SZYQ1 Recipe Reviews (Pg. 1) - Allrecipes.com (1938903)

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Oven-Roasted Asparagus

Reviewed: Dec. 14, 2014
Made recipe as is. It was good, but seemed a little salty (and I do love salt!). I would omit the salt as the Parmesan cheese will add a salt taste to the dish, but perhaps that is dependent on the type of parmesean cheese used fresh vs. pre-made. If you opt out of adding cheese, add the salt.
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'Calabacitas Guisada' (Stewed Mexican Zucchini)

Reviewed: Nov. 22, 2014
Loved this recipe and it's ease of preparation! There is nothing I would change to the recipe. All the flavors meld perfectly!
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Fresh Broccoli Salad

Reviewed: Nov. 22, 2014
Great recipe made as is. I've had rave reviews each time I make it. If you don't like raisins, try dried cranberries (same measurement as the raisins in this recipe). We have found that we prefer the cranberries over the raisins. The only reason I'm giving this 4 stars is because the recipe does not specify the size of the red onion that should be used (small, medium, large). Perhaps, it would be better to state how much onion, chopped, to use. I've had to eyeball the amount of onion each time I make the recipe and think I have used 1/2 a large or 1 medium red onion--no problems with a strong onion taste.
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Asian Salmon

Reviewed: Nov. 22, 2014
Good recipe and easy to make. Like other reviewers I felt the urge to add some ginger to the marinade. I also doubled the marinade for extra sauce. I think that with or without the ginger, the recipe as is would be fine. If you want extra sauce, double the marinade. If you don't tend to like having extra sauce, use the amounts as written.
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Quick Chicken Piccata

Reviewed: Nov. 17, 2014
Easy and delicious as written (for my taste at least). My husband thought it was a little much on the sour side, but not bad. He still thought the dish was good. Next time I'll leave out the lemon and see if that works. I served the chicken over pasta with some broccoli.
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How to Cook Trout

Reviewed: Feb. 9, 2014
Simple and easy to make, but most of all delicious! I think this could be made with other fish such as salmon, cod, etc.
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Slow-Cooker Pepper Steak

Reviewed: Jan. 11, 2014
I cooked this dish on high for 3 hours and then low for 2 hours (added the bell peppers for the last two hours of cooking to avoid soggy peppers). The beef was a little tough, but the next day it was very soft and tender. The peppers and tomatoes tasted fine with the beef. This recipe is more of a basic beef stew (more like a basic beef soup with unnecessary soy sauce in it, which cannot be tasted at all in this dish). It does not smell bad as noted by other reviewers, and is edible. This dish overall tastes OK, but is not great--on the bland side and in need of more ingredients. Hence, I'm only rating this 2 stars for a stew/soup type of recipe. For the outcome of this recipe being very soupy and bland in taste, you would have time better spent making a different actual beef stew type of recipe. For the reviewers looking for a pepper steak type of recipe you would find at a Chinese restaurant, don't try slow cooking it! Stir fry your ingredients using fresh garlic and ginger, scallions/onions, soy sauce, and maybe even some dry sherry. If you want to add in tomatoes, cut up a few fresh to add to your stir fry along with a little bit of sugar. Don't forget the black pepper too!
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Spaghetti Aglio e Olio

Reviewed: Jan. 5, 2014
This was perfect Chef John! I loved the flavors of the garlic with the Italian parsley and cheese, with just a hint of the red pepper flakes. Who would have thought something so simple could make pasta this good. I tossed in some fresh steamed broccoli, which I found went good with this pasta.
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Hot Spiked Cider

Reviewed: Jan. 5, 2014
I followed other reviews and increased the amount of cider, but I really need to be less fearful and try this recipe as written. I did not think it was too strong and couldn't really taste any of the rum with the additional cider. It was delicious nonetheless with the additional cider and tasted just like the filling of an apple pie to me!
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Soy Sauce Substitute

Reviewed: Jan. 5, 2014
Good flavor for being a substitute of soy sauce. I followed the recipe as stated for the original serving size, but to cut back on the sodium, I used beef broth (no sodium, no msg) and added 1 tsp of salt instead of the water plus bouillon. For my taste preference, this was a little stronger on the vinegar taste. I will cut the amount of vinegar used in half next time. I may use this recipe instead of purchasing soy sauce, tweaking to my taste preferences. If you prefer a sweeter soy sauce add more molasses or brown sugar (I'm not sure if adding more molasses would also increase the thickness of the sauce and soy sauce is supposed to be a thin liquid).
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Chef John's Macaroni and Cheese

Reviewed: Jan. 5, 2014
Delicious made as is! I watched the video and used 12oz of pasta (about 1.5 cups, dry). Next time I will try with 8oz for a creamier mac n cheese. Also, while I did turn off and remove the roux mix from the burner to add in the cheese, my sauce came out a little grainy--after baking for 20 minutes it was barely noticeable. From reading other reviews, it seems to have been due to the cheeses I used (four cheese mexican blend and sharp cheddar--both already shredded) or I added too much cheese in to the sauce (started with adding 1 full cup and then by the 1/2 cup). Another review says the cheese should be added in slowly, 1/4 cup at a time. I will try this recipe again, adding the cheese in smaller increments and maybe even shredding the cheeses myself.
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Lime Cilantro Rice

Reviewed: Jan. 4, 2014
I found this recipe to be perfect as is as far as the ingredients and measurements. I ended up only using about a 1/4 cup chopped cilantro since that was all I had left on hand and felt that the rice could have used more. Hopefully next time I will have enough cilantro to do the full 1/2 cup. In reading the other reviews mentioning mushy rice, I did saute the rice in 1 tbsp. oil first (used olive oil) until the rice was becoming translucent/starting to lightly brown. Then I added the water (you could use chicken broth too). The rice came out perfect and fluffy. My total cook time was 25 minutes, but I suspect I had the heat too low. Thanks for the sharing the recipe that reminds me of Chipotle's rice!
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Slow Cooker Beef Pot Roast

Reviewed: Nov. 12, 2013
This is the only pot roast recipe I will ever use! I omitted the mushrooms since my husband does not like them and added 4 potatoes, peeled and cubed.
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Pork Chops with Garden Rice

Reviewed: Oct. 12, 2013
I used a can of Rotel diced tomatoes to just because we felt like some spice. I did add garlic powder to the pork chop seasoning, but otherwise followed the recipe as is and it was delicious. I'm sure it would be fine to make as written, we simply adjusted the recipe slightly to suit or taste buds when I made this.
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Simple Whole Wheat Bread

Reviewed: Feb. 5, 2013
This recipe made 3 loaves. I made the bread over Christmas and had people asking me for the recipe! I've never had homemade bread before and thought this was the best tasting bread.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Feb. 5, 2013
Excellent! I did cut down the salt to 1/2 tbsp., but otherwise I made the recipe as is. I think I could have used a little less salt and it would have been fine. The roast was a little spicy, but nothing overbearing, at least not to my husband and I.
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Ellen's Chicken Cacciatore

Reviewed: Nov. 12, 2012
This recipe is easy to make, delicious, and even better--it's only 6 points on Weight Watchers according to the nutritional information on this site. I didn't realize I was down to 1-14.5 oz can of diced tomatoes and used some jarred pasta sauce for the rest of the sauce (about 12oz). Since my husband hates mushrooms, I threw in a bag of frozen petite peas. The end result was delicious! It seemed there was too much sauce though and that's my fault from the modifications I was forced to make. I'm sure it's fine though making the recipe as stated and can't wait to try making this as is again!
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Chicken Pot Pie IX

Reviewed: Oct. 30, 2012
I made this as is before and thought it was missing a few things. This time, I seasoned the chicken with a little salt, pepper, poultry seasoning, marjoram, and rosemary. I did add 1 bay leaf to the pot, 2 cloves of garlic, and added onion that was left over from what was needed to make the sauce mixture. With my additions, I thought the pot pie came out great!
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Stuffed Mexican Peppers

Reviewed: Oct. 29, 2012
This recipe is a keeper! You can use whatever kind of cheese you want--we had chunk cheddar cheese and cut it into cubes. I made the recipe as is, except I did saute 1 small onion and 2 cloves garlic (minced), and then added the ground beef to cook.
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Simple Beef Flavored Gravy

Reviewed: Sep. 24, 2012
1 onion seemed to be too much onion, so I scaled down to 1/2 an onion and the gravy had a strong taste of onion still (I did make sure I sauteed the onion first in the butter until soft/tender). I used a medium sized yellow onion. If you really like the taste of onions in your gravy, then this recipe might be ok for you, it just wasn't to our liking. Follow the other reviews on instructions to make the gravy (making roux first, then add your liquid and bouillon).
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