LaraCollins Recipe Reviews (Pg. 1) - (11147063)

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A Twist on Pasta Salad

Reviewed: Jul. 26, 2010
I first made this for a March Madness BBQ and it's become my signature pasta salad - albeit with SIGNIFICANT changes. I'm a vegetarian, so I use vegetable stock (no one can tell the difference). Instead of the veggies in the ingredients, I use cucumber, fire roasted red peppers, and sun-dried tomatoes. Instead of parmesean cheese, I use goat cheese. The result is a more mediterranean pasta salad that has a lot more flavor to it. Delicious!
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35 users found this review helpful

Avocado Tacos

Reviewed: Jul. 22, 2010
Back when I was eating meat, tacos were one of my favorite dinners. Now that I'm a vegetarian, I've been looking for a suitable replacement, and found that here! I did make some changes to the recipe. I sliced the avocado instead of mashing it, sliced the onion instead of dicing, and added diced tomatoes, jalapenos, and shredded monteray jack cheese. I also left out the garlic salt. The resulting dish is now my FAVORITE summertime meal! This recipe is a great base and very versatile, so it's easy to change each time you make it (sometimes, depending on my mood, I also add some black beans or refried beans). Definitely recommend for any vegetarians!
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3 users found this review helpful

Luscious Spinach Artichoke Dip

Reviewed: Jul. 7, 2010
This dip was a HUGE hit when I made it this past weekend for the 4th of July. I did make some changes though - I used an entire block of cream cheese, and I pulverized the artichokes to make the dip a little less chunky (the spinach maintains the texture). Also I sprinkled a layer of additional romano cheese on top and baked uncovered for 25 minutes, giving the dip this golden brown cheesy crust. The dip was literally gobbled up in about 40 minutes! It was so delicious that I actually made another batch when I got home, divided it into smaller portions and froze it, so I can make some for a snack as needed. Yum!
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3 users found this review helpful

Basic Corn Muffins

Reviewed: Dec. 30, 2010
Great basic recipe, which I jazzed up by adding 1/2 cup shredded monterey jack cheese and 1 large jalapeno, finely chopped (sort of a "Mexican" corn muffin, if you will). The cheese really moistened the muffin and the jalapeno adds a nice kick to every bite. My only complaint is that I only got 10 muffins out of the recipe, which I thought was odd. Next time I'll add a little more cornmeal and flour to try to stretch the recipe. Otherwise very good!
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2 users found this review helpful

Green Onion Dip I

Reviewed: Jul. 26, 2010
I made this for a dinner party last night and it was a big hit! I did make alterations though. I also used a block of light cream cheese instead of the mayo (I HATE mayo). At first I found the mixture to be bland (even after it sat over night), so I wound up using 3/4 of a package of green onions, an extra clove of garlic, and an extra spoonful of dijon mustard. The resulting dip had a little kick at the end of every bite and was very delicious. Screw the dinner parties...I'm going to make this just to keep in my house!
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2 users found this review helpful

Seven Layer Taco Dip

Reviewed: Aug. 23, 2010
Excellent guide for seven layer dip. As always, I made several changes. I started with vegetarian refried beans. Then added a fat free sour cream/cream cheese mixture. Layer 3 was 2 pureed avocados. Layer 4 was 3 large chopped tomatoes. Layer 5 was chopped chili and jalapeno peppers and 1/2 large yellow onion. Layer 6 was torn up iceburg lettuce. And finally, layer 7 was shredded pepper jack cheese. The dip was a big hit at a recent BBQ!
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1 user found this review helpful

Tomato Spinach Pizza

Reviewed: Jul. 29, 2010
I made this using a whole wheat pita (great if you're making this recipe for 1 or 2 people). I cut the mozzarella cheese in half and replaced the other half with crumbled feta cheese. Delicious, nutritious, and easy to clean up!
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