swm Recipe Reviews (Pg. 1) - Allrecipes.com (19640950)

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Easy Broccoli Salad

Reviewed: Nov. 11, 2012
I made this a few times and for me, it is 5 stars with one caveat: it doesn't need that much olive oil. I added less than half and thought it worked fine. My family and I love broccoli and this was a fun way to make it more interesting without overpowering the taste of the veggie. I also like that the recipe makes good use of the stem. I served with lemon broiled salmon and rice.
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Cherry Bomb Chicken

Reviewed: Nov. 11, 2012
W-O-W! I made this for 4th of July and still thinking about it.
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Easy Garlic-Lemon Scallops

Reviewed: Nov. 11, 2012
This is a yummy recipe. I think I would use smaller scallops the next time because my hubby is not a fan of the big ones and I have a hard time figuring out when the large ones are ready. But we both LOVED the sauce. I added more veggies and sauteed ciopponi onions, zucchini and squash in a separate pan then combined it all and served over angel hair pasta. Yum!!
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Slow Cooker Pot Roast

Reviewed: Nov. 11, 2012
I have made this dish a few times and I am never disappointed. It is satisfying and easy. I have also shared with other friends and they agree. I occassionally serve with sauteed string beans with garlic because I love veggies, but it is not necessary.
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Wine Sauce for Seafood

Reviewed: Jun. 6, 2012
My hubby doesn't like a lot of sauce and I like a lot of sauce. This recipe was a good compromise. I served it over frozen asparagus/cheese ravioli from Costco and steamed brocollini. I gave it 5 stars because it added a zing to a basic meal with minimal effort. I had to substitute fresh ingredients with dried (parsley, onions) and it still came out pretty well. I also let it simmer a little longer to thicken up the sauce. I imagine it can only get better with the right ingredients so look forward to the next attempt.
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 6, 2012
Very yummy, satisfying and easy soup! I followed the recipe as written and used a microbrew (Mirror Pond by Deschutes Brewery). I topped it with sharp and pepperjack cheeses as well as sour cream, cilantro and taco shells I already had in the pantry. Will certainly make again!
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Jan. 4, 2012
This is a yummy & low maintenance recipe. I made it last night served with rice and brussel sprouts (trim the stems, cut in half, coat with olive oil and Johnny's Season Salt and roast at 350 deg until most are a deep golden brown (~20 min)). A few minor changes will lower the fat/calories.
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Tuna Noodle Casserole

Reviewed: Jan. 4, 2012
I have made this several times and it is always a hit. I follow the recipe as is, but add Tabasco and pepper to the soup/milk/cheese mixer for an extra kick and 1/4 cup frozen peas when you comibine all ingredients. The pimentos subtly complement the flavor so don’t skip them. Note: the recipe fills an 8”x8” dish. My hubby and I eat about half so be sure to double the recipe if you have more people to feed.
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Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed: Oct. 26, 2011
An excellent weeknight meal -- tasty and easy! I like having sauce to dip my bread in so used two cans of fire roasted tomatoes (one regular, one with chilis). I let the tomatoes simmer on low for about 30 minutes. Then I sauted the shrimp in olive oil, 4 cloves minced garlic and heaping 1/4 teaspoon red pepper flakes. Once pink, I poured the contents of the shrimp saute into the tomato sauce and stirred in the feta. The suace was thick, creamy and carried a bit of a punch.
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Lloyd's Healthy Chicken Zoopa

Reviewed: Oct. 26, 2011
This was really good and satisfying. I followed the recipe as it was written with optional items though I cooked the chicken in garlic before adding to the soup. My husband had three bowls and I had two!The next time I make I will add another cup of chicken broth and at least triple the hot sauce. I like medium spice and found that 1/4 tsp wasn't enough of a kick. We added tobasco to our bowls and that helped.
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Brown Rice and Black Bean Casserole

Reviewed: Oct. 10, 2011
This was great! Satisfying and complementary flavors. I only made minor changes: 1) used wild rice and 2) used a Mexican cheese blend of cheddar and and m. jack. Both worked well giving it a little kick and good texture. The next time I might add half a can of diced jalapenos. My husband added, "that's a keeper."
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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Oct. 9, 2011
This was good and easy prep. It took me longer to make than the suggested time...maybe because it was the first time. After 10 minutes, the sauce still wasn't very thick. We were hungry so didn't wait. The runny version was still very good over rice w/ asparagus. Will make again.
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Pot Roast Dips

Reviewed: Oct. 2, 2011
Very good, easy to prepare and clean up! I was concerned about the salt so doubled the water, halved the onion soup mix and added a thinly sliced whole sweet onion. I used 3.6 lbs of meat and cooked on low for eight hours. It turned out juicy, tender and the salt level was just right. I served meat/onions on top of havarti cheese (cause I like it), creamy horseradish and a side salad. It's just two of us so there is a lot left over (filled a 1.7 qt container of the meat and 1.2 pt container of liquid after serving two, six inch sandwiches) and will add a bit of half/half, simmer and serve over noodles for another meal. Might even have enough for another sandwich or two for lunch.
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Barbecue Ribs

Reviewed: Sep. 30, 2011
The sauce was excellent. I will make it again and serve with chicken (on lazy days). The ribs could have been better but I think that was more me than the recipe. I followed the advice and boiled, but turned out dry. Next time, I will boil for 45-60 minutes and shorten the bbq time.
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Real Chiles Rellenos

Reviewed: Sep. 30, 2011
These were good, but took a long time to prepare. I will probably make again but will split preparation between two days. I will also pump up the heat. I used chiles (not chilis) but still too mild.
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Red Pepper-Salmon Pasta

Reviewed: Aug. 30, 2011
Tasty and easy dish! I made it for just two people so there was no need to double the sauce (but agree you should double if you have more than two people). I added cut asparagus when I put the sauce on the burner and it turned out perfect. Also used small linguini, extra jalapenos, broiled my own red peppers, added salt/white pepper to the pasta water, 1/4 cup NF half/half just before serving and included rosemary focaccia bread. My husband cleaned his plate (and so did I)!
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