Cory P Recipe Reviews (Pg. 5) - Allrecipes.com (18895642)

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Cory P

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Chili III

Reviewed: Feb. 27, 2005
Very good. It's heavy on the tomato... but good. I halved the amount of onion and added a little cayenne pepper for spice. I also had to add a little more water to fully cook the potatoes, and I cooked it covered for 25 minutes, uncovered for 10.
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Cajun Spice Seasoning Mix in a Jar

Reviewed: Feb. 25, 2005
I scaled this recipe for use with the Blackened Tuna recipe on this site. It was spicy, but excellent. I used 2/3 the salt it called for.
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0 users found this review helpful

Blackened Tuna

Reviewed: Feb. 25, 2005
This is a great recipe, and I will make it again. I used the Cajun Seasoning recipe available on this website, and it turned out great. The only warning I have is that it will make your kitchen very smokey.
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4 users found this review helpful

Chicken Breasts Pierre

Reviewed: Feb. 25, 2005
Excellent. Will make again! I cut it down to 2 chicken breasts and halved everything in the sauce. When I make it with all 6 breasts, I'll double the tomatoes. I also omitted the celery seed and substitued a tsp of yellow mustard for the mustard powder, because I had neither in my cupboard.
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1 user found this review helpful

Basic Flaky Pie Crust

Reviewed: Feb. 6, 2005
Everything I hoped for in a pie crust. If you don't have a pastry blender, hold 2 knives together in one hand, put shortening in the bowl with the flour, and cut the shortening with the two knives repeatedly until it looks like small peas. Be sure to mix the flour while you do it to cover the shortening fully.
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2 users found this review helpful

Classic CRISCO® Pie Crust

Reviewed: Feb. 6, 2005
Had to add too much water. And it's nothing special as pie crusts go. The "Basic Flaky Pie Crust" is much better.
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1 user found this review helpful

Light and Fluffy Spinach Quiche

Reviewed: Feb. 6, 2005
Excellent! I used the "Basic Flaky Pie Crust" recipe for the crust, and added 1/2 pound mushrooms (sautéed with the onion in 1 Tbsp margarine). I also used fat-free mayo. To make it perfect, I substituted sharp cheddar for the reduced-fat cheddar, substituted red onion for regular onion, and added a little parmesan cheese, 1/2 tsp powdered garlic, 1/2 tsp sea salt, 1/4 tsp ground black pepper, 1 tsp of dill weed and 1 tsp of Italian seasoning. Remember that the center of the quiche should still be a little bit soft when you take it out!
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Easy Homemade Chili

Reviewed: Dec. 17, 2004
Quite good chili. I made it with ground turkey, and following others recommendations, I omitted the water, used fresh garlic, and a full Tablespoon of chili powder. For kicks, I also added a dash of cumin and ground ginger. All-in-all, it turned out very well. I may have to make it again, this time with more spice.
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3 users found this review helpful

Clam Sauce with Linguine

Reviewed: Dec. 5, 2004
Very excellent. I used margerine instead of butter, and it was still delicious.
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1 user found this review helpful

Fudge Brownies I

Reviewed: Nov. 4, 2004
Very good. I added a handful of chocolate chips, as well. My only note is that I burned the brownies slightly, so will reduce the cooking time in the future to 25-30 minutes.
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4 users found this review helpful

Spaghetti Carbonara II

Reviewed: Oct. 11, 2004
An excellent Spaghetti Carbonara. I made it with Turkey Bacon and added some chopped mushrooms and green onion as well the second time I made it, and it was just as good. One note: It does require a little more olive oil than the recipe lists.
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1 user found this review helpful

Indian Chicken Curry I

Reviewed: Oct. 8, 2004
I added cubed potatoes to the recipe, doubled the coconut milk and added much more curry powder. Had I heeded the advice of others and added much less tomato sauce, I wouldn't have needed to change the coconut milk and curry powder! Oops. I also added some raisins to add a little sweetness.
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2 users found this review helpful

Mini Meatloaves

Reviewed: Sep. 27, 2004
Very good. I added dashes of cayenne pepper, garlic and onion powder, and cut the recipe in half... serving 2 people. It was just right.
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Fettuccine, Chicken and Beans Alfredo

Reviewed: Sep. 26, 2004
All in all, this recipe is just a traditional Chicken-Alfredo pasta dish with the addition of some red beans. The Alfredo sauce needs more parmesan, and, quite honestly, the beans are unnecessary. If you do want to add the beans, I suggest (as I will do the next time) stewing the beans until they are quite soft and flavoring them, perhaps with chicken broth. They *do* add some nice protein, but nothing that couldn't be gained by adding extra chicken. One other note, while a nice flavor addition, the frozen peas mute the Alfredo sauce. Don't expect a strong, traditional Alfredo sauce... unless you add much more parmesan cheese, and perhaps some salt and pepper.
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Eggplant and Zucchini Casserole

Reviewed: Sep. 7, 2004
Very good. Not having any Colby cheese, I added a mix of cheddar and parmesean. I also doubled the thyme in the recipe. It turned out great! The only recommendation I have is that a 2 quart casserole dish is a little small for the recipe. Something slightly larger would work better.
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2 users found this review helpful

Displaying results 81-95 (of 95) reviews
 
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