Greenleaf Faerie Recipe Reviews (Pg. 1) - Allrecipes.com (10126791)

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Salmon and Shrimp Cakes from Chef Bubba

Reviewed: Jan. 5, 2014
Great seafood option! Shrimp and salmon are about the only two seafood items my husband will eat, so I was really happy to find this recipe. I did find it was lacking a bit of flavor after baking, so I sprinkled with salt and Old Bay. Next time, I will add 1 teaspoon of each to the recipe when mixing and will probably add a dollop of lemon juice as well. Used Panko instead of whole wheat bread crumbs and omitted the jalapeno because we don't care for it. I ended up with 9 medium size cakes, baked at 400 for 25 minutes. Perfection. Thanks so much for posting this recipe.
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Simple Garlic Shrimp

Reviewed: Dec. 11, 2013
With high heat, the shrimp overcooks, as mine did. Should've cooked over medium heat. The overcooked shrimp is the only reason I couldn't give 5 stars. Other than that, this recipe is absolutely fantastic and delicious. I used only 2 tbl lemon juice and substituted 1/4 cup diced roasted red peppers (from jar) for the red pepper flakes (personal preference). Those were my only changes. Do NOT skip the brine. It's a vital part of the overall flavor. Next time, I would skip directions #1 and 2, beginning with #3, adding the butter and shrimp to that line. I would also cook no higher than medium heat for the entire recipe. Served this over linguine. I only wish there were leftovers for today, but sadly we ate every last morsel. Thanks for posting the recipe! It's a keeper!
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Garlic Cheese Grits with Shrimp

Reviewed: Dec. 5, 2013
Best. Recipe. Ever. Period. To have my husband moan "this is delicious!" is a rare event. This recipe got that response. As others suggested, used chicken broth for grits. Also, used whipped cream cheese to replace processed, used 1 can Hunt's diced tomatoes with garlic, basil and oregano to replace tomato. Used garlic powder in grits and minced garlic in shrimp. This is just unbelievably good. Seriously. So good, that I hang my head in shame and admit, I went back for seconds. Like, an entire plate of seconds! LOL. Thanks for sharing aweaver!
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Chicken-Prosciutto Bundles

Reviewed: Sep. 27, 2013
Slight variation. Had boneless skinless thighs. Unfolded them. Took a slice of smoked gouda cheese and laid across length of bottom of thigh. Sprinkled with salt, pepper and dried basil (didn't have fresh), then took the prosciutto and slid it underneath (to top of thigh), rolled it up, secured with toothpicks, drizzled with olive oil and baked at 375 for 30 minutes. Perfecto! The gouda was perfect for this. It's a very slow melting cheese so there was no mess. Just perfect melt after the 1/2 hour bake-time. The only thing I might do differently next time is to pound the thighs more flat. They weren't thick enough to cut a pocket into. Thanks for the recipe. Hubby loved it!
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Cheddar Onion Drop Biscuits

Reviewed: Jul. 17, 2013
Made the biscuits considering revisions made by other members, also changed to 8 servings. Added about 2 tablespoons more buttermilk (used white vinegar/milk), also added garlic powder and a little Old Bay when mixing dry ingredients, then sprinkled kosher salt on top of biscuits prior to baking. These were fantastic and super easy to make! Moist, delicious biscuits. 14 minutes bake time exactly for me. Just had a leftover one with breakfast. Yum! Thanks for posting the recipe. My husband thanks you, too. ;)
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Chef John's Salmon

Reviewed: Jul. 8, 2013
I really enjoyed this flavor profile. I made up some scallops in a separate baking dish and baked the same time as the salmon. It took my convection broiler 7 minutes total, but still didn't get the browning, not sure why. I turned to convection oven @ 350, baked for about 8 minutes, still not cooked through. Bopped to 400 and it took an additional 5 minutes. So much longer cooking times than stated in recipe, but the recipe is well worth trying if you amend your cook time and temp. Thanks for the recipe.
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Microwave Corn on the Cob

Reviewed: Jul. 8, 2013
OMG, so much better than boiling! Took another member's advice. For 3 ears, wrapped in dry paper towels, wet the paper towels, put in micro for 4 minutes, turned over, 4 minutes longer. Left for about another minute and then unwrapped. So delicious! Sweet, tender, just perfect. Even my husband, who hates anything cooked in the microwave, said it was a lot better than boiled. Thanks so much!
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Creamy Green Beans Parmesan

Reviewed: Jun. 25, 2013
I printed out this recipe at work so I could make these to go with dinner last night. I drove home only to realize I left the recipe on my desk. Had to try to remember the ingredients and it looks like all I forgot was the milk or cream. I steamed my haricot verts in the micro for 4 minutes, while I melted some butter in the pan. Tossed in some nutmeg and parmesan, enough to coat but certainly not enough to become a sauce. Stirred the beans into that buttery goodness, sprinkled with coarse ground black pepper and kosher salt and they were delicious!!! I was only sorry that my husband loved them as much as I did, because there were none left when I went back for seconds. LOL. So, if you want a lighter version, do what I did by mistake. Great recipe!
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Easy Weeknight Tuna Pot Pie

Reviewed: May 9, 2013
I wanted to love this recipe. I was excited to finally have a tuna casserole without noodles. But this fell far short. Extremely bland and the ratio of crescent roll topping to filling is WAY off. I would've had to at least triple the filling amount in order for the topping to be balanced with it. Made as directed, tasted filling prior to baking, no taste really. Added garlic powder, kosher salt, cracked black pepper, parsley. Helped some but it would have had to have been put in the mix originally, not as an afterthought. Might make again with many tweaks but sorry, this did not work for us. :( I did note that many of the 4-5 star ratings were only after people amended the original recipe and instructions. That's not really fair. You need to rate based on the original, then you should offer your modifications and what the rating "could" have been. Just my 2 cents.
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Cheesy Scalloped Potatoes with Ham

Reviewed: Apr. 4, 2013
Gave 5 stars even though I feel it was a little weak with amounts of spices added. I had to up the salt, pepper, garlic and onion powders substantially. This was a fantastic way to use pretty basic ingredients. Other than upping the spices, I also changed the method of cooking, otherwise, we would've been eating too late at night. I cut the potatoes, onions and ham into small chunks, parboiled the potatoes, then melted the butter in a large stew pot and steamed the onions and potatoes until cooked. At the same time, I made the sauce as recommended in a sauce pan. When the potatoes and onions were cooked through, I tossed in the ham and mixed in, then I added the sauce and stirred that through. That's when I noted that it was kind of bland and more than tripled the garlic and onion powders and doubled the black pepper and salt. No baking involved at all. This was really tasty and a lot quicker than the original recipe would've been. Thanks very much!
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Garlic Shrimp and Cheesy Grits

Reviewed: Feb. 23, 2013
Since there were two components to this recipe, I had to average out my rating. I could only give 2 stars. Although the final taste of the grits were very good, I had to add 3/4 cup more liquid to have them come out correct. With 3 cups liquid, they would have finished hard instead of cooked through. With regard to the shrimp recipe, 1 onion is way too much onion. I liked the garlic but they really needed salt and pepper to elevate the taste. Garlic powder may have functioned better than minced garlic with the shrimp. A dash of hot pepper couldn't save them. I really wanted to like this and I think you've got a good start but, as written, your recipe didn't work for us. Thank you.
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Quickie French Onion Soup

Reviewed: Feb. 18, 2013
5 stars for my husband's raves alone! LOL. French Onion is his favorite soup and he had TWO bowls of this for dinner. Slight changes to the original recipe on my part. I put in 2 onions, used 1/2 tsp black pepper, 3 tblsp butter, did not fry garlic and used low sodium non-fat broths. With health issues, I had to bring sodium way down. Thanks so much for this recipe. He's already informed me I'll be making this again. :)
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Unbelievable Chicken

Reviewed: Oct. 16, 2012
Fantastic! This truly is unbelievable, as well as versatile. I tweaked the ingredients only slightly, due to ingredients on hand and personal taste. Used only 1 tblsp mustard, and 1 tblsp each lime juice and lemon juice (bottled). Used boneless, skinless thighs. Baked at 350 for 15 minutes! Done! The perfect balance of sweet and sour, this recipe excites every taste bud. Thanks for posting it.
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Tarragon Lover's Scallops

Reviewed: Sep. 12, 2012
It's always hard for me to find scallop recipes I like. This is a good one. I don't care for wine so didn't use it, but didn't miss it. I did not have the lemon for zest and don't feel that lemon juice would've worked in its place, so did without. Used sea scallops, cut in half (they were huge!) and really enjoyed the browning achieved, although I used less butter and oil than recommended. Nice touch and possibly what other recipes were missing. Served with the mushroom orzo recipe on this site. Thanks Stompy!
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Mushroom Orzo

Reviewed: Sep. 12, 2012
I really enjoyed this. Didn't have pearl onions, so used chopped vidalia. Had some shiitake mushrooms on hand, so used those. Although the end result was quite good, I think I would've preferred this without using the wine. It had too strong of an aftertaste and kind of cancelled out the other flavors rather than enhancing them.
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Sweet Restaurant Slaw

Reviewed: May 30, 2012
My husband went NUTS over this. He prefers mayo based slaws, but certainly didn't complain that I'd balanced out the sweetness with vinegar. Instead of coleslaw mix, I sliced up a fresh head of Savoy cabbage (if you've never tried Savoy, treat yourself). I also chose to add 1/2 cup each blueberries and golden raisins to add color and texture. After reading reviews, sauce consisted of 1 cup mayo, 2/3 cup sugar, 2 1/2 tablespoons rice wine vinegar, 1 teaspoon kosher salt and 3 tablespoons vegetable oil. Sliced onions on mandoline using thinnest setting, also sliced cabbage on mandoline. Never have poppy seeds, but always have celery seed. This was amazing. Lovely creamy sauce, ate slaw right after preparation and it was fantastic. We're looking forward to leftovers tonight.
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Restaurant Style Beef and Broccoli

Reviewed: Apr. 11, 2012
I wanted so much to love this. That much oyster sauce put it into salt overload. In the past, other receipes have called for maybe a tablespoon or two of oyster or fish sauce. I should've known better. Loved the concept. It would've been terrific if I could've figured out a way to get that salt block out of there. Feel free to share remedies for that situation. Will try recipe again after tweaking amounts. Thanks!
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Applesauce

Reviewed: Apr. 5, 2012
Original recipe called for too much water, in my opinion. I like my applesauce chunkier, not soupier. Added more cinnamon, used nutmeg (didn't have cloves), a pinch of kosher salt and brown sugar/white sugar mix. This was my first adventure in making my own applesauce and I was greatly rewarded! Thanks for posting it and thanks to those who shared their revisions.
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Company Cauliflower

Reviewed: Mar. 30, 2012
I had great hopes for this recipe but it didn't work out for us. The overwhelming taste of the sour cream negated any other flavors. I had nothing in my arsenal to counteract the sour cream taste. It was also underspiced. I recommend kosher salt and cracked black pepper, parsley and some garlic powder.
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Sweet and Spicy Sweet Potatoes

Reviewed: Mar. 30, 2012
The hot spices were a little too overpowering and did not balance with the sweet. Otherwise, this would've been 5 stars for us. After tasting, felt it needed a sprinkle of salt and some melted butter to enhance the flavors. I will definitely tweak it to our taste buds. Thanks for posting the recipe.
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