FOODGU1 Recipe Reviews (Pg. 1) - Allrecipes.com (18820911)

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Russian Tea Cakes I

Reviewed: Dec. 10, 2005
I made these to include in cookie gift tins that I'm making and am sorry that I didn't double the recipe so that I could have more for myself! These are wondeful; my first thought, "melt-in-your-mouth" and buttery. I'm definitely going to have to make more! Thanks!
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Sep. 29, 2005
These were great! However, I used Tobasco sauce and this came out VERY spicy! Next time, I'll use something a bit milder.
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Cream Of Green Chile Soup

Reviewed: Nov. 4, 2005
This soup is SUPERB! The whole time I was eating it, I couldn't stop remarking about how delicious it was! I found it to be very flavorful with just the right amount of spice! Thanks for such a fantastic recipe, which has definitely been added to my favorites! Next time, I will take the suggestion of others and add some shredded chicken to the mix to make it a little more filling!
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Cuban Midnight Sandwich

Reviewed: Nov. 18, 2005
Delicious! Love the mayo-Italian dressing sauce!
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Photo by FOODGU1

Chicken Katsu

Reviewed: Dec. 10, 2005
Appears as if you'll have yourself a pretty simple and basic meal... chicken, flour, breadcrumbs, etc. But WOW! This was far more flavorful than I was expecting! As someone else commented, the panko crumbs make a huge difference vs. regular bread crumbs. Very easy to make, very enjoyable to eat! I'm looking forward to having this again! Thanks for sharing your recipe!
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Salsa Chicken Rice Casserole

Reviewed: Mar. 10, 2012
I was getting tired of the same cream of chicken/and or mushroom soup chicken casseroles and such that were in our dinner rotation so decided to try this... So glad I did because I was blown away! I used Fire Roasted Red Pepper enchilada sauce in place of the salsa.
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Baklava

Reviewed: Dec. 15, 2005
My first attempt at making Baklava and it turned out great! I slightly melted the butter and used a pastry brush to apply it. Also, because the phyllo is so delicate, and because I'm a huge fan of parchment paper, I used a sheet of it to assemble and cut the baklava on before transferring it to a baking pan. Then of course, when the baklava was finished and cooled, I simply lifted the paper out of the pan and was ready to go! Delicious!
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Photo by FOODGU1

Double-Decker Fudge

Reviewed: Dec. 15, 2005
This fudge was too easy to make! It firmed out quite nicely, looked and tasted great! For precise and easy measuring, (and for an easy, clean transfer) I used a ladle to transfer the marshmallow mixture to the chips... My ladle holds 1/2 c. of liquid so three ladle fulls and I got the first half of the mixture.
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Photo by FOODGU1

Banana Crepes

Reviewed: Dec. 19, 2005
This was SO delicious! Especially the sauce which had the perfect balance. I also used sliced bananas, and reserved a few to serve on top. My husband loves crepes and he couldn't stop raving about this one! Thanks!
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Carne Asada Marinade

Reviewed: Jan. 1, 2006
My husband stated that this was the best marinade that we've used, to date. Very good and very easy. I was only able to marinate it for close to 1 1/2 hours so prior to placing the meat (I used sirloin) into the marinade, I used a fork to prick holes into it so that the marinade would penetrate more easily. I also used regular Olive Oil instead of EVOO, because it was all that I had at the time.
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Photo by FOODGU1

Salsa II

Reviewed: Jan. 4, 2006
This is a great, flavorful and SPICY salsa! As others, I seeded some of the jalapenos but think next time I'll adjust the ratio for an even milder taste. Either way, I enjoyed this and if you like it hot, you'll love it!
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Chicken with Tomatillos and Poblanos

Reviewed: Jan. 9, 2006
This is a very colorful and SPICY dish. I also loved the salsa, which had a thick, yet smooth consistency. Although I enjoy spicy dishes, I think next time I will reduce the amount of chiles or seed them. Thanks!
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Photo by FOODGU1

Marinade for Chicken

Reviewed: Jan. 15, 2006
This was a GREAT marinade! I was so surprised at how flavorful my chicken was after marinating for only one hour. I can just imagine how this would taste after marinating several hours longer. Thanks for a terrific recipe!
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Barbecued Beef

Reviewed: Apr. 1, 2006
Delicious!!! I only had 1/4 c. ketchup so used that and substituted the rest of it with chili sauce. The sauce was watery so after removing the meat to shred (and before placing it back in), I whisked in a mixture of 1/4 c. water and 2 tbsp cornstarch to thicken it. Thanks!
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Country Breakfast Casserole

Reviewed: Apr. 2, 2006
I loved this casserole. The taste reminded me a bit of sausage stuffing so next time I'll try making it with hashbrowns instead of bread, as others have tried. We topped it with some hot sauce for a little extra kick!
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World's Best Lasagna

Reviewed: Apr. 9, 2006
I think my search is over! This is the best lasagna that I've made to date and it had the perfect consistency (I've had a problem trying recipes that were either too saucy or too dry). Although I didn't mind it, I do agree that it was a little on the salty side. So, the only change that I would make for next time is cutting out the salt, and using the canned tomato paste or sauce that doesn't have salt added.
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Avocado Tacos

Reviewed: Apr. 9, 2006
YUM! We LOVED these. The taco filling itself is also an excellent guacamole.
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Carne Con Chilies

Reviewed: Apr. 11, 2006
I agree that this was very easy, very good and in addition, authentic! Considering that everyone has a different palate, I didn't find this very spicy so next time may leave the Jalapenos seeded.
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Mediterranean Marinated Chicken

Reviewed: Apr. 21, 2006
*EXCELLENT* marinade! It was a rainy day so I broiled the chicken instead of grilling it and used apple cider vinegar because I ran out of the regular type. I followed the suggestions of a couple others and made a sandwich (and a wrap for my husband) with toasted bread, mayo, lettuce, fresh tomato and reserved marinade. I just can't emphasize enough how DELICIOUS this versatile marinade is. Thanks!!! Update, 5/16: I made this recipe as written (with white vinegar) and I prefer it using the apple cider type, which gives it a more fruity & tangy taste and scent. Extra dried tomatoes are also a plus!
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Photo by FOODGU1

Puerto Rican Meat Patties

Reviewed: Apr. 24, 2006
We thought these were great and my husband especially loved them. My egg roll wrappers were too thin for me to wrap them in traingles so I had to improvise a bit. Next time, I will use the goya discs (which I also saw in the same freezer section) as others had suggested. I served these up with Mexican rice - excellent meal! Thanks!
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