cecefltrn Recipe Reviews (Pg. 1) - Allrecipes.com (18240653)

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Cheddar Biscuits

Reviewed: Feb. 19, 2015
I'm not a big fan of Bisquick, so I only give it four stars. But these were very good, with a few small changes. Based on another reviewer's recommendation, I used 2 c flour, 1 tsp salt, 1 tbsp baking powder and 1 egg. Baked 18 min at 400 degrees. My family loved these.
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Shrimp Lemon Pepper Linguini

Reviewed: Feb. 13, 2015
This is an excellent, tasty pasta recipe when made as written. I have made a few changes, based on other reviews, my experiences and my family's preferences. 1. I sautéed 12 oz sliced white mushrooms in the heated olive oil before adding the garlic. 2. I used chicken stock instead of broth (it's richer and tastier), and doubled the amount of white wine and stock to yield more sauce. 3. I reduced the amount of black pepper to 1/2 tsp and I added 1/4 tsp of red pepper flakes to give it more kick. 4. I used frozen cooked shrimp which I thawed, then threw into the pasta water for the last 30 seconds of cooking time. After I drained the pasta and shrimp, I added the sauce and tossed it together. Parmesan was served on the side, for anyone who wanted it, but it doesn't really need it. This was very tasty, not too lemony at all! And I will definitely be making this again. Thanks for a great recipe, skini!
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Pesto Chicken Penne Casserole

Reviewed: Dec. 1, 2014
This is good stuff! But it makes a LOT. I just put about 2/3 of the recipe in a 9x13 pan, and froze an 8x8 to have on hand during the hectic holidays. I make this exactly as written, with two small changes: I only use half of the pesto; and I mix everything except for the noodles in a big bowl. Once the noodles are divided between the two casseroles, I pour a portion of the sauce/chicken mixture over top and mix right in the casserole. Thanks for a keeper recipe!
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Pecan Rice

Reviewed: Jul. 30, 2014
Excellent! The only thing I changed was to toast the pecan pieces first, to bring out the nutty flavor. This is a great side dish that I will definitely make again. Impressive enough for company, easy enough to make on a weeknight. Thanks for a great recipe!
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Connie's Zucchini "Crab" Cakes

Reviewed: Jul. 12, 2014
These are amazing! I didn't have Old Bay so I made some (very easy to do) using a recipe I found on the internet. After I shredded the zucchini, I placed it in a colander and lightly salted it, then let it sit for a half hour or so. After that, I squeezed a ton of water out of the zucchini, then followed the recipe as written. I did take one other reviewer's suggestion and baked these instead of frying. 425 degrees for 12 minutes, flip, then bake another 12 minutes. (Don't dredge in flour if you're going to bake these. I did, and it didn't help them to brown as it would if I'd fried the cakes.)
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Lemon Zucchini Bread

Reviewed: Jul. 11, 2014
The taste was fine but I thought the texture was odd, kind of gummy.
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Roquefort Pear Salad

Reviewed: Mar. 12, 2014
Absolutely perfect as written. I took this to a pot-luck and of the three salads that were on the buffet table, this is the only one that completely ran out. Thank you for a fabulous recipe!
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Chicken Thigh Fricassee with Mushrooms and Rosemary

Reviewed: Mar. 6, 2014
I made this exactly as written and it was fabulous! I did use skinless/boneless thighs because they're easy and the recipe didn't specify. The meat was cooked through at 40 minutes. I will definitely make this one again... thanks for a great recipe!
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White Bean Chicken Chili

Reviewed: Feb. 27, 2014
Oh man, this is so good! I've scrapped my old beef chili recipe; this is the only one I need. The only changes I made were suggested by other reviewers. I used good-quality salsa verde and fire-roasted tomatoes; one can of corn, drained; and two cans of white beans, drained. Served with shredded cheddar and sour cream, with fresh cornbread on the side. Perfect for these cold winter's days! Thank you!
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Thanksgiving Leftovers Casserole

Reviewed: Jan. 10, 2014
Easy and pretty good, but it was lacking the "wow" factor my family was hoping for. I would make this again, but maybe jazz it up a little more with fresh herbs.
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Butternut Squash with Onions and Pecans

Reviewed: Jan. 10, 2014
Amazingly easy, impressively tasty. Even my semi-picky son loved it. I've made it twice now, and the only thing I've done differently (based on other reviews) was to add a little brown sugar and vanilla. I'll be making this often. Thanks for a great recipe.
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Creamy Potato Sausage Soup

Reviewed: Oct. 29, 2013
Oh, yum! I made this as written, with one small change: I added two chicken bouillon cubes to the soup, because I thought it might need a little "something extra." This was really great soup, and it was exceptionally easy. Everyone in the family, including my "I don't like soup" son, loved it. Next time, I may add chopped celery and carrot, but really, it doesn't need a thing. Thanks for a great recipe.
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World's Best Potato Salad

Reviewed: Jul. 11, 2013
By far, the best potato salad I've ever had. I used a few suggestions from other reviewers: Doubled the corn starch to 2 tsp, used 1 tsp ground mustard instead of prepared, and added 1 tsp celery seed. This dressing is amazing. The recipe made lots of dressing; next time, I will throw in a few extra potatoes so that I can have leftovers. (Or, I can hope for leftovers!) Thanks!
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Cherry Pie with Almond Crumb Topping

Reviewed: Jul. 11, 2013
Best cherry pie. Ever. Made exactly as written, and I wouldn't change a thing. Thanks for a keeper recipe.
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Clark's Quiche

Reviewed: Apr. 15, 2013
Very, very tasty. I made it exactly as written, just omitting the mushrooms (one son won't eat them). These fit perfectly in two deep-dish crusts. I will definitely be making this again... thanks!
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Country Chicken Casserole

Reviewed: Mar. 20, 2012
I made this exactly as written. It was gummy and bland, and I don't know what I'm going to do with the leftovers. I should have read more reviews before I made this; seems as though everyone else kicked it up a few notches.
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Jule Kaga

Reviewed: Dec. 27, 2011
Wonderful! I had an old recipe for this bread which I conveniently lost... this one is so much better! The bread stays moist and flavorful for 2 or 3 days. This does take all day to make, however, so start it early in the day... or be prepared to stay up late at night! But it's definitely worth the effort. Thanks!
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Garlic Parmesan Monkey Bread

Reviewed: Dec. 27, 2011
This was a great accompaniment to our Christmas dinner. I worried that people would think that it was weird to pull bread apart with your hands at a nice holiday meal, but it was not a concern. Everyone loved it. Thanks!
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 27, 2011
Made exactly as written, this salad is a perfect accompaniment to a holiday meal. Thanks for the great recipe!
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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 27, 2011
I wish I could rate this higher. It was amazing! I was worried about the timing, so I did most of it ahead of time. I used a blender to make a smooth sauce of the shallots and beef broth mixture, and refrigerated that overnight. The next day, it was pretty easy to finish it up. I highly recommend this recipe!
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Displaying results 1-20 (of 47) reviews
 
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