MANDT2 Recipe Reviews (Pg. 1) - Allrecipes.com (1080636)

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Summer Salad with Cumin-Crusted Salmon

Reviewed: Jun. 22, 2015
Delicious! Per other reviews, added 1 avacado. Also substituted goat cheese for the feta. Although I made the dressing as directed, plus the addition of grated orange zest, I plan to follow the suggestion of others next time by cutting the amount of olive oil in half. This recipe is definitely a keeper.
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Pan Fried Daikon Cake

Reviewed: Jan. 3, 2015
I made this a lot healthier by baking the cakes on a cookie sheet lightly sprayed with a cooking spray. 10 - 12 minutes per side, in a pre-heated 425 degree oven resulted in crispy, nicely browned cakes. I also used Egg Beaters, instead of eggs to further reduce calories. My 4 star rating is based on the seasonings... I think they could be improved. Next time, I plan to try Old Bay seasoning, with plain bread crumbs (Panko), instead of the Italian seasoned bread crumbs. Overall, I really enjoyed these and will definitely try them again. Perhaps, I'll someday try adding diced Chinese sausage, as with the more traditional recipes.
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Crispy Chicken Rolls with Chutney Curry Sauce

Reviewed: Dec. 10, 2014
I am the submitter of this recipe. Since the original submission, I shared it with a friend who had the wonderful idea of serving the chicken filling in pre-made phyllo cups, topped with the mango-curry sauce and a sprinkling of parsley or cilantro. It really adds to the presentation and ensures everyone tries both the filling and the sauce together. Over time, I have also adjusted the recipe and now use the following ingredients to make 50 won tons or phyllo cups: • Chicken Roll Ingredients: • 1 package won ton wrappers or phyllo cups (about 50) • 8 oz. Neufchatel cream cheese, room temperature • 2 - 4 Tablespoons light or non-fat sour cream, if desired • ¼ - 1/2 c. milk (as needed to thin filling) (I used Silk unsweetened almond milk) • 1 teaspoon garlic salt • 1 teaspoon curry powder • 16 oz. package frozen chopped spinach, cooked, squeezed dry • 1 standard-size can ripe olives, thinly sliced • 3 - 4 cups diced cooked chicken • Olive oil spray • • Curry-Chutney Sauce ingredients: • 1 cup plain low-fat or non-fat sour cream • 8 teaspoons mango chutney (chop any large pieces) • 1 to 2 teaspoon curry powder (to taste)
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Easy Summer Gazpacho

Reviewed: Sep. 14, 2014
Absolutely delicious, and SO CLEVER to use pasta sauce as the base!
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Carly's Salmon En Papillote (In Paper)

Reviewed: Sep. 4, 2014
I made this with a big handful of chopped fresh spinach under each piece of salmon, instead of using asparagus. For seasoning, I used Johnny's seasoning salt. I baked it at 350 degrees for 20 minutes, as directed and it turned out perfect. The lemon was really good with the salmon and spinach. For a side dish, I briefly sauteed spiralized zucchini, caramelized onions, sliced mushrooms, and Adobo seasoning. I also served fresh cantaloupe cubes. It was a quick and tasty company dinner with a minimum of fuss and practically no cleanup.
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Pumpkin Cheesecake

Reviewed: Aug. 30, 2014
I'm sorry, but we really didn't care for this. It took forever to set up while baking, and just spreading on the sour cream mixture, with no additional baking resulted in... well, a topping the texture of sour cream; runny. Also, there seemed to be too much pumpkin in proportion to the other filling ingredients.
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Lemon-Basil Quinoa Salad

Reviewed: Aug. 30, 2014
Loved the nutty flavor of the quinoa cooked in chicken broth. The mix of vegetables with dried cranberries was perfect. The only thing I might do differently next time is cut back, just a smidge, on the lemon juice.
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Grilled Salmon I

Reviewed: Aug. 30, 2014
Reallly tasty, really easy. I skipped the salt, since the soy sauce was already salty. Might cut back a smidge on the brown sugar next time. I served this with the Lemon-Basil Quinoa Salad recipe on this site, fresh fruit, and stir fried vegetables. Everyone really liked it.
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Banana Crumb Muffins

Reviewed: Aug. 24, 2014
I followed the changes suggested by the top reviewer, K. Lynn, (more spices & vanilla; substituting brown sugar for a portion of the white sugar, and substituting oil for the butter in the muffins). They were quick and easy to make and turned out great. My bananas were fairly large, so I ended up with 12 muffins, rather than 10, a happy outcome!
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4H Banana Bread

Reviewed: Mar. 24, 2014
I made this using the variations that my son suggested, and it was EXCELLENT. The changes were to substitute half of the sugar with brown sugar, add a teaspoon of vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon of nutmeg. I was out of milk, so I used fat free half and half. This will be my new go-to banana bread recipe.
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Baked Chicken Spaghetti

Reviewed: Feb. 9, 2014
Very good, and very easy to make. I kept it to one pan by cooking and draining the spaghetti, then browning veggies in the same pan. Lastly, I combined the rest of the ingredients into the pan and baked it. I didn't bother with the panko crust topping, and only used 2 T. of butter to saute the veggies. That, along with using low fat cream of mushroom soup and low fat sour cream made it healthier. I could have cut the fat even more, if I'd had low-fat shredded cheese. I used bow-tie pasta and that worked well. This is definitely something I'd make again and would be great for covered-dish potlucks.
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No Bake Chocolate Peanut Butter Cookies

Reviewed: Jan. 29, 2014
I rated this 4 stars the day I made it, but revised to 5 stars after they had sat overnight. Very easy to make, and as others said, a flexible recipe. Good one to make with children.
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Slow Cooker Chicken Taco Soup

Reviewed: Jan. 23, 2014
This was really good. I used the Bill Echols seasoning mix that the submitter supplied in her review. I also used chicken broth instead of beer. My only criticism is that it called for way too much chicken. Next time, I'll only use 2 or 3 breast HALVES. The suggested toppings of avacado, sour cream, cheddar cheese and corn chips were good. I served this with Grandma's Buttermilk Corn Bread, also from this site.
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Maple Dill Carrots

Reviewed: Dec. 28, 2013
I made these exactly as instructed, and they were delicious.
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Curried Shrimp Au Gratin

Reviewed: Aug. 25, 2013
My son made this using the less expensive smaller-sized salad shrimp and brown rice and it was wonderful!
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Graham Cracker Crust

Reviewed: May 24, 2013
This was quick and easy to make. I was too lazy to measure crumbs, so simply followed another reviewer's suggestion to crush one sleeve of graham crackers. I crushed the crackers in a sealable plastic storage bag, added the sugar, then the butter and mushed it together. After shaping and chilling the crust for an hour, I filled it with this site's recipe for "Key Lime Pie VII". My guests could not stop talking about how wonderful it was.
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Key Lime Pie VII

Reviewed: May 24, 2013
Wow! This was absolutely fabulous! Just the right combination of sweet, tart, and creamy. Super easy to make, too. I'd give this 10 stars, if I could,, and am tossing all other key lime pie recipes, as there is absolutely no way to beat this. It was quick and easy to make because I used bottled Key Lime juice and two cans of store-brand sweetened condensed milk. (Here in the Pacific NW, I found the key lime juice at New Seasons Market). The only thing I did differently, was to make my own "graham cracker crust", using the recipe submitted to this site by Carole.
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Jambalaya with Fresh Fruit

Reviewed: Mar. 31, 2013
Wow! This recipe truly is a 5-star winner. Following the submitter's review about not including apple in the original submission, I left it out. I agree with others, that it would not have been as good with the apple, but was WONDERFUL with everything but the apple. For the wine, I used sherry, and it was perfect. I'll definitely be adding this to my short list of recipes good enough for special guests. Thanks for submitting it!
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Swiss Chicken Casserole II

Reviewed: Mar. 18, 2013
We really didn't care for this. It tasted like it was made from packaged ingredients (canned soup and stuffing mix), rather than having the fresh taste that we enjoy.
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Smooth Sweet Tea

Reviewed: Feb. 23, 2013
I made this with Stash Tea's "White Peach Oolang Tea" and sweetened with only 3/4 cup of Splenda, rather than sugar. My guests absolutely RAVED about it! Everyone wanted the recipe.
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Displaying results 1-20 (of 151) reviews
 
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