Rock_lobster Recipe Reviews (Pg. 19) - Allrecipes.com (11170677)

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Fiesta Pork Sandwiches

Reviewed: Feb. 16, 2011
Fiesta Pork Sandwiches' Haiku: "Yes, a little bland. How come, with so much flavor? Sandwich needed oomph." I followed the marinade exactly and was only a little disappointed in the yawn-inducing taste. The pork itself was juicy, tender, shred-worthy due to its low n' slow cooking time, but it needed a whole lot of dressing-up in the sandwich to make my stomach smile. That being said, my sandwich round 2 the following day included an heavy squirt of lime juice, along w/ lots of additional veggie toppings, while my husband chose to bathe his in spicy BBQ sauce instead.
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3 users found this review helpful
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Sweetheart Cookies

Reviewed: Feb. 15, 2011
Sweetheart Cookies' Haiku: "Rockin' butter taste. Fruity, buttery, yum! Looked beautiful too." These cookies are a cinch to make, pretty in appearance, and mega-marvelous. I tinted my cookie dough pink-ish for V'day, used raspberry jam, and added a little pink icing for decoration. (Instead of powdered sugar.) I'm looking forward to making these again w/ a variety of different fillings.
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5 users found this review helpful
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Teriyaki Marinade

Reviewed: Feb. 15, 2011
Teriyaki Marinade Haiku: "Needs some more ginger. I used it on some chicken. Nice with steamed veggies." Scaled it back by 1/2 and marinated boneless chicken breast in it overnight ~ grilled the chicken and ate it w/ steamed mixed veggies and rice, although I think it would've been better with more than just a pinch of ginger, and possibly a teaspoon of hot sauce.
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2 users found this review helpful
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Crustless Spinach Quiche

Reviewed: Feb. 13, 2011
Crustless Spinach Quiche Haiku: "Low carbers rejoice! Loaded with eggy-veggie, this is so awesome!" This recipe is very close to something that I make on a weekly basis (5 eggs beaten w/ a variety of veggies and baked in muffin tins for a quick, portioned breakfast), but I wanted a dish more "polished" in appearance to serve for brunch guests. I used 2 packed cups of fresh spinach, and added diced red bell pepper (for some color), as well as some ham, a pinch of nutmeg and a heavy splash of milk. It looked beautiful, and tasted just as good at room temperature. The wonderful part of this recipe is its limitless potential for different ingredients, which is why it's no less than 5-stars!
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3 users found this review helpful
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Chunky Monkey Pancakes

Reviewed: Feb. 13, 2011
Chunky Monkey Pancake Haiku: "Monkeys leap through trees. Soar to breakfast for pancakes! Devour their plates!" These were exceptionally-good, but no surprise there, based on the reviews, drool-worthy photos, and that my monkey family adores the combination of bananas and chocolate. For preference, we left out the pecans, and mashed the banana instead of dicing ~ straight off the griddle and into my mouth. Yum!
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2 users found this review helpful
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Dad's Jerky Marinade

Reviewed: Feb. 11, 2011
Jerky Marinade Haiku: "Hmm what's it missing? Twas a good marinade, yes. Perhaps some all-spice?" I marinated several chicken tenderloins in this for a little over a day (only change I made was decreasing the sugar a bit, and up'ing the hot sauce, for which I used Trappey's), and it was quite tasty. I know that the intention of the recipe was for a beef jerky, and not "Jerk" as in "Jamaican Jerk", but I'm still thinking if I used this marinade again, I would add 1/2 tsp. all-spice, and maybe fresh green onion and minced garlic, instead of the powders. I served the chicken perched atop fluffy coconut rice w/ green peas and lime wedges for a tropical flair in the midst of a chilly winter's night.
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Slow Cooker Carnitas

Reviewed: Feb. 10, 2011
Slow Cooker Carnitas' Haiku: "Squeeze on the fresh lime! Why'd I follow the reviews? Came out a bit dry." So this is a first ~ I followed many of the reviewers' suggestions and spread the shredded pork (muy delicioso, perfectly seasoned -3X spices-) on a cookie sheet and baked them prior to serving, but we weren't too thrilled that it lost alot of its flavorful, moist texture. A heavy squeeze of lime juice, chopped cilantro, tomatillo sauce, mexi-blend cheese, lettuce, and tomato topping a warm corn tortilla, and the carnitas were still tasty. I had a mega-craving for the heavenly carnitas that I'd eaten in San Francisco last week, and these didn't quite quell the itch, but they were good nonetheless. But to combat the dryness of the leftovers, I may douse it in BBQ sauce and make a sammie for lunch tomorrow.
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Pasta, Broccoli and Chicken

Reviewed: Feb. 1, 2011
Pasta, Broccoli & Chicken Haiku: "This was colorful. A vibrant and tasty dish. But More Pesto Please!" I should've taken the advice of other reviewers and up'ed the pesto b/c it was just a dainty kiss of flavor. I used more broccoli and less pasta (penne's all that I had, but hey, they're tubes too), and I also sauteed onion and bell pepper w/ the garlic. I also used an Italian-seasoned can of tomatoes as opposed to chopped fresh. I don't think that I changed the recipe too terribly much, so I'm only giving it 4 stars b/c I think 1.) Needs the onion inclusion, or at least more veggies & less noodle. 2.) Definitely needs more pesto and 3.) No wait, just the 2. It's a good meal and all the better that it's not a heavy-creamy-pesto dish, so the brightness of color and flavor is a nice harmony with the "healthy" fats of the oil and pesto.
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Lime Chicken Soft Tacos

Reviewed: Feb. 1, 2011
Lime Chicken Taco Haiku: "I feel so lonely. I didn't like these that much. How can I fix this?" After reading all the reviews and salivating at the rad photos, I had high hopes for these tacos. Per another review, I doubled the sauce, marinating the cubed chicken in 1/2, and reserving the rest for simmering. (B/c I can't bring myself to drop plain, anemic chicken in a saucepan - gotta give it some pre-cooking flava.) The only other difference that I did was using hard taco shells rather than tortillas, but c'mon folks, that wouldn't make a difference to what should've been a tangy, lime-ey fiesta taste, which, for some reason, I thought was lacking. I served the tacos alongside some zucchini, onions, and bell peppers that I sauteed in "Taco Seasoning I" from AR, and scooping that into the taco shells, along w/ tomatoes, cheese, lettuce and salsa seemed to give me the Mexi-flavor-boost that I was craving.
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3 users found this review helpful
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Lighter Chocolate Chip Pancakes

Reviewed: Jan. 29, 2011
Lighter CC Pancake Haiku: "Less baking powder! Otherwise these were yummy. Nom, nom, nom pancake." I liked these pancakes, but not quite as much as "Pancakes I", which I think I'd tweak with the "lighter" ingredients of these instead. I used all WW flour, and split the marg. w/ 2 TB applesauce. There's something so, as Homer Simpson would say, "groin-grabbingly transcendent" about melty chocolate chip explosions in the center of a pancake, and these were good, but I think the author of the recipe perhaps meant 2 TSP of b. powder not TB?
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10 users found this review helpful
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Black Bean Spinach Pizza

Reviewed: Jan. 29, 2011
Black Bean Spinach Pizza Haiku: "Beyond delicious! This meal met with moans of 'mmm.' Fiesta pizza!" For ease of spreadability, I stirred the salsa into the mashed beans. (As a random note, if you make a smaller pizza and have some of the bean/spice/salsa mix leftover, heat it in a saucepan with some cheese and serve as a delicious dip w/ tortilla chips!) I made homemade crust and used fresh spinach, Mexi-cheese blend, and topped w/ some leftover grilled chicken pieces. The only thing that I'd do differently next time would be to lightly-saute the garlic and onion in some EVOO and mash the beans w/ them. Seriously, this pizza TRANSFORMED our family-pizza-Friday-fun-night into a Mexican-Italiano feast of fantastic proportions and I cannot wait to make it again!
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4 users found this review helpful
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Vikki's Red Bean Sausage

Reviewed: Jan. 27, 2011
Vikki's Red Bean Sausage Haiku: "Magical bean meal! Creole taste of bean-ey yum. I will make again." Oh Vikki, thank you so much for your fantastic recipe. I didn't alter it very much, w/ the exception of using fresh parsley (roughly 1/4 c. finely-chopped), adding 1/4 c. diced celery (Cajun-ey meal called for veggie-trinity in the saute), and using a small can diced green chile peppers. Oh wow, was this good! I also scaled it to half, and 3 of us devoured the entire thing over our steaming plates of basmati rice.
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3 users found this review helpful
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Best Whole Wheat Chocolate Chippers

Reviewed: Jan. 27, 2011
WW Chocolate Chipper Haiku: "Pass me some milk please! These cookies were a bit dry. I might make again." I scaled the servings waaaay back to avoid having this many cookies floating around the house to tempt me, and I'm glad that I did, b/c I wasn't too terribly fond of them. It's not the WW Flour (I use it in most recipes as it is), and I did go w/ walnuts over pecans, as it's the only type of nut that I had on hand. I don't know if it's the overly-generous amount of chocolate chips called for or what, but something about these cookies just didn't call to me right out of the oven with their whispered "eaaaaaat meeeeeeeee" like most CC cookies do.
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Marinade for Chicken

Reviewed: Jan. 26, 2011
Marinade for Chicken Haiku: "This quiet flavor. It sneaks up, subtle and nice. Maybe add garlic?" This recipe is a pleasant marinade, not overly-bold or flavorful: it doesn't scream, "Hi! I'm chicken, and I've been swimming in citrus and herbs all day!" I enjoyed it, but if I were to make it again, I'd probably add some minced garlic and crushed red pepper. Otherwise, a good marinade w/ -Bonus!- ingredients that I always have on hand.
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Tuna and Black Bean Salad Wraps

Reviewed: Jan. 22, 2011
Tuna Black Bean Salad Haiku: "This IS refreshing. Nice change from tuna mayo. I'll make this again!" Just finished eating this for lunch and it's left the most pleasant, light taste in my mouth. I decreased the EVOO, and used jalapenos instead of serrano; otherwise, made it as written, and served it wrapped in a lettuce leaf. I like the idea that I can leave this in the fridge and grab a spoonful here or there for a healthy lunch. I may even wrap it in a warm tortilla with pepperjack cheese later.
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7 users found this review helpful
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Terrific Teriyaki Marinade

Reviewed: Jan. 19, 2011
Terrific Teriyaki Marinade Haiku: "Grilled chicken salad. Delightful with marinade. Just a few changes." I scaled this recipe way back for marinating a few chicken tenderloins, and subbed brown sugar/Splenda blend for regular Splenda (using less), as well as adding a 1 tsp. of sesame seeds. Cooked em on my George Foreman, tossed em on a salad, and it was mighty tasty lunch. But not quite tasty enough to replace my all-time favorite, go-to "Pretty Chicken Marinade" from AR. Different, yes, good, definitely, but I have yet to find a marinade that quite compares to PCM.
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6 users found this review helpful
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Pasta Sauce with Italian Sausage

Reviewed: Jan. 18, 2011
Pasta Sauce with Italian Sausage Haiku: "Mmm, my mouth is full. Meat plus sausage is genius! Just a bit more spice." Very good pasta sauce with loads of potential to be even better. I had about 1/2 lb. worth of frozen meatballs leftover from making "Meatball Alphabet Soup" last week and threw those in while everything simmered instead of using crumbled ground beef. Gave the sauce a lick and decided it needed a little oomph, so I added 1/4 tsp. allspice and 1/4 tsp. red pepper flakes. Served over penne with mozzarella and parsley, and buon appetito!
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13 users found this review helpful
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Chipotle Chicken Soup

Reviewed: Jan. 17, 2011
Chipotle Chicken Soup Haiku: "Wow, was this tasty! Don't skimp on the cilantro. This one's a keeper!" To elaborate, this recipe's good on its own, but brings the "shazam!" with my 2 small additions of a heaping TB of "Taco Seasoning I" recipe from here, as well as a diced bell pepper. Garnished with a scoop of sour cream, a sprinkle of grated cheddar, and a handful of crushed tortilla chips, and this soup'll slay your tastebuds with its sensual spice.
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14 users found this review helpful
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Italian Chicken and Chickpeas

Reviewed: Jan. 13, 2011
Italian Chickn'pea Haiku: "Chickpea explosions! My mouth loves all the flavors! Just needs more veggies." In other words, wonderful dinner, and one in which chickpeas can certainly stand proudly in pasta's place. I cooked the chicken in 1" pieces, went a smidge less on the rosemary, added 1/2 med. onion to the garlic saute, and also tossed in a half-bag of frozen (thawed, drained) spinach, and Italian parsley for a bit more color. It definitely has a kick, but it all comes together quite nicely for a marvelous meal. Next go-around (yup, I will gladly make this again), I may, along w/ my inclusions from above, add some diced tomatoes, zucchini, and mushrooms as well, and go lighter on the cayenne & crushed red peppers.
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121 users found this review helpful
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Walnut Chicken Skillet

Reviewed: Jan. 12, 2011
Walnut Chicken Haiku: "What makes this stand out? I loved the crunchy walnuts! But it needs garlic." I made this as directed, except I used way more veggies than just bell pepper (broccoli, mushrooms, carrots, celery, onions, zucchini) and I ran out of soy sauce after the initial 1 TB, so I went w/ Trader Joe's Soyaki. /rubs belly. That stuff is slammin'! At dinner, my husband was all, "wow! What's that unusual crunch in here?" and we agreed that the addition of walnuts was key to making this stand apart from other stir-frys. If I'd had the full amount of soy sauce available, I would've added a generous helping of minced garlic, but otherwise, as it is, this is a darn good stir-fry.
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8 users found this review helpful

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