Raane23 Recipe Reviews (Pg. 1) - Allrecipes.com (16910999)

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Banana Pudding III

Reviewed: May 10, 2012
This is a recurring dessert in our household. I couldn't believe that I hadn't reviewed it yet and so I do so now. I absolutely recommend making it with homemade whipped cream. Very rich and definitely serves dessert to our family of 4 (and a baby) for more than two days!
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2 users found this review helpful

Marinated Greek Chicken Kabobs

Reviewed: Nov. 8, 2010
Incredible flavor, especially when served with lemon/olive oil basmati rice. Authentic-tasting recipe for those people who love Mediterranean style foods. I used Greek yogurt instead of plain and kept some aside for dipping. My husband declared it the best meal he'd had in months.
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3 users found this review helpful

Chicken, Artichoke Heart, and Parmesan Sandwiches

Reviewed: Nov. 12, 2010
Excellent meal! We had this for lunch though I boiled/baked fresh artichokes that needed to be used up. In the future I will probably get the jarred kind from the store--the amount of time it takes to prep artichoke is far too much work for a simple lunch. An excellent way to use up extra spaghetti sauce. We used mozzarella sticks and Prego sauce. Everyone enjoyed it, including my 3-year-old. Definitely recommend this one!
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6 users found this review helpful

A Twist on Pasta Salad

Reviewed: Apr. 24, 2011
Easy, healthy, and highly flexible both for preparation and as a meal. This would be an excellent farmer's market dish made with whatever veggies are in season. I doubled the recipe and added a little extra vinegar after tasting it, but I like sour flavors. I also would add a little less Parmesan next time or would consider cutting it out completely in favor of Italian style mozzarella cheese scoops. This is DEFINITELY becoming a staple summer dish in my house!
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10 users found this review helpful

Pollo Fajitas

Reviewed: May 18, 2011
Easy, tasty, and particularly good on the second day. My husband would not stop raving about these, claiming they were better than one of the top Mexican restaurants in town. I'm making them again tonight. I used red wine vinegar instead of cider vinegar as it's what I had on hand. Also, chili seeds instead of hot sauce. It comes out mild enough for my kids to eat. We spice it up with some nice hot salsa!
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3 users found this review helpful

Ground Beef Noodle Casserole

Reviewed: May 7, 2012
This is delicious. I made it with 1% milk, just a little under the 1/2 cup that it calls for with cream, and canned spaghetti sauce. I had to use pork gravy as that's what I had in the cupboard. I just pulled it from the oven and it tastes like spaghetti/lasagna casserole. I can't imagine my kids not eating this. I will find out tomorrow when I pack it in their lunches for school! Thanks for sharing this! This is going in my regular recipe box--a rarity for new recipes! Update: Kids loved it! Even ate the leftovers.
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1 user found this review helpful

Grandma's Ground Beef Casserole

Reviewed: Apr. 3, 2013
Found this as I had ground beef already cooking on the stove with a vague idea that I was going to cook SOME kind of casserole. I am always looking for new additions to our weekly routine and this one fit the bill nicely. I expected it to be a bigger hit with my small children, but my husband and I both enjoyed it immensely. I added canned peas and fresh chopped carrots as well as parsley, and I cooked most of the onion with the beef and only added a small amount to the cheese/sour cream mixture. I will make this again, but sparingly. This is firmly in the comfort food department and can't be very waistline friendly...which is why it tastes so good!
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5 users found this review helpful

Divine Chicken with Green Beans

Reviewed: Jan. 22, 2014
After reading the reviews I went ahead and heavily altered this recipe. But first, as a note to those of you using chicken breast: place the meat in a plastic baggy and pound the meat into a more uniform width. This will make cooking moist chicken far easier! I only had chicken tenders on hand. I salted and peppered and marinated them in Dijon mustard for a half hour while I got the onions, garlic, and beans ready. I cooked according to the recipe, browning the meat on both sides before throwing in the onion, and then roughly 2 minutes later, the garlic. I also poured in a healthy dollop of white wine (between 1/4 and 1/2 cup) and set it to simmer while I cooked up my noodles. I added the green beans, added a bit of garlic salt on top of them, and let the entire thing cook down for roughly 20 minutes. I added 3T of 2% milk at the end, removed everything but the sauce, and let it reduce while I finished the noodles. Cooked like this, the chicken came out moist, tender, and super flavorful. In the future, I may cook the green beans only on top of the chicken, as they absorbed the mustard flavor more readily than the meat. Next time I will squeegee more of the mustard off before tossing it into the skillet! I served it on top of Rotini pasta. If I do this again, I will serve it on white rice instead.
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Baked Cod

Reviewed: May 9, 2012
I didn't think that this recipe had much to offer. It was moist, but I was not a fan of the flavors the recipe imparted. Perhaps I am missing out because I did not have croutons and only seasoned bread crumbs to work with, but all in all, I'd much prefer the fresher tastes of citrus and sea salt and bright sunny days on my fish. This tastes heavy and for the caloric quality of the ingredients, just wasn't worth the punch to the bottom line around our waistlines.
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1 user found this review helpful

 
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