DELTASIG86 Recipe Reviews (Pg. 1) - Allrecipes.com (18089813)

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Cajun Pecan Catfish

Reviewed: May 2, 2006
I'm not big on "hot" food, so I substituted Old Bay for the cajun seasoning. I thought it gave the dish the right peppery flavor without being overpowering. The combination of the seasoning and pecans was really nice. Might want to think twice about squeezing some lemon juice over the finished product, I found it overpowered the other flavors. Can't wait to share this with my boyfriend!
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3 users found this review helpful

Grilled Asian Chicken

Reviewed: Jan. 8, 2006
even better when marinated overnight!
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Chicken Marsala Florentine

Reviewed: Nov. 5, 2005
I was so excited to make this dish - it sounded so wonderful! I was kinda disappointed. Too much butter in the sauce...and as much as I adore wine sauces, this one had just too much bite (I used a nice pinot noir) and I added some chicken stock to cut it down. I'm not sure if I'd make this again. Alot of work for an only ok dish.
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Apple Crisp II

Reviewed: Jul. 17, 2005
My best friend asks for this over and over. I'm pretty fond of it, too!
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Caramels

Reviewed: Jul. 17, 2005
Very good! Kinda frustrating to make because of how long it took to get the mixture to temperature. Be sure to use a VERY large pot to keep it from boiling over.
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Beef and Parmesan Pasta

Reviewed: Jul. 17, 2005
Nothing special, but good for getting rid of extra ground beef you have on hand. I'll make it every once in a while, I think.
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Chicken Piccata I

Reviewed: Jul. 17, 2005
I'd never had chicken piccata before, let alone made it! This was a FABULOUS dish! I made it for a friend who thought the sauce was a little too strong, so I calmed it down with some chicken broth. I like to make my sauce with some freshly sliced mushrooms.
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8 users found this review helpful

Simple Savory Pork Roast

Reviewed: Jul. 17, 2005
Mmmmm, just lovely! SO simple - you should definitely add this one to your list of lazy dinners! The cooking does take some time (I had a half pound roast that took a full hour), but you don't have to fuss with it, so you can do other things while it's cooking. Way better than what my Mom used to do with roast, because the flavor is on all sides.
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1 user found this review helpful

Sesame Lime Steak Wraps

Reviewed: Jul. 9, 2005
Very tangy! Nice on a wrap, also good over rice. Reminds me alot of teriyaki, though.
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Black Pepper Beef and Cabbage Stir Fry

Reviewed: May 22, 2005
I was excited about this recipe because I love cabbage in chinese, others had rated it so highly, and because of how versitle it is when it comes to veggies you can add, but I was really disappointed. I headed the advice of others and added more spices - onion powder and ginger - to the meat as it cooked. I replaced the water with beef broth, and added mushrooms and water chestnuts. For the cabbage, I used a bag of cole slaw, with carrot. When I tried it just before serving over rice, I discovered the sauce was definitely lacking. Adding teriyaki helped, but it wasn't enough to save it.
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Sausage Gravy I

Reviewed: May 13, 2005
tasted really great, but the color wasn't very appetizing. Next time, I'll add Gravy Master to it.
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Creamed Chipped Beef On Toast

Reviewed: May 13, 2005
just like Mom's!!!
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Catfish Saint James

Reviewed: May 13, 2005
not a big fan...didn't like the italian twist on the catfish. probably won't make again, although the breading made so much that I set half of it aside before flouring the fish.
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2 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: May 13, 2005
I've made this recipe a regular in my kitchen! Turns out great every time, never disappoints! I've made it for company, and it always goes over big - most ask for the recipe!
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Spinach Tomato Tortellini

Reviewed: May 9, 2005
Lovely! Nice light flavor, although I did make some minor adjustments. I used a plain can of diced tomatoes, and doubled the minced garlic. I left out the onion. I think I would have been safe with even a little more garlic (but I really like garlic). Also, I used milk instead of heavy cream, which should help on the fat and calorie side. I prefer corn starch as a thickening agent (just be sure to cut the amount by half - you'd need twice as much flour to do the same job). I was impressed with the flavor of the sauce, and didn't notice too much of a pink tinge that turned off one reviewer. However, next time, I'll use fresh tomatoes, because I was kinda turned off by the flavor of the canned tomatoes. In all other respects a wonderful and simple dish that looks and tastes like it took forever! Will definitely make again!
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71 users found this review helpful

Simple Beef Stroganoff

Reviewed: Feb. 8, 2005
The garlic was a tiny bit overpowering, but not so much that it wasn't tasty! I added dried parsley to the egg noodles, and a little milk to the sauce. Yummy!
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Apple Pork Chops

Reviewed: Jan. 9, 2005
I REALLY enjoyed this recipe! Simple to make, and ingredients that most people have on hand. The only thing I didn't have was the cloves, so I substituted nutmeg. I also thought that the sauce looked a little thin as I was making it, so I added some flour to give it some body, and it turned out great! This will certainly be added to my repertoire! Thanks, Marie!
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Chocolate Covered Pretzels

Reviewed: Dec. 19, 2004
Well, after I tried to add more whipping cream, it just became more like a ganache, so I started adding milk, and then the chocolate turned out ok. But the recipe was a waste.
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8 users found this review helpful

Asian Beef with Snow Peas

Reviewed: Oct. 19, 2004
Very good! I replaced the rice wine with red wine vinegar in a pinch, and it turned out great! Add mushrooms cut in quarters.
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1 user found this review helpful

 
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