Florence Recipe Reviews (Pg. 1) - Allrecipes.com (18426690)

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Baked Fish and Rice

Reviewed: Sep. 30, 2011
Easy and a family pleaser. I used salmon (thought I had tilapia, but defrosted salmon by mistake). Used about a teaspoon Italian seasoning and 1/2 tsp garlic powder because of others' comments. Used fresh broccoli and microwaved it a couple of minutes so it wouldn't cool off boiling rice. No need to cook rice ahead of time; just be careful to use boiling broth and quickly cover tightly with foil. Just in case, I cooked it 15 minutes before adding other ingredients, but it was fine, very well done. I also used a mix of Italian cheeses rather than Cheddar - would have used Cheddar for a white fish.
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Peanut Butter Vegetable Chicken Soup

Reviewed: Dec. 15, 2009
Delicious! I had a quart of broth I had made from roast chicken bones. I used that, about a cup of chicken, a large carrot, a can of diced tomatoes, a stalk of celery, half a red onion that I had in the fridge, and about 1/4 of a lg. green pepper. Didn't have zucchini or broccoli, don't like potatoes in soup. I didn't saute the veggies - was cooking in a rush - but cooked the soup quickly, refrigerated it, and heated it later with cooked rice and a sweet potato I had microwaved until just done. I added a dash of cayenne and a squirt of lemon; would have added a little fresh ginger too, but the jar I had in the fridge had to be tossed. I used at least 1/4 cup peanut butter, maybe 1/3 cup. Highly recommended!
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Japanese-Style Cabbage Salad

Reviewed: Jul. 19, 2009
I made this to go with a Japanese chicken dish, because I had half a head of cabbage to use. I was out of scallions, which would have helped a lot, and I chose not to bother with the almonds. I added two shredded carrots, did use the garlic, and used only 1/2 tsp pepper. Not bad, but the sesame oil was too overpowering. I ended up using another Tbsp each of sugar and vinegar to try to counteract the oil. If I make it again, will use 1 T. sesame oil and 1 T. canola, with the same amt. of other ingredients.
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Gyroll

Reviewed: Jun. 18, 2009
Delicious flavors, but not an ideal format. I essentially followed the recipe as written. Minor modifications: I reduced the salt and pepper by half (still too salty), I used Kalamata olives in a lower quantity than suggested, used 7 oz. feta as that is what was in the package, and used Vidalia onion as suggested by others. The pizza dough was fresh from my supermarket. The rolling process wasn't too tricky, but the result wasn't worth the trouble. The innermost dough wasn't well-cooked, the filling was too dry, and it was too messy to eat out of hand. The same ingredients might be better used for individual-sized calzone-style pockets, and I am definitely going to redo this recipe as a pizza, with a bit of mozzarella and some diced tomato so it won't be too dry. I made Yia Yia's tzatziki from this site, which was an excellent complement to the dish, and served it with a simple tomato salad.
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Grandmother's Buttermilk Cornbread

Reviewed: May 5, 2008
Exactly what I was looking for! This will be my keeper cornbread recipe, as my son loves it sweet and buttery. Easy to mix in one pot.
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Strawberry Spinach Salad I

Reviewed: May 5, 2008
Delicious!! I made the dressing as written - I like a sweet dressing on spinach salad - but did substitue white wine vinegar for distilled white. However, I doubled the quantities of spinach, strawberries, and almonds to make a party-size salad, and there was plenty of dressing for the larger salad. If making the salad in the original size, I would strongly suggest halving the quantity of dressing. Also, I did not refrigerate the dressing or the salad, and I had feta cheese available as an optional topping, which most, including myself, enjoyed.
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Ham and Bean Soup I

Reviewed: Jan. 4, 2008
This is a delicious winter soup! I didn't make it exactly as written, so here are my differences. I used one smoked pork shank (I'm not entirely sure how this differs from a ham hock). I also left out the potatoes out of preference and the parsley because I didn't have any. I used only two cans of beans, and one of stewed tomatoes (no salt added). Other variations: one tsp salt, 1/2 tsp pepper, four cloves garlic, minced, and a diced onion. For water, I used two cans full. This was not enough to cover the pork, but enough to make a good soup. I added cooked shell macaroni at the end (about 1/3 lb), and a handful of fresh basil, since I had it.
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Buffalo Style Chicken Pizza

Reviewed: Nov. 13, 2007
Delicious idea, and I'm not really a fan of either Buffalo wings or pizza. Needs some adjustment, as other reviewers have mentioned: prebake crust, use less dressing. I also used leftover turkey instead of chicken - about 1 cup, with one Tbsp butter and hot sauce to taste. I used half a bag (4 oz)of reduced-fat mozzarella for my 12" crust (I purchased dough from my local supermarket).
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Sweet Potato Pie I

Reviewed: Nov. 12, 2007
Perfect - I will never look for another sweet potato pie recipe! I read other reviews and considered making some changes, but am glad I followed this recipe as written.
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Ham and Pineapple Dinner

Reviewed: Feb. 13, 2007
Easy and delicious, a perfect quick family meal, and one of the best uses of leftover ham I have found. I added sliced carrots and served over rice.
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Pepper Chicken Piccata

Reviewed: Feb. 2, 2007
Very good! I used boneless thighs, cubed, multicolored peppers, in strips, and regular yellow onions, also in strips. Didn't have parsley, but it was still colorful and delicious.
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Slow Cooker Beef Stew I

Reviewed: Nov. 12, 2006
Excellent stew, a success with guests. I made modifications as follows: I browned the beef as suggested by the previous reviewer, and deglazed the pan with a can of low sodium beef broth and about half a cup of dark beer. I added more garlic and Worcestershire sauce than in the original recipe. For veggies, I used three large potatoes, three large carrots, a large parsnip, four smallish turnips, and about half an acorn squash. I cooked it for about six hours on high. Near the end of the cooking time, I threw in, on a whim, about 1/3 of a jar of cornichons (chopped up) and pickled onions. The pickles lost their flavor, but the onions added a nice touch. If I ever do that again, I may add a bit of mustard and a little more beer. I finished it off with about half a cup minced parsley. It was a perfect do-ahead meal for a rainy November day.
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