WISEREADER Recipe Reviews (Pg. 5) - Allrecipes.com (18328308)

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Easy Pork Chop Casserole

Reviewed: Dec. 21, 2007
I used 6 pork chops and so doubled the sauce to serve with 1 lb of egg noodles. As the recipe is written, it is way too salty. There is potential here however, and so if there is a next time I will half the onion soup mix. All of the water called for is also unnecessary in my opinion - for my double batch I only used about a quarter of a can just to help mix the ingredients. I added some fresh ground pepper, sweet paprika and savory to the sauce which worked well.
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3 users found this review helpful

The Very Best Burgers!

Reviewed: Oct. 23, 2007
My family really enjoyed these. I placed the patties in the freezer for about an hour before cooking to help them hold together, and they did.
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2 users found this review helpful

Pasta Primavera with Italian Turkey Sausage

Reviewed: Sep. 11, 2007
This is an excellent dish. Very colorful, and because it is not heavily seasoned all of the ingredients add a wonderful complexity. The preparation really is not burdensome but I found that the cooking time of the veggies was longer than called for.
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Pesto

Reviewed: Aug. 13, 2007
I use slightly more nuts (1/3 cup), 5 cloves of garlic, and along with the other ingredients the recipe calls for I add the juice from 1/2 lemon. A must is to add salt (I prefer kosher) and a liberal amount of fresh ground pepper.
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2 users found this review helpful

Tasty Tuna Burgers

Reviewed: Jun. 12, 2007
Pretty good, actually. It definitely helps by draining the tuna well and even squeezing out any excess water. I added some Old Bay and cayenne pepper to mine, and I felt that the spiciness was a fantastic compliment to these. This is another great way to use up those tuna cans in the cupboard.
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3 users found this review helpful

Pesto Chicken Florentine

Reviewed: Jun. 8, 2007
I don't know why I waited so long to make this. So simple, but with a wonderful range of flavors. I took inspiration from the suggestions made from natalieshd and sprinkled the chicken with Creole seasoning and let sit for a few hours in the fridge. Using 5 cloves of garlic, I then seared the chicken breasts whole and wrapped in foil to settle. I used 1 jar of Kraft alfredo and 4 heaping spoonfuls of Classico basil pesto. A bag and a half of spinach and 3/4 lb of penne rounded out the dish. The whole operation took less than an hour and even my wife had seconds!
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Horseradish Sauce

Reviewed: Apr. 17, 2007
I added about 2 times the amount of horseradish while keeping the other ingredients' ratios the same.
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Asparagus Roll-Ups

Reviewed: Apr. 9, 2007
Fairly easy and good.
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2 users found this review helpful
Photo by WISEREADER

Cajun Seafood Pasta

Reviewed: Apr. 9, 2007
This was a very good dish, and was a hit with the company we had. Based on reviews I read, and not wanting too dry a dish, I added 1 cup of whole milk with a little corn starch. For my own twist, I added 1/4 cup of Sauvignon Blanc minutes before serving. Using the full compliment of white and black peppers, I eased off of the red pepper by 1/2 and found that the dish was still very well balanced and with enough zing to make it very interesting. I found that this dish comes together quickly and is easy to prepare.
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Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 26, 2007
What a great Lenten Friday dish! This turned out very well. I served this in whole-wheat pitas with chopped tomatoes, lettuce, feta, and the Tzatziki VII sauce from this site.
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1 user found this review helpful

Tuna Noodle Casserole II

Reviewed: Mar. 19, 2007
Good hearty meal. I used three cans of tuna, and could not think of using less. I also used two cups of frozen peas, and I will cut that down to one cup next time. To thaw the peas, I just simply added them to the boiling egg noodles (I like better than shells for this) for a couple minutes. Make sure you cook your noodles slightly less than al dente so that they are perfect after baking. You will need 6 slices of cheese to properly cover and my preference is no chips on top. Finally, to help guard against drying out, I covered my dish with foil for the first 15 minutes of baking, then uncovered for the final 15 minutes so that the top gets that delicious baked-on crispness but leaves the rest moist.
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6 users found this review helpful

Goulash Supreme

Reviewed: Mar. 9, 2007
Good, very much what I remembered goulash to taste like. I used venison ground and more garlic, of course. Home canned tomatoes are a natural for this dish. No paste was needed, and I ended up needing about a half cup of water. The noodles cook just fine in with everything.
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3 users found this review helpful

Wiener Schnitzel

Reviewed: Mar. 1, 2007
I used 2 lbs. of boneless pork steaks, pounded very thin. I then prepared just as the recipe described, but ended up using a little less flour and only half of the bread crumbs specified. Next time I make this I am planning to maranade the pork in Italian dressing or some other concoction for a few hours first. Make this dish, you will be glad you did.
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1 user found this review helpful

Pittsburgh Chipped Ham Barbecues

Reviewed: Feb. 8, 2007
OH MY GOSH! I can't believe I stumbled across this recipe. What memories. Our recipe is the same except we do not use cinnamon or liquid smoke, although I am going to try the liquid smoke. Delish!
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Spicy Tortilla Roll-Ups

Reviewed: Feb. 5, 2007
Very good alone or with salsa on the side . I ended up using 7 or 8 taco shells with the recipe. Using only 2 tsp of hot sauce, I wanted everyone to set the heat they wanted by having a couple different salsas on the side for dipping.
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Souvlaki

Reviewed: Feb. 5, 2007
Wonderful taste. I used a full recipe of maranade for 2 lbs of pork loin, which turned out to be the perfect amount. I used about a tablespoon of rosemary along with the other spices. This was terrific with tzatziki and feta wrapped in a soft taco shell or in a pita.
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Tzatziki VII

Reviewed: Feb. 5, 2007
Making a half recipe, I drained the 16 oz. of yogurt over night using a clean nylon stocking, and got nearly a cup of liquid out. Dry dill weed works well also. This is what I was hoping and looking for.
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7 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Feb. 1, 2007
Scaling to 10 servings is the perfect amount. It was much better after changing its balance by adding more garlic, and definately lessening the vinegar ratio to oil amount.
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7 users found this review helpful

Penne with Chicken and Pesto

Reviewed: Jan. 25, 2007
This recipe serves as a good base to build from.
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Penne Rigate with Mixed Greens and Pine Nuts

Reviewed: Jan. 17, 2007
My daughter has proclaimed this the best pasta dish she has ever had. The rest of our dinner party thought pretty highly of it as well. Something that easy shouldn't taste that good. Don't be afraid to use alot of greens, we used two 12 ounce bags of Italian salad greens and it certainly wasn't too much.
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Displaying results 81-100 (of 127) reviews
 
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