Ms. Robinson Recipe Reviews (Pg. 1) - Allrecipes.com (10246580)

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Green Beans Amandine

Reviewed: Dec. 31, 2007
Not only great, but so simple to do. It's an elegant side dish that seems "fancy", but is very basic, and preserves the goodness of the fresh green beans themselves without drowning them in fat or overcooking them. This will become part of my regular repertoire. *A bit of fresh herb like dill or tarragon wouldn't hurt, but I'd keep it restrained.
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Dijon Vinaigrette

Reviewed: Feb. 19, 2008
Delicious. A good balsamic vinegar is tasty on a salad all by itself, so to the reviewer who thought it was "too much vinegar": perhaps your vinegar was a bad variety. This dressing is a good base as well for adding fresh herbs and your own seasonings. I plan on adding minced garlic next. Anyone not used to balsamic-style dressings should also note that this is a dressing to toss lightly with a salad, not to glug all over it. It really enhances the greens. A new staple at my house!
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11 users found this review helpful

Jo's Rosemary Bread

Reviewed: Dec. 11, 2011
Nice, crunchy crust and just the right amount of savory flavor. I used fresh rosemary and was pleased with the lovely simplicity of the recipe. Ate it hot, drizzled with olive oil and sea salt. I could eat a hunk of it for dinner by itself with a glass of wine (and I have!)
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3 users found this review helpful

Chocolate Rum Balls I

Reviewed: Dec. 22, 2007
The essential recipe. It only takes a few minutes and seems like you've gone to a lot of trouble. Variations I've used: *Coconut-flavored rum instead of regular *Simple syrup when out of corn syrup (a sugar and water reduction --works perfectly) *Cocoa powder on the outside instead of confectioner's sugar adds a more bittersweet taste and looks more chocolate-y.
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3 users found this review helpful

Roasted Cajun Potatoes

Reviewed: Feb. 17, 2008
Instead of using the dry seasonings I used 1 tbsp of a commercial Cajun seasoning. Fantastic! Season these any way you want --it's the oil amount and the cooking time that make these perfect. I was worried they'd stick; they didn't. They were perfectly cooked through and good and crispy on the outside. Delicious and easy --a keeper.
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1 user found this review helpful

Remoulade Sauce a la New Orleans

Reviewed: Dec. 25, 2007
This is fantastic as is (my chili sauce was a hot Asian variety so I didn't need extra heat). I highly recommend following the recipe first and resisting the temptation to dicker with it, except for a possible hot sauce adjustment to taste (AFTER you make it). Be prepared: this recipe makes a lot --a big bowlful. Plan on lots of seafood to use it up. The good news is --it's even better the next day.
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3 users found this review helpful

Green Goddess Salad Dressing

Reviewed: Jan. 20, 2008
I use lowfat mayo and the whole family loves it. I've never seen my fiance have seconds on salad before. We call it "Skinny Goddess" and it has become a staple. *Hint: Don't mention the anchovies until after they go nuts over it.
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23 users found this review helpful

Maple Salmon

Reviewed: Jan. 20, 2008
This is naturally a sweet recipe, and kids and husbands enjoy it. I would serve it with something simple and savory as it so sweet: an herb risotto, couscous with pine nuts, etc. I did not add garlic salt and I wouldn't recommend it. Soy sauce is extremely salty on its own, and the recipe already calls for fresh garlic. More salt plus fake garlic seems pointless. All said, this is fast,easy,and crowd-pleasing.
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1 user found this review helpful

Avocado Ranch Salad Dressing

Reviewed: Feb. 6, 2008
Good. I used lowfat mayo and light sour cream, plus one fresh garlic clove instead of the powder. Tasty and light. I'll bet the full-fat version is insanely delicious, but it's tasty light too.
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13 users found this review helpful

Peach Upside-Down Cake

Reviewed: Feb. 2, 2009
Wow. This was easy-peasey and turned out perfectly. I always seem to botch anything I bake, but this turned out good, and cooked perfectly in 50 minutes. Delicious warm with vanilla ice cream. I highly recommend this for novice bakers like me who want to try a simple cake.
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1 user found this review helpful

Basil Cheddar Scones

Reviewed: Feb. 5, 2008
I found this recipe when looking for a rosemary biscuit, and thought I'd make it as I had pesto on hand. I skipped the cheese since I wanted just a light, herb biscuit-type bread. This fit the bill. It's a good, basic scone recipe that I will keep on file. Next time I think I will use the fresh rosemary. I do not think it is necessarily a good use of pesto --the ingredients are too spread out and you just taste a bit of basil. I would also cut more wedges. After rising, the pieces are pretty large. If you want a light accompaniment, they are pretty big. Overall, a good basic recipe, though.
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8 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Feb. 2, 2009
Refreshingly different. I used black beans and was pleased with the lovely color contrast. I served the burritos with couscous on the side, and everyone in the family thought it was a delicious meal.
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0 users found this review helpful

Orange Coconut Salmon

Reviewed: Mar. 30, 2008
Be warned: I only bought a 5 oz. bag of coconut, and it was waaaay more than enough. I coated the salmon until there was no more room for coconut! Unfortunately, after dredging egg-coated salmon through the coconut, I had to discard a very large amount. What a waste. I advise dumping a little at a time onto a plate and adding more if you need it. Don't throw away 3/4 a bag of coconut! Pretty good salmon, though. Even better sauce.
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3 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Feb. 10, 2008
I've been wishing for a tuna casserole recipe without canned soup, but I think this one is lacking. Part of the point of tuna casserole is that it is rich, comforting food. Without the creamy richness, the lack of flavor becomes obvious. This either needs something fatty to make you happy or something zesty and flavorful to compensate for the fact that you're eating canned tuna and macaroni. I'm still looking for a flavorful version.
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2 users found this review helpful

Honey Mustard Dressing II

Reviewed: Jan. 20, 2008
Pretty lowbrow. Nothing zesty or unusual about this one. Tastes like commerical dressings that come out of a bucket at chain restaurants. If you like that sort of thing, this is perfect. Should please kids or simple palates.
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3 users found this review helpful

 
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