AMYANDBREN Recipe Reviews (Pg. 5) - Allrecipes.com (1649288)

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Pork Chops with Raspberry Sauce

Reviewed: Mar. 14, 2010
We intended to make this with pork but ended up having to make it with chicken (our pork chops didn't look so good when removed from the packaging). I'm sure this would be great with pork, but it was also GREAT with chicken. Very flavorful, perfect blend of spices. We made exactly as is (except for the pork), and we wouldn't change a thing.
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Chicken and Red Bell Pepper Salad Sandwiches

Reviewed: Mar. 14, 2010
If the chicken had just been chopped and not processed smooth, I believe this recipe would have been better. The red pepper adds a nice flavor, but other than that, not much to discuss here as far as flavor. My husband did comment that it tasted better the next day.
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1 user found this review helpful

Grandma's Corn Chowder

Reviewed: Mar. 13, 2010
Very tasty, warm, stick-to-your-ribs soup. The soup could be spiced up a bit (I'm not good with spices, so not sure which spice, but the taste as is is missing something, it's too "even" though I would not say bland). We will definitely make this again.
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Make Ahead French Toast

Reviewed: Mar. 6, 2010
Great recipe! You can use a little more bread than 1/2 pound if you don't SOAK the bread in the milk mixture ("soak" defined as soggy to the point of the bread nearly falling apart). You would need to use a bigger pan to do this, and I truly believe the french toast would not at all be affected by this, meaning it wouldn't be too dry (there should still be plenty to sufficiently wet the 1/2 pound of bread as called for and extra).
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2 users found this review helpful

Cranberry Pot Roast

Reviewed: Mar. 6, 2010
Okay, but I don't think the cranberry sauce does that much for the roast. Hubby and our guests enjoyed this, but I won't be keeping the recipe.
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1 user found this review helpful

Garden Veggie Cheese Soup

Reviewed: Mar. 6, 2010
Okay but not a keeper. There was not a lot of flavor and the texture was a little gritty. Not sure if it would improve the recipe to use flour versus cornstarch, or shredded cheddar cheese versus processed cheese. Don't care to try this again to find out, but perhaps someone else might benefit.
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4 users found this review helpful

Zucchini Alfredo

Reviewed: Mar. 6, 2010
Good recipe, easy, will definitely make again. Be sure to cook the zucchini until tender. Ours was a little undercooked which detracted from the recipe I think. Overall a good recipe, good way to sneak in zucchini without the kids realizing it.
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2 users found this review helpful

Zippy Summer Shrimp

Reviewed: Mar. 6, 2010
Thanks for such a great recipe! I was looking for a simple way to prepare shrimp, and not as just a way to prepare the shrimp to add to pasta. We actually served this shrimp as a side dish to a vegetarian pasta dish, but next time I will prepare as the main course. It was quite a bit spicy, but still enjoyable.
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Ragu® Upside-Down Deep Dish Pizza

Reviewed: Mar. 5, 2010
Great, versatile recipe! I followed the recipe exactly as written and opted to use the spinach. I had a couple questions as I went along, which I will answer for others here. First, I couldn't find a 10 oz. can of refrigerated pizza crust, only a 13 oz. can (or 13.25?) and an 11 oz. I went with the 13 oz can and it worked very well. I had a little dough remaining on the edges, which was more from me kneading it out larger than necessary. I trimmed the excess off but could just as easily worked it into the edge, it is after all intended to be a pizza crust (thick and bubbly) and not a pie crust. I was also unsure if my deep dish pie plate was considered a 2 qt dish. I just went with it and it worked out perfectly. I also thought after adding the tomato sauce that the meat mixture would be too runny. While it certainly is more "liquidy" than the sauce and meat you'd find on a normal pizza, it worked out well and I think I will just continue to use the 26 oz of sauce as called for. And just a note, it's cool and all to think of this as an "upside down" pizza, but you must eat this with a fork, so it feels more like a pizza casserole of a sort. Either way, it's delicious. Enjoy!
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Curry-Strawberry Chicken

Reviewed: Mar. 2, 2010
Yum, yum, yum, and yum!! My whole family enjoyed this recipe. Since it hadn't been reviewed yet, I made the recipe exactly as written, and we wouldn't change a thing! And it's so quick and easy to make. We served the chicken alongside rice and broccoli, then ended up mixing it all together, drizzled with the sauce, and it was EXCELLENT!! I can't wait to make this one again.
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8 users found this review helpful

Sally's Spinach Mashed Potatoes

Reviewed: Feb. 20, 2010
Divine!!! We made a batch with the cheese and one without. Both tasted delicious, but all agreed that the cheese adds a nice, final, necessary touch.
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0 users found this review helpful

Owen's BBQ Chicken

Reviewed: Feb. 20, 2010
Will definitely make again, though I plan to continue my pursuit of the perfect bbqed chicken recipe.
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1 user found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Feb. 8, 2010
Fantastic! Using whole wheat flour versus whole wheat pastry flour worked fine. These pancakes cooked up so nicely, were soft, and just plain yummy. Must try!
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1 user found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Feb. 3, 2010
Um, um, um. I wouldn't change a thing. Delicious!
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1 user found this review helpful

Garlic Green Beans

Reviewed: Jan. 24, 2010
Okay. We will not make again but worth a try.
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1 user found this review helpful

Ham and Broccoli Bake

Reviewed: Jan. 9, 2010
I would give this recipe 3 stars, my kids and hubby give it 4 or even 5. I felt the dish was way too salty. If we make this again, we will probably substitute the ham with chicken.
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1 user found this review helpful

Fiesta Turkey Tavern

Reviewed: Jan. 9, 2010
We felt the mustard was too strong and the dish too hot overall. We will not make this again.
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Creamy Pesto Shrimp

Reviewed: Jan. 9, 2010
Restaurant quality. So bad for you, but so good. Would like to try again but reduce the amounts of some of the not-so-good-for-you ingredients.
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1 user found this review helpful

Uncle Bill's Chicken Strips

Reviewed: Jan. 9, 2010
We will not make this recipe again. Not that it's bad, just doesn't have anything that sets it apart from similarly breaded chicken recipes.
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1 user found this review helpful

Chicken with Ginger Pesto

Reviewed: Jan. 9, 2010
Yum, yum, yum! The garlic sort of caramelizes and adds this delicious little crunch to the chicken. I will likely double the sauce next time - we all craved more garlic and onion to add to each morsel of chicken.
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5 users found this review helpful

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