Keillie Recipe Reviews (Pg. 1) - Allrecipes.com (1814765)

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Spicy Cucumber Soup

Reviewed: Jun. 24, 2014
double the recipe.
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Cioppino

Reviewed: Jun. 25, 2012
I expected much more from this. Just OK. I would eat it again, but for the price, probably wont make it again.
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2 users found this review helpful

Trinidad Stewed Chicken

Reviewed: Dec. 5, 2011
absolutely amazing. I added sliced carrots, a whole can of coconut milk and ommitted the water,...all per other reviewers. REGULAR ROTATION FROM NOW ON!
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2 users found this review helpful

Clams and Chourico

Reviewed: Apr. 19, 2011
This was fabulous!!!! I used fettucine noodles, pre-diced red onion to save time, Winn Dixie's best chourizo, and substituted chicken bouillon cube for the bottle of clam juice. The beer i used was YuengLing Lager. Served with hot crusty bread. Will be making again!
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Chickpea Falafel Burgers

Reviewed: Aug. 7, 2010
yummy! will make again
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3 users found this review helpful

Hamburger Stew

Reviewed: Jan. 31, 2010
added corn, lima beans, omitted pork and beans, used only half taco seasoning.
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4 users found this review helpful

Awesome Eggplant Rollatine

Reviewed: Mar. 5, 2009
Impressive presentation, a little labor intensive, but worth it in the end. I used two eggplants, and sliced very thin. Like other reviewers, I added water to the egg mixture, which is definitely too thick to work with as stated. I like lots of flavor, so I added red pepper flakes, sun-dried tomatoes, some garlic, and diced shallots to the recipe. I also had some fresh sweet basil on hand, so chopped that up and added it as well. Very versatile recipe that you can change up as you wish. Will make again.
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6 users found this review helpful

Pan Fried Halibut Steak with Light Green Sauce

Reviewed: Feb. 26, 2009
Incredible fish recipe. By far my favorite. Really brown the fish in butter till it is crispy. (I used thick tilapia fillets.) This makes the fish beautiful, and is the start of a wonderful presentation. I TRIPLED the sauce, and simmered it for a little over 30 minutes till it was reduced enough to be thick. This is key....do NOT rush the reduction time. Trust me, it is worth the wait. I squeezed half a lemon into my sauce, by the way, and had zero problems with curdling like some say they had. Do not leave the lemon out, it is essential to the sauce! After reducing sufficiently, pour sauce over your golden brown fillet. Heaven. Thanks charter guy!
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5 users found this review helpful

Beef Tenderloin with Ginger-Shiitake Brown Butter

Reviewed: Feb. 24, 2009
The best steak I have ever cooked. LOVED it! I used plum wine and reduced the butter by just a little. Served over filet mignon that we cooked rare on the grill. Highly reccomended!!
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Coq au Vin alla Italiana

Reviewed: Jan. 23, 2009
SOOOO good. Would give more stars if I could. Perfect as written. (We served over Gnochi).
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Hot Artichoke and Spinach Dip II

Reviewed: Jan. 13, 2009
Yum Yum Yum!
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Red Garlic Mashed Potatoes

Reviewed: Jan. 13, 2009
Sugar is the secret ingredient. Everyone loved, although they couldnt quite put their finger on what made this dish different. Yummy!
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Roasted Cauliflower Soup

Reviewed: Jan. 13, 2009
I used fancy chicken broth that had wine already in it, reduced fat milk,roasted garlic cloves with the cauliflower and added some ground ginger towards the end of cooking. Otherwise, used recipe as stated. Surprisingly complex soup, with a smokey flavor due to the roasted garlic. BF thought it was great, even called it gourmet. ;)
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3 users found this review helpful

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