NOX Recipe Reviews (Pg. 1) - Allrecipes.com (1966666)

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Braised Celery

Reviewed: May 5, 2003
The only fresh vegetable I had was celery so right before dinner time I did a search and came up with this one. I am so happy I tried it! My husband and I have had it twice in the past week and both really enjoy it.
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10 users found this review helpful

All Protein Meatloaf

Reviewed: Feb. 21, 2003
Everyone that had it really enjoyed it, even the people that weren't on low carb diets.
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4 users found this review helpful

Chicken Bog

Reviewed: Dec. 26, 2002
All it tasted like was Italian Seasoning. I only used half of what the recipe called for and it was still just overpoweringly flavored like Italian Seasoning. I live in South Carolina and I've had it many times (in cafeterias and in friends' homes), and it has never tasted remotely like that.
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27 users found this review helpful

Brown Family's Favorite Pumpkin Pie

Reviewed: Dec. 23, 2002
This recipe is fantastic! I made it for Thanksgiving and now I'm making it for Christmas! The texture is smooth and silky and the topping makes it memorable.
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0 users found this review helpful

Grilled Chicken Adobo

Reviewed: Dec. 18, 2002
I used brown sugar for the honey, omitted the grilling, and used an additional bay leaf and it was pretty close to the Adobo I grew up with, just a littly oily. I added some chicken breast as well, but found that it was too strongly flavored so next time I'll either use all darkmeat or cut the vinegar a little.
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14 users found this review helpful

Chicken and Dumplings I

Reviewed: Dec. 18, 2002
I used chicken tenderloin instead of a whole chicken and cooked it in broth instead of salted water. I also added thickener, celery, carrots and some pepper to the broth and a little more flour to the dumplings so I could roll them out. It was a good basic recipe.
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18 users found this review helpful

Beer Battered Chicken

Reviewed: Dec. 18, 2002
I have been using this recipe for a few months and it is something both my husband and I enjoy and the leftover batter is just enough for a side of fried mushrooms. However, we always add salt, pepper, and a little garlic powder to the 1/2 cup of flour used for dredging, and usually end up using about 3/4ths of a cup of beer.
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25 users found this review helpful

 
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