Chris_E Recipe Reviews (Pg. 1) - Allrecipes.com (18272923)

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Chocolate Peanut Butter Pie II

Reviewed: Sep. 12, 2011
Couldn't be better because it takes no longer than 10 minutes to make and it tastes AMAZING! We used Jell-O [snack] packages in double chocolate, and oreo crust. As others suggested, we also layered: we did a layer of the pudding (alone) first, then a layer of the the blended filling. We topped the whole thing with chopped up mini-reese's cups.
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Mom's Zucchini Bread

Reviewed: May 31, 2008
Loved this with the following changes based on other reviews: used 2 cups whole wheat flour and 1 cup all-purpose white flour instead of all white, used 1/2 c veggie oil and 1/2 c apple sauce, reduced sugar to 1 3/4 c and replaced 1 cup for brown sugar (with the 3/4 c white), added 1 tsp of nutmeg, and a bit extra salt (I probably added about 1/2 tsp more salt). I also used 2 generous, heaping cups of zucchini. I was worried it was going to be too sweet, but everyone enjoyed it and I was asked for the recipe so i think this one is a keeper.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 30, 2007
These were good, but not the best stuffed mushrooms I've had or made. I used about 3/4 of the cream cheese. I also used small mushrooms. The filling made enought to fill 2 10oz containers of mushrooms, which was the perfect amount for a 4 person dinner party. I traveled with them to a the party and had to reheat in the oven once we arrived b/c they didn't retain heat, even with my pyrex heatable packs.
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Braised Balsamic Chicken

Reviewed: Mar. 22, 2007
I love this recipe for 2 simple reasons...it's incredibly easy and fast, and it tastes good. These are the changes I make: I don't use onions and I never seem to have rosemary or thyme on hand, so I usually play with the spices and it always turns out fine. This recipe is perfect "staple" chicken recipe...great if you're in a hurry but feel like doing something extra to a chicken breast.
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Chicken Tortilla Soup I

Reviewed: Dec. 26, 2006
I can't say enough good things about this recipe!! Suffice to say that I've made it at least 6 times in the past several months. It's such a good, hearty soup, and so easy to make. I've made it for friends several times and EVERYONE has asked for the recipe. Here's what I've learned: 1) Make sure you use FRESH cilantro. It truly does make a difference. 2) I bake the chicken and chop it up (rather than shredding) using my Pampered Chef hand chopper. REALLY fast and much easier than shredding. 3) Eliminate the water and use another can of chicken broth instead. 4) Omit the oregano - use 1 teaspoon of cumin (as others suggested) instead. 5) Rather than shredding Monteray Jack, I find that Kraft shredded Mexican cheese works just as well and is easier/faster. 6) I've never had a ripe avacado on hand, and though I'm sure it would be good, it's not necessary because this soup is already delicious. 7)I add sour cream as an additional garnish.
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Champagne Shrimp and Pasta

Reviewed: Aug. 17, 2006
We made this on vacation for 8 people. We used Korbel Brut (not too sweet). It turned out really good, although next time we'll make extra sauce.
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2 users found this review helpful

Lana's Sweet and Sour Meatballs

Reviewed: Aug. 17, 2006
I made these for a Christmas party. They were good, but I think a little to "different" for my guests. Next time I'll just make regular meatballs with red sauce.
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Antipasto Pasta Salad

Reviewed: Jul. 24, 2006
I can't say enough about this pasta salad! I made it for a 4th of July cookout and everyone loved it (even my boyfriend who doesn't care for pasta salad). After reading the reviews, here are the changes I made: I doubled the salami, added chopped marinated artichoke hearts (1 jar), used one pint of grape tomatoes (quartered) in place of whole chppped tomatoes, which I squeezed slightly to remove most of the juice. I also added some chopped banana peppers because I love them. Rather than spending extra time making the dressing, I decided to use Newman's Own Three Cheese Balsalmic Vingrette which worked out really well. I made it the night before, to let everything absorb the flavors and garnished with some chopped feta and pepperochini's prior to serving. The only downside to this recipe was all the chopping, but if you don't mind that, I highly recommend this!!
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Fried Egg Sandwich

Reviewed: Jul. 24, 2006
This was a great easy breakfast sandwich. I changed it slightly: used two eggs per sandwich rather than one. I wanted to add bacon, but didn't have any on hand so I added some real bacon pieces (bits) to the eggs while they cooked. I used sliced block cheddar instead of processed cheese, and served as an open faced sandwich. I added mayo to the bread, and my boyfriend chose to try with the ketchup. Not the most elegant looking breakfast, but very tasty and quite easy.
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Balsamic-Glazed Salmon Fillets

Reviewed: Jul. 24, 2006
I was looking for a salmon recipe using balsmic vinegar. This was easy and was a great change from my usual herbs/lemon juice salmon. I'll definitely make again! I didn't make any changes, although next time I think I'll make extra.
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Hot Spinach and Artichoke Dip

Reviewed: Jul. 10, 2006
The best homemade spinach and artichoke dip I've ever had! I didn't make any changes and used pre-cooked bacon to make it easier.
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Grilled Chicken with Herbs

Reviewed: Jul. 2, 2006
A fantastic easy marinade! I made the marinade the night before, following the recipe exactly. In the morning, I put the chicken in and marinated for about 10 hours. My husband returned from out of town the next evening and ate a leftover piece cold and still loved it. I'm making next week for dinner with the inlaws, and I'll marinate for a full 24 hours to enhance the taste a bit.
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Roasted Vegetables

Reviewed: Jul. 2, 2006
Great recipe! We eat roasted veggies often and this was the best we've had. My only complaint - too many potatoes for my liking. I used 1 sweet potatoe and 1 yukon gold; anything more would've been overkill.
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Bacon and Tomato Cups

Reviewed: Dec. 13, 2005
These are perfect to serve at a party. Each time I've made them, everyone loves them, except for those who don't like onions, so I would suggest using less or even omitting completely. Personally, I like the added flavor of the onions, but I think half of the amount called for in the recipe is plenty. Another suggestion: the last time I made these I used the Pampered Chef Mini-Tart Shaper (for use with a mini-muffin pan), and it made things go much faster. I also used the pillsbury grands flaky biscuits and split them into thirds (or even a little less).
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6 users found this review helpful

 
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