Marsha L Recipe Reviews (Pg. 1) - Allrecipes.com (10039311)

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Marsha L

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Vietnamese Fresh Spring Rolls

Reviewed: Mar. 1, 2015
These spring rolls are just like the ones I get at a local restaurant. I did add some shredded carrot, as suggested by other reviewers. Despite watching a You Tube video or two about how to roll these, I struggled a bit with rolling them. Mine looked a bit lopsided and loose but that's the not fault of the recipe! I'm sure that a tightly rolled and uniform looking spring roll takes practice. Great recipe! Thanks!
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Grilled Shrimp with Lemon Aioli

Reviewed: Mar. 1, 2015
I love this recipe. The fairly few ingredients make it a wonderful dish to prepare on the fly, with what's in the pantry. I didn't have fresh tarragon so substituted a slightly smaller measure of dry. It was still very delicious.
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Tacos al Pastor

Reviewed: Mar. 1, 2015
This was really delicious. The chili paste is amazing. Don't skip the pineapple! It really sets off this dish!
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Bacon Crackers

Reviewed: Mar. 1, 2015
These are OK but I'm not wild about them. While I love all the ingredients and am quite and adventurous eater, the taste struck me as a bit strange. Maybe the flavor combination is not my thing.
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Broccoli Cheese Soup

Reviewed: Feb. 27, 2015
This was a great starter recipe. As many folks, I sometimes need to be pointed in the right direction and this recipe did that for me. I made some modifications based on what I had in the house and my own personal tastes. I reduced the chicken broth to one 48-oz container of low-sodium broth. I added two cloves of crushed garlic to the sautéed onions. I used three 10-oz packages of frozen chopped broccoli. At the end of the cooking time, I made a few passes with the hand blender to smooth out the soup but not enough to eliminate the texture. When it came time to add cheese, I used one half pound cubed processed cheese food and one pound of shredded sharp cheddar cheese. And to finish the soup, I added one cup of heavy cream instead of milk. The final modification was that I used potato starch instead of cornstarch to thicken it. Yes, I know it’s not low-calorie or low-fat, but it sure was good. Thanks for the recipe!
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Super-Delicious Zuppa Toscana

Reviewed: Feb. 21, 2015
This was amazing and much better than the restaurant soup! I did rinse the sausage after browning so that my soup did not turn orange. I also used kale instead of spinach. Kale is a bit hardier and does not get mushy.
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Kalua Pig in a Slow Cooker

Reviewed: Feb. 21, 2015
This was pretty good but a little salty for my tastes and the meat was a bit mushy from all that crock pot time. I'll probably make this again but will reduce the salt and cooking time. Maybe crisping up the meat after cooking in a hot skillet will improve the texture some and give it a bit more chew.
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Leek and Fennel Soup

Reviewed: Feb. 21, 2015
This was wonderful! I used a couple of extra leeks and one extra fennel bulb because I had more than the recipe called for and didn't want the extras hanging around in the fridge. I also used low-sodium chicken broth in place of the bouillon cubes and water. The final touch was that I diced some smoked sausage and sauteed it with the vegetables. Yum, yum. This is a keeper! Thank you!
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Cha Cha's White Chicken Chili

Reviewed: Feb. 2, 2014
I made this for my co-wokers for a chili cookoff. I never dreamed that my crockpot would be the first one emptied! As other reviewers have noted, I pureed some of the beans to give the soup a thicker texture. This is a keeper!
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Pecan-Crusted Trout

Reviewed: Feb. 2, 2014
This was really good. It was just a tiny bit on the salty side so next time I'll cut back on the salt a bit. Also, There was not enough crust so I'll make more of that next time as well. I toasted my pecans before I used them which added to the depth of flavor. Overall, a great base recipe. Thanks Devin.
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Miso Soup

Reviewed: Mar. 31, 2013
Super easy and quick! I added some chopped Kombu seaweed also. Thank you for the great recipe!
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Double Layer Pumpkin Cheesecake

Reviewed: Mar. 15, 2013
Yummy! This was a bit of work but so worth it in the long run. Despite my best efforts and all the suggestions, my cheesecake cracked. I let it cool overnight and was able to press the cracks together. I topped mine with caramel sauce and mini-graham cracker squares and the cracks weren't even noticeable. It went for $30 at our office holiday food auction.
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Beef Bulgogi

Reviewed: Feb. 10, 2013
I can't say anything more about this wonderful recipe than others before me. It was truly scrumptious! At the suggestion of others, I used brown sugar instead of white and I also added half an Asian pear, minced. I served this with Gochujang (my new favorite condiment), Kimchi, and black soy beans and green beans as my Banchan. I wrapped the beef in lettuce leaves. Thank you TNCOUCH!
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Artichoke Chicken

Reviewed: Jan. 18, 2013
Simple, very few ingredients, and GOOD! What else could you want? My co-workers begged for the recipe. I simply printed out the Allrecipes page and handed it to them!
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Sesame Seared Tuna

Reviewed: Nov. 3, 2012
This was both incredibly good and incredibly easy. It makes a great work night meal that can be ready in just a few minutes. I double the sauce recipe and have used it with other types of fish too. It would probably make a good base for chicken too (well done of course). Thanks for the great recipe!
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Broiled Scallops

Reviewed: Jul. 8, 2012
These are absolutely fabulous. I sometimes use half butter and half olive oil. I also sprinkle the tops with paprika for some nice color.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jul. 8, 2012
Oh my gosh this is good...but it makes A LOT! Unless you are feeding an army, you might want to scale down the recipe. Also, use a good olive oil as the flavor really shines through.
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Best Guacamole

Reviewed: Jul. 8, 2012
I never make guacamole any other way now. Hint: Add some minced garlic too. Mmmm!
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Cornish Game Hens with Garlic and Rosemary

Reviewed: Jul. 8, 2012
This was excellent. You could really taste the complex flavors.
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