Eleanor Recipe Reviews (Pg. 1) - Allrecipes.com (18125225)

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Mexican Rice II

Reviewed: Sep. 7, 2009
Like out of a good Mexican restaurant. This is easy and makes a great accompaniment to just about any main dish. I like to serve it with Cilantro-Lime Chicken.
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Chicken and Bacon Shish Kabobs

Reviewed: Jun. 21, 2009
Really great flavor! The only problem I had was that the bacon doesn't cook on all sides (where it's pressed against other pieces on the skewers). So, I put the pieces in a hot skillet for a few minutes to crisp up. My husband didn't mind the soft bacon on the sides. I tried to boil the leftover marinade to make a safer basting glaze, but once it boiled I didn't appreciate the smell/taste. So, I didn't baste them at all. They really didn't need it - the chicken (after marinating x 4 hours) and bacon lent a nice flavor to surrounding pieces. I added green bell pepper, cherry tomatoes, and red onions to our skewers. Yum!
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Carol's Arroz Con Pollo

Reviewed: May 20, 2009
Made this on Cinco de Mayo for my husband and sister. It was quite good, and they absolutely loved it. I had planned on leftovers for the next night's dinner, but we only had enough for one lunch! I added cumin as others suggested.
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Teriyaki Flank Steak

Reviewed: May 20, 2009
WOW!!! I made this for my husband, sister, and brother-in-law a few weeks ago (when my newborn was only a few days old - needless to say an easy recipe!) My sister and her husband are grilling freaks, so I'm always looking for recipes to one-up them. This did it!! The ginger really makes this special. The meat was perfectly tender, cooked perfectly after the time mentioned. I will make this again and again!! (Although I tried it with a cheap steak the other night.. not recommended. Spend the extra $5 for the flank steak and you won't be sorry.)
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World's Best Lasagna

Reviewed: Jan. 9, 2009
Ok, this was pretty darn good. But, "World's Best" is a stretch. It lacked a creaminess that I missed, despite using more mozzarella than called for. Still, I think I would make it again. Making the sauce the day before, refrigerating it, and reheating it slightly before assembling the lasagna was a great time-saver; otherwise we would have been eating at 9:00.
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Herb-Stuffed Red Peppers

Reviewed: Nov. 5, 2008
This was pretty good, a different flavor than the usual stuffed pepper. The balsamic vinegar gave it a nice tanginess.
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Classy Chicken

Reviewed: Nov. 5, 2008
Pretty darn good! My husband came home from the farmer's market with zucchini and heirloom tomatoes and I wanted a nice cold-weather-friendly dish to serve. The chicken was cooked perfectly. Since I used fresh tomatoes instead of sun-dried, I added them just a minute before serving. I think we will make this again!
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Best Ever Banana Bread

Reviewed: Sep. 20, 2008
I was loyal to my banana bread recipe for years but wanted to try something new when I ran out of shortening and had old bananas on hand. So glad I stumbled upon this recipe! I've made it with both buttermilk and sour cream instead - both fantastic! I always add a little vanilla. Wrap it up in plastic wrap after it's cool and you will have the moistest banana bread ever. I can't wait for the loaf to come out of the oven! Thanks!
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Spanish Rice II

Reviewed: Aug. 19, 2008
Excellent! Really spicy, may cut the chili powder down next time because my husband is a wimp. :) Really easy, too - chopping the aromatics is the toughest part! Will make again!
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Viva Madrid Spanish Chicken

Reviewed: Aug. 19, 2008
I really liked this! (My husband gave it a 3 so we averaged.) I used 6 chicken tenderloins and didn't dredge in flour, which I think is just a matter of preference and either way works fine. I had a hard time getting the bacon to brown - I think next time I will start with a dry skillet when I start browning the bacon. I added a few more dates and really loved the sweetness that they impart! The sweet/spicy/bacon interplay was a winner! (On a side note - I made this while my husband made the Spanish Rice II that others served with this dish. It's also a fabulous recipe, but I think I would rather have this chicken with plain or mildly flavored rice. There was too much going on between the two dishes!)
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Peanutty Caramel Bars

Reviewed: Aug. 16, 2008
I was looking for something to make with plain Cheerios leftover from my nephew's short stay last weekend. Wow! The Cheerio flavor really comes through in these more than I thought it would, and it's not unpleasant at all. I would be interested to try this with homemade caramel - may be less painstaking than unwrapping all the Milk Maids! I cut the butter to 1/4 C and it still turned out fine, and next time may cut it out completely. My husband's rating - "Pretty good"! Thanks!
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Pasta Primavera with Italian Turkey Sausage

Reviewed: Jul. 15, 2008
My husband requested "Pasta with zucchini and Italian sausage" for dinner so I searched and found this recipe. Wow! It was so simple that I can't quite figure out why it was so good! I substituted the green with red bell pepper as well and found a go-to dish that made us both go back for seconds! Thanks!
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Baked Spaghetti Squash Lasagna Style

Reviewed: Feb. 13, 2008
I made this in response to my fiance's request for a meatless dinner (which is RARE!). I really loved it, and so did he - although he said, "You know what this could use? Meat!" I think it would be great with sausage as well, but was perfectly good without any meat. I added 2 layers of very thinly sliced zucchini and red pepper. Too much for 2 people but great for leftovers.
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Herb Marinated London Broil

Reviewed: Apr. 16, 2007
This was good, but a little blander than the recipe I usually use. If I make this again, I will marinate it for longer (I only waited 2 hours this time) and add more salt and herb flavors.
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Garlic Parmesan Chicken

Reviewed: Jan. 31, 2007
I always ask my boyfriend for constructive criticism when I make a new recipe. This time he said, "It's good!!" The french fried onions are the best part!
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Cocktail Wieners II

Reviewed: Feb. 27, 2006
I made these this weekend and they were a hit! The only things that I learned were that, A) the cocktail sauce had too much horseradish for our taste so I used the chili sauce like others had recommended and I liked it A LOT more, and B) that I had to heat them on the stove before putting them in the crock pot (took a long time to heat through in the slow cooker after coming straight from the fridge). Overall a success and will make them again!
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London Broil I

Reviewed: Oct. 25, 2005
My boyfriend took one bite of this and said, "We're having THIS again!!" A huge success, and I didn't even have the time to marinate it longer than 5 hours - it didn't matter one bit! Next time I will let it sit the entire time.
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