Wrocklage72 Recipe Reviews (Pg. 1) - Allrecipes.com (106212)

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Garden Tomato Salsa

Reviewed: May 25, 2011
Loved this salsa - I had a couple of tomatoes that I needed to use, so I scaled this down to 5 servings. Used green onions instead of white (was all I had), left out the green pepper and olive oil (didn't have) and added three small cloves of garlic (salsa must have garlic imho). I also just dumped it all in my Ultimate Chopper - three seconds, done :) I will absolutely use this recipe again - thanks for sharing
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4 users found this review helpful

Mike's Drunken Mussels

Reviewed: Jan. 20, 2011
I used olive oil, left out the peppers (both red and jalapeno) but only because I didn't have any on hand. I also left out the water because I used the frozen mussels you can buy in the 2 pound bag. Really good recipe, loved the flavor of the broth - I was afraid that the tequila would be too strong, but it was balanced by the lime juice - I may add more tequila next time! Thanks, Mike for an alternative to white wine broth.
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5 users found this review helpful

Fish Tacos

Reviewed: Jun. 30, 2010
I did not have the ingredients for the sauce, but I can definitely vouch for the batter. It was light and crispy - perfect for the tilapia fillets we used for our fish tacos. The only thing we did differently was to add 1 tablespoon of Old Bay Seasoning to the batter and salted the fish when they came out of the oil. We had a lot of batter left over, will half the recipe next time, should be perfect for two people. Thanks for posting the recipe, its the best fish batter recipe I've come across so far.
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2 users found this review helpful

Sesame-Crusted Tuna with Summer Salsa

Reviewed: May 15, 2009
This recipe was easy to prepare, the presentation was nice, and it tasted wonderful. CHANGES: I followed another reviewer's advice and added a little bit of onion, garlic, and fresh cilantro to the salsa, but I think it would've been good without it too. I also used a combination of sesame oil and canola oil and sprinkled a little soy sauce on the fish before coating it with sesame seeds. NOTES: I had never cooked tuna steaks before, so I went with the 4 min per side that is stated in the recipe, but it was too long. I think 2 to 2.5 min per side would've been enough. To be fair, its entirely possible that I had the heat up too high. The next time I prepare this (oh yes, there will be a next time), It will be absolutely perfect. Thank you for sharing the recipe!
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Ciabatta Bread

Reviewed: Dec. 6, 2008
I made this with 1/2 whole wheat and 1/2 AP flour (its what I had in the kitchen). It didn't rise as much as I would've liked, but it was the flour, I'm sure. Still, it rose enough to not be dense, and it had a good flavor. I did brown quickly, and didn't need the full 25 min to bake. All in all, it was a good experience with bread, and a good outcome. I will keep this in my recipe box to use again. Thanks to the reviewer who suggested the spatula to get the dough to the baking sheet and thanks to the person who submitted this recipe.
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2 users found this review helpful

Mini Pumpkin Butterscotch Muffins

Reviewed: Oct. 26, 2008
These were wonderful! I used bread flour instead of AP flour (its what I had) and 2t of pumpkin pie spice instead of mixing my own spices, but otherwise left the recipe alone. The recipe was easy to follow and the bake time was spot on - thank you for a great recipe. :)
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Photo by Wrocklage72

Steamed Mussels II

Reviewed: Aug. 21, 2008
I used this recipe as a base, but then also incorporated some ingredients from a second one (a restaurant copy-cat recipe). Here's what I did: I increased the butter to 4 Tbsp and added a clove of minced garlic with the shallots. I omitted the white wine (only because I didn't have any in the house) and used a mix of half water half lemon juice. I added 2 Tbsp of chopped fresh basil to the pot while steaming the mussels and omitted the parsley. The final touch was a teaspoon of Pernod added to the pot at the end. Served with plenty of bread to sop up the yummy, garlicky, lemony juice.
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4 users found this review helpful

Classic Spanish Sangria

Reviewed: Aug. 12, 2008
I love this sangria recipe - very quick and easy and it tastes wonderful! I replace 1/2 cup of the rum with triple sec and lower the sugar to 1/4 of a cup. Also, I just mix it all up and let it sit in the fridge over night. Thanks for sharing this recipe.
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3 users found this review helpful

Orange-Cucumber Lettuce Salad

Reviewed: Aug. 12, 2008
I made this exactly as the recipe stated and found that it made way too much for two salads. Also, the ratio of oil to orange juice made it seem a little thin. That being said, the flavor was good, and I will definately make this again, maybe playing around with the ratios, and adding some spices. Thanks for a good base recipe and something new to try!
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3 users found this review helpful

Cheesy Spinach Casserole

Reviewed: Jul. 14, 2008
I used spiral pasta, fresh onion, and fresh spinach. I also added 1 tsp of garlic. I browned the onion and garlic in olive oil, added the spinach to wilt it and added this along with the pasta to the sour cream mixture. All else was the same and I baked it as directed. Thank you for the really good recipe - I'm sure the original is also good, I just can't help myself. :)
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2 users found this review helpful

Cream Peas

Reviewed: May 19, 2008
Absolutely easy and tasted wonderful - I used 1 can of peas (since that's all I had) and just used the water in the can. I added some frozen pearl onions while they were boiling. Omitted the sugar and added a bit more salt. Used 2% (again, all I had) and it thickened up nicely. Thank you for a great recipe that I can play around with - since I can't leave well enough alone. :)
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Broiled Tilapia Parmesan

Reviewed: May 15, 2008
Very good flavor, I used slightly different spices-lemon pepper and Old Bay-since that is what I had on hand. I also think I will use less butter next time since there was a lot in the pan when it was done. Notice I said next time though LOL - I will definitely make this again.
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0 users found this review helpful

Green Bean and Bacon Saute

Reviewed: Apr. 17, 2008
I made this with canned green beans, and it was still very good. I want to try it with fresh next time. I did make a few changes: I sauted 1 can of mushrooms in 1 tbsp of butter until browned, then I added a few sliced onions and 1 can of beans. I sauted on medium heat until slightly browned, then added the cooked crumbled bacon and 1/2 tsp of fresh garlic. I did not use any bacon grease to cook the beans. Thanks for a very good recipe for me to experiment with. :)
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24 users found this review helpful

Crustless Spinach Quiche

Reviewed: Apr. 16, 2008
Best crustless quiche I've ever made! Thanks for the recipe. UPDATE: This time I used about 3 oz of fresh spinach instead of the frozen, added 1/2 cup of milk to the egg mixture, and used about 2 C of cheese. Even better!
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1 user found this review helpful

Roasted Garlic Cauliflower

Reviewed: Apr. 16, 2008
This is the best way to prepare cauliflower - fresh or frozen. I skipped greasing the pan first, and also putting the ingredients in a bag. I just placed the cauliflower in the pan and drizzled the oil and garlic over top and stirred to coat. I covered and baked for 20 min, then did the broiling step. I also added two strips of bacon, cooked and crumbled with the cheese. Thank you for this recipe!
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Golden Pork Chops

Reviewed: Mar. 23, 2008
I have been looking at this recipe (and others like it) for some time. My biggest fear was that the sauce would taste overwhelmingly like the cream soup that is used. I usually avoid recipes that call for too much cream soup because of this. That being said, this recipe is AWESOME. I sauted the onion and garlic with a can of chopped mushrooms in 1 tbsp of butter - putting the garlic in last and removing from the heat since garlic doesn't need much to soften it. I set it aside and browned the chops (seasoned with a little garlic powder and pepper) in the same pan - just a couple of minutes on each side to brown. I transferred the chops to a glass baking pan, topped with the sauted veggies, then topped that with ONE can of cream of mushroom soup. Covered and baked at the temperature stated. My chops took less time to cook, but my oven may be off. Absolutely delicious! Thank you for the recipe! I will definately be making these again!
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Snow on the Mountain Green Beans

Reviewed: Mar. 10, 2008
This is a great way to prepare green beans - even canned ones. I wanted to try this recipe but didn't have fresh green beans, so I substituted canned beans. Just make sure the butter and oil is really hot in the pan, then add the beans, stirring as you add the seasonings. I used garlic and herb feta cheese, and also added a dash of garlic powder - mmmmm! I can't wait to try this recipe with freash beans! Thank you for a great recipe!
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1 user found this review helpful

Lime Fish Tacos

Reviewed: Mar. 9, 2008
The sauce really make these tacos! I used Boar's Head Jalapeno hot sauce and it came out great!
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Wrapped Salmon

Reviewed: Feb. 2, 2008
I really liked this recipe and made it exactly as stated the first time. The second time, I used puff pastry dough and it came out great - without having to mess with phyllo dough (which I hate). I combined this recipe with the Goat Cheese Recipe from the site, stuffed the fillets with garlic and herb feta cheese before wrapping them. Wonderful recipe, and fun to experiment with using different seasonings and spices. Thanks!
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4 users found this review helpful

Goat Cheese Salmon

Reviewed: Feb. 2, 2008
I combined this recipe and the one listed for Wrapped Salmon. I used squares of puff pastry dough to wrap the salmon fillets after stuffing them with the feta cheese. Used garlic and herb cheese and omitted the mayo topping. Made a quick sauce using: 1/2 c mayo and 1/2 c sour cream and added dill weed, salt and pepper to taste. Thank you for the idea to use feta cheese - its my favorite way to prepare salmon now! :)
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12 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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