Rick Recipe Reviews (Pg. 1) - Allrecipes.com (18662301)

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Jamie's Cranberry Spinach Salad

Reviewed: Dec. 23, 2011
I served this to a meeting this week and a dozen people devoured a doubled recipe. I had to use pine nuts as one person has a nut allergy. I will be making this again but I'll be cutting back on the sugar and/or using a different sweetener as it was way too sweet for my taste.
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3 users found this review helpful

Marinated Flank Steak

Reviewed: Sep. 18, 2011
Excellent marinade. The only change I made was to tenderize the steak with my Jaccard then a change of plans caused it to be marinated for 32 hours. I will be interested to do it again to see if the extra 24 hours had any effect.
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2 users found this review helpful

Asparagus with Prosciutto and Pine Nuts

Reviewed: May 22, 2011
This is a keeper. I scaled the recipe as it was just for two, had only one rather old lemon on hand so skimped on the juice, and wanted to serve with pasta so I upped the fat just a bit and added a few spoonfuls of pasta water at the end then stirred fettucini into the pan. I'll make this again when I have more lemon in the pantry.
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5 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 20, 2011
I had half a free range bird in the freezer when I saw this recipe. I didn't have onion powder and went a little light on the cayenne since I used hot paprika but otherwise to the letter with the onions in the bag and under the bird for cooking. My wife said this is to be the recipe of choice henceforth
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Garlic Lover's Shrimp and Green Bean Salad

Reviewed: Jan. 15, 2011
Excellent combination of ingredients. Like some others I sautéed the shrimp (I like to play with my food when cooking) and steamed the beans. I splashed in 3 or 4 tablespoons of stock after combining all of the ingredients. We were too impatient to wait for it to chill so had it warm. It was delicious and since there was a little leftover we'll get to try it the way it was meant to be eaten too. I can hardly wait to try it with beans fresh from the garden.
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Fluffy French Toast

Reviewed: Oct. 4, 2010
Another reviewer noted that the search for the perfect recipe never ends but I'm pretty sure that flour will be an integral part of our base recipe from now on. We used a ciabatta loaf cut 1/2" thick and it was just fine. Thanks for the great tip.
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Shrimp and Asparagus

Reviewed: May 23, 2009
My only substantial change was to the method (and I forgot the lemon). My noodles needed 10 minutes so I got the water boiling and a large pan heated. I started cooking the asparagus in a little of the oil then 2 minutes later started the pasta and added the mushrooms to the asparagus along with more oil and some of the butter. I skimped a little on the oil and butter but will try it again with the full quantity. I added the shrimp at 4 minutes to go and a touch of sriracha just because. I added a couple of small ladles (1/4 cup?) of the pasta water with about a minute to go. When the pasta was done I drained it (reserving some water just in case), added it to the pan, and mixed it in. Fabulous. I'm making a double batch on Tuesday for a meeting.
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The Best Vegetarian Chili in the World

Reviewed: Nov. 30, 2008
I haven't enough experience with chili in general and the vegetarian variety in particular to say that it's the best or even close. Sure does taste good though. My variations: 2 onions 1 chipotle pepper in adobo sauce instead of 2 jalapenos only one can of green chillies no black pepper (oops) some quartered button mushrooms caled910 must have some hungry folks sitting down to her table. I got 16 cups so I'd expect to be able to serve 12. I liked the heat level though No. 1 opined that it was too hot and needed more liquid. This will be added to my small but growing list of vegan dishes
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Grilled Sausages with Caramelized Onions and Apples

Reviewed: Nov. 2, 2008
Good combination. I used apples from our own tree which are really tart and still a little crunchy after cooking that long. I also added about a 1/4 tsp of ground cloves and a little bit more ground sage with the apples. Now I'm going to try to adapt the recipe to the oven so I can feed 30.
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Crawfish Macquechou

Reviewed: Aug. 3, 2008
Used shrimp since a crawfish has never been seen in this neck of the woods and substituted sambal oelek for the cayanne. Served over brown rice. Nice balanced flavour. Will make again when fresh corn is abundant.
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Banana Sour Cream Bread

Reviewed: Dec. 5, 2007
The recipe promised to be "a little bit different" and it is. Just enough so that it's now our 'offical' banana bread. Nice work!
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