Shelley Recipe Reviews (Pg. 1) - Allrecipes.com (10259702)

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Asian Ginger Dressing

Reviewed: Dec. 18, 2007
I am very impressed with the flavors of this dressing! I followed the suggestions of others who added sesame oil, and reduced the soy sauce and it was perfect. The sesame oil adds so much more depth. This has become my new favorite salad dressing!
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Megan's Granola

Reviewed: Jun. 16, 2008
Thanks for an excellent granola recipe! You have laid the foundation with your basic recipe and it's up to the cook to add or subtract other ingredients to their liking. I've experimented with different kinds of dried fruits, and also different nuts (I'm not a huge walnut fan but like pecans). I agree with others who suggest cutting the amount of sunflower seeds by half, and I've also reduced the sweeteners some (3/4 c of honey was a bit too much). I use a teaspoon of vanilla and cinnamon - not a tablespoon - and it's perfect. The only other suggestion is to let it bake longer. Twenty minutes didn't "crisp up" the granola enough so the second batch I baked for 40 minutes in 350 degrees and it was amazing. Thanks for a great recipe. I will never buy store bought granola again!!
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Easy Quiche

Reviewed: Apr. 25, 2009
Very easy and delicious recipe. I had leftover ham, and fresh spinach on hand to make the quiche. The only reason I'm not giving this 5 stars is that my personal preference on quiche is more dense and custardy, but my husband thought this was the best recipe hands down, and he especially liked that it was fluffy and light. The Bisquick is what 'rises' the egg/milk/cheese mixture to create a texture that is lighter. Instead of using cheddar cheese, I used a mix of gruyere, parmesan, and asiago, which gave it a wonderful rich medley of those fragrant hard cheese. I will make this again. The quiche looks very appealing because of the nice browning effect from the Bisquick. Thank you for sharing!
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Quinoa and Black Beans

Reviewed: Jul. 6, 2009
Simple, delicious, and healthy...this is a great recipe that is now a favored addition in my recipe box! I made it tonight as a side dish with grilled chicken kabobs, and it was amazing. I did as other's suggested and used one can of black beans. I added fresh corn from the cob too, which give it a nice fresh sweetness. My husband loved it. This was my first time making quinoa. Thank you!
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Bean and Kale Ragu

Reviewed: Jul. 15, 2009
I have a mixed family of vegetarians and carnivores, so this is a perfect recipe that pleases everyone. I add diced chicken for the meat eaters. I also reduced to one can of beans, and threw in a handful of orzo to add a little more bulk and it was perfect. My husband thinks vegetarian meals lack substance, but he loved this dish! It's hearty for a vegetable stew.
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Roasted Pumpkin Seeds

Reviewed: Oct. 25, 2009
Excellent recipe and very easy. I did as others suggested and added some seasoning salt. Couldn't stop eating them!
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3 users found this review helpful
Photo by Shelley

Saltine Toffee Cookies

Reviewed: Apr. 26, 2010
I love this recipe because it's easy, it's virtually foolproof, and it's impressive. My exchange student daughter and her two friends sampled my first fresh batch and they couldn't believe how good they were! I reduced the brown sugar to 3/4 cup and chopped up toasted almonds. When the cookies were done, I put them in the refrigerator for about 20 minutes and it helped the toffee and chocolate topping to harden. I used parchment paper to line the cookie sheet and it was easy clean up and no sticking. Use a pizza cutter or pastry cutter instead of breaking them into pieces for a nicer presentation. I will make these again and again!
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London Broil II

Reviewed: Sep. 5, 2011
This marinade works for all cuts of red meat. Absolutely amazing and everyone wants this recipe. I usually marinade NY strip steaks for a couple of hours, then grill on over a charcoal BBQ. I pour the leftover marinade into a small pot and simmer it until it reduces to a nice thick sauce (the consistency of a steak sauce). Best meat marinade!
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Thai-style Cucumber Salad

Reviewed: Oct. 15, 2011
Delicious and authentic. I served it for a group of 8 tonight and it was the first dish to finish. The subtle fish sauce adds so much dimension to the marinade. I will make again.
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Indonesian Satay

Reviewed: Oct. 15, 2011
I've made it twice for company and it's a hit. I served it for appetizers tonight. I marinaded the chicken for about 30 minutes, then cooked it on the charcoal grill. The chicken breast is tender and juicy. Everyone loved the peanut sauce. This is a winner.
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Thai Noodle Salad

Reviewed: Oct. 15, 2011
It's a great salad to bring to a potluck, or make ahead of time for dinner guests. It's colorful from the red, green, and yellow peppers and grated carrots, crunchy from the napa cabbage, and finished with chopped cilantro and green onions. The sauce is delicious. Toss to coat the noodles, and you have a very impressive salad. People will be asking you for this recipe! I didn't have sweet chili sauce so I combined ketchup and shirrachi sauce until it felt like the right taste.
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3 users found this review helpful
Photo by Shelley

Baked Flan

Reviewed: Nov. 5, 2011
Absolutely fantastic! I made it for the first time today, for my Mexican Fiesta dinner party for eight people. I usually try to make a recipe ahead but didn't get around to it this time, so I was keeping my fingers crossed the whole time that it would turn out. I followed the recipe exactly and was not disappointed. I did bake for a full 60 minutes, and next time may add 5 more mins. to set the middle just a bit more. The middle should be jiggly but not wet. The water bath is important to keep the custard smooth and velvety the whole way through. I let it cool to room temperature, then put it in the refrigerator for a couple of hours to really set. I pulled it out about 30 mins. before serving. It was a hit.
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Thai Beef Salad

Reviewed: Jan. 21, 2012
Absolutely delicious! The lime dressing with cilantro and mint was so fresh, with the hint of fish sauce and chili sauce. It had a slight kick that everyone loved. Very authentic flavors.
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Butternut Squash Soup

Reviewed: Feb. 24, 2012
Simply amazing! This soup will become one of my favorites. I halved the cream cheese because I didn't want the soup to be too heavy. Next time I will use only a third of the cream cheese. Also, I added a little garlic, and a touch of curry powder and it was divine. Rich, smooth, creamy, and comforting. A perfect winter soup.
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