chabely_k Recipe Reviews (Pg. 1) - Allrecipes.com (196662)

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Oven Pot Roast

Reviewed: Nov. 27, 2013
It's a good recipe--but I think it's the wrong cut of meat. I use chuck roast instead. Because chuck roast is inherently fattier (and has more interconnective tissue), it will yield a far more tender roast the longer it cooks. Rump roast lacks that interconnective tissue that the chuck has, therefore requiring more cooking time--and it may not be enough to make it as tender as the chuck roast turns out...
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French Toast I

Reviewed: Jan. 21, 2013
I made this recipe this morning. I had never made French toast before, so this was a total gamble for me. But, I had all of the ingredients, the recipe went very quickly. My only substitution was using lactose-free milk (because my son is lactose-intolerant) and I loved it! Thank you, this was very, very easy, and quite tasty! Will definitely make this again and again!
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Banana Bread Cookies

Reviewed: Apr. 1, 2008
These cookies are very good; I meant to add some nuts, but forgot. Nonetheless, they turned out well and are delicious. Thank you for sharing this wonderful alternative to banana bread. It made use of some extremely ripe bananas I had.
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Authentic Thai Cashew Chicken

Reviewed: Feb. 4, 2006
This was not good. There wasn't a bit of curry paste in this, and ketchup? This recipe has been thoroughly americanized.
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4 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Feb. 4, 2006
Excellent recipe and great tasting! I would not change a thing--except to address Sassy121's problem: When making this sauce, include some cornstarch, arrowroot or flour to prevent the separation that Sassy experienced when making the sauce. The addition of any of the above will act as an emulsifier and prevent the mix from separating.
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Perfect White Bread

Reviewed: Jan. 21, 2006
Highly recommend this recipe. When making the dough, please do as instructed and let your fingers let you know how much flour to add--when we first made it, we just measured 6 cups of flour--it yielded a very dense loaf that way. However, if you start with the two cups of flour and keep adding until you have that "moderately firm" dough, you will get a perfect loaf of bread that will rise beautifully and taste even better! We make this bread at least once every two weeks when we run out of store-bought bread, and I am thinking of making it weekly--store-bought bread just isn't this good! Thanks for the recipe!
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Spanakopita (Greek Spinach Pie)

Reviewed: Aug. 4, 2005
Dill is extraordinarily important in this recipe. I'd say go half and half of parsley and dill and you'll get the right blend. Also, for those of you who prefer the triangles, cut the sheets into 3 long strips, and butter each strip with clarified butter before putting in a generous amount of the filling. By folding like like a flag--grab a corner and go into the opposite corner, thus covering the filling and making the triangle--you'll be able to seal the filling into the triangle-shaped sheet of phyllo. Also, for those of you who had the "soupy" result--drain the filling before adding the cheese. The filling should not be drained after adding the cheese. Also, I've made this recipe with just egg yolks, not whole eggs--this may aide in not getting that "soupy" result. In general, however, this is a very good recipe!
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Banana Bread II

Reviewed: Jun. 22, 2000
Excellent banana bread recipe. Turned out perfect the first time I tried it. Thank you for sharing!
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2 users found this review helpful

Ham and Cheese Omelet Casserole

Reviewed: Jun. 18, 2000
I made this for my fiance on Father's Day. What a great recipe and just incredibly easy! Even for me, this was just about as easy as it gets, and about as delicious! Thank you for sharing this recipe!
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Puerto Rican Tostones (Fried Plantains)

Reviewed: Jun. 18, 2000
I have made these all my life and I love them. A nice twist (and probably my favorite) is to make them with a ripe plantain (in which case they're called "amarillos". For making amarillos, the plantain must be at least yellow or almost throwing to "too ripe"--close to blackening skin). Cut the ripe plantain into diagonal, long slices and fry them--keep an eye on them because they cook much, much faster--turn around and they'll be burnt!--and drain on paper towels. You can serve these with anything and are great solo. Because they're made with a ripe plantain, they're very sweet. My fiance doesn't really care for amarillos, but I wouldn't have my plantains any other way. I would give both of these a 3 kid rating because, depending on the kid, he or she will love the tostones/amarillos or just hate them. I grew up with them, so I simply adore them!
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276 users found this review helpful

 
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