Brenda Recipe Reviews (Pg. 1) - Allrecipes.com (16750991)

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Grand Marnier Chicken

Reviewed: Feb. 8, 2015
This is a keeper. I didn't have any Grand Marnier so I used Triple Sec. I also have issues with dairy so I omitted the parmesan cheese and it was excellent without it. Others have said they will switch to orange juice concentrate for more orange flavor. I disagree... the light orange flavor was superb. Served with potatoes roasted in olive oil, garlic and a hint of tarragon. Absolute perfection! Word of caution: The 15 minutes prep time is way too low. I reduced my liquid on a medium heat and ended up turning up the burner to medium high after about 25 minutes.
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Super Easy Sloppy Joes

Reviewed: Nov. 17, 2014
I subbed Steak-ums for the ground beef and rolled it up in a tortilla with cheese, heated long enough to melt the cheese. Delicious. We call them Sloppy Jose's.
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Oven Fried Parmesan Chicken

Reviewed: Nov. 1, 2014
I've been baking my chicken breasts this way for 20 years. For a quick go-to meal, mix up a large batch of bread crumbs and parmesan and store it in the refrigerator in an air tight container. You can easily substitute herb seasoned bread crumbs and omit the parsley, salt and pepper or crush seasoned stuffing mix in a food processor to the consistency of bread crumbs. I also bake at 350, but only for about 45 minutes unless the chicken breasts are very large. They always come out juicy and tender.
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Sausage, Peppers, Onions, and Potato Bake

Reviewed: Sep. 1, 2014
Really good. Omitted the peppers because they don't like me. Added chopped garlic to the onions. Deglazed the pan with dry vermouth and stock before dumping it in the baking dish and topped it with a touch of coarsely grated asiago.
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Grilled Salmon I

Reviewed: Aug. 17, 2014
I pretty much followed the recipe but cut the cooking time to 9 minutes -- 5 skin-side down and 4 flesh-side down (more or less the 10-minutes per inch rule). Perfect!
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Garlic Parmesan Monkey Bread

Reviewed: May 18, 2014
This is a good recipe, but I have a couple of hints. Don't leave out the salt. Bread needs salt. Use good cheese.
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Spaghetti Sauce

Reviewed: May 18, 2014
I've been making my sauce this way for years. The only things I do differently is omit the sugar, use spaghetti seasoning and add roasted italian sausage: brush 4 links (2 sweet and 2 hot) with olive oil and spaghetti seasoning. Roast on a rack at 350 for 20-30 minutes. Mince in a food processor and add to sauce. This sauce freezes well. I make 4-6 batches at a time and freeze it freezer bags lying flat (4-6 cups of sauce in each bag). It thaws in 10-15 minutes in the sink with room temperature water. Works really well with those no-cook lasagna noodles for a quick, effortless supper.
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Marinated Pork Tenderloin

Reviewed: Jul. 28, 2013
Good recipe but cooking instructions are incomplete. Grill for 20 minutes turning every 5 minutes. Remove to cutting board and let stand for 10 minutes before slicing and serving.
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Slow Cooker Enchiladas

Reviewed: Jul. 20, 2013
Great easy recipe for an effortless dinner. I increased the beef to about 1 1/2 pounds, used fire roasted corn salsa, threw in a large can of drained black beans and spooned canned enchilada sauce on the top layer of tortillas before I put in the final cheese. Perfect!
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Broiled Lobster Tails

Reviewed: Dec. 26, 2012
This is the best means of cooking frozen lobster tails. However, the recipe failed to mention that you should broil approximately 8 inches away from the heat. Any closer than that and the lobster won't cook evenly. 3/4-1 pound lobsters take me about 5-7 minutes. YMMV.
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Hot Buttered Rum

Reviewed: Nov. 30, 2012
I've been making this for years. Tip: use spiced rum!
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Tender Italian Baked Chicken

Reviewed: Nov. 14, 2012
I've been doing something similar for years. Mix 1 part seasoned bread crumbs and 1 part grated parmesan. This can be stored indefinitely in an airtight container in the fridge. When you're ready, dip the chicken in melted butter, coat it with bread crumbs and bake as suggested in this recipe. Just remember to never dip your raw chicken into your stash of bread crumbs -- always transfer a small portion to a plate, use that to coat the chicken and discard what you don't use. For a twist, pulse herb seasoned stuffing mix in a food processor and use that in place of the bread crumbs.
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Garlic Chicken

Reviewed: Aug. 5, 2012
I've always made this with butter, but can't wait to try it with garlic-infused oil. However, I think 425 is way too hot. I've always baked the chicken for 35-45 minutes at 350 and it comes out evenly cooked and juicy. I've also used herb-seasoned stuffing mix instead of the breadcrumbs. You just have to crush it in a food processor first.
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Asian Ginger Dressing

Reviewed: Jul. 22, 2012
I was looking for a recipe to substitute for a store-bought dressing that my husband really likes. Since he's on a diet, I wanted to get the calories as low as possible... so I substituted Splenda for the honey, added 1/8 cup balsamic and extra ginger. I also did half and half olive oil and sesame oil, used Gourmet Garden ginger blend instead of fresh, sushi vinegar instead of rice wine vinegar and added 2 teaspoons of red pepper flakes.
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Bellyful of Barbecued Bananas

Reviewed: Jun. 12, 2012
Regarding the comment about the sugar catching on fire: sugars we cook with carbonize at about 350 degrees and the combustion point is above that. Most recipes calling for low heat would be well below that -- 225 to 250 or so. If you're having trouble with the sugar bursting into flames, you probably have your grill set way too high.
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