Callista Recipe Reviews (Pg. 3) - Allrecipes.com (10425554)

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Cheesy Polenta

Reviewed: Sep. 28, 2013
I used this with a hard goat cheese. I was going to skip the butter, but the flavor was harsh and it seemed really thick. I added 2 tbs of butter and that solved those problems. This is definitely a keeper. One thing is you have to constantly stir it. Mine cooked up in less than 10 minutes.
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Chinese Chicken Salad III

Reviewed: Aug. 20, 2013
I made this without the wontons to save on calories. I also used a healthy amount of chilie garlic paste and a touch of sriracha to add spice. It was thick and tasty. Might add a touch more cilantro next time.
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Roasted Tomatillo and Garlic Salsa

Reviewed: Aug. 20, 2013
I made this salsa and it's just ok. I didnt add any water since I like a very thick salsa. I really liked how the roasted garlic flavor came through. I did add some lemon/lime juice to try and brighten up the salsa and some cilantro, but this just didnt taste bright and vibrant which is what I was looking for. I will continue my search for the best tomatillo salsa.
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Prune and Olive Chicken

Reviewed: Aug. 16, 2013
I had this with brown rice. Next time I will not use any oil since the chicken exudes a lot of fat. My chicken didn't brown right, so I'll leave off the brown sugar too which made it too sweet.
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Summer Squash and Sausage Stew

Reviewed: Aug. 15, 2013
We left out the potatoes and parsley because we didn't have any. Also no cayenne because I used 3 Fresno chilies which are hotter than jalapeños. My fiancée forgot the cheese which I will definitely use next time. I used it with fresh sourdough rolls, but I think crusty day olds would be even better. Great summer leftovers soup. I bet this freezes well too.
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Rhubarb-Peach Crisp

Reviewed: Aug. 14, 2013
I added 1 tsp cinnamon and 1/2 tsp nutmeg and 1/2 tsp vanilla extract. I might do heaping tsps next time. Tasty base recipe to use.
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Vegan Pancakes

Reviewed: Aug. 13, 2013
I had a vegan friend come to visit for breakfast. The batter for these are super thick! Don't thin it out. Once you get it on the griddle smoosh the batter a bit so that the pan. Three stars cause I had to add spices to make these taste good and cause they aren't like non vegan pancakes. If I were vegan, this might be a 4 star recipe.
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Cauliflower with Dijon Sauce

Reviewed: Aug. 8, 2013
I had some leftover dijonaise to use and though I'd give this recipe a shot. I added about 1/3 cup of bread crumbs, 3 cloves of garlic and some chili pepper flakes. This was pretty good, but not fabulous. I think I prefer roasted cauliflower with just garlic and salt and pepper to this recipe.
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Banana Pancakes I

Reviewed: Jul. 18, 2013
I made a few additions so instead of 5 starts it gets four. I added 1/2 tsp allspice and 1 tsp cinnamon. If I have buttermilk on hand I sub it for the milk and add 1/2 tsp baking soda. This makes a thick batter and in the past, I have added more milk. Don't do it, they don't rise as much.
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Raspberry Vinaigrette Dressing

Reviewed: Jul. 15, 2013
Perfect. I went easy on the sugar.
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Rhubarb Strawberry Crunch

Reviewed: Jul. 15, 2013
My fiancée who hates rhubarb looked like he was going to cry after I told him the next morning that I took the leftovers with me to work (so we didn't consume all the calories). I used less sugar than what was called for and rhubarb out of the garden. Wouldn't change a thing
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Honey Mustard Dressing II

Reviewed: Jul. 15, 2013
Too thick. Just a touch thicker than dip. Certainly not salad dressing worthy.
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Zucchini Lasagna With Beef and Sausage

Reviewed: Jul. 15, 2013
I roasted the squash first and then used it instead of noodles. Pretty good, but not significantly healthier.
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Thai Barbeque Marinade

Reviewed: Jul. 14, 2013
I added about 1/3 c cilantro to the mix which I may cut back on next time to 1/4c and used 2tbs of honey, but no sugar since I'm not a big fan of sweet marinades. I also added about 1/2 tsp red chili pepper flakes which I think is a must. Used this on chicken tenders and marinaded it for 20 hours (the night before). Cooked up amazing and served with lettuce on the side. Everything was perfect.
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Prize Winning Baby Back Ribs

Reviewed: Apr. 3, 2013
I made this for some beef baby back ribs. I used a lot less (just enough to coat the ribs), added some olive oil for it to stick and two grated cloves of garlic. Very tasty. Feel free to put a thick layer of this rub on because the flavor is really good when it soaks in.
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Ultimate Shrimp Scampi

Reviewed: Feb. 22, 2013
Extra garlic, but everything else is the same. Love it
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German Red Cabbage

Reviewed: Feb. 22, 2013
Great. Recipe. I left out the butter and onions. Very good with pork shoulder and roasted winter roots
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Mahogany Chicken Wings

Reviewed: Feb. 22, 2013
This was just a touch bland for me. Next time I'm going to add sesame seeds, since I realized last minute that the pantry contained poppy and not sesame.
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Asian-American Slaw With Peanuts and Jalapenos

Reviewed: Feb. 22, 2013
I didn't have jalapeño so I used sambal garlic chili. I also used smooth peanut butter, since that is what I have on hand. A great way to use cabbage and low fat. Oh if you have regular spy sauce, it might get too salty, so add half and then more to taste.
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Cheesy Rutabaga Bake

Reviewed: Feb. 22, 2013
Not bad. I used more rutabaga and carrot than what was called for. This is a tasty way to use veggies, but I think I'm taking points off for not being a casserole type person. Plus who needs to cover everything with cheese in order for it to taste good.
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Displaying results 41-60 (of 152) reviews
 
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