SuperN Recipe Reviews (Pg. 1) - Allrecipes.com (18884085)

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Alfredo Sauce

Reviewed: Jun. 20, 2010
Perfect. I've made alfredo sauce from scratch before but lost the recipe, so I came here to print one for dinner with friends. They raved about it, and I went on letting them think I'm some fabulous gourmet cook, all the while knowing basic sauces like this are SO EASY. If people only knew how easy it was to make great pasta at home, they'd never buy another jar of sauce in their whole lives. Give this recipe a try, and be the "gourmet cook" for your non-cooking friends, too (ha ha ha).
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2 users found this review helpful

Herbed Corn

Reviewed: Mar. 15, 2012
This was so good, and I was really surprised how much a few herbs improved the flavor of the (already good, but kinda boring) corn. This was a hit at my family Thanksgiving, and I've since made it at home several times.
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2 users found this review helpful

Traditional Beef Burritos

Reviewed: Jan. 31, 2012
I have made these, but my version is lazier. I use about 3/4 cup salsa or picante sauce instead of the onions and taco sauce. I just stir everything together in a big bowl to make a filling, rather than layering the individual burritos, and I also only bake them for 8-10 minutes, without turning; just enough for a firm burrito that's not too crunchy. I have made them with and without ground beef with equally good results. My whole family loves these!
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77 users found this review helpful

Tomato Bisque III

Reviewed: Jun. 20, 2010
This is one of our favorites! It's as close as I've ever come to my husband's idea of "how Mom used to make it" (it's SO much better than his mom's, but I won't tell if you won't). I leave out the celery, just because I don't care for it, and have occasionally used condensed milk instead of cream with equally good results. I also do not puree because we like our soup chunky (and because I don't like washing the food processor). Making "Just like Mom's" (ha!) tomato bisque tonight as a Father's Day treat for my husband. Thanks for the great recipe!!
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6 users found this review helpful

Rice with Lemon and Spinach

Reviewed: Jun. 20, 2010
Wonderful! I also substituted artichoke hearts for the mushrooms. Using about 2 cups fresh chopped spinach instead of frozen works well too. The dill makes this a great compliment to broiled, baked, or grilled fish, but the spinach and feta make it a good side dish for lamb or pork as well. Thanks for a great recipe!
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3 users found this review helpful

Hearty Lima Bean Bake

Reviewed: Jun. 20, 2010
This is a great recipe with lots of room to play around to suit your taste. I've made this many times, and even my children love it (Imagine it - kids eating lima beans with a smile). I have doubled (tripled, quadrupled) for a main dish, or served without sausage as a side dish. I always leave out the celery just because I don't personally like it; but have tossed in spinach and feta cheese for a greek twist, keilbasa instead of sausage links and about 1/2 c saurkraut for more of a german flavor, etc. All kinds of variations, and they always turn out fabulous. Thanks for the wonderful addition to my recipe box!!
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10 users found this review helpful

My Best Clam Chowder

Reviewed: Mar. 21, 2013
This was by far the best clam chowder I've ever made. I also browned some bacon, but added the drippings to the melted butter/flour later on. And instead of using water to cover the vegetables, I added a couple of bottles of clam juice (in addition to the juice from the canned clams). I added the crumbled bacon at the end, with the clams. Even the one child in my house who claimed not to like clam chowder, ate this up and asked for more. Thanks so much for a great recipe!
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2 users found this review helpful

Saucy Lima Beans

Reviewed: Apr. 6, 2012
This was fantastic. My kids now ask for these lima beans every week. I substituted a couple cloves of garlic for the onion, and used heavy cream instead of half and half. The dill absolutely makes this dish. Thanks for the great recipe!
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2 users found this review helpful

Lobster Pasta

Reviewed: Jul. 14, 2006
This was a fantastic recipe! It was a great birthday dinner for my lobster-loving husband.
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4 users found this review helpful

Traditional Gyro Meat

Reviewed: Jun. 20, 2010
It is almost impossible to find ground lamb in my area, so I had to settle for lamb chops. I cut the meat from the bones, and ground it up in the food processor before continuing with the recipe, and this worked well. Followed the recipe except used plain table salt instead of sea salt. The big key to final texture is processing really well in step 3. I couldn't tell you whether it was truly "traditional" or not, but it was really really good, and have made it several times for my family. Thanks for the great addition to my recipe box!
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4 users found this review helpful

Cindy's Awesome Clam Chowder

Reviewed: Jun. 20, 2010
This was really good, if a bit salty for my taste. The second time I made it, I halved the leek soup mix and added a couple tbsp flour for thickening, and it came out fabulous. I used turkey bacon in this recipe once, it did NOT work out well, and I won't be doing that again. Thanks for the great recipe!
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6 users found this review helpful

Ham and Beans

Reviewed: Jun. 7, 2005
Awesome! Just like grandma used to make. I reduced the brown sugar slightly to 1/3 cup. And a pinch (maybe 1/2 tsp) of baking soda makes the beans creamy and much less gassy.
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286 users found this review helpful

Chicken Cordon Bleu Casserole

Reviewed: Jun. 20, 2010
I liked the flavor of this recipe, but the texture wasn't what I was going for. The crispy breading on the chicken became soggy while baking, and most of it fell off the chicken. This recipe hasn't been a total loss, however. I've since breaded whole chicken breasts and fried, then set aside and prepared the rest of the ingredients as a sauce on the stove to pour over the chicken. This is actually faster, as the sauce is ready as soon as all the cheese is melted, instead of 30 minutes in the oven. Thanks for helping me find a great alternative to the time-consuming hassle of Chicken Cordon Bleu.
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6 users found this review helpful

Creole Tuna

Reviewed: Apr. 6, 2012
The flavor was really good, but I personally didn't like the way the textures combined. My kids ate it all and asked for seconds. I think I will try it again over pasta. I do recommend whirring the stewed tomatoes in the food processor for a few seconds, as the big pieces of tomato didn't work so well.
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2 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 10, 2005
This was awesome. The first time I made it, I didn't drain the zucchini so it was REALLY soupy. I added a bunch of flour and dropped onto the skillet pancake-style, which actually turned out tasting pretty good. The second time, I drained the zucchini and then followed the recipe exactly. It was really good; the kids loved it.
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2 users found this review helpful

Hot Shredded Chicken Sandwiches

Reviewed: Jun. 17, 2004
I tweaked this recipe quite a bit, I halved it, used canned chicken, one can of cream of chicken instead of mushroom, thinned it with about 1 1/2 cups of milk, used seasoning salt and some garlic instead of poultry seasoning, and served on toasted bread. If you made it this far, it was really good! :) My kids asked for seconds.
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117 users found this review helpful

Italian Sausage Frittata

Reviewed: Apr. 6, 2012
I wasn't quite sure how to rate this, because I think it's an okay recipe, but I won't make it again as written. The parmesan made kind of a weird mushy crust on top, and the basil was *really* prominent. I will make this again with only a sprinkling of basil (or replace with oregano, or something else), and mix the parmesan into the egg before cooking.
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10 users found this review helpful

 
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