CLAUDIAC Recipe Reviews (Pg. 1) - Allrecipes.com (1613618)

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Different Chicken Divan

Reviewed: Nov. 13, 2004
Okay, this recipe was just mediocre. I would say that the caption that say it "improved" traditional chicken divan is a stretch, its just a different recipe altogether- and I happen to like curry. Sorry, I'm going back to the classic recipe. (Tried to submit this review once already unsuccessfully, trying again - sorry if it posts twice).
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Cha Cha's White Chicken Chili

Reviewed: Aug. 15, 2002
Have made this twice -Would give this 5 stars but I tweek it so I can't give it five as it stands. It is definitely on the hot side, I ease up on the peppers a bit and it is still plenty spicy. I like cumin, so I add a bit more. Add a small can of diced, drained tomatoes..Then I add a little heavy cream to make the color more white, use the hand blender to make it a little smoother, and then top it with sour cream for a cooling affect and cilantro for color. YUM! Now its ready for 5 stars!
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9 users found this review helpful

Best Lasagna

Reviewed: Aug. 15, 2002
There is nothing "best" about this recipe. We do not eat pasta very often because of diet restrictions, so when we do we want it to be really good. It was edible, but I will not make this again. bland, boring, what more can I say.
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9 users found this review helpful

Portobello Mushroom Ravioli with Prawns

Reviewed: Feb. 27, 2002
This was excellent. I agree with the other cook, the shrimp would be overcooked if you left them in the sauce all that time; however I think the juices from the seafood add something to the sauce, so what I did was this: Add the shrimp when the recipe said to, and then remove with a slotted spoon after they turn pink and set aside while the rest of the sauce is reducing. Then I put the shrimps back in the sauce at the end to warm them before serving. Additionally, I was out of capers so instead I used a tablespoon of crushed, chopped soft green peppercorns (from a jar in brine). Worked great!! You need to add some fresh chopped parsley or basil for garnish, it is not a very colorful plate without it. There was something sort of sensual about this dish..I will definitely make this again maybe even for Valentine's day?
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36 users found this review helpful

Green Bean Cheddar Chicken

Reviewed: Feb. 26, 2002
Sorry, can't give this much in the keepers department, its okay, quick and easy and a way to get kids to eat veggies but I probably wouldn't make it again for myself.
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1 user found this review helpful

Beef Wellington

Reviewed: Feb. 18, 2002
My first attempt at Wellington, and it was quite a success. I think part of the key though is to spend a few dollars and get a very nice piece of tenderloin. It would be very difficult to slice through this without it falling to pieces if the meat were even slightly tough - the presentation DEPENDS on it keeping together nicely. Delicious! I used a "spreadable peppercorn pate" and it had a nice little pepper kick.
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5 users found this review helpful

Prawns of Passion

Reviewed: Feb. 18, 2002
Served this as first course for my husband's Valentines' Day dinner. I was a little leary of all the garlic, even though I love garlic, so I reduced it to about 3/4 of what the recipe called for, and I thought it was perfect. Would definitely make this again for a quick, delicious and "pretty on the plate" recipe for company. Fresh parsley garnish is a must for color.
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24 users found this review helpful

Chicken Tetrazzini for a Crowd

Reviewed: Feb. 11, 2002
This is good, but I am a tough critic and I will continue to look for a better tetrazzini recipe.. This was not the best I've tasted. I even added some half and half to make it richer and it seemed to lack something..
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2 users found this review helpful

Monster Sour Cream Enchiladas

Reviewed: Feb. 11, 2002
WOW this was such a hit with my family. I personally thought it was a bit too "soupy" as well, and even a bit too rich. I will play with the proportions of soup, perhaps cutting it with some chicken broth, or perhaps ditch the soup entirely and use a homemade bechamel with a chicken broth base? I am not a big fan of casseroles that use condensed soups to begin with, but my husband will insist that I make this again even if I have to alter it for my own tastes (he would be disappointed if he knew I only gave this four stars).
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4 users found this review helpful

Celery Wine Baked Chicken

Reviewed: Feb. 11, 2002
I also was pleasantly surprised by this recipe as it was simpler than I am accustomed to cooking - an unusual but pleasant and mild combination of flavors. I took the advice of others and thickened the sauce toward the end with a bit of arrowroot/water combo - FYI arrowroot is a healthier and less taste-noticable thickener than cornstarch or flour alternatives. I also changed the green peppers to red and thought it was more colorful.
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2 users found this review helpful

The Best BLT Dip

Reviewed: Dec. 22, 2001
I normally don't cook simple foods such as this, but this is definitely a crowd pleaser for guests that don't care for sophisticated fare. For a Christmas party with children I used a cookie cutter to make festive toast shapes (cut BEFORE) you toast) and lightly toasted in the oven for three minutes each side at 375 degrees, on a grill rack. I agree with another cook, I doubled the bacon for a more intense BLT flavor.
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7 users found this review helpful

 
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