cookin'mama Recipe Reviews (Pg. 1) - Allrecipes.com (1014309)

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Spicy Bok Choy in Garlic Sauce

Reviewed: Jul. 21, 2014
We have a winner! I had never cooked bok choy before but had to deal with the two heads that came in my friend's share of a CSA while she was on vacation. We loved it! I used slightly less ginger and added shitake mushrooms. I will definitely make this quick veggie dish again!
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Easy Grilled Zucchini

Reviewed: May 10, 2014
Any seasoning will do but we like steak seasoning. Excellent and easy side for a plethora of grilled meats.
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Low Carb Zucchini Pasta

Reviewed: May 10, 2014
My family loves this. I skip the water and just saute the zoodles until crisp tender. These are not meant to be served alone but need a yummy sauce to complete them...think scampi, piccata, or marinara.
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Spinach and Potato Frittata

Reviewed: May 5, 2014
I cut the potatoes into a large dice and used twice as much fresh spinach as the recipe calls for. There are so many things you can do to make this a different dish each time. Ham would be phenomenal as would tomatoes. I finished the frittata in a 350 degree oven. It took about six or seven minutes and it was perfect! Reheated the next day it was still delicious so this would be a perfect recipe to make on the weekend and heat up for busy weekday mornings.
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Simple Deviled Eggs

Reviewed: Apr. 23, 2014
I would have given these three to four stars but I bow to the taste buds of my family and guests who inhaled them. I cut back a bit on the salt and wish I had cut back a bit more. I used dijon mustard but other than that followed the recipe. At first I thought that I did not like the flavor of onion in this recipe but, when I polished off the one egg left behind the day after Easter, I decided that the small amount of onion added a huge hit of flavor.
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Kickin' Collard Greens

Reviewed: Apr. 11, 2014
For so many of my cooking years I avoided making collard greens. Don’t get me wrong, with collards it was love at first bite. I just thought that not being a southerner mine would never be as good as those I had while traveling. Made as written, these are as good as any I have ever had.
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Insanely Easy Vegetarian Chili

Reviewed: Feb. 2, 2014
A local wellness center supplied this recipe to a group of people committed to a ten day regimen of enjoying only healthy, unprocessed foods. This chili was indeed insanely easy, colorful, and very good. I used Trader Joe’s super sweet organic frozen corn in place of canned and added a chipotle pepper for a smokier flavor. Mushrooms add a meaty texture and diced avocados are an attractive and tasty topping.
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Sunday Brunch Casserole

Reviewed: Dec. 26, 2013
Not a glamorous dish by any means, but this casserole is easy to put together and very good. I skipped the dill, subbing some chipotle pepper, used only 10 eggs because mine were very large, and topped the casserole with some extra cheese. It would probably be fine to make the night before and bake in the morning.
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Double Tomato Bruschetta

Reviewed: Oct. 8, 2013
The sun-dried tomatoes added a depth of flavor that can't be beat. I used focaccia as a base instead of baguette slices and it was fabulous!
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Chocolate Covered Potato Chips

Reviewed: Oct. 6, 2013
Excellent gluten free snack! Love the salty/sweet combo!
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Best Chocolate Chip Cookies

Reviewed: Apr. 20, 2013
I made these with mini peanut butter cups and chocolate chips and they still didn’t have much flavor. Nothing stands out about these cookies flavor wise and they get very hard very quickly.
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Salmon with Lemon and Dill

Reviewed: Apr. 10, 2013
Great quick and easy salmon! I used fresh dill and garlic and it was delicious.
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Boiled Water

Reviewed: Apr. 1, 2013
I found this recipe somewhere years ago and used to make it quite frequently. It is just perfect as written; my entire family loves it. Back into the rotation it goes! :)
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Flounder Mediterranean

Reviewed: Mar. 9, 2013
Following the advice of other reviewers I made the sauce as directed on the stove and baked the flounder separately. It came out great! Unfortunately, when I grabbed fresh basil out of the fridge it was far less perky than when I put it away so I had to use dried basil. It was still good, but it would have been infinitely better with fresh basil.
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Restaurant-Style Zuppa Toscana

Reviewed: Mar. 7, 2013
I used fully cooked turkey Andouille sausage so I was able to skip the first step of cooking the sausage. I used homemade chicken stock fortified with a tsp. of Penzey’s chicken soup base instead of water and soup base for a very rich broth. Never having had the soup at the famous Italian restaurant I do not know how this recipe compares, but we were somewhat underwhelmed by this soup. It was good, just not “knock your socks off, can’t wait to make it again” good.
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Asparagus Mushroom Bacon Crustless Quiche

Reviewed: Mar. 4, 2013
My husband said that he thought that this was one of the best quiches he has ever tasted. “Even without a crust?” I asked. He hadn’t noticed there was no crust which proves that this is one very flavorful quiche. I used nitrate free apple wood smoked bacon from Trader Joe’s and 1 cup heavy cream and 1/2 cup 2% milk. I think that using all heavy cream might have made it a tad too rich for our tastes. Reheated gently in the microwave day two it was still just as delicious.
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Baked Potato Dip II

Reviewed: Jan. 29, 2013
Very good! I used low fat cream cheese and my favorite low fat sour cream, Daisy brand, and it was still great. Not being a fan of salt, I used only ½ pack of ranch dressing. I also used Trader Joe’s nitrate free apple wood smoked bacon instead of canned bacon. Quick to throw together and perfect for an afternoon watching football, I will definitely make this again.
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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Dec. 5, 2012
My preferred method of cooking spaghetti squash is to cut it in half, remove the seeds, and bake for about 25 to 30 minutes, so that is what I did. I did not have Italian-style diced tomatoes so I used regular diced tomatoes and ramped up the garlic and the dried spices a bit. Always looking for a way to make a dish as healthy as possible I only used a total of 1 ½ cups shredded aged cheddar cheese. I mixed in one cup of the cheese before baking and sprinkled about a half cup of the cheese on top for the final five minutes. My hubby and I both enjoyed this very much. It is not gourmet by any standards but it is good and healthy comfort food and visually very appealing.
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Chef John's Italian Meatballs

Reviewed: Sep. 25, 2012
Now this is a meatball! These meatballs have a wonderful flavor and are moist, tender, and hold together well. Baking is so much easier than pan-frying meatballs and just as delicious. I skipped the red pepper flakes because I thought that the daughter for whom I prepared these might object and they were still very flavorful. This is a perfect recipe!
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Bacon Ranch Chicken Skewers

Reviewed: Sep. 25, 2012
Thumbs way up for this recipe! It reminds me of another grilled ranch chicken recipe but the addition of the hot chili sauce to my homemade buttermilk ranch dressing for the marinade and the combo of red onion and bacon took them over the top flavor wise. Even with the clear directions it took some time to skewer the chicken with the bacon and onion but it was time well spent. Great!
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