Cheepy Recipe Reviews (Pg. 1) - Allrecipes.com (18459919)

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Rosemary and Lamb Crispy Roast Potatoes

Reviewed: Aug. 16, 2006
This was good but does taste much better using beef drippings. If you're a fan of lamb, you'll like this.
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11 users found this review helpful

Sweet Pea Mockamole

Reviewed: Aug. 24, 2006
This is good stuff! I felt kinda like a mad scientist creating a new vegetable. It doesn't taste like avocados but it doesn't taste like peas either! Fun,fast,fabulous & the first batch is already history!
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6 users found this review helpful

Grilled Pork Chops with Balsamic Caramelized Pears

Reviewed: Nov. 1, 2006
This recipe is all about the sauce. It's that good. I made a double batch. I used half for the pork-beautiful! The other half I cooked down into a chutney & used it as a topping for brushetta with melted gorgonzola on top-Oh Mommie!
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37 users found this review helpful

Penne and Vodka Sauce

Reviewed: Nov. 1, 2006
I just made this tonight. I didn't feel like having penne so I made blackened chicken with mushrooms covered in this sauce. Heaven on a plate.
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24 users found this review helpful

Banana Bread

Reviewed: Nov. 11, 2006
Normally, I make my Grandma's banana bread but we really like this one. We've had it fresh out of the oven, cold, toasted, and tomorrow I'm going to see how it comes out as french toast. It slices well and has a good banana flavor. Great recipe!
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6 users found this review helpful

Bacon Wrapped Smokies

Reviewed: Jan. 1, 2007
I made these for New Year's Eve. Everybody loved them. Personally, I thought they were a bit too sweet, but that's just my taste. One word on the prep; I just put a piece of bacon on the cutting board, wrapped the smokie in it until there was a slight overlap, cut the bacon with scissors, & stabbed it with a toothpick. Much easier than cutting the bacon into thirds since the smokies are not always the same size.
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15 users found this review helpful

Slow Cooker Ham

Reviewed: Jan. 1, 2007
I made this for Christmas Eve. I just didn't think there would be any liquid using the recipe as written so I added a can of pineapple chunks with the juice. I was...oh this hurts...WRONG! The good news is- after de-greasing, & reducing, I had a nice sauce...but there were some scary OMG moments when I thought it was gonna overflow.
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11 users found this review helpful

Garlic Prime Rib

Reviewed: Jan. 1, 2007
I only have one thing to say- marinating works!
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4 users found this review helpful

Quick and Easy Cheese Bread

Reviewed: Feb. 5, 2007
This is a great recipe!! Unfortunately I used a loaf pan that should've been donated to the Smithsonian Institute's Antiquities Department a long time ago. And I shouldn't be allowed to bake. The middle came out of the pan separately from the crust so I didn't have any slicing problems:o) Nevertheless, we ate the entire thing straight out of the oven & I'll be getting new bakeware tomorrow! I just love these win-win situations. Thanks:o)
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9 users found this review helpful

Pan-Seared Chicken Breasts with Shallots

Reviewed: Mar. 29, 2007
This worked really well for me. I didn't pound out the chicken. I just sauteed it, removed it, & let it rest while I finished the sauce. After the shallots were cooked, I added the wine being sure to incorporate the carmelized juices from the bottom of the pan. With the heat up, I reduced the wine by about a quarter before adding the stock which I also reduced slightly. I added only as much butter as was needed to produce a medium thin sauce. I sliced the chicken before saucing & served with grilled radicchio. Oh, almost forgot:o) Doubled the sauce! Really impressive. Thanks for posting:o)
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8 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Jun. 21, 2007
I was so tickled to come across this recipe! It's such a timesaver, turned out great, & I have it memorized! Oh, I did add herbs to the dough just because I do these things:o)Thanks very much!
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57 users found this review helpful

Potato Plum Dumplings

Reviewed: Jul. 8, 2007
It's so nice to see family heirloom recipes posted. This one was fun to make & the sugar cube replacing the plum pit is just pure genius. Loved it, thanks so much for sharing:o)
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15 users found this review helpful

Deep Fried Spinach

Reviewed: Jul. 28, 2007
I use this technique with fresh sage leaves, basil,or flat leaf parsley. Now that I've made this recipe, I bet it would be great using swiss chard or radicchio too. It's gonna spit when it hits the hot oil, so BE CAREFUL! I like to use fried herbs or greens as a garnish when I'm trying to impress the family or friends. Yes, I'm shallow that way:o):o):o)
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40 users found this review helpful

Displaying results 1-20 (of 186) reviews
 
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