Spinach_Happens Recipe Reviews (Pg. 1) - Allrecipes.com (11176521)

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Absolutely Fabulous Portobello Mushroom Tortellini

Reviewed: Apr. 8, 2010
I used the quick and easy alfredo sauce recipe from here and made sure to scoop out the mushroom gills as recommended by reviewers. The end result was delicious, although what could possibly be bad about tortellini and mushrooms in a cream sauce?
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Quick and Easy Alfredo Sauce

Reviewed: Apr. 8, 2010
Everyone knows that jarred alfredo sauce is nasty, so I gave this a try instead. While it was really easy to make (delightfully so, actually) I would definitely cut down on the garlic in the future as it was all I could taste. My mother thought it was great, however, so I guess it's just my own personal preference.
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Ultimate Twice Baked Potatoes

Reviewed: Apr. 8, 2010
I didn't have large baking potatoes on hand, just normal russet potatoes. So I used 8 of them. That was probably too many as it made a huge amount and I had to use two baking sheets. This probably also messed with the proportions of the other ingredients as well. I would say that it's probably ultimately the bacon that makes this dish and since I don't eat bacon, using bacon bits was really just pointless (they're really not the same at all) and overall I found the potatoes a little bland without eat. I'm sure this is great with bacon, but without it, this definitely needs a bit more flavour pumped into it.
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Parmesan Spinach Balls

Reviewed: Apr. 8, 2010
I made these exactly as the recipe calls for and we were amazed by how much they tasted like regular meatballs. Will be making these again and using them in spaghetti as a great vegetarian (I only eat poultry) alternative. Also, it should be noted that if you don't have a huge baking sheet, you might have to be creative. I wound up using 2 smaller baking sheets plus a broiler pan covered in foil just to fit them all.
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Mom's Zucchini Bread

Reviewed: Apr. 8, 2010
This was my first time making zucchini bread and it came out fantastic! The only thing I wished the recipe had was the approximate amount of zucchinis you would need for the dish. I don't have a vegetable garden so my zucchinis were store-bought and when 2 mediums didn't grate down to a full 2 cups, I wasn't exactly going to stop in the middle to rush to the store to buy an additional one. As it was, however, my father (who was quite skeptical about the thought of zucchini bread) was walking around the house with a piece occasionally taking a bite and going "Mmmm" so I think this recipe won him over quite well. Another note I would make is to make sure that your walnuts are well chopped - mine were larger pieces and ended up sinking to the bottom of the loaves. Will definitely be making this again.
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Inside Out Ravioli II

Reviewed: Apr. 8, 2010
This was very simple and, in fact, I found it to be a little too simple as there wasn't a lot of depth to the dish. I used ground turkey as I don't eat beef and in the future would definitely season it and add onions, as the ground turkey really just faded into the background. I'm not the grocery shopper so when I put medium shell pasta on the list, I got whole wheat "medium" shell pasta, which turned out to be tiny! So if you go for whole wheat pasta, make sure you get the large kind. I also used a combination of shredded cheddar and parmesan and think that in the future I would omit the cheddar completely and perhaps use a combination of parmesan and ricotta or mozzarella. Overall, I think this is a great starter recipe, but it definitely needs some customization to put it over the top.
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Zucchini and Potato Bake

Reviewed: Apr. 8, 2010
LOVED this dish! It was so simple and yet SO good. I added parmesan as many reviewers suggested and used garlic powder instead of fresh, mainly because I forgot to add the garlic until after I'd already put it in the oven. I cooked for an hour at 400 and felt that the potatoes needed a little more time (mind you, I have a VERY old oven) and so I put the dish back in with another dish at 350 for an additional 20 minutes. The pan wasn't too much fun to clean afterwards, but I'd clean it ten times over because the dish was so good!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Mar. 24, 2010
I was making these for a small get-together and due to grocery-goer error (my father) I somehow ended up with a package of large portobello mushrooms and a package of sliced white mushrooms. Since it was a small get-together, I improvised and minced about 1/2 of the mushroom slices along with the stems of the portobellos and mixed as per the directions and stuffed the portobello caps, which made the filling the perfect amount. I then topped with italian style bread crumbs and some melted butter and cooked for about 30 minutes. Then I cut them into fourths and served them that way. I would lessen the cayenne in the future, though that's just personal preference. I'll definitely be making these again, though with mini portobello caps, but keep the amount of minced mushroom the same as I liked the bulk and flavour of them in the mix.
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Party Pinwheels

Reviewed: Mar. 24, 2010
I made these for a Superbowl party and they were the first thing to disappear! Based on other reviews, I used 1/2 of a ranch mix packet and the flavour was perfect. I minced the celery as small as possible because I'm not a big fan of celery's texture but didn't want to leave out the flavour and I used an orange bell pepper, just as a taste preference. In the future I'll use diced olives instead of sliced as well. I'm terrible at rolling tortillas so I went light on the filling, otherwise I found that everything rolled right out of it. Therefore, I ended up with 6 rolls, one of which was pretty skimpy. I chilled overnight and then ate the skimpy one for breakfast, which was delightfully unhealthy and delicious! I will definitely be making these again and will double the recipe next time so that they don't run out quite so soon!
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Chocolate Nutty Mini-Football Treats™

Reviewed: Mar. 24, 2010
Being from New Orleans, everyone I know was extremely excited about the Superbowl. Also being from N.O., we were also extremely excited about making Superbowl snacks, as down here, the food is just as important as the actual event. So as soon as I saw these, I knew that I had to make them for our party. Of course the cooking part was completely simple, as anyone who's ever made rice krispies treats knows. My ultimate advice for anyone making these: just before you settle down to shape them, take a big spoonful of the still hot cereal/marshmallow/peanut butter mix and enjoy. Really, having that hot, goopy spoonful is the ultimate reward for time well spent in the kitchen. Then, quickly throw the spoon in the sink or you'll eat the entire batch that way. The molding wasn't particularly easy and I found that I had to re-butter my hands for each individual football. If any spot wasn't buttered enough, the marshmallow would immediately stick to it and I'd have to go wash my hands and start over, which made things take too long and by the last 1/4 of the mixture, it had cooled enough to make it even more difficult to mold. The only other issue I had was that instead of regular canned frosting, the grocery-goer bought whipped canned frosting, which was nearly impossible to decorate with. Ultimately, they looked like an impressionist's version of footballs. However, they still tasted fantastic and I will definitely be making these again, though perhaps I'll skip the football shape.
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Fried Potatoes

Reviewed: Mar. 24, 2010
I'm not sure who has leftover cooked potatoes sitting around their house, certainly not me. So I cooked a few potatoes in the microwave and then let them cool before cutting them up and then followed the recipe exactly. Who doesn't love fried potatoes
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Balsamic Roasted Red Potatoes

Reviewed: Mar. 24, 2010
I love potatoes in any form and was happy to give these a go. I left out the green onion because I'm not a big fan of it and really couldn't justify in my mind buying a whole bunch just to use a tablespoon. However, after making them, I really wished that I had included them as I think the flavour of the green onions would've balanced everything else out. I covered the potatoes with foil and cooked for the recommended time and they came out just right. However, the balsamic flavour was a little overwhelming for me and my family, though I think it was just a matter of personal taste rather than any fault of the recipe. I think in the future I would use a bit more olive oil to balance out the balsamic a bit.
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Carrot Souffle

Reviewed: Mar. 24, 2010
Being from the south, I'm pretty familiar with carrot souffle and was excited to make my own. However, dreading the thought of peeling carrots, I went with a bag of baby carrots. Knowing that they would still take a good amount of time to boil down, I chopped them as well. They actually took even longer to boil than I thought, but I used the time to prep my other dishes. Unfortunately, I took the advice of other raters and cut down the sugar to 1/4 cup of white sugar and 1/4 cup of brown sugar. While the brown sugar was a great addition, next time I'll definitely use 1/2 cup of each. I think the people that thought it was too sweet must be northerners who've never had traditional carrot souffle before and wanted the carrot taste to be more prevalent. While it was still good, it just wasn't what a carrot souffle is meant to be. I also added a tsp of cinnamon, which I thought added a nice depth to the dish. I will definitely be making this again.
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Ratatouille

Reviewed: Mar. 24, 2010
I've made this recipe several times now and I love it. When you tell people you've made ratatouille, their mind goes to two places: 1. isn't that a Disney movie? 2. isn't that really difficult to make? Well, I have to say that this recipe makes it really very easy, even without the help of a rat under your hat. I have a tendency to be more than a little heavy-handed with the parmesan, otherwise I make this recipe exactly as is and love to package it up to take for an easy lunch at work.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 24, 2010
This was the first time that I've ever made bread of any sort and it was, indeed, very easy. The only issue that I had was that the bottom of my bread burned pretty badly. I knew it was burning, as I was checking every 10 minutes to brush with butter/buttermilk, however the middle was still not cooked so I had to keep it in the oven. We just scraped the bottom off and enjoyed the rest of the very tasty bread. I don't, however, fault the recipe, as my oven is VERY old and always heats things a little differently. In the future, (and I will definitely be making this again in the future!) I will try breaking the dough up into two loaves so that hopefully the bottom will be as beautiful as the top.
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