swit0028 Recipe Reviews (Pg. 1) - Allrecipes.com (16818913)

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Best Marinara Sauce Yet

Reviewed: Jul. 14, 2014
Delicioso! I made this for an eggplant parm recipe and it turned out PERFECT. I made the recipe as directed, except I added some fresh basil instead of the parsley. The consistency is excellent, not too thin or thick. This made enough for probably three batches of eggplant so I now have leftover for spaghetti! Great recipe, thanks!
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Angela's Awesome Enchiladas

Reviewed: May 4, 2014
Save yourself the time and shred a rotisserie chicken. My only criticism is that the green onions inside the enchiladas were odd. I would omit these and just sprinkle on top. Maybe if I had simmered the chicken mixture on the stove for the full 20 minutes they'd have been softer, but I felt that timing was wayy too long. Otherwise, great dish! Healthy(ish) changes: whole wheat tortillas, low sodium taco seasoning, fat free cream of chicken soup, light sour cream, and reduced fat cheese.
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Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 30, 2014
I don't typically like "sweet" chicken dishes like this, but this was delicious. DEFINITELY use sriracha hot sauce and coat the chicken in flour first. Sauce was just the right consistency. I sauteed an onion before the chicken, set aside the onion, cooked the chicken in the sauce, then threw the onion and some par-cooked fresh broccoli in. Great dish!
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Outrageous Warm Chicken Nacho Dip

Reviewed: Mar. 20, 2014
This is great football food. As other reviewers suggested, I supplemented some of the cheese with real cheddar- otherwise, it tastes too processed. I'd also throw some extra diced green chilies in there. Yum!
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Chocolate Cupcakes with Bailey's Creme Frosting

Reviewed: Mar. 20, 2014
These were great! I made them for a St. Paddy's Day party so I made them as mini cupcakes. The batter and frosting makes a ton. I baked them for probably 13-15 mins instead of 20.
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Slow Cooker Roast Beef

Reviewed: Feb. 16, 2014
This was very good. I read lots of reviews before making this, so I made the following changes: 1) Cooked for 10-11 hours on low. 22 is unnecessary. 2) Substituted some of the water with low-sodium beef broth. 3) Substituted beefy onion soup for regular onion. 4) Used 1/4 c. instead of 1/3 c. soy sauce. I also took the roast out and mixed in a cornstarch slurry to thicken the sauce. Took some of the fat off the beef and put it back in. I wish I had left this in at least another half hour, as it wasn't quite as thick as we wanted until after we were done. My roast was shy of 3 lbs. and I do wish I had gotten a bigger one, as it cooked down a LOT. It barely fed 3 people in my house. With the changes above, I would absolutely make this again. Great recipe!
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Strawberry Champagne Punch

Reviewed: Dec. 15, 2013
This was a huge hit at my Girls Night holiday party. I would double next time, as we ran out pretty quickly with 9 girls. Thanks for the great recipe!
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3 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 7, 2013
Yum yum yum yum yum. MAKE THIS RECIPE! A couple words of wisdom after making this three times now: Don't fill your pan all the way to the brim. Leave some sauce out and use it for something else if you have to. I've made this mistake before, and sauce bubbled over and caused a lot of smoke. Leave yourself some room so that you can cover with foil tightly (and spray the foil like the recipe says). Also, do let the lasagna sit for 10-15 at the end. It's hard to resist, but if you don't, cutting it into squares to serve will be very, very messy. If you or your family don't like the texture of ricotta (my husband doesn't either), you can simply take that layer out (ricotta, egg, parsley). Might not be as authentic, but it is plenty delicious without. Finally, just for fun I added a jar of mushrooms to the meat sauce the last couple times and it was wonderful. Give this a try ASAP!
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Oh-So-Good Chicken

Reviewed: May 3, 2013
Oh so good. I always like to read reviews before making something new, so I followed what a lot of reviewers suggested and that's adding black olives, serving with tortillas, and subbing brown rice to make it just a little bit healthier. ;) I also used a rotisserie chicken and shredded it for extra flavor. YUM!
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17 users found this review helpful

Jalapeno Hummus

Reviewed: May 3, 2013
DELICIOUS! I made this for a work potluck, and it was a huge hit. The spice level is perfect, and I love the added layer of flavor from the cumin & curry powder. Wouldn't change a thing - GREAT recipe.
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Suzy's Mashed Red Potatoes

Reviewed: May 1, 2013
Good starter recipe. It definitely takes longer than 10 minutes to cook the potatoes to the right tenderness. I also recommend returning them to the same pot after draining, as the residual heat soaks up any excess moisture. I added some shredded cheddar cheese to give it some extra flavor. Great staple side dish!
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Creamy Hollandaise Sauce

Reviewed: May 1, 2013
This was excellent! A lot easier to whip up than I was expecting. I don't have a true double boiler, but I just used a metal mixing bowl over my stock pot with about an inch of water simmering below. As suggested, I started whisking the eggs and seasonings before placing over heat, then slowly added the butter. Definitely didn't take 15 minutes to thicken up. I halved the recipe as I was only serving 2, but as recommended I did use less lemon juice than it asked for. Was just the right lemony-ness. Quick note: This cools off and tightens up VERY fast so I recommend serving immediately.
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Blender Hollandaise Sauce

Reviewed: Apr. 30, 2013
I'm re-reviewing this after making it a few more times. This really is an excellent hollandaise recipe with classic flavor using the blender shortcut. The most important thing to remember is to gradually pour in the hot butter while blending and immediately put the sauce in a pan of hot water until you're ready to use it. I poured mine from the blender into a pyrex measuring cup, then set it in a pan of hot water.
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Best Steak Marinade in Existence

Reviewed: Feb. 24, 2013
This marinade is awesome. Made this for a big sirloin on the grill and prepared exactly as is with the exception of black pepper instead of white (didn't have any). Will absolutely make this again!
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Mini Pumpkin Muffins with Orange Drizzle

Reviewed: Oct. 8, 2012
This made 24 mini muffins and 4 regular size muffins and they were awwwwesome. I didn't have ground cloves so I just used extra cinnamon (as other reviewers also recommended). I also didn't have an orange so I made the glaze out of just orange juice and powdered sugar and it was great. Rave reviews all around!
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Chicken Marsala

Reviewed: Sep. 29, 2012
I was very excited about this recipe, but it wasn't as good as I was hoping based on the rating. I followed the recipe exactly with the exception of substituting apple juice for sherry (didn't have any) and not pounding the chicken breasts. The sauce was too thin and not quite flavorful enough. I think I'll add some cream next time like other reviewers mentioned.
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Spinach Cheese Manicotti

Reviewed: Jul. 29, 2012
First time making manicotti, and these were great. Unfortunately, they don't look nearly as pretty coming out of the over as they do going in! I will probably use 3/4 of the sauce next time (boyfriend agreed way too saucy). I did not cook the pasta ahead of time and can't imagine filling those suckers after!! I also HIGHLY recommend using either a pastry bag or a ziploc bag with a hole cut in the corner to fill the noodles. Makes a HUGE difference!
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2 users found this review helpful

Chicken Piccata II

Reviewed: Jun. 28, 2012
Yumyumyumyum. Made this exactly as is except with 3 chicken breasts instead of 4. I would think 4 chicken breasts would've crowded the pan, so use an extra large skillet and make a bit of extra sauce. As there was no salt or pepper in the coating, I did add a little bit along with the paprika and garlic powder. Otherwise, everything was perfection. Will definitely be making again. Tip: Give yourself plenty of time to dissolve the bouillon in the water. Maybe it's just me, but it always takes longer to dissolve than I think it will!
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Orzo and Rice

Reviewed: Jun. 28, 2012
Fantastic side dish- I make this all the time, especially with chicken piccata. As it's not SUPER flavorful, I'd recommend adding some additional seasoning, or serving it with a main course that has some kind of sauce.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Jun. 21, 2012
Absolutely phenomenal! I followed the cooking instructions exactly and the meatballs turned out perfect. Only changes I made were throwing in some red pepper flakes to the sauce, using seasoned breadcrumbs, and using some crushed some whole tomatoes. Might use all crushed next time. Will definitely be making this again.
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