Life Tastes Good Recipe Reviews (Pg. 3) - Allrecipes.com (11294268)

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Basil-Garlic Grilled Pork Chops

Reviewed: Jul. 20, 2013
Super easy and dee-lish! Thanks for a wonderful recipe. I gave 4 stars because cooking them to 145 degrees overcooks them a bit. I cook pork to 138-140 and let them rest 5-10 minutes for best results. Thanks again!
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Lemon Ginger Shrimp

Reviewed: Jul. 19, 2013
Thank you for a delicious recipe. I only made 1 pound of shrimp (that was a mistake!) I kept the marinade the same. I grilled these in my grill pan and they turned out great! I used some of the reserved marinade to season some rice and summer veges. It was a wonderful meal. I look forward to making it again! Thanks for sharing!
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Balsamic Chicken and Fresh Mozzarella

Reviewed: Jul. 18, 2013
Thank you for a wonderful recipe! I made Mama's Balsamic Vinaigrette from this site for the marinade (deelish), and used roma tomatoes. I only marinated for about 5 hours, so I baked the chicken in the marinade at 350 degrees F until temp reached 150 degrees (about 40 mins for thick breasts). Then I covered the dish with foil and let rest for 10 minutes. I followed the rest of the recipe topping with fresh mozzarella, fresh basil, and roma tomatoes and served. The cheese melted slightly from the heat of the chicken and it was perfect! Very refreshing and full of flavor! Next time I will plan ahead and marinate the full time and then cook as directed! Thanks again for a wonderful dish!
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HERDEZ® Lobster Tacos

Reviewed: Jul. 11, 2013
WOW! This is soooo good! I didn't change a thing! I will be making this again and again! and from now on I will always grill my wraps - so good!!
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HERDEZ® Turkey and Zucchini Enchiladas with Tomatillo Verde Sauce

Reviewed: Jul. 8, 2013
Wonderful! Thank you for this delicious recipe! I love it has zucchini in it! I halved the recipe and broiled it get some browning on it after cooking, but other than that I made it exactly as stated in the recipe. This is a keeper! Thanks again!
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JELL-O Patriotic Mini Fruit Tarts

Reviewed: Jul. 8, 2013
This makes a beautiful presentation and is so easy to do and delicious. I made this exactly as stated in the recipe, but next time I would make the pie crust myself. I didn't care for the flavor of the ready made crust, but it was easy to use. I cut each crust into 12 pieces as suggested in the recipe, but I found it cumbersome to put that into the mini muffin cups, so I rolled each piece into a ball and them pushed into the mini muffin cups and pressed up and around to cover the entire cup. This worked well and made for a nicer presentation. I also had to cook the crust for about 20 minutes for it to be nicely browned.
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Weeknight Skillet Fajitas

Reviewed: Jul. 7, 2013
I prefer fresh veggies, but in pinch the Recipe Ready veges are great to have on hand when you don't have time to do all the chopping! This recipe as is is bland, so I seasoned the chicken with salt and pepper and used spinach wraps. I also added cilantro for more flavor, along with sour cream, guacamole, and shredded cheese.
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Chicken 'N Pasta Primavera

Reviewed: Jul. 6, 2013
I prefer fresh veges, but they aren't always available. The recipe ready veges are a nice substitute when you aren't able to use fresh because of the season or a busy schedule. I made homemade Alfredo sauce with garlic and thyme which added great flavor to this dish. I also seasoned the chicken with salt and pepper before searing. This was a quick and easy meal.
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Pizza On The Grill I

Reviewed: Jun. 29, 2013
Awesome! I only needed 3 cups flour for the dough. Be careful to add the salt after you've added the flour or you will kill the yeast. I don't think I can eat regular baked pizza ever again! Thanks so much!
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Seared Scallops with Jalapeno Vinaigrette

Reviewed: Jun. 28, 2013
Superb! The vinaigrette is so flavorful. I think it would go nicely with other proteins too and maybe even add an orange slice to the vinaigrette to add a little sweetness. I am definitely going to be making this again. Thank you, Chef John.
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Burger or Hot Dog Buns

Reviewed: Jun. 21, 2013
My buns turned out great even so I forgot the egg - oops. Thanks for the delicious recipe! I did proof the yeast first in the liquid for about 6 minutes and then I added 1 cup of flour before adding the salt. Salt kills yeast, so you need to be careful and be sure you add some flour before adding the salt. After adding the rest of the flour (it was very humid today, so I probably used about 5 cups flour) and kneading the dough, I did put it in a greased bowl and let it rise for an hour. Then I punched it down and kneaded out the air bubbles and let it rest for about 15 minutes before shaping into the buns. I then let them rise for about 30 minutes. The first batch didn't bake as nicely because the oven wasn't hot enough at 400 degrees, so I upped the temp to 450 and they were perfect after about 10 minutes. I did put a pan in the bottom and poured in hot water at the start of the baking process to get a little steam going in the oven for the baking process. I also did an egg wash on the buns before putting them in the oven so they would bake up golden brown and shiny. They turned out lovely. Thanks again.
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Grilled Pineapple Butterscotch Sundaes

Reviewed: Jun. 21, 2013
I followed the recipe exactly and enjoyed the sauce a lot. The grilled pineapple was just okay for us.
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Tubby's Pesto Panini

Reviewed: Jun. 18, 2013
Great sandwich! Thanks for sharing this delicious recipe. The pesto is so good! I used the Creamy Italian Dressing I from allrecipes.com because it is what I had on hand and I love it! I also used american cheese as I had it on hand, and I seasoned the chicken with salt and pepper before grilling, and I buttered the outside of the bread before grilling. I had to do this in a grill pan and it was still so good! Thanks again.
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Sweet and Silky Strawberry Sorbet

Reviewed: May 28, 2013
Delish and so easy. Thank you for sharing! I halved the sugar as my berries were very sweet already. I reduced the lemon as well - I think I used about 2 tablespoons - I added a tablespoon at a time until it tasted to my liking. I also used another reviewer's suggestion for making without an ice cream machine. I froze it in a parchment lined square metal baking pan and then let it thaw a little and ran it through the blender one more time and froze again. Let it thaw a few minutes before serving and it is smooth and tasty! Thanks again!
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Tilapia Scaloppine

Reviewed: May 22, 2013
This was just okay. It was missing something for sure. It lacked depth of flavor. I think I'll try making this again with some changes and will update my review at that time.
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Spicy Italian Pork Cutlets

Reviewed: May 15, 2013
This is quick, easy and delish! Thanks for a tasty low-carb dinner. Didn't have quite enough of the topping, so I would probably double that next time. I used Sake for the white wine and I didn't pound my chops. I seared them about 3 mins on each side and then simmered in the sauce for about 5 minutes. They were perfect. I only used a small pinch of red pepper flakes and it gave just a hint of a bite - which was nice for us.
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Creamy Italian Dressing I

Reviewed: May 6, 2013
Love, love, love this! Thanks for the delicious recipe. The only thing I will change next time is to reduce the sugar to 1/2 tablespoon. It was a little on the sweet side for me, but most everything is anyway. My husband thought it was perfect! This will be in my fridge always now! I'll never buy Italian dressing again! Thanks so much!
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Easy Tilapia with Wine and Tomatoes

Reviewed: May 5, 2013
Delicious! I gave it 4 stars because I think sauteing the garlic first would be better. It was still a bit raw. I used olive oil instead of butter and 1/2 cup wine (Sake) like others suggested. I wrapped in foil as directed and cooked in the oven at 425 for 20 mins as suggested by other reviewers. It was cooked perfectly (except for the garlic). thanks for the wonderful recipe - I'll definitely be making it again :)
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Grilled Mongolian Pork Chops

Reviewed: May 4, 2013
I really wanted to like this, but it wasn't for us. The flavors didn't work well and the mustard sauce was just too over powering - even in a small amount.
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Sweet Vanilla Cupcakes

Reviewed: Mar. 28, 2013
Loved these! I made them as stated in the recipe, but I did lower the cooking temp to 325 degrees F. I like my cupcakes flatter and lowering the temp gives them the nice flat top I like. I topped them with lemon curb and a homemade marshmallow meringue topping. They are so delicious and just melt in the mouth! Tastes like a lemon meringue pie! Thanks, Marianne!!
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Displaying results 41-60 (of 198) reviews
 
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