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

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Chicken Broth in a Slow Cooker

Reviewed: Apr. 25, 2015
This was my first time making broth in the slow cooker. After three hours I removed the meat from the chicken and returned the bones to the slow cooker to continue cooking. I skipped the basil and added peppercorns, garlic, and fresh parsley. This recipe produced a full flavored, delicious broth without having to babysit the stove.
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Lemon Chicken Orzo Soup

Reviewed: Feb. 6, 2015
Homemade stock always makes for a better soup but some soups absolutely need it. I think that this is one of them. The thin broth did not stand up to all the lemon. Also, I had forgotten the strange color that lemon can turn spinach so mine did not end up being a pretty soup.
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I've Lost My Noodle Vegetarian Lasagna

Reviewed: Sep. 6, 2014
I used ricotta instead of cottage cheese and mixed up my own blend of Italian spices. Rather than use slices I made the squash in the traditional way, raking the squash strands from a cooked spaghetti squash. My preferred method of cooking spaghetti squash is to cut it in half, remove the seeds, and bake, cut side down, for about 25 to 30 minutes at 375 degrees. I put half of the squash in the bottom of the pan, added half the sauce and topped with the ricotta cheese mixture. Another layer of squash, more sauce, the Parmesan cheese and some additional mozzarella completed the lasagna. The addition of Italian sausage would be great. This vegetarian and gluten free meal will grace our table again!
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Baked Denver Omelet

Reviewed: Aug. 12, 2014
I made this in a 10-inch round baking dish as directed and found it to be overcooked and somewhat dry. I did take it out at 20 minutes but feel that 400 degrees might be too high of a temperature. If I made this again I would bake it at 350 for about 20 minutes and perhaps use an 8-inch round baking dish. It was tasty, though, and was good reheated the next day.
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Green Power Mojito Smoothie

Reviewed: Aug. 12, 2014
This is one delicious, healthy smoothie! I used frozen pineapple and used the whole lemon and lime, peeled and segmented. Just for the health of it, I used coconut water. It did taste mojito-ish! Fabulous!
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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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3 users found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful
Photo by cookin'mama

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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Photo by cookin'mama

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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Displaying results 1-20 (of 564) reviews
 
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