herzeleid Recipe Reviews (Pg. 1) - Allrecipes.com (10994834)

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Pineapple Enchiladas

Reviewed: Sep. 9, 2014
This recipe worked exactly as it should have. My favorite enchiladas are made with cottage cheese and cheddar cheese, so this did not seem like much of a stretch. I made this with my own homemade enchilada sauce. The pineapple in the enchiladas was a terrible addition to Mexican food. A pan of enchiladas is usually eaten up in two days in my house. These lasted over a week and I personally never ate them after the first time.
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Striped Bass Seared with Honey and Ouzo

Reviewed: Sep. 9, 2014
This recipe is surprisingly delicious. We made this with Australian Barramundi fish which Costco labels as "a sustainable sea bass". The recipe says to brown the fish before adding the sauce, we tried this and the fish would not brown. So, we took the fish out of the pan, heated up some olive oil, and then browned the fish in the oil. I have never had ouzo, but we used Ricard--a French anise flavored liqueur. We believe that more could have been used in the sauce. This will definitely be made again and undoubtedly put into a regular rotation in our home.
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Wild Blackberry Pie

Reviewed: Aug. 27, 2014
This is a delicious pie filling that we have made two times now. It is so much fun to actually pick the blackberries although you do have to be careful of the thorns! Of course this pie can be made with store bought berries... I reduced the sugar to 1/2c (could probably be 1/3c and still be delicious) and baked at sea level for 30 minutes.
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Brocomole Dip

Reviewed: Apr. 20, 2014
If you make this recipe exactly as written you get the most bland, boring fake guacamole you have ever eaten. I added so much more cumin, cayenne, garlic and tomato to make it palatable. If you can overlook the smell (cooked broccoli is very pungent), I was able to enjoy the dip with chips. My boyfriend literally wouldn't touch it--so I doubt this will ever be made again in my house.
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Savory Lassi

Reviewed: Apr. 20, 2014
I love having a salted lassi with Indian food and I usually order one whenever we eat out. This is just about the same as in restaurants and is yummy. Works as a smoothie on its own, with Mexican food or with Indian food.
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Oktoberfest Chili

Reviewed: Apr. 20, 2014
I think this is the best chili I have ever had. My boyfriend liked it better than any that we have made, but didn't consider it the best ever. Delicious, worked as leftovers and we ate all of it.
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Slow Cooker Overnight Breakfast Casserole

Reviewed: Apr. 18, 2014
I didn't like this recipe at all but my boyfriend thought it was okay, but nothing special. The recipe is easy to follow and was simple to make. This had NO flavor. Even after adding more cheese and salsa or hot sauce afterwards...it was bland. This could be good if you were serving a bunch of people and you don't have a clue about their tastes.
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Home-Style Hominy Casserole

Reviewed: Apr. 18, 2014
I cooked the sausage and then put it all in a casserole dish and baked it in the oven. I also used "real" cheese instead of Velveeta.
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Shrimp and Asparagus

Reviewed: Mar. 23, 2014
I really enjoyed this recipe and think it will be a keeper. This was a quick and simple dish that feels fancy. Following the advice of other reviewers I boiled the asparagus leaving it a bit crunchy. I used the same water to boil the noodles and threw the shrimp into the noodles at the end for a few minutes. I chose not to use the olive oil at all. I think the sauce is designed to be a bit like a scampi sauce. If you want more flavor add red pepper flakes. I also think capers would be a delicious addition.
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Pepperoni Pizza Bread

Reviewed: Feb. 9, 2014
The bread had a very pretty reddish orange hue to it because of the pepperoni. I did not need to chop any of the ingredients because the bread maker breaks it up all on its own. We ate a few pieces of the bread when it was fresh out of the bread machine and the rest sat in the fridge for over a week before we threw it out. I agree that the recipe appears to be missing flavors. Will not make again.
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Ultimate Macaroni and Cheese

Reviewed: Jan. 26, 2014
We made this with the modification of a few other reviewers by adding bacon bits and green chilies. We added these ingredients because the sauce was very bland and boring and we were trying to dress it up. There is not a nice texture to the sauce: maybe too much flour. It's also possible that there is too much mustard powder.
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Spinach Bread

Reviewed: Oct. 27, 2013
I followed this recipe exactly. The bread did rise, but it fell during the cooking cycle so it was really quite heavy. I want to be very specific: we ADORE spinach and eat it all the time both cooked and raw. My boyfriend didn't like the bread at all. He ate one piece. I ate about 1/3 of the loaf by myself.
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Jo's Rosemary Bread

Reviewed: Oct. 24, 2013
This bread is amazing. I followed the directions exactly and the loaf comes out light and fluffy and it doesn't fall at all. This was so good that we ate the entire first loaf and I made a second one that same day. It does have a very strong rosemary flavor. If you don't like rosemary...probably not the bread for you.
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Spinach Quiche

Reviewed: Oct. 22, 2013
We made this recipe for breakfast this morning. We didn't make any changes to the recipe. It's easy and delicious. It tasted great. Definitely a keeper.
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Garlic Lover's Pizza Crust for the Bread Machine

Reviewed: Oct. 11, 2013
This is an absolutely amazing pizza crust. It was easy to make, easy to shape into the crust and cooked beautifully. It was neither soggy in the center nor too crispy. We doubled the recipe and put one in the fridge for two days. This one came out just fine, too. The recipe did need more flour. I think we added an additional 1/2 cup during the kneading.
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Slow Cooker Carnitas

Reviewed: Oct. 5, 2013
This is an absolutely wonderful dish. We have made it probably 20 times in the last two years. It is easy to make, has a wonderful flavor and is very versatile. You can use it on nachos, in burritos, chimichangas or even on its own. We usually halve the recipe simply because we are two people. We always double ALL of the spices (all of which are traditionally used in Mexican cooking--including cinnamon). Think of mole sauces. They use all kinds of spices including the ones Americans traditionally think of as dessert spices. This recipes does not need to be turned over in the crockpot. We've had the same success turning it over or not. It just depends upon if we are home.
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Plum Pie

Reviewed: Oct. 5, 2013
I have never had a plum pie before. I was very pleased with this recipe. I did not make this pie crust as I used a store bought crust. That said, this was absolutely delicious. I loved the crumb crust topping with the lemon zest and the nuts. The nuts added a wonderful texture to the pie (I used almonds because that is what I had). I reduced the sugar about about 50%. As you know sugar is totally a personal preference and I always think pies are too sweet. The pie was perfectly suited to my tasted with 50% of the sugar. The longer this pie cools, the better it sets.
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Tomato Tang Salad Dressing

Reviewed: Sep. 24, 2013
I made this because we had a ton of tomatoes to use up. I want to be very specific that I made up the dressing and let it sit in the fridge for a few days before we actually ate it. The dressing itself was delicious, but the tomatoes had soaked up all of the vinegar and became "vinegar bombs". They were so terrible that we had to pull every one out of the salad.
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Baked Fresh Cherry Pie

Reviewed: Aug. 30, 2013
I think I have made this 3 or four times this summer. Easy and delicious. Yes, you do need to wait for it to sit and cool for a few hours. If you do the pie sets up beautifully. I reduced the sugar.
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Tomato-Bread Salad with Basil and Capers

Reviewed: Aug. 30, 2013
Absolutely amazingly delicious. Was even good as leftovers two and three days later. Tasted great and felt ever so healthy. There is no need to add salt to the salad because the capers add plenty on their own.
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