Holly Recipe Reviews (Pg. 1) - Allrecipes.com (18236136)

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Easy Company Chicken

Reviewed: Jul. 12, 2006
Very good, but I noticed everybody added extra salt to their dish. I add a bit to the chicken before cooking, but it needed more. Also, I had it in the oven for 45 minutes and it was a bit overdone. I also added half a can of water to make more of a gravy consistency.
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Kung Pao Chicken

Reviewed: Nov. 29, 2005
I think this is my all time favorite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least a cup of water. You want to make sure there's enough sauce to cover the noodles. I also add several cups of chopped up veggies; usually red and green peppers, mushrooms and broccoli. Thanks so much for this recipe!!
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Black Bottom Cupcakes I

Reviewed: Nov. 28, 2005
Absolutely delicious! They were a bit plain for me without icing so when I make them next time I'll probably add a bit of icing on the top. But overall these are excellent!
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2 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Nov. 28, 2005
This is SO yummy! I've used this recipe many times and my husband always comments on how good it is. It does take a bit of work as you have to brown the chicken first, but it's so worth it! I do make some alterations: I add a little white wine, double the seasoning mixture, add extra bouillon as others have suggested, and use bone-in thighs intead of breasts. The meat is extremely tender, falls off the bones.
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Tiramisu Parfaits

Reviewed: Nov. 28, 2005
Good recipe, but if you're craving real tiramisu, THIS IS NOT THE RECIPE FOR YOU! I made some substitutions that I think made it taste a little better - it is a yummy recipe, but just not what I was expecting. I used ladyfingers instead of vanilla wafers, real coffee instead of Maxwell House (sorry Maxwell lover), and next time I'd use coffee liquer instead. I also used real whipped cream rather than Cool Whip. Overall, tasted yummy but more of a trifle than Tiramisu.
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Cheesy Meatloaf

Reviewed: Nov. 28, 2005
5 stars (with a couple of alterations). I used Italian flavored bread crumbs, and a combination of 1 cup provolone and 1 cup mozzarella cheeses. It's definitely not your ordinary meatloaf! We're not big fans of sweet meat (like the typical meatloaf that has ketchup on top) so this was great. SO tasty!
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Photo by Holly

Ranch Burgers

Reviewed: Nov. 28, 2005
SO YUMMY!!! I'm not a big fan of hamburgers but I love this recipe. I made the burgers nice and thick and they came out so juicy and ranch-y tasting. Best burger I ever had!
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2 users found this review helpful

Curried Coconut Chicken

Reviewed: Nov. 28, 2005
If I could give this recipe 6 stars I would!!! I make this dish all the time when we have company and people are always asking for the recipe. I do make a few changes though: We use chicken thighs as we prefer brown meat, I leave out the tomato sauce as some people have suggested, and I only use 2 TBPS sugar. Also, and here's the key (at least for me!) I add a ton of salt at the end to taste. I know, that's not really that good for you, but it really really makes a big difference...really brings out the flavors. Serve it over jasmine or basmati rice with a nice salad and you'll love it!
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Wendy's Indian Butter Chicken

Reviewed: Nov. 28, 2005
This butter chicken has a really nice flavor, but it's definitely not as good as butter chicken I've had at restaurants. I'd give it 3 stars except I think part of the reason I didn't much care for it is because of some changes I made. I used 3 tablespoons of the garam masala instead of 2 as some people suggested, which made for a really nice flavor, but also made it a bit too spicy for our liking. I also used half and half cream rather than heavy cream, which made the sauce a little too runny. Would definitely use thick cream next time. I used chicken thighs rather than breasts as we find the darker meat more tender. I also used margarine instead of butter (which has worked fine in other butter chicken recipes I've used), but maybe that contributed as well. Overall, the sauce was not as tomatoey as I like, I think in large part due to the pureed pepper. When we had the leftovers I added a little tomato sauce which really helped. I may try this recipe again but next time will follow the recipe exactly!
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