vanessajbaca Recipe Reviews (Pg. 1) - Allrecipes.com (10887501)

Spinach and Mushroom Frittata

Reviewed: Jan. 8, 2012

Excellent! A healthy option to a quiche with crust. I used an entire bag of fresh spinach, sauteed the spinach with about five scallions, a dozen sliced mushrooms, dried thyme, rosemary and parsley, in garlic-flavored olive oil and a bit of butter spray, then mixed that with the beaten eggs (I used 6), crumbled blue cheese, some mozzarella and a bit of milk, put the whole mess in a glass pie pan and baked at 375 for 30 minutes. Was delicious! Perfect vegetarian brunch, and would be even better with some crumbled cooked bacon or even cooked shredded chicken.

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4 users found this review helpful

Spinach Turkey Penne

Reviewed: Oct. 25, 2010

Very good starting point for a recipe. I made some changes, though, so 4 stars only. I used a large piece of turkey sausage, cut into small pieces, and browned them in basil olive oil. I then browned about 3-4 minced garlic cloves, and omitted the raisins as I don't like them. I also used a can of drained tomatoes, as suggested by another reviewer. I added a dash of heavy cream and otherwise followed the recipe, and it was lovely! The canned tomatoes give an extra savory and saltiness that the dish needs. I also think throwing over some crumbled blue cheese would also taste great - will try that next time. With a nice glass of white wine, it was a perfect dinner.

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7 users found this review helpful

Chickpea Curry

Reviewed: Sep. 8, 2010

This came out delicious, but I made substantial changes so I'm giving it 4 stars. I used garlic oil, 1 red onion and three tablespoons of minced garlic. I used dried ginger, dried cinnamon, turmeric and dried cumin - and I doubled the spices. Sauteed together for about 5 mins, then added 1 can of garbanzo beans and 1 can of diced tomatoes, both in their juices. I added a small can of coconut milk (for creaminess), a dash of fish sauce, some vegetable broth and vegetable bouillon, and fresh chopped cilantro and simmered for 30 mins. Oh yes, and I added a dollop of red curry paste I had left over, as I had no garam masala. It is an excellent base for many different types of curries. I was very pleased. Thank you!

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11 users found this review helpful

Easy Meatloaf

Reviewed: Aug. 2, 2010

Excellent! I, too, followed many of the reviewers advice and added Worcestershire sauce, sauteed the onion and some garlic in butter, and also added a chopped red pepper, which I also sauteed. Instead of putting the sauce on top, I added the mustard, a small can of tomato paste and a small can of tomato juice, and also used Italian-style breadcrumbs. I sprinkled a bit of leftover provolone cheese on top for the final 10 minutes, which melted and was nice and bubbly on top. It tasted DELICIOUS!

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5 users found this review helpful

Italian Lasagna

Reviewed: Aug. 2, 2010

This recipe was fantastic. I did add some garlic to the onion at the start, about a tablespoon of red chile pepper flakes (because I like spicy food) and about a half-cup of red wine to the tomato sauce when it was simmering. I used spicy Italian sausage, which gave it a little extra kick, and it won raves.

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17 users found this review helpful

Lemon-Thyme Cornish Hens

Reviewed: Feb. 15, 2010

Excellent, but I changed somewhat so hence, four stars. Rather than the lemon juice, I cut up two lemons into eighths and cooked them with the hens, and they caramelized so you could eat them, skin and all. Delicious!

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7 users found this review helpful

Peanut Butter Chocolate Chip Cookies III

Reviewed: Dec. 22, 2009

These were delicious. I ended up baking them for 20 minutes - don't know if it's because I live at such high altitude but they weren't cooked through at 14 minutes, nor at 16, so 20 was perfect. I only had white sugar so used that, but otherwise followed the recipe to the T and it was wonderful!

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12 users found this review helpful

Homemade Tomato Sauce I

Reviewed: Dec. 7, 2009

This is a truly great sauce that leaves much room for improvisation. I, of course, used it as a blueprint and ended up using 6 cloves of garlic, 1 whole onion, 1 red bell pepper, 10 roma tomatoes, olive oil, butter, red wine, a rib of celery, fat-free creamer, fresh basil, dried oregano, dried rosemary, dried sage, dried thyme, salt, pepper, a small can of tomato paste (made it dark red like in the picture!) and, at the end, a cup of fresh sliced mushrooms. I simmered for 3.5 hours and served over polenta and with roast chicken. DIVINE SAUCE! lots of room to play with ingredients and flavors, but a great base for anyone who needs a good tomato sauce starting point.

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20 users found this review helpful

Green Chile Chicken Soup

Reviewed: Nov. 20, 2009

Excellent! I used Hatch green chile and some sauteed onions, but otherwise followed the recipe exactly. Very warming and comforting for someone suffering from the flu! Thanks for the recipe.

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11 users found this review helpful

Special Wild Rice Salad

Reviewed: Jun. 27, 2008

This came out very good. I tweaked it some so I can't give four stars. I omitted the celery and instead used about 1/2 tablespoon of celery salt (since I hate celery). I used one roma tomato and a few grape tomatoes sliced in half, 1 used one 13.25 oz can of regular artichoke hearts (not marinated) and one 13.25 oz can of sliced mushrooms (also not marinated). I experimented with the dressing somewhat and finally came up with a nice mix of extra virgin olive oil, fresh crushed garlic, apple cider vinegar, and it came out delicious! Using the Italian dressing is good in a pinch but I personally don't like how oily it is. This came out delicious.

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12 users found this review helpful

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: May 27, 2008

Wow! This was terrific. I used a bag of fresh spinach and cooked the onion and garlic first, then added the garbanzo beans and cooked them with, mashing them a bit, then added the fresh spinach and wilted it with salt and cumin. I served it with baked lemon salmon and it was divine!! Thanks for the recipe.

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92 users found this review helpful

Chickpea and Couscous Delight

Reviewed: May 7, 2008

I found this recipe delicious but I did tweak quite a bit so I can't give the full five stars. Instead of water, I used vegetable broth and what a flavorful difference. I used balsamic vinegar instead of white, and garlic infused olive oil, and again, a great flavor boost. I also used a red onion. It tasted fabulous! I think this recipe lends itself to many different variations and tastes - it's very versatile.

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78 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: May 5, 2008

Five stars...the best!! I actually messed up and grabbed the bottle of Worchestershire sauce instead of soy...didn't realize it until the end. I also used fresh crushed garlic - about six cloves - but otherwise followed the recipe on skinless, boneless chicken thighs, baked at 370 for approximately 55 minutes and it came out FANTASTIC!! Made jasmine rice cooked in chicken broth and garlic and it was delicious.

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12 users found this review helpful

Spinach and Red Pepper Couscous

Reviewed: Apr. 20, 2008

This was excellent! I made a few changes, including using apple cider vinegar in place of rice vinegar. I used Italian herb seasoning as I had no dried oregano. I used half a red onion, five cloves of garlic, four of those small sweet multicolored peppers from the supermarket, and it was delish! Thanks for the recipe - will definitely be making again.

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9 users found this review helpful

Chicken with Asparagus and Roasted Red Peppers

Reviewed: Mar. 31, 2008

Kind of bland. I added four cloves of garlic, crushed because you get more flavor that way. I also had to add more chicken broth because it evaporated while cooking the chicken. I used roasted red peppers from a jar and fresh asparagus and omitted the tomatoes, but used the balsamic vinegar, salt and pepper. I even added some Parmesan to the mozzarella and it was still nothing to die for. I was pretty disappointed because of all the rave reviews, but I can't figure out what would jazz this recipe up. Likely won't make again, but no offense to the recipe poster - obviously it's good to many others. Just not for me.

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8 users found this review helpful

Ragu Bologna Pasta Sauce

Reviewed: Mar. 18, 2008

Soooooo good! I've made twice and the second time dispensed with the chicken livers and the pork...less expensive this way. (Lamb is also good.) I stuck with the rest of the recipe but added 3 chopped garlic cloves because I think all sauces benefit from it. I used canned chopped and diced tomatoes too and a couple of sloshes of red wine, though marsala would be good too. Oh this was fantastic! If you double the recipe, you can freeze the remnants and have on hand for unexpected company or nights when you need comfort. Five stars!!

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11 users found this review helpful

Lentils And Spinach

Reviewed: Feb. 21, 2008

This was seriously good. I used 1 cup of red lentils, and 2.5 cups of vegetable broth in place of the water specified. I also used half a white onion, half a red onion, four cloves of garlic, and during the last five minutes, wilted fresh spinach directly on top of the lentils, along with the remaining salt, pepper, cumin and garlic specified in the recipe. Got rave reviews from vegetarians and meat-eaters alike. Excellent recipe!

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149 users found this review helpful

Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Reviewed: Feb. 20, 2008

If you use extra virgin olive oil in place of the vegetable oil, it will be spectacular...I promise. I love bagna calda with endive lettuce leaves (if you can find them) and red peppers, but when the calda gets cold and thick, it makes a fantastic spread for bread or tortillas.

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42 users found this review helpful

New Orleans Barbeque Shrimp

Reviewed: Feb. 5, 2008

This is almost identical to the divine barbecue shrimp served at Pascal's Manale on Napoleon Avenue in the Garden District of New Orleans!! Wonderful wonderful! If I can't be there to indulge, this fantastic recipe is the next best thing.

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50 users found this review helpful

Bubba's Best BBQ Sauce

Reviewed: Jan. 26, 2008

My God this sauce is fantastic!! I followed the recipe with only one change...used fresh onion instead of onion powder. I used this sauce with the Amazing Ribs recipe from this site (as did many of my fellow reviewers) and have gained major status in my family....all of whom love BBQ. Thank you Bubba for one of the BEST recipes I've found here yet.

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25 users found this review helpful