BLUE4MYEYES Recipe Reviews (Pg. 1) - (18829952)

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Special Sweet Potatoes

Reviewed: Jan. 9, 2008
I have made this now a few times -- and everytime it gets great reviews. My only suggestion is to decrease the OJ. I use about half, and there is still a good OJ flavor.
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16 users found this review helpful

No Time to Cook Chicken

Reviewed: Sep. 11, 2007
I am not sure what exactly what I was expecting with an entirely canned soup base, but this was inedible. Imagine dipping chicken strips into a can of condensed soup, and that is what this tasted like. We ended up ordering take out. A total waste of money and the time that DID go into preparation. My husband, who will eat almost anything, wouldn't even touch it. I'm sorry but you may want to pass on this one. BTW, after reading other reviews, if you have to entirely modify the recipe, you aren't really rating it based on the recipe's own merits. As written this dish was horrible.
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5 users found this review helpful

Spinach-Stuffed Salmon Fillets

Reviewed: Jan. 26, 2007
I don't eat fish, but I made this for my boyfriend, and he rated it a 4. I started by putting a little EVOO in a saute pan, and added some garlic. Then I added the pesto and the oil packed sundried tomatoes. Then I added the spinach and let it cook down. It probably took about 10 minutes. Then I put salt and pepper on the salmon, spooned the spinach mixture over the fillets, and baked as specified. It smelled great, was very easy, and looked fantastic. Definitely will make again!!
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2 users found this review helpful

Tomato Bisque II

Reviewed: Jan. 26, 2007
I have made this several times and it is really, REALLY good. I have played around with it using half-and-half sometimes and cream others. I prefer using cream, because I like it creamy. I would definitely recommend using at least whole milk, and not going below that. Otherwise, it would be too watery, and not at all like a true Bisque. Also, I use canned tomatoes. Two 28 cans work perfectly. Last night I used crushed tomatoes, because it was what I had, and the boyfriend loved the bits of tomato, but I have also used tomato sauce, and I think I prefer the smoothness of it. Either way, it is a fantastic recipe, and fun to play with. It seems to come out great however you manipulate the ingredients!
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217 users found this review helpful

BBQ Steak Teriyaki

Reviewed: Jan. 17, 2007
Best steak I have ever made! BTW -- I did deviate a bit from the written instructions. I used 2 good sized ribeye steaks. (it's what I had.) Also, I didn't have the sesame oil, so I used Canola. Also, my oranges were being sorta lame, and didn't want to zest, so I used what zest I could get, and used some of the juice (maybe a few tablespoons) for good measure. One tip if you live near a Safeway or Vons grocery store, their store brand Teriyaki (in the asian foods section - I think it is called safeway select) worked beautifully in this. And the bottle was only 1.79 for 10 ounces. Very affordable! Also, I didn't have a grill, so I just pan fried, if you call it that, with a bit of the marinade. Oh, and I marinated it in a ziploc for about 3 hours. It was seriously fantastic!!
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9 users found this review helpful

Roast Pork with Maple and Mustard Glaze

Reviewed: Jan. 16, 2007
This was delicious! I followed the suggestions of other reviewers and rubbed the pork tenderloin that I was using with some garlic and dry sage. I salt and peppered and used Mrs. Butterworths because I didn't have pure syrup. I followed the rest of the directions and my boyfriend and I really enjoyed this. He actually said it was one of the best things I have ever made. It was VERY tender, and I also reserved some of the marinade and microwaved it and served it along side the sliced tenderloin, brocollini and white rice. A keeper for sure!!
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2 users found this review helpful

Chicken Jerusalem II

Reviewed: Aug. 25, 2004
This is PERFECT for entertaining, and very easy to make. I agree that cornstarch is a good choice at the end, and I end up cooking it longer, as well, to thicken the sauce a bit. I also use marinated artichoke hearts, because I love their flavor. This is a fantastic recipe, and everyone that I have made it for raves!!! Thank you so much, Kim!!
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4 users found this review helpful

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