WISEREADER Recipe Reviews (Pg. 1) - Allrecipes.com (18328308)

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Patti's Mussels a la Mariniere

Reviewed: Feb. 15, 2006
Absolutely delicious! I doubled the sauce and served over linguini, and I highly recommend serving it this way. I also add a little more garlic than is called for.
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75 users found this review helpful

Baked Beans I

Reviewed: Dec. 28, 2006
Like others, I added yellow mustard and a spicy BBQ sauce as well as sauteed diced onion. I also cut the sugar in half. Very good recipe.
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23 users found this review helpful

Oyster Stew

Reviewed: Dec. 28, 2006
So good. I added a minced potato which really helped to make this even more hearty. The only change I will make next time is to start the celery earlier, and dice the potato instead of mincing it (slightly bigger chunks I think would compliment the oysters better). I used medium oysters and cut them in thirds to make them more spoon friendly.
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5 users found this review helpful
Photo by WISEREADER

Gordo's Good Venison

Reviewed: Dec. 29, 2006
I give this recipe 5 stars for its maranade. However, I used less cumin, a touch more vinegar, and used chicken bouillon with the water and no broth. I also used dry herbs, but crushed in a mortar. Instead of grilling, I prepared the marinated meat using the Venison Schnitzel recipe on this site. The combination of the two recipes gave me perhaps the best tasting fried venison I have ever had.
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4 users found this review helpful

Cola Sauerkraut

Reviewed: Jan. 2, 2007
A very nice variation. I added caraway seeds and some vinegar, as well as a dash of cayenne pepper.
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2 users found this review helpful

Clams Casino

Reviewed: Jan. 2, 2007
Very good. A half of a recipe was perfect for 18 Little Neck clams. I did not remove the clams. They sure didn't last long...
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14 users found this review helpful

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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0 users found this review helpful

French Onion Soup Gratinee

Reviewed: Jan. 30, 2012
I followed recipe as written, and I can't really say I'd change a thing. It was excellent.
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3 users found this review helpful

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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0 users found this review helpful
Photo by WISEREADER

Garlic Prime Rib

Reviewed: Jan. 19, 2012
Scaled recipe to match the 3 pound roast I used. Excellent!
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3 users 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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0 users found this review helpful
Photo by WISEREADER

Creamy Twice-Baked Potatoes

Reviewed: Jan. 19, 2012
Turned out great! I added 4 slices of bacon, crumbled, and probably 1/2 cup of shredded cheddar to the other ingredients.
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3 users found this review helpful

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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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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2 users found this review helpful

Tzatziki Sauce

Reviewed: Feb. 20, 2011
Drain the yogurt overnight in a clean nylon stocking. No food processor needed, just shred the cucumbers, squeeze out as much water as possible in a strainer, and fold all of the ingredients into the yogurt. Delicious!
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5 users found this review helpful

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

Easy Vodka Sauce

Reviewed: May 13, 2009
This is a very nice sauce. I used about 3/4 olive oil to 1/4 butter mixture instead of just butter. Also,I sauteed about 4 finely minced cloves of garlic with the onions (after the onions started to get translucent). With the tomatoes was added a couple teaspoons each of dried basil and oregano and a handful of chopped fresh parsley. Seafood goes particularly well with this sauce, so on the side I sauteed 1 lb of shrimp and 1 lb of scallops in butter/olive oil and garlic. Added on top of the noodles, then covered with sauce...very addictive.
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3 users found this review helpful

Grilled Venison Backstrap

Reviewed: Jan. 5, 2010
Mmmm! They just melted in the mouth! Marinated in the cider overnight and in the BBQ sauce for about 5 hours. I used regular bacon cut in half, and this was plenty to wrap around the chunks. Being winter, I baked at 425 degrees for about 15 minutes. I served these as an hors d'œuvre at Christmas, and everyone hovered around them until they were gone.
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4 users found this review helpful

Displaying results 1-20 (of 127) reviews
 
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