Cazuela Recipe Reviews (Pg. 1) - Allrecipes.com (10301654)

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Sunshine Coast-Style Nanaimo Bars

Reviewed: Jun. 12, 2014
Sweet tooth? This will satisfy it! A co-worker made these and shared with us. Layers of rich creaminess. I like the nutty, chocolate base layer, and the blueberries provided a nice hint of fruit. This will get me through the afternoon. Lovely treat!
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Fish Tacos

Reviewed: Feb. 7, 2014
Wow, amazing flavors. The beer batter was fabulous. I cut the cod into chunks small enough to fry in batches in a small sauce pan so I didn't need so much oil. We had leftovers, so I just heated the fish at 350 degrees for 10 or 15 minutes. Even leftovers were good. Oh, definitely make some fresh pico de gallo to serve with this.
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Hungarian Mushroom Soup

Reviewed: Nov. 14, 2013
Made this not long ago. This year we have had an abundance of all kinds of mushrooms here in the Northwest--chantarelles, shitakes and more! I like to oven roast them in a bit of olive oil and fresh rosemary before I use them in soups. And this versatile and easy recipe showcases them beautifully. Delicious!
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Chef John's Crab Cakes

Reviewed: Apr. 25, 2013
I've made these crab cakes several times and, if you use fresh, out-of-the-shell crab, you cannot go wrong!
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Boiled Water

Reviewed: Mar. 19, 2013
End product is excellent, but I knocked off one star for the method. I never put a pot on high heat until the water is already in it. You never know when you're going to get distracted and the next thing you know, your best pot is ruined. Still, though, great recipe!
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7 users found this review helpful

Awesome Herb Roast Leg of Lamb

Reviewed: Mar. 6, 2013
I used a variation of this rub (without soy sauce and using fresh herbs) as a quick marinade for some thick lamb sirloins. Quickly seared on the stovetop in a cast iron skillet, then finished in a 350 degree oven. So delicious! Thanks for the flavor boost with this rub recipe.
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1 user found this review helpful
Photo by Cazuela

Spicy Quince and Cranberry Chutney

Reviewed: Nov. 23, 2012
Delicious! Served at a traditional Thanksgiving dinner, this chutney added a spicy dimension to cranberries that complemented the turkey, gravy, and stuffing. A great way to use quince--they kept a firmness that apples probably would not. You can adjust for your personal taste by decreasing the sugar and adjusting the spices.
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Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Reviewed: Nov. 7, 2012
I tried these at a company potluck. I love all the spices in the cupcakes and the toasted marshmallow frosting was amazing--a perfect complement to the autumn spices. Wow!
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5 users found this review helpful

Celebration Appetizer Party

Reviewed: Dec. 1, 2011
I especially liked the figs with goat cheese and the meatballs. Made the meatballs a few days ahead and froze them. Then thawed and simmered them--a real time saver. Thanks for the great ideas!
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3 users found this review helpful

Portofino Lamb and Artichoke Risotto

Reviewed: Oct. 6, 2011
Great way to use leftover leg of lamb. My only change was to substitute frozen artichokes for the marinated. Wonderful combination of flavors--lamb, wine, cheese, 'chokes. Delicious!
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Quick Casseroles

Reviewed: Sep. 29, 2011
I didn't make each of these casseroles, but we enjoyed the chicken with broccoli and the Italian casserole. Good ideas for quick meals, now that the weather is cooling off.
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5 users found this review helpful

Clams in Oyster Sauce

Reviewed: Jun. 24, 2011
I love clams cooked with these flavors!
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9 users found this review helpful

Super Hot and Sour Shrimp Soup

Reviewed: Jun. 2, 2011
Just what I needed to use up some limes. Easy preparation, quick and delicious meal. I used large shrimp--made the shrimp broth with the shells, then proceeded with the recipe.
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11 users found this review helpful

Lentil and Green Collard Soup

Reviewed: Feb. 28, 2011
Fast, delicious way to prepare collard greens. The red lentils nearly disintegrate making a lovely, rich broth. I used a bit less cinnamon; the lemon juice really makes for a bright finish!
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4 users found this review helpful
Photo by Cazuela

Roquefort Dressing

Reviewed: Dec. 28, 2010
Buy a nice blue cheese (doesn't have to be the most expensive), follow the recipe, and this dressing is terrific! I used my immersion blender but reserved a handful of crumbled blue cheese to throw in after so that it's nice and chunky. It will be even better tomorrow, and the next day. Makes a lot!
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17 users found this review helpful
Photo by Cazuela

Tim O'Toole's Famous Stuffed Quahogs

Reviewed: Sep. 24, 2010
A taste of New England! I scored some big cherrystones at the Pike Place Market in Seattle, used Spanish chorizo and cornbread stuffing mix. Fantastic!
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12 users found this review helpful

Harissa

Reviewed: Sep. 3, 2010
Love this! You can use a variety of peppers, and I like the mint in it. So much better than what you find in the stores!
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9 users found this review helpful

Grilled Peaches

Reviewed: Aug. 9, 2010
This was a hit at an Italian-themed grill supper. I served it with both domestic and Italian gorgonzola. The domestic was easier to crumble onto the peaches, but the Italian was rich and creamy so we ate that on the side. Yes, the recipe makes more glaze than is needed for the peaches. But try it drizzled on cold chunks of watermelon with some fresh mint. Delicious! I'm sure I'll think of many more ways to use it.
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Orecchiette Pasta with Rappini and Sausage

Reviewed: Jun. 2, 2010
The garlic and sausage are a sweet/salty complement to the slight bitterness of the rappini. So many ways to vary this, depending on the pasta and other veggies on hand--cherry tomatoes, red bell pepper.
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9 users found this review helpful

Spanish Cod

Reviewed: May 5, 2010
Pretty much followed the recipe as written but decreased the tomato sauce. Loved the combination of flavors with the addition of the chopped marinated Italian deli salad and olives.
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5 users found this review helpful

Displaying results 1-20 (of 46) reviews
 
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