PAZZOGARVEY Recipe Reviews (Pg. 1) - (18037487)

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Hearty Split Pea Soup

Reviewed: Apr. 11, 2012
The prep time for this is not five minutes unless everything is already chopped and the peas are rinsed. If you need to rinse the peas, chop the ham, dice and chop veggies the prep time is closer to 30 minutes.
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1 user found this review helpful

Andouille and Chicken Creole Pasta

Reviewed: Jan. 21, 2011
I could not eat this - waaay too seasoned. I should have read the reviews before trying. Do not use all the seasoning if you are trying this. I love spicy, but this was just too much salty flavoring. Also, ingredients call for margarine but it's listed nowhere in steps
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4 users found this review helpful

Chicken Breasts Pierre

Reviewed: Nov. 12, 2009
We really liked how this turned out. It is definitely sweet with the brown sugar and stewed tomatoes. I left it simmering too high and it got super thick, almost burnt, but that didn't take away from the flavors. Some slight changes (which I think may have actually helped) - I didn't use the teaspoon of salt. Does not need more than a dash. I used celery salt instead of celery seed (all I had) and I didn't have mustard powder so I used a little squirt of brown mustard. The result was sweet and tangy and the simmering made the chicken really juicy. I will make again.
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2 users found this review helpful

Hoisin-Ginger Beef Skewers

Reviewed: Nov. 11, 2009
Wow, this was super tasty! I had a bunch of hoisin sauce left in my fridge and was looking for a recipe to use it up. Now I will be buying more so I can continue to make this dish. The marinade was really tasty, but not overkill - it was a really nice mix of flavors that went perfect with the flank steak. And the steak turned out really tender (I marinated for five hours). I didn't use sesame oil since I had none on hand, otherwise I didn't change a thing.
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5 users found this review helpful

Mulligatawny Soup I

Reviewed: Nov. 10, 2009
This was great. I echo many of the reviews here - double the recipe, this doesn't make a ton and you'll want leftovers. Chop the apple finely if you don't like big chunks. Mine didn't turn out soup-y at all though, more like a jambalaya. Not sure if it's supposed to be that thick or not. But, it was delicious.
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2 users found this review helpful

Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Nov. 10, 2009
I was surprised at how thin this stir fry sauce was, I was expecting it to be a bit thicker with the hoisin sauce. Overall, this was okay. Not really spicy or sweet. It was really mild to our taste buds. I ended up adding a lot more veggies (peppers, carrots, pea pods) so I doubled the ingredients for the sauce. I highly recommend doubling the sauce . I doubt I'll make this again, I prefer something with a bit more powerful flavor.
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Singapore style noodles

Reviewed: Nov. 2, 2009
substituted Sriachi for chili garlic. Use less next time (2 tsp) Also, use thinner noodles and makes sure they don't clump. Maybe would try soaking the noodles and doing a stir fry instead, adding them at the very last part.
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