Sppeterson Recipe Reviews (Pg. 1) - Allrecipes.com (16303255)

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Balsamic Chicken and Pasta

Reviewed: Mar. 26, 2012
Really delicious...Excellent flavor...The only change I made was to saute a half onion and a half red pepper (chopped) in margarine and I added this to the chicken before placing chicken in oven...This dish was very flavorful...and I will be making again.
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3 users found this review helpful

Salisbury Steak

Reviewed: Mar. 12, 2012
I loved this one but did make two significant changes. I omitted the ketchup and used beef stock in the meat mixture instead of the French onion soup...An excellent sauce can be made easily by using beef stock/broth, worchestershire sauce and adding corn starch (I used 1 1/2 cup stock, 1 TBSLP worchestershire, and a Tablespoon of cornstarch) Mix well, and pour over meat. I browned the meat patties and baked covered in oven at 350 for 30 minutes...If sauce isn't thick enough, just uncover and bake uncovered for 5 or so minutes. It was a delicious meal for us.
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3 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Jan. 11, 2012
This is amazing...I used a Betty Crocker pie crust boxed mix...This worked well...It is important to cook the vegetables before placing in pie shell...I cooked them in the chicken broth. These were the only changes I made...We really loved this. Flavor is wonderful and contains much less sodium than pot pies available in the store. Note...I have made a couple of times since writing the above review...I made the crust according to the directions with this recipe and it turned out really well.
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4 users found this review helpful

Slow Cooker Swiss Steak

Reviewed: Jan. 10, 2012
Very flavorful...We really liked this one....I used sirloin though and did not cut into pieces...I put steak in casserole dish atop the sauce....There was enough sauce to spoon over without covering completely...Baked in foil covered dish at 325 for 2 hours...Very tender and even more flavorful when we ate leftovers the following day...
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2 users found this review helpful

Vegan Black Bean Soup

Reviewed: Nov. 4, 2011
A wonderful soup...Very flavorful and filling. I doubled the recipe and simmered in a large soup pot a bit longer than the recipe called for. I made no other changes. We just loved it and I will be making it often.
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1 user found this review helpful

Southern Yank Pulled Pork BBQ

Reviewed: Apr. 23, 2011
This is absolutely wonderful. I used only 1 teaspoon of chili powder and omitted the hot sauce. I did find the sauce to be watery but after the pork was finished cooking I simply transferred the sauce to a saucepan and let it "cook down" on low heat and it thickened naturally and I was left with a wonderful sauce that was just perfect. The pork was so tender and flavorful.
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5 users found this review helpful

Steak Stir-Fry

Reviewed: Mar. 8, 2011
A really good recipe. I substituted 1 cup of low sodium beef broth instead of using beef bouillon granules...I needed to reduce the salt. That was the only change I made. The flavor was really good...not too sweet...just tasty. Will be using this one regularly
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2 users found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Mar. 5, 2011
This was the best meatloaf I've even eaten. The only change I made was to omit the sage as I didn't have any on hand. It was moist and texture was very good. For the bread crumbs I used Stove Top low sodium. Excellent recipe.
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4 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Feb. 6, 2011
This is a delicious way to prepare Tilapia. Very healthy and quick. The only changes I made were to go light on the lemon juice, and I only baked for 20 minutes @ 375. Very flavorful.
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1 user found this review helpful

Marinated Flank Steak

Reviewed: Nov. 22, 2010
Delicious! Marinated for 24 hours and the only change I made was to substitute balsamic vinegar for the red wine vinegar. Grilled the meat. It was so tender and flavorful.
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1 user found this review helpful

Delicious Salmon

Reviewed: Nov. 20, 2010
Absolutely delicious. I followed the recipe exactly with the exception of broiling. I baked at 400 degrees for about 15 minutes. The salmon was so moist. Just perfect. Great flavor. The best salmon I've ever prepared.
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13 users found this review helpful

Anniversary Chicken I

Reviewed: Nov. 1, 2010
This is the best chicken I've prepared. It was incredibly flavorful and tender. The ranch dressing and teriyaki basting sauce work very well together...Just delicious.
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1 user found this review helpful

Southern Green Beans

Reviewed: Oct. 26, 2010
These are wonderful. The only changes I made were to increase the amount of chicken broth to 3/4 cup and I cooked them until tender as this is the way we prefer them. The flavor was just so good and reminded me of how my Mom and Grandma fixed them.
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3 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Oct. 7, 2010
This has a wonderful taste...I lowered the temperature to 400 degrees and increased to 450 when I added the cheese. I did not broil. Only took a few minutes for the cheese to melt and brown a little...I will use this one often.
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1 user found this review helpful

Honey Glazed Pork Tenderloin

Reviewed: Oct. 7, 2010
This was just wonderful...I did lower the oven temperature...I cooked it at 350 degrees and used a meat thermometer to judge doneness...I used olive oil instead of the sesame oil...worchestershire sauce instead of the balsamic vinegar...It was incredibly tender...and the taste was awesome. If sauce begins to burn in pan bottom...just add a little water...A wonderful recipe...
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4 users found this review helpful

 
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