Rock_lobster Recipe Reviews (Pg. 8) - Allrecipes.com (11170677)

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Spinach Bacon Egg Casserole

Reviewed: Mar. 1, 2015
Spinach Bacon Egg Casserole Haiku: "Halved this recipe, used a round pyrex pie pan. Will say taste was good." This recipe goes by many a name in similar forms on AR; crustless quiche, low carb egg bake etc ... sometimes done in muffin cups or a baking dish. I was only feeding two of us, so I halved all of the ingredients and made it in a glass pie dish. Also used fresh spinach rather than frozen. While the taste of this was good, the ability to cut it nicely and its texture wasn't, and this must've due to the spinach being layered on the bottom alone, followed by the peppers/onions/bacon, and the eggs being poured on top, rather than what I wish I'd have done instead: beat the eggs in a large bowl and stir in all of the other ingredients and pour THAT into the baking dish. Layering it just didn't make sense, and it left the spinach fairly bland on its own, soggy on the bottom. I have every intention of making this type of dish again, but since I'd change the directions (along w/ swapping garlic salt for fresh minced garlic, and adding mushrooms I think), the recipe would change too much to really be this one anymore.
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Tuna Noodle Casserole from Scratch

Reviewed: Feb. 26, 2015
Tuna Noodle Casserole from Scratch Haiku: "No need to thaw peas, nor use butter on the dish. But the rest? Oooooohhh yeaaaah." This was SO good, and I was thrilled to make a tuna noodle casserole that didn't have a Cream of This-or-That soup in it. Only things that I did differently were just tossing in the peas frozen, and using non-stick spray on the baking dish, and topping half of the casserole w/ just grated cheddar cheese, and the other half w/ french-fried onions, just to see which texture/taste we liked better. (Cheese was the winner.) Enthusiastic 5 stars from my family, but one 6-year old dinner guest was less than happy w/ it, declaring that "mushrooms and onions are deeeesgusting." Her rating doesn't qualify haha.
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Texas Jambalaya

Reviewed: Feb. 26, 2015
Texas Jambalaya Haiku: "I LOVE Ranch style beans. They made this dish 'pop', so good! Used Andouille too." Kept the recipe the same other than serving ours over rice (my daughter would prefer things "not touching" on her plate) that I made separately in the chicken broth. Also swapped smoked sausage for Andouille as it's way more flavorful in a Cajun dish, but I'd like to think those delicious Ranch-style beans are what made this Jambalaya just awesome! Was surprised at the relatively light inclusion of seasoning (just thyme and bay leaf) but it didn't matter - we inhaled it!
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Ground Beef and Chopped Cabbage

Reviewed: Feb. 26, 2015
Ground Beef & Chopped Cabbage Haiku: "Reduced for 1 lb., (and used one can tomatoes.) Needs more seasoning."Gotta say that for the ease of prep (and I used a bag of coleslaw mix for the cabbage, making this even easier!) this was nice, comfort food. Had a bite while it was simmering and ended up adding probably 1/2 tsp. more Italian seasoning, along w/ 1/4 tsp. paprika, 1/4 tsp. celery seed, and heavy s&p, as it was a bit lacking in flavor department. (We usually eat our cabbage moosh-mosh dishes w/ kielbasa rather than ground beef, which gives it more flavor, so this just kinda needed a kick. The other kick we gave it was some Sriracha sauce at the table.) Makes a ton, even though I dropped the meat to a pound and the tomatoes to one can, but the leftovers were equally as good, and I imagine that it would also freeze well too.
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Chicken and White Bean Chili

Reviewed: Feb. 26, 2015
Chicken & White Bean Chili Haiku: "Used Great Northern beans, instead of cannellini. Well, they both are white!" Did everything as written other than my above swap, and also making this stupid easy by using a Costco large can of Kirkland chicken in place of the breast. This chili REALLY surprised us as to how tasty it was, but I think one has to use a good quality salsa, since there is neither chili powder nor diced tomatoes in this recipe. Will look forward to making this again (and again, and again) and definitely give it a try w/ cannellinis and/or chicken breast as written!
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Baked Pork Spring Rolls

Reviewed: Feb. 23, 2015
Baked Pork Spring Rolls Haiku: "'Guts' of these were GREAT, I'd make those and eat alone, and just skip the 'rolls." So I followed the recipe exactly and did end up w/ more filling than I could use for rolling (which incidentally, I had to do w/ Natsoya's egg roll wrappers, as that's all that I could find at my 4 nearby grocery stores, but I should've taken my Dad's suggestion and just asked at one of the way more than 4 nearby Chinese restaurants if I could buy spring roll wrappers from them!) Anyways, the filling was SO good and I actually liked the extras of it better spooned over rice, rather than the trouble of rolling and baking. (And absolutely, fried would've been much tastier, but the recipe is for "baked" and that's what I did.) I'm so glad that I tried this though b/c I've never prepared spring or egg rolls b4!
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Caley's Classic Zucchini Bread

Reviewed: Feb. 23, 2015
Caley's Classic Zucchini Bread Haiku: "Mouthful of bread, yum! Made some wee "healthy" changes. Thanks so much, Caley!" Swapped the optional walnuts for miniature chocolate chips, and reduced oil to 1/2 c. adding in 1/2 c. applesauce, but didn't change anything else! Two lovely brown and beautiful loaves were ready in 55 min. and I don't know how I kept myself for diving right in w/ pats of melty butter and my cup of coffee. Upon indulging in a slice (OK, more like 3), I was in heaven. Sliced the 2nd loaf and froze for later, but truth be told, I'll probably be thawing it much sooner!
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Italian Breaded Pork Chops

Reviewed: Feb. 23, 2015
Italian Breaded Pork Chops Haiku: "Sad waste of breadcrumbs. 1 and half cups WAY too much. Still, they tasted good." I wish I'd started w/ less breadcrumbs b/c I hated throwing so much of them away; just too much called for here, and I used 3 mega-thick Costco pork chops, covering every inch that I could. (I was also disappointed about tossing those golden garlic hunks too!) I liked the ease of the skillet going straight to the oven for a little less clean-up, but weighing the recipe's prep, ease, taste, appearance, I can't say that I'd bounce at making it again. Very slippery (but still thick and "cakey") breading covered a moist pork chop, sure, but I could've achieved a moist pork chop w/o the breading fuss at all. On the other hand, my daughter and husband raved about theirs and demand that I make it again so I'm on the fence w/ this one!
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Parmesan Roasted Acorn Squash

Reviewed: Feb. 23, 2015
Parmesan Roasted Acorn Squash Haiku: "Squashy 5-star good! Just the right squishy, squash taste. All of us loved it!" Gosh, how did one of the reviewers manage to cut her acorn squash in the direction for "flower" shaped slices?? Those things are a beast to cut more than once uncooked! I was happy to get my 3/4" thick slices at least, and left 2 of the slices "naked" to mash up for my baby, while the other slices I prepared as written, only I had to use bout 1/4 tsp. dried thyme as I didn't have fresh. But RIGHT ON, that thyme and parmesan really came together beautifully w/ the sweetness of the squash, and I do also love eating the skin!
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Mushroom and Bacon Green Beans

Reviewed: Feb. 23, 2015
Mushroom & Bacon Green Beans Haiku: "Just ONE cup of beans, would never make four servings! I used a whole bag." Yea, the main ingredient "guts" of this recipe have a ratio that's a wee bit off. I wanted 4 of us to get nice helpings of green beans alongside salmon, and one cup ain't gonna cut it, folks. Oh, and why use butter to saute the garlic, onion and mushrooms, and not the bacon grease from getting the 2 TB of crumbled bacon? (Unless --shudder-- you're using a jar of bac'o-bits?) - so I did just that, sauteed in the bacon grease, continued w/ rest of recipe, but used a 12 oz. bag of frozen green beans. The taste though - WOW. I'd give 10 stars alone for a magical mix of mushroom/bacon/bean!!
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Balsamic-Glazed Salmon Fillets

Reviewed: Feb. 23, 2015
Balsamic Glazed Salmon Fillets Haiku: "I'd give this 6 stars, if only I could do that, these were just THAT good." When buying a lovely piece of salmon, I usually lean towards a purist approach to a good hunk of fish - S&P, maybe a squirt of lemon juice, flick of olive oil, or sprinkle of dill, but I went w/ this recipe for a change. And I'm only realizing now (bonks-self-on-head) that I completely forgot the oregano on accident, but oh well - This.Was.De.Li.Cious. Followed the recipe (mine took more like 15 min. to flake easily, but in that time, I basted the fillets several more times w/ the glaze), and served w/ roasted acorn squash, green beans, and brown rice. I will most certainly put this on regular supper rotation!
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Easy Tuna Patties

Reviewed: Feb. 20, 2015
Easy Tuna Patties Haiku: "This was a surprise! Such a pleasant one, indeed. Like salmon patty!" Only things that I did differently were to add a shakey-shake of dried dill, and then refrigerate the patties for a few hrs. so that they'd hold together better when frying. The best part about these were the leftover patties that I made into a patty melt w/ swiss cheese, a hunk of tomato and grainy bread.
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Baked Sweet Potatoes

Reviewed: Feb. 20, 2015
Baked Sweet Potatoes Haiku: "Cut pieces smaller. And added some rosemary. Taste great, but squishy." Not sure if we were expecting these to get crisp the way that oven roasted red potatoes do, but the flavor was so awesome, I was OK w/ them being on the smooshy side. Very nice to eat a sweet potato dish that wasn't bathed in honey, brown sugar, or marshmellows!
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Smoked Sausage White Bean Chili

Reviewed: Feb. 20, 2015
Smoked Sausage White Bean Chili Haiku: "Onion, garlic too. This really was amazing! I simmered all day." Browned 1/2 onion chopped and 1 minced garlic clove w/ the sausage, and then served ours w/ an easy biscuit recipe, shredded cheese, and chopped cilantro: we fell in love w/ this "chili." But what put it over the top was I simmered the leftovers the next day w/ a huge handful of kale, and added a splash of Chipotle Tabasco -- /drool. I'm more tempted to call it "Soup" than chili, but whatever it was in my bowl made me, my chompers, my belly, and my family crazy happy.
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Restaurant-Style Taco Meat Seasoning

Reviewed: Feb. 20, 2015
Restaurant Style Taco Meat Seasoning Haiku: "Weren't blown away. Not outstanding, but not bad. Still, easy to make." I definitely prefer AR's "Taco Seasoning I" blend (w/ a little added masa flour) to this one; not sure why we weren't all that impressed w/ this recipe as nothing about it particularly reminded us of "that" fast-food restaurant. I guess the ratio of spices along w/ rinsing the meat off just made for a less-than-enjoyed taco experience for us, but hey, nice to try something different!
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Peas Rice

Reviewed: Feb. 20, 2015
Peas Rice Haiku: "Delicate flavor. Didn't expect so subtle, with all those spices." I thought this was a lovely and light side dish that would complement just about any entree (we had it w/ meatloaf, green beans, and sweet potatoes.) I was very surprised at how subtle the flavor was despite the aroma being so enticingly strong. My daughter didn't like it one bit, but both my husband and I did, although when I make it again, I would increase the peas as they were little green dots of color and didn't really provide much greeny goodness.
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Feb. 20, 2015
Melt-in-your-mouth Meatloaf Haiku: "Oops, forgot mushrooms! But this was still good meatloaf. Sauce a bit too sweet." I was intrigued by crockpot meatloaf, and while it worked, I don't think it was entirely necessary. I like to run the slow-cooker for 8+ hrs. when I'm away at work and need chow ready w/o any fuss, and for the 5 hrs. that this took, while I was at home anyways, I could've very well just baked it as usual, and the taste and texture wouldn't likely change. It was very moist and juicy, but I thought the sauce on top was a little sweet, so if I made it again, I'd reduce (or drop) the brown sugar, and bake it at 350 for, idk, 45-50 min. or until it was done.
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Easy Mayonnaise Biscuits

Reviewed: Feb. 20, 2015
Easy Mayonnaise Biscuit Haiku: "Thought this was a joke, but nope, this recipe ruled! Way too easy, good!" Needed a last minute "starch" to dip into a thick soup and this recipe fit the bill w/ having the few ingredients on hand. I just didn't think it was for real - I mean, 3 ingredients becoming biscuits?? But yep, even though mine didn't take nearly the full 30 min., when they popped out of the muffin tin looking all lumpy, crusty, brown and delicious, we were so happy at how good they tasted dragged thru soup. Now if I were to eat them solo, I think they'd need some of the suggested-from-another-review garlic powder, parmesan, or another seasoning of sorts. But YUM and a cinch!
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Buttery Garlic Green Beans

Reviewed: Feb. 20, 2015
Buttery Garlic Green Bean Haiku: "Totally five stars! Just as easy as can be, what a great side dish!" So I used frozen green beans and followed the rest of the recipe, adding a squirt of fresh lemon b4 serving. Perfect, lightly-seasoned, buttery green bean goodness!
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Baked Tomato Slices

Reviewed: Feb. 20, 2015
Baked Tomato Slice Haiku: "Easy to prepare, but prefer broil to bake, not bad, just not great." Made AR's "Italian Nutthouse Broiled Tomatoes" last week and found those far superior to these, and I can only assume it was b/c it was a broil, rather than bake. These tomatoes, which tasty, were just a little too mooshy for me. I'd be glad to make them again, make cutting the slices even thicker, baking a shorter time, or even broiling. Oh, and only thing I added was a sprinkle of Parmesan.
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