COoenofile Recipe Reviews (Pg. 1) - Allrecipes.com (16571096)

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Taco Seasoning I

Reviewed: Nov. 22, 2011
Easy, rich/full taste, delicious, and quick with readily at-hand spices! I used it with ground buffalo for stupendous heart-healthy tacos.
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jun. 16, 2011
Superb flavor! The sauce could use a bit sprucing up, but everything else is delicious. Be sure to use thin-sliced ham and thin-sliced chicken breasts.
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6 users found this review helpful

Green Onion-Parmesan Mornay Sauce

Reviewed: Jul. 21, 2011
I've made this recipe twice and am always surprised by how delicious it is. Nothing more to add!
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6 users found this review helpful

Asiago Toasted Cheese Puffs

Reviewed: Dec. 5, 2010
I LOVE Asiago, so I was looking forward to this. Did not disappoint, but I agree with everyone else that you have to double the recipe.
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4 users found this review helpful

Four Cheese Margherita Pizza

Reviewed: Jun. 15, 2011
A knockout. I used all the cheeses and followed the recipe nearly exactly (added just a bit more fontina and mozzarella to my family's tastes) Delicious taste and the flavors mix very well. The only complaint I have is that when using pre-made pizza crust it tends to stick to whatever surface you prepare it onto, especially after you brush the tomato marinade onto it. I almost had a catastrophe when I tried to transfer it from the counter to the baking sheet! Just keep that in mind and prep the pizza on a baking sheet/stone.
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6 users found this review helpful

French Onion Soup Gratinee

Reviewed: May 15, 2011
Superb. I have made this recipe multiple times and every time it has received rave reviews. I personally add a bit less onion, but that is my personal taste. The first time I made it I used the full complement and still got plenty of compliments. Great recipe!
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6 users found this review helpful

Sausage Egg Casserole

Reviewed: Nov. 22, 2011
Excellent recipe! My changes: substituted turkey breakfast sausage, whole wheat flour, fresh green chilis, and Emmenthaler cheese. Tasted delicious! A great way to get more protein in the most important meal of the day. I also did not refrigerate overnight, and it turned out just fine for me. Maybe I'm missing something and it would fluff up even more with an overnight preparation, but it was just the right consistency and juiciness/firmness when I whipped it up and then put it right into the oven. Great, will use again!
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1 user found this review helpful

Fettuccini Carbonara

Reviewed: May 15, 2011
Yum, Yum, Yum, and Yum. Delicious and TERRIBLE for you! But that's just the way I like it. :)
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1 user found this review helpful

Veggie Cheddar Soup

Reviewed: Jul. 21, 2011
Delicious! Unfortunately, I used generic store-bought shredded cheddar cheese and it caused lots of cheesy lumps (despite adding it very slowly). Everything else about the dish was fantastic, though: be sure to get quality cheese.
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2 users found this review helpful

Chicken Valdostano

Reviewed: Jun. 15, 2011
Delicious! I added more flavoring to the breading and used pepperoni slices instead of prosciutto (couldn't readily find any). It is a surprisingly flavorful dish and very versatile -- use it by itself, over pasta, with veggies, etc.
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3 users found this review helpful

Raspberry Spinach Salad

Reviewed: Jun. 12, 2011
Very tasty, and healthy! We didn't have kiwi, so I added strawberry instead. Also, used red wine vinegar instead of rasberry vinegar. The mix of flavors was delicious, but my wife and I both thought it could use a bit more variety of flavors -- maybe some feta. Good recipe!
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2 users found this review helpful

Double Tomato Bruschetta

Reviewed: May 15, 2011
This is delicious, but it can get soggy if not eaten right away. This is not a major criticism; we are talking about tomatoes on bread here! Just be aware when you make it -- it won't last more than about 20 minutes before you get soggy bread.
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2 users found this review helpful

Greek Feta And Olive Spread

Reviewed: Dec. 6, 2010
Great recipe! Excellent flavors, and those I served it to were asking for the recipe all night long! Yes, it's a bit salty, but I don't mind that. It definitely is stiff (especially if you refrigerate it beforehand), so be aware of that. The presentation/look of the dish is just so-so, and it is critical for this reason that you not process the olives. Good food!
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4 users found this review helpful

Smoked Gouda Mac and Cheese

Reviewed: Dec. 6, 2010
Really pretty good recipe! I would echo what others have said: add more cheese, add less (or sub H&H) milk. I do 7 oz. smoked gouda, 1-2 oz. of asiago, and 2 cups of whole milk. I think that the asiago adds an intriguing bite while also muddling the smoke flavor (my wife is not a big fan of smoked anything). I also add bread crumbs and parmesan topping, but that is just my preference for homemade mac & cheese.
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3 users found this review helpful

Moo Goo Gai Pan

Reviewed: Jul. 21, 2011
Delicious, but I could have done without the bamboo shoots. They add more tough crunchy/chewiness than I desire. Also, make sure that you LOVE mushrooms before making this -- I do but my wife is only so-so about them and they overpowered her. Finally, you don't need to kill yourself finding oyster sauce: just use a bit more soy sauce and add in about a tablespoon of honey (to your taste). The rice wine is pretty essential, though.
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2 users found this review helpful

Eggs Benedict

Reviewed: Jun. 15, 2011
The only reason I am giving four stars is because of the changes I made: bacon instead of Canadian bacon and whole-wheat toast instead of an English muffin. Also, I blended the sauce ingredients instead of using a double-boiler. The sauce was a great balance of lemony and savory (although next time I will add a touch more Worchestershire and a dash of Tabasco). Delicious, and not at all good for you! :)
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2 users found this review helpful

Cherry Tomatoes and Olives

Reviewed: Jun. 15, 2011
Tasty, but it needs something else. I doubled the amount of kalamata olives and the tomatoes were still overpowering. I think it works best cooled in the fridge; I tried it both hot and cold and liked the latter better.
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7 users found this review helpful

Shrimp Fried Rice II

Reviewed: Jul. 21, 2011
Reasonably tasty, but unappetizing look due to mixing everything together in the same pan. Also, needs more veggies to dress up the look and taste.
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2 users found this review helpful

Gorgonzola Sauce

Reviewed: May 15, 2011
Tasty recipe, but it needs more gorgonzola to really bring out that flavor. This is especially true if you are planning on putting that over a hearty meat like a steak (as I did). Good start; needs a better finish.
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2 users found this review helpful

Roasted Potato Salad with Balsamic Dressing

Reviewed: Nov. 16, 2010
Sorry, I just can't recommend this recipe as it stands. I made it EXACTLY to specifications and found that it first of all looked unappetizing -- a sickly mushy brown color all over (thanks to the balsamic). Second of all, it was much too tangy (again, the vinegar). Finally, the garlic really came on strong in the dish. Otherwise, it is a clever mixture of tastes and colors and I thought it was an inspired idea. I tried the mixture without the dressing before I added it and found it to be quite tasty, with several colorful elements. My recommendation is to either: 1) remove the dressing altogether, especially if serving to guests that don't like powerful dishes; or 2) cut the vinegar and garlic by half and/or substitute a quality white wine vinegar. This way, the natural tastes and colors of the dish aren't overwhelmed by the balsamic vinegar.
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10 users found this review helpful

 
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