MAXBASS Recipe Reviews (Pg. 1) - Allrecipes.com (18374642)

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Peanut Butter Noodles

Reviewed: Jan. 22, 2009
This is a must try dish. I was a bit surprised it tasted so good. Call it Asian Influenced Comfort Food. From start to finish it took under 15 minutes to prepare. I used vegetable broth since I didn't have chicken stock on hand. The chopped peanuts on top are vital. They add much needed texture to the dish. You could add your favorite protein to make this a one dish meal.
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Brooklyn Girl's Penne Arrabiata

Reviewed: Aug. 16, 2006
This is one of the few recipes with a 5-star rating that deserves it. Restaurant quality dish with a bit of heat thanks to the red pepper flake. The only deviation I made from instructions was to cube the chicken before breading it. This will definitely become a staple dish in my house.
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Photo by MAXBASS

BBQ Pork for Sandwiches

Reviewed: Oct. 13, 2008
This truly is an unbelievable recipe. I used a 3 lb pork butt cooked on low for 9 hours. I assembled the sandwich with two Vlasic stacker pickles on a sesame seed hamburger bun. I used 1 bottle of Jack Daniels BBQ sauce. How something this easy and inexpensive can taste this good is beyond me.
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4 users found this review helpful

Southwestern Egg Rolls

Reviewed: Feb. 2, 2009
This is my favorite recipe on this site to date. I doubled the recipe, used flour 'Fajita' size tortillas, replaced the Parsley with Cilantro, and baked 10 minutes at 425. Fresh jalapeno salsa was used as the dip. This was a crowd favorite at my Super Bowl party.
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Mushroom Blue Cheese Turkey Burgers

Reviewed: Aug. 18, 2009
I recommend adding the blue cheese to the patties before cooking. I cooked them on the stove top over medium heat for about 4 minutes per side. Despite them patties nearly falling apart, the results were great. I only used a touch of Dijon mustard as condiments aren't really needed for these burgers. I will definitely make these again.
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Sausage Soup

Reviewed: Jan. 26, 2010
Absolutely delicious exactly as the recipe is written. One note for the less experienced cooks like myself... Mash the whole tomatoes before you add them so you don't have to fish around for them after all the ingredients are added. I can't imagine anyone not enjoying this soup. It's a keeper.
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9 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Apr. 3, 2010
Perfect recipe as written. For those who don't love pepper, you may want to cut it in half since that flavor is quite dominate. But for all others, the recipes is great as written. Try it. It's hard to say a soup is great - but this one is.
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Alyson's Broccoli Salad

Reviewed: Sep. 8, 2010
You can't go wrong with this recipe. I've read about all the modifications you can make but I'm sticking with the original. I'm not a big fan of raisins in dishes but they work well in this salad. I think the best texture/taste combination is after about 6-8 hours in the fridge. Things start to get too soft after that point for my particular preference.
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Photo by MAXBASS

Gourmet Mushroom Risotto

Reviewed: Sep. 16, 2010
Outstanding dish. You must drizzle a little top quality Truffle Oil on after you plate the dish. Simply an amazing way to finish an already top notch recipe. Works well with a nice Cabernet Sauvignon or Red Zinfandel.
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Chicken Tortilla Soup V

Reviewed: Jan. 16, 2009
This beat the Chicken Tortilla soup I tried to make in the slow cooker. Adding a can of black beans was a great idea. The amount of stock called for made the soup look to watery but the taste was great.
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Quinoa Tabbouleh

Reviewed: Feb. 22, 2009
Despite being a huge fan of Tabouli, I found the initial recipe quite bland. I added about 2 tsp of cumin & 1/2 tsp of cayenne to add some flavor. It tasted quite a bit better after sitting in the fridge overnight. Next time, I'll add jalapenos, cilantro, and garlic to add more flavor.
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Photo by MAXBASS

Spinach and Feta Pita Bake

Reviewed: Feb. 27, 2010
A tasty little concoction excluding the rather bland taste & texture of the pita bread. While easy to make as instructed, next time I'll find an alternate to the pita bread.
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Photo by MAXBASS

Chicken In Basil Cream

Reviewed: Nov. 1, 2011
The sauce turned out more runny than expected which worked out fine given I used Egg Noodles that needed to be coated. I'd recommend cutting the chicken into strips prior to breading them. This will help make the chicken cook more evenly while helping with portion control. I'd also add the basil after the sauce is finished reducing. Next time, I'm going to add a bit of fresh nutmeg, replace the heavy cream with skim milk with corn starch, and add a sauteed shallot & garlic clove to the sauce for a more healthful & hopefully more tasty version. But I can't imagine anyone not enjoying this recipe.
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Spinach Dip with Water Chestnuts

Reviewed: Feb. 3, 2009
I had modest hopes for this recipe but I was still disappointed. It was 2-star grade until trying it again the following day. The flavors blend together notably better by day 2. The flavors are quite bland and non-distinct. The flavors of my favorite salsas, cheese dips, and spinach/artichoke dips are far superior to this dip.
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Pan-Fried Squash

Reviewed: Jan. 26, 2009
This recipe was disappointing. I added one clove of garlic but kept the rest of the recipe the same. I used a quality Balsamic but the veggies were swimming in the vinegar. I transferred the veggies out of the pool of vinegar but the flavor was still overpowering. I will not be making this again with the Balsamic.
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8 users found this review helpful

 
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