WatsonGrl Recipe Reviews (Pg. 1) - Allrecipes.com (18414804)

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Aussie Chicken

Reviewed: Feb. 28, 2015
OOOhhhh! So good! The only thing I changed was in the method. We prefer chicken to be more on the done side, so I cooked the chicken in the skillet as directed, and placed it in the oven with the sauce. While the skillet was still hot, diced the bacon and cooked it with the mushrooms, in the oil the chicken was cooked it. When it was ready, added it to the chicken already in the oven. It was perfect! Served it with mashed potatoes and asparagus. Restaurant quality meal, with a cooked at home price tag!! Definitely adding this to the rotation!
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Classic Greek Spinach

Reviewed: Oct. 28, 2014
OOOOhhhh, soooo good!! My husband says this is the best new dish we've tried in a very long time! Read the reviews. Decreased olive oil to about 3 tbls. Used 1 red onion. Reduced water to 2 cups. Increased garlic dramatically (our preference!), skipped tomato paste and used small can tomato sauce. Used chicken bouillon. Increased rice to 1 cup. This was so easy, and yet it was restaurant quality. The addition of feta cheese put it over-the-top delicious! Thanks so much!!
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Jan. 4, 2014
This was amazing! I followed the advise of other reviewers and added brown sugar and butter to the sauce, prepared in a separate pan, and spooned over meat at serving time. Hubby says it was restaurant quality! I used Chianti, as that was the only red wine we had available. It was delicious! Thanks so much for sharing!
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3 users found this review helpful

Bean with Bacon

Reviewed: Dec. 7, 2013
This was soooo good! I made a couple of adjustments, using what I had on hand. About half a pound of chopped turkey bacon, sautéed with the onions and carrots (I had no celery). I used a can of V8 instead of tomatoes, and it gave the soup the lovely orange color I remember from the Campbell's variety. I used the cooking water and a few splashes of Liquid Smoke, as suggested by other reviewers. This is going in the "Family Favorites" section of my cookbook. Can't wait to eat it again!
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Sweet, Sticky and Spicy Chicken

Reviewed: Feb. 2, 2013
This was the best dish I've made in a while! It is too spicy for the little ones. Next time I will use 1 tbls Sirachi and a splash of orange juice for a little brightness. Served with rice and sauteed onions, zucchini and carrots. Thanks for an awesome recipe!
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Big Soft Ginger Cookies

Reviewed: Feb. 1, 2013
Omitted from last review: I used unsalted butter instead of margarine, and used a cookie scoop rather than trying to roll out balls of dough. It worked beautifully with perfectly round cookies.
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1 user found this review helpful

Super Seven Spinach Salad

Reviewed: Nov. 7, 2012
This was really good! We used the Poppy Seed Dressing III from this site. What a delicious treat!
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2 users found this review helpful

Ciabatta Bread

Reviewed: Nov. 4, 2012
I shape it into 6 loaves, perfect for hearty sandwiches!
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Asian Beef with Snow Peas

Reviewed: Feb. 15, 2012
This was SOOOO good, and easy! Couldn't find rice wine at the store, but learned that gin is an acceptable substitute, and it worked great. Used lots of garlic (5 large cloves), and served with steamed carrots. I'll definitely be making this again, and may try broccoli and/or mushrooms next time.
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1 user found this review helpful

Spinach and Cheese Stuffed Pasta Shells

Reviewed: Dec. 19, 2011
This was good, but needed a little heat. I used fresh spinach rather than frozen. Next time I will add some crushed red pepper.
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3 users found this review helpful

Japanese Style Teriyaki Sauce

Reviewed: Aug. 7, 2011
This is restaurant quality teriyaki sauce. Mirin is not available in my area, so I used 1 1/2 cups Holland House White Cooking White and 6 tsp of sugar as a substitute. Marinate the meat a maximum of 6 hours.
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5 users found this review helpful

Vanilla Wafer Cookies

Reviewed: Jul. 29, 2011
These are soooooooooooo good! I recommend baking a bit longer and using parchment paper. They get very crispy, and are difficult to remove from the pan without the parchment. Love, love, love them, especially with Lemon Curd recipe from this site!!
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Emily's Famous Hash Browns

Reviewed: Jan. 18, 2011
These were really great! 1/4 cup of oil is plenty. To get them crispy, make sure the oil is hot so the potatoes sizzle when you put them in the pan. Cover with a tight-fitting lid for the first 5 minutes, leave them uncovered after you turn them. Perfect every time!
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Ninety Minute Cinnamon Rolls

Reviewed: Jan. 16, 2011
These rolls are always perfect! We use pecans instead of raisins.
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Sweet Potato Casserole II

Reviewed: Jan. 11, 2011
This was creamy and crunchy and delicious! The topping definitely makes this dish!
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6 users found this review helpful

Chicken Tikka Masala

Reviewed: Nov. 28, 2010
This tastes just like the dish they serve at our local Indian restaurant. I used only 1/2 tsp of cayenne, and it was on the edge of "too spicy".
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3 users found this review helpful

Chicken Noodle Casserole

Reviewed: Nov. 1, 2010
This was really good! The only thing I added was a crumb topping of melted butter and crushed Town House crackers. Next time, I may add mushrooms to the vegetables.
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Classic Macaroni Salad

Reviewed: Sep. 25, 2010
This was good, but I'll leave the sugar out next time..
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Aug. 31, 2010
I followed the recipe exactly. It was good, but I think the mushrooms need a little more oomph. Next time, I may try adding some Worchestshire sauce and/or garlic to the mushrooms as they cook. Overall, a good meal.
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4 users found this review helpful

Chocolate Bourbon Pecan Pie

Reviewed: Jun. 6, 2010
This pie smells divine while baking, and tasted great! Next time I will use a deep dish crust......a lot of filling boiled over.
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