Sandra Recipe Reviews (Pg. 1) - Allrecipes.com (187205907)

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Sandra

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Chef John's Chicken and Mushrooms

Reviewed: Jan. 19, 2014
It is good - a good derivative is to add garlic and some scallions and don't forget the butter at the end. Simple, easy and yummy. In my house I have to scale everything up and the quantities work. If you want a bit more juice for on top of your risotto or rice, add a bit of chick broth.
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Baklava

Reviewed: Jan. 19, 2014
Made just as recommended. I couldn't spend the money on pistachios (four boys eat like there is no tomorrow) so I used pecans. It was very good. As suggested by others, I might make a bit more of the syrup next time. They turned out adequately moist but it is nice for them to be a bit more gooey. Very good and I will make them again - maybe next time with pistachios because I prefer it that way.
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Chicken Pot Pie IX

Reviewed: Jan. 19, 2014
Made as suggested and it was excellent. I have made this a couple of times and it is enjoyed by all. In a pinch I use the Pillsbury pie crusts (rolled ones in the refrigerated section of the grocery store). I always have these on hand for quiche etc.
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Cajun Chicken Pasta

Reviewed: Jan. 19, 2014
Yup, it's good. Everyone liked it. My changes: sautéed fresh garlic in butter for a minute before adding chicken. I did not add extra salt; I salt the pasta water and the parmesan can be salty. I did not have any lemon pepper and I prefer to not add pre-blended spices (they don't agree with me) but I did use the cajun seasoning as suggested (Bulk Barn). I added the juice of 1/2 lemon right at the end when I was placing it all in the bowl. Delicious and will make it again. Thanks.
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Baked Coconut Shrimp

Reviewed: Jan. 18, 2014
As far as the recipe goes, it works fine. Just too sweet using sweetened coconut. I might try it again but would have to use unsweetened with a bit of sweetened coconut mixed in.
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Baked Teriyaki Chicken

Reviewed: Jan. 18, 2014
This was good. I used boneless skinless chicken breasts. I cooked 7 decent sized breasts with the sauce as in recipe. It was just enough so the quantities are correct. Everyone liked it and it was moist with turning mid cooking time and two basting times. Careful to not overcook because the chicken will become dry. Will prepare again. Thanks.
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Ham and Cheese Crescent Roll-Ups

Reviewed: Dec. 29, 2013
Good, I mean, how can you go wrong - ham, cheese, and bread. Kids loved them and they were tasty. Made for a good lunch coupled with a salad. Would make again for quick kid lunch on a day that I am scratching my head for a lunch that is warm.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Dec. 26, 2013
I made this recipe for Christmas Eve - served it with a basic risotto and green beans and it was great. I scaled it up in size to feed 6 and no problem. I pre-pound my boneless skinless chicken breasts when I bring them home and freeze individually for quick thaw and quick cooking. I used these which makes for nice even cooking time but that was my only "change" to the recipe. Made as directed and it turned out beautifully - so yummy and everyone enjoyed it. Some people might think that the flavour will be strong with so much basalmic but it is lovely. Enjoy and thank you for the submission. Always love to try new chicken recipes on my family.
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Roasted Beet, Peach and Goat Cheese Salad

Reviewed: Aug. 21, 2013
This was very good. I used small fresh beets and roasted as suggested. I didn't have walnut oil but used olive oil as another reviewer suggested. I also had 1/2 orange juiced to give a nice citrus twist. I used almonds which I pan toasted in a bit of butter (only used what I had). This recipe is a keeper and I will make every summer with fresh Niagara peaches and fresh beets.
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Boneless Buffalo Wings

Reviewed: Apr. 28, 2013
Very good. Made a double recipe for family of 6 (4 teenage boys). It takes a while because you clean your chicken, then double dip with flour mixture/egg mixture and it gets goopy but well worth it. Will make again - not likely to buy prepared chicken fingers ever again.
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Sopapilla Cheesecake Pie

Reviewed: Mar. 24, 2013
This is very good and very easy. I have 4 teenage boys and a husband so no need to take this to a pot luck - It gets devoured instantly if I don't intervene. I have used a organic raw sugar and the large crystals of the raw sugar adds a nice and noticeable texture to the topping. Thanks and thanks to those that take the time to review.
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Fluffy Pancakes

Reviewed: Mar. 24, 2013
Simple and easy as pancakes should be. Loved by all. I doubled the recipe exactly as written and I got 12 4-5 inch diameter pancakes.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 1, 2013
Made as suggested except I had to speed the "rest" time as kids had hockey. Definitely a difference between the texture of the later cooked ones to the first ones cooked(least rest time). Next time I will make sure I have the time to allow the wings to sit. Really good!
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Chicken Cordon Bleu II

Reviewed: Jan. 17, 2013
This was very good. Mostly followed instructions but I tend to cook a bit more freehand. My son says It's a keeper!"
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White Bean Chicken Breast Chili

Reviewed: Jan. 13, 2013
Nice change to regular beef chili. My kids liked it a lot. I didn't follow the spice directions. I substituted in regular chili powder and added a pinch of dried chilies and about a teaspoon of Cajun seasoning. I found it a bit salty but that could have been me and the Cajun seasoning combo - no fault to the recipe. Only used 2 cans of white beans (all I had) but made up by adding more chicken. Very good and will make again.
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Janet's Rich Banana Bread

Reviewed: Jan. 1, 2013
I have made this a couple of times. Very good, moist, and flavourful. It does need more time in my oven than suggested but everyone should be able to adjust to their appliance. Thanks - it's a keeper.
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Maple-Curry Chicken

Reviewed: Jan. 1, 2013
Pretty good. The only changes made would be that I added curry paste after onions and peppers sautéed, then added chicken pieces, maple syrup etc. I did cut down on curry paste to accommodate kid palette and so not to overwhelm the pure maple syrup flavour. The overall reaction was "yum" and it is a keeper. Thanks!
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Caramel Macchiato Cheesecake

Reviewed: Dec. 31, 2012
Excellent! Made as instructed in recipe. My oven is really hot so I watched the temperature and it seemed to settle nicely at 310 degrees and I needed to bake the cake about 1 hour 20 minutes. Topped with dulce de leche. My sister-in-law said it was the best cheesecake she has ever had. Thanks - this recipe is a keeper.
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