Wicksy Recipe Reviews (Pg. 1) - Allrecipes.com (10627126)

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Grilled Salmon with Dill Sauce

Reviewed: Jan. 6, 2015
Made the sauce with plain yogurt and added a big squeeze of lemon. Spooned over the grilled salmon after it was cooked. Yum.
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Grilled Swordfish with Rosemary

Reviewed: Dec. 27, 2014
Really good; rave reviews from the family. I gave the recipe and quick glance and assumed all the ingredients were the marinade...had it marinading in the fridge before I realized there was to be a separate sauce. Anyway turned out delish so will keep doing it this way! I melted about a tablespoon of butter after frying the fish and added the marinade, then topped the fish with it. YUM.
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Mexican Bean and Rice Salad

Reviewed: Dec. 8, 2014
Very very nice! I eyeballed all the amounts and went by look and texture. I really don't understand why people add red wine vinegar to this??..why hamper the taste of lovely fresh lime! Anyway I digress. I did add fresh tomatoes and avo at the end, and served with a few taco chips. Definitely a keeper.
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Poached Salmon II

Reviewed: Nov. 29, 2014
So good! I used oregano instead of parsley, will also try tarragon. I'm not sure the butter is really necessary (don't get me wrong, I love butter). The only way to mess up this recipe is to over cook, then the fish will dry out. Otherwise it is a moist, flavourful delish way to serve salmon.
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Creamed Hard Boiled Eggs

Reviewed: Nov. 19, 2014
This brings back memories and is great comfort food! I thickly sliced an onion and sauteed until soft (not carmelized, added it to the sauce at the end. Also added about 1/4 tsp of veggie bouillon powder to the melted butter when making the sauce. Loved the end result!
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Lemon Cream Cheese Frosting

Reviewed: Oct. 9, 2014
People are all over the map with the amount of sugar; and I must say for our preference it is way too much. We really like a strong cream cheese flavour, and I like this recipe because it calls for lemon which really seals the deal! I wonder if people who are having issues with consistency are using light or spreadable cream cheese? I used 2 blocks of regular cream cheese, softened on a low setting in the mic, then eyeballed and tasted as I added the sugar, but likely used about 2 cups. Consistency was great, could have piped but just spread on with a knife. On carrot cake (Uncle Sam's from this website, also very versatile in terms of ingredients). Absolutely delish!!
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Large Salmon Patties

Reviewed: Sep. 1, 2014
These are okay but I've found other recipes I enjoy more. Do want to mention after draining you can mash the bones along with the salmon; they contain a lot of calcium and no one even knows they're there. No reason to throw all that goodness away.
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Grilled Salmon with Creamy Pesto Sauce

Reviewed: Aug. 28, 2014
After reading a few reviews decided to try it with a few modifications;the ingredients as is seemed like it would be too bland. I used white wine instead of milk, and sauteed about 1/2 cup sliced mushrooms then added to sauce. Also added some dill. Was tasty but have tried other salmon recipes from this site that I enjoy more.
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Roasted Eggplant and Mushrooms

Reviewed: Aug. 25, 2014
Why ever would you peel the eggplant; the skin has such a lovely chewy texture! Also be sure and salt it like other reviews have suggested. Makes a huge difference in texture and taste of dish.
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Thai Green Curry Prawns

Reviewed: Jul. 10, 2014
I used this recipe as a base, but as others have mentioned it definitely needs fish sauce! Even tho I love coconut, I find I enjoy dish like this much better if I use less coconut milk and substitute some veggie broth. My veggies of choice are zucchini, red pepper and bean sprouts; but it's very versatile that way. Serve with noodles or rice in a big soup bowl, and relax about the thin consistency! There are some beautiful green curry pastes out there so often use that as a short cut.
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Vegetarian Moussaka

Reviewed: Jun. 25, 2014
The end result was flavourful and family gave positive reviews. As many others have done I grilled (broiled) the veggies and found by the time they were slightly browned there were almost cooked so I knew they wouldn't have to be baked as long as recipe called for. I also cut my veggies, esp the eggplant and zucchini fairly thick as I wanted to be able to distinguish individual tastes and didn't want it too mushy. Basically I baked it for about 10 min while I was making the sauce, then added sauce and cooked till brown. The end result was nice and firm and tasty.
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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Jun. 11, 2014
Really good! Right up there with Uncle Sam's from this site. I used a different cream cheese icing without white chocolate (don't care for it) and I always add a bit of lemon juice to cream cheese icing, adds just a bit of tartness which is so good!!
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Turkey Soup with Root Vegetables

Reviewed: Jun. 9, 2014
I substituted fresh sage for parsley; sage and turkey go hand in hand! Also added some leftover turkey meat at the end. Yum
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Salad in a Jar

Reviewed: May 26, 2014
If you make this for lunches, put the dressing in the jar first, then layer other veggies, making sure you put the greens in last, so they don't touch the dressing. Don't shake until ready to eat. It will keep a few days in the fridge this way; as long as the greens don't contact the dressing!
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Fish Tacos

Reviewed: Oct. 15, 2013
It's the dressing/sauce that's amazing! I've used this with prawns and pan fried fish tacos. A WINNER every time.
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Jamie's Cranberry Spinach Salad

Reviewed: Sep. 24, 2013
I did not care for this recipe. Way too sweet for my tastes.
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Sour Cream Lemon Pie

Reviewed: Aug. 23, 2013
This dessert is delicious. The flour, sugar milk mixture was very thick before I coddled the egg yolks in, but the end result had wonderful flavour. The only change I made was to use natural yogurt instead of sour cream as that was what I had on hand. And a graham crust, for perference. Of course you could add more lemon and zest to suit your taste. Thank you for the wonderful recipe.
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Warm Shrimp Salad

Reviewed: Aug. 18, 2013
Really tasty with my own homemade dressing...plain yogurt, dash of mayo, celery salt, garlic powder, Worcestershire sauce. Thanks for the idea!
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Kale and Quinoa Salad

Reviewed: Aug. 7, 2013
What a tasty healthy salad! It seems the trick with kale is to cut it in thin ribbons, remove the woody white stalk first by just pulling the green leafy part off. I loved the idea of massaging it with sea salt, it turns it a lovely shiny green colour and softens it. The odour is a little off putting, a bit like alfalfa or mowed grass ( a nice enough smell...but to eat???). Anyway after the massage I put the dressing on and let it marinade for a bit then added the quinoa while it was still warm. I left off the feta as a matter of preference and used pumpkin and sunflower seeds (toasted in a frying pan first) instead of pecans. I think fresh fruit such as peach, orange or apple could be used instead of currants. A great recipe that I will use often!!
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Sauteed Radishes

Reviewed: Aug. 7, 2013
I would have never occurred to me to fry radishes but this is amazing. Raw they are take or leave for me, but fried like this....sooo tasty!
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