C.Ichiban Recipe Reviews (Pg. 1) - Allrecipes.com (19828522)

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Artichoke Spinach Lasagna

Reviewed: Mar. 7, 2012
4 pieces of advice: don't boil the noodles (put them in raw), add some chopped carrots along with the onions and garlic for more "meatiness", use 1 bag fresh spinach, replace rosemary with basil. It turned out spectacularly!
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Goat Cheese and Spinach Turkey Burgers

Reviewed: Jan. 30, 2013
Reviewers who sauteed the spinach first, I don't see any reason to do that....I used about half a bag of fresh chopped spinach and mixed it right in with the goat cheese and 1 lb of turkey meat. I did, however, add a few spices like onion powder, garlic powder and black pepper, and added an egg and a little bread crumbs. Broiled in the toaster oven for about 25 minutes, it made 4 patties. It was super delicious. Even my husband gobbled it down (although he did top his with a piece of bacon, hehe)
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Grandmother's Pound Cake I

Reviewed: Sep. 16, 2011
When prepared as written...not *quite* dense enough to be a pound cake that would be suitable for heavy-duty carving and such, but great to stack as a wedding cake. Be sure to refrigerate overnight before decorating!
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Chicken Piccata III

Reviewed: Jan. 12, 2012
Beware the substitutions! The first time I had it, most of the reviews said to cut the lemon juice, so I used about half of what it called for and a full cup of chicken stock. It was perfect. The second time I subbed wine for the chicken stock, as the recipe says you can do, and used the full amount of lemon juice. With the lemon and the wine and the artichokes, it was WAY too sour! Be sure to stick with the chicken stock and cut down on the lemon by a hair, and you will love this dish! I served over pearled cous cous and it was perfect.
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Microwave Lemon Curd

Reviewed: Nov. 15, 2012
This recipe was as easy as stated, and turned out very nice and smooth. It was perfect for a cake filling, but I would not use this recipe on its own...it's VERY tart. I'd like to try it again with more sugar and see if I get better results that I'd feel comfortable with using for a pie.
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