IzzyBorden Recipe Reviews (Pg. 1) - Allrecipes.com (19642864)

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IzzyBorden

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Shrimp Scampi Bake

Reviewed: Oct. 13, 2012
I followed recommendations from others and kept the butter to half. I also kept the dijon to half as well. In my opinion, keeping the full amount of things may work better if you're not looking to fill your portions with a ton of shrimp. I served this meal with linguine. If everyone you're cooking for is a definite shrimp lover though, by all means! I absolutely loved this recipe and I plan on making it many more times in the near future! Thank you!
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Photo by IzzyBorden

Eggplant Mixed Grill

Reviewed: Jul. 9, 2012
I have never been much of a veggie cooker but had a huge event to go to yesterday where there were vegetarians and vegans. Not only did they absolutely love this recipe, even meat-eaters were grabbing a bunch of it! I followed the serving size measurements for the marinade but did not follow for the veggies. It's better to make more marinade than less for this as, especially the eggplant (and if you use zuccini like I did), soaks up a lot of it.
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Banana Nut Bread III

Reviewed: Aug. 31, 2011
After stopping at a farmer's market recently and buying a loaf of homemade banana nut bread, I really wanted to bake some to have around. I wasn't sure which recipe to choose but decided to use this one...I'm so glad I did. I do suggest that you use more bananas to enhance the flavor of the bread. I doubled the given ingredient measurements and made used four rectangular loaf pans. If you're a fan of walnuts, they work great here!..more may even work out. Although some covered the bread towards the end of baking, I found no need to. They baked completely evenly. This recipe I plan on using again!
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Arroz con Pollo (Chicken and Rice)

Reviewed: Oct. 14, 2012
I very much plan on using this recipe A LOT from now on. I have always had a hard time figuring out how to make this dish this way but couldn't so would end up going to bodegas. Heh. I used chicken thighs, less alcaparrado (only a few pieces from it), added some red pepper too. I didn't use all Goya products but it still all came out amazing. I added the peas in when the meal was still cooking. I found that worked out really well.
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Photo by IzzyBorden

Restaurant-Style Potato Salad

Reviewed: Aug. 31, 2011
Whether you follow this recipe exactly or omit certain ingredients, this potato salad is hands-down the best you can make. I have been coming back to allrecipes.com for years just to look up this specific recipe again. I am very picky with potato salad and quite the simple person (so I tend to keep out the pimento and relish) but have made it both simple and exactly the same as the recipe. This has been a favorite at parties/bbqs and will continue to be!
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Photo by IzzyBorden

To Die For Blueberry Muffins

Reviewed: Feb. 13, 2014
These blueberries TRULY are to die for! I was searching for a base recipe, missing the cereal "Blueberry Morning". I'm SO glad I used this one. I used fresh blueberries, crushed up 1/4 cup raw almonds, mixed some into the batter (and topped the muffins off before putting them into the oven with some of it, rather than using the crumb topping) and sprinkled some Cinnamon into the batter.
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Photo by IzzyBorden

Teriyaki Marinade

Reviewed: Jan. 11, 2013
I've been so used to buying marinade in a bottle...but after making this, I will NEVER do so again. I doubled the measurements and took two packages of chicken breast. After washing the chicken, I sliced each piece into three long pieces. I then took a pan to the stove with a little bit of oil, lightly cooked both sides and added them to the marinade. This keeps the chicken moist. I prefer baking and did so for a half hour on convection. I added more ginger, as well as some extra/bigger pieces of onion. When putting the chicken into the trays for baking, I dropped in sliced carrots. It all came out amazing, I had more than enough sauce and I fully plan to make this a lot in the future! Thanks for posting it!
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French Onion Soup Gratinee

Reviewed: Oct. 13, 2012
This recipe is absolutely AMAZING! I fully plan on making this again soon. I cut up sliced french bread to better fit the crock pots used. The measurements are perfect for the standard. Asiago and swiss were great. I made this as it's my mother's favorite and she even had a second helping with Gruyere! I have never been much of a fan of this kind of soup but after trying this, I think that's changed! Thank you for the recipe!
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Grandpa's Classic Coney Sauce

Reviewed: Sep. 25, 2012
This game out AMAZING! I was looking for something to practice on making for an upcoming Brooklyn event. I'm so glad I found this!
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BREAKSTONE'S Sour Cream Scalloped Potatoes

Reviewed: Sep. 24, 2012
I used store brand light sour cream, russets, shredded cheddar instead of velveeta. Still, it came out amazing! I will definitely be using this recipe again!
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Blonde Brownies I

Reviewed: Sep. 23, 2012
Fantastic recipe right here! I used milk chocolate chips instead of semi-sweet, though. Aside from that I stuck with the recipe. I baked for about 20-22 minutes but would have checked from 15-18 minutes instead for a mushier brownie texture.
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Garlic Shrimp Linguine

Reviewed: Aug. 31, 2012
I made this linguine with no shrimp as a side dish. I was using fresh parm that I grated myself. If you're doing this, it does clump up when mixing the sauce. Still, it came out amazing and tasted wonderful!
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Photo by IzzyBorden

Chicken Marsala

Reviewed: May 29, 2014
I've cooked with mushrooms and I've tried to eat food with them. Never been a fan...until now. This is quick to make and those mushrooms, oh man, each bite has a burst of flavor!
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Herbie's Home Fries

Reviewed: May 11, 2014
This is a great base for home-fries. I was really in the mood for some and figured I'd whip it up for Mother's Day as part of a brunch meal. I did, however, sprinkle some regular paprika, sage, cayenne pepper and thyme, rather than the sweet paprika. It added a bunch of flavor!
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Stuffed Green Peppers I

Reviewed: Oct. 21, 2012
This recipe is FANTASTIC!!! I very much plan on making this again soon! It did, however, take me longer for the rice to get tender and it took a bit in the oven. I also put the oven on broil, put the tray onto the highest rack and let it crisp up for a minute.
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Angel's Old Fashioned Beef Stew

Reviewed: Oct. 15, 2012
Loved this recipe as a base! I followed the advice about adding fresh herbs and adding the vegetables later on. I found that there wasn't enough of the soup part for everything cooking (the measurements for the veggies and meat were followed exactly) so added more beef broth, a mix of water and flour and more herbs. I also added some beer. The beef came out extremely tender and the vegetables were amazing!
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Jimmy's Mexican Pizza

Reviewed: Sep. 20, 2012
Great recipe! Will definitely be making this again! Make sure not to put too much salsa on them or it will overpower.
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Sloppy Joes II

Reviewed: Sep. 18, 2012
Simple to make and extremely tasteful! Must try this! Usually I make revisions to the recipes I try but this one, I'm glad I followed it exactly!
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Chicken a la King I

Reviewed: Sep. 17, 2012
This recipe is fantastic! I did not use canned mushrooms, though. I bought some sliced and fresh mushrooms at the supermarket. I also used whole wheat flour but you never taste the difference. I added peas as most seem to have and did not add any bell pepper. I do agree that adding some extra chicken bouillon helps with taste. I love using black pepper so added more of that too. I also did not use any pimento. It still tasted extremely flavorful. In order to cook the chicken, I popped it in an oven-safe tray and set the oven to 500. It cooked pretty quickly and came out perfectly tender! Thank you for this recipe! I will be making this again soon! I had this over rigatoni. MMM! I'll be trying it with rice next time!
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Stuffed Chicken Valentino

Reviewed: Aug. 26, 2012
This recipe is absolutely amazing. I changed a few things around a little bit though. I grated Parm on my own from a fresh chunk of the cheese. I didn't use jar roasted red peppers. Instead, the day before, I sliced up red peppers and put it in a pan on the stove with a generous amount of olive oil. When the pepper appears grilled enough, took both the pepper and olive oil and put it into a container. I sliced up chicken breast completely in halves that were thin enough to fold with. I did not use shredded mozzarella cheese. Instead, I used fresh mozzarella and sliced them long. I put those into a ziploc bag and put it in the fridge. I forgot to get chives but the dish tasted amazing nonetheless. The day of, I took each slice of chicken breast, a slice of mozzarella and a few slices of red pepper and rolled it up. I placed them down in a pan, sprinkled italian seasoning, a little bit of salt and pepper, some of the fresh grated parm and drizzled with some of the olive oil from the peppers. Followed the baking directions exactly and YUM!
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