AUBYRD Recipe Reviews (Pg. 1) - Allrecipes.com (1227904)

Mulligatawny Soup I

Reviewed: Jan. 8, 2012

This is 5 stars with a couple of "tweaks". I made it following the recipe as written and found it lacking a little in curry flavor. Then I doubled the curry and added a few red pepper flakes, yum!!!! Thanks for the post.

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Oriental Cold Noodle Salad

Reviewed: Nov. 7, 2011

I likes the mix, but think next time I'll add some ginger and either omit the sugar or cut it in half. Mixed in some edamame red pepper sliced thin, carrots sliced thin and a little onion to make the salad more of a complete dish. Made the dressing in advance so the flavors could mix before putting them on the noodles, really liked the results.

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1 user found this review helpful

Bran Flakes Muffins with Raisins

Reviewed: Nov. 6, 2011

Little dry and cook way faster than the recipe says. Also, if I make them again I'll omit the salt or at least cut it in half. They are convenient at I usually have all the ingredients on hand and I can make a small batch. Worth tinkering with a little to see if I can increase their moistness.

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Easy Pilaf

Reviewed: Oct. 13, 2011

I wanted to serve this with a Mexican meal, so I substituted a little tomato sauce for some of the chicken broth. It's my new favorite Mexican rice. I like to have it without hot spices to balance the hot chilies in other dishes on the same plate.

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1 user found this review helpful

Enchilada Sauce

Reviewed: Oct. 13, 2011

This is fantastic. Made it tonight and served it over some homemade beef enchiladas. It is going into the keeper pile. Next I'm going to try and make some to freeze. If it works I can make enchiladas anytime we want. Yum!

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3 users found this review helpful

Grilled Salmon I

Reviewed: Oct. 8, 2011

Really good and makes a lovely glaze cover on the salmon at cooking. I did sub. lime juice and fresh cracked pepper because I don't keep lemon pepper at home. Otherwise, followed as written. Excellent way to grill salmon.

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3 users found this review helpful

Extreme Veggie Scrambled Eggs

Reviewed: Aug. 21, 2011

I agree with many of the comments here. What a wonderful memory jog to inspire me for this morning's breakfast. I had everything in my refrigerator; even made this type of breakfast before, just wasn't thinking about it. Thanks for the inspiration. By the way, I did use butter instead of olive oil, my preference for eggs.

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11 users found this review helpful

Marinated Beet Salad

Reviewed: Aug. 14, 2011

Overall I thought this was very good. I used fresh beets because I had them and Vidalia Onion fresh from the farm. The mustard flavor was a little overpowering, so next time I may reduce it slightly. It did get better with time for all the flavors to mingle. Thanks for this recipe.

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1 user found this review helpful

Spinach and Orzo Salad

Reviewed: Aug. 12, 2011

I've made this several times and its a great recipe that works well if you want to alter it a little for different tastes or what you have handy. I've used asiago cheese instead of the feta, also different vinegars like white balsamic, white wine and rice wine. Also, not a fan of pine nuts, but almonds go great. If you want your spinach wilted, you can put it in the colandar and then drain the orzo ( you can also substitute a variety of pastas) over the spinach to wilt it without extra cooking. Enjoy.

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9 users found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Aug. 6, 2011

I used Ancho Chili Powder and Nellie and Joe's Key lime juice as we like to reserve our fresh limes for eating plain. Marinated for about 6 hours, grilled with pineapple, zuchini, onion and mushrooms. Hubby was prepared not to like, wound up loving it. Spices blend nicely together.

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2 users found this review helpful

Sweet and Tart Strawberry Salad

Reviewed: Jul. 30, 2011

Interesting if your strawberries don't pop with flavor. Normally I like my strawberries "as is" but when they need something the addition of balsamic vinegar and pepper gives a nice kick.

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1 user found this review helpful

Roasted Red Potato Salad

Reviewed: Jul. 30, 2011

Roasting the potatoes didn't make a big difference for this one to me. I have a similar recipe that uses a combination of mayo, sour cream and horseradish for the dressing; rest of ingredients are the same, and I prefer it.

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1 user found this review helpful

Cucumber Sunomono

Reviewed: Jul. 30, 2011

Fabulous. Hubby is a convert after being reluctant to try. So easy and refreshing. I did have to substitute wine vinegar once and its just as good.

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2 users found this review helpful

Slammin' Salmon

Reviewed: Jul. 18, 2011

Had this on wild sockeye salmon. Marinated about an hour and then grilled, followed recipe as written except for powdered ginger as i was out. Wouldn't change a thing.

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3 users found this review helpful

Roasted New Red Potatoes

Reviewed: Apr. 9, 2011

These are perfect the way they are. I did grind some sea salt and fresh pepper, mix it together and then sprinkle it over the potatoes and oil I put in a plastic bag to coat. They turned out wonderfully, just enough flavor to compliment the grilled chicken and fresh veggie crudities. Even hubby loved them, and he's always resistant to trying new recipes.

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2 users found this review helpful

Roasted Beets with Feta

Reviewed: Mar. 17, 2011

This was wonderful. Flavorful, pretty and easy to boot. I had to substitute garlic, spring onion and a little sweet onion for the shallots, rice wine vinegar for the red wine vinegar and goat cheese for the feta; but it was still terrific. So flavorful I forgot to save the last bite so I could try it cold. Can't wait to do this one again.

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2 users found this review helpful

Creole Okra

Reviewed: Feb. 14, 2011

I've been making a similar recipe since I started cooking. Its great for frozen okra and even better if you can find fresh. Also, you can add a couple of stalks of dices celery to it for additional texture. I also will add browned ground beef and serve over rice for the ultimate in comfort food that still has some spice. Enjoy.

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2 users found this review helpful

Teriyaki Sauce

Reviewed: Jan. 5, 2011

Makes a great, light base for doing a quick stir fry, not too sweet and something I think I can tweak as I get more acquainted with the combinations.

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1 user found this review helpful

Zesty Potato Salad

Reviewed: Jul. 10, 2010

I first saw this recipe in an old Southern Living, then I lost my copy of the magazine. So glad to have it here on the web. Normally I make the typical Southern mustard type potato salad, but this is a wonderful change. We especially enjoy it with fresh shrimp (in Savannah we get lots) and other summer grilled meats.

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1 user found this review helpful