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

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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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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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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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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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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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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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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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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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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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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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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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1 user found this review helpful

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