chibrook Recipe Reviews (Pg. 1) - Allrecipes.com (11199134)

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Shrimp Scampi Bake

Reviewed: Sep. 28, 2014
Delicious! Like other reviewers, I halved the butter. I also added 1/2 cup white wine, 1/2 tsp. Old Bay and 1/ tsp. red pepper flakes, and was more generous with the garlic (because we love it). I was so surprised to love this as I don't like mustard - but I didn't even taste the mustard (and I still used two tablespoons of dijon as called for). I didn't measure my lemon juice - I squeezed one whole lemon. Since I was doing the roasted asparagus (from this site) and some frozen garlic bread which both called for 425 degrees, I opted to do the shrimp at 425 as well. Using large shrimip, 12 minutes was perfect for both the shrimp and asparagus. As an aside - I impetuously put a bunch of fresh spinach on the bottom of the pan before placing the shrimp and pouring the sauce over (to use up 1/2 bag I had on hand). After baking - tossed all with some cooked pasta and even my non-spinach lovers in the family gobbled it up. Try it! If you prepare your shrimp the night before (and I take the tails off too) - there's no reason you can't get home from work and have a delicious dinner on the table in 30 minutes. Love it!
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Simple Garlic Shrimp

Reviewed: Oct. 14, 2013
Very good! Since I didn't have any capers I used a little juice from a jar of green olives. I used dried parsley as I didn't have fresh. Delicious but I would have like more sauce - so next time I think I will double the butter and lemon juice and (caper) juice. May add a little white wine as well. Make sure all of your ingredients are measured out and ready to go - no time for measuring once you start! Very nice video too! Thanks!
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Simple Garlic Shrimp

Reviewed: Oct. 14, 2013
Very good! Since I didn't have any capers I used a little juice from a jar of green olives. I used dried parsley as I didn't have fresh. Delicious but I would have like more sauce - so next time I think I will double the butter and lemon juice and (caper) juice. May add a little white wine as well. Make sure all of your ingredients are measured out and ready to go - no time for measuring once you start! Very nice video too! Thanks!
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Creamed Chicken over Toast

Reviewed: Oct. 10, 2013
This was delicious! I served it over toast with green beans on the side. I did substitute broth (which I had on hand) for the bouillon + water. So yummy! My teenager wants this to be a staple meal!
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Lemon Thyme Chicken Tenders

Reviewed: Oct. 9, 2013
I didn't have fresh spices - so used a tablespoon of garlic powder and a tablespoon of thyme. I used 1/4 cup of bottled lemon juice. It was delicious! I think I will cut back just a tad on the lemon juice next time - but even with the dried spices it was very good. Thanks.
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Lemon Thyme Chicken Tenders

Reviewed: Oct. 9, 2013
I didn't have fresh spices - so used a tablespoon of garlic powder and a tablespoon of thyme. I used 1/4 cup of bottled lemon juice. It was delicious! I think I will cut back just a tad on the lemon juice next time - but even with the dried spices it was very good. Thanks.
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Chops in Mushroom Gravy

Reviewed: Jan. 30, 2010
Loved this! So simple and delicious! Have to make mashed potatoes for that yummy gravy. I didn't have the problem of another review with my butter separating in the gravy, as my butter had pretty much been used up in browning the chops and sauteing the onions. I removed the chops when I added the soup and milk and was able to scrape up all those brown bits from the pan - the gravy became a wonderful color and just the right consistency too. Then I returned the chops to simmer. Added a little garlic powder along with the salt and pepper. I'll definitely be making this again. Thanks!
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Creamed Chicken over Beans

Reviewed: Jan. 22, 2010
This was delicious! I served it over toast with green beans on the side. I did substitute broth (which I had on hand) for the bouillon + water. So yummy! My teenager wants this to be a staple meal!
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Lemon-Butter Snow Peas

Reviewed: Jan. 21, 2010
I followed the recipe exactly and they were so delicious! Thanks!
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