couchspudsrock Recipe Reviews (Pg. 1) - Allrecipes.com (10005734)

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Feta Eggs

Reviewed: Apr. 24, 2014
Great! I used red onion and grape seed oil instead, added 1/2 bell pepper, a clove of garlic, and sprinkled feta and green onion after all was cooked. Made for a beautiful presentation :)
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Chocolate Toffee Crunchies

Reviewed: Dec. 30, 2006
yumm :) in case youre dumb like me, it took me a while to figure out what the vanilla wafers were; i ended up using the nabisco nilla wafers and ground them up in a food processor and it turned out splendidly :) also, when it says spread the toffee evenly over the crust, spread it evenly! i thought i could pour it out and then spread it with my spatula, but it didn't work too well. still, yum!! :)
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32 users found this review helpful

Spinach and Mushroom Quesadillas

Reviewed: Jul. 11, 2009
this was delicious :) i used mozzarella instead of cheddar, though, button mushrooms instead of portabella, and i forewent melting the cheese onto the tortilla in the oven and just sprinkled it over the spinach and mushrooms (on top of the tortilla) over the skillet at the end; i think the mozzarella substitution makes the quesadilla slightly bland (not really salty enough), but topping it with some fresh quacamole (mash avocados, sea salt, lemon, and pepper) does the trick :)
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Lentil Soup

Reviewed: Aug. 18, 2009
this was pretty delicious-- i followed the recipe for the most part but took the suggestion to use lemon juice instead of vinegar (i started with half a lemon, but discovered after a couple bites that I loved the lemon taste and ended up squeezing in an extra lemon or two). I also added some hot italian sausages (mmm!) and used trader joe's "Organic Tomatoes--Diced and Fire roasted with Organic Green Chiles" in place of the canned tomatoes. Will definitely make again. Thanks for the recipe! :)
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Velvety Pumpkin Soup With Blue Cheese and Bacon

Reviewed: Nov. 7, 2009
this soup is surprisingly delicious! the only modification we made was we sprinkled a few chopped green chives on the soup along with the bacon and blue cheese. Delicious! Will definitely make again!
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2 users found this review helpful

Quinoa Tabbouleh

Reviewed: Mar. 12, 2011
this was good! i didn't find it bland and i basically followed the recipe (with some eyeballing of amounts of everything) excluding the carrots (the texture didn't seem to fit in my head). i squeezed a whole lemon, used extra virgin olive oil, and probably did more than a 1/2 teaspoon of sea salt (after reading a couple reviews that said the flavor was a little bland, i decided to go for several dashes of sea salt :P). i'd definitely make it again, but i'm only giving it 4 stars because i feel like it's lacking substance... i.e., it'd make a great side, but i couldn't have this as a meal on its own (and i love vegetables and salads and make meals out of them all the time!).
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Fried Rice Restaurant Style

Reviewed: Aug. 21, 2009
the key to un-sticky fried rice is to use cold rice (i usually make fried rice when i already have leftover rice sitting in the fridge). alternatively, if you're in the mood for fried rice and don't have hours to chill the rice or leftovers sitting in the fridge, try TONIARHODES1's suggestion to put the rice in a large pot (or wok) and stir it around for a several minutes to get some of the water (the factor behind the stickiness) out. ooor... if you have chilled rice and you like your rice semi crunchy, try this with chilled rice! finally, for you garlic lovers, starting with minced garlic (simmer in oil a few seconds before you throw in the veggies) makes this mmm delicious :9 (but less "restaurant style")
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Spicy Garlic Lime Chicken

Reviewed: Aug. 1, 2013
Good! I opted to brine my chicken breast a couple hours before I cooked it (soak in salt water mix -- 1/2 cup kosher salt to 1 quart of water; pat chicken breast dry before cooking) and skipped the salt in the seasoning. It turned out to be a bit on the salty side for the parts of the chicken that were thinner, but perfect for the center (not to mention tender and juicy!). I might reduce the salt in my next brine (1/4 cup), but otherwise would follow the recipe as is (eventually experimenting with using real onions and garlic though). Served over rice with some veggies yum yum :)
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