Nantru Recipe Reviews (Pg. 1) - Allrecipes.com (1804165)

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Dry Spice Rub for Lamb or Beef

Reviewed: Jul. 6, 2007
Did not care for this spice rub at all. It left very little in the way of flavor. My grilled lamb chops with an acid based marinade have always turned out much better tasting. I wanted to try something new, but the chops were not good with this spice rub.
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14 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Jan. 11, 2007
I made this for Thanksgiving dinner 2006. It was very easy and turned out an extremely moist, delicious and flavorful turkey. The pan drippings made an excellent gravy, too. I added a can of chicken broth, half & half and freshly ground black pepper and let it reduce. Then, I added a bit of flour to thicken and whisked it for about 5 minutes. No need to add salt because of the saltiness of the bouillon cube. I got RAVES!
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13 users found this review helpful

Cajun Chicken Pasta

Reviewed: Jan. 11, 2007
This was absolutely delicious, although it took me more like an hour to make it rather than 30 minutes (I think the cooking times, especially the 2-3 minutes for the veggies, are very underestimated unless you want hard, crunchy veggies in your pasta). I would strongly suggest buying chicken breast tenderloin strips rather than the full breasts which end up being too much meat for the dish. It's a very versatile recipe. I can't wait to experiment with other veggies in this dish. I think it'd be great with shrimp, too. I doubled the recipe with no problem but you have to use a huge frying pan and the peppers make lots of liquid so you have to reduce it down a lot more. I added cornstarch dissolved in a little water to thicken the sauce after adding cream and reducing for a while. It makes the sauce a lot creamier and thicker.
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12 users found this review helpful

Angel Chicken Pasta

Reviewed: Dec. 29, 2011
Scrumptious and lick the plate worthy. I only used 4 chicken breasts, plain cream cheese, fresh chives and spaghetti instead of angel hair but otherwise I made the recipe as is. The sauce alone is worth 5 stars. It'd be good by itself over pasta or rice. I made this with the green beans and pancetta recipe on this site and some of the pancetta and shallots got mixed in with the pasta and sauce. It was so good and gave me the idea to make this again by sauteeing shallots and pancetta first before adding the rest of the sauce ingredients. I'm also going to try it over linguine. Again, the chicken is not even necessary! DELICIOUSNESS x100.
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6 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: May 22, 2014
I was so skeptical about this recipe. I'd never had chicken and dumplings before and the ingredients didn't sound all that impressive. I made it exactly as written, except I put the biscuit dough in about 2.5 hours prior to serving, rather than 30 minutes. Total cooking time was 6 hours. It was absolutely delicious. The chicken was so tender and infused with so much flavor and the dumplings came out perfectly. They tasted like biscuits that you sop up gravy with, except they are infused with the gravy flavor. This recipe is going in my regular rotation.
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5 users found this review helpful

Healing Cabbage Soup

Reviewed: Jan. 18, 2014
This is one of the easiest soups to make and it's one of my favorites. It's very tangy and fresh tasting. The veggies are not mushy as long as you don't overcook. I stop cooking when they are still nice and firm with just a little "bite" to them. I think you have to like Bloody Marys, tomato juice or V8 to enjoy this soup because it does have a lot of zing from the tomatoes and other veggies, but if you are a huge fan like me you will love it. As with any recipe here, only add salt to taste. I never trust another person's salt threshold.
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5 users found this review helpful

Banana Sour Cream Bread

Reviewed: Jun. 17, 2013
I had previously thought the "banana banana bread" was the best banana bread recipe on allrecipes. WRONG! This one is even more moist and more banana-y tasting. It's a *very* wet batter. I made it as written except I put it in 3 loaf pans rather than 4. Because of that I had a little extra cinnamon sugar mixture so I sprinkled that on all 3 loaves prior to baking. It took a full 2 hours to bake, but it came out delicious. It doesn't rise as much as other banana breads I've made, but I attribute that to the moist and dense texture. I kept one loaf out to eat and froze 2 loaves and when I defrosted them they were fantastic, too. This recipe is a keeper!
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5 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 16, 2013
You know, I absolutely love the Italian beef sandwiches you get in Chicago. This was just OK. I wasn't crazy about it. The texture of the meat was a bit spongey and tasted a little bland. I don't think you can get the same melt in your mouth texture and deep flavor results in a crockpot that Chicago Italian beef places get in their ovens. It's also hard to duplicate the flavor of the giardiniera and find the right kind of bread. I think this is just one of those things you have to go to Chicago for.
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4 users found this review helpful

Savory Green Beans

Reviewed: Dec. 30, 2011
This is delicious. I also make this with brussels sprouts. The only changes I make is I add a touch of olive oil when sauteeing the pancetta and at the end I put in a 1/2 cup of low-salt chicken broth and let it reduce until it just coats the vegetables. Makes a nice sauce.
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Apr. 18, 2008
I used this to frost an orange cake. I added a little lemon juice for a citrus taste. The cream cheese flavor comes through, which is good. It's not just a sweet frosting. The consistency is incredibly smooth and creamy and very spreadable. This would be perfect for a spicy carrot cake.
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4 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 25, 2015
This was really good. I made it exactly like the recipe said. The only change I'd make next time would be to use half a small onion instead of a whole onion and chop it into a very small dice. It was a little too oniony with a whole onion. Also, the topping came out perfectly when I turned the meatloaf out of the pan.
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: May 7, 2014
Ok, a 5 year old kid could make this recipe (with a pop top can of soup). It's that easy. I used a 4 lb roast and cooked on 9 hours at low and then kept it on warm for another hour. It comes out really tasty and falls apart with a fork. The gravy is thin and more like a "jus" so you may want to thicken it up with some cornstarch. I didn't and it was just a little runny, but I like it that way. There is no need for any additional seasoning. It was nice and salty and flavorful.
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3 users found this review helpful
Photo by Nantru

World's Best Lasagna

Reviewed: Oct. 20, 2013
This was pretty much the best lasagna I've ever had. My husband used an expletive when he ate it. "This is really freaking good." He made the sauce and I assembled it so it was a joint effort.
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3 users found this review helpful
Photo by Nantru

Roasted Vegetables

Reviewed: Sep. 14, 2013
This was so easy and good! I could not stop eating at it, even as I was putting the leftovers away. I added quit a bit of salt and pepper since many of the veggies in the dish don't have a lot of flavor on their own. Everything caramelized nicely and cooked at a similar pace. The red peppers and onions got a little crispy around the edges and the squash and potatoes were deliciously soft and sweet. Fave way to cook veggies in the fall/winter. The fresh herbs added a very nice touch. 5 stars!
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3 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: May 26, 2008
This was just ok. I like the flavor of the store bought ones better. It was easy to make, but I took off an extra star because I made the recipe exactly as written and it overflowed in the pan. After reading the reviews, I see others have had that same problem. If you need to read the reviews before preparing the recipe to avoid mistakes there is a problem with the recipe as it is written.
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3 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 16, 2008
Absolutely delicious. I will never boil corned beef again. I used a flat cut and roasted for 6 hours, adding cabbage, new potatoes, onions and carrots after 3 hours. The flavor in the vegetables was incredible and the meat just came apart in shreds. Best corned beef I've ever had!
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3 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Mar. 9, 2015
This is absolutely scrumptious. It's more like a stew than a soup, but it definitely has broth so it's not like chicken chili. I made my own taco seasoning from another recipe on allrecipes and I do think it added more of a bright, intense flavor. The chicken becomes infused with all these delicious flavors. The corn adds a nice crunch. The beer adds a nice hint of flavor, too. I might try it with chicken thighs next time. I did not eat it with the chips, cheese or sour cream garnish and it was totally delicious as is.
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2 users found this review helpful
Photo by Nantru

Chicken Pot Pie IX

Reviewed: Oct. 20, 2014
This was totally delicious and easy made exactly like the recipe. If I were to make it again and tweak anything I might add fewer peas and maybe a little sage or thyme or even cajun seasoning. It really needs nothing and is perfect as it, though. Totally disagree with the reviewer who said it was too dry.
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Oct. 13, 2014
This is a tasty and quick way to prepare fish. Catfish could be used in place of tilapia as the flavor and texture are similar. Would be a good dish for the first time fish cook to make since it's hard to mess up. Also, this recipe pleases the palates of people who don't normally like fish. Tilapia should have a light, fresh taste, not fishy and strong. Most of the time when fish is fishy tasting it's from overcooking it.
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2 users found this review helpful
Photo by Nantru

Grilled Asparagus

Reviewed: May 21, 2014
This is my favorite way to eat asparagus. Don't cover up that delicious flavor with any sauces or seasonings. Just a simple prep, grill (I use a grill pan), eat. Done.
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2 users found this review helpful

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