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    Dr. Carrie

    Ottenburg Belgium

    Chef #359833

    Ottenburg Belgium

    Joined: Oct 05, 2006

    Birthday: Jan 28

    13 reviews by Dr. Carrie

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed Mary's Chicken
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      |  By Capncrunch

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    Aug 13, 2009 on Food.com

    Recipe #72085

    Reviewed Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard
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      |  By ~TigerJo~

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    "Fantastic flavor. I used wild Alaskan sockeye salmon. Really easy to throw together, and even though i made it, the sweetness was very subtle and "unexpected". I'll definitely be making this one again. Thanks!"

    Jul 15, 2008 on Food.com

    Recipe #108775

    Reviewed Rachael Ray Lemon Chicken (30 Minute Meals
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      |  By AZRT

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    "This was fantastic! I added the juice of half of a lemon to the sauce because I was a little nervous about people saying it was *too* sweet. It turned out wonderful (If you like these kind of sweet-sauce chinese dishes. Just as good or better than lemon chicken at our Chinese take-out, plus the meat wasn't fried which makes a really bad for you..."

    Mar 30, 2008 on Food.com

    Recipe #112566

    Reviewed Polenta Florentine
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      |  By DreamoBway

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    "Super tasty, and very easy! I didn't have the Italian seasoned tomatoes so used diced tomatoes plus some oregano and basil, and I used a box of polenta mix instead of plain ol cornmeal. Turned out perfect. I used almost the whole amount of spinach (think I used one 18 oz "family size" package and it was fine. Made it more of a spinach dish; ..."

    Mar 3, 2008 on Food.com

    Recipe #277826

    Reviewed Bow Ties With Peas and Shrimp
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      |  By Manami

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    "This was ok; a little bland for my taste, and WAY too many peas. I used some extra mushrooms and some julienned carrots which I cooked along with the onions and mushrooms. Next time I will use about 1/4 the amount of peas and add some more zing - maybe some Old Bay seasoning, or cayenne? Not sure. I'm still learning how to cook, so this was a ..."

    Feb 14, 2008 on Food.com

    Recipe #202998

    Reviewed Pasta with Scallops and Lemon Butter Mustard Sauce
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      |  By Kasha

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    "I thought it was delicious. I added some garlic in at the beginning, otherwise stuck to the recipe. I didnt think it was too tangy at all. But I used exactly 1/2 tsp lemon zest, and I let it reduce for quite a while. A keeper :"

    Feb 5, 2008 on Food.com

    Recipe #68486

    Reviewed Not-Sagna Pasta Toss
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      |  By Smilyn

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    "Easy to make and makes a LOT of food. I followed the recipe pretty exactly except that the crushed tomatoes I used seemed a bit more "diced" and less smushed, and I added some mozzarella cheese. Very tasty but it seemed to be missing a little something. Maybe next time I'll add more red pepper flakes and more worcestershire sauce. I wasn't blo..."

    Jan 26, 2008 on Food.com

    Recipe #202735

    Reviewed Polish Stir-Fry- Rachael Ray (Vegetarian Version
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      |  By VegSocialWorker

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    "i was a bit hesitant, even as it was finishing cooking, but this was really good! I ended up kind of overcooking the bottom of the pierogies but they were still good. I couldn't find Kale anywhere so I used big spinach leaves and it was quite good. I also used regular kielbasa. Very hearty meal. Thanks :"

    Jan 26, 2008 on Food.com

    Recipe #143507

    Reviewed One Dish Scallop Meal
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      |  By Dannygirl

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    "This was great; so flavorful and hardly any fat. I omitted the celery and green peppers but it was fantastic. Easy to make, made a ton of food. I could see this being really tasty with chicken as well (my husband's not a huge scallop fan but he enjoyed it. Has a real southwest-y flavor, with all the chili powder and cumin. Will definitely make ..."

    Jan 19, 2008 on Food.com

    Recipe #57098

    Reviewed Salmon With Pesto Crust
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      |  By ChefDebs

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    "The crust was excellent - I didn't make the sauce but the crust topping was a definite keeper! I didnt have any lemons so used just a bit of lemon juice and some salt."

    Jan 14, 2008 on Food.com

    Recipe #130533

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