AMRAAMONE Recipe Reviews (Pg. 1) - Allrecipes.com (18139678)

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Penne with Chicken and Asparagus

Reviewed: Apr. 2, 2008
I sauteed the cut-up boneless chicken legs and drumsticks with olive oil and thinly sliced red onions. Added white white, several diced cloves of garlic, lemon juice, salt and pepper. Put in my asparagus which I had steamed separately. Added generous amount of chicken broth. Put in some red pepper flakes for a little pizzaz. Sprinkled a combination of parmesan and romano grated cheese on pasta and mixture. Topped with parsley flakes. Truly a light summer meal.
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Crab Casserole

Reviewed: Jan. 17, 2007
I very rarely have casseroles ( once in the last decade ). After reading the various critiques I doctored up the recipe to include more noodles, mayo, worchestershire sauce, ketchup, and onions. I added four times the amount of shrimp and cut back on the crab meat ( didn't have as much on hand ). I added a liberal amounts of hot sauce and paprika and one cup of sour cream. Contrary to some other opinions I didn't find this dry at all. It was moist, tasty and flavorful as far as casseroles go. The green peppers were fine and not crunchy. I crumbled croutons from a dressing box over the top. A good recipe !!
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7 users found this review helpful

Macaroni Salad

Reviewed: Aug. 8, 2006
As suggested by HEBH I also made some modifications. I doubled the amount of mayonaise and sour cream. In addition to the ground mustard I added dijon mustard (2 tsp.). I doubled the amount of sweet pickle juice. I added probably about a cup of chopped sweet pickles. I omitted the pimento-stuffed green olives. I also subsituted a red bell for a green bell pepper. I added a tbsp or two of honey. Yummmmmmmmmmm.
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2 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Jun. 19, 2006
I made several changes for this recipe. I didn't include 2 cups of boiling water or dry onion soup mix. Neither did I use 1/4 cup of warm water. I subsituted 8 small Yukon Gold potatoes for 4 large cubed potatoes. I added, thyme, crushed red pepper, 28 oz. beef broth, salt, basil (dried), 2 bay leaves, 1 1/2 cups Merlot wine, 5 crushed garlic cloves and 2 celery ribs and worchestershire sauce. I also used 2 lbs ox-tail instead of 3 lbs of beef stew meat. I failed to use the drippings from browning the ox-tails in a skillet. I also didn't thicken the stew with flour. What resulted was a flavorful ox-tail stew with a tad bit of spicyness. A thoroughly delicious stew and not bland whatsoever !!
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2 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Jun. 13, 2006
Taking advice of some other comments for this recipe I enhanced it with additional garlic powder and added chili powder and cayenne powder. Unfortunately it wasn't enough for this recipe to standout. My wife thought it was just okay, although my daughter liked it better. I thought it still lacked distinction. It's worth only three starts at best..........sorry.
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1 user found this review helpful

Basil Shrimp

Reviewed: Jun. 12, 2006
This is a great recipe that doesn't require much time. I used black pepper instead of white pepper as I don't stock it in the house. This was a crowd pleaser. You can't go wrong with this recipe.
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0 users found this review helpful

Kabob Marinade

Reviewed: Jun. 12, 2006
Like other people have commented it is a bit salty after having this in the refrigerator for about 18 hours. I'll try it again next time either using low sodium soy sauce or reducing the time in the refrigerator to 12 hours or less. I used top sirloin for the kebobs but will also experiment with chicken sometime.
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2 users found this review helpful

Taco Seasoning I

Reviewed: Feb. 21, 2006
I used a mortar and pestle to combine all of the ingredients. I added this mixture to about two pounds of ground beef and a large chopped onion. I added extra paprika and chili powder. The taco filling leaves you with a comfortable warm feeling in your mouth.
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Slow Cooker Stuffing

Reviewed: Nov. 25, 2005
My son thought it was the best stuffing we've ever had for Thanksgiving. He's a good cook himself and I appreciated the compliment. A guest also enjoyed it. I did make a couple of changes though in preparation on Thanksgiving by only using two cans ( 14 oz each ) of chicken broth and adding one pound of Jimmy Dean Pork Sausage ( which was cooked first ). I thank your reviewers with these ideas. Next time though I will either reduce the time in the crockpot ( it seems to get darker the longer it cooks )or try baking it in the oven. Overall still a tasty recipe although aesthetically there was room for improvement.
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2 users found this review helpful

Awesome Chicken Noodle Soup

Reviewed: Jun. 9, 2005
This is a very good recipe. I used 15 peppercorns instead of 10. After draining the broth off and letting it cool, I waited until the following morning to continue with the recipe. As our family loves pasta I boiled 32 ounces of dry egg noodles in a separate pot and added to the soup only before consuming. This way the noodles would not absorb the broth and become too bloated and thus not depriving us of broth. My wife said the recipe could use more spice and rated the soup with with 3 stars, whereas my 9 year-old daugter gave it 5 stars. I will certainly make this again!!
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