CHAPCAT Recipe Reviews (Pg. 1) - Allrecipes.com (18134006)

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Authentic Enchiladas Verdes

Reviewed: Aug. 8, 2012
Absolutely the best Enchiladas Verdes I have ever eaten. I love them even more than those had at my favorite restaurant. I made the dish exactly as is, with the exception that I left out the cilantro. I did not feel the extra strong flavor of the herb would be needed, and I believe that was correct in my case. The chicken was wonderfully moist and seasoned just right, and the fresh tomatillo salsa is to die for. I would advice being very conservative when adding the chicken broth to the blender when making the salsa. Start with a little and add more to get the proper amount of liquidity. Too runny is no good. I served them with a dollop of sour cream on the side. These enchiladas are some work to prepare, but well worth it. Easily a five star recipe.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jul. 17, 2012
This is a very good oatmeal cookie. Excellent texture and color. I did not vary the recipe except I used milk chocolate morsels as the store was out of semi-sweet. These have a slightly more salty taste, more vanilla flavor, and the buttery flavor is prominent. I have tasted what I consider slightly better Oatmeal chocolate chip cookies, hence the four rating.
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The Best Meatloaf

Reviewed: Jul. 15, 2012
This was a very good meatloaf. It came out moist, with excellent texture. It sliced perfectly. It had nice chewiness. The steak sauce flavor was somewhat predominant, with the onion and bell pepper also coming through. I used PF herb flavored stuffing mix in place of the soft bread crumbs, which worked well. I also used L&P thick Worcestershire sauce as the steak sauce ingredient. It added quite a bit of spicy sweetness, which many may find appealing. For those who prefer less spciness, a brown sugar/ketchup mixture would work fine as well. I would make this meatloaf again.
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Red Beans and Rice

Reviewed: Apr. 19, 2011
Outstanding. I doubled the beans and rice, as the recipe called for an imbalance of sausage to beans in my opinion. I also doubled the bell pepper. I added 2 tsp minced garlic, 1 tsp chili powder, 1/2 tsp cumin and 1 tsp Tony Cachere's Creole seasoning. I used Eddy's spicy Yoakum, Texas smoked sausage, which is excellent for this dish, but does add some extra fire. The dish contains a wonderful mix of flavors and textures. Highly recommended.
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Easy Tuna Casserole

Reviewed: Mar. 26, 2011
Made as is, this recipe is a little more dry than I normally prefer for a tuna casserole. However, the flavor is excellent, and I would make it again. I would most likely experiment with adding more liquid or condensed soup to make it a little creamier.
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Salmon Chowder

Reviewed: Jul. 25, 2010
This chowder was delicious. I made the recipe verbatim with the exceptions of using fresh salmon cut into chunks, fresh garlic, and a little less cheese. The balance of flavors came through perfectly. Highly recommended.
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Beef Stroganoff III

Reviewed: Jun. 27, 2010
This recipe was absolutely delicious. My elderly mom who I cook for just loved it. I made it verbatim with the exceptions of yellow onion instead of green, and I used skirt steak instead of chuck.
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It's Chili by George!!

Reviewed: Oct. 30, 2008
I made this recipe like the original with the exception that I added additional cumin. This chili is very good, but I can't give it five stars. It is very strongly tomato flavored. For folks that appreciate that as the dominant flavoring in chili, then they should love this one. I on the other hand love chili based more on chili powder/cumin/onion flavor base with tomato playing a lesser role. If I make this one again, I will add some minced garlic. I will also add about 1/4 cup corn masa flour dissolved in a little cold water to thicken the chili, as this recipe was a little thinner that I favor too.
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Shrimp Lemon Pepper Linguini

Reviewed: Sep. 8, 2008
I made the recipe as is with the exception of substituting dried basil for fresh, and using half the freshly ground pepper. The fresh shrimp was flavorful, but I thought the dish overall was too lemony. The linguine noodles soaked up the lemon flavor to the point of excess. I'm not sure I will make this one again, but if so, I will make some changes to lessen the lemon flavor.
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1 user found this review helpful

Red Beans and Rice

Reviewed: Jul. 19, 2008
Outstanding. I doubled the beans and rice, as the recipe called for an imbalance of sausage to beans in my opinion. I also doubled the bell pepper. I added 2 tsp minced garlic, 1 tsp chili powder, 1/2 tsp cumin and 1 tsp Tony Cachere's Creole seasoning. I used Eddy's spicy Yoakum, Texas smoked sausage, which is excellent for this dish, but does add some extra fire. The dish contains a wonderful mix of flavors and textures. Highly recommended.
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2 users found this review helpful

Baked Ziti I

Reviewed: Jul. 2, 2005
This dish may not be considered "authentic", but what is important is how it tastes as it is. This dish tastes like a good lasagna, but it takes less hassle to prepare. I prepared it to the letter with no substitutions. Highly recommended.
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Glo's Sausage Fried Rice

Reviewed: Jun. 27, 2005
Although this fried rice dish was very good, I can't say that I "loved" it. I would make it again though. I agree with other reviews that experimentation with other ingredients might be worthwhile. Smoked meats, and/or perhaps sauteed chopped onion (in addition to scallions) to replace the sprouts might be well worth trying.
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Brown Sugar Meatloaf

Reviewed: Jun. 26, 2005
A very simple recipe, but quite possibly the best meat loaf I have ever eaten. The various flavors come across perfectly. My wife loves this one too.
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Chicken Vicious

Reviewed: Jun. 25, 2005
Chicken Vicious was okay, but I thought it was sweet and tart to the point of excess. The heat from the chili pepper was almost to the extreme as well. I also thought the mushroom's flavor clashed with the other flavors within the dish. I followed the recipe exactly with the exception of substituting half of the sugar with Splenda. Less sauce might improve this dish, as the amount in the recipe is far more than needed.
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