sailshonan Recipe Reviews (Pg. 8) - Allrecipes.com (10528502)

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Penne Pasta with Spinach and Bacon

Reviewed: Feb. 19, 2009
This tastes great. The second time I made it though, I used a box of frozen spinach instead of fresh, and the spinach absorbed all the sauce and it became one big green lump of bacony-tomatoey sauce. So be warned--only use FRESH spinch!
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Black Bean and Corn Quesadillas

Reviewed: Feb. 19, 2009
I make these as vegetarian and sometimes I add leftover shredded chicken. Both are excellent. Instead of regular corn, sometimes I substitute Mexicorn. I also add salt, 2 cloves garlic (everything tastes better with garlic) and cumin. I also find them easier and less messy to handle if I spray a cookie sheet with Pam, load the contents onto one half of a large (not 8") tortilla, fold over the the other side, and then spray the tortilla with Pam. I bake them for 8-10 minutes at 350F.
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D's Famous Salsa

Reviewed: Feb. 19, 2009
Excellent and healthy. I use Hunt's stewed tomatoes, well-drained.
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Roasted Portobello Mushrooms with Blue Cheese

Reviewed: Feb. 19, 2009
These shrink A LOT in the oven so it's best to use GINORMOUS caps. I grease the cookie sheet, add garlic and a little balsalmic. Don't knock the soy sauce. My white bread BF thought adding soy sauce to everything was weird and gross, but now he has seen the light. I end up baking these about 6 minutes. I like to serve these with "Pork chops with blue cheese gravy" and sauteed onions. I also add a little soy sauce to the blue cheese gravy--Try it, it's good...
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Black Bean and Salsa Soup

Reviewed: Feb. 19, 2009
I rarely award five stars to a recipe because I think reviewers hand out 5 stars a little too promiscuously on this site. Many of my high ratings are compromises--for example, it's healthy but isn't superb tasting, but I rate it highly because it's tasty for a healthy recipe. this recipe has everything--it's easy to make; it's healthy; it's delicious. I sautee some diced bacon and reserve it--use a tablespoon of dripping to sautee half an onion, and reserve. Add a splash of key lime juice before prosessing. after processing I add reserved bacon and onion. Wonderful!
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Apple Butter Pork Loin

Reviewed: Feb. 19, 2009
Solid, but not spectacular. Takes forever to cook uncovered. I cover it and halfway through take the cover off. I also reduce the amount of apple juice.
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Butter Icing for Cookies

Reviewed: Feb. 19, 2009
Tastes great, like the supermarket soft sugar cookie icing, but the texture and spreadability were off a little, but still delicious.
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Spinach and Mushroom Quesadillas

Reviewed: Feb. 19, 2009
I like this and my carnivore BF prefers this quesadilla over the meat-filled varieties. I use Smoked Gouda instead of cheddar. The smokiness really pairs well with the earthy pungency of the portobellos.
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Oranged Cranberry Sauce

Reviewed: Feb. 19, 2009
I wanted to like this so much I made it for the first time for Turkey Day. I love cinnamon, orange, cranberries, and Jamaican food. I hoped it would taste spicy and comforting, but I think the orange zest made it too bitter. I will not make this again.
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 19, 2009
My go-to cornbread recipe for the holidays.
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Spinach and Feta Pita Bake

Reviewed: Feb. 19, 2009
These are very tasty and healthy. Sometimes, I like to add some marinated chicken chunks in lieu of shrooms for lean protein. I cut up chicken breasts into small chunks, marinate in Italian dressing, then thread on a skewer and grill before adding to the top of the pizzas before cooking. I've also substituted artichokes for shrooms in the veggie version.
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Coq au Vin alla Italiana

Reviewed: Feb. 19, 2009
Very good, 4.5 stars. I like to add red pepper flakes and extra gralic, which is SOP. I added more salt and some bay leaves. very good, easy too.
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Crispy Orange Beef

Reviewed: Feb. 19, 2009
The grated zest was a little cloying, so I recommend using less than a teaspoon. I would also double or triple the soy sauce to equalize the sweet/salty balance. I stir fried the beef in sesame and veg oil ina wok to cut down on the fat.
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Traditional Gyro Meat

Reviewed: Feb. 19, 2009
It needs a lot more salt than the amount listed in the recipe and I had to cook it for about 1.25 hours. I also substituted the lamb with ground turkey for health reasons, and it was very bland but moderately tasty when covered with tzatziki sauce and greek salad in pitas. I wouldn't recommend substituting turkey.
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Magic Cookie Bars II

Reviewed: Feb. 18, 2009
Really really good. Make sure you keep them refrigerated. I took these camping in the Keys, and even though they stayed in an air conditioned camper, they developed a bunch of liquid at the bottom of the tupperware.
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Displaying results 141-160 (of 260) reviews
 
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