gapch1026 Recipe Reviews (Pg. 18) - Allrecipes.com (10186321)

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Pepperoni Pizza Pasta

Reviewed: Feb. 13, 2009
I liked the slightly sweet flavor that the stewed tomatoes gave this sauce. Even though I scaled the recipe to half, I used an entire can of stewed tomatoes. Just simmered a little longer to reduce it to a nice thick consistency. Frying the pepperoni for a few minutes and then draining on a paper towel while the tomato sauce simmers really helps reduce the amount of oil in the sauce.
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Lori's Famous Crab Cakes

Reviewed: Feb. 12, 2009
I loved everything about these crab cakes - taste, texture, and that they are easy to make. I did not add the onion powder or dry mustard -just a bit more Old Bay instead - and they were perfect. Thanks for a keeper recipe.
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Matar Pulao (Rice with Peas)

Reviewed: Feb. 12, 2009
Because I used ground spices, I prepared this in a slightly different way. I sauteed a small amount of each spice and the uncooked rice in oil. Then added the water and the frozen peas. The spice combination creates a wonderful aroma while cooking and an interesting mild flavor.
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Carrot-Topped Swiss Cube Steak

Reviewed: Feb. 11, 2009
This is the first cube steak recipe I've made that I've been satisfied with and have wanted to make again. The meat was flavorful and cut-with-a-fork tender. I really liked the veggies, and made double because I think the leftovers will be good as a stand alone side dish. (I did use grated yellow squash instead of celery, and I think next time I might try sauteed mushrooms, too.) The only suggestion/change I would make is to saute the carrots with the onions instead of just adding them to the sauce. Served with garlicky mashed potatoes this was a very mmmm comfort food meal.
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Old-Fashioned Vanilla Pudding

Reviewed: Feb. 11, 2009
I've tried making vanilla pudding before without adding egg, but you just can't beat this recipe. I did scale this up to 3 servings (1 1/2 cups 2% milk) and added one whole egg instead of just the yolk. The texture was perfect. This will be my vanilla pudding recipe from now on when I want a sweet, creamy, treat.
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Mexican Pizza I

Reviewed: Feb. 9, 2009
This recipe deserves a 5 for being so quick and versatile. Plus it's tasty. My variation used some leftover ingredients that I had in the refrigerator plus some fresh ones. I didn't do the extra step of baking this in the oven - just fried the flour tortilla until crisp and topped with refried beans, lettuce, cheese, black olives and picante cream (sour cream mixed with medium picante sauce.)
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Tartar Sauce I

Reviewed: Feb. 9, 2009
I love tartar sauce on fried fish, but always hesitated to buy store-bought because most of it went to waste. This recipe is so great because it tastes good and is easy to scale to just 1 serving if that's all you need! I lightly dusted a tilapia fillet with cornmeal and fried it in olive oil. Served it on white bread with a couple slices of ripe tomato and the tartar sauce.
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Best Burritos

Reviewed: Feb. 7, 2009
Quick, easy, and tasty. I could not imagine using American cheese with a burrito, however so used shredded 4-cheese Mexican blend. I sauteed some green onion in the saucepan before adding the can of refried beans to heat. Also added a tiny bit of lime juice to freshen up the flavor and I ate the burrito with picante sauce. Lots of flavor and I'm looking forward to having the leftovers for lunch!
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Quesadillas I

Reviewed: Feb. 5, 2009
This was a perfect quesadilla. My first with avocado but certainly not my last. Delicious with fresh pico de gallo. (The recipe for pico that I used was from the recipe on this site, Black Beans with Pico de Gallo.
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Mushroom Soup Without Cream

Reviewed: Feb. 5, 2009
This really is a delicious soup - I enjoyed it with a chicken salad sandwich. I opted to add some finely chopped yellow squash instead of leeks and used a combination of garlic, curry, and white wine for the seasoning. Also added about a tsp of flour to the sauteed veggies just to thicken it up a bit as I did not want to puree and lose the texture.
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Authentic Thousand Island Dressing

Reviewed: Feb. 4, 2009
I skipped the black olives but this was still REALLY REALLY good. I only used about half of the mayo but a bit more egg. (Scaled this to 5 servings and ended up with a recipe that used 7/8 egg. I finely chopped 1 jumbo hard boiled egg.)
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Lemon Turkey Stir-Fry

Reviewed: Feb. 3, 2009
I had bacon wrapped turkey tenderloins so diced the bacon fine and fried it along with the turkey - the only other thing I changed was to use fresh broccoli instead of peas. Don't forget the fresh lemon juice! I really enjoyed this taste change from the "usual" stir fry sauce.
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Red Bean 'N' Sausage Soup

Reviewed: Jan. 31, 2009
I thought this soup had a very pleasant taste with slight sweet-sour overtones. The chili-like consistency was nice. However, I agree that this was a bit salty. So I think I'd eliminate the seasoned salt and perhaps use only 2 cups of chicken broth and 1 cup water. I also only used 1 chopped apple in the soup and thought that 3 would have been too many. Instead of italian sausage I used mild roll sausage, so I used Italian Seasoning instead of sage.
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Sweet and Sour Sauce I

Reviewed: Jan. 29, 2009
This was a tasty sauce for cream cheese wontons. I'm sure that the full amount of soy sauce would have been too much for my taste, however. Half was plenty. I also used pineapple juice instead of water. I'd like to try this recipe again using rice vinegar instead of white.
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Herbed Cottage Cheese

Reviewed: Jan. 28, 2009
This was my lite supper tonight - it was good with crackers and a cup of hot tea. Didn't have fresh chives so used parsley instead.
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Honey-Balsamic Vinaigrette

Reviewed: Jan. 28, 2009
I enjoyed the flavor of this vinaigrette as per the recipe, but added just a small amount of sour cream so that the dressing would cling better to my salad greens. My photo is not representative of what this recipe should look like as I also used blush balsamic vinegar instead of the usual dark red.
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Salsa Beef Skillet

Reviewed: Jan. 28, 2009
I used tenderized beef stew meat and it was amazingly tender in about an hour and a half of slowly simmering covered on the stove. If you like to have plenty of tasty sauce to spoon over the rice, I'd suggest doubling the sauce. The lime juice addition at the end of cooking time is a must! This is one of my favorite ways to prepare beef.
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Cinnamon-Raisin Peanut Butter Sandwich

Reviewed: Jan. 24, 2009
I really liked the sweet, creamy taste combo of the peanut butter, honey, and cinnamon, but am a bit unsure about the raisins. I ate my sandwich open-face on toast so mixed the raisins in with the rest. I think next time I'll leave them out...
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Bow-Tie Pasta With Red Pepper Sauce

Reviewed: Jan. 22, 2009
Used a can of white beans instead of the green peas, and a handful of fresh spinach instead of parsley. I thought I was going to need to add cornstarch to thicken the sauce, but after it had simmered for a few minutes with the cooked pasta and the other ingredients, it thickened up on its own nicely. A very healthy but filling main dish and a nice flavor change from pasta sauce made from a tomato base.
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Sugar Snap Peas

Reviewed: Jan. 21, 2009
I like sugar snap peas, and I like roasted vegetables, so I loved this quick and easy way of preparing them. Tossed all the ingredients together in a bowl before spreading them on the baking sheet. Would suggest roasting them about 10-12 minutes, stirring halfway through cooking time.
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