sugarmagnolia_fl Recipe Reviews (Pg. 1) - Allrecipes.com (18369692)

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Balsamic Chicken and Fresh Mozzarella

Reviewed: Aug. 31, 2005
My family LOVES this recipe. It is so easy to make, and tastes so fresh and "alive". This recipe has become part of my regular repertoire. 10/09,2006: Update: I used the basis of this recipe with some fresh tilapia (white fish) and it was fabulous. I marinated the fish in the balsamic vinegrette for about 45 minutes. I lined a jelly roll pan with aluminum foil, and placed the fish on the foil. I then covered the fish with shredded mozzarella and baked in a 425 F oven for 10 minutes, then broiled for 2-3 minutes until the cheese was golden and bubbly. To make the remainder ingredients easier to eat with fish, I chopped the basil and diced the tomatoes before layering them on the top of each fish fillet. Finally, I sprinkled with additional balsamic vinegar and served. YUM YUM!!! Thanks again, this is one we make all the time!
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105 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Dec. 3, 2006
This was perfect for our Thanksgiving feast. Everyone loved them so much, I am now required ot make these from now on. I made a couple of small changes. I used 1/2 cup brown sugar and 1/2 cup white sugar. I also added about 1/2 cup of a raisin/craisin mix. Thanks so much for sharing!
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2 users found this review helpful

Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Reviewed: Aug. 29, 2006
This was delicious! I used fresh steamed asparagus instead of frozen, but otherwise followed the recipe exactly. It was a great light side dish for a hot summer day. Thanks so much, I'll be making this one again!
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1 user found this review helpful

B.L.A.T. Wraps

Reviewed: Jul. 18, 2006
These are great! We love to have them with soup to make a nice light dinner. Thanks!
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2 users found this review helpful

Stuffed Peppers with Turkey and Vegetables

Reviewed: Aug. 11, 2006
This was delicious!! I used a variety of bell peppers (red, orange & yellow) and chopped and used the tops that I cut off as the pepper to saute with the onion, instead of buying additional peppers. I seasoned the turkey with kosher salt, fresh ground pepper, garlic and onion powders. I did not have zucchini on hand, so instead added additional mushrooms and some scallions. The only other variation was to sprinkle in some red pepper flake for some kick. This was so delicious, my family of 3 ate all 4 peppers as well as the additional stuffing that was left over (baked in a small baking dish for last 7 minutes while peppers were cooking. This was instantaneously decided to include in our "to be made again" file. Thanks so much for posting. Plus this was low-carb with no rice or orzo, which fits right in with my diet. Bon!
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7 users found this review helpful

Swan's Summer Soup

Reviewed: Jul. 23, 2006
My family had low expectations for this recipe. I'd never made a cold soup for dinner before and both daughter and husband were skeptical. Well, after they tasted this delicious soup, they were pleasantly surprised. My husband even went back for seconds! I served this with the Grilled Poblano Pepper and Mango Quesadillas from this site. My husband said that this must be added to the rotation. Thanks so much for the delicious recipe. Oh, and taking the time to juice the tomatoes is worth it, as well as having the freshest ingredients that you can find. The only change I made was to use dried cilantro (the store was out of fresh) and also used fresh basil because I had some and wanted fresh herb included. Again, thanks so much!!!
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11 users found this review helpful

Balsamic Glazed Carrots

Reviewed: Jul. 18, 2006
I'm surprised I haven't reviewed these already. These have become a family favorite. We just love them. I've also used this method with sweet potato chunks. Thanks!
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21 users found this review helpful

A Jerky Chicken

Reviewed: Nov. 15, 2006
This was just DELICIOUS!! I had to make one substitution because I thought I had soy sauce on hand, but didn't. Instead, I used oyster sauce. Served with some boiled baby red potatoes tossed with olive oil, white wine vinegar and minced fresh mint, and a side salad. Great meal! Thanks so much!!!
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6 users found this review helpful

Golden Sweet Cornbread

Reviewed: Oct. 24, 2006
Wow! I will never buy boxed corn bread again. This was so moist and delicious. The perfect compliment to the eastern carolina bbq, cole slaw and baked beans that I served for dinner tonight. Thanks so much!
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1 user found this review helpful

Chicken Lo Mein

Reviewed: Oct. 15, 2006
My family and I really enjoyed this recipe. The only changes I made were to use beef broth instead of chicken broth (it's what I had on hand) as well as adding a bag of the fresh stir fry veggies available in the produce section. This included broccoli, pea pods, etc. One last adjustment I made was to sprinkle the chicken with red pepper flake while it was cooking, to add a little bite. WOW!! Was this delicious. It made so much for the three of us that I had some to take to lunch the next day, with enough left-over to enjoy some during left-over night. Thanks so much for posting this recipe. I've tried to make lo mein before, but it was not this good. I'll be using this recipe from now on.
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2 users found this review helpful

Chicken Stew With Coconut Milk

Reviewed: Feb. 2, 2006
This was FANTASTIC! Instead of microwaving I cooked this on the stovetop, but otherwise followed the recipe exactly. It was soo yummy. I served in soup caraffes over basmati rice and I couldn't get enough. 2 bowls for dinner, and more re-heated the next day for lunch. This is a recipe that I will be making again and again (during the cold months, of course). Thanks so much!!
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61 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Oct. 24, 2006
This was exactly what I was looking for. I made this the first time as written. The second time I omitted the onion, as a personal preference. Without the onion, this is the perfect slaw recipe. I served this with an eastern carolina bbq recipe from this site as well as corn bread and baked beans. Dinner was absolutly delicious. Thanks so much for sharing.
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0 users found this review helpful

Roasted Pork Loin

Reviewed: Feb. 9, 2006
I used this recipe with a 2.75 lb bone-in pork rib roast. I adjusted the amount of garlic and rosemary to taste. I used fresh rosemary since I had some. At first I thought the wine sauce was bitter, but after dipping my meat about 3 times, I couldn't get enough. I served this with twice baked sweet potatoes and mashed cauliflower.
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1 user found this review helpful

Barbeque Halibut Steaks

Reviewed: Jun. 24, 2006
This was so YUMMY!! I used 1.5 lbs of snapper, so adjusted the ratio of ingredients accordingly. I made a couple of changes, used sesame oil instead of butter, used lime juice instead of lemon (it's what I had on hand) and added 1 tsp of sesame seeds and 1 dried tobasco pepper (from our garden). The dried pepper would probably equal about 1/2 tsp of red pepper flake. As others suggested, I also made a 2nd batch of sauce, cooked on the stove top until it was a nice glaxze and drizzeled on the top of the fish after it was plated. This was SOOO YUMMY! My family was licking their plates (literally) and asking if there was more. Thanks so much for sharing this recipe!
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4 users found this review helpful

Eastern North Carolina Barbeque Sauce

Reviewed: Oct. 24, 2006
Wow! This was perfect! About 3 years ago, I had been to a family reunion in NC where there was a pig roast, and they served the pork with a delicious spicy vinegar dressing that I'd never tried before. Since then, I've had a craving for this sauce. I scaled the sauce by half and made last night. Today, I put a half picnic in my slow cooker all day while I was at work. I added about 1/4 cup of the sauce over the pork while cooking. After draining and shredding the pork, I mixed about 3/4 of the remainder of the sauce with the shredded pork. I served with some homemade cole slaw, homemade corn bread and baked beans and it was just great! Thanks so much. My search for a great Carolina BBQ recipe is over. Thanks so much!!
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62 users found this review helpful

Garlic and Rosemary Shrimp

Reviewed: Nov. 25, 2005
My family really enjoyed this recipe! As another suggested, we also put it over bowtie pasta. I used dried tabasco peppers from my garden instead of the red chile peppers. It was just wonderful. Next time I make it, I will mince the garlic, as the whole garlic cloves did not give as much flavor as hoped. Otherwise though, just fabulous! Thanks so much, this goes into the normal rotation.
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0 users found this review helpful

Asian Lettuce Wraps

Reviewed: Feb. 2, 2006
I had been looking for a great lettuce wrap recipe ever since I had them at a famous asian restaurant. These are it!! I made them with local shrimp and they were just divine. I need more practice with pulling the lettuce off in a whole leaf, but this recipe is good enough to keep trying!
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16 users found this review helpful

Kickin' Collard Greens

Reviewed: Mar. 26, 2006
The title says it all! These collard's are kickin'! The only change we made was to chop & add 3 or 4 of our homegrown tabasco peppers when we added the garlic. They were so good that my honey was drinking the juice out of the pan after all the greens were gone! Thanks so much for a quick and easy way to make GREAT collards!
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0 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: May 4, 2005
This recipe was very easy and very delicious. I doubled the amount of herbs I rubbed on the outside of the pork chops as well as the amount of rasberry sauce because my family always prefers a little extra sauce and seasoning. We usually try something different each week so that dinner is not boring, some we "add to the list" and some we don't. This is one we have definitly added to the list.
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0 users found this review helpful

Fried Mozzarella Cheese Sticks

Reviewed: Nov. 14, 2007
This recipe really hit the spot when we were in the mood for cheese sticks. I ended up double coating my cheese (I had extra) and did these in 3 batches. The first batch I did for 3 minutes, and it was too long, with most of the cheese cooking out resulting in empty tubes. The second batch I cooked for about 2 minutes and these turned out much better. The third batch I froze overnight and cooked the next day for a snack, and these turned out the best of all. The frozen batch cooked for the 3-3.5 minutes called for in this recipe. Thanks for the recipe, we'll be doing this again!
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2 users found this review helpful

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