HOVERKEM Recipe Reviews (Pg. 1) - Allrecipes.com (18022281)

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Andrea's Pasta Fagioli

Reviewed: Nov. 30, 2008
This has become one of my all-time favorite recipes to make - and it is easily one of my husband's favorite meals. Based on other suggestions, I use 4 cans of Campbell's beef broth in place of the water and I brown a pound and a half of ground beef and add that. As others suggested, I add a can of diced tomatoes, too. I have also started adding some matchstick carrots for some color. This is a hearty, flavorful dish that is easy to make and gets better each day after you make it ...
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Jay's Jerk Chicken

Reviewed: Jun. 3, 2006
My husband loves chicken ... I can tolerate it. This recipe was absolutely terrific. It made a load of marinade, too. I was able to marinate a pound and a half of chicken breasts and a pound of chicken tenders. We had a hot dinner right off grill and then used the leftovers for jerk chicken salads. It was a huge hit - a recipe that I would definitely use when we have friends over. Great flavor. I followed the recipe pretty closely and as someone else mentioned - it didn't look all that pretty, but the chicken was fabulous.
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Caribbean Holiday Shrimp

Reviewed: May 28, 2006
I was searching for a Caribbean marinade to grill some shrimp. I read the ingredients of this recipe without reading the instructions ... which call for you to cook the shrimp and THEN coat with the sauce. Having made the sauce - and having added raw shrimp, I went ahead with my grill plans. I grilled the shrimp four minutes per side and served the shrimp on Caribbean style salads - it was excellent! My husband couldn't stop eating them. The fresh ginger gave them a nice little zing, too. I didn't use it as it was intended - but a great recipe that we will use as a grill marinade again for sure. (I would give it 5 stars, but I'm still a little partial to the marinated grilled shrimp recipe that is on this site).
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3 users found this review helpful

Easy Tuna Casserole

Reviewed: Mar. 14, 2005
I'm not much of a tuna casserole person - but my husband absolutely loved this recipe. I thought it was pretty good, too. I added frozen broccoli florets, took others' advice and went with an extra can of soup (one celery, one mushroom). I also put one cup of cheese and one cup of onions in the casserole - and then baked another cup of each on top. It really was very good - and very, very easy.
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1 user found this review helpful

Marinated Grilled Shrimp

Reviewed: Mar. 14, 2005
I chose this to serve to guests at a dinner party - without a test run - because of all the terrific ratings it received. I was not disappointed. I marinated the shrimp for about five hours in the fridge and then grilled them and served them on salads. The flavor was outstanding - folks were fighting for the last few. About a week later, I marinated another batch over night and then made an extra serving of the marinade. I prepared a pot of linguine and grilled the shrimp - then, just before serving, I added the second batch of marinade to the linguine and heated it on the stove top. My husband tells me that this is probably his all-time favorite dish. Incredible flavor. The fresh basil is really the key to this recipe, so don't use dried spices - or you'll be disappointed.
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Party Punch I

Reviewed: Feb. 6, 2005
Based on the high ratings, I picked this for a baby shower and it was wonderful. It was a small shower, so I cut the recipe in half and based on other suggestions, put sliced lemons in the glasses instead of taking the ice cube route. It was great, easy and very popular with the guests. I will definitely use this recipe in the future!
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18 users found this review helpful

Asparagus Appetizers

Reviewed: Feb. 6, 2005
This was a big hit when I made it for the first time for a baby shower. It was easily the most requested recipe from our table - one guest said "this is as good as any restaurant appetizer". I struggled a little bit with the oven temperature and baking time in my "test run". When I baked them for the party, I went with about 15 minutes at 375 and a very light coating of butter on the baking sheet. I made them a week before and kept them in the freezer and they stored beautifully. Great recipe
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Mexican Chicken Corn Chowder

Reviewed: Jan. 16, 2005
This was easy to make and my husband loved it. It stored well - the flavor got better and better. This is a recipe that I will hang on to and continue to make.
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