cheryl52 Recipe Reviews (Pg. 1) - Allrecipes.com (16874616)

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Savory Kale, Cannellini Bean, and Potato Soup

Reviewed: Mar. 10, 2013
What a great soup! It's my first time cooking kale so I was a bit timid about the whole exercise. Also, I used dried beans (white northerner - couldn't find dried cannellini at the store). Someone on this site suggested adding one can chopped tomatoes with chilis and I did that too. Didn't have a red chili pepper on hand so used chili powder to taste. Also just a quick squeeze of lemon to bring all of the flavors out. Very good soup - the sort I normally wouldn't try because it looks too healthy (gasp!).
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Asian Marinated Pork Chops

Reviewed: Mar. 10, 2013
I made the recipe as is, even though typically I agree with reviews (and follow them) posted at Allrecipes concerning recipe alterations. The amount of soy sauce does need to be cut down (some here said it was overpowering). Although the marinade is still good, I'd cut the soy sauce to 3/4 or even 1/2 cup (haven't tried this alteration yet, mind you). The spiciness was right for me. I do like my food "hot", but I enjoyed the interplay of flavors. Oh, also...I used chicken instead of pork. I marinaded my chicken breasts for about an hour and then baked them for 45 minutes. This recipe is a keeper, with some slight tinkering.
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Romaine Salad with Blue Cheese Vinaigrette Recipe : Rachael Ray : Recipes : Food Network

Reviewed: Feb. 20, 2013
Wow, this dressing is to die for! I added 3 ounces of thinly sliced T-bone steak (prepared with a fajita rub and then pan fried) and some garlic croutons. If you're watching your calories, only use 1-2 tablespoons when you toss your salad (a little goes a long way!). Loved it:)
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Feb. 10, 2013
I tried the other chicken tikka recipe on this site and liked it a little bit more. This one was very good, however, but a bit too sweet for my tastebuds. I did omit the salt entirely (not needed) and would omit the sugar next time. Also I used non-fat cream and the consistency and flavor was good. The only other thing that I might change is to add a bit more butter (didn't use ghee) as an emulsifier to blend in all of the spices more. Good recipe! Thanks for sharing it.
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Chicken Tikka Masala

Reviewed: Jan. 27, 2013
I lived in Britain for a year in 1984 and had Indian food for the first time. Food in Britain, at least then, held little interest but we loved Indian. Since then I've searched for Chicken Tikka recipes and finally have one. The heat is fine with me (I live in Texas), but for those with tamer pallettes I would suggest dimming down the heat. Also a few of you have inquired about using non-fat cream and let me say that that's what I used and the recipe is still great. So substitute away! In fact even if you don't need to do this for your weight, you might just consider your heart:) Wonderful recipe.
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Red Lentil Curry

Reviewed: Jun. 14, 2012
I don't doubt this is a good recipe but I did something wrong. I couldn't find curry paste at the market (can someone suggest a brand?) and ended up by using Patel's Korma. The lentils came out find but the sauce was bitter and thick. I tried adding water but nothing helped. Help!
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Vegan Black Bean Soup

Reviewed: Apr. 15, 2012
I messed with this recipe because I only had one can of black beans! I used celery, onions, garlic, frozen peppers (green and red) and sauteed them per the instructions and then added the chili powder and cumin. Then I food processed half the can of beans (15 ozs) with 1-1/3 cup crushed tomatoes. It turned out perfectly even with my 11th hour tinkering! Think I'll add a little chopped cilantro before eating. It's perfect:)
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Cocktail Meatballs

Reviewed: Dec. 31, 2011
I used frozen meatballs (store brand) and avoided the Italian version since everyone here said the seasoning conflicted with the sauce. I put them frozen with the sauce in a crockpot and just sampled them. They are delicious. I did not pre-cook the meatballs since they came cooked. There's no need to make your own. Delicious recipe.
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Veggie Cheese Casserole

Reviewed: Jul. 28, 2010
Sautee 3/4 cup onion in 2 tbl oil before adding to broccoli. Add 1/4 cup sharp cheddar cheese to cheese mix before spreading over broccoli-onion layer. Also, sprinkle 1/4 cheddar on top before baking. Very good - just need a a flavor boost!
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5 users found this review helpful

 
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