just b/c that's the number one ingredient in Old Bay so I didn't feel like it needed more. I also used 2 1/2 cups fat free half and half and 1 1/2 cups skim milk just b/c that's what I had and it worked just fine. Served with homemade crusty bread (from the book artisan bread in 5 minutes a day - so easy!) and salad and it was a great, filling meal!
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