Nalvens Recipe Reviews (Pg. 1) - (11082779)

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Zucchini Lasagna With Beef and Sausage

Reviewed: Mar. 29, 2013
Excellent: but unless you're using abnormally large zucchini, I'd recommend getting 4. I also followed the recommendation of another reviewer from another recipe and salted and baked the zucchini slices for a little over 10 minutes in the oven at 350 degrees. I compensated by reducing the salt in the cheese mixture, but perhaps I didn't need to. I substituted frozen spinach for the parsley in the cheese and egg mixure. Turned out great. I was afraid of it drying out, so I added some pasta sauce on the very top before baking -- about 1-2 cups to get a nice coating.
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15 users found this review helpful

Chicken Piccata I

Reviewed: Mar. 15, 2012
Definitely double or triple the sauce at the end (lemon juice and wine) -- it really cooks down quickly. Like other reviewers: Also added paprika to bread crumb mixture, minced garlic to chicken while cooking and capers to sauce after removing chicken. Followed the directions from the recipe: coated chicken with flour and stored in fridge for an hour before cooking, then dipped in egg and then the bread mixture. Turned out great.
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2 users found this review helpful

Tofu Lasagna

Reviewed: Mar. 8, 2012
I made this once and followed some of the reviewers suggestions -- turned out great. I would definitely add garlic, italian seasoning and basil as suggested. And the mushrooms and sauteed zucchini was a great idea.
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2 users found this review helpful

Fish Tacos

Reviewed: May 3, 2011
Very tasty. It's a little too spicy for my wife, so I'd recommend serving the minced jalapeno on the side. This recipie also works great with grilled mahi mahi. I skip the top half of the recipe since I'm grilling, but then I add a little beer to the fish as I grill. And I always use wood chips for that smoky flavor. Yum!
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2 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Feb. 14, 2011
This was great! They were actually out of top sirloin at Whole Foods, but the butcher (and another customer) said that chuck roast is really all I need for a slow cooker (the customer thought that top sirloin would be overkill). The meat turned out fantastic: very tender and flavorful. The only drawback to using chuck roast, though, is that it tends to be pretty fatty so if you're picky like me you'll spend a lot of time trimming the meat while slicing into strips. I added a lot of garlic powder, and it was delicious.
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6 users found this review helpful

Grilled Salmon I

Reviewed: Jun. 15, 2010
Wow. This was really tasty! Both my wife and I really enjoyed the flavor. I followed the recipe exactly; but for those of you who thought it was too salty or too bland remember that 3 ingredients are "too taste". For me, I used skinless cuts and prepped a charcoal grill with apple wood chips. I lightly sprinkled each side with salt, but then was slightly more generous with the garlic powder and even more so with the lemon pepper. I rubbed the spices in a little before marinating for a good 2.5+ hours. Great!
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3 users found this review helpful

Lentil Soup with Lemon

Reviewed: Feb. 23, 2010
I made this for my wife and she gave me 5 plus 1 stars :) We both loved it. I didn't have cilantro, so I added the green parts from some green onions and it still turned out great.
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1 user found this review helpful

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