Saveur Recipe Reviews (Pg. 9) - Allrecipes.com (18342965)

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Strawberry-Mango Mesclun Salad

Reviewed: Jun. 3, 2012
What a yummy salad with a beautiful presentation you have here! I made this for the 2012 Buckeye luncheon, and received many compliments. I used less onion, just sliced red onion paper thin, and made toasted sugared almonds. The dressing is excellent! A great pot luck salad, for sure. I'll make this many more times. Thanks for sharing with us.
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Summertime Tomato Salad

Reviewed: May 27, 2012
Absolutely loved this tomato salad! What a great , simple summer side. I used 1/4 cup oil, and did double the mustard. This makes plenty of dressing, easily enough for six tomatoes. I used orange, yellow, and red tomatoes, so pretty. Thanks for sharing your recipe, Jay!
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Shanghai Noodle Salad

Reviewed: May 27, 2012
Loved this tasty cold noodle salad, perfect for summer BBQ's. I used whole wheat spaghetti. I did double the sauce, and skipped the added salt. Unlike most noodle salads I make, I felt this tasted best freshly dressed, I served the next day too, and but could barely taste the dressing. Love all of the colorful veggies in this. Thanks for sharing a great recipe, tyansia.
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Orzo Tomato Artichoke Salad

Reviewed: May 9, 2012
Loved this light and refreshing side! I prepared for the Recipe Group pick of the week. I prepared as a cold salad, and used Marzetti's Balsamic Vinaigrette in leu of the vinegar and olive oil (out of balsamic!). I also added a few shakes of galic and onion powders, sea salt and white pepper. A great summer side for BBQ, I'll do this many more times.
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2 users found this review helpful

Seafood Enchiladas con Queso

Reviewed: May 6, 2012
Wow, this was one tasty and impressive dish! The cheese sauce is to die for! I made the recipe as published with plenty of salt and white pepper to taste, and did add some crab meat to the filling. I added about 10 minutes baking time on. Make sure you use a large baking dish for this, my 9 x 13 only held 8 enchiladas, so I ended up using two and having to eye the sauce. Oh, and make sure you butter or Pam the dish, mine stuck a bit. Overall, it's a lot of prep and a time consuming recipe, but the result is soooooo worth it! Thanks for sharing your recipe, bajathecat!
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8 users found this review helpful

Mexican-Style Spaghetti and Meatballs

Reviewed: Apr. 25, 2012
Absolutely loved this tasty recipe and so did my hubby! I made the meatballs as written using crushed tortilla chips, yummy! I added some cumin and taco seasoning to the mix along with some fresh chopped cilantro & minced garlic. I played a little more with the sauce, sauteed the onion with minced garlic, then used Barilla garlic Neapolitan as the base, and Rotell for the diced tomatoes. I also added a 4oz can of diced green chilis, too. I spiced this up with some cumin and more taco seasoning. I also added a good handfull of chopped cilantro to the sauce. What a great dish. This would be fun for Cinco de Mayo! Thanks for sharing this recipe, Sachin.
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4 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Apr. 23, 2012
Oh, my, oh, my! Wicked, killer BBQ sauce. Made this in the morning, exactly as written, and used on chicken tonight....to DIE for. Using this on ribs later in the week. Bonus points, as written fills a 32 oz jar perfectly. Jim Beam would be proud of you, Kevin.
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4 users found this review helpful

Hunts® Sopa de Fideo con Pollo

Reviewed: Apr. 22, 2012
Loved this simple and flavorful soup! A breeze to put together. The flavor was wonderful. A couple of tweaks, I added a quartered and sliced small zucchini and summer squash for some veg, and used 8 cups low sodium chicken broth. I used two 6 oz pouches of Tyson Southwest seasoned grilled chicken chopped fine, and a teaspoon or so of cumin. Delicious, and a definite do-over. Thanks for sharing!
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9 users found this review helpful

Curry Grilled Chicken

Reviewed: Apr. 20, 2012
I know I've got a keeper when the first thing out of my husbands mouth is "We have to do this one again!". Loved this recipe with some tweaks. I used a little less vinegar, and added a tablespoon of minced garlic in place of the garlic salt. I added two teaspoons of sweet curry, and a half teaspoon of hot curry powders. On the sugar, I just kept adding pinches and tasting until I felt it was a good sweet/sour balance, about a 1/4 cup or so all together. I also added a drizzle of EVOO. Marinated the chicken about 6 hours or so. Hubs grilled to perfection. Loved this, and we will use this recipe many more times! Thanks, for such a versitile & delicious recipe, Nancy.
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2 users found this review helpful
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A Spicy Twist to a Baked Bean

Reviewed: Apr. 20, 2012
Loved this simple and tasty recipe and so did my hubby. I served this with grilled curry chicken, perfect. While hubby was grilling the chicken I prepared them on the side burner outside, fun! Made as written with the exception of using a teaspoon or so of minced jalepeno in place of the green chili. Absolutely loved the bold flavors of this dish. A great way to dress up a tin of beans, Don. I'll be making this many more times this summer.
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Italian Wedding Soup

Reviewed: Apr. 12, 2012
I have a TNT wedding soup recipe, but thought I would give this a try since I had chorizo sausage in the freezer. For the meatballs I used 1/2 lb ground sirloin and 2 links chorizo. Since the chorizo is pretty fatty I only used about 1/3 cup breadcrumbs, and added some parm to the mix. These formed beautifully. A little time consuming sauteing the veg, removing, browning the meatballs, and preparing the orzo separately, but the flavor of this soup was outstanding. Thanks for sharing.
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12 users found this review helpful

Lemony Chicken with Artichoke Hearts

Reviewed: Apr. 10, 2012
This was a very nice change of pace dish for us. I wanted to prepare something light, lemony, and springy, and this fit the bill. I used good sized chicken tenders, and pounded them flat, which decreased the cooking time. I added some pepper and oregano to the four, and a touch of olive oil to less butter to saute. I made the sauce as published, but did decrease the lemon to one, as my lemon was good sized and figured I could add more if needed. This doesn't make a ton of sauce, next time I would double or triple as it is delicious and great over the angel hair. I think I'll add capers next time too for a touch of color and bite. Maybe some fresh parsley, too. Thanks for sharing your recipe with us Gurtrug, I enjoyed preparing it.
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Baked Spaghetti

Reviewed: Apr. 8, 2012
Although a little time consuming to put together, this was a sinch to make and the baking time was spot-on. I made this for my sister and her caregiver who are not big on spicy foods. It was perfect for Easter brunch. I'll make this again, but definitely spice it up by using some hot italian sausage or choizo, and some fresh herbs and more italian spices. I let this sit for over a half hour before serving, and it came out in nice, formed squares. So if you are cooking for kiddies or those with aversions to spice, perfect as is. For more adventurous adults, spice it up. Thanks for sharing this, Louise. Great family recipe.
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Hawaiian Beach Shrimp

Reviewed: Apr. 7, 2012
Absolutely loved these moist and flavorful shrimp! The marinade was a snap to throw together. I marinated overnight, and my hubby grilled them perfectly. Only thing, a tad on the salty side. MY fault, I looked at my lemon pepper bottle, first ingredient listed, SALT! I'll make these again with a no salt added blend next time. This will be perfect for summer entertaining, I will use this recipe many more times. Thank you for sharing, iluvpickles. UPDATE 4.20.12: Made this with Penzey's "Sunny Spain: seasoning, their no-salt lemon pepper blend, and added no salt, perfect!
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Photo by Saveur

Pancetta and Tomato Salsa with Bucatini

Reviewed: Apr. 5, 2012
What a wonderful pasta dish! I love buccatini, probably my favorite pasta, and when Don shared this I knew I had to make it. It just comes together in a snap. Perfect for a quick weeknight main, and certainly worthy of your company. Would also be a terrific side for any italian inspired meat, too. Next time I might add another 14oz can of tomatoes, just personal preference as I like lots of sauce. I also added chopped shallot. Delish! Thank you for sharing, Don, I'll make this many more times.
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Nonie's Best BBQ

Reviewed: Mar. 24, 2012
Made these for lunch today & as part of the Recipe Group pick for 3.24.12. These made tasty sammies! I scaled the recipe to 6 servings for 1 lb of ground meat. I added some diced green/red pepper to the meat I needed to use up, but otherwise made as written. Delish! Thanks for sharing your recipe with us!
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3 users found this review helpful

Shish Tawook Grilled Chicken

Reviewed: Mar. 22, 2012
Exceptionally moist and flavorful grilled chicken! I prepared the marinade as published, but after tasting found it a tad too sour. I added some garlic powder in addition to the minced (we like garlicky!) and another teaspoon of tomato paste. Perfect! Served with salad & naan. Loved this dish, Noor, thanks for sharing with us.
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4 users found this review helpful

Thai Spiced Barbecue Shrimp

Reviewed: Mar. 17, 2012
Loved this simple prep for grilled shrimp. Nice touch of heat and spice. I prepared exactly as written and added just a drizzle of veg oil. Hubs grilled to perfection. I'll use this many more times. Thanks for your submission!
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Beef Stroganoff III

Reviewed: Mar. 6, 2012
Yummy comfort food. My husband raved over this! I prepared this with one pound ground beef, since that is what I had on hand, but used the sauce quantities as published, since we like lots of sauce over our noodles. I just browned the beef with onions until almost browned through, just some pink, then added the sauce ingredients as published with out the one hour cooking time. I also added a splash of worchestershire sauce, too. Served over buttered & parsley kluski noodles. Liked that this did not have an overpowering sour cream taste, just enough. Thanks for sharing your recipe, Donna, it's a keeper!
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Cowboy Mashed Potatoes

Reviewed: Mar. 3, 2012
Love these tasty and colorful mashed potatoes! Perfect with our meatloaf. I followed the recipe pretty closely, with the exception of using a 28oz bag of mini yukon golds, and folded some peas in at the end for even more color and veg. A delicious, definite do-over. Thanks for sharing, Steve.
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