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Easy Tilapia with Wine and Tomatoes

Reviewed: Sep. 30, 2010
The ONLY reason I am giving this a lower rating is that I may have done something wrong - the package of fish was still very watery. So I took out the fish and put it on a pan and baked it for another 10 minutes and it was delicious. The combination of ingredients led to a great flavor...I just had an extra water issue.
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17 users found this review helpful

Easy Spicy Roasted Potatoes

Reviewed: Sep. 5, 2010
This was so delicious! I added just a little bit of italian seasoning to this and my husband and in-laws LOVED it! Thanks so much for sharing the recipe!
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1 user found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Jul. 25, 2010
Absolutely DELICIOUS. I fried the non-skin side of the fish first for a couple of minutes, then baked it while I made the sides. Wonderful! Thanks so much for sharing!
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0 users found this review helpful

Black Bean Pizza

Reviewed: Mar. 19, 2010
Very, very good. My only comment is that the bean mixture was slightly watery...just cooked it a bit longer and spooned the beans onto the pizza dough to avoid bringing in the liquid. Even my meat lover husband enjoyed it! Thanks so much for the wonderful recipe.
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Chex® Muddy Buddies®

Reviewed: Dec. 22, 2009
Excellent. I changed it up a bit: used butterscotch instead of chocolate chips, and added pretzels and salted peanuts to add a little saltiness to the mix. Just add a bit more of the mixture and powdered sugar and it covers the extra ingredients. I handed out portions to people in the office and got rave reviews. Quick, easy, delicious - excellent for the holidays!!
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1 user found this review helpful

Butternut Squash Soup II

Reviewed: Oct. 19, 2009
This recipe offered a great start, but I also made some modifications to give it more flavor. First off I had to use celeriac since I didn't have celery...it was my first time using this root (got it from our farm co-op) and I think it worked really add to add flavor and consistency and it blended very nicely. I also put in some carrots and a couple of cloves of garlic. For spices I added a half a spoon of cumin seeds, a couple of teaspoons of curry powder, paprika, and a splash of caribbean hot sauce. Once blended, I added half and half and a little brown sugar. It turned out absolutely delicious and I will probably serve this again during the holidays.
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Spanish Rice Original

Reviewed: Feb. 12, 2009
This was my first time making "authentic" Spanish rice- it's usually out of the box. I made a vegetarian version- I used vegetable stock and omitted the bacon. It turned out very nice, but needed some salt and I threw in some hot sauce to spice it up a bit. Also, because I didn't have bell pepper, I added peas. Turned out good.
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Baked Scallops

Reviewed: Feb. 5, 2009
Absolutely wonderful! I left out the onion powder since I didn't have any, and topped off shredded parmesan at the end. Also didn't have dried parsely so I substituted dried oregano. I also took another reviewer's advice and dipped each scallop with butter, then into the bread cumbs mixture, and then placed them into the casserole dish. Leftover butter and bread crumbs were added on top. I served this over a light risotto with peas mixture and it turned out wonderful. Thanks for sharing the recipe!
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1 user found this review helpful

Spinach-Stuffed Flounder with Mushrooms and Feta

Reviewed: Jun. 24, 2008
This is a fantastic recipe, and so easy. I had grey sole instead. I sauteed mushrooms and spinach in olive oil with garlic and sprint onions and added feta cheese once the mixture cooled. I had some seasoning mix that I added to the fish, and sprinkled italian bread crumbs on top. The outcome looks like something out of a fine restaurant. Will absolutely prepare this again. Thanks!
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3 users found this review helpful

Zesty Tilapia with Mushrooms

Reviewed: Jun. 12, 2008
What a wonderful recipe for tilapia. I varied it slightly by reducing the amount of lime (after reviewing other users' comments) and did not use lemon zest since I didn't have any. Also, I sauteed the mushrooms separately in olive oil, onions, garlic and white wine, and added a couple of tablespoons of tomato sauce to the mushrooms right at the end. When the tilapia was finished (only took a few minutes on each side), I piled the mushroom mixture on top of the fish. The light tomato flavor blended really well with the light lime-flavored tilapia. Served on a bed of sauteed kale with mashed potatoes and a mushroom gravy on the side.
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Baked Tilapia

Reviewed: Mar. 12, 2008
This turned out fantastic, but I made some slight variations. As someone else suggested, I marinated the fish in italian dressing for a couple of hours. I also reduced the amount of olive oil. In the tomato paste mixture, I used grated garlic instead of the powder, and poured in a couple of teaspoons of the extra italian dressing leftover from the marinade. Because oven types are different, my baking time was slightly longer and I broiled at Lo for about 12 minutes (did not use butter). I also garnished with rosemary right when I broiled the fish. This was my first time making this dish, and definitely not my last. Thanks!
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