Steph Recipe Reviews (Pg. 2) - Allrecipes.com (18617005)

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Orzo with Parmesan and Basil

Reviewed: Mar. 7, 2012
This is my absolute favorite side dish. I make it all the time, soooooo easy. I usually just use dried basil instead of fresh. I've used water and chicken bouillion in a pinch when I'm out of chicken broth. Sometimes I even use Kraft parmesan (in the green can) if I don't have any fresh parmesan to grate. It's always delicious.
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Cream Filled Cupcakes

Reviewed: Feb. 1, 2012
A family favorite. I mean, why WOULDN'T you stuff cream into a cupcake??? I often cheat and used box cake mix (dark chocolate or dark fudge) and canned frosting (also dark chocolate). I make the cream filling from this recipe and use it to fill the cupcakes and also pipe white squiggles across the top. Delicious! It's easy to tint the cream filling too (orange for Halloween, green for St. Pat's, etc). Oh! And I also use a pastry bag with a tip to pipe the cream in through the TOP. When you frost over it with chocolate, you can't tell the cupcake's been stuffed. Seems a much better idea than piping through the bottom. The cream could leak out and make a mess.
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Bread Machine Focaccia

Reviewed: Jan. 29, 2012
Wow! This tastes great and is so easy. I made it to go with the "Gourmet Chicken Sandwich" on this site. The dough came out perfect in the bread maker and went easily into the 13x9 inch pan. In addition to olive oil and rosemary (which by the way, I used dried because I didn't have any fresh), I sprinkled kosher salt and parmesan cheese on top. I will definitely make this again. So quick and easy. Am looking forward to serving it with a little olive oil and rosemary as a quick appetizer some time.
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Gourmet Chicken Sandwich

Reviewed: Jan. 29, 2012
I made this as directed combining it with the "Bread Machine Focaccia" from this site (which I HIGHLY recommend). Delicious! I added romaine, tomato, and sauteed red onion. The dressing/spread is excellent, but I think next time I'll season the chicken more, perhaps marinate it in something. A slice of bacon wouldn't hurt either.
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Salsa Chicken Burrito Filling

Reviewed: Jan. 21, 2012
This was very good and easy. Instead of a store-bought taco seasoning packet I used the Seasoning For Tacos from Allrecipes. Since that recipe includes cumin, chili powder, and garlic, I didn't bother adding more. Also, I used an 8oz. can of tomato sauce. I served this with tortillas, lettuce, tomatoes, shredded cheese, and sour cream. I also made Spanish rice. I'll definitely make this again and would like to try it with a slow cooker next time.
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Clone of a Cinnabon

Reviewed: Dec. 26, 2011
Delicious! I made these in my bread machine, putting in all the liquid ingredients first and then layering the dry, yeast last. It worked great. I prepared the rolls and put them in 2 8" square pans as another reviewer suggested. Then I put covered them and put them in the fridge overnight. The next morning I cooked them as directed. Unfortunately, thought they browned, they were all raw on the sides that touched. I had to separate them (3 to a pan instead of 6) and bake them some more. They came out okay. The second time I tried this, I only put 4 in the square pans and when I pulled them out of the fridge I put them in a cold oven then set it for 350, then set the timer for 25 min. I added 2 more min. just to be sure and they turned out great this time. So... these are wonderful cinnamon buns but I recommend you leave adequate space in your pan for them to bake properly and adjust the heat and cooking time if you will be refrigerating them before baking.
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Cheesy Chicken Meatballs

Reviewed: Sep. 30, 2011
Wish I could give this recipe a 3.5, so I rounded up. It's good and easy to make. I added it to a vegetable minestrone soup. The only problem is TOO MUCH GARLIC. If I ever make these again I will likely omit all of the garlic powder. The garlic cream cheese (I actually used Philadelphia Cooking Creme in savory garlic flavor) was plenty garlicky. The garlic powder was overkill.
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Brown Rice and Black Bean Casserole

Reviewed: Sep. 18, 2011
I was really skeptical about this recipe. Sometimes casseroles end up tasting and looking like a big blob of mush, but this was wonderful! I omitted the zucchini and mushrooms (I'm the only one in the house who likes zukes and none of us like mushrooms), and I subbed diced green peppers. I increased the amount of shredded carrot like others suggested and I used chicken broth since that's what was in the cupboard. Oh, and I used cheddar and monterrey jack since we don't like swiss. I served this with sour cream and salsa and tortilla chips. I can't wait to have leftovers for lunch tomorrow. I'll probably wrap them in a tortilla. An easy dish that has lots of protein and good carbs that really tastes good! Plus you can easily cater it to your personal taste. Thank you! This will become part of my regular meal rotation.
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Egg and Cheese Puffs

Reviewed: Sep. 17, 2011
These got such rave reviews... I'm really surprised, but I just didn't like them. I used muffin liners as some people suggested, but they were really hard to peel off the puffs. The chile peppers give this a weird taste. If I were ever to make these again, I would substitute onions and peppers or even spinach. Also the amount of cheese is ridiculous, and I don't know what the point of the melted butter is. I halved the amount of monterey jack and halved the amount of butter and these were still horribly greasy. When I took them out of the muffin pan there were little pools of oil left behind. Ugh. I can't imagine what it would have been like had I used the amounts stated in the recipe. I was hoping these would make a great breakfast-on-the-go option, but they just weren't for me. I'll keep looking.
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4 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Sep. 16, 2011
This was okay. It's a little too sweet in my opinion (and I LOVE things sweet) and a bit dense. I think I will try some other cornbread recipes on this site and try to find something a little lighter and fluffier. But the taste was pleasant and it was easy enough to make.
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Garlic Chicken Fried Brown Rice

Reviewed: May 20, 2011
Yum! I didn't have red pepper so used some carrots instead, otherwise I followed the recipe exactly. I didn't have leftover brown rice though, so I made some in my rice cooker. When it was done I spread it out on a baking sheet lined with foil (for easy cleanup) and let it cool off and dry a little while I prepared the chicken. Worked perfectly. Oh, I also added some egg (scrambled) because we like that in our fried rice.
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Easy Indian Butter Chicken

Reviewed: Feb. 8, 2011
So good!!!!! This smells and tastes delicious. I make the lightened version with evaporated milk and less butter. Since I can't find tandoori masala I substitute curry. I serve this over rice with garlic naan. Tastes like it came from a restaurant but this is soooo easy. Thanks for sharing this great recipe! I wanted to add that I make this all the time now (1xweek usually) and I have streamlined prep to save time and cut down on the number of pots/pans. After I carmelize the onions/garlic, I add the chicken chunks which I've tossed in oil and curry (subbed for the tandoori masala). Once the chicken is cooked, I add the liquid ingredients to the pot and simmer them.
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Marshmallow Fondant

Reviewed: Feb. 1, 2011
Great recipe! I've never made fondant before but this couldn't have been easier. I followed the suggestion to use Fluff instead of melting the marshmallows and it was perfect. My hand mixer has dough-kneading attachments and I used those to mix the sugar into the Fluff. The regular egg-beater attachments couldn't handle it, but the dough hooks worked perfectly. It rolled easily. Seriously, I have never made or used fondant before but I had no problem with this recipe. It covered my 9" layer cake beautifully and I was able to color (with Wilton gel color) the fondant and cut out shapes to decorate my cake. This is a keeper!
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8 users found this review helpful

Great-Aunt Nina's Noodles and Chicken

Reviewed: Jan. 17, 2011
I was a little disappointed in this recipe considering all the glowing reviews. I found it to be a very bland, hearty chicken soup. After I had cooked the noodles (I used packaged egg noodles as opposed to making my own), and added the veggies and chicken, I tasted it and found it very lacking. I added more salt and pepper, garlic powder and thyme. These additions helped, but not enough. I think the recipe needs more veggies too. If I made it again, I'd double the carrots. I added about 1 c. of peas when I added the chicken to the broth. We have plenty of leftover which I'm sure we'll eat, but I'm not sure I'd need to make this dish again.
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Famous Coconut-Almond Balls

Reviewed: Dec. 12, 2010
These are great. They taste just like a Mounds or Almond Joy. I made half of mine without almonds. I followed the recipe exactly and it was perfect. Another poster mentioned needing to add coconut extract, but I thought this was plenty coconutty without it. It's hard to form the coconut into balls the first time (I did pulse the flakes in my food processor a few times before mixing them in just to make the pieces smaller and less likely to stick out). I sprayed my hands with Pam and that helped a little, but I worried that these would be a disaster. The second rolling is key. They were much tighter, well-formed balls after that. I rolled them in the chocolate, but I recommend just putting them on wax paper instead of putting them on cooling racks. The chocolate solidified around the wires and made the coconut balls hard to remove. EDITED TO ADD: Wow. I made these again today and it was a disaster. I did everything exactly as I had before, just as the recipe said. The balls would not stay together even after a third roll. No room in the freezer to firm them up. Once I got the chocolate on them they were still falling apart. They look terrible and I will not be putting these out for holiday guests. : ( Bummer! I don't know what happened.
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Baked Potato Soup

Reviewed: Oct. 29, 2010
If I could give this six stars I would. Made it just as described with slightly less basil. I also pureed some of the soup so it was extra thick and creamy. LOVE IT! Thanks you so much for posting this delicious recipe!
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Jun. 8, 2010
Outstanding! Remember to keep the heat low or the marinade will burn. I boiled the extra marinade for a few minutes and used it for basting. There was lots of extra marinade/sauce. You could get away with decreasing it unless you want lots drizzle with after you serve. This was so delicious. I served it with a side of sesame noodles and steamed carrots.
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Black Bean and Rice Enchiladas

Reviewed: Mar. 28, 2010
This is a nice vegetarian meal. I try to do one meatless dinner each week and this is a winner. I followed the recipe exactly but did add a little cheese into the rice/bean mixture as well. Because I have young picky eaters I omitted the red pepper flakes and cut the chili powder to 1 tsp instead of 1 Tbsp. It was still too spicy. Next time I'll just cut the chili powder all together. I'll also put a little salsa at the bottom of the pan before I put the enchiladas in. The bottoms came out a bit hard for my taste. Oh and while it's not the most healthy add-on, some sour cream would be delicious with this!
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Baked Potato Skins

Reviewed: Mar. 9, 2010
I have made these several times and they are always fabulous! They taste as good or better than potato skins you'd get at a bar or restaurant. I have even served these for dinner with a spinach salad on the side. One of my allrecipes favorites!
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Thai Noodles

Reviewed: Mar. 3, 2010
Very good! I used the peanut sauce recipe mentioned in the first review, but it was VERY thick even when I kept adding water and a little lime juice. Finally I added about a 1/2 c. of chicken broth and that was better. Still, it thickens over time. I skipped the cucumbers because my husband hates them and I didn't think I'd care for them cooked. I substituted broccoli and snow peas for the mushrooms too. I had no oyster sauce, so I skipped that. I couldn't find anything that said "red chile sauce" but I did find a "thai-style chile sauce" and it was very good. This has a great flavor. I toasted the sesame seeds which are a great touch. Crushed peanuts would also be delicious. Thanks for the recipe. I'll definitely make this again. It would go great with rice too.
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