DeeinAustin Recipe Reviews (Pg. 1) - Allrecipes.com (10008389)

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DeeinAustin

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Shrimp Scampi Cheesecake Appetizer

Reviewed: Dec. 31, 2006
Excellent! I used the large and small pre-made crusts and they came out perfectly. I used half n'half instead of cream since the store was out (holiday) and it seemed to work fine. I set my oven to 375 for 25 minutes. I also scaled down the recipe and it definitely makes at least twice as much than the recipe scale says.
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0 users found this review helpful

Layered Seafood Dip

Reviewed: Dec. 31, 2006
I liked this recipe, but changed it a lot, so only gave 4 stars. Like another reviewer, I substited a good zesty seafood cocktail sauce and substited garlic & chive-flavored cream cheese for more flavor. Other changes that made it AWESOME: sweet peppers (yellow, red, and orange) instead of the green. 2 cups of rip tomato instead of 1. I also added black pepper, Vege-Sal, crushed red pepper, paprika, garlic power, and 2 cloves of garlic. By making those changes, it was spicy with garlic and had a great smoked taste. It may be too spicy for some, but we like heat.
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22 users found this review helpful

Simple Southwestern Chicken Salad

Reviewed: Jan. 2, 2007
I liked this recipe. It's fast and easy to make. I used green onions as well. I also added tumeric and paprika for color. It may sound strange, but I also put about 1tsp of lemon juice because it seemed like it was "missing something". The lemon juice blended well and brightened the flavor.
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35 users found this review helpful

Strawberry Angel Food Dessert

Reviewed: May 22, 2008
Great recipe base for almost any whipped topping dessert. I modified a bit. Cubed the angel food cake so I can put into individual serving glasses for guests. Cut sugar by half, used lowfat cream cheese, and added 1 cup sweetened coconut flakes. I also didn't use the glaze. Instead, I thawed 8oz frozen blueberries for 1 minute in the microwave, then mixed with 1/2 cup sugar and sliced strawberries. Keep the juice from the frozen blueberries because it makes a nice sauce to pour over the cake and topping. When serving, I put the small cubes of angel food cake on the bottom of the glasses, drizzled the juice from blueberry and strawberry mix, topped with fruit, then topping, more fruit, then coconut flakes and fresh fruit. The presentation looked very nice and they went very fast.
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1 user found this review helpful

Burrito Pie

Reviewed: Jan. 25, 2009
This was an ok recipe, so I changed it a great deal. I prefer corn tortillas, so substituted those. I also did not add the olives, made my own enchilada sauce, added chipotle in adobe sauce to the beef mixture, and mashed black beans instead of using refried beans. Following advice from another poster, I used two stacks of tortillas for each layer. To make sure it sticks together well, I added about 1.5 more cups of cheese. It came out nicely, but I'm glad I didn't make the recipe exactly as it is on the site.
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1 user found this review helpful

Black-Eyed Peas and Tortillas

Reviewed: Jan. 28, 2009
This is a good recipe. I had to use a little more chicken stock, but the flavor was great.
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0 users found this review helpful

Caldo de Res (Mexican Beef Soup)

Reviewed: Feb. 1, 2009
This is a great recipe because you don't need to change much. I used 1 lb of beef shanks (on the bone) and 1 lb of lean stew meat. Since I used a pressure cooker, I adjusted the recipe to 4 cups of beef broth. Basically, I followed other pressure cooker stew recipes by dredging the meat in seasoned flower, then browning in batches. Next, I sauted the onions and garlic. After the onions were browned, I added the diced tomatoes and beef broth. Cooked it for 15 minutes after it pressured, then added the veggies and cooked for another 10 minutes. It was thicker than most people may like it, so a few cups of water could have been added as well. I personally like thicker soups, so loved the flavor.
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5 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Nov. 2, 2009
These are absolutely perfect. I followed the advice of others and added shredded carrots and cucumber. Didn't do cilantro and mint. The basil was good enough. The sauces were surprisingly authentic as well.
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1 user found this review helpful

Authentic Thai Coconut Soup

Reviewed: Nov. 2, 2009
This was a HIT! Only change was lowfat coconut milk and a ton more red pepper since we like spicy foods. Do NOT omit the lime. It really tops this dish off. We used all authentic ingredients since we have Asian grocers local. The galongal and kaffir lime leaves really make a big difference.
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1 user found this review helpful

 
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