Aimee Bergquist Recipe Reviews (Pg. 1) - Allrecipes.com (10228101)

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Aimee Bergquist

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Pizza On The Grill I

Reviewed: May 29, 2015
Outstanding! I, like many others, was highly suspicious of this actually working, but it did! As close to wood fired as you can get without a brick oven. I did take a shortcut and used store bought dough, but I was more curious about the cooking technique than assessing my dough-making skills. We will definitely doing this again this summer!
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Strawberry Spinach Salad I

Reviewed: Mar. 24, 2008
Excellent salad! However, I did make a few changes: 1) I used half of the amout of sugar called for in the dressing--it would have been far too sweet otherwise; 2) I used white wine vinegar instead of distilled vinegar for a little more flavor; 3) I omitted the sesame seeds out of personal preference; 4) I substituted toasted pecans for the almonds--although almonds would probably be good as well; and 5) I topped everything with crumbled bleu cheese. With these minor changes/additions it was a hit at my Easter dinner table!
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Jimmbo's Garlic Knots

Reviewed: Mar. 24, 2008
My family loved these garlic knots! I must admit that I used an 11 oz. can of refrigerator breadstick dough in place of the pizza dough, and it worked just fine (I didn't want to bother with rolling out the pizza dough)--tie each pre-cut strip of breadstick dough into a knot and bake at 375 until golden (about 12 minutes). The only other thing I would mention about this recipe is that I don't think you need nearly the amount of topping (garlic, cheese, etc.) that is called for--most of it won't stick to the amount of knots you will make. I had a lot of topping left over at the bottom of the bowl after spending quite a while mincing all that garlic. Nonetheless, great flavor, and now a family favorite in our house!
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Quick and Easy Taco Dip

Reviewed: Jan. 27, 2008
This just didn't quite live up to my expectations based on all of the other positive reviews. I followed the recipe to a tee, but the amount of shredded cheese called for is a little much in proportion to the cream cheese base--I used one cup instead of two, and I garnished everything with sliced olives and green onions, which helped both the taste and appearance. That said, I still wasn't all that thrilled with the results. This dip definitely won't stand up to a chip if it's cold, so make sure that you bring it to room temperature before serving (I actually heated some of my leftover dip, and I enjoyed it much more that way).
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Indian Saffron Rice

Reviewed: Jan. 15, 2008
This was a great recipe, which I will definitely make again! Both my husband and 4-year-old enjoyed it (the latter was exceptionally excited at the notion of eating "yellow" rice). I followed the recipe precisely with three exceptions: 1) I used Spanish saffron threads (it was all I had on hand); 2) I substituted 1/2 cup white wine for 1/2 cup of the water (per another reviewer's suggestion); and 3) I cooked it in a saucepan with lid as opposed to a skillet (my only lidded skillet was far too large for this recipe, and I was afraid it would burn). I think that next time I might saute a large chopped onion in the butter along with rice/salt for added texture and flavor. All in all, it is a nice recipe!
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Pumpkin Soup

Reviewed: Jan. 8, 2008
This soup is just right! I have to admit that I didn't have time for the second 30 minutes of simmering, and it worked out great just the same. Unlike other pumkin soup recipes that I have tried, this really cooks down--by almost half, I would say. I made a half recipe, and barely managed to get three servings out of it. The other changes that I made were to use vegetable broth instead of chicken broth (I'm a vegetarian) and dried thyme (half of the amount of fresh called for), because that's all that I had on hand. I also garnished with a dollop of sour cream, which worked well. I will definitely make this recipe again!
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Fennel and Orange Salad

Reviewed: Jan. 3, 2008
I love fresh fennel, and I really enjoyed this salad! To make it work best, just make sure that you have the freshest fennel and oranges available, since they are essentially the basis of the recipe. The poppy seads are a great touch! The only change that I made was to double the amount of vinegar since the red wine vinegar that I had on hand was relatively mild. This is a wonderful salad!
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Pat's Mushroom Saute

Reviewed: Jan. 1, 2008
This is a good and very easy recipe--I would say that it is more suited as a topping for steak or other meat, rather than as a stand-alone side dish. The balsamic vinegar adds a nice, mellow tang. The only thing it needed was a bit of salt. Also, I turned the heat up from medium to high at the end of the cooking to ensure that all of the juices were absorbed. A nice, simple dish!
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Grilled Garlic Artichokes

Reviewed: Dec. 31, 2007
Really good, and very simple! I boiled the artichoke halves the day before, drained them thoroughly on paper towels, and refrigerated them before scooping out the chokes with a spoon (don't forget this important step) and grilling them the next day. Get them good and charred for the best flavor! The marinade/dipping sauce is great! I also made a garlic aioli for dipping that complemented the artichokes nicely.
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185 users found this review helpful

Curried Pumpkin Soup

Reviewed: Dec. 20, 2007
Very good soup! High in flavor! I took some reviewers' advice and substituted the 4 macintosh apples for 3 granny smiths and 1 large carrot. I substituted vegetable broth for the chicken broth (I am a vegetarian), I omitted the 1 cup of water (I was afraid it would water it down too much), and I omitted the sugar (it doesn't really need any more sweetness beyond that which the apples provide). I served it with a dollop of light sour cream, which really made this perfect. A very nice recipe!
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Garlic Broccoli Spears

Reviewed: Dec. 7, 2007
Excellent recipe! Such an easy way to add a lot of flavor to ordinary broccoli! My family loved this, and this will definitely become our standard preparation method. The only thing I did differently was to use steamed broccoli florets instead of the larger spears. The dressing is wonderful!
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