PamperedChefKay Recipe Reviews (Pg. 1) - Allrecipes.com (1913168)

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Pesto Chicken Florentine

Reviewed: Oct. 10, 2013
This is just ok. I think with all the good reviews, I set my expectations too high. Also, the chicken I used had been marinated in Italian dressing, maybe that threw the flavor off from what it was supposed to taste like. I added some red pepper flakes to give it some spice. Probably won't make again.
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Mexican Mango

Reviewed: Jul. 10, 2011
I only wish you had described how to cut up the mango in the recipe. I didn't know how and tried to do it my self, thinking it couldn't be that hard and didn't really do the mango justice. After looking at u tube videos on how to dice a mango, I wish I had another mango to try again. Anyway, I also, was a little worried about all the chili powder but it was really good. Going to let my boyfriend try it tonight and see what he thinks. He likes spicy stuff. Thanks!
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Orzo with Chicken and Artichokes

Reviewed: Aug. 9, 2010
Yum! I agree with everyone else, this is a keeper. I didn't have spinach but I love spinach so I can't wait to try it with that too. The flavor was wonderful. Hate onion so skipped that and didn't have panchetta so used bacon like some other reviewers. Actually fairly quick and easy, when I see this many ingredients I strart to shy away but this wasn't difficult at all. Going to try adding Feta next time too. Loved it!
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Orzo with Chicken and Artichokes

Reviewed: Aug. 9, 2010
Yum! I agree with everyone else, this is a keeper. I didn't have spinach but I love spinach so I can't wait to try it with that too. The flavor was wonderful. Hate onion so skipped that and didn't have panchetta so used bacon like some other reviewers. Actually fairly quick and easy, when I see this many ingredients I strart to shy away but this wasn't difficult at all. Going to try adding Feta next time too. Loved it!
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Cheese Fondue

Reviewed: Jan. 21, 2010
We love The Melting Pot resturant and this is one of our favorite cheese starters. Very close to what they serve. I'm going to pay attention next time to see if they add the garlic or not. We had granny smith apples, carrots, celery, and cauliflower just like at the resturant. I did add the flour to the shredded cheese and used the Emmenthauler Swiss along with the Gruyer. Great Recipe!
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Magic Chicken

Reviewed: Sep. 9, 2009
I did follow the recipe, using cooking sherry like it says. Red wine? Sorry but I agree with most of the other posts that it was swimming in too much sherry, If I ever make it again, I would use about a 1/4 of sherry and the rest of the liquid would be chicken broth. I like the idea of adding garlic, salt, and pepper. It definatly needed something. Again, it was easy so it would be nice if it could be tweeked to have a better end result. We served it over angel hair pasta.
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Magic Chicken

Reviewed: Sep. 9, 2009
I did follow the recipe, using cooking sherry like it says. Red wine? This recipe shows up two different ways, when I went to edit it, it shows 1 cup red cooking wine but the recipe that I printed and used said 1 cup cooking sherry. No wonder everone is confused!!!!Sorry but I agree with most of the other posts that it was swimming in too much sherry, If I ever make it again, I would use about a 1/4 of sherry and the rest of the liquid would be chicken broth. I like the idea of adding garlic, salt, and pepper. It definatly needed something. Again, it was easy so it would be nice if it could be tweeked to have a better end result. We served it over angel hair pasta.
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Capers and Halibut

Reviewed: Jul. 18, 2009
Just like the reviews say, wonderful and easy. I cut the butter amount in half as well. And I would s&p the fish while it is cooking. I also used grape seed oil, per an earlier review. I'm going to try to make it with chicken next time, and maybe add some artichoke hearts!
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Capers and Halibut

Reviewed: Jul. 18, 2009
Just like the reviews say, wonderful and easy. I cut the butter amount in half as well. And I would s&p the fish while it is cooking. I also used grape seed oil, per an earlier review. I'm going to try to make it with chicken next time, and maybe add some artichoke hearts!
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Sugar Coated Pecans

Reviewed: Oct. 9, 2006
Very easy, I added the extra egg white like suggested, but forgot the vanilla idea. Maybe that would have made them sweeter. My mom thought they were perfect. She doesn't like sweet as much as I do. I tried to do them in my convection oven but had to switch from 175 degrees to 275 degrees half way through. (I didn't have a 250 degree button) I used a Pampered chef Cooking stone so I didn't have to stir every 15 minutes, but I should have used parchment paper. These are going to be good for the holidays. K
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Quick Mediterranean Chicken

Reviewed: Oct. 9, 2006
The directions were a little confusing on this one to me. I wasn't really comfortable leaving frozen chicken over medium high heat but it didn't say to turn it down or cover until the very end. Also, I had no idea what Greek seasoning was, so I looked for it in the grocery store, and no luck. I ended up making my own from a recipe I found on line(which has salt and pepper in it so I skipped that in the recipe). Not difficult, just one more step the first time you make this recipe. It turned out great though. I would add an extra can of green beans next time. Oh, and I melted Feta cheese over all at the end. Great flavor.
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Asian Beef with Snow Peas

Reviewed: Sep. 17, 2006
My whole family ate this dinner. I did add some baby corn and double the sauce, as others recommended. I also used the sesame oil instead of vegetable oil. I also add garlic chili paste to all my stir fry dishes. If you like a little heat, you should try it. Thanks for the recipe.
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Monkey Meat

Reviewed: Feb. 7, 2006
I made this for my church "dinner for 8" and it was wonderful. I was a little worried since there were so many spices in the recipe. I thought it was going to be to much but was very happy with the results. It's a good thing I didn't make it too hot since most of the group didn't like spicy foods. (just my husband and I) Thanks! K
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Cilantro Chicken and Rice

Reviewed: Oct. 18, 2005
My family liked the blended flavors in this one. We always omit onions in any recipe since no one in the family really likes them, but this recipe had so many other flavors to choose from you didn't need the onions or peppers. I didn't have yellow rice so I substituted whole wheat penne pasta instead. My girls were thankful for the pasta instead of rice. Can't wait for the leftovers tomorrow after the flavors have blended even more! Thanks JenniferK2
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Deep Dark Chocolate Cake

Reviewed: Oct. 9, 2005
My mom had me look this recipe up because she used to make the best chocolate cupcakes and she couldn't find her recipe. When she saw it she said this was it! She recognized it because of the boiling water in the batter. Now she's happy making (her) famous cupcakes again!
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Mini Meatloaves

Reviewed: Oct. 9, 2005
This is the meatloaf recipe I've been looking for! Wonderful! I didn't change a thing. The topping was awesome. Leftovers were good too!
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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 11, 2005
Absolutly the best cookie I've ever made! Snickerdoodles are my favorite but mine (out of the Better Homes and Garden cookbook) never seemed to turn out as well as other peoples that I had tasted. So I compaired the recipes. I had been using more flour and less cr of tartar and baking soda,per my recipe, hence my cookies weren't rising and crackeling like they were supposed to. This will be my Snickerdoodle recipe from now on. Perfect as written!
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Brisket Marinade

Reviewed: Nov. 9, 2004
I had to cut the pepper a little bit too, but I love the liquid smoke flavoring. It doesn't really say how long to marinate or how long to cook the Brisket. So I was a little confused. I only had time to marinate about 1 hour. I browned the brisket on both sides in a skillet, poured on marinade and covered the rest of the way with beef broth. Cooked on stovetop over low heat for 2 1/2 to 3 hours. Wonderful!
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Southern Living Magazine's Chicken-Fried Steak

Reviewed: Mar. 24, 2004
My whole family like this dinner. I am trying to make more things from scratch and eat healthier. We even added milled flax seed to the breading. I wouldn' change anything, but I did have a lot of extra crumb mixture and egg mixture. Also, I know we couldn't eat 4 cups of gravy so we cut that in half to only 2 cups. Definatly a keeper!
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Cranberry Bars

Reviewed: Oct. 28, 2003
Loved, loved, loved these bars. Very easy to make with on hand ingredients. ( I usually buy extra cranberries when there on sale and keep them in the freezer)I used Pampered Chef Cinnamon Plus in place of the ginger and Cinnamon. I sent them in to my husbands office and got a call for the recipe about 15 minutes later! Great for the holidays, my kids even liked them! Thanks! K
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