lilorchid82 Recipe Reviews (Pg. 1) - Allrecipes.com (16969286)

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Warm Swiss Chard and Mushroom Salad

Reviewed: Sep. 30, 2014
I almost didn't want to rate this, b/c I didn't have blue cheese and had to use parm. Still, the recipe is solid and I think with blue cheese, it would have had that extra oomph. Nuts would have been a nice addition, too.
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Pasta e Olio

Reviewed: Sep. 23, 2014
I enjoyed eating it, but I think there are more flavorful recipes out there. It paired well with a strongly flavored fish dish.
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Halibut Divine

Reviewed: Sep. 22, 2014
I used 2T of dry mustard and though 1.5T would've allowed the halibut flavor show through more, I still think it delicious. This is obvious, but if you can't eat it immediately out of the oven, then add the french onions later when you reheat. So good. Other minor changes: more cheese and only enough sour cream to cover the fish. I "tasted" more than I meant to.
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Zesty Quinoa Salad

Reviewed: May 12, 2014
I've let it sit for a few hours before assessing. I think that it's solid and as good as any of the quinoa salad at Whole Foods. I look forward to dinner. Thank you.
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Turkey Tetrazzini II

Reviewed: May 11, 2014
Alterations, b/c they worked: 1.chicken broth reduced to 2c, milk reduced to 1 1/2c, butter down to 4T, flour to 5T 3.sauteed garlic, onion, chopped celery, and mushrooms and added 1/4c white wine and continued cooking til mostly evaporated 4.cook time reduced down to 20min, which included the 5 min of broil to brown the bread crumbs. Good flavor, but needed brightening up, so I added some lime zest I had on hand. Really good casserole dish. But now I realize I don't like pasta casserole dishes. I really thought by undercooking the noodles and reducing the liquid and cooking time, I could make the pasta come out the just like it would had I not used the oven, but I still overshot. I could try it again, but it was too much work. It would have been easier to make the roux, mix in the sauteed aromatics, veggies, and protein, and add the perfectly cooked pasta. Maybe someone can explain to me the point of cooking pasta in an oven.
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Slow Cooker Chicken Cacciatore

Reviewed: May 2, 2014
I was pleasantly surprised with the flavor payout from this simple recipe. The bulk of my time was spent prepping. I chose to sautee everything before adding it to the crock pot. I think it helped with the veggies. I added carrots and celery, and b/c of my timing they remained just a bit crunchy still. It wasn't a deal breaker though. Browning the chicken was an unnecessary step since it made no difference after sitting in the slow cooker for that long (though still a waste of calories from the oil). I made my own sauce, and found that adding sugar (white) helped with the tartness. I've read that brown sugar works better though. I used a whole chicken cut up...the white parts cooked faster than the dark parts and pieces adjacent the the bone remained a bit undercooked. I think that with more experience with the slow cooker, my technique will improve. B/c the sauce was homemade, I did not find it runny at all. Overall, a good recipe. One thing, my crock pot book says that if you use a frozen bird, make sure to add enough liquid to distribute the heat better. So I guess this recipe is perfect for using a frozen bird.
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Quick and Easy Chicken Noodle Soup

Reviewed: Apr. 28, 2014
A great way to improve on a basic broth. The prep time took longer than the cooking itself. I poached the bone in cornish hen in the broth after I added the veggies, which I cut more finely. I would make this again.
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Bill's Sausage Gravy

Reviewed: Apr. 25, 2014
I made sausage and biscuits to try with this recipe. It's a solid recipe that works. My hubby says that he'd order this at a restaurant even though he never liked sausage and gravy. You can cut down the flour by a tablespoon, since you'd only need 3T of flour to go with the 3T of butter.
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J.P.'s Big Daddy Biscuits

Reviewed: Apr. 25, 2014
I didn't even try that hard, and it came out good. I added too much milk (I was impatient), but I had a silpat and did not have to worry about it sticking. So I plopped the dough/batter onto the pan, and it came out fine (though perhaps not as much rise). I cut the biscuit into squares and served it with Bill's sausage gravy.
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Fluffy Pancakes

Reviewed: Apr. 16, 2014
It's a solid pancake recipe. I dislike the floppy type, so this was perfect. Some reviewer said this was better than Alton's, I think both are similar.
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Dutch Babies II

Reviewed: Apr. 3, 2014
I see these on menus every so often and never get them b/c they seemed so much more marked up than even regular pancakes. Since I was craving something to go with my maple syrup and the ingredient list for dutch babies was shorter than for pancakes, I gave it a go. First though, I read a bunch of the reviews, and it appears that the moon and stars have to line up correctly for these to turn out right. So I figure I'd just give it a go...I halved the recipe, heated up the milk for 20 secs and threw the egg in there to warm up while I prepped the rest. No measuring, no expectations....figured the dogs would get a late night snack if nothing else. I followed the directions with the oven temp, but I used muffin tins, and it worked out...perfectly. If it's of any interest, it's freezing outside and I assume humid, b/c it's always humid in these parts. Texture is as many described...sort of custardy...like the inside of a french toast? Flavor is very neutral. I'm glad that I was able to make these, so now I won't queue up for 45 min at those fancy brunch places.
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Fabulous Fargozas

Reviewed: Dec. 26, 2013
You can take down the salt a touch, since the cheese is salty. Otherwise, it's fine.
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Brazilian Cheese Puffs (Pao de Queijo)

Reviewed: Dec. 26, 2013
Perhaps I did it wrong. When I cooked the cornstarch, it balled it. After adding the cheese and working it a bit, the dough was more manageable. However, the texture was never right after baked. The flavor was fine. I've seen recipes involving potato. Perhaps that's the key.
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Barley Bake

Reviewed: Dec. 26, 2013
I've had better barley recipes on this site. Just not as flavorful. I imagine it's healthy though.
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Shredded Brussels Sprouts

Reviewed: Dec. 26, 2013
I didn't find it rave worthy. It was a decent dish, but not more so than my usual roasting of the brussels sprouts with seasoning and olive oil.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Dec. 26, 2013
I suppose more sauce and seasoning would've been better. But even with adequate amounts of those, I don't think this would be a five star recipe for us.
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Refreshing Limoncello Cake

Reviewed: Dec. 23, 2013
Personally, I like this cake a lot. It was very moist and not too sweet. My husband said it was bland. This was before I put on the glaze, but we did not get to taste that, since I made only one test cupcake. I used a light good quality olive oil instead of the canola oil. And I found with the given amount of powdered sugar, I needed a bit more limoncello to create the glaze. Other than that, this is an excellent refreshing cake for those without a huge sweet tooth.
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Good-Morning Banana Nut Cereal

Reviewed: Nov. 26, 2013
I like oatmeal a lot, so this recipe could not go wrong. The quinoa adds almost a succulent crunch. And for me, the very ripe banana was enough sweetness. It's so quick to make even with steel cut oatmeal. I'd definitely repeat this recipe.
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Curried Mango Chicken

Reviewed: Oct. 29, 2013
I think the flavor really depends on the brand of chutney you buy and the type of curry paste you use. Mine turned out sweeter than I'd have liked, so I added some salt to the recipe to help balance out the flavor. Hubby and friend liked it a lot. Thus the extra star. For the curry paste, I would definitely not use a thai paste. I made a simple curry paste by mixing in 1t minced ginger, 1 minced clove garlic, and 1.5t white vinegar with 3T of curry powder.
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Cream Cheese Sugar Cookies

Reviewed: Sep. 30, 2013
The pics looked so cute, but mine were meh. The recipe was just too tricky for me. I had refrigerated the dough for for a couple of days before I had a chance to bake it. The used a melon scooper to portion out the dough. The dough did not spread out like I expected, instead it remained basically a small ball, and it since it was flatter, the middle did not cook. I continued cooking, lowering the heat...but this did not prevent the outside from being overdone and the middle remaining slightly raw. For the second batch, I left the batter out a while longer and then formed the cookies, being sure to flatten it out with my palm. This time, it was more difficult to work with the dough and it took a little longer than the directed baking time to reach golden brown. These cookies burn easily too. The back of my oven is hotter than the front, and though I rotated the pan, the last row of cookies were still browner and this occurred over a period of 2min. This recipe is too fickle for me to repeat. The taste was fine, though. I would not do the drop method would these, and follow the submitter's directive to roll them out instead.
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