ekp333 Recipe Reviews (Pg. 3) - Allrecipes.com (18539617)

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Penne Pasta with Spinach and Bacon

Reviewed: Nov. 6, 2008
This was very tasty for having so few ingredients! I was pleasantly suprised. I will definately make this again. My box of pasta was 16 oz. and I just used it all. I used 8 oz. of frozen spinach and will use 2 to 8 oz. more next time. I also added about 1/4 c. parmesan cheese. UPDATE: used 10 oz. frozen spinach this time and it was perfect!
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White Chocolate Macadamia Nut Cookies

Reviewed: Oct. 13, 2008
Pretty dang good! Very close to the cookies from Nino Salvaggio's Marketplace. Next time I will use the second smallest disher that I own and then roll the dough into a ball and then flatten it with the bottom of a glass before baking for 12 minutes. I may also cut the white sugar by 1/2 c.
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Grilled Sausage with Potatoes and Green Beans

Reviewed: Jul. 15, 2008
This is very tasty, especially for such minimal effort! It was a little peppery, though. I have made this many times, but with more veggies. My alterations: 1 lb. green beans, 1 lb potatoes (4 avg. size), omit salt, 3/4 t. black pepper, omit oil, omit butter. I make this in a dutch oven at home, too.
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Spinach and Sun-Dried Tomato Pasta

Reviewed: Jul. 15, 2008
I expected this to be much better than it was, given that I like all of the ingredients. I used a 9 oz. bag of baby spinach. Next time I will try a thawed 10 oz. package of frozen spinach and a little less broth and a little more cheese.
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Chicken Scampi II

Reviewed: Apr. 1, 2008
4.5 stars! This was really good, really fast and really easy! I happened to have all the ingredients on hand, which is always nice. I used extra virgin olive oil, which gave it a really nice flavor. I also added the lemon juice to the pan before the butter and oil became hot, as I was leary of adding liquid to a pan of hot oil. I sauted the chicken for 5 minutes per side and did not touch them other than to flip them. They get a nice golden brown this way. I served it over whole wheat spaghetti. I think this would be even better if it were marinated in the lemon juice and herbs overnight with a touch of white wine and red pepper flakes added. Next time I plan to tweak it to be more like the dish at Olive Garden.
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Chicken Parmesan

Reviewed: Mar. 18, 2008
This was really good, and really quick, too! I would like to try marinading the chicken in the spices, olive oil and add some balsamic vinegar.
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Chicken Piccata

Reviewed: Mar. 18, 2008
I guess we don't like chicken piccata. The chicken was cooked to perfection, tender and juicy. The sauce was just sour, sour, sour.
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Pasta e Fagioli

Reviewed: Mar. 18, 2008
This was good, but salty. Make sure to used low sodium broth next time.
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Chicken Pot Pie IX

Reviewed: Feb. 18, 2008
This is the best chicken pot pie we have ever had! I will definitely make this again! I do like lots of sauce and was a bit concerned about the reviews that stated it was dry. It was not dry at all, in fact, my pie was so full that about 1/4 c of sauce bubbled out onto the bottom of my oven. I did not change any of the ingredients, but did alter the steps as follows: I simmered one very large chicken breast in the chicken broth for 15 minutes on low, along with the carrots, celery, onions, salt, pepper and celery seed. I set the cooked chicken breast on a cutting board to cool while I made the pie crust. I strained the veggies out of the chicken broth and used this broth to make the sauce. I thought that I might have to add more broth to equal 1 3/4 c again, but I did not. I cubed the chicken breast and mixed it into the finished sauce with the veggies. The sauce was SO GOOD, and I think that was why. My Fanny Farmer cookbook said to cook two crust pies on the lowest oven rack so that the bottom crust browns. I did this and it came out perfectly.
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Cha Cha's White Chicken Chili

Reviewed: Feb. 2, 2008
This was AWEsome! With the changes that I made this was just spicy enough and just hot enough. I like spicy, but don't like food so hot that I can't taste it. What I did was add the cumin by 1/2 t. until it was spicy enough and added the cayenne by 1/8 t. until it was hot enough. This was perfect! Here are the changes that I made: did not use jalapeno peppers (yes, I was scared), used 2 cans diced green chiles, used 1 1/2 t. ground cumin, used 1/2 t. crushed oregano (uh..I ran out, would have used more if I had it), used 1/4 t. ground cayenne pepper, only used 2 cans beans (one butter, one pinto...closest I had to white beans and two cans was plenty), added 1/4 c. sour cream (I wanted it to be more opaque than it was). Oh yeah, for the chicken, I cooked one large half of a boneless, skinless chicken breast right in the chili. When it was cooked through (about 20 minutes), I removed it and shredded it and added it back into the pot.
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Chicken Stir-Fry

Reviewed: Jan. 29, 2008
This looked very tasty, but was a little disappointing. It needed something to "kick it up a notch". I must say that the chicken was very tender and cooked to perfection. I think it could have used a bit more ginger and garlic. I will make it again and add a little something, perhaps rice wine vinegar and/or a bit of sesame oil to enhance the flavor. I did use low sodium soy sauce and substituted a frozen package of stir fry veggies (broccoli, red pepper, carrots, italian green beans, and water chestnuts) for the fresh broccoli, celery and carrots.
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Tuna Dumplings

Reviewed: Jul. 19, 2007
This was really, really good! I used albacore tuna. I, too, baked the dumplings without the sauce for 20 minutes, then poured the sauce over the dumplings and baked for 10 minutes more. There was a lot of sauce for just eight dumplings, so next time I plan to double the number of dumplings. This recipe is a keeper! Easy and tasty! Update: I've made this several times and just tried it baking the dumplings for the entire time in the sauce. The sauce got much thicker and the dumplings were not soggy at all. I will continue to make it this way.
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Cola Pot Roast I

Reviewed: Apr. 23, 2007
We really enjoyed this! It's super easy and super tasty! It was yummy with mashed potatoes.
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Chicken Milano

Reviewed: Apr. 22, 2007
This is an excellent dish! Restaurant quality! I served this to company and having never made it before, asked everyone to rate it between one and five stars. Everyone replied with at least six and the highest was ten! This recipe is not as difficult as some reviews would have you believe. I did serve it with rosemary roasted red-skinned potatoes instead of pasta so that I had one less pot on my stovetop. I would suggest having your butcher both trim and filet the chicken breasts instead of pounding them...it makes life soooo much easier. I started the sauce about an hour before serving time so it had plenty of time to reduce. I think one of the keys to perfecting the sauce is first using sundried tomatoes that are not packed in oil. The tomatoes absorb some of the sauce in the plumping process. Also, you want to be sure to turn the heat back down after bringing the sauce to a boil. Do not continue to boil it. A slow simmer in an uncovered saucepan does the trick. And remember, this is a sauce, not a gravy. It should only be a bit thicker than the consistancy heavy cream. There is no need to add a thickening agent. You can also place the cooked chicken on a heat proof serving platter, cover it with foil, and place it in a warm (250 degree) oven to keep it hot without overcooking it while you are finishing the sauce. Lastly, there was plenty of sauce for the suggested 2oz. per person serving of pasta.
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