NNChick Recipe Reviews (Pg. 1) - Allrecipes.com (187036308)

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Crispy and Tender Baked Chicken Thighs

Reviewed: May 5, 2014
Recipe worked perfectly. Mix and match your spice combinations to whatever you like. As long as you follow the cooking instructions it comes out crispy and delicious. In my photo, I moved it to a different plate. I used a cookie sheet to bake (with tin foil). Easy Peasy!
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Photo by NNChick

Baked Ziti I

Reviewed: Feb. 25, 2014
Every once in a while I cook up a big pot of sauce and freeze it in portions for whatever recipe I choose, so as far as the sauce goes, it was my own.. However, I was compelled to write a good review for this recipe because of one thing: Sour Cream. I don't like ricotta cheese in my ziti or lasagne, and it never occurred to me that sour cream would work.. but it did, and my ziti was the best I have ever had! I most definitely recommend the combination of flavors in this recipe. I uploaded a pic but we had already munched on the ziti. We couldn't wait! ha!
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Old-Fashioned Roasted Pecans

Reviewed: Dec. 20, 2012
I tried this recipe for the first time, heeding the comments below and they were excellent. Vanilla instead of water.. half brown half white sugar, a pinch of cayenne for that tingle on the tongue. The aroma was wonderful in the house.. brought some to my neighbors and they devoured them. I will make these for Christmas next week and start the new tradition! It helps that I have 2 huge pecan trees in the yard to work from! Thank you!
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Baked Split Chicken Breast

Reviewed: Aug. 31, 2013
Followed the recipe exactly with just one large chicken breast because making it for one today. I added chicken (very small amounts at base of pan) as one member suggested and I basted the breast as I would a whole chicken or turkey. I let it rest 5 mins. with foil tent to seal in the juices. Excellent and moist and fragrant from the herbs. Very nice.
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Stir-Fried Shrimp with Snow Peas and Ginger

Reviewed: Aug. 6, 2013
Added bok choy and one thin carrot to the recipe. Used about 1/8 tea of sesame oil during the cooking of the shrimp... Subbed green onions and doubled the sauce recipe as suggested in other reviews. Served it over steamed Jasmine rice (Chinese style). It was a hit. Thank you!
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Garlic Shrimp Linguine

Reviewed: Dec. 28, 2012
This recipe is a hit every time. It's the foundation recipe for lots of variations. If you want more sauce pasta, you need to adjust the liquid amounts. Also, I did half butter/ half olive oil. It's fast and easy.. and delicious.
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Jewish Chicken Soup

Reviewed: Dec. 20, 2012
I tried this recipe twice. Once with the garlic and parsnips, once without the garlic and parsnips. I liked the latter. It's all about your personal taste, but it gave me a great foundation for lots of variations. For the Matzo balls, I made them smaller than the average. Smaller than a walnut... I like the little matzo balls and I also added some dried parsley to just give it a little color. Everything was excellent! Thank you!
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Photo by NNChick

Baked Chicken Wings

Reviewed: Nov. 10, 2014
I have used this recipe twice. The thing that the written recipe doesn't mention is to put it on a cooling rack inside a foiled-lined pan (the video shows it). It's a nice balance of flavor and you can adjust the seasoning accordingly. One reviewer mentioned honey, but if you use it in the marinade the wings become way too dark. I just put a dipping plate of honey to dip them in and they were fabulous!
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Red Salmon Pate

Reviewed: Oct. 31, 2014
I love this pate. This is the 3rd time I've made it. I did the adjustments as well. I used the packet of salmon instead of canned (so convenient), added dill and fresh chives (replaced onion) and sweet Spanish paprika. I also zested a little of the lemon into the mix. I made an error and added more liquid smoke than I meant to... but it didn't hurt the recipe one bit. Served with crackers and capers on the side and also some good cayenne pepper for anyone who wanted a little heat. The only thing was the "roll into a ball with pecans and parsley" was no easy chore. You may want to just use a bowl or shape it with gloved hands. FYI - The pecans give it just a little bit of texture which takes it from yummy to extraordinary! I made 2 balls out of it for 2 different parties. Great!
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Chicken Liver Pate

Reviewed: Mar. 21, 2014
I didn't have sherry and didn't want to buy any so I used 2 tablespoons of Moscato wine (that's a sweet wine) that I always have for a friend who comes over often and likes it. I also used unsalted real butter because that was handy too, and Tabasco pepper sauce rather than your average hot sauce because I like the taste of Tabasco better. Oh yeah.. I used a lovely shallot instead of regular onion and I chopped it extra fine.. All these alterations were because I used what I had rather than buy more stuff! At first it looked like I had over-liquified it in the blender, but I let it all set for a few hours and tried it... I could taste my sub wine and thought I messed up.... HOWEVER, the next day it was the perfect consistency and delicious. Light livery taste with a kick from the hot sauce! Outstanding! So - I think this should be made the day before and let it sit overnight to serve to guests so it's cold and firm. Also, I tried it with crackers and light rye toast and the rye toast won hands-down. But the cracker version wasn't too shabby either. I'll make this for liver-loving friends anytime! Thanks!
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Apple Cinnamon White Cake

Reviewed: Feb. 17, 2014
I admit, I don't have the greatest oven, so I started my timer at 47 minutes and had to go to 70 minutes before the toothpick came out clear. Once done, it was moist and wonderfully sweet. I also didn't have regular butter so I used unsalted butter and added a pinch of salt. Very good cake. Everyone loved it.
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Photo by NNChick

Zesty Slow Cooker Chicken Barbecue

Reviewed: Jan. 20, 2014
I reduced the recipe for just one person (one breast and so on) and it cooked in 3 hours on low. This pic is just one breast! I added a splash of liquid smoke and some granulated onion. It was really delicious!
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Homemade Chicken Fettuccine

Reviewed: Feb. 22, 2013
I went with some of the other reviews and used a little white wine in the chicken/mushroom saute, chopped onions and a little minced garlic. Used half/half instead of heavy cream because I already had some. The chicken came out tender and juicy. Also added some chopped Italian parsley when mixing in the cheese, and a little on top for garnish color. It was really good. Thanks.
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Best Black Beans

Reviewed: Jan. 21, 2013
I rarely use canned goods anymore, but I decided to try this recipe and it was delicious. I only used a very small amount of yellow onion, chopped fine, included one green onion, chopped thin, and quickly sauteed those with the garlic in a drop of olive oil just to make the flavors burst. It was spectacular! Thank you!
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Japanese Style Deep Fried Shrimp

Reviewed: Jan. 13, 2013
Simple, easy and great! I added a little Old Bay to the Panko, and cooked it up just as recommended. Came out fantastic! Added my home-made cocktail sauce and some lemon. It's a winner.
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Twice Baked Potatoes II

Reviewed: Aug. 28, 2013
Very good recipe. Easy and you can add in all types of fixings! I went with the basic recipe, but since it isn't exactly low-cal I took it to the next level for the "crunch" that was missing for me. In a separate bowl I mixed panko breadcrumbs with whipped butter (not melted), then dropped the droppings on top of the pre-baked finished potato. As I said, it gave it a nice crunch and it also looked good. Excellent!
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Basic Chicken Salad

Reviewed: Nov. 8, 2012
This is a standard chicken salad recipe that doesn't fail. I love the crunch of the almonds and celery and use this recipe every time I have leftover chicken. I sometimes lightly toast the almonds for 30 seconds or so to give it a toasted extra flavor. Good stuff!
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