PATRICIAELAINE Recipe Reviews (Pg. 1) - Allrecipes.com (18325630)

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Fresh Broccoli Salad

Reviewed: Oct. 29, 2014
Not good, not bad, just so-so. Entire family didn't care of this salad. Will not make again.
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Smothered Beef Short Ribs

Reviewed: Nov. 7, 2013
I needed to make this recipe gluten free, so I browned the ribs without dredging them in flour. I then didn't have any wine, so I used 1/2 cup cranberry juice. I needed to leave the house and so needed to use the oven instead of the stovetop, so I reduced the beef stock to 2 1/2 cups and after browning the ribs and sauteing the vegetables and spices, I covered it and popped it into a low oven (325 degrees) for 2 1/2 hours - deducing the heat to 300 degrees after the first 45 minutes. Being that I reduced the stock, I also reduced the bay and garlic by half and reduced the thyme to about 1/2 teaspoon. The end result was delicious. I thought I would thicken the sauce with cornstarch (G. free) but there was no need. Next time I will add the carrots about an hour into the cooking time or when I reduce the oven temp. They were a little too soft.
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Saucy Slow Cooker Pork Chops

Reviewed: Nov. 7, 2013
Pretty good recipe. I thought it was a little too sweet with the 1/4 cup brown sugar and the sauce was a little too thick. It's similar to sweet and sour pork without the breading. My daughter, however, would certainly give it 4 stars. I'll make it again, cutting back a bit on the sugar and the cornstarch.
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Caramel Apple Coffee Cake

Reviewed: May 23, 2012
GOOD LORD, THAT'S GOOD!!! Made the changes recommended by others - substituted all but 2T. oil with natural applesauce, 50/50 white/brown sugar, and made a cinnamon sugar (b. sugar) sprinkled over 1/2 batter, topped with remaining half, and cut carmel topping in half. This cake is more like a bread pudding - dense, moist, and sweet. It was a hit with my entire family. I will definitely make again. I have a church picnic coming up and this is what I'm taking.
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Cha Cha's White Chicken Chili

Reviewed: Jun. 29, 2011
Good, hardy, quick and easy. Great for a cold winter's supper. I omit the jalapenos and only use two cans (15 or 16 oz) of cannellini beans. I find that slightly mashing one can of the beans thickens the broth nicely. This recipe is a staple in my home during the winter months.
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Sweet and Sour Pork III

Reviewed: Jun. 19, 2009
It's a good dish, but not great. Probably will not make again.
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Roasted Vegetables

Reviewed: Jul. 14, 2008
We love this recipe.
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Chinese Chicken Salad II

Reviewed: May 25, 2008
I tried this recipe for my husband who loves a Chinese Chicken Salad at a local restaurant. For ease in preparation, I used a bag of pre-made salad, which had carrots and red cabbage, and left-over rotisserie chicken. Also, as suggested by another reviewer, I added mandarin oranges. With these changes, this salad was easily made within 8 minutes - great for busy weeknights. However, the dressing was a bit bland. The recipe doesn't state which vinegar to use, so I would conclude she meant white vinegar. I suggest you use cider vinegar to give it some zing. Also, you may want to add a couple of teaspoons of Teriyaki sauce. I think that really helped it a lot. Although the dressing needs to be tweeted a bit for personal taste, it is a recipe worth trying and keeping. We really enjoyed it.
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Butternut Squash Soup II

Reviewed: May 24, 2008
I tried this recipe after ordering some at a pricey restaurant. This one is better. I followed the suggestion of roasting the squash beforehand and found it greatly eased the preparation. Also, I left out the celery and didn't miss it at all. I read that some reviews added garlic - DON'T DO IT! This soup has a mild, rich taste that is perfectly balanced. I think garlic would overpower the other flavors. When I served this soup last night I thought Butternut Squash soup couldn't taste any better, but I was wrong. It tastes even better the next day.
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Chicken Tortilla Soup V

Reviewed: Oct. 8, 2007
Incredibly simple to make and tastes better than any restaurant version I've tried.
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