Emily S. Recipe Reviews (Pg. 1) - Allrecipes.com (10666734)

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Emily S.

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Make Ahead Lunch Wraps

Reviewed: Sep. 4, 2011
These are soooo much better than store bought freezer burritos! My changes: I made a half batch with caramelized onion and red pepper instead of the corn and tomatoes. I cooked the rice with salt, pepper, garlic powder and chili powder in the water. Used a block of pepper jack (0.65 lbs) and added in about 1 tbsp taco seasoning--they ended up with a kick that I like (probably medium spicy). They are easier to wrap and taste better on sandwich wraps rather than the standard tortillas. Amazing. To reheat: unwrap from plastic wrap and roll in double sheet of paper towel. Microwave for 1:30, flip, microwave for another 1-2 mins. EAT.
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Make Ahead Lunch Wraps

Reviewed: Sep. 4, 2011
These are soooo much better than store bought freezer burritos! My changes: I made a half batch with caramelized onion and red pepper instead of the corn and tomatoes. I cooked the rice with salt, pepper, garlic powder and chili powder in the water. Used a block of pepper jack (0.65 lbs) and added in about 1 tbsp taco seasoning--they ended up with a kick that I like (probably medium spicy). They are easier to wrap and taste better on sandwich wraps rather than the standard tortillas. Amazing. To reheat: unwrap from plastic wrap and roll in double sheet of paper towel. Microwave for 1:30, flip, microwave for another 1-2 mins. EAT.
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Delicious Black Bean Burritos

Reviewed: Aug. 5, 2011
Very tasty pseudo-Mexican dish. If you pre-chop, it goes extremely quickly. Tip: the more cream cheese you use, the less healthy/more yummy it tastes :-)
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Blueberry Crumb Bars

Reviewed: Aug. 5, 2011
made with frozen strawberry slices, and they were fantastic. pretty forgiving recipe, too--you can do a lot of things to it and it turns out great. i did not use enough strawberries for my liking, next time i will do a generous two layers of slices.
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jun. 1, 2011
I love this recipe! Especially the sauce, as other reviewers have pointed out--it makes the meal. Very easy, and fairly healthy as long as you are sparing with the sauce :-)
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Apr. 18, 2011
I love this recipe! Especially the sauce, as other reviewers have pointed out--it makes the meal. Very easy, and fairly healthy as long as you are sparing with the sauce :-)
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David's Yellow Cake

Reviewed: Feb. 1, 2011
I made the following changes: 4 whole eggs and some cornstarch added to all purpose flour in lieu of cake flour. This is a very dense cake. Its texture is more reminiscent of a French dessert than a traditional American yellow cake. Maybe I needed to whip it more in the early stages....I don't know. It's still tasty, just not quite what I was expecting.
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Garlic Chicken

Reviewed: Jul. 19, 2010
Of all the recipes I have tried on this site, this is the one that my family requests night after night for going on 2 years now. I have to tell them no sometimes because I want a challenge and it is too easy to make! In my house, I serve the garlic chicken over pasta and marinara sauce made at a local pizzeria. Broccoli on the side. DIVINE.
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Seven Layer Dip I

Reviewed: Nov. 14, 2009
Classic recipe! Before you know it, you've eaten the whole thing. Change it, don't change it--its indestructible. And yummy.
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Broccoli with Garlic Butter and Cashews

Reviewed: Nov. 14, 2009
This may be my family's favorite Allrecipes recipe. They ask for it ALL THE TIME. Tips: the more cashews, the better; drain the broccoli well before adding the sauce or else it will become watery; and MAKE EXTRA because it goes like crazy!
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Butter Chickpea Curry

Reviewed: Nov. 14, 2009
Good stuff. Not the most sophisticated flavors--you can't really escape the tomato soup base. However, its homey and easy and I've made it multiple times. Easy to adapt/improvise with.
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Balsamic-Glazed Salmon Fillets

Reviewed: Nov. 14, 2009
This is absolutely a standard at my house. I can't count the number of times I have made it. Even the 15 year old who "hates fish" asks for it! Only correction--I find that I have to cook the fish 20-30 minutes before it is properly cooked throughout.
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