ISHKABIBIL Recipe Reviews (Pg. 1) - Allrecipes.com (18175673)

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ISHKABIBIL

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Chicken Diablo

Reviewed: Nov. 9, 2010
Made as is the first time and enjoyed it. On my second attempt I sauted some sliced shallots along with the garlic. Then added a few dashes of balsamic vinegar to them before adding the chicken.
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14 users found this review helpful

Sweet and Sour Chicken III

Reviewed: Oct. 5, 2010
Flavorful and easy to prepare. I keep fresh ginger in the freezer, so I grated it and used it in place of ground ginger.
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2 users found this review helpful

Butter Brickle Frozen Delight

Reviewed: Jul. 20, 2010
Also used a 13 x 9, sprayed w/ Pam. Came out just fine. The brickle got a little over done, but still turned out delicious. Everyone at church loved it.
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4 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Dec. 11, 2009
Perfect just the way the recipe is written. I make it as is all the time. It is easy to add too. My favorite is to stir in some fresh spinach and chopped tomatoes. The whole family devours this dish. Also very simple to make.
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2 users found this review helpful

Authentic Enchiladas Verdes

Reviewed: Sep. 2, 2009
These taste just like the ones my Mexican friends make. The verde sauce is very flavorful. I followed the recipe exactly. Delicious as is. Next time I may mix the cooked chicken, onions and cilantro together and use that mixture to make the individual enchiladas, to save on time. Will make this again and again.
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2 users found this review helpful

Tres Leches 'Three Milks'

Reviewed: Jul. 6, 2009
I made this exactly as is. I didn't mind the grittiness of the whipped whites. After the cake had sat for a day(as it should) before serving it really was not noticable.
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1 user found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Jun. 12, 2009
Very yummy, but needed more garlic flavor for my liking. After I tasted it I added some garlic/rosemary grinder to it. Next time I might try with minced raw garlic. Also the dip needed a little acidity to cut the richness. I will try a little lemon juice next time. As is though it is still a pretty delecious dip.
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Apple Pan Chicken

Reviewed: Feb. 9, 2009
I had a bag of apples in the fridge I was trying to use and found this recipe. As I had all the ingredients, I thought I'd give it a try. The flavors went together well. The thyme especially gave the dish a great flavor. The next time I think I will add a little chicken stock/broth to give a more saucy consistancy to spoon over some rice. Will make again.
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3 users found this review helpful

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Aug. 25, 2008
The feta sets this dish off. It is a must have ingredient.
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1 user found this review helpful

Hazelnut Chicken in Prosciutto-Cream Sauce

Reviewed: Jan. 2, 2008
I made exactly as stated. If prosciutto is used extra salt should not be necessary. While I was cooking the sauce I kept the chicken in a warm oven. Served with roasted asparagus and roasted tomatoes. Delicious, will make again.
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4 users found this review helpful

Hot Pizza Dip

Reviewed: Aug. 28, 2007
Like previous reviews, this was devoured and simply to make.
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Spanish Cod

Reviewed: Aug. 23, 2007
I followed the recipe's advice and add a handful of shrimp. The only changes I made was to add a little chicken stock to make more gravy for the rice and I used talapia instead of cod. Using the cayenne and "hot" paprika will make a spicy kick, but not overpower the sauce. Will make again, very yummy My husband, 13 year old son and 2 year old daughter devoured it.
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3 users found this review helpful

Curried Coconut Chicken

Reviewed: Dec. 18, 2006
People have commented on it being too sweet and I wonder if some people used Coconut Cream instead of Coconut Milk. The cream is very sweet. Another culprit might be the type of curry used. I used spicy curry, not sweet curry and my dish came out perfectly flavored. Like previous suggestions I drained my stewed tomatoes and let the dish simmer a while uncovered to help thicken the sauce up. I like having plenty of sauce to serve over rice. My husband and son could not get enough. I plan to make it again next week.
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2 users found this review helpful

Baked Ziti I

Reviewed: Aug. 5, 2005
The first time I made it just as the recipe called for, which was delicious. We are ricotta cheese fans and I thought not using it would take away from the dish, but the sour cream was simply wonderful in this dish. The second time I made it, I added a little over half a bag of thawed california mix frozen veggies to the sauce. It was equally as yummy and just a change to add variety. Will switch out and make veggie and veggieless.
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Chicken Paprikash I

Reviewed: Apr. 28, 2005
This was delicious. My husband and son devoured it. I followed others advice and doubled the wine and chicken broth. I love spicy food so was going to add cayenne as suggested, but once I tasted my sauce no extra spices were necessary. WOW it was spicy. I made sure I got Hungarian half-sharp paprika(spicy) not a sweet paprika and it hit the spot. I had added a tad(tsp) more than the TBLS in the recipe. Will make this again and again!!
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39 users found this review helpful

 
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