CWOYTON Recipe Reviews (Pg. 1) - Allrecipes.com (18321582)

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Fresh Tomato Salsa

Reviewed: Aug. 16, 2014
Good. The way I prefer to make it is a bit different because we find the cilantro to be overpowering.
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Unbelievable Chicken

Reviewed: Aug. 16, 2014
My family and I thought this was too sweet.
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Garlicky Summer Squash and Fresh Corn

Reviewed: Aug. 12, 2014
Really liked this! I never look for recipes for sides but needed to get out of the steamed veggie rut. I read all of the reviews and did decide to add cherry tomatoes. Very yummy combination of veggies. Thank you!
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Granny's Brownies

Reviewed: Aug. 8, 2014
This is a bit of a weird recipe. I made to directions, using cocoa powder/oil because I didn't have squares on hand. Beat the batter slightly and it was nice & fluffy. Baked at 350 for 30 mins in a 9x9 ceramic pan. The center was soft but edges just done. I had left to cool on counter and turned off oven. When I cut into them about 20 minutes later the center was still like batter. I popped back in the oven, now off and slightly cooled. The result an hour later was gooey center brownies and cake-like (but still good) outside ones. It wasn't too sweet and it was so chocolatey! Family devoured them. Next time I will try the slow/low cook method.
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Kentucky Biscuits

Reviewed: Jan. 26, 2014
Yum! I usually use Bisquick to make biscuits (with poor results) and now I never will again. This was easy and so good. Nice and light. I used wheat flour and the milk/vinegar mix with great results. Thanks!
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Meatball Cookies

Reviewed: Dec. 28, 2013
Yummy! We used mini chic chips instead of nuts and made the glaze. They were fantastic! A mix between the taste of gingerbread and chocolate. Thanks for the recipe!
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Baked Flounder with Panko and Parmesan

Reviewed: Dec. 15, 2013
Really very good and easy! Used seasoned panko and 1/2 the Parmesan since it was all I had. Didn't use any salt and it was perfectly seasoned. Baked 15 mins in top 1/3 of oven and it was nice & crisp & browned.
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Lemon Chicken Piccata

Reviewed: Dec. 10, 2013
One of our go to dinners. Love. This. Recipe! Thanks!
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Slow-Roasted Beef for Sandwiches

Reviewed: Dec. 10, 2013
We loved this! I get two 3 pound roasts and have one for dinner with a brown gravy and one for sandwiches the next few days. I tried both ways - having s t with garlic salt overnight and also just putting it on before browning. Both taste the same. I do not have a thermometer with an external readout so I had to use my instant read and hope the times listed in the recipe were somewhat accuarate even if they were approximate. They were! Thanks so much!
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Cream Of Carrot Soup

Reviewed: Nov. 16, 2013
Yummo! What a great blend of flavors! I had leftover steamed baby carrots and roasted potatoes so I used those. It was thick but used some extra stock to thin as noted. As well, I only had skim milk so I added a Tbsp of butter at the end. Oh, and I sautéed the onion in olive oil first for a minute or two. But in all this recipe was really great! My husband, who doesn't like steamed carrots, tried this reluctantly and loved it. Even wants me to make it for Thanksgiving! Thanks for sharing!
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Sweet, Sticky and Spicy Chicken

Reviewed: Oct. 17, 2013
Loved this! I followed other suggestions a bit. Dredged chicken cubes in mix of flour & cornstarch (ancient Chinese secret). Seared in batches and set aside. In same pan, briefly stir fried one ea red and yellow pepper, 2 green peppers, some pea pods and onion - all roughly chopped. Increased sauce ingredients by half except for hot sauce - mistake! I thought it would be way too hot with 2 Tbsp so reduced to 1 Tbsp and I lost the heat. Added some red pepper flakes to make up for it but will stay with 2 Tbsp hot sauce next time. Dish was wonderfully sticky! Balance of sweet and hot was a little low, but that is just adjusting. Thanks for the recipe! Tasted like take out!
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Chef John's Quick Cassoulet

Reviewed: Feb. 20, 2013
Was very happy with the shortcut results! Lots of flavor and very easy. My mistake was to use seasoned breadcrumbs which made this waaaaay salty on top of the sausage. I used a combination of kielbasa and chourico. May try with a mild Italian sausage next time. Also, wasn't sure how thick this was supposed to end up but I used more stock and it could have used even a bit more.
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Mar. 18, 2012
These are truly amazing. Used ghiaradelli brand chips with a high cocoa content. Warmed some seedless red raspberry preserves in microwave til melted to serve alongside. Didn't sugar the raspberries but dropped a few on plate. Really very very simple and amazing taste! Thanks!
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Dale's Lamb

Reviewed: Apr. 23, 2007
The lamb was very tender, but it didn't taste like lamb. The texture and taste was more like liver. I didn't hate it, but I won't make it again.
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Easy Deviled Chicken

Reviewed: Aug. 31, 2006
I was surprised my family liked this so much. I thought it would be really mustard-y, but the flavor mellowed out as it cooked. I followed previous reviews and cooked at 400 for 45 mins. Nice and moist chicken. Also, I used 1 Tbsp (heaping) of dijon and 1 heaping Tbsp of grainy mustard. I also cut back on the mayo a little. Lastly, I only used about 1 cup of cubed stuffing from the bag and 1 cup of croutons - both crushed but not to small crumbs. The bigger chunks could withstand the baking better and stayed more crunchy than bread crumbs alone.
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Baked Bar-be-Que Chicken

Reviewed: Jun. 12, 2006
This is a keeper for sure! The kids love it. We use drumsticks but I will be trying it on quarters this week. I might also try w/Ah-So sauce.
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North Italian Meat Sauce (Ragu Bolognese)

Reviewed: Jun. 12, 2006
I made a few alterations to this, but it was very yummy! (Just don't expect it to taste like a regular red sauce w/meat.) I used crumbled italian sausage instead of pork and added about 3/4 of a can of tomato sauce. Also, I used chicken stock and white zinfindel (which was what I had on hand). I think I used a little too much prosciutto so it's flavor was a little strong. I didn't have any cream so I used about 1/4 cup of Ranch Dressing and it was great! (Don't boil after adding dressing). It tamed the taste of the prosciutto and added just enough creaminess. Great recipe!
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Salsa Chicken

Reviewed: Jun. 12, 2006
Really simple and really good. I used 1 and 1/2 jars salsa because I served w/rice so I used the salsa as a sauce. Definitely shake the chicken in a bag w/seasoning - much easier. Cooked up tender. Served w/rice and corn that, now that I think about it, if you just added about 1 cup raw rice and corn to bottom of dish (along w/1 cup water or so) it would have made a nice 1 dish casserole.
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Wine Sauce Chicken

Reviewed: Apr. 5, 2006
This recipe was great with some tweaks. I used thin sliced chicken breast which I browned first. I also added 2 sliced onions with the mushrooms as the cooked (cooked in the same pan as the chicken for more flavor). I also used 1/2 cup sour cream instead of mayo and used a little less wine then the recipe called for. Lastly, I cooked mine at 375 for about 20-25 minutes til it was nice and bubbly and the parmesan started to brown. Very tasty alternative to the typical chicken and cream of mushroom soup. Thanks for the recipe!
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