nikkib Recipe Reviews (Pg. 1) - Allrecipes.com (18696028)

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Pesto Chicken Florentine

Reviewed: Mar. 29, 2012
I'm not even a big pesto fan but I loved this recipe. I wish I would have used more spinach as suggested because I think it really does need at least four cups!
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0 users found this review helpful

Herb and Chicken Pasta

Reviewed: Sep. 29, 2011
I make this all the time, but not how it is written. It is much easier, (and tastier) if you do it this way. Chop raw chicken breasts into bite size pieces and brown in a skillet with 2 T. olive oil, chopped onions, garlic and spices until chicken is almost done. Then add the broth to "deglaze" the pan. Spoon over the pasta and sprinkle with parmesan cheese.
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1 user found this review helpful

Herb and Chicken Pasta

Reviewed: Sep. 29, 2011
I make this all the time, but not how it is written. It is much easier, (and tastier) if you do it this way. Chop raw chicken breasts into bite size pieces and brown in a skillet with 2 T. olive oil, chopped onions, garlic and spices until chicken is almost done. Then add the broth to "deglaze" the pan. Spoon over the pasta and sprinkle with parmesan cheese.
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4 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jul. 29, 2011
This is really amazing, and I don't even like tomatoes. I will NEVER use that much oil again, because it makes the bread soggy. If you use sundried tomatoes from a bag (not packed in oil) and two tablespoons of olive oil, it is just perfect. Only fresh basil - delicious!
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14 users found this review helpful

Best Ever Popcorn Balls

Reviewed: Dec. 31, 2010
These were soggy. The flavor (with a teaspoon of vanilla) was awesome but if you're looking for a crunchy snack, this is not the recipe.
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3 users found this review helpful

Best Lemonade Ever

Reviewed: Apr. 16, 2008
I reduced the sugar to 1 1/4 cup and juiced two large oranges as well. It tasted like my favorite lemonade at the State Fair! For me, it took the juice of 9 lemons to make 1 1/2 cups.
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2 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Aug. 28, 2006
Great recipe! My husband said this was the best chicken he's ever had. I think it would go perfectly with the Chinese Cabbage Salad from this website.
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2 users found this review helpful

Valentino's Pizza Crust

Reviewed: Aug. 28, 2006
This crust tastes okay and is fast, but it is very doughy. It's kind of like eating pizza on good bread.
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1 user found this review helpful

Carla's Fruit Dip

Reviewed: May 21, 2006
I also used less topping and 8 oz. cream cheese. If you add a little cinnamon it is perfect with apples!
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1 user found this review helpful

Pesto Chicken Florentine

Reviewed: Mar. 4, 2006
I'm not even a big pesto fan but I loved this recipe. I wish I would have used more spinach as suggested because I think it really does need at least four cups!
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0 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: Dec. 27, 2005
This was a tasty, sweet glaze but be careful with the orange zest. I think half of what it calls for is enough or it is overpowering.
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0 users found this review helpful

World's Best Peanut Butter Fudge

Reviewed: Dec. 27, 2005
A friend made this and it was perfect but mine turned out soft. It still tastes really good - I just had to put it in the freezer. Maybe I needed to cook it a little longer?
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0 users found this review helpful

Cheesy Potato Casserole

Reviewed: Dec. 25, 2005
This is the best potato side dish I have ever had! I used one cup of mayo and one cup of sour cream and it was perfect - much tastier than hashbrown recipes using condensed soups!
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0 users found this review helpful

Chinese Cabbage Salad I

Reviewed: Dec. 17, 2005
This salad is fantastic! I also put the ramen packet in the dressing (as suggested by reviewer) and added 1 cup of sunflower nuts.
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4 users found this review helpful

Christmas Cranberry Salad

Reviewed: Nov. 21, 2005
This is perfect for Thanksgiving or Christmas and everyone always LOVES it and asks for the recipe. I prefer chopped walnuts in this salad and I also like to add a teaspoon of vanilla to the whipped cream. It is SO much better frozen than chilled.
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1 user found this review helpful

Pumpkin Dip

Reviewed: Oct. 27, 2005
Excellent! If I made it again, I would substitute 1/2 tsp. ground ginger, nutmeg and/or cloves for the pumpkin pie spice since the dip seemed to have a little too much cinnamon (my pie spice was mostly cinnamon.) I chilled it for a few hours before I served it in a hollow pumpkin shell and it was a hit!
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108 users found this review helpful

 
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