danaleotx Recipe Reviews (Pg. 1) - Allrecipes.com (10315743)

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Thai Chicken Cabbage Soup

Reviewed: Nov. 19, 2013
This was delicious. I did add a few things just based on reviews, my personal preference & what I had on hand. Used 4 cups of chicken broth and 4 cups of lime/chile flavored chicken broth. Added minced ginger (about 3 slices. Added a stalk of young bok choy & half a head of green cabbage, a small package of snow peas, green onions & carrots. Towards the end of the simmering time I added about 1 TBSP of fish sauce & 1 TBSP of chile garlic sauce (the one with the green lid). I left out the noodles all together. It was wonderful, just enough spice & zip and super healthy!!!
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1 user found this review helpful

Salmon in Lemon Dill Cream Sauce

Reviewed: Sep. 29, 2013
Hi, I am the poster. Want to clarify two things. One, it should say add the 1/4 cup wine. Not a cup of wine. Second, I sometimes add capers to the sauce after I have added the milk & cream. I like the extra zip it adds. If you don't like a lot of salt you can skip adding salt & just add the capers. ENJOY!
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1 user found this review helpful

Quinoa Tabbouleh

Reviewed: Aug. 26, 2013
Absolutely delicious!! I sprinkled a little cumin on top and mixed in for more flavor. It tastes better after it sits a day or two.
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1 user found this review helpful

Delicious Black Bean Burritos

Reviewed: Aug. 26, 2013
Based on other's reviews I added cumin, a can of green chiles & more salt. Served it with shredded cheddar & salsa on top. Delicious & easy to make. Very flavorful!! It definitely makes more than 2 large burritos! I'd say 4 at least or 6 if you don't fill them too full.
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1 user found this review helpful

Black Bean Avocado Salsa

Reviewed: Jul. 12, 2013
This is very delicious. I use it on tostadas with shredded rotisserie chicken, in tortillas for burritos or as a dip. It is so bright, summery & flavorful. Lasts several days in the refrigerator & tastes better with time! Thanks Dawn!
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12 users found this review helpful
Photo by danaleotx

Cajun Shrimp

Reviewed: Jun. 12, 2013
This was absolutely delicious & super easy!! I mixed the spices up in a Ziploc bag & tossed the shrimp in it to fully coat before cooking. I cooked them about 1 1/2 minute per side on medium high. I served it with roasted vegetables (asparagus, fresh green beans, red bell pepper & grape tomatoes coated with a little olive oil & sprinkled with salt & pepper roasted in oven at 400 degrees on parchment paper for about 12-14 minutes)on top of leafy greens. I drizzled a little lime basil vinaigrette (Maple Grove of Vermont Fat-Free brand)over it all & sprinkled a little feta cheese over the top. Absolutely perfect for a summer meal, especially after a good workout!
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4 users found this review helpful

Flounder Mediterranean

Reviewed: Apr. 8, 2013
I would have given this 5 stars but I don't think you should cook the sauce with the fish & I made a few other measurement changes. Otherwise, I find it delicious! I do use canned diced tomatoes with garlic, celery & onion and about 1/2 the olives & half the capers. I squeeze lemon juice on the fish (usually tilapia or swai), season with lemon pepper, italian seasoning, and a little garlic salt and bake for 12-15 minutes. I serve it over basmati rice. It's healthy & extremely flavorful!!
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4 users found this review helpful

Pork with Mushroom Dijon Sauce

Reviewed: Sep. 13, 2012
The only thing I added was onion when frying the mushrooms. It was a delicious meal. I served it over garlic mashed potatoes with green beans on the side. Next time I will double the dijon mustard for personal taste but it was quick & easy! Thank you!!
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9 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Aug. 6, 2012
This is a wonderful recipe & truly does jump-start your healthy eating goals & help lower fat & cholesterol. It freezes great & tastes as good or better left over. I do keep the major components the same as they are designed to work to burn fat but I typically clean out my vegetable drawer & add whatever vegetables I have (in addition to what's listed here). I have added asparagus, squash, green onions, saurkrait, etc. I also use V-8 in place of tomato juice for the additional vitamins & spices. I sometimes will add a finely diced serrano or jalapeno pepper as I like spice (or use half spicy V-8 & half regular). This is a terrific recipe!
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12 users found this review helpful

Hearty Lasagna

Reviewed: Jul. 3, 2012
This was a very good recipe! I only made a few tweaks for my taste. I added garlic salt & italian seasoning to the cheese mixture. I also used a combination of ricotta, mozarella, pepper jack & parmesan. I sauteed onions & 2 large cloves of minced garlic with a 1/2 pound of ground pork sausage & a pound of ground beef. I used 1 1/2 jars of Tomato & Basil pasta sauce and added some oregano, parsley & basil. I used no-cook lasagna noodles. I baked for about 35 minutes until cheese on top was starting to brown.
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6 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Apr. 9, 2012
This dish is amazing! I bought thin chicken breasts to make the cooking more even & so they would take on the flavor of the breading & cheese. I mixed italian bread crumbs, additional italian seasoning, garlic salt, onion powder & a little crushed red pepper. I coated the chicken in milk & egg then breaded them. I put them in the refrigerator for approximately an hour before pan searing them to help keep the breading from falling off when searing. I doubled the sauce (we like a lot of sauce) & didn't add the cheese until the last 5 minutes of cooking. I layered a piece of mozarella on each chicken breast and sprinkled parmesan cheese over the whole dish before baking the final 5 minutes. I served with angel hair pasta & a garden salad. This is definitely a keeper!!
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14 users found this review helpful

Rosemary Au Gratin Potatoes

Reviewed: Apr. 9, 2012
This dish was amazing. Literally, my family & I were jokingly calling them "crack potatoes"!! I followed the recipe exactly until just before baking. I used a large glass pan & when I put the potato mixture in the dish I topped them with parmesan cheese (quite a bit), crumbled goat cheese (4 oz), cooked crumbled bacon pieces & more fresh rosemary. I cooked them at 350 for 50 minutes & they came out wonderful! Not a bite left after Easter dinner yesterday! Definitely a keeper!!
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6 users found this review helpful

Roasted Vegetable Lasagna

Reviewed: Sep. 20, 2011
Very good! I did make a few adjustments. I put the eggplant & mushrooms in a ziploc with 2 cloves of garlic & olive oil & shook to coat before baking in the oven. I sauteed zucchini, onion & red bell pepper in olive oil, garlic (1 clove), salt, pepper & crushed red pepper for 5 minutes. I then added chopped spinach (frozen is all I had) & sauteed throughly. I layered the mixture per the directions and baked. It was flavorful & delicious!! You won't even miss the meat!!!
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9 users found this review helpful

Chicken Spaghetti Casserole I

Reviewed: Jan. 17, 2011
Update 1/30/12: I have made this several times & have started adding 1/2 a can of white wine & 1/2 a can of milk. It gives it great flavor!! This was a great start for the recipe. I boiled chicken tenders in water & 1 chicken bouillion cube & diced them. I substituted a can of original Rotel in place of the onion, bell pepper and pimento. I also used 1/2 cup of chicken broth in place of the white wine. I added diced black olives for color and they added a great flavor! Very creamy & flavorful!
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18 users found this review helpful

Chicken Tortilla Soup II

Reviewed: Jan. 10, 2011
This was a good start. I used a 29 oz can of Rotel because I like spicy (but did omit the cayenne pepper). I sauteed the onion and a little bell pepper in oil with garlic & cumin and added this to the chicken broth & tomatoes. I used a rotisserie chicken (honey mesquite) and just chopped it up and put it in the liquid broth. I also added a can of black beans & a can of corn. I did not add the tortilla strips until the last 30 minutes so they would not be as mushy. I served it with shredded cheese and avocado. It was healthy and had wonderful flavor!!!
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20 users found this review helpful

Creamy Tomato-Basil Pasta with Chicken

Reviewed: Jan. 5, 2011
This recipe was fantastic! I added the cooked chicken to the pasta and sauce to mix it altogether just before serving. Don't skip on the basil, it adds amazing fresh flavor. Next time I may add capers or artichokes!
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18 users found this review helpful

Pumpkin Bread

Reviewed: Dec. 20, 2010
This is a terrific recipe! I use applesauce in place of the oil and sometimes add nuts. It makes 5 small mini-loaves and they freeze great to give as gifts for the holidays!!
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9 users found this review helpful

Spinach Cheese Manicotti

Reviewed: Oct. 19, 2010
This was wonderful!! I did saute the onions, garlic (& I added red pepper) in a little olive oil before mixing in with the cheese and spinach mixture. I also used fresh basil instead of parsley. It has wonderful flavor and I can only imagine it will taste even better tomorrow. I am also going to try freezing some to see how it does when reheated! Very yummy, thank you Ernie!
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5 users found this review helpful

Lemon Fruit Dip

Reviewed: Oct. 5, 2010
I used 1 cup fat free greek yogurt, 1 cup lite sour cream, 1 package instant lemon pudding, milk, lemon zest & juice. It turned out great & had a light, tangy flavor!
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9 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Oct. 3, 2010
This was fantastic! I added a little extra wine and used half and half instead of heavy cream. Don't skip the bacon, it absoutely makes the flavors of the dish come together!! YUM!!
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4 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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