larryb33 Recipe Reviews (Pg. 1) - Allrecipes.com (18226231)

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Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Oct. 24, 2013
This was awful. Luckily, I made only a half recipe. I used reduced sodium soup and cut back on the butter. (One whole stick? Yikes!) Nobody in my house liked this.
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Sea Salt Caramel Brownies

Reviewed: Oct. 18, 2013
Delicious and decadent. I followed the recipe except for adding 1/2 tsp of espresso powder which I think always improves boxed brownie mixes. This is better slightly warm as the caramel gets very sticky when completely cool. The addition of coarse salt is brilliant.
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Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Oct. 3, 2013
I used 1 1/2 " thick center-cut salmon steaks for this, and even over a low flame, the sugar burned before the fish was done. Lots of smoke, a big mess, inedible (expensive!) fish. Oh well.
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Applesauce Cake IV

Reviewed: Aug. 28, 2013
This is OK. I think it needs more spice (like maybe some allspice, ginger, and nutmeg), and definitely an egg added to the creamed butter and sugar for a little lift. Very easy and quick recipe. I used an 8x8 pan; it was done in 50 minutes.
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Crispy Rosemary Chicken and Fries

Reviewed: Aug. 27, 2013
This one-pan roasting technique works for just about any kind of meat (or seafood, if you add it to the pan last). Sometimes, I use fresh sausages. At 375-400, vegetables will roast in about 20 minutes (and are delicious!); small potatoes take about 35-40 minutes. Just spritz everything with olive oil and whatever seasonings you prefer. I usually start with the meat and potatoes, if I'm using them, and then add the veg in about 15-20 minutes. Using non-stick foil to line the pan, dinner's done in less than an hour with NO CLEAN-UP.
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Easy and Elegant Pork Tenderloin

Reviewed: Aug. 26, 2013
Excellent, and couldn't be any easier. As mentioned by several reviewers, this dish accommodates quite a variety of seasonings and flavorings. Very versatile.
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Sam's Famous Carrot Cake

Reviewed: Aug. 25, 2013
Aside from reducing the recipe by 1/3 to make an 8x8 cake, I made this as written. I found this cake to be very rich, dense, and heavy, reminding me of fruitcake . . . which I happen to like . . . except that this cake was long on texture and short on flavor. If I make this again, I will definitely add nutmeg, allspice, maybe a little mace, and perhaps a pinch of ground clove. Adding some applesauce in place of some of the oil might not be a bad idea. Finally, I wish the recipe had specified FINELY grated carrot (as indicated on the video) instead of shredded carrot.
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Country Seed Bread

Reviewed: Aug. 17, 2013
Pretty good. Made delicious toast. This had a quick bread, almost cake-like crumb. I suspect the culprit is gluten. Next time, I will add 1-2 TB. Whole wheat flour usually needs a little.
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Spinach Tomato Tortellini

Reviewed: Aug. 11, 2013
The first time I made this, I followed the recipe except for upping the spinach and passing on the cream. It was very good, but a little polite. The second time, I added some sautéed sliced mushrooms, chopped onion and chopped pepperoni, and used 1/2 & 1/2 and fresh basil (added just before serving). Sensational!! Creamy, a little spicy, and cheesy all at the same time.
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Pumpkin Ginger Cupcakes

Reviewed: Aug. 11, 2013
Fantastic! I halved the recipe and eliminated the pudding so that these wouldn't be too sweet. I did not expect these to be so light and delicate. The cupcakes don't really need frosting, but a cream cheese frosting--either homemade or store-bought--would work very well. Halved, this made 15 cupcakes.
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Best Bread Machine Bread

Reviewed: Jul. 26, 2013
This made a beautiful loaf -- firm, crunchy crust and a light, tender crumb. My only substitution was honey for the sugar. On a side note, I have noticed repeatedly that in bread making, weighing the flour is far more accurate than the old scoop n' sweep method of measuring.
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Rempel Family Meatloaf

Reviewed: Jul. 12, 2013
Excellent! In my version, I skipped the onion soup because I didn't want all the salt. Instead, I added a cup of lightly sauteed chopped onions. Worked fine. I also added about 1/4 c. milk instead of water to moisten the raw loaf. Comfort food at its best.
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Caramelized Baked Chicken

Reviewed: Jul. 10, 2013
This didn't work for me. The sauce eventually caramelized, and then burned. Honey Baked Chicken II (on this site) is a similar and much better recipe.
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Cream Cheese Squares

Reviewed: Jul. 7, 2013
Delicious! I halved this recipe for an 8x8 pan, and accidentally added only 1/4 c. sugar to the cream cheese. I thought it was perfect . . . 1/2 c. would have been too much. Although I usually tinker with recipes, this one really doesn't need any tweaking. Will make again and often.
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Meatball Nirvana

Reviewed: Jul. 1, 2013
Excellent! In my version, I used about 1 tsp fresh garlic instead of the garlic salt, about 1/2 tsp cayenne instead of the pepper flakes, a little more hot sauce, and only 1/4 c. bread crumbs. Based on other reviews and the pepper, I was expecting a spicier meatball. Instead the pepper and pepper sauce seemed to brighten the flavor without adding heat. Mine reached done temp. in 20 minutes. Only lightly browned, but since they went into a red sauce, who cares? Really delicious.
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Spinach Stuffed Chicken Breasts

Reviewed: Jun. 25, 2013
Even after some of the recommended tweaks -- prosciutto instead of bacon, sour cream instead of mayo -- I thought this was just OK. For my tastes, I think more of a savory spanakopita filling would work better -- adding chopped parsley, an egg, and some sauteed green and yellow onions. Also, an hour at 375 is waaay too long. Mine were done in 30 minutes. BTW, Chef John's trick of rolling these up in plastic wrap and twisting the ends works GREAT! (See Video: Prosciutto-Wrapped Stuffed Chicken Breasts).
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Greek Lentil Soup (Fakes)

Reviewed: Jun. 2, 2013
This is a delicious soup, although a little too polite for my tastes. The second time I made it I upped the spices and added 1/2 tsp cumin and a pinch of red pepper flakes. I also substituted vegetable stock for the water and a can of low sod diced tomatoes (with juice) for the paste. The vinegar garnish is a must, and I found that balsamic vinegar is better--smoother and less spiky than red wine vinegar. For a fuller meal, I accompanied the soup with Roasted Swiss Chard with Feta (on this site) and some crusty bread.
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Baked Garlic Parmesan Chicken

Reviewed: May 16, 2013
This recipe is cheesier and less garlicky than Garlic Chicken (on this site). Personally, I prefer the other recipe because it warms the oil and garlic to deepen the flavor. I also use part olive oil and part melted butter. In this recipe, I don't think the dried basil leaves add anything.
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Roasted Swiss Chard with Feta

Reviewed: Apr. 16, 2013
This was truly outstanding! It never occurred to me to roast a leafy green vegetable like chard. What a delicious surprise! I followed the recipe except for using a sweet (not yellow) onion. Given the 30-35 minute cooking time, I don't think it really made a difference. The feta worked very well, although I think the chard would be almost as good without it. Will be making this again and often.
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Greek Chicken Pasta

Reviewed: Apr. 12, 2013
Excellent, and certainly not bland with the recommended changes: 1/2 lb of pasta, 1 can of diced tomatoes with juice, doubling the feta (half mixed in, half sprinkled on top), adding 1/2 of the artichoke marinade, 1/2 c. chopped kalamata olives, and fresh basil. Even though there's a lot going on here, the sauce is lovely and light. For the heavier, creamier sauce, add about 1/2 c. plain yogurt. Definitely a keeper.
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