LIZZY9VOLT Recipe Reviews (Pg. 6) - Allrecipes.com (18178425)

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Baked Garlic Parmesan Chicken

Reviewed: Apr. 28, 2009
AMAZINGLY delicious! I just made a few additions to make this similar to traditional chicken parmesan: I added an extra 20 minutes to the recipe since my chicken wasn't even close to done at the time stated! I spooned about a cup of garlic pasta sauce over the top of the chicken breasts about 10 min before the chicken was done cooking. And the last 2 minutes or so, I put two pieces of sliced provolone on top and let it melt. I served with spaghetti tossed with pesto and grated parmesan. Its amore!!! I'll definitely make again. OUTSTANDING
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2 users found this review helpful

Avocado and Tomato Salad

Reviewed: Apr. 28, 2009
I didn't see what the big deal was with this one. It wasn't bad, but wasnt mind-blowing good either.
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0 users found this review helpful

Blueberry Orange Bread

Reviewed: Apr. 22, 2009
This was on the right track but seemed kind of dry. Maybe it needs more butter or oil or something? Other than the dryness, the taste was yummy!
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1 user found this review helpful

New Potatoes with Caper Sauce

Reviewed: Apr. 20, 2009
Very easy and the end result was fantastic. I served this with prime rib and honestly, I felt this was the highlight of the meal! This could blow away any steakhouse side any day!
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2 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Apr. 20, 2009
OUTSTANDING chicken recipe. I followed the marinade ingredients exactly, but marinated for about 3 hours before grilling. This was so moist and delicious and the mayo really is the secret ingredient to perfecting a honey-mustard chicken sauce! I made extra for dipping and this one will definitely be a keeper.
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Garlic Prime Rib

Reviewed: Apr. 20, 2009
I wanted this to turn out as amazing as other reviewers had said but unfortunately I wasn't too impressed. Considering that I had dropped about 42 bucks on a 4.5 lb roast, I really did my homework to make sure I was doing everything perfectly. The garlic flavor didn't really soak into the meat. My boyfriend liked it so I'll give it three stars but had it just been me, it would have had about 2. Good luck, hope you like this one more than I did!
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2 users found this review helpful

Buffalo Chicken Rolls

Reviewed: Apr. 13, 2009
YUMMY! I'm not sure if I should rate this because I changed it up so much...but here's what I did: I pounded two chicken breasts and put in a ziplock and I poured about 1/2 cup of Frank's redhot sauce in there (no butter.) I marinated for 24 hours due to everyone saying it had no flavor. The night I went to prepare it, I mixed shredded mozzerella with about 4 oz of cream cheese and stuffed and rolled my chickn breasts with that. I toothpicked and placed seam side down and baked according to instructions however I think the recipe is a bit too long - check them before the times says as they will likely be done. All in all, it was a delicious, flavorful and I'll certainly make again. Next time instead of pounding, I might just cut a slit in the breasts and do the rest the same.
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4 users found this review helpful

Aimee's Quick Chicken

Reviewed: Apr. 7, 2009
This was tasty, however I used way less mustard than the recipe called for - I just coated each breast in a thin layer. Next time I'll bake in a smaller pan so the sauce doesnt collect on the bottom and burn at the hot temperature in the oven, I think in a smaller dish this wouldn't happen.
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1 user found this review helpful

Ceviche Self-Portrait

Reviewed: Apr. 6, 2009
YUM! This was incredible with bite sized pieces of avocado added. It was perfect after marinading for 24 hours. Be aware though, it makes a lot! I might half the recipe for two next time since I understand the leftovers don't keep very well.
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9 users found this review helpful

Marinated Spicy Pork Chops

Reviewed: Apr. 6, 2009
I wasn't a big fan. It tasted too soy-saucey. The only thing that saved it was by dipping it into hot chile sauce on the side.
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3 users found this review helpful

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: Apr. 6, 2009
Really good! I used smart-balance instead of real butter, as well as low fat sour cream. The chicken tasted really good, however I got some bites that tasted rather chemically. I blame the smartbalance for this, and next time I'll use real butter (but still low fat sour cream.)
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Teriyaki Flank Steak

Reviewed: Mar. 30, 2009
My boyfriend grilled this up last night and it was SO tender and delicious. He said the trick is to marinade for 24 hours and not the 8 indicated in the recipe. This was so flavorful and tender, my mouth waters just thinking about it. It would be great served with asian inspired snap peas with bambooshoots or water chestnuts. Maybe some asian lettuce wraps for an appetizer! Highly recommend!
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Nigerian Peanut Soup

Reviewed: Mar. 23, 2009
Horrible. I threw out without serving. I followed this recipe exactly - measuring everything, and timing everything precisely as it states. It is runny and tastes like spicy onion water! I do not recommend and I am not a picky eater normally. Yuck.
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5 users found this review helpful

Capers and Halibut

Reviewed: Mar. 17, 2009
Perfect as written! Just make sure to not overcook the fish.
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2 users found this review helpful

Tree-Shaped Crescent Veggie Appetizers

Reviewed: Mar. 10, 2009
Tasted OK, but didn't turn out as cute as the picture. I'd give higher stars if the flavor stood out a bit more.
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Irish Cream Chocolate Cheesecake

Reviewed: Mar. 9, 2009
This is a recipe for an incredibly rich, restaurant quality (yes I'm talking CHEESECAKE FACTORY) cheesecake! I made this twice - once as a whole cheesecake, then second as mini cheesecake cupcakes. First time, I followed the recipe as-is except added 1/2 cup of irish cream as others had mentioned. For the crust, instead of chocolate cookies I used chocolate graham crackers which you can get next to the normal graham crackers at your supermarket. I even baked this a few days ahead of serving and it was marvelous. Second time, I made into cupcakes by just smashing the crust into each cupcake liner with the end of a plastic cup, and then pouring the cheesecake mixture ALMOST to the top. I baked at 325 for 25 minutes and these were delicious too! I realize 1/3 cup of baileys is the best amount.
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Photo by LIZZY9VOLT

Curried Shrimp Bisque

Reviewed: Mar. 9, 2009
YUM! We were trying to recreate a soup we had at a Kauai restaurant a couple of years ago. This came pretty dang close! I used heavy cream and frozen shrimp, and it was delicious. Just for grins next time I might play around with different curries, and try a seafood stock instead of chicken stock. This could be a meal in itself, it was so filling.
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Shrimp Scampi Bake

Reviewed: Mar. 9, 2009
This has to be one of the easiest most delicious recipes I've ever made. I added 1/2 cup of white wine, and next time I might cut that back to 1/4 cup. Other than that, the mustard was NOT overpowering, and everything else was perfect. I put everything in a ziplock bag to marinade for a few hours, and took it to my boyfriend's mom's house to cook over there. Made for easy and deicious transport. Served over linguine with salad. I'll make this again only try lower fat butter next time just to save on calories.
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Caper Baked Chicken

Reviewed: Mar. 9, 2009
I made two chicken breasts with the sauce indicated for four in this recipe. I put them in the smallest dish I could find that would fit the chicken and the sauce. It was SO moist and delicious and I thought the balance of flavors was perfect.
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Sauteed Portobellos and Spinach

Reviewed: Feb. 22, 2009
Yum, I made this as a side to cornish game hens. Made as directed. Next time I'm considering putting sliced waterchestnuts in there for some crunch!
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