BrewCrew Recipe Reviews (Pg. 1) - Allrecipes.com (10304147)

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Grilled Mahi Mahi

Reviewed: May 31, 2014
Used catfish, because sustainable (US) Mahi Mahi was not available and left the fillets whole (skinned and deboned). Also, I changed the recipe to 5 servings, which used 2 pounds of fish. Baked in the oven at 425 degrees for 25 minutes and came out perfectly, thanks to all of those who put temp and bake times. Served roasted asparagus on the side. You can put the asparagus on a roasting pan, drizzle with olive oil and spices to your liking, roast in oven on rack below or next to the fish for 10 minutes, flip, 5 more minutes for 2 pounds of asparagus.
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Southwestern Lentil Salad

Reviewed: May 29, 2014
Quick and easy salad! I used olive oil instead of vegetable and the dressing could use a pinch of sugar. Healthy, too.
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Photo by BrewCrew

French Quarter Bread Pudding

Reviewed: May 1, 2014
I added slightly less butter (I can't help myself!), but otherwise the same. I stood the bread up in the pan (see photo). The photo was pre baking, but came out looking basically the same plus a nice golden brown. If you push down the slices of bread it will soak the juice right up and soak for an hour. Also, don't forget to add the raisins, the recipe forgets to add them! Just sprinkle all over the top before baking.
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Photo by BrewCrew

Cheese Soup V

Reviewed: May 1, 2014
Made out of ingredients on hand. I was sick, so didn't want to go to the store, but wanted hot soup. Added some pepper. Easy and good!
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Beer Dip I

Reviewed: Apr. 29, 2014
The bowl was empty after the party! Make sure you refrigerate overnight and maybe could use a bit more beer.
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Scrumptious Shrimp Scampi Linguine

Reviewed: Mar. 26, 2014
Just okay. Needs more lemon juice and less red pepper flakes I think.
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Miracle Lasagna

Reviewed: Mar. 10, 2014
Five stars for the ease. I used an Italian sausage meat sauce to add a bit of meat. Also, I used an 8"x8" pan and stacked 3 layers instead of two. The baking time was the same.
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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Mar. 5, 2014
This was pretty good. I made spaghetti for my husband and the squash for myself. He doesn't eat spaghetti squash, I know, I know…I've tried. So, I made this more like a sauce instead of putting the squash in the mixture.
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Crunchy Cheddar Chicken from Hidden Valley®

Reviewed: Mar. 5, 2014
Very easy and very good. What more could you ask for? I served with steamed broccoli drizzled with blood orange olive oil and sprinkled with sliced almonds. Really good way to use up the end of the corn flakes box.
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Shrimp Creole III

Reviewed: Feb. 12, 2014
This recipe is pretty good as written, but I did things a bit different. I added more tomatoes (canned diced tomatoes with puree) and the same amount of water. I think this is the desired consistency, slightly watery but the rice soaks it up. Also, I did half shrimp and half mussels. I cooked 1 pound of mussels separately and added them on top in each serving bowl. If I could have done one thing differently, I would have added quite a bit more cajun spice and maybe some sugar to cut through the acidity. One more thing, I thought the 1/2 of oil may be too much, but it wasn't. It really makes sense when you look at the dish as a whole.
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Photo by BrewCrew

Chicken Zucchini Alfredo

Reviewed: Feb. 12, 2014
Really delicious just the way it is. A little better for you than versions that use heavy cream or half and half. For the pasta I used sweet potato gnocchi (store bought) and added them right to the sauce. See pic.
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Spring Greens Borscht

Reviewed: Feb. 3, 2014
I made sure to dice all ingredients (except the potatoes) very finely. I agree that it gave the soup a good texture. I used only 2 large russet potatoes and that was plenty. I substituted the sorrel for half Italian parsley and half arugula, that way you still get the lemony, zingy flavor. Also, I think white balsamic vinegar would make the most sense here, but I used apple cider vinegar. I was worried the red balsamic would change the color of the soup too much. Lastly, I tripled the sugar and the vinegar, because this made a lot of borscht. Very good! And we used all of the listed garnishes. I would make this again.
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Photo by BrewCrew

Hot Dog Noodle Casserole

Reviewed: Jan. 28, 2014
I added fresh sliced mushrooms to the sauce and used a 10 ounce package of Usinger's Weiners. Next time I would add more bacon. It was definitely different in a good way.
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Photo by BrewCrew

Artichoke Asparagus Pasta Salad

Reviewed: Jan. 5, 2014
For sure it makes 30 servings. I had to bust out a large cooking pot to stir it all together. If the recipe is followed exactly, you will get a very, very creamy salad. I decided to make some modifications to better suit our tastes. I did 1 cup of a parmesan, asiago and romano blend. 1 cup mayonnaise (and kept the 1 cup sour cream the same). Still came out pretty creamy (see photo). Make sure you use nice thin, tender asparagus. I would say this is pasta salad is on the "fancy" side considering the decadent ingredients.
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Smokey's Cat Food (Cold Salmon Spread)

Reviewed: Jan. 2, 2014
Made this for Christmas appetizer. Used smoked salmon caught up north by a friend. I used original flavor cream cheese and served with cocktail rye. Everyone liked it!
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Sweet Potato Hummus

Reviewed: Dec. 17, 2013
I had one really huge sweet potato from mom's garden. So, in this case I only used one potato. Also, I added garlic powder. You can really taste the sweet potato and it's good!
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Mexican Rice III

Reviewed: Dec. 16, 2013
This rice is great. Really spicy, too! I'm not sure that toasting the rice first really makes a huge difference, though.
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Chicken Quesadillas

Reviewed: Dec. 13, 2013
My husband liked this more than I did, but it was nice and easy to make. I did add green pepper and doubled the cheese as others recommended. I think an important thing to remember about this recipe is to use the chicken breast, if you get the canned with the dark meat it is not as good.
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Brazilian Black Bean Stew

Reviewed: Dec. 11, 2013
I did not use the canola oil, because the chorizo has enough fat. Also, I added cumin and a lot of paprika, per another reviewer. This is like a chili, perfect for this cold snap we're having.
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Texas Chicken Quesadillas

Reviewed: Dec. 9, 2013
This was really easy to make, that's always a plus. I would recommend cooking the chicken breast whole, then slicing after it is cooled to keep it juicy. Also, I just made the quesadillas in the skillet with a touch of oil. It makes a nice golden brown quesadilla. Heat the skillet with a touch of oil, meanwhile, top half of a tortilla with 1/8 of the chicken filling and it's portion of the cheese. When oil is hot, lay the filled tortilla into the skillet and immediately fold empty half of tortilla over filled half, hold in place with a spatula for about 20 seconds. Brown tortilla on each side for about 2 minutes or until golden brown. Also, I noticed some reviewers did not care for the barbecue sauce. I would caution the use of a sweet sauce, because the onions already have a nice sweetness with the honey. Use a more savory sauce. I used Famous Dave's Rich & Sassy.
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