matgurl Recipe Reviews (Pg. 1) - Allrecipes.com (10149312)

Caesar Hot Artichoke Dip

Reviewed: Dec. 5, 2010

doubled the recipe with ease, used lo-fat dressing, mayo & sour cream, a can of diced toms w/ garlic & onion but no swiss cheese (forgot to purchase). super good. i suggest using a good quality caesar like cardini's.

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5 users found this review helpful

Simple Arrabbiata Sauce

Reviewed: Aug. 15, 2010

followed exactly except i used two 16oz cans of diced tomatoes. i pureed 1 and left the 2nd diced. i did add a teaspoon of sugar as i find it eases the tanginess of canned tomatoes. oops, i did start with a saute of minced onions so i did two wee changes. but the end result was terrific, delicious wonderful flavor.

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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Jun. 28, 2010

deeeelicious!! yummers, i am scarfing a bowl in between typing. i didn't use the amount on olive oil called for and i used orange lentils instead of green but still yum! i can't believe the stated calorie count, yikes, doesn't seem right. oh well, i use fage non-fat yougart so i'm not worried. also, i did use a chicken stock to cook the lentils in & also dash of cinammon when i cooked the onions. you must do this! and the yougart. tasty!!

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Israeli Salad

Reviewed: Jun. 20, 2010

i visited Israel in June and nearly every meal came with this type of salad, even breakfast! even so, i have made this many times and usually emulsify the olive oil, lemon juice, garlic, salt & pepper and then drizzle that over the mixed veggies. blending it helps intensify the flavor IMHO. a tip i learned in Israel is to grate the lemon peel of the lemon used. again, the flavor is just kicked up a notch. nice if you like lemon as I do. (7/11) --so i made this and immediately ate a big bowl with a panzella cracker. just super fresh, clean flavors, delicious. i used persian cukes & followed recipe exactly. while licking the bowl it occured to me that chick peas and some feta would make it spectacular. and that second bowl was indeed. (oh yeah, fresh tomato was the only item i didn't have. i did have a can of muir glen diced toms but decided to wait until i put everything else together. honestly, i thot it was perfect w/o them. i only drizzled olive oil as well.)

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Savory Sweet Potato Salad

Reviewed: Jun. 3, 2010

so here's what happened when i made this for dinner tomorrow night...i mindlessly peeled and cubed my sweet potatoes BEFORE cooking them. and the finished product was green, yes, people, green potatoes, i am not kidding!!! but i proceeded with the recipe as written. and despite the green color the final outcome was very tasty. i look forward to dinner tomorrow! i will post a photo b/c it is rather amusing.

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7 users found this review helpful

Swiss Chard with Pinto Beans and Goat Cheese

Reviewed: Jun. 3, 2010

sooo tasty! made very small changes - black eyed peas, no butter, more tomato and chopped the stems, quickly steamed in microwave before adding to saute. although i added the goat cheese it doesn't need it IMHO. besides, without it (and butter), its is totally vegan, yay! leftovers are my lunch & i am salivating just thinking about it...yummers!

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6 users found this review helpful

Peach Cobbler I

Reviewed: Jun. 3, 2010

as tasty as the reviewers have said. i made mine with frozen (thawed) peaches and mangoes. due to posted comments i also doubled the dough for an 8x8 glass dish. i didn't need all of it but i wanted to have enough to cover the fruit mix. also, to cut calories i used 2tbspns of butter and i used less sugar (turbinado sugar, less processed than white sugar that has a honey flavor). next time i will use whole wheat flour so i don't feel so guilty! served w/ vanilla frozen yougart. my ice cream loving family didn't even notice the difference.

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5 users found this review helpful

Easy Roasted Pork

Reviewed: May 26, 2010

so i doubled the recipe exactly as written, didn't change anything. however, i used my slow cooker and wasn't really happy with the outcome. flavorwise it was delicious but the pork was not moist or fork tender. dunno what it is but i can't seem to get good results when i use the darn thing to cook pork (we don't eat beef). my roast was 2.3 pounds and i cooked it for nearly 5 hours on high. it was almost overdone even though there was plenty of liquid. but i'm going to make this again in the oven. anyone care to comment/advise on why i can't seem to get a moist tender pork roast using the doggone cooker? it is most frustrating!! i'm inclined to throw the darned thing away! and its only been used 3x!!!

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Chicken Breast Cutlets with Artichokes and Capers

Reviewed: Jan. 22, 2010

my little family loved this. i followed the recipe exactly as written using wheat flour. i thought the flavor was nice but the sauce did not thicken up as i expected it to. still, i would make again with some corn starch standing by and without the butter at the end. i served it with jasmine rice and steamed veggies. tasty, easy, light meal, fairly healthy to boot!

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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 11, 2010

my $23 organic farm raised pork tenderloin ruined!!! i agree with a previous comment that it tasted like beef. and not a very good beef at that. since i'm a newbie slow cooker user -- and even then i've only used it to make soups -- i followed the recipe as directed except for worchestire sauce instead of soy. and yes, i used good wine and fresh garlic. what a major disappointment.

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Homemade Black Bean Veggie Burgers

Reviewed: Jun. 25, 2009

super good flavor, really tasty. easy to put together but it does take time to let the beans & veggies drain. and i froze the patties for several hours, about 4. otherwise, i followed the recipe almost completely, only changes were oats instead of bread crumbs, 1 egg white instead of whole egg. i found the consistency fine to work with...only criticism is that cooking took longer than i expected. definitely going to make again but next time i make them i am going to add brown rice.

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Caramelized Brussels Sprouts with Pistachios

Reviewed: Jun. 8, 2009

made these last night and they were terrific!!! changes were few; used olive oil/butter combo, balsamic instead of red wine vinegar, and pecans (that i toasted) instead of pistachios. also, i used splenda brown sugar as that was the only sugar i had on hand. i also cut the sprouts in half. these were so, so, sooo good. and super easy. can't wait to make them again.

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Smashed Cauliflower

Reviewed: May 8, 2009

i gave 4 stars b/c i didn't follow the recipe exactly. but it was super duper yummy how i did it. i sprinkled the cauliflower with garlic powder and microwaved steamed in boullion till soft. then i processed adding small amount of liquid (probably little less than 1/4 cup) and about 1/3 cup shredded parmesan, approximately a tablespn butter (smart balance), salt & pepper. we loved it! very tasty and we thought it really did taste like mashed potatoes.

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Tangy Mediterranean Tuna Salad

Reviewed: Apr. 21, 2009

this was exactly what i wanted, very tasty...i wanted kind of a simple nicoise salad type tuna salad and this was it. after tasting the initial combination with only 1 tblspn of olive oil, i did add garbanzo beans for fiber. eaten with low-fat triscuits made for a very nutritious, low-cal, low-fat light lunch/snack.

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9 users found this review helpful

Easy and Delicious Chicken and Rice Casserole

Reviewed: Mar. 12, 2009

my rating prolly isn't the most fair b/c i didn't follow the recipe. but i did so based on reviewer comments. worrying about sodium i omitted the soup mix. probably a mistake b/c it needed salt. also, i used a can each of low-fat cream of mushroom and low-fat cream of chicken with about 2.5 cups of water. lastly, i used brown rice instead of white rice, and mixed in some herbs d'provence and onion powder. i baked in an 8x8 ceramic dish covered with foil. but holy cow, it took over 2 hours. however, end result was tasty moist chicken and yummy creamy rice. next time i will make in my slow-cooker on high for 4hrs. and i will also add the soup mix b/c it needs some salt!!

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Burrito Pie

Reviewed: Feb. 27, 2009

to cut fat use ground turkey breast and low-fat everything else except tortillas, they get mushy. also, no taco sauce. use plenty of southwest type seasoning (penzey's) and 7oz can of green chile for meat. 1 can of rotel for beans. 1 package of chez and only 6 tortillas. so easy. bake and let sit for 15 or so minutes. serve w/ lo-fat sour cream, shredded lettuce & salsa on the side. yumyum

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Quick Eggplant Parmesan

Reviewed: Nov. 18, 2008

i agree with "grammy" below completely. my first time making eggplant parmesan and it was so easy! it was delicious, too. my only problem was the breadcrumbs kind of fell off and consequently got charred despite my trying to scoop them out of the pan - that isn't a fault of the recipe as much as user error, haha. hummy totally loved it so its goes in the keeper box.

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Chris's Incredible Italian Turkey Meatloaf

Reviewed: Nov. 13, 2008

definitely yummers! easily halved the recipe -- just scale for 3 instead of 6. (btw, 2 italian sausages equal half a pound. i used jennie-o turkey italian links) beside that i followed the recipe exactly, well, except i didn't use any milk. oh, and i sauteed the onion & fresh garlic instead of using powder --the texture was perfect, the taste outstanding. my family loved it. i'm looking forward to a sammie for lunch! yum

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15 users found this review helpful

Chile Garlic BBQ Salmon

Reviewed: Aug. 27, 2008

wowie-kazowie this is delicious. had to update my review as i have become accustomed to making it w/o the lime or green onion. otherwise, i always double the remaining ingredients but add a wee bit more sugar (splenda brown sugar), a glug of olive oil and dollop of water. i'll use half for a marinade and the other half, please try this, i use for sauteed zucchini. i usually let the salmon marinate while i cook my jasmine rice (takes about 50mins so its a perfect timer) but try this as a cooking sauce for zucchini. start your saute with olive oil and minced garlic. add your zucchs and cook until al dente then add the chile garlic sauce to coat right at the end. O!M!G! is this delicious!! served with jasmine rice. a totally easy, superb, impressive meal. can't wait to eat left overs for lunch. it is just so delicious, we love this meal. -------------- because i was without, i used no lime, no green onion, no fresh ginger. i did use 1 heaping tspn powdered ginger. and a heaping tbspn of sambal chile sauce due to my preference for POW! flavor. i also added a dollop of olive oil and water then marinaded the salmon for about 90 mins. yummy,incredible, delish, moist flavor. hubs said it was superb. will definitely make again.

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Sesame Seared Tuna

Reviewed: Aug. 27, 2008

so i used it as a marinade and dipping sauce. i used only 1T of sesame oil as i know it can be a wee bit overpowering. also, i used splenda brown sugar and no wasabi. oh, and i didn't have mirin so i used a white meritage. and i sprinkled with sesame seeds after cooking. the flavor was super yummy but lacking the oomph that the wasabi would provide. i'll definitely prepare again with ingredients as outlined b/c i know the flavors will work perfectly.

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